When you need a cool, creamy dessert ASAP, check your freezer for a tub of Cool Whip. You’ll find the recipe details for the sweets in this video in the following 5 slides. Want more cool ideas? Check out our best no-bake desserts.
In the summer, fresh and easy salads are always calling my name, and this avocado chicken salad is one I turn to again and again. This isn’t your mom’s chicken salad—this recipe is packed with diced avocado, corn, fresh cherry tomatoes, red onion, mango, and a simple herby dressing that ties everything together. It comes together in 30 minutes, and will please at any potluck or picnic you bring it to. Or, will outshine every desk lunch it stands against.
I love this salad served on top of greens as much as I love it between two slices of sourdough bread. However you enjoy it, one thing is for certain: this bright and fresh salad is summer in a bowl.
Tip: If you can’t find a good ripe mango, pineapple would be delicious as well!
Similar to flour and sugar, butter is one of those indispensable ingredients you just can’t do without. Whether to slather on toast, melt over a perfectly seared filet, or fold into a homemade batter, smart cooks keep a few sticks of butter on hand at all times. (The last thing you want to do mid-recipe is drop everything to make a mad dash to the grocery.) But how long does butter last? And how can you tell when and if it’s gone bad?
Butter keeps longer than other dairy products, thanks to its high concentration of fat (around 80%) and low moisture level (around 16%). Salted butter has an added layer of protection since salt acts as a natural preservative, thus slowing down spoilage. But butter eventually will go bad. How and when that happens depends on where you store it.
How long does butter last at room temperature? While some believe that butter should always be stored in the refrigerator, the truth is that, if stored properly, salted butter can keep at room temperature for a few days and even up to a week. Just be sure to cover it in a butter dish so light and air don’t get in. (Light and air are butter’s enemies because they will oxidize the fat, leading to rancidity.) It’s also best not to store next to a heat source or direct sunlight. Unsalted, whipped, and unpasteurized butter should be kept in the fridge.
How long does butter last in the refrigerator? Butter can be stored in the fridge for about three months (unsalted) to five months (salted). After that you might notice a change in quality and freshness since butter can absorb other flavors and odors in the fridge. To prevent that, store it in an airtight container or well-wrapped away from other foods with strong smells. While some refrigerator models have built-in butter storage in the door, it’s recommended you store butter in a colder part of your fridge for longer shelf life.
How long does butter last in the freezer? Butter can be frozen for five months (unsalted) to nine months (salted). Just like with the fridge, you’ll want to store it in the freezer in an airtight container such as a zip-top bag, and be sure to freeze before the use-by date. To thaw frozen butter, leave it in the fridge overnight to slowly defrost. Once thawed, it should be used within a month. It’s important to remember that even if stored properly, butter that’s been frozen for months won’t taste as fresh as butter you’ve just purchased.
Everyone Should Have a Butter Bell—Here’s Why
Chickpeas and peanut sauce are two of my current obsessions, so these peanut chickpea protein bowls are my idea of paradise for dinner. Crispy chickpeas, cabbage slaw, and brown rice are topped with more veggies and herbs and drizzled with creamy peanut sauce for a satisfying dinner that’s both hearty and healthy. Here’s what you need to know.
The crispy chickpeas:
Just a few minutes in hot oil transforms canned chickpeas into crispy browned nuggets that are perfect for topping any salad or bowl you like—or just eating as a snack. Make sure to drain, rinse, and dry the chickpeas as thoroughly as possible before adding them to the hot oil; any moisture left might make the oil spit!
The peanut sauce:
For me, the secret to the best creamy peanut sauce is freshly grated garlic and ginger. The sharp fresh aromatics really balance the deep savory quality of the peanut butter and the soy sauce and completely transform the flavor of the sauce. While you can finely chop the garlic and ginger in a pinch, I prefer to grate with a microplane: This helps to release the flavor of the aromatics more, as well as helping them meld into the sauce more seamlessly.
Make ahead and storage:
The peanut sauce can be made up to 3 days ahead; cover and store in an airtight container in the refrigerator. Both the red cabbage slaw and crispy chickpeas are best fresh, but if you’d like to meal-prep these bowls, you can fry the chickpeas and cut the cabbage and store both separately in airtight containers until you’re ready to build your bowls. I recommend waiting to add salt to the cabbage until just before eating. The chickpeas will lose a lot of their initial crispness once covered and stored, but they’ll still taste delicious—and if you have time (and access to a stove-top), you can try tossing them in a dry pan over medium heat to reheat and try to regain some of that crisp texture.
See ya never, boring weeknight dinners! Between chicken dinners, pastas, vegetarian options, seafood dishes, and more, these recipes will guarantee you never have to suffer through a basic meal ever again. Best part? While we all want to have that picturesque dinner, nobody wants to work for hours at it after a long hectic day. These 100+ not-too-complicated weeknight dinners will have you sitting down to eat in no time flat.
If you’re more of a takeout or delivery person, no worries! Check out some of our best cooking tips, but really all you need to know is that a little salt (usually more than you think!) and a sharp kitchen knife (keep your wrist steady for even cuts!) go a long way. Get all your ingredients prepped before you begin (think meal delivery-style, but on your own), and everything will come together that much faster.
The whole “I’ll cook if you clean” thing doesn’t really work when everyone’s exhausted, so make it easy on yourselves—as you’re browsing this list, take note of all the one-pot, sheet-pan, and casserole recipes. They start and end cooking in one dish (sometimes all on the stovetop!), meaning less for you to juggle in the kitchen and less cleanup. And if you want to leave your plates and silverware soaking in that pot overnight, no judgment here.
Don’t stress out over dinner, you’ve got this. For more perfect meal inspiration, check out our best bite-size appetizers, our top side dishes, and our favorite easy desserts too.
Chicken and broccoli casserole is a meal that most people at Team Delish grew up eating, and this recipe is guaranteed to make you feel like a kid again. This creamy, cheesy, Ritz cracker-topped casserole is packed with chicken, rice, and freshly blanched broccoli with the quintessential cream of mushroom soup. This is my ideal Sunday dinner, and it’s perfect for when you have a few extra mouths to feed.
So you’ve found the perfect grill, mastered burgers and a few other easy grilling recipesand are ready to take your skills to the next level? You’re in the right place. We’ve got plenty of smoky, perfectly charred mains for you to add to your rotation. You’ll find steaks, seafood, pork chops, chicken—and even vegetarian options. There’s no wrong place to start but we’re huge fans of this colorful salad. It uses all the classic vegetables found in ratatouille. We grill them up for a hearty plate that’ll transport you straight to the South of France.
Salmon is a terrific option for tacos: It’s meaty, takes on a marinade very well and cooks quickly on the grill. Here a large salmon fillet is given a quick soak in a sweet-and-spicy chili-lime marinade, then grilled until just until cooked through and charred in spots. Grilled peppers and onions add a delicious veggie factor, and the assembled tacos are topped with Cotija and drizzled with a homemade avocado crema for creamy tang. It’s a summery taco with year-round appeal.
This pistachio pudding dessert straddles the line between being pudding and a torte. The good news is that it makes no difference what you call it because it will be gone within minutes. Layered with pistachio pudding, sweet cream cheese, whipped topping and a pistachio crust, this elegantly tiered dessert seems far too decadent to be so easy to make.
Pistachios are a popular dessert nut in many parts of the world. This is largely due to their rich and complex flavor that brings a nutty, buttery savoriness to recipes. Additionally, because of their smooth texture and luxurious mouthfeel, pistachios are popular for creamy desserts like gelato or pudding. These small tree nuts also bring a pleasing color to recipes, imparting a light green hue synonymous with the nut itself. This pistachio pudding dessert layers that nutty indulgence with sweet and tangy cheesecake filling and creamy, velvety whipped topping. If you plan to bring this pistachio pudding dessert to an event, you might want to make a second batch to leave at home.
Across the country, cookbook clubs are emerging as one of the most compelling ways to gather around food. More structured than a potluck but more relaxed than a dinner party, cookbook clubs are bringing friends and strangers together — like traditional book clubs but with a food-focused twist.
Cookbook club members choose a cookbook, prepare different dishes from its pages, and come together to share the food and the stories, tricks, and occasional mishaps that happened along the way. But what makes cookbook clubs particularly special is how they blend learning with connection. When everyone cooks from the same book, you get to experience it fully — tasting how different cooks interpret the same instructions, discovering which recipes deserve staple status, and learning from each other’s techniques. It’s become such a phenomenon that cookbook authors are now writing with these clubs in mind, including tips for scaling recipes and notes about which dishes work well together for group meals.
We asked some of our favorite cookbook authors about which recipes they’d bring from their own cookbooks — and a friend’s cookbook — if they were invited to a cookbook club.
Whether you’re pouring milk on your favorite cereal, marinating chicken in buttermilk, or crumbling blue cheese onto a wedge salad, dairy products are essential to our diets and cooking routines. But because of their nutrient-dense environments, milk, yogurt, and other items are also stomping grounds for bacteria and other harmful microorganisms to thrive—particularly if they’re stored incorrectly or kept past their prime.
“When it comes to food safety, it is best to discard expired foods to prevent foodborne illness,” says Connie Elick, a registered dietician and instructor of plant-based culinary arts at the Institute of Culinary Education Los Angeles campus.
These are the three most dangerous dairy products to keep in your refrigerator past their expiration dates, according to Elick. Plus, warning signs of spoilage to look for to keep your meals worry-free and tips for prolonging the shelf life of your dairy.
Good Food, Good Meat, Good God, Let's Eat! 