Easy and Delicious Recipes
This chili recipe is the pot I reach for as soon as the weather turns and the afternoons get short. It’s the classic version – ground beef, kidney beans, tomatoes, and a warm spice blend – simmered on the stovetop until it turns thick and Read More
These fudgy brown butter chocolate brownies sit right between gooey and chewy, with crisp edges and plenty of chopped dark chocolate running through the middle. Cocoa powder gives them a deep chocolate base, while the browned butter adds a warm, nutty flavor that regular melted Read More
This mashed potatoes recipe sticks to a handful of basics: russet potatoes, real butter, warm milk, and enough patience to drain them properly. Skip the stand mixer here, since it turns starchy potatoes gluey fast, no matter how good your ingredients are. A hand masher or a ricer gets you the light, fluffy texture you’re actually after, without the gummy pot you get from over-mixing. It’s the kind of side dish that doesn’t need a special occasion to earn a spot on the plate.
Russet potatoes work best for this because they’re high in starch and low in moisture, which is exactly what makes the difference between a fluffy result and something dense and wet. Yukon Golds are a solid substitute if you want a creamier, more buttery bite and don’t mind a slightly less fluffy texture. Either way, cut the potatoes into even pieces before boiling. Uneven chunks cook unevenly, and you’ll end up mashing some pieces that are still a little hard in the middle while others turn to mush. The butter-to-milk ratio here leans generous on purpose, since a side dish this simple lives or dies by how rich it tastes. There’s no sauce or topping to hide behind, so the potatoes have to carry the plate on their own.
Serve this alongside Salisbury Steak with Mushroom Gravy, Beef Stroganoff with Mushrooms and Sour Cream, or a plate of Meatloaf with a Tangy Ketchup Glaze. It’s also the classic partner for Classic Green Bean Casserole on a holiday table, or spoon extra gravy from Mississippi-Style Pot Roast right over the top. Any of them turn this into a full plate instead of just a side.
Let the mashed potatoes cool to close to room temperature before you box them up, then refrigerate in an airtight container. The USDA guideline for cooked leftovers like this is 3 to 4 days in the fridge, so plan to use them up within that window rather than pushing it further. For longer storage, portion the potatoes into freezer-safe bags or containers, press out as much air as you can, and freeze for up to 3 months. The texture turns a little grainier after thawing since potatoes lose moisture in the freezer, but a good stir while reheating brings most of it back. Reheat gently on the stovetop over low heat, or in the microwave in short bursts, stirring in a splash of warm milk every minute or two until the potatoes loosen back up and turn creamy again.
Yes, though the texture changes a little once thawed. Portion cooled mashed potatoes into airtight freezer bags or containers, press out the excess air, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly with a splash of milk to smooth them back out. Avoid microwaving straight from frozen, since the edges overheat before the center even thaws.
Gluey potatoes almost always come from overworking the starch, usually with a stand mixer or food processor, or from potatoes that soaked up too much water while boiling. Stick to a hand masher or a ricer, dry the potatoes briefly over heat after draining, and stir in the butter and milk gently instead of beating them. Starchy potatoes like russets are more prone to this than waxier varieties, so the mixing method matters even more with them.
Yes. Make them up to a day ahead, slightly looser than you want the final texture, and refrigerate in an airtight container. Reheat covered in a 325°F oven for about 30 minutes, or on the stovetop with a splash of milk, stirring occasionally until hot and smooth again. Either method works fine as long as you don’t rush the reheating.
Russet potatoes are the classic choice because their high starch content breaks down into a light, fluffy texture once cooked. Yukon Gold potatoes are a close second if you want a creamier, more buttery result with a bit less peeling. Waxy potatoes like red potatoes hold their shape too well and tend to turn dense or gummy when mashed. If you only keep one variety around for cooking, russets are the more versatile pick.
This beef stew recipe is the one I make when I want a pot of something that fills the whole kitchen and feeds a crowd for days. Chuck goes into the pot tough and comes out so tender it nearly falls apart against a fork, Read More
This spinach artichoke dip recipe turns two cans of artichokes and a bag of frozen spinach into the dish that empties fastest at any party. It bakes up thick and creamy, studded with garlic and melted cheese, and there’s nothing fussy about pulling it together Read More
These Raspberry Lemon White Chocolate Cookies are thick, soft-centered, and loaded with tart raspberries and generous chunks of creamy white chocolate. Browning the butter gives the dough a deeper, slightly nutty flavor, while fresh lemon zest keeps every bite bright and balances the sweetness.
Fresh raspberries are folded straight into the dough, so some stay in juicy little pieces while others create those beautiful red streaks throughout the cookies. If you love baking with raspberries, my Raw Raspberry Coconut Cake is another good one to save for later.
For a more classic chocolate chip cookie, you can also try my Sweet Martha’s Cookies. These raspberry cookies go in a completely different direction, with golden edges, soft centers, melted white chocolate chunks, and that fresh raspberry-lemon flavor in every bite.
Cool the brown butter first. After browning, give the butter about 10 minutes in the freezer. It should be cooled down but still easy to mix. Butter that’s too hot can make the dough overly soft.
Measure the flour carefully. Use 2 1/2 cups (325 g) for the most consistent result. Too much flour can make the cookies dry and cakey instead of thick and soft.
Rub the zest into the sugar. This releases more of the lemon oils and gives the cookies a brighter lemon flavor without adding extra liquid.
Fold the raspberries in by hand. A few berries breaking apart is good because it creates those raspberry streaks, but overmixing can make the dough wet and completely pink.
Keep some chocolate for the tops. Fold most of the white chocolate chunks into the dough, then press a few into each cookie before baking. You’ll get bigger pockets of chocolate and better-looking cookies.
Don’t overbake them. Take the cookies out when the edges are lightly golden but the centers still look soft. They’ll continue to set on the hot baking sheet.
The dough should be soft but scoopable. If it feels too warm or won’t hold its shape, refrigerate it for 15 to 20 minutes before scooping. This can happen if the brown butter was still warm or your kitchen is especially hot.
Fresh raspberries give the best texture, but frozen can work. Don’t thaw them first. Fold them into the dough straight from the freezer and bake soon afterward so they don’t release too much juice into the dough.
Let the cookies cool completely, then store them in an airtight container at room temperature for up to 3 days. They’re best during the first 1 to 2 days, since the fresh raspberries gradually add moisture to the cookies.
Freeze completely cooled cookies in an airtight freezer-safe container for up to 2 months. Let them thaw at room temperature before serving. A few seconds of gentle warming will soften the center and white chocolate again.
Salisbury steak is the dinner that swaps a full roast for a single skillet and still lands like a Sunday meal. Ground beef patties get a hard, fast sear, then simmer low in a mushroom and onion gravy until the meat turns tender and the Read More
Peach cobbler shows up in two very different forms online: a biscuit-topped version that takes real dough-making skill, and this one, a dump-and-bake cake cobbler that a beginner can pull off on the first try. You melt butter in the baking dish, pour a simple Read More
This coleslaw recipe is the side dish that shows up at almost every summer cookout, but a lot of versions turn into a soggy, watery mess by the time you serve them. This one fixes that with one extra step most recipes skip: salting the cabbage first to pull the water out before it ever meets the dressing. What’s left is a creamy, tangy slaw with real crunch, not a pile of limp shreds sitting in a puddle of dressing by the time it reaches the table.
It’s built for Labor Day plates and backyard grill nights, the kind of side that sits next to smoked brats, garlic butter steak bites, or a plate of baked BBQ pork riblets without stealing the spotlight. Make it a few hours ahead so the flavors have time to settle, or the night before if you’re prepping for a crowd. It also holds up fine next to an Alabama white blackened chicken sandwich if you want something a little lighter off the grill, and it’s cheap enough to make in bulk without thinking twice about the cost.
The whole thing takes about 20 minutes of actual work, and most of that is shredding cabbage and letting it drain in a colander. Double the batch if you’re feeding a crowd; the ratios scale up cleanly, and a big bowl of this disappears fast next to grilled meat or a stack of burgers. It also travels well in a cooler if you wrap the bowl tightly and keep it cold on the way to a picnic.
Keep leftover coleslaw in an airtight container in the refrigerator, where it stays good for 3 to 4 days. Because the dressing is mayonnaise-based, don’t leave it sitting out at room temperature for more than 2 hours, or 1 hour if you’re serving it outside on a hot day above 90°F, according to the USDA’s guidance on keeping mayo-based salads chilled, which is worth a look if you’re packing coleslaw for a cookout table. It also doesn’t freeze well, since the cabbage is mostly water and freezing breaks down its cell walls, so it thaws into a limp, watery pile instead of staying crisp once it’s been in the freezer. If you know you won’t finish a batch in a few days, it’s better to just make a smaller batch than to try freezing the extra for later. A big batch also loses some crunch by day 4, so plan portions with that in mind if you’re prepping ahead of a party.
About 3 to 4 days, as long as it’s in an airtight container. The cabbage keeps releasing water the longer it sits, so it gets softer and a little more watery each day, even though it’s still safe to eat within that window. After day 4, the texture drops off enough that it’s worth making a fresh batch instead.
It’s not a great idea, because the cabbage has such a high water content. Freezing turns it mushy and watery once it thaws, so the texture never really recovers. You’ll get better results making a fresh batch than trying to save leftovers in the freezer for later.
Cabbage is full of water, and salt or dressing pulls it out over time. Salting and draining the cabbage before you dress it, like in the recipe above, solves most of the problem. If you’re making it ahead, keep the dressing separate and combine everything closer to serving time instead of dressing it the night before.
Yes, and it actually tastes better after an hour or two in the fridge. You can make the dressing up to 2 days ahead and store it separately, then toss it with the salted, drained cabbage the day you plan to serve it for the best texture and the least amount of extra liquid in the bowl.
These no-bake truffles start with crushed Oreos and mascarpone rolled into bite-size balls, then get a double coating: white chocolate mixed with toasted hazelnuts, finished with a drizzle of dark chocolate for contrast. There’s no oven involved and no stovetop cooking beyond melting chocolate in Read More
