Ingredients

• 22 lb red sweet peppers (10 kg), thick-fleshed

• 6½ lb eggplant (3 kg)

• 1/3 cup distilled white vinegar, 9% (4-5 Tbsp / 60 – 70 ml)

• 3 Tbsp sugar (about 36 g)

• 4 Tbsp kosher salt (about 60 g; start with 3 Tbsp if using fine salt, then adjust)

• 1⅔ cups neutral oil (400 ml; sunflower or grapeseed)

Optional (scaled):

• 2–4 hot red chilies, roasted with the peppers

• 4–6 garlic cloves, roasted in skins

• 1 tsp smoked paprika

Yield: ~14–16 cups (about 7–8 pint jars).

Instructions 

1. Roast (bake)
   Preheat to 475°F (245°C). Line multiple sheet pans. Roast whole peppers/eggplants 25–35 min, turning, until peppers are blistered and eggplants collapsed. Expect 2–3 oven batches.

2. Steam & peel
   Pile into a big bowl, cover with a towel 15–20 min. Peel and seed peppers; scoop eggplant flesh. (Peel/seeds chilies; squeeze roasted garlic, if using.)

3. Drain well (crucial for thickness)
   Rough-chop, then transfer to a large colander (or two) set over a bowl. Weight it (plate + cans) and drain 1–2 hours (longer = thicker). Press gently; discard liquid.

4. Grind or pulse
   Process to mostly smooth (or grind for rustic texture). 

5. Cook down
   Warm 1 cup (240 ml) oil in a wide, heavy pot (or two pots) over medium. Add the purée and cook, stirring often, until reduced, thick, and glossy, 60–80 min (big batch = a bit longer).
   Drizzle in the remaining ⅔ cup (160 ml) oil in a few additions to build shine and body.

6. Season & finish
   Stir in vinegar, sugar, salt (and optional paprika). Simmer 5 min, then taste: gentle sweetness, balanced salt, bright clean finish. Adjust salt/vinegar to preference.

Jarring & Storage 

• Heat the jars: Place clean jars (without lids) in a 225°F (110°C) oven for 10 minutes; keep them hot until filling. Simmer lids/rings in hot water (off the boil).

• Fill hot: Ladle hot ajvar into hot jars, leaving ½ inch (1.3 cm) headspace. Wipe rims and apply hot lids.

• Storage:

  • Keep sealed jars in a cool, dark spot (a cupboard—not near the stove or in the sun). 
  • Best by 6 months for flavor and color. 
  • Before opening, check the lid: it should be firmly concave and not flex. If anything looks or smells off, don’t taste—discard.

• After opening use within 1-2 weeks. Always use a clean spoon so it stays fresh longer.

Save the image below Pinterest to come back when pepper season hits.

Video Recipe

FAQ: Ajvar (Smoky Roasted Red Pepper Spread)

What kind of peppers should I use for ajvar?
Use long, sweet red peppers—known in Serbia as roga/šilja (often sold as kapia, shepherd, bullhorn, Italian sweet/frying peppers). They’re meaty with thin skins, so they blister and peel easily and make a thicker, sweeter ajvar. If you can’t find them, use the thickest red bell peppers you can; texture will be a bit different but still great. Avoid hot peppers unless you want heat—add them sparingly.

What is ajvar?
A silky, smoky spread made from roasted red peppers with a touch of eggplant—common across the Balkans. Great on bread, with grilled meats, eggs, or cheese boards.

How do you pronounce “ajvar”?
“Eye-var.”

Is ajvar spicy?
Usually mild. Add roasted hot chilies (or a pinch of cayenne) if you like heat.

Why add eggplant at all?
It adds body and silkiness without muting the pepper flavor. You can make a pepper-only version; texture will be a bit firmer.

Why roast at high heat (e.g., 450–475°F)?
High heat blisters skins fast and builds smoky flavor without drying the flesh. Finish under the broiler if you want extra char.

Do I really need to drain the roasted peppers/eggplant?
Yes—water is the enemy of thick, glossy ajvar. A good 1–2 hour drain (weighted) means less stove time and better texture.

My ajvar is too thin—how do I fix it?
Keep simmering gently and stir often until a spatula dragged through the pot leaves a line that slowly closes.

Serving ideas?
Spread on toast or flatbreads, tuck into sandwiches and burgers, spoon over grilled chicken or sausages, or pair with feta, olives, and herbs. A drizzle of olive oil and a few chili rings look great on top.

You get contrast in every bite—crisp edges, juicy center, and a sauce that runs just enough to coat rice or soak into roasted or mashed potatoes. It’s fast (about 20 minutes), uses pantry staples, and doesn’t ask for a marinade or an oven—just heat, space in the pan, and a minute of patience for that deep golden crust.

Ingredients

Chicken

• 1.3 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  (Thighs: 1¼–1½ in / 3–4 cm; Breasts: 1 in / 2.5 cm)

• 1/3 cup all-purpose flour (50 g)

• 1 tsp kosher salt

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1 tbsp unsalted butter

• 1 tbsp olive oil

Honey-Butter Glaze

• 1/3 cup honey (110 g)

• 5 tbsp unsalted butter, cut into pieces (75 g)

• 2 tbsp apple cider vinegar

• 1 tbsp soy sauce

• Pinch kosher salt and black pepper, to taste

Optional (for flavor & garnish)

• 1/2–1 tsp red pepper flakes or hot honey

• 2 tbsp thinly sliced scallions or chopped chives

• 1 tsp toasted sesame seeds or crushed roasted peanuts/cashews

• Fine zest of 1/2 lemon or lime

Instructions

1. Prep the chicken
   Trim and pat dry.

   • Thighs: cut into 1¼–1½ in (3–4 cm) pieces.

   • Breasts: cut into 1 in (2.5 cm) cubes.

2. Seasoned flour
   In a bowl, whisk the flour, salt, onion powder, garlic powder, and black pepper.

3. Coat
   Add chicken and toss until lightly coated; shake off excess.
   Pro tip: Let the coated chicken sit 5 minutes so the flour hydrates and clings better.

4. Sear
   Heat a large skillet over medium-high. Add 1 tbsp butter + 1 tbsp olive oil until shimmering. Spread chicken in a single layer (work in batches if needed).

   • Thighs: Sear 3–4 minutes first side until deep golden; flip and cook 2–3 minutes more.

   • Breasts: Sear 2½–3 minutes first side; flip and cook 1½–2½ minutes more.
     Pieces should have crisp edges and reach 165°F / 74°C internally. Transfer chicken to a plate; reduce heat to medium.

5. Make the glaze
   In the same skillet, melt the remaining 5 tbsp butter. Stir in honey, apple cider vinegar, soy sauce, and a pinch of salt & pepper. Simmer 1–2 minutes, stirring, until glossy and the thickness of thin caramel.

6. Coat & finish
   Return chicken (plus any juices) to the pan; toss to lacquer. Taste and adjust seasoning. Add red pepper flakes or hot honey if you want gentle heat.

7. Serve
   Plate immediately. Garnish with scallions, sesame seeds or crushed nuts, and citrus zest. Great with jasmine rice, mashed potatoes, or charred green beans.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 12–14 minutes
Total: ~22–24 minutes

Don’t lose it—pin the image below and keep this honey butter chicken in your rotation.

Notes & Swaps

• Thighs vs. breasts: Breasts work—cut into 1-inch cubes and reduce sear time by ~1 minute per side to avoid drying.

• Extra crispy option: After tossing in seasoned flour, let chicken sit 5 minutes so the flour hydrates and clings better.

• Heat lovers: Add 1/2–1 tsp red pepper flakes or a drizzle of hot honey to the glaze.

• Gluten-free: Swap flour for fine rice flour or cornstarch (cornstarch crisps beautifully).

Honey Butter Chicken Video

That’s the whole trick—low and slow for texture, then high heat for bark. It’s an easy brisket recipe that doesn’t ask for a smoker, travels well for potlucks, reheats like a dream, and makes legendary sandwiches the next day. If you’ve been searching for oven-finished brisket with real BBQ vibes and a homemade BBQ sauce that clings to every slice, this is it: simple method, big flavor, and consistently great results.

Ingredients

Brisket

• 3–4 lb (1.5–2 kg) beef brisket, excess fat trimmed (flat or first-cut works great)

• 1 Tbsp olive oil (or neutral oil)

Dry Rub

• 1 Tbsp brown sugar

• 2 tsp paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp ground cumin

• 3/4 tsp dry mustard (mustard powder)

• 1 tsp kosher salt

• 1/2 tsp black pepper

BBQ Sauce (for cooking + glazing)

• 2 garlic cloves, minced

• 1/2 cup (125 ml) apple cider vinegar

• 1 1/2 cups (375 ml) ketchup

• 1/2 cup (110 g) packed brown sugar

• 2 tsp black pepper

• 2 tsp onion powder

• 2 tsp dry mustard (mustard powder)

• 1 tsp cayenne (use less for mild)

• 1 Tbsp Worcestershire sauce

Instructions

1. Season the brisket.
   Stir together all Dry Rub ingredients. Pat the brisket dry, drizzle with oil, and coat evenly with the rub (press it on so it sticks). If you have time, refrigerate 30 minutes up to 24 hours for deeper flavor; otherwise proceed.

2. Load the cooker.
   In the slow cooker, whisk the BBQ Sauce ingredients until smooth. Nestle the brisket into the sauce (fat side up if there’s a thicker cap).

3. Slow cook.
   Cover and cook on LOW for 8 hours for a 3 lb / 1.5 kg piece or up to 10 hours for a 4 lb / 2 kg piece, until fork-tender but still sliceable.

4. Reduce the sauce.
   Transfer the brisket to a sheet pan. Pour the cooking liquid into a saucepan and bring to a lively simmer over medium-high heat. Cook 8–12 minutes until glossy and thick enough to coat a spoon—it will thicken more as it cools.

5. Caramelize in the oven.
   Heat oven to 390°F / 200°C. Return the brisket (on the sheet pan) to the oven for about 15 minutes until light browning appears. Brush generously with reduced sauce and roast 5 minutes. Brush again and roast another 5–10 minutes, until the surface looks sticky and caramelized.

6. Slice & serve.
   Rest 10 minutes. Slice thinly across the grain. Serve with remaining sauce.

Alternative Methods

• Oven-Only Method:
  Place rubbed brisket in a Dutch oven with the sauce. Cover and cook at 300°F / 150°C for 3–4 hours (size-dependent) until tender. Uncover, reduce sauce on the stovetop if needed, then caramelize as written above at 390°F / 200°C with basting.

• Pressure Cooker (Instant Pot):
  Sauce + brisket in pot. Cook High Pressure 75–85 minutes (3–4 lb), natural release 15 minutes. Reduce sauce on the stove, then finish/brulee in a 390°F / 200°C oven with basting.

Planning game day or a family dinner soon? Save this to Pinterest so future-you can relax while the slow cooker does the work.

Tips for the Best Brisket

• Choose the cut: The flat/first cut slices neatly; the point is fattier and ultra-juicy.

• Don’t skip the reduction: That simmered sauce is the difference between “good” and glossy, stick-to-your-ribs great.

• Slice against the grain: This shortens the muscle fibers so every bite is tender.

• Make-ahead friendly: Brisket actually improves after resting in its sauce.

Make-Ahead, Storage & Reheating

• Make-Ahead: Cook fully, cool, and refrigerate brisket in sauce up to 3 days. Slice cold (easier, cleaner), then rewarm gently in a covered dish at 300°F / 150°C with extra sauce until hot.

• Freeze: Up to 2 months in airtight containers with sauce. Thaw overnight in the fridge.

• Reheat: Low and slow with a splash of water or stock to keep it glossy.

How to Serve

• Classic plate: Brisket, creamy mashed potatoes, buttered corn or green beans, and a pickle spear.

• Sandwiches/Sliders: Pile onto soft rolls with crunchy coleslaw and dill pickles.

• Bowls: Over rice or cheesy grits with charred broccoli.

• Leftovers: Quesadillas, baked potato toppers, brisket grilled cheese, or breakfast hash.

FAQs

Can I use a larger brisket?
Yes—scale the rub and sauce and extend cook time until fork-tender.

My brisket shredded—did I overcook it?
Likely a bit. Still delicious! Next time, start checking earlier; you want tender but sliceable.

Too sweet or too tangy?
Balance with small additions: a splash of vinegar for sweetness, a teaspoon of brown sugar for tang, or a pinch of salt to brighten.

New potatoes go in for the final stretch so they soak up all that flavor—no extra sides required. It’s a simple, one-pot routine with big payoff: sear for color, deglaze for depth, then let the oven do the work while you set the table.

Ingredients

• 3 lb chuck roast, patted dry

• Kosher salt & freshly cracked black pepper

• 1 Tbsp olive oil (or neutral oil)

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 1 yellow onion, roughly chopped

• 1 head garlic, cloves peeled (or 2 if you love garlic)

• 2 Tbsp tomato paste

• 1 cup dry red wine

• 2 cups low-sodium beef stock

• Fresh herbs: a few sprigs rosemary & thyme, 2–3 sage leaves, 1–2 bay leaves, handful of parsley stems

• 1 lb new potatoes, halved if large

Optional flavor boosts (choose 1–2): 1 Tbsp Worcestershire or soy sauce; 1 tsp balsamic vinegar.

Instructions

1. Season & preheat
   Pull the roast from the fridge 20–30 minutes ahead. Season all sides very generously with salt and pepper. Preheat oven to 325°F / 160°C.

2. Sear the beef
   Heat a large oven-safe pot (Dutch oven) over medium-high. Add oil, then sear the roast 3–4 minutes per side until deeply browned. Transfer to a plate.

3. Build the base
   Lower heat to medium. Add carrots, celery, onion, and garlic with a pinch of salt. Cook 5–6 minutes, stirring, until lightly caramelized.

4. Tomato paste = umami
   Stir in tomato paste and cook 2–3 minutes until it turns brick-red and smells sweet.

5. Deglaze & reduce
   Pour in the wine. Scrape up the browned bits. Simmer 3–5 minutes to reduce by about half.

6. Braise
   Return the roast (and any juices) to the pot. Add stock to come ½–⅔ up the sides of the meat. Tuck in the herb bundle (tie with twine if you can). Cover and bake 3 hours.

7. Add potatoes
   Carefully remove the lid, nestle potatoes around the roast, re-cover, and cook 1 hour more, until the beef is fork-tender and potatoes are creamy.

8. Finish the sauce
   Transfer meat and potatoes to a platter to rest 10–15 minutes (tent with foil). Skim fat from the pot. If you want a thicker sauce, simmer 5–10 minutes uncovered until glossy. Season to taste (salt, pepper, splash of balsamic or Worcestershire if needed).

9. Serve
   Slice or gently shred the beef. Spoon the pan sauce over the meat and potatoes. Scatter chopped parsley.

Tips for Success

• Go heavy on salt upfront. Big cuts need more seasoning than you think.

• Color = flavor. Take time to get a deep sear; it pays off in the sauce.

• Liquid level matters. You’re braising, not boiling—keep it below the top of the roast.

• Rest before slicing. Juices redistribute and the meat stays succulent.

This is the pot roast you’ll get asked for by name—save it before you forget.

Variations & Swaps

• No wine? Use extra stock plus 1 Tbsp balsamic or 1 tsp soy/Worcestershire for depth.

• Different potatoes: Fingerlings or Yukon Golds hold up best.

• Herb swap: If you’re out of sage/rosemary, thyme + bay still carries the dish.

• Veg add-ins: Chunked parsnips or mushrooms can go in with the potatoes.

Make Ahead, Storage & Reheating

• Make ahead: Even better the next day. Chill, then lift off the chilled fat cap and reheat gently.

• Fridge: Up to 4 days in an airtight container.

• Freezer: Up to 3 months (slice first and cover in sauce).

• Reheat: Simmer gently on the stovetop or cover and warm in a 300°F / 150°C oven until hot.

Alternate Methods

• Slow Cooker: Sear in a skillet, then transfer everything to the slow cooker. Cook 8–9 hours on LOW (add potatoes for the last 2–3 hours).

• Instant Pot: Sear on Sauté, deglaze with wine, add stock/herbs, pressure cook 60–70 minutes (natural release 15 minutes). Cook potatoes separately or in a steamer basket for 4–6 minutes after removing the beef.

FAQ

Can I use a different cut?
Yes—brisket or blade roast work well; plan for similar times until fork-tender.

How do I know it’s done?
It should shred with a fork. If using a thermometer, you’ll see collagen break down around 200°F / 93°C internal, but tenderness is the real test.

Too thin/too salty sauce?
Reduce to thicken. If salty, add a knob of unsalted butter, a splash of water/stock, or a pinch of sugar to balance.

If you’re planning a Christmas ham, Easter centerpiece, or a make-ahead main for a crowd, this spiral ham recipe is simple, reliable, and beautifully photogenic. You’ll brush on the glaze in stages for maximum shine and flavor, let it rest to stay succulent, then spoon over the pan juices so every plate gets a little extra gloss. Pair it with potatoes, green vegetables, and warm rolls, and you’ve got a centerpiece that feels special without being fussy.

Ingredients

• 11.5 lb fully cooked bone-in spiral-cut ham (10–15 lb range)

• ½ cup apricot preserves

• ¼ cup honey

• ¼ cup packed brown sugar

• ¼ cup Dijon mustard

• 3 Tbsp unsalted butter

Optional: Add a pinch of ground cloves or black pepper for a deeper flavor.

Instructions

1. Bring the Ham to Room Temperature

• Remove ham from the fridge and let it sit, covered, at room temperature for 2 hours.
  (If using a smaller 6–7 lb ham, 1 hour is enough.)

• Preheat oven to 325°F (160°C).

• Position rack in the lower third of the oven.

2. Make the Apricot Honey Glaze

• In a small saucepan, combine:

  • Apricot preserves

  • Honey

  • Brown sugar

  • Dijon mustard

  • Butter

• Place over medium heat and whisk until butter melts.

• Bring to a light simmer and cook for 1 minute, whisking constantly.

• Remove from heat — glaze should be smooth and slightly runny, like warm honey.

3. First Glaze & Bake

• Line a roasting pan with foil for easy cleanup.

• Place ham cut-side down in the pan.

• Brush with ⅓ of the glaze.

• Cover tightly with foil.

• Bake at 325°F (160°C) for 10–11 minutes per pound
  (around 2 hours for an 11.5 lb ham),
  until the internal temperature reaches 110°F (43°C).

Note: The ham is already cooked. You’re only reheating it gently.

4. Second Glaze

• Increase oven temperature to 425°F (220°C).

• Remove foil.

• Brush another ⅓ of the glaze over the ham.

• Bake uncovered for 10 minutes.

5. Final Glaze & Caramelization

• Brush on the remaining glaze.

• Return to oven and bake uncovered for 10 more minutes,
  or until glaze is bubbling and golden.

• Internal temperature should reach 130–135°F (54–57°C).

• Once out of the oven, it will rise to 140°F (60°C) — perfect serving temperature.

6. Rest & Serve

• Transfer ham to a platter.

• Let it rest 15–20 minutes before slicing.

• Strain pan juices through a fine sieve.

• Skim off fat, then spoon juices over slices before serving.

• Prep Time: 15 minutes

• Cook Time: 2 hours 20 minutes

• Total Time: 2 hours 35 minutes

• Servings: 20

Planning a holiday menu? Pin this apricot-honey ham so it’s ready when you are.

Tips for Best Results

• Heat gently to keep the ham juicy.

• Use a thermometer to avoid overcooking.

• Add flavor twists with:

  • 1 Tbsp orange juice

  • 1 Tbsp bourbon

  • A pinch of cinnamon or cloves

Make Ahead & Storage

• Make Ahead:
  Prepare glaze up to 3 days ahead. Store in fridge and reheat gently before using.

• Leftovers:
  Refrigerate sliced ham in an airtight container for up to 4 days.

• Freeze:
  Wrap tightly and freeze up to 2 months.

• Reheat:
  Cover slices with foil and warm at 300°F (150°C) until heated through.
  Add a spoonful of pan juices to keep them moist.

What to Serve With Apricot Honey Glazed Ham

• Creamy mashed potatoes or scalloped potatoes

• Roasted Brussels sprouts or green beans

• Buttery dinner rolls or cornbread

• Cranberry sauce or roasted carrots

FAQ – Apricot Honey Glazed Ham

What internal temperature should a fully cooked spiral ham reach?

• Heat to 130–135°F (54–57°C) in the oven. It will rise to about 140°F (60°C) while resting, which is ideal for serving.

How long do I bake a spiral ham?

• About 10–11 minutes per pound at 325°F (160°C), covered, until it reaches 110°F inside. Then glaze and finish at 425°F for caramelization.

Do I need to bring the ham to room temperature first?

• Yes. 1–2 hours at room temp (depending on size) helps it heat evenly and stay juicy.

Should I cover the ham while baking?

• Yes, for the first stage. Cover tightly with foil to prevent drying. Uncover only for the glazing/caramelizing steps.

Why place the ham cut-side down?

• It helps retain moisture and prevents the cut surface from drying out.

Do I need to score the ham?

• Spiral hams are already cut, so scoring isn’t necessary. If using a non-spiral ham, light scoring helps the glaze penetrate.

My glaze is too thick or too thin—how do I fix it?

• Too thick: Whisk in 1–2 tsp water or orange juice over low heat.

• Too thin: Simmer 1–2 minutes longer to reduce, or whisk in 1–2 tsp brown sugar.

Can I use something other than apricot preserves?

• Yes. Try peach, orange (marmalade), pineapple, or apple jelly. Keep total sugar roughly the same.

Can I reduce the sugar?

• You can cut honey/brown sugar by up to 25%. The glaze will be less glossy and slightly less caramelized.

Can I add bourbon or spice?

• Add 1–2 Tbsp bourbon to the glaze and simmer 1–2 minutes.

• For heat, add ¼–½ tsp red pepper flakes or a dash of hot sauce.

Is the recipe gluten-free?

• Yes, generally—just confirm your Dijon and preserves are certified gluten-free.

Can I use a boneless ham?

• Yes. Follow the same method and temperatures; boneless often heats slightly faster. Start checking temperature 15–20 minutes earlier.

What if my ham isn’t spiral cut?

• Score a diamond pattern about ¼-inch deep, and follow the same glaze schedule.

How do I keep the ham from drying out?

• Bring to room temp, cover during the main bake, use a probe thermometer, and avoid overshooting the final temp.

How much ham do I need per person?

• For bone-in ham, plan ¾–1 lb per person. Leftovers are popular, so err on the generous side for holidays.

Can I cook this in a slow cooker?

• Yes. Heat on LOW for 3–4 hours, brushing with glaze 2–3 times. Finish under the broiler for 2–4 minutes to caramelize (watch closely).

What about a convection oven?

• Reduce to 300°F (150°C) convection for the covered stage. Start checking temp 15–20 minutes earlier. Keep the 425°F finish for caramelization.

What if the glaze starts to burn at 425°F?

• Tent loosely with foil and finish baking, or lower to 400°F (205°C) and extend by 3–5 minutes.

Can I use the seasoning packet that came with the ham?

• You can, but the apricot–honey–Dijon glaze offers fresher flavor and better shine. Skip the packet or use it as a light base under this glaze.

How long should the ham rest?

• 15–20 minutes. Resting lets juices settle and finishes the carryover to 140°F.

How do I slice and serve a spiral ham neatly?

• Cut along the natural spiral slices, then run a knife around the bone to release sections. Spoon strained pan juices over slices.

Make-ahead tips?

• Glaze can be made 2–3 days ahead; refrigerate and warm gently before using.

• You can also bake to 110–115°F, cool, refrigerate up to 1 day, then rewarm covered at 300°F (150°C) to 125–130°F and finish with glaze at high heat.

Tender green beans are folded into a rich, savory sauce, then topped with crispy fried onions that turn perfectly golden in the oven. The result is a simple, satisfying casserole that pairs beautifully with turkey, ham, or roasted chicken.

You don’t need any special ingredients or complicated steps — just a few pantry staples and about half an hour. It’s comfort food at its best: nostalgic, reliable, and always one of the first dishes to disappear from the table.

Ingredients

• 1 can (10.5 oz) cream of mushroom soup (cream of celery works too)

• ½ cup 2% milk

• 1 teaspoon soy sauce

• 4 cups cooked green beans, cut into bite-size pieces

• 1⅓ cups crispy fried onions, divided

Fresh or frozen beans are both fine. Just make sure they’re tender before mixing.

Instructions

Step 1
Preheat your oven to 350°F (175°C). In a 1½-quart baking dish, stir together the soup, milk, soy sauce, green beans, and ⅔ cup of the fried onions. Add a little salt and pepper if you like.

Step 2
Bake uncovered for about 25 minutes, or until the casserole is hot and starting to bubble. Give it a quick stir to bring everything together.

Step 3
Sprinkle the remaining onions over the top and return to the oven for another 5 minutes, just until the onions turn crisp and golden.

Step 4
Let the casserole rest for a few minutes before serving so it thickens slightly and the flavors settle.

Make Ahead

Planning ahead? This casserole fits perfectly into a busy holiday schedule. You can prep it early without losing flavor or texture.

• Assemble in advance:
  Mix the soup, milk, soy sauce, green beans, and ⅔ cup fried onions. Spread into your baking dish, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours.

• When ready to bake:
  Remove from the fridge while preheating the oven. Bake as directed, then add the remaining onions in the last few minutes so they stay crisp and golden.

• Alternate method:
  Prepare just the filling ahead of time, refrigerate it, and bake with the topping added fresh before serving. This keeps the flavor bright and the texture perfect.

Storage

Leftovers reheat beautifully, making this casserole just as good the next day.

• Refrigerate:
  Let the casserole cool completely. Cover tightly or transfer to an airtight container and refrigerate for up to 3 days.

• Reheat:
  Warm in the oven at 325°F (160°C) for 15–20 minutes until heated through. Uncover for the last few minutes to crisp the onions again.
  Tip: You can microwave individual portions if you’re short on time, though the topping won’t stay as crunchy.

• Freeze (optional):
  For longer storage, freeze without the onion topping. Wrap well and store for up to 2 months.
  Thaw overnight in the fridge, bake at 350°F (175°C) until hot, and finish with a fresh layer of onions before serving.

Frequently Asked Questions

Can I make green bean casserole ahead of time?

Yes. Assemble the casserole (without the final onion topping) up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, let it sit at room temperature while the oven preheats, then bake as directed. Add the remaining onions in the last few minutes so they stay crisp.

Can I use fresh or frozen green beans?

Both work well. If using fresh beans, blanch them in boiling water for 5–6 minutes until just tender before adding them to the casserole. Frozen beans should be thawed and drained to avoid excess moisture.

Can I use cream of celery instead of cream of mushroom soup?

Absolutely. Cream of celery adds a lighter, slightly herbaceous flavor. You can also try cream of chicken or even a homemade mushroom sauce if you prefer less processed options.

How do I keep the fried onions crispy?

Add the final layer of onions during the last 5 minutes of baking. This keeps them crunchy and golden. If reheating leftovers, uncover the dish for the last few minutes to re-crisp the topping.

Can I make this without canned soup?

Yes. You can prepare a simple homemade sauce with butter, flour, milk, and sautéed mushrooms. Use about 1½ cups of thickened sauce as a replacement.

What size baking dish should I use?

A 1½-quart baking dish works best for this amount. It allows the casserole to bake evenly and develop a slightly golden edge.

Can I freeze green bean casserole?

Yes, but it’s best to freeze it before baking and without the onion topping. Wrap tightly and store for up to 2 months. Thaw overnight in the fridge, bake until hot, and top with fresh fried onions just before serving.

How long does green bean casserole last in the fridge?

Up to 3 days when stored in an airtight container. Reheat in the oven at 325°F (160°C) until warm, uncovering for the last few minutes to restore crispiness.

Can I double this recipe?

Definitely. Use a 9×13-inch dish and double all ingredients. Baking time may increase by 5–10 minutes, so check for bubbling edges before adding the final onion layer.

What can I serve with green bean casserole?

It’s a classic pairing for holiday mains like roast turkey, baked ham, or prime rib, and complements other sides such as mashed potatoes, stuffing, or sweet potato casserole.

It fits right in at Thanksgiving or Christmas, but honestly, I’ll pull it together anytime I want something cozy to go with roast chicken or glazed ham. Everything comes together in one dish, and you can even prep it a day ahead so the oven’s free when company shows up.

If you like casseroles that lean a bit sweet but still taste homemade—not like dessert—this one’s worth keeping in your holiday lineup.

Ingredients

Sweet Potato Filling:

• 4 lbs sweet potatoes, peeled and cubed (about 6 cups mashed)

• 3 large eggs

• ½ cup granulated sugar

• 6 Tbsp unsalted butter, melted and slightly cooled

• ½ Tbsp vanilla extract

• 1 cup dried cranberries (Craisins)

Pecan Crumble Topping:

• ⅔ cup brown sugar, packed

• ⅓ cup all-purpose flour (or gluten-free substitute)

• 3 Tbsp unsalted butter, cold and cubed

• 1 cup pecans, coarsely chopped

Instructions

Step 1: Cook and Mash the Sweet Potatoes

• Peel and cut the sweet potatoes into 1-inch cubes.

• Place them in a large pot and add enough water to cover.

• Bring to a gentle boil and cook uncovered for 10–15 minutes, or until fork-tender.

• Drain well, then mash until smooth. For a creamier texture, use an electric mixer.

Step 2: Prepare the Sweet Potato Mixture

• Preheat the oven to 350°F (175°C).

• In a large bowl, whisk together the eggs, granulated sugar, melted butter, and vanilla extract.

• Stir the mixture into the mashed sweet potatoes until fully combined.

• Fold in the dried cranberries.

• Spread evenly into a 9×13-inch casserole dish.

Step 3: Make the Pecan Crumble

• In a medium bowl, combine brown sugar and flour.

• Add the cold butter and use your fingertips or a pastry cutter to work it in until coarse crumbs form.

• Stir in the chopped pecans until evenly distributed.

Step 4: Assemble and Bake

• Sprinkle the pecan crumble evenly over the sweet potato layer.

• Bake uncovered for 35–40 minutes, or until hot and slightly puffed around the edges.

• The topping should be golden brown and crisp.

• Let the casserole rest for about 10 minutes before serving.

Make-Ahead and Storage Tips

• Make Ahead: Prepare the sweet potato base up to 2 days in advance. Store covered in the refrigerator. Add the crumble topping just before baking.

• Freeze: Assemble (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

• Store Leftovers: Cover and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through.

Variations & Substitutions

• Nut-Free Option: Replace pecans with crushed graham crackers or a mix of rolled oats and brown sugar for a crisp topping without nuts.

• Dairy-Free: Substitute the butter with coconut oil or a plant-based alternative for both the filling and crumble.

• Lower Sugar: Reduce granulated sugar to ⅓ cup and brown sugar to ½ cup, or swap some sugar with maple syrup or honey for natural sweetness.

• Add Warm Spices: Stir ½ teaspoon cinnamon and a pinch of nutmeg or ginger into the sweet potato mixture for a cozy fall flavor.

• Orange Twist: Add 1 tablespoon fresh orange zest to the filling for a subtle citrus note that pairs beautifully with cranberries.

• Gluten-Free: Use a gluten-free flour blend in the crumble topping for a celiac-friendly version.

Frequently Asked Questions

Can I make sweet potato casserole ahead of time?

Yes. You can make the filling 1–2 days ahead and refrigerate it covered. Add the pecan crumble right before baking to keep the topping crisp.

Can I use canned sweet potatoes instead of fresh?

You can, but make sure to drain them well. Mash thoroughly before mixing with the other ingredients for a smooth texture.

Do I need to cover the casserole while baking?

No. Bake it uncovered so the crumble topping turns golden brown and crisp.

How do I know when sweet potato casserole is done?

It’s ready when the edges puff slightly and the topping is lightly browned, usually after 35–40 minutes at 350°F.

Can I freeze sweet potato casserole?

Yes. Assemble it (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.

How can I reheat leftovers?

Warm leftovers in a 325°F oven for 15–20 minutes. For individual portions, microwave in 30-second intervals until heated through.

Can I make this without nuts?

Absolutely. Replace pecans with rolled oats, crushed cookies, or streusel crumbs for a nut-free version that still adds crunch.

Ingredients

• 4 lbs chicken wings, split at the joints and patted dry

• 2 tbsp olive oil or avocado oil

• ¾ teaspoon (about 1 ½ packets) Goya Sazón seasoning

• ¼ cup Old Bay seasoning

• ¼ cup Frank’s Buffalo Wing Sauce (plus 2 tbsp for glaze)

• 2 tbsp (30 ml) white vinegar or apple cider vinegar

• 1 ½ tbsp honey (or light brown sugar)

Instructions

1. Prep the Wings

• Preheat oven to 400°F (200°C).

• Line an extra-large baking sheet with foil and place a wire rack on top. This setup keeps the wings elevated so hot air can crisp all sides.

2. Season

• In a large bowl, combine wings with oil, Old Bay, and Sazon. Toss well.

• Add ¼ cup buffalo sauce and vinegar, mixing until every wing is coated.

• Arrange wings skin-side down on the rack, leaving space between each one.

3. Bake for Crispiness

• Bake on the top rack for 40 minutes.

• Increase oven temperature to 425°F (220°C), flip wings skin-side up, and bake for another 13–15 minutes, until browned and crisp.

4. Make the Caramelized Glaze

While wings finish baking, simmer in a small saucepan for 2–3 minutes:

• 2 tbsp Frank’s Buffalo Sauce

• 1 ½ tbsp honey (or brown sugar)

• 1 tsp soy sauce (optional, for richer color)

• A splash of vinegar (for balance)

The glaze should look glossy and lightly thickened.

5. Caramelize

• Brush a thin layer of glaze over the hot wings.

• Return them to the oven and broil for 2–3 minutes, or until the glaze bubbles and caramelizes. Keep a close eye so it doesn’t burn.

6. Serve

• Let rest 5 minutes, then serve hot with extra sauce or a creamy dip.

Tips for the Best Caramelized Wings

• Dry first: Patting wings dry before seasoning is the foundation of crisp skin.

• Don’t overload glaze: A light brush is enough — too much will soften the crust.

• Watch the broiler: Sugar caramelizes fast; pull them the moment they bubble and shine.

Make Ahead & Storage

• Make Ahead: Wings can be seasoned and refrigerated up to 8 hours before baking.

• Storage: Keep leftovers in an airtight container for 3 days. Reheat in the oven at 375°F for 10–12 minutes to bring the crisp back.

Frequently Asked Questions

How do I get chicken wings crispy in the oven?

For the crispiest texture, pat the wings completely dry before seasoning. Baking them on a wire rack over foil allows hot air to circulate, crisping all sides. Starting at 400°F and finishing at a higher temperature (425°F) helps render fat and achieve that golden crunch.

Can I use frozen chicken wings?

Yes, but make sure they’re fully thawed and dried before seasoning. Any excess moisture will cause steaming instead of crisping.

What does Goya Sazón add to the wings?

Goya Sazón brings a subtle garlic, coriander, and annatto flavor that enhances color and depth. It pairs well with Old Bay’s bold seasoning and balances the tangy buffalo sauce.

Can I skip the Old Bay seasoning?

You can, but Old Bay adds a savory, slightly spicy coastal flavor that sets these wings apart. If you omit it, consider replacing with a mix of paprika, garlic powder, and celery salt for similar depth.

How do I make the wings spicy or mild?

• Spicier: Add extra Frank’s Buffalo Sauce or a pinch of cayenne pepper to the glaze.

• Milder: Use less buffalo sauce and balance with more honey or brown sugar for a sweet heat finish.

Can I air-fry these wings instead of baking?

Absolutely. Cook at 380°F for 22–25 minutes, shaking halfway, then finish at 400°F for 3–5 minutes for extra crispiness. Brush with glaze and broil or air-fry again briefly to caramelize.

What’s the purpose of the glaze?

The glaze adds a caramelized, sticky coating that clings to each wing — giving you a sweet-and-spicy finish and extra shine. A quick broil brings out the glossy, restaurant-style look.

Can I use brown sugar instead of honey in the glaze?

Yes. Light brown sugar melts beautifully and adds a hint of molasses, giving the wings a deeper caramel flavor.

How do I prevent the glaze from burning?

Keep a close eye during the broil step — 2–3 minutes is plenty. If you’re unsure, broil on the middle rack instead of the top to reduce direct heat.

Can I make these wings ahead of time?

Yes. Bake them fully, cool, and refrigerate. Before serving, reheat at 400°F for 10–12 minutes to crisp back up, then glaze and broil just before serving for that fresh-cooked finish.

What dips go best with these wings?

They pair perfectly with blue cheese dressing, ranch, or even garlic yogurt dip. For a twist, serve with honey mustard or creamy avocado dip for a cooling balance.

Ingredients

• 1 tablespoon olive oil

• 2 garlic cloves, diced

• 1 medium onion, roughly chopped

• 6 large bell peppers (mixed colors), sliced into strips

• About 1 pound (500 g) ripe organic tomatoes, chopped

• 1 teaspoon white wine vinegar

• Salt and freshly ground black pepper, to taste

Instructions

1. Sauté the aromatics
   Warm the olive oil in a wide skillet over medium heat. Add the diced garlic and roughly chopped onion. Cook for about 5 minutes, stirring often, until softened and fragrant.

2. Cook the peppers
   Stir in the sliced bell peppers. Let them cook for a few minutes, stirring occasionally, until they begin to soften.

3. Add the tomatoes
   Add the chopped organic tomatoes and stir everything together. Cook uncovered for about 15 minutes, or until the tomatoes have broken down into a rich, jammy sauce.

4. Season & finish
   Season generously with salt and black pepper to taste. Add the vinegar, stir, and cook for another 5 minutes to bring all the flavors together.

5. Serve
   Remove from the heat and serve warm or at room temperature with feta cheese and crusty bread.

I always save my favorite recipes to Pinterest so I don’t lose them — if you enjoyed this peperonata, go ahead and pin the photo below to your board so it’s waiting for you next time you’re craving it.

Serving Suggestions

Peperonata is incredibly versatile and can be enjoyed warm or cold. Here are some of my favorite ways to serve it:

• With bread and cheese: Spoon it over toasted crusty bread and add a crumble of feta or goat cheese.

• As a side dish: Pairs beautifully with grilled chicken, lamb chops, or baked fish.

• With pasta or polenta: Toss it through pasta or serve over creamy polenta for a comforting meal.

• In sandwiches or wraps: Use leftovers as a flavorful filling for sandwiches or panini.

Variations & Substitutions

Make this recipe your own with a few simple tweaks:

• Herbs: Stir in fresh basil, parsley, or oregano at the end for extra aroma.

• Vinegar: Swap white wine vinegar with balsamic vinegar for a sweeter, deeper flavor.

• Vegetables: Add zucchini, eggplant, or even potatoes for more variety.

• Protein boost: Mix in cooked chickpeas or cannellini beans for a heartier dish.

• Spice: A pinch of chili flakes adds gentle heat if you like it spicy.

Storage & Make-Ahead Tips

• Refrigerator: Store peperonata in an airtight container in the fridge for up to 4 days. The flavors deepen and improve as it rests.

• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

• Meal prep: Make a big batch ahead of time — it works for quick lunches, sides, or as a topping throughout the week.

The best part? You don’t need to be an expert baker to pull this off. With just a few simple steps, you’ll have a stromboli that looks like it came straight from a bakery window. Whether you’re planning a game night, feeding a crowd, or just craving something hearty and comforting, this recipe is one you’ll want to make again and again.

Ingredients

For the Dough (for 2 stromboli):
Choose one option:

• Store-bought: 2 balls of pizza dough (about 14 oz / 400 g each)

• Homemade:

  • 1 1/3 cups (320 ml) warm water (100–110°F / 38–43°C)

  • 2 1/4 teaspoons (7 g) instant or active-dry yeast (1 packet)

  • 1 tablespoon (13 g) sugar

  • 2 tablespoons (30 ml) olive oil

  • 1 teaspoon salt

  • 3 1/2 cups (450 g) all-purpose flour (plus more for dusting)

For the Filling:

• Option 1: 3 tablespoons unsalted butter, melted + 2 garlic cloves, finely minced (or 1/2 teaspoon garlic powder) + 2 teaspoons fresh parsley, chopped (or 1 teaspoon dried)

• Option 2: About 1/4 cup marinara sauce (brushed thinly on the dough)

• 6 oz prosciutto, thinly sliced

• 6 oz soppressata or capicola, thinly sliced

• 6 oz smoked turkey or mortadella, thinly sliced

• 1 1/2 cups shredded mozzarella

• 1 cup shredded or sliced provolone

• 1/2 cup shredded fontina (optional, for extra melt and flavor)

• 1/3 cup sliced Kalamata olives (patted dry)

To Finish:

• 1 large egg, beaten with 1 tablespoon water (for egg wash)

• Grated parmesan cheese

• Flaky salt and cracked black pepper

• Italian seasoning or dried oregano

To Serve:

• Warm marinara or pizza sauce

Instructions

1. Prepare the Dough

• Homemade Dough: Combine the warm water, yeast, and sugar in a large bowl. Let it sit for about 5 minutes, until foamy. Add the olive oil, salt, and flour. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes, until smooth. Place in an oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.

• Store-bought Dough: Let the dough rest at room temperature for 30 minutes to make it easier to work with.

2. Preheat and Prepare
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
If using the butter option, melt the butter and stir in the garlic and parsley.

3. Shape and Fill
On a lightly floured surface, roll each dough ball into a large rectangle (about 10 x 16 inches).

• If using the butter option, brush the dough with garlic-parsley butter.

• If using marinara, spread a thin layer over the dough, leaving a 1-inch border around the edges.

Layer on the prosciutto, followed by the soppressata (or capicola), and then the smoked turkey (or mortadella). Sprinkle the cheeses evenly over the top, then finish with the sliced olives.

4. Roll and Seal
Starting from one short end, roll the dough into a log, tucking the sides as you go so nothing leaks out. Place seam-side down on your prepared baking sheets.

Brush the tops and sides with egg wash. Sprinkle with parmesan, flaky salt, pepper, and a little Italian seasoning. Cut a few small diagonal slits across the top with a sharp knife to let steam escape.

5. Bake
Bake for 22–28 minutes, or until golden brown and crisp. If some cheese bubbles out, that’s perfectly fine. Let cool for about 10 minutes before slicing.

6. Serve
Slice thick or thin and serve warm, with marinara or pizza sauce for dipping.

Don’t lose this one—pin the image below and keep this stromboli recipe handy for later.

Make Ahead and Storage

One of the best things about stromboli is how well it fits into busy schedules. You can prepare it in advance and still have it taste fresh and delicious when it’s time to serve.

Make Ahead:

• Assemble the stromboli completely, roll it up, and place it seam-side down on a baking sheet.

• Cover tightly with plastic wrap or foil, and refrigerate for up to 8 hours before baking.

• When you’re ready, just brush it with egg wash, add the toppings, and bake as directed. If it’s been chilled, add a few extra minutes of baking time.

Freezing Option:

• You can also freeze unbaked stromboli. Wrap it well in plastic wrap and foil, then freeze for up to 2 months. When baking from frozen, let it thaw overnight in the fridge, then bake as usual.

Storage:

• Leftover stromboli keeps beautifully in the refrigerator for up to 4 days. Store slices in an airtight container.

• To reheat, pop them in a 350°F (175°C) oven for 8–10 minutes, or until warmed through. The oven keeps the crust crispy, while the microwave may soften it.

Tip: Stromboli is just as tasty the next day, so don’t be afraid to make extra—it reheats wonderfully for quick lunches or snacks.

Video Recipe