Posted in Kitchen Tips

Crispy Rosemary Roasted Potatoes Made Easy

Posted on by Reluctant Retiree

I learned a ton during my brief restaurant stage in Barbaresco, Italy, but one trick alone was worth the plane ticket and hours of (unpaid) work. I discovered the secret to incredible rosemary roasted potatoes that boast a crispy brown exterior and creamy insides — and, miraculously, they don’t stick to the pan. They’re a cinch to make at a moment’s notice and the cleanup is so easy. Rosemary roasted spuds have become my go-to side dish for everything from roast chicken to pan-seared steak. 

There are a million recipes for roasted potatoes out there, from the British-style boil-them-first “roasties” to simple sheet tray versions with a rainbow of seasonings, but they all fail for me in one important way: They tend to stick to the pan. No matter how much oil I use, or how much I stir them, I end up jabbing at the spuds with a spatula to loosen them from the pan, often leaving behind the crusty bits I was most excited for. The trick I learned in Italy remedies this and produces the best roasted potatoes I’ve ever had. It’s so simple, I can’t believe I hadn’t thought of it before: Preheat the roasting pan. 

The Kitchn

Posted in #Recipes

Philly Cheesesteak Casserole

Posted on by Reluctant Retiree

Nothing says comfort food like a casserole—and this Philly cheesesteak casserole recipe is definitely comfort food. With macaroni, ground beef, peppers, onions, a provolone cheese topping and a creamy sauce that holds everything together, this recipe has all the great flavors of a Philly cheesesteak transformed into one hearty make-ahead meal. Prep the bake for busy evenings when you don’t have time to linger in the kitchen, or share it with a friend who needs some home-cooked comfort food.

Philly Cheesesteak Casserole Ingredients

  • Macaroni: Elbow macaroni is the perfect pasta shape to sop up the sauce in this dish. The sauce will coat the outside and the inside of the noodles so each bite is as creamy as possible.
  • Ground beef: Use your personal preference of ground beef for this Philly steak casserole, whether it’s 70, 80 or 90% lean.
  • Peppers: Red and green peppers are the classic veggies in a cheesesteak, so we had to include them in this inspired recipe.
  • Onion: Onions are essential for this cheesesteak-inspired casserole as well, pairing perfectly with the bell peppers.
  • Butter: Although it’s not necessary to put fat in the pan to brown beef, butter gives the meat crumbles, peppers and onions some extra flavor.
  • Beef broth: A can of beef broth helps create a deep and rich flavor in the sauce. When you’re at the store, make sure you understand the difference between stock and broth to help decide which can to bring home.
  • Cream cheese: This recipe for Philly cheesesteak casserole calls for cream cheese to make the sauce extra creamy, tangy and rich.
  • Heavy whipping cream: Heavy whipping cream adds another creamy element to the sauce.
  • Garlic: Don’t skimp on fresh garlic here. Use your favorite method for mincing garlic to get the job done.
  • Seasonings: Use Italian seasoning, salt and pepper for some added flavor.
  • Provolone cheese: Slices of provolone are melted on top to create a cheesy casserole that everyone will love.

Taste of Home

Posted in #Recipes

57 Big-Batch Recipes to Make When You Want to Stay In

Posted on by Reluctant Retiree

Need to hunker down at home? These big-batch recipes are perfect for dinner tonight and leftovers tomorrow (and maybe even the day after). Don’t worry—we’ve got big-batch sides, desserts and breakfasts, too!

Taste of Home

Posted in #Recipes

Potato Chowder

Posted on by Reluctant Retiree

When it comes to hearty, soul-warming dishes, few can rival a comforting bowl of potato chowder. This creamy concoction, rich with the earthy flavors of potatoes and savory bacon, is a tried-and-true classic that promises to satisfy even the pickiest eaters. Plus, the Crockpot does most of the work here, offering convenience without sacrificing flavor. Slow cookers are a game-changer for busy days, especially when you get to come home to the inviting aroma of creamy potato chowder that’s been simmering away all day.

Perfect for cozy weeknight meals or gatherings where a hungry crowd is involved (we’re looking at you, game day), this easy potato chowder recipe is a winner every time.

Ingredients for Potato Chowder

Taste Of Home Potato Chowder
Alejandro Monfort for Taste of Home
  • Potatoes: You can’t have potato chowder without potatoes, but the kind you reach for is entirely up to you. Classic chowder spuds that hold up well in liquids include waxy Yukon golds, French fingerlings and red bliss potatoes.
  • Chicken broth: Canned chicken broth will give this chowder lots of savory deep flavors, but bonus points if you make your own chicken broth or stock. You could also use veggie-based bone broth for a vegetarian chowder.
  • Cream of chicken soup: Along with the chicken broth, we used a can of undiluted, condensed cream of chicken soup to give our chowder the perfect creamy consistency.
  • Onion: Potatoes and onions are a classic chowder combo. Opt for white or yellow, finely chopped.
  • Cream cheese: The secret binder ingredient in this chowder is cream cheese, imparting a velvety, rich-as-can-be texture. You’ll need one package (8 ounces) of cream cheese, cubed and softened.
  • Bacon (optional): Is there anything better than potato chowder topped with crumbles of crispy crunchy bacon? No, we think not.
  • Chives (optional): Chopped chives add an oniony, herbaceous note to this chowder and taste great sprinkled on top with the crisped-up bacon.

Taste of Home

Posted in #Recipes

52 Soups That Freeze Well

Posted on by Reluctant Retiree

There’s a reason soup shows up in nearly every culture. Made with just a few humble ingredients, soup simmers away on the stovetop to become something shareable and deeply nourishing. Soups that freeze well carry that feeling even further, stepping in when you’re craving homemade goodness with a little more ease. Freezing soup means you’ll always have access to a spoonful of comfort and convenience, whether it’s a hearty beef stew or a light vegetable soup.

These freezer-friendly soups are the gifts that keep on giving, if you will. They’re designed for batch cooking and reheat beautifully, with textures and flavors that hold up after extended storage. You’ll find broth-based and blended soups that span the gamut from vegetarian soup recipes to meaty chilis and soups inspired by international recipes.

Whether you’re cooking ahead of time for a busy week or filling the best freezer containers for future comforting meals, these soups are up for the task. Simply thaw them in the fridge overnight, and all that’s left to think about is preparing the perfect sides for soup.

Taste of Home

Posted in #Recipes

Sweet Potato Salad

Posted on by Reluctant Retiree

Calling all potato salad lovers! Have you ever tried swapping your Yukon golds for orange-fleshed sweet potatoes? This sweet potato salad recipe is a nice change from the old-fashioned potato salad you’d expect at a cookout or potluck. Loaded with sweet potatoes, tart cherries, crunchy walnuts and fresh parsley, it’s full of nutritious whole foods that bring some color to the picnic table.

Sweet Potato Salad Ingredients

overhead shot of all ingredients for Sweet Potato Salad; white wooden background;
Taste of Home
  • Sweet potatoes: This roasted sweet potato salad calls for 4 cups of cubed sweet potatoes. Depending on the size, that’s about four to six whole sweet potatoes.
  • Olive oil: Coat the sweet potatoes in 1 tablespoon of olive oil to promote roasting and caramelization. The best part of roasted sweet potatoes is always the dark, caramelized bits!
  • Walnuts: Not usually a fan of walnuts? I find that toasting the nuts brings out their rich, nutty flavor better.
  • Dried cherries: Sweet with a tart aftertaste, dried cherries are an unexpected ingredient that adds a chewy bite and dynamic flavor.
  • Parsley: Since the sweet potatoes, cherries and walnuts are heavier, richer ingredients, we’ve added fresh parsley to break up the monotony and create a bright flavor.
  • Mayonnaise: Full-fat or reduced-fat mayonnaise would work in this sweet potato salad.
  • White vinegar: Tangy and bright, white vinegar imparts freshness. Apple cider vinegar, red wine vinegar or lemon juice would work in a pinch.
  • Honey: We sweeten this recipe just a touch with a bit of honey. Make sure you’re buying real honey, and leave the fake honey on the shelf. The quality makes a difference!
  • Lime zest: I absolutely love using grated citrus zest in my cooking. The simple ingredient imparts a bright acidity that tunes up the flavors to a 10 and makes the dish taste like it came straight out of a professional kitchen.

Taste of Home

Posted in #Recipes

14 Homemade Soups with Rotisserie Chicken

Posted on by Reluctant Retiree

As far as homemade dinners go, soup is the quickest and easiest way to put food on the table. But, honestly, cooking meat can often be time-consuming, so we turned to our favorite grocery store hero: the rotisserie chicken. These soups with rotisserie chicken come together quickly and are easy to make for busy weeknight dinners. They’re also incredibly tasty because the humble, precooked bird is oh-so-delicious.

We’ve gathered a variety of flavorful, highly-reviewed chicken soup recipes, including spicy, cream-based, vegetable-forward and protein-packed soups. We even have gluten-free and dairy-free soups, so there’s truly an option here for everyone.

You can certainly start these recipes by making rotisserie chicken at home, but the best rotisserie chicken from the grocery store also does the job just fine. Either way, making these soups is as simple as shredding the chicken and popping it into a stockpot. (Don’t forget to save the golden chicken skin for a sneaky pre-dinner snack!)

Taste of Home

Posted in #Recipes

Slow-Cooker Ranch Chicken

Posted on by Reluctant Retiree

If you’ve got a slow cooker, we’ve got a recipe you have to try! This slow-cooker ranch chicken is a comforting meal that cooks in a single pot, minimizing the number of dishes for cleanup. Creamy, flavorful and warming, it’s one of those easy chicken dinners that’s perfect for busy weeknights.

In this recipe, chicken breasts are cooked slowly until they become tender and shreddable. Cream cheese and a can of condensed cream of chicken soup are added to give the chicken a rich, creamy consistency, and the dish is served over rice or noodles. It’s a wonderful set-it-and-forget-it meal, and it’ll make you want to keep more slow-cooker chicken breast recipes within reach!

Slow-Cooker Ranch Chicken Ingredients

  • Chicken broth: Use store-bought chicken broth for the quickest preparation. If you prefer to make chicken broth from scratch, it will elevate all the flavors.
  • Ranch salad dressing mix: You can find packets of this popular seasoning mix at the grocery store, or make your own ranch dressing and dip mix.
  • Chicken breasts: We call for boneless skinless chicken breasts, but you can substitute boneless chicken thighs if you prefer dark meat.
  • Cream of chicken soup: Condensed soup is a miracle worker for casseroles and sauces. It acts as a roux (a thickening agent) to give the sauce a thick, creamy consistency. Use store-bought condensed soup or a homemade substitute for cream of chicken soup.
  • Cream cheese: Cream cheese melts into the sauce, giving the chicken a slightly sweet flavor and an incredible texture.
  • Noodles or rice: You can serve this creamy chicken over noodles or rice; they’re both delicious. If you choose noodles, consider thick egg noodles, which will give the sauce something to stick to.
  • Optional toppings: Add a cheesy finish with shredded cheddar cheese, or boost the savory vibes with crumbled cooked bacon and chopped green onions.

Taste of Home

Posted in #Recipes

40 Pear Dessert Recipes Full of Warm Spices and Sweet Flavor

Posted on by Reluctant Retiree

Pears are one of fall’s quiet baking heroes. With their mild sweetness, firm texture and floral aroma, they soak up warm spices and syrups in a way only a few fruits can. These pear dessert recipes transform the humble fruit into something that tastes and smells like the season.

You’ll find pear recipes for baking that layer with cinnamon, nutmeg or ginger, each one showing how well this fruit pairs with spice and adds texture. There are gingersnap pear pies, fall cakes that stay moist for days and poached pears that feel like velvet on a spoon. For something deeper, simmer them in red wine and cranberry reduction or bake them into a golden pear tarte Tatin, where the fruit melts into the caramel beneath crisp pastry.

Once you’ve baked with pears, it’s hard to imagine a fall menu without them. These easy pear desserts pair naturally with cozy fall dinners, cheese boards, potluck casseroles and fall harvest salads. To get the best texture, start with Bosc or Anjou pears that are shy of ripe; they hold their shape while drawing in every last bit of flavor. And if a few over-ripen on the counter, turn them into a fragrant batch of pear jam that brings a touch of fall to toast, thumbprint cookies and pastries all year long.

Taste of Home

Posted in Kitchen Tips

PSA: You’re Probably Washing Your Grapes Wrong—Here’s the Right Way

Posted on by Reluctant Retiree

Grapes are a perfect fridge staple. They’re handy to have on hand for a fruit salad, a lunch you’re packing for school or work, or directly from the bowl whenever you need an extra boost of energy. But, whether they come straight from the farmers’ market or the grocery store, you don’t want to gobble those grapes up right away. They’ll first need a little love and attention before they’re safe enough to snack on.

Do You Really Need To Wash Grapes?

Yes! Grapes are part of the “Dirty Dozen,” a list compiled annually by the Environmental Working Group (EWG) to identify the foods most contaminated with pesticides. While the use of pesticides in farming is essential for protecting crops, they’re certainly not the healthiest for us to consume. According to the EWG, as of 2025, grapes are the fourth most contaminated crop, ranking behind only strawberries, spinach, kale, and other leafy greens.

If you buy organic produce, this may be less of a concern since organic produce generally contains fewer pesticide residues. However, buying organic can add up fairly quickly, so not everyone can opt for them.

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