Rise and shine! It’s time for muffins. Our best muffin recipe ideas—like peanut butter-banana, blueberry cream, cinnamon doughnut and caramel apple—make sure there won’t be any sleepyheads at breakfast.
MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes!
With chapters organized by animal and its primal cuts, Meat Illustrated is the meat eater’s go-to meat cookbook and handbook! Discover essential information and techniques that will empower you to make steakhouse-worthy meals and explore everything your butcher shop has to offer. Inside you’ll find:
• 300+ recipes covering 72 cuts of meat—including beef, pork, lamb, and veal
• Cut-specific guidance on buying, prepping, storing, cooking, and more
• Step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations
• Need-to-know techniques, from smoking and grilling to braising and curing
Learn the best methods for center-of-the-plate meats like Butter-Basted Rib Steaks (spooning hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), and meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat). And get ideas on how to complete your meals with delicious sides like Fried Brown Rice with Pork and Shrimp or Libyan-style chickpea and orzo soup!
So, don’t just go to the butcher—become the butcher. Full of comprehensive, hands-on guidance, this ultimate meat cookbook takes the mystery out of buying and cooking meat like a pro.
Prep/Total Time: 25 min.
By Susan Bronson
Recipe by Margaret Knoebel, Milwaukee, Wisconsin
Tested by Margaret Knoebel
Taste of Home’s Editorial Process
Published on May 25, 2025
There’s nothing better than starting the morning with a freshly baked pastry still warm from the oven. The downside of freshly baked pastries, though, is having to get up early to make them! This recipe for easy-to-make monkey bread muffins is the perfect compromise. Like many other monkey bread recipes, it calls for refrigerated biscuit dough from the grocery store. This shortcut gets these tasty treats on your breakfast or brunch table in less than 30 minutes.
Unlike traditional monkey bread baked in a Bundt or tube pan, these cinnamon sugar-coated dough balls are baked in a muffin tin. A drizzle of caramel sauce over the top ensures each muffin has the perfect sweet and buttery flavor. A great breakfast food for a crowd, they’ll be the hit at any brunch table, potluck or bake sale (so maybe double the recipe).
Zucchini is so easy to grow that every year this delightful summer squash eventually earns the prolific title of bumper crop. Luckily, zucchini is just as versatile in cooking as it is quick to grow. Not sure where to start? Our collection of the best zucchini recipes is here to help.
There’s no shortage of variety here. Expect recipes for breakfast, lunch, dinner, sides and even dessert. Want zucchini recipes for breakfast? Try one of our zucchini-loaded quiches, frittatas or drop biscuits. Our zucchini dinner recipes include zucchini casseroles, pasta dishes, enchiladas and lasagna. And save room for dessert! Zucchini dessert recipes are so good because zucchini adds moisture, making cookies, breads and muffins all the more tender.
Next time your zucchini harvest is a bit bigger than expected, pull out one of these well-loved zucchini recipes!
“Full of inspiration and approachable recipes to make the transition to a fish-based lifestyle full of health and flavor.” —Christy Olsen Field, Taste of Norway Editor for The Norwegian American newspaper
Make sure you’re starting your journey as a pescatarian off right. Filled with essential starter advice and plenty of delicious fish- and plant-based recipes, The Pescatarian Cookbook for Beginners will help you get the most of your new diet—and love every bite of it.
Designed for new pescatarians, this pescatarian cookbook provides a comprehensive overview of the diet—including the health benefits for your brain, heart, and more. Not only will you find answers to all your questions and plenty of practical cooking advice, but you’ll also get dozens of flavorful and healthy dishes that are perfect for chefs of all levels and sure to satisfy your cravings at every meal.
The Pescatarian Cookbook for Beginners includes:
Switching to a fish- and plant-based diet has never been easier than with The Pescatarian Cookbook for Beginners.
Daytona Strong is a journalist-turned-food-writer who specializes in Nordic cooking and the connection between food and heritage. Her writing has appeared in a number of regional and national publications, including The Oregonian and Edible Seattle. Visit her online at Outside-Oslo.com. –This text refers to an alternate kindle_edition edition.
“If you are looking to add more seafood to your diet, just glance at Chapter 7 on Seafood Entrees. Ivar, our founder, would have been drooling reading these recipes. After reading this book, you’ll want to rush to the Pike Market and pick up fresh chinook salmon or Dungeness crab or Penn Cove mussels and start cooking tonight.” —Bob Donegan, Ivar’s Restaurants, Seattle
“I’ve been a fan of Daytona Strong’s thoughtfully crafted recipes for years. The Pescatarian Cookbook for Beginners is full of inspiration and approachable recipes to make the transition to a fish-based lifestyle full of health and flavor.” —Christy Olsen Field, Taste of Norway Editor for The Norwegian American newspaper
“This book takes away all the mystery that surrounds seafood. As someone who grew up close to the sea, I love how this book explains, shows, and helps you create the most delicious food. It’s easy, fresh, and oh so doable, even for a beginner.” —Paul Lowe, EIC of Sweet Paul Magazine
“This book is your essential guide to adopting a healthy pescatarian lifestyle. Filled with useful tips, how-tos, reliable recipes and the encouraging voice of Daytona Strong, The Pescatarian Cookbook for Beginners has everything you need to start preparing and enjoying delicious fish and plant-based dishes in your kitchen every day of the week.” —Kristi Bissell, creator of the True North Kitchen blog –This text refers to an alternate kindle_edition edition.
Total Time
Prep/Total Time: 30 min.
By Val Goodrich
Recipe by Lucia Johnson, Massena, New York
Tested by Taste of Home Test Kitchen
Taste of Home’s Editorial Process
Updated on Sep. 03, 2024
This zucchini pie toes the line between a quiche and a souffle. It’s eggy like a quiche but not quite as custardy, and bready like a souffle but without the airiness of whipped-up egg whites. Layered in this vegetable-forward filling are sliced zucchini coins, fragrant onions, fresh parsley and enough Parmesan for salty, savory flavor.
Serve during the summer months when the zucchini in your garden grows en masse.
Taste of Home
By Robin Shreeves
Robin Shreeves
Robin Shreeves is an award-winning wine journalist, food and lifestyle features writer, and book author with over 15 years experience writing for print and online publications.
Allrecipes’ editorial guidelines
Published on March 1, 2024
TikTok has become a go-to source for recipe ideas, cooking hacks, and prep tips that keep us scrolling for inspiration. Creators have brought us many brilliant ideas that are keepers. However, not all TikTok ideas are created equal, and some may be problematic.
Recently, the practice of adding instant yeast to already cooked mashed potatoes has been a hot topic on social media. It’s supposed to make the mashers fluffier and give them a savory, bready flavor.
Traditional mashed potatoes are already fantastic, so adding a bready note to them might have you wondering, “Why bother?” But since the yeasted version is so popular right now, Allrecipes culinary producer Nicole McLaughlin had to try it for herself.
Yeast is what makes certain foods, like bread, rise. When yeast is activated (with heat and moisture) and mixed with flour, it feeds on the sugars and releases carbon dioxide, creating bubbles in the dough that cause it to rise.
When yeast is mixed with milk and added to mashed potatoes, the carbon dioxide bubbles do their magic, changing the texture and flavor of the potatoes and making them rise into a fluffy mass.
In the video, Nicole points out the bubbles in the mashed potatoes after they’ve sat with the yeast for about 20 minutes, although she says the potatoes have risen just “a little bit.”
If you’re trying to eat more protein, you’ve probably noticed cottage cheese popping up in everything from ice cream to dips to pancake batter. It’s quickly become a favorite ingredient for sneaking extra protein into dishes that could use a nutrition boost. Pasta sauces are no exception, and this cottage cheese Alfredo sauce lets you enjoy all the creamy, comforting flavor of classic pasta Alfredo while helping you hit your protein goals.
Don’t let the cottage cheese fool you—this sauce isn’t a lightened-up version by any means. The cottage cheese Alfredo recipe includes shallots and garlic sauteed in butter, heavy cream, and plenty of Parmesan for rich flavor and a velvety texture that coats pasta beautifully. We recommend serving Alfredo sauce with cottage cheese over hot linguine, but it’s just as delicious spooned over roasted veggies, baked potatoes or swirled onto pizza crust.
JONATHAN MELENDEZ FOR TASTE OF HOME
By Carolyn Lewis
Taste of Home’s Editorial Process
Updated on Jul. 17, 2025
Some of Italy’s most iconic recipes, like pizza Margherita and cacio e pepe, are built around cheese, herbs and vegetables, not meat. That’s why vegetarian Italian recipes feel so natural; they lean into regional ingredients that define the cuisine, like tomatoes, basil, mozzarella, olive oil and Parmesan. Just like other Mediterranean-inspired recipes, these Italian meals use fresh produce and simple techniques to create comforting dinners.
We focused on dishes that are naturally vegetarian in addition to twists on traditionally meat-heavy recipes. Instead of beef and pork meatballs, this collection has recipes for eggplant or tofu-based meatballs, perfect for smothering with your favorite simple pasta sauce. You’ll find plenty of pasta ideas, from pillowy gnocchi to silky zucchini pasta, along with hearty soups that work for lunch or dinner. Fresh options like mushroom panzanella, marinated tomatoes and caprese salad are easy side dishes and when paired with rosemary focaccia, can be a light meal on their own.
Some of these recipes are made for slow weekend cooking, while others come together fast, for when you need quick weeknight pasta dinners in less than 30 minutes. To save time, make a big batch of tomato sauce in advance and freeze it in small containers, so it’s always on hand. Or, give any dish a hit of Italian flavor with a sprinkle of homemade Italian seasoning. Whether you need a fast, pantry-friendly dinner or are adapting to a meatless lifestyle, these vegetarian Italian dishes satisfy without skipping a beat.
By
Mary Claire Britton
Mary Claire Britton
Mary Claire Britton is a journalist, food stylist, and recipe developer. In addition to Allrecipes, her work has appeared in Food & Wine, Baked From Scratch, Real Simple, Coastal Living, Cooking Light, Southern Living, and Sunset, among others.
Allrecipes’ editorial guidelines
Published on December 8, 2024
Glory be: It’s officially soup season, which means it’s also officially grilled cheese season. It has already snowed in my corner of the world, so I am cozying up with all the comfort foods. While I unabashedly love soup, it’s actually less about the soup and more about the carbs that I get to dip in said soup. That’s why I’ve been on the hunt for the best grilled cheese sandwich recipe. To find the one, I tried our five most popular recipes. And listen: You might not think you need a grilled cheese sandwich recipe, but I’m here to convince you otherwise. Read on to find out what I discovered along the cheesiest path I’ve ever taken.
With such simple recipes technique is the primary factor that will take your grilled cheese from good to great. I learned this method from my better half, Bray Britton, who also happens to be a professional chef and writer. Use more butter than you think you should, and place both pieces of bread into a pan set over low heat. Use your palms to press the bread into the pan. This promotes even browning and butter distribution. Place cheese on both slices and cover with a lid to steam. Keep the heat on low and take your time. When the cheese is melted and the bread is perfectly browned on both sides, remove the bread from heat, and close up your sandwich.
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Good Food, Good Meat, Good God, Let's Eat! 