Easy and Delicious Recipes
If you’re looking for a classic green bean casserole that tastes just like the one you grew up with, this recipe has you covered. It’s creamy, cozy, and layered with all the familiar flavors that make it a must-have holiday side dish for Thanksgiving or Read More
I make this sweet potato casserole every year, and it never lasts long. The sweet potatoes bake up soft and buttery, the cranberries add a little pop of tartness, and that pecan crumble turns golden and crisp on top. It’s one of those side dishes Read More
These crispy baked buffalo chicken wings are seasoned with Old Bay and Sazon, roasted until golden, and then brushed with a light buffalo-honey glaze that caramelizes under high heat. The result? Juicy wings with crackling skin and a glossy finish that looks as good as it tastes.
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)
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.
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.
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.
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.
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.
Let rest 5 minutes, then serve hot with extra sauce or a creamy dip.
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: 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.
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.
Yes, but make sure they’re fully thawed and dried before seasoning. Any excess moisture will cause steaming instead of crisping.
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.
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.
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.
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.
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.
Yes. Light brown sugar melts beautifully and adds a hint of molasses, giving the wings a deeper caramel flavor.
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.
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.
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.
There’s nothing quite like the taste of sweet bell peppers slowly cooked down with onions and garlic. This version of Italian peperonata skips the capers and uses ripe, organic tomatoes instead of jarred passata, giving the dish a fresher, more vibrant flavor. It’s the kind Read More
There’s nothing quite like the smell of fresh stromboli baking in the oven—the golden crust, the bubbling cheese, and that first slice revealing all the layers inside. This recipe brings together the best of the Italian deli counter: salty prosciutto, spicy capicola, tender slices of Read More
Swedish meatballs aren’t just a dinner—they’re a whole experience. You get small, soft meatballs made from both pork and beef, mixed with a hint of warm spice and onion. They’re browned in a pan, then finished in a creamy sauce that’s as good over potatoes as it is with noodles. What makes them stand out is that spoonful of tart jam on the side. It sounds odd if you haven’t tried it, but it’s the part people remember.
This isn’t a complicated recipe, and you don’t need any fancy equipment. Everything comes together on the stovetop, and the ingredients are simple. If your only reference is the ones from IKEA, homemade will probably surprise you—they’re much softer, with more flavor, and the sauce is richer. You can make these for dinner on a weeknight or any time you want something a little bit different that’s still familiar.
For the Meatballs:
1 medium yellow onion
1 ½ Tbsp unsalted butter
1.5 oz soft white bread (45 g; about 2 slices, crusts removed), pulsed into fine crumbs
¾ tsp fine salt
¼ tsp EACH: ground nutmeg, ground allspice, white pepper
3 Tbsp heavy cream
1 large egg
9 oz ground beef, 20% fat (250 g)
9 oz ground pork, 20% fat (250 g)
1 Tbsp neutral oil, like vegetable or canola
For the Creamy Swedish Sauce:
3 Tbsp all-purpose flour
2 cups low-sodium beef stock (480 ml)
½ cup heavy cream (120 ml)
2 tsp soy sauce, light or all-purpose
1 tsp Dijon mustard
⅛ tsp white pepper, or more to taste
To Serve:
½ cup lingonberry jam (120 ml), OR cranberry sauce, red currant jelly, or tart cherry preserve
1. Prep the Onion Two Ways
Slice your onion in half. Finely dice one half and gently sauté it in ½ Tbsp butter over low-medium heat for 8–10 minutes until it turns soft and golden. Let cool completely. Grate the other half on a box grater straight into a large bowl (this brings both sweet and fresh onion flavors to your meatballs).
2. Build the Meatball Mix
To the bowl with the grated onion, add the sautéed onion, breadcrumbs, cream, salt, nutmeg, allspice, and white pepper. Stir so the breadcrumbs soak up the liquid and spices. Mix in the egg. Add both ground meats and use your hands to gently mix everything until just combined. Don’t overwork it—just fold until it holds together.
3. Shape & Chill
Use a tablespoon or small scoop to portion the mixture (about 24–26 balls). Gently roll into balls with damp hands if it’s sticky. Arrange on a tray and chill in the fridge for 30 minutes so they’ll keep their shape while cooking.
4. Brown the Meatballs
Heat the oil and remaining butter in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown them on all sides, turning often (about 5–6 minutes per batch). Don’t overcrowd the pan. Remove browned meatballs to a plate—don’t worry if they aren’t cooked through yet.
5. Make the Gravy
Pour off most of the fat, leaving about 3 Tbsp in the pan. Lower heat to medium. Sprinkle in the flour and whisk for a minute or two. Slowly whisk in the beef stock, scraping up any brown bits. Add cream, soy sauce, Worcestershire Sauce, Dijon, and white pepper. Simmer, whisking, until smooth and slightly thickened. Taste and adjust seasoning.
6. Finish Cooking the Meatballs
Return all the meatballs (plus any juices) to the pan. Gently simmer for 5 minutes, stirring occasionally, until the meatballs are cooked through and the sauce is glossy and thick.
7. Serve & Enjoy!
Serve your Swedish meatballs with plenty of creamy sauce over mashed potatoes or noodles. Spoon over a generous dollop of lingonberry jam (or cranberry, red currant, or tart cherry). The tart-sweet jam cuts through the richness—don’t skip it!
Enjoyed these Swedish meatballs? Save the photo below to your Pinterest board so you’ll have the recipe handy next time you’re craving them!
Don’t rush the onions. Take your time when softening them in butter—low heat and patience will bring out more sweetness, which makes a difference in the final flavor.
Use the right fat content. Lean ground meat can make dry meatballs. Go for beef and pork with a bit of fat so everything stays soft and juicy.
Mix gently. Overworking the meat mixture can turn the meatballs dense. Mix just until everything comes together—no more.
Let them chill. If you have time, let the shaped meatballs rest in the fridge for half an hour before cooking. It helps them keep their shape and hold together in the pan.
Brown, don’t cook through. Get some color on the meatballs in the pan, then let them finish cooking in the sauce. This keeps them moist and adds more flavor to the sauce itself.
Jam on the side isn’t optional. It’s not just for show—the little bit of tart fruit with the rich sauce is what sets Swedish meatballs apart. If you can’t find lingonberry, cranberry sauce works just fine.
Mashed potatoes or noodles work equally well. Use whatever you have—just make sure there’s something to soak up the sauce.
If you’ve ever wanted to make Italian lasagna that actually stands out, this is the one to try. The secret is in the details: smoky bacon in the ragu, a creamy béchamel with roasted garlic and just a touch of honey, and plenty of melty Read More
If you think lasagna is the ultimate comfort food, wait until you try Greek moussaka. At first glance they seem similar — hearty layers baked until golden — but moussaka takes things further. Instead of pasta, you get tender, buttery potatoes that soak up all Read More
A rustic one-pan chicken dinner bursting with bold flavor—and just wait until the burrata hits the plate.
This Mediterranean-inspired skillet meal is one of those recipes that looks like you fussed—but comes together in under 30 minutes. Juicy seared chicken bites are tossed with cherry tomatoes, Kalamata olives, a splash of white wine, and finished with a bright, zesty gremolata made with garlic and parsley. And if you’re serving guests (or just want to treat yourself), spoon some creamy burrata on top. It softens over the warm dish, soaking up all those incredible pan juices. It’s casual, colorful, and guaranteed to impress.
For the chicken:
3 large boneless, skinless chicken breasts
1 tbsp all-purpose flour
¼ cup fresh, roughly chopped oregano (or 1½ tsp dried)
1 Tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste
1 mild red chili, thinly sliced (or a pinch of red pepper flakes)
¾ cup dry white wine
16 cherry tomatoes
16 Kalamata olives, pitted and halved
For the gremolata:
1 clove garlic, grated
1 small handful flat-leaf parsley, finely chopped
Zest of ½ lemon + Juice of 1 lemon (optional but highly recommended)
Pinch of salt
Optional for serving:
1–2 burrata balls, torn into chunks
1. Prep the chicken
Slice the chicken into bite-sized pieces. Season with salt and pepper, then toss with oregano and flour to lightly coat. Lay them out on a plate or tray so they don’t clump together.
2. Make the gremolata
In a small bowl, combine the grated garlic clove, finely chopped parsley, lemon zest (if using), and a pinch of salt. Mix well and set aside. This will be stirred in at the very end for a burst of freshness.
3. Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for about 5–6 minutes, turning to brown on all sides. Do this in two batches if your pan is crowded.
4. Add aromatics
Push the cooked chicken to one side of the pan. In the empty space, add the sliced chili and the remaining sliced garlic (2 cloves). Let it sizzle for 30–45 seconds until fragrant, stirring gently.
5. Deglaze and simmer
Pour in the white wine and scrape up any golden bits from the pan. Let it bubble for a minute, then add the cherry tomatoes and olives. Stir everything together and let it simmer for 2–3 more minutes, just until the tomatoes soften and begin to burst.
6. Finish with gremolata
Turn off the heat. Stir in the gremolata and handful of basil leaves and gently mix to coat everything in that garlicky, herby brightness. Let the pan rest for 2–3 minutes before serving.
7. Plate it up
Spoon the chicken and sauce into shallow bowls. If you’re adding burrata, tear and nestle it on top just before serving. The contrast of creamy cheese with warm herbs and wine-kissed tomatoes is unbeatable.
This is one of those recipes you’ll forget the name of—but crave next week. Save it to Pinterest now, thank yourself later.
Don’t skip the gremolata. It might look simple, but that fresh mix of lemon, garlic, and parsley ties the whole dish together. Stir it in off-heat so the flavor stays bright and punchy.
Use fresh oregano if you can. It adds a softer, more fragrant flavor than dried. If using dried, crush it between your fingers to wake it up.
Sear in batches if needed. If your pan’s too crowded, the chicken will steam instead of brown. Golden bits = flavor, so give it room to breathe.
Deglaze while it’s hot. Once you pour in the wine, scrape the bottom of the pan to lift all those caramelized bits — they’re basically built-in sauce magic.
Go for quality olives. Kalamata olives in brine (not canned) make a huge difference. Halve them to spread that salty kick evenly.
Let it rest before serving. Just a couple of minutes in the pan off the heat lets all the flavors settle and keeps the chicken juicy.
Pair it smart. Crusty bread, lemon couscous, or a light green salad are perfect sides. This dish carries enough flavor on its own — keep everything else simple.
Burrata tip: Want that perfect Instagram moment? Place the burrata on the plate just before serving, while everything’s still warm. It’ll melt slightly but keep its creamy core.
Chicken Francese is one of those dishes that promises big flavor but all too often delivers a soggy crust and a weak sauce—until now. In this recipe, we press nutty Parmesan and bright French parsley into the egg wash for an extra-crisp, herb-flecked coating, then Read More
