Recipes

You'll immediately notice the difference.

We've got the secret to fluffy and dense matzo balls.

Years ago, when I was just beginning to cook for myself, I felt intimidated by shrimp. Like other crustaceans from the deep, they seemed mysterious, expensive, and exotic. But then I learned that shrimp are incredibly easy to cook.One of my favorite walk-in-the-door meals is shrimp, roasted until hot and juicy, tossed over a bowl of pasta, on top of creamy polenta, or in a hearty kale salad .

Southern biscuits are the perfect fictional device for telling the narratives of Southern families. One cook makes his biscuits with White Lily flour only because that’s how his Maw Mae did it. Another swears by lard, as her family never had the funds for high-dollar butter or shortening. Most Southern cooks bake biscuits at least once a week — a ritual and rite of passage as the recipe is handed down through the generations. My biscuit recipe is much the same.

For me, the moment that marks the beginning of spring isn’t when I spot the first cherry blossoms or pack away my winter coat — it’s when I bite into my first strawberry of the season. Homemade strawberry shortcakes are the very best way to showcase the freshly picked, super-juicy spring berries.

Despite being beautiful, delicious, and good for you, artichokes don’t get much play in the kitchen because — let’s face it — they’re a little intimidating. But with just a tiny bit of prep work, artichokes are surprisingly easy to pick, cook, and eat. The next time you’re at the farmers market or grocery store, pick up a few and give it a go. I’ll walk you through everything you need to know.

When I first started learning how to make cocktails at home, I had no idea people made their own simple syrup. I was the person who went to the store to buy a bottle of what I later learned to be sugar water. That’s right — sugar dissolved in water. Simple syrup is an essential ingredient in cocktails and other beverages like iced coffee because it blends so well with other liquids, and it’s super easy to make yourself — we promise.

Behold the single food that has revolutionized my weekly meal plan – shredded chicken! The very best thing about cooking up a batch of shredded chicken are all the possibilities it brings to mealtime. It can mean a week’s worth of dinners — everything from chicken tacos and chicken burritos to chicken salad are made more satisfying with shredded chicken. It’s an easy solution for make-ahead lunches and weeknight dinners the whole family will love.

Tender sautéed greens are an easy go-to vegetable side everyone should know how to make. They pair with everything from quick pastas to weeknight chicken dinners, and come together in minutes. These mustard greens are smothered in lots of garlic, kicked up with a pinch of red pepper flakes, and brightened with balsamic. When you have the main dish squared away, mustard greens are the easiest answer to “What should we have with it?

Before my fellow Southerners read this and start thinking, “Are you kidding me? Who doesn’t know how to make sweet tea?” — hear me out. I am Florida-born and Georgia-raised, but when I moved to California, one of the first things I noticed was that no one drinks sweet tea out here! I always keep a pitcher ready in my fridge, and my friends inevitably ask me, “How do you make this?” Today you’re going to find out how.

Summer rolls, also known as fresh spring rolls, are one of my favorite things to order at a restaurant. They are made from rice paper wrappers rolled around fresh crunchy vegetables partnered with cold proteins, fresh herbs, and sometimes noodles. Gỏi cuốn are Vietnamese in origin (along with chả giò, which are fried spring rolls) but there are countless variations of fillings made with an assortment of veggies and proteins.Summer rolls are also easy to make at home!

We've got the secret to fluffy and dense matzo balls.

And it's ready in 30 minutes!

Low and slow is the only way to go.

Everything's probably already in your fridge.

Pork loin roast might be the smartest meal to serve when you’re feeding a crowd. If you like pork chops or pork tenderloin, this cut will be right up your alley. Though it calls for a longer cook time, pork loin is simple enough to cook on a weeknight and more economical than beef tenderloin or prime rib.If you’re buying a pork loin roast for the first time, there are a few things you’ll want to keep in mind.

Caution: These are extremely delicious.

It’s all about the sticky honey-garlic sauce.

A simple side you’ll turn to again and again.

The best use for leftover chicken.

Tacos are a delicious addition to any weekly meal plan. The varieties of tacos are endless — from chicken tacos, steak tacos, shrimp tacos, and fish tacos — almost anything goes as fillings for tortillas (no matter if they’re corn tortillas or flour tortillas).But do you ever feel stumped on what to serve with tacos? We’ve got you covered with these easy side dishes that are perfect for taco night or to serve alongside a delicious Mexican dinner.

Bonus: They’re 30 minutes or less.

So tender, so fluffy.

Meet your new favorite side.

Simple and flavorful.

From brisket to matzo ball soup, find all the inspiration you need.

You've never seen carrot cake like this before.

Breakfast just got its own special sauce.

Does it live up to the hype? I put my taste buds to the test.

The cream sauce!

Garnishing is when things get real fun.

I make them every week.

Sliced cucumbers can't be boring when they're made to be bright and tangy.

Years ago, when I was just beginning to cook for myself, I felt intimidated by shrimp. Like other crustaceans from the deep, they seemed mysterious, expensive, and exotic. But then I learned that shrimp are incredibly easy to cook.One of my favorite walk-in-the-door meals is shrimp, roasted until hot and juicy, tossed over a bowl of pasta, on top of creamy polenta, or in a hearty kale salad .

Bunches of scallions (or green onions) sometimes languish in my fridge. I know you can keep them fresh for quite a while and even regrow them once they go limp, but still — my crisper drawer can be a dark and scary place. The problem is really that most recipes only ask for one or two scallions at a time — what to do with the rest of the bunch? We’ve got you covered with easy and delicious ways to use up your green onions.