Easy and Delicious Recipes
Honey Butter Chicken is the kind of one-pan dinner that makes weeknights feel easy again. Hot skillet, light seasoned coating, quick sear; then a buttery honey glaze that picks up a little tang from apple cider vinegar and depth from soy. It finishes glossy, not Read More
Here’s the kind of brisket I make when I want guaranteed praise with almost no fuss: a slow cooker BBQ brisket that finishes in the oven so the sauce turns shiny and caramelized. The rub lays down a savory-sweet base, the slow cooker melts the Read More
A braised chuck roast is the kind of dinner that makes the whole home feel cozy. This Dutch oven pot roast simmers low and slow with onions, carrots, garlic, and a handful of fresh herbs until the beef turns fork-tender and the pan sauce becomes silky and rich.
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.
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.
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.
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.
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.
Tomato paste = umami
Stir in tomato paste and cook 2–3 minutes until it turns brick-red and smells sweet.
Deglaze & reduce
Pour in the wine. Scrape up the browned bits. Simmer 3–5 minutes to reduce by about half.
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.
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.
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).
Serve
Slice or gently shred the beef. Spoon the pan sauce over the meat and potatoes. Scatter chopped parsley.
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.
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: 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.
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.
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.
A good holiday ham should be tender, glossy, and impossible to walk past without sneaking a slice. This apricot honey glazed ham checks every box. It starts with a fully cooked spiral ham and a quick stovetop glaze—apricot preserves, honey, brown sugar, Dijon, and butter—that Read More
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 that quietly steals attention from the main course.
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.
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
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.
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.
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.
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: 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.
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.
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.
You can, but make sure to drain them well. Mash thoroughly before mixing with the other ingredients for a smooth texture.
No. Bake it uncovered so the crumble topping turns golden brown and crisp.
It’s ready when the edges puff slightly and the topping is lightly browned, usually after 35–40 minutes at 350°F.
Yes. Assemble it (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.
Warm leftovers in a 325°F oven for 15–20 minutes. For individual portions, microwave in 30-second intervals until heated through.
Absolutely. Replace pecans with rolled oats, crushed cookies, or streusel crumbs for a nut-free version that still adds crunch.
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 Read More
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 turkey or mortadella, and a little surprise from briny Kalamata olives. Everything is wrapped up in soft dough (homemade or store-bought, your choice) and baked until crisp and beautiful.
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.
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
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.
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.
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 Read More
