No oven, no problem! Get your chocolate fix in with these no-bake desserts like chocolate dipped cookies, fudge and more.
The easiest slow cooker recipes ever, from the New York Times–bestselling author of Make It Fast, Cook It Slow.
Stephanie O’Dea, author of Make It Fast, Cook It Slow and 365 Slow Cooker Suppers, is back with her easiest assortment of recipes ever in 5 Ingredients or Less Slow Cooker Cookbook. A breeze to throw together, these recipes are still full of flavor and creativity.
O’Dea shows how to make standard slow-cooker fare delectable, with recipes like Pulled Pork Jalapeño Dip, Pureed Pumpkin Soup, and Cornbread Casserole, while also providing plenty of unexpected slow cooker dishes like Ginger Glazed Mahi Mahi, Artichoke Angel Hair Pasta, Flan, and Cheesecake.
Also included is a whole chapter for vegetarian meals, as well as gluten-free options for every recipe in the book—and all with five ingredients or less!
We’ve all heard the adage, “chicken is “what’s for dinner”… We say that’s especially true come summertime. Chicken pairs perfectly with all our favorite summer veggies, like summer squash and tomatoes; takes to all our favorite warm-weather cooking techniques, like grilling and air frying; and makes for some of the best potluck dishes for picnics and BBQs. Check out our 75 summer chicken recipes for ideas—from mains to sides, they’re ALL winners.
Did you know you can shop for all the ingredients for these recipes with the click of a button? Look for the Shop With Instacart button and simply click, shop, and wait for your delivery to arrive. Dinner truly made easier.
When it’s hot out, we love getting out of our warm kitchens and into the great outdoors, and we’re taking chicken with us. You can turn it into a super-easy weeknight dinner on the grill with our paella-inspired party packs, our cilantro-lime chicken skewers, or our grilled Persian chicken. It’s also great for celebratory dinners (for Memorial Day or Father’s Day, maybe?)—check out our tequila-lime chicken thighs, our pineapple teriyaki chicken (served in a pineapple), or our brick chicken recipes; they’re sure to impress. You could also turn them into surefire summer party crowd-pleasers, like our curried chicken salad, chicken pasta salad, or our sheet-pan green chile chicken nachos.
We wait all year for our favorite summer fruits and veggies, so we take advantage of them as often as we can when they’re in season. That means if we’re serving chicken, it’s getting paired with all our faves, like bell peppers, zucchini, and corn. Check out our elote (Mexican street corn) tacos, our chicken chowder zucchini boats, and our honey mustard chicken, tomato & zucchini foil packs for ideas. One of our favorite tricks? If you’ve got a favorite winter or fall chicken recipes, summer-fy it by adding some grilled veggies or juicy summer fruit—you never know, you might discover a new favorite!
Want more summertime inspiration? Check out our ultimate grilling recipes, our fave summer salads, and our top summer desserts too.
Though I have admitted recently to being a little sick of summer, I’m not a complete monster. I know I’ll be sad when many of my favorite warm weather fruits and veggies—peaches! tomatoes! zucchini!—become less readily available, particularly because we created and updated some especially GORGEOUS recipes this year (I mean, just look at our blackberry-peach salad😍). To celebrate them and say goodbye to summer right, I’m making these 23 dinners, drinks, sides, and more one last time. They’re all pretty easy (much of the glory of summer produce is how it pretty much does the work for you), and are wonderful whether you enjoy them solo on a weeknight or serve them to friends at a end-of-summer dinner party. Best part? They’re all pretty versatile, so use whatever produce you over-bought at the farmer’s market or that grew rampant in your backyard garden to make them.
Adding a bay leaf to your chicken soup may seem like a no-brainer—but does that little leaf really make a difference? Ask your friends who cook occasionally and most will say no, they omit them all the time. Ask professional chefs and avid home cooks, and the answer is completely different. But opinion is one thing—an actual taste test is another.
As the former test kitchen manager for a magazine and now full-time recipe developer, I did what I know best: I made a recipe and did a side-by-side blind tasting. I made Chef John’s Homemade Chicken Stock with and without a bay leaf and then tasted the broth along with other testers. The difference was noticeable, but not profound. The stock with the bay leaf had a slightly more herbal flavor and nuanced taste, but it wasn’t enough to make me think the bay leaf was crucial.
But was my side-by-side test enough? I didn’t think so. My bay leaf was more than a year old and wasn’t very big. Another chef agreed.
“I think bay leaves are just underused or misused,” says Stephen Coggio, former farmer at The French Laundry garden and now Executive Chef at Cloud 9 Caterers in Burlington, Vermont. “They need to be toasted and they need to be used bountifully. Dried bay has very little impact whereas California fresh bay leaves should be used carefully.”
So I went back to the kitchen and made the chicken stock again. Twice. In one I used a fresh bay leaf and in the other, I used three dried bay leaves.
The author of The Gourmet Slow Cooker returns with fifty simple, satisfying, and healthy soups in this vegetarian slow cooker cookbook.
In fifty Simple Soups for the Slow Cooker, Lynn Alley shares a variety of vegetarian and vegan recipes that range from traditional favorites to bold new flavor combinations. Classics like Minestrone and French Onion Soup mingle with many unique offerings, including Swedish Rhubarb Raspberry Soup, Garnet Yam Soup with Coconut Cream, and Eggplant Soup with Cumin, Yogurt, and Dill.
These easy-to-prepare slow cooker recipes are also easy on the planet, the palate, and the pocketbook!
A Rochester
5.0 out of 5 stars yum!
Reviewed in the United States on April 4, 2014
Verified Purchase
This is a handy little book. It is hard backed with a spiral spine. It is vegetarian but many of the soups would be delicious with meat added. I checked the book out of the library and decided to buy it. I had put markers in the pages with recipes I liked. I planned to print the recipes---then I realized that I needed to print most of the book, so I ordered it. These soups sound great, Black Bean Chili with Cornbread Crust, Curried Butternut Squash, and Dried Mushroom Barley with Dill Cream! Bon Apetite!
Chicken carbonara is beloved because it’s equal parts indulgence and practicality. While fettuccine Alfredo flaunts its buttery, creamy decadence and classic carbonara sticks to minimalist perfection with cured pork, cheese, eggs and pepper, chicken carbonara is the overachiever of the group. It’s hearty enough to be a full meal, thanks to juicy chicken, but it is still indulgent with its rich, cheesy sauce and smoky bacon. This dish is a little bit fancy, a little bit practical and a whole lot of delicious.
Carbonara is one of my signature dishes, but it has taken a little practice. After several failed attempts when learning how to make chicken carbonara—involving scrambled eggs (and some very spicy language)—I discovered the keys to success: patience and timing. Whether you’re a die-hard traditionalist or just want a comforting plate of pasta, this dish is here to win you over. So grab your apron, some pantry staples and a pinch of curiosity—let’s make some pasta dreams come true.
My favorite guacamole recipes are often the simplest. You don’t need more than six or seven ingredients to make an incredible dip.
Everyone has different preferences when it comes to guac. Even in Mexico, there is no single way to make guacamole.
But there is one ingredient I see in guacamoles that I tend to steer clear of when I’m making my own. It’s a common addition, one I see more often from homemade guacamoles than at restaurants.
I never include tomatoes. If you like them in your guacamole, then you should add them. And I’ll still eat it because I go for any guacamole I can get my hands on. But if you come to my house, expect it without tomatoes.
If you want to get your tomato fix, there will also be salsa and pico de gallo waiting. But tomatoes always feel a little redundant in guacamole because the citrus from your chosen fruit—whether that be limes, lemons, or oranges—adds enough acidity already.
Plus, they also contain a lot of water which can pool in the guacamole when stored. An added component I don’t really want—and they can cause any leftovers to brown quicker and separate, creating p in the container.
If you plan to finish the guacamole the same day you make it, tomatoes are a fine ingredient to add. But I tend to skip it entirely. The texture of the tomatoes, which turns quite mushy when mashed, gets lost in the avocados.
Summer babies, it’s your time to celebrate! Blow out the candles on these birthday cake recipes that are sweet, fruit-filled and vibrant.
My mom’s favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
“Recipes for everything from spritz cookies to bûche de Noël . . . shatters the assumption that if you can’t eat wheat, you can’t eat well during the holidays.” —San Jose Mercury News
The holidays are a time to celebrate and indulge in baked goods warm from the oven. Unfortunately for the gluten-sensitive, seasonal pleasures such as sugar cookies and mincemeat tarts have been off-limits. Not anymore!
Jeanne Sauvage, author of the popular blog Art of Gluten-Free Baking, has perfected 60 gluten-free recipes with all the flavors of their wheat-filled counterparts. Also included are tips on how wheat-free ingredients work and Jeanne’s own gluten-free flour mix. With favorites like apple pie, plum pudding, rugelach, bûche de Noël—even a gingerbread house—everyone can pull up a chair to the holiday table with comfort and joy.
“Her cookies and cakes and other treats (and I have reached for many a second helping at various Seattle events over the years) are reliably the best on the table even when they’re up against traditional gluten-full baked goods.” —Seattle Times
Good Food, Good Meat, Good God, Let's Eat! 