This peach crisp yogurt bowl is a simple and delicious breakfast, perfect for busy mornings! Sweet peaches are the perfect pairing for creamy Greek yogurt.

Add the yogurt to the bottom of a medium-sized bowl.

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).

Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.

Drizzle each squash half with olive oil, salt, and pepper.

Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.

While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.

Add Garlic and Sausage, until sausage is browned on all sides.

Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.

Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.

Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.

These fast hoagies from F&W's Kay Chun are based on Korean bulgogi&mdash;grilled marinated beef. Chun tosses steak, peppers and onions in a tasty mix of soy sauce, garlic and ginger before grilling. Slideshow:  Steak Sandwiches 

Light a grill and oil the grate. In a large bowl, whisk the 1/4 cup of oil with the soy sauce, garlic and ginger. Add the peppers, scallions and meat and toss to coat. Grill over moderately high heat, turning, 1 to 2 minutes for the meat, 3 minutes for the scallions and about 8 minutes for the peppers. Assemble the sandwiches on buns with mayonnaise and pickles.


Tender, juicy pan-seared T-Bone steaks are seasoned with savory steak seasoning, seared to perfection, then basted with a garlic herb butter! The flavor is out of this world delicious, and the steaks pair wonderfully your favorite steakhouse sides!

Preheat your oven to &#39;oven finish&#39; your T-bone if you have a thick-cut steak (1 1/2 inches in thickness or more). Heat the oven to 400°F (205°C) and make sure to use an oven-safe skillet.

Heat your medium to large cast iron skillet or heavy-bottomed frying pan with the olive oil over medium-high heat. As soon as it starts to smoke, it is ready to have the steaks added.

While your skillet is heating, season both sides of your steak generously using the homemade steak seasoning (1/2 to 1 Tbsp portion of seasoning). Pat the seasoning into place, and do not rub it into the steak as the seasoning can accumulate rather than being spread evenly. *Don&#39;t forget to season any fatty strips and the sides of your T-bone steak!

Place your seasoned T-bone steak, garlic, and herbs in the hot skillet and allow the steak to cook, without moving it, for 4 minutes or until browned and caramelization has begun.

Turn your steak over and cook on the second side for 4 minutes, then add your tablespoon pat of butter. Allow the butter to melt, then tip your pan toward you and spoon (or &#39;arroser&#39;) the butter over the steaks to add moisture and flavor back into your cooked steak.

The steaks are done when both sides are browned and have an internal temperature of 135°F (57°C). Thick-cut T-Bone Steak: Alternatively, place your seared T-bone into the oven to finish. Cook in the oven until the steak reaches 125°F (52°C) for medium-rare or 130°F (54°C) degrees for medium.

I usually use tongs to sear the ribbon of fat on the steak edges before removing from the heat. Transfer your steaks to a plate or platter, then drizzle the pan juices along with the herbs and garlic to set on your steaks while they rest.

Use a square of aluminum foil to loosely &#39;tent&#39; over your steaks while resting, then allow the steaks to rest for 10 minutes before serving.

For an easy summer dinner, chicken thighs and drumsticks are crisped up on the same sheet pan as the crusty bread, lacinato kale, and cherry tomatoes in the panzanella that's served alongside.

Preheat oven to 425 degrees, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.

Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.

If you're looking for a new hearty chicken recipe to put on a winter menu, search no more: This quick dish of sauteed boneless chicken and creamed corn is a comfort food dinner at its tastiest.

Season chicken with salt and pepper. Heat a large skillet over medium-high; melt 2 tablespoons butter. Add chicken; cook, flipping once, until golden brown, 5 to 7 minutes. Stir in vinegar, scraping up browned bits from bottom of pan; cook 30 seconds. Add broth; simmer, turning chicken frequently, until cooked through and coated with sauce, 3 to 4 minutes. Transfer to a bowl.

Wipe skillet clean; heat over medium. Melt remaining 2 tablespoons butter. Stir in chopped scallions; cook just until fragrant, about 1 minute. Add corn; cook just to heat through, about 1 minute. Add cream cheese and milk. Cook, stirring, until cheese melts and simmers, 2 to 3 minutes. Season with salt and pepper. Top chicken and corn with sliced scallions; serve, with arugula salad.

Spicy crispy cauliflower + melty burrata...the perfect balance of flavor and texture!

1. Preheat oven to 425° F. 2. On a baking sheet, combine the cauliflower, 1/3 cup olive oil, paprika, chili powder, cumin, garlic powder, onion powder, cayenne, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Toss the cauliflower and add the lemon wedges. Roast another 15 minutes, until charred.3. Meanwhile, make the herb salad. In a bowl, combine the herbs, nuts/seeds, garlic, vinegar, 2 tablespoons olive oil, and a pinch each of chili flakes and salt. 4. To serve, arrange the cauliflower on a serving plate. Break the burrata over the cauliflower. Sprinkle the herb salad over everything, then drizzle the burrata with olive oil. Eat warm and enjoy!!

Adapted from Michael Chiarello's The Tra Vigne Cookbook

Bring a large pot of water to a boil and add a big pinch of salt. Meanwhile, using a mandoline or Benriner turning slicer, cut the squash into long thin strips. Alternatively, cut the squash with a knife as thinly as you are able. Place the sliced squash in a colander in your sink. Cook the pasta until al dente, reserving ½ cup of the pasta cooking liquid .

Place the oil, garlic and red pepper flakes in a small skillet and turn heat to high. When the oil and garlic begin to sizzle, turn off the heat. (If you have an electric burner, remove pan from the heat source if the garlic begins to brown.)

Drain the pasta over the colander containing the squash, then transfer pasta and squash to a large bowl. Add the garlic-red pepper oil to the bowl. (Note: I add all of the oil at once, because I like the pasta to be nicely coated, but if you are wary of oil, add about half of the oil to start, then add more as needed.) Add the zest and the herbs. Add the Parmigiano. Toss. Taste. Season with kosher salt (if necessary — I add a lot of salt to the pasta water so I usually don&#8217;t have to add any extra salt) and pepper to taste. If necessary, add some of the reserved cooking water, more olive oil, if necessary, or salt and pepper to taste.

Preheat the oil and butter in a large nonstick skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for 10 minutes.

Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.

Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve immediately.

Korean Beef Bowls are bursting with flavor, budget friendly and on your table in less than 30 minutes!  They are made with lean ground beef, smothered in an irresistible sweet, savory, spicy Korean BBQ sauce, with stir fried veggies and steamed rice. They are a meal-in-one and one of the easiest dinners you will ever make! 

Whisk together Korean Sauce in a medium bowl. Set aside.

Brown beef and onion in a large skillet over medium-high heat. Add garlic and ginger and sauté an additional 30 seconds. Drain off any excess fat.

Add Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. Taste and add chili paste for spicier, brown sugar for sweeter. Remove from skillet but do not wipe out.

Add one teaspoon oil and heat over medium-high heat. Add zucchini, carrots and red bell peppers (or other desired vegetables) and stir fry 2-3 minutes or to your desired crisp-tenderness.

Layer 4 bowls with rice/quinoa and top with Korean beef and vegetables.

This fresh, light slaw is great with fish tacos.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.


Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.


Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.


Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.


This may just become your new favorite way to cook sausage and peppers. 

Preheat the oven to 425˚. Spread the&nbsp;peppers and onions on a baking sheet.&nbsp;Drizzle with the olive oil, sprinkle with&nbsp;the sage, salt and some pepper and toss,&nbsp;breaking up the onions a bit as you do.

Put the sausages in and around the&nbsp;vegetables on the baking sheet.

Bake until the sausages are cooked&nbsp;through and the vegetables are tender,&nbsp;30 to 35 minutes.

Slice the sausages and serve on rolls&nbsp;with the roasted vegetables.

This fresh corn salsa recipe is the perfect summer appetizer! It's made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder (avocado is optional). Recipe yields about 4 cups salsa.

In a medium serving bowl, combine all of the ingredients. Stir to combine.

Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.

For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

A sweet and tangy side dish that makes a great side dish, garnish, or party treat. The sugar helps a lot to bring out the flavor in the peaches while refrigerating.

Mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. Sprinkle salsa with sugar; toss to coat. Refrigerate for 30 minutes before serving.


This plum torte is the most requested recipe from The New York Times. And with good reason. An easy yet elegant way to indulge in summer that's made with a handful of everyday pantry ingredients.

Preheat the oven to 350°F (176°C). Butter a 9-inch springform pan.

In a large bowl, combine the flour, baking powder, and salt.

In a large bowl with a stand mixer or handheld mixer, beat the butter and 1 cup sugar until light in color, 3 to 5 minutes.

Add the dry ingredients and then the eggs, 1 at a time, mixing just until combined.

Spoon the batter into the pan. Cover the top of the batter with the plum halves or wedges, skin side up.

Sprinkle with the remaining tablespoon of sugar and the lemon juice, adjusting the amount to the tartness of the fruit. Sprinkle with the cinnamon.

Bake the plum torte until the cake is golden and the plums are bubbly, 50 to 60 minutes. Cool on a rack, then unmold.

In traditional basil pesto, you&#8217;ll usually see pine nuts used. Instead of pine nuts, we love using almonds with the kale. If you don&#8217;t have almonds on hand, walnuts, pecans or even peanuts would be great.

Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese

In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.

Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.

Spread the cauliflower on a greased, foil-lined baking sheet.

Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.

Original, fussier recipe can be found here.
Homemade ricotta is easy and delicious.
Updates to the original recipe include skipping the salting and, in place of frying, roasting the eggplant for 10 minutes on one side, 8 minutes on the other, brushed with olive oil, seasoned with salt and pepper. I've also simplified the filling by omitting the thyme and lemon juice—I just use lemon zest, salt, and breadcrumbs.
The recipe is easily doubled: Use two sheet pans to roast the eggplant, rotating as necessary to ensure even cooking. Double the filling. Use a 9 x 13-inch baking vessel or two 9-inch vessels. Definitely double the recipe if making for more than 2 people ... I can nearly eat a single recipe on my own.
Regarding the breadcrumbs: I think they are only really necessary if your ricotta is particularly wet. I rarely use them anymore.

Preheat the oven to 425ºF. Line a sheetpan with parchment paper, a Silpat, or rub lightly with olive oil.Trim the stem end of each eggplant. Stand the eggplant vertically, and make 1/4-inch thick cuts down to create long slices. Arrange on sheetpan. Pour about 3 tablespoons of oil into a small dish for convenience. Brush each eggplant slice with olive oil. Season with salt and pepper. Roast for 10 minutes. Flip. Brush other side with oil and season with salt and pepper. Roast for 5 to 8 minutes more or until beginning to turn golden. Remove pan from the oven and set aside.

Meanwhile, make the filling. In a bowl, stir together the breadcrumbs, ricotta, lemon zest, and salt. Taste. Adjust with a pinch more salt if necessary.

Preheat the oven to 425ºF. Ladle tomato sauce (about 3/4 cup) into a 9-inch round baking dish or similar-sized vessel till bottom of dish is covered in a thin layer. Place a spoonful (about 2 teaspoons) of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Drizzle or brush the cream over the rolls to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the parmesan before serving.

Butternut sauce is an innovative alternative to traditional tomato sauce for pasta-based recipes. This sauce is smooth and rich with complex flavors from the squash, onion, garlic, tomatoes and wine. The half-and-half makes it extra creamy.

Heat the oil in a skillet over medium-high. Add the onion, and cook, stirring often, until just beginning to soften, about 3 minutes. Add the garlic; cook, stirring occasionally, 2 minutes.


Stir together the onion mixture, squash, tomatoes, stock, wine, rosemary, salt, black pepper, red pepper and basil sprig in a 5- to 6-quart slow cooker. Cover and cook on LOW until the squash is tender, 4 to 5 hours.


Add the half-and-half to the slow cooker, stirring to combine. Using an immersion blender (or food processor in batches), process the squash mixture until smooth. Add the tortellini to the slow cooker; cover and cook until the tortellini is tender, about 25 minutes. Sprinkle the servings evenly with the shaved Parmesan, and garnish with the torn basil.


Adapted from Twelve Recipes by Cal Peternell
Notes:

Any greens—beet, turnip, kale, chard, mustard, etc.—can be used here. I've even made these with a mix of the green tops from my CSA carrots and onions.  
I like to give my greens a quick pulse in the food processor. The greens need to be chopped finely at some point, and I find it easier to do it before they are sautéed. You could chop them finely by hand, too.
If you have garlic scapes, you can purée them in the food processor after you pulse the greens. Use a few tablespoons of the scape purée in place of the garlic. Store the purée in an airtight vessel in the fridge. 
Basil or parsley can be substituted for the cilantro


If you haven’t made your bread crumbs yet, purée some stale bread in a food processor first. Transfer to a storage vessel. Set aside. No need to wash the processor.

Tear the greens into rough pieces; then pulse them in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.

If you are using garlic scapes, purée them in the food processor, transfer to a storage vessel and set aside. 

If you are using Swiss chard, remove the leaves from the stems, and finely chop the stems. 

Heat a large skillet over medium heat and add the oil, onion, Swiss chard stems, if using, and salt. Cook, stirring occasionally, until soft and lightly browned, 7 to 10 minutes. Add the cumin seeds, and cook while stirring for 1 minute. Add the garlic or garlic scape purée, and cilantro. Cook for 1 minute more.

Add the greens to the pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.

Let cool for five minutes, then add the bread crumbs and feta. Mix well, then taste for seasoning. Add more salt and pepper to taste—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn&#8217;t hold together, add another egg. I usually find one egg to be enough.

The key, I think, before frying, is to really make sure you squeeze the portions into tight balls. 

Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. 

Transfer to a serving platter. Let cool, then taste one. Sprinkle with sea salt if you wish and serve with lemon on the side. These are delicious warm, at room temperature or cold straight from the fridge.

This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me - it absolutely is and makes a huge difference. Those who took the extra step did not regret it and I'm sure you won't either!

Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Let the liquid pull out for 45 minutes to 1 hour.

When your eggplant slices have finished draining liquid, brush off the excess salt with a damp paper towel, as you don&#039;t want it to be too salty!

In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or large baking sheet and repeat until all eggplant slices have been coated.

Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat until you&#039;ve pan-fried them all.

In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. The idea isn't to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place in the oven :)

Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown - you don't have to, but if you do, watch it carefully!

Serve hot and top with chopped basil, if using.

This is one of our all-time favorite recipes, and for good reason: It&rsquo;s a modern take on the comforting classic, chicken and dumplings. Browning the chicken first gives the dish its flavor and eliminates the need for chicken broth. Here&rsquo;s how it works: You&rsquo;ll season the chicken and brown it in batches, then transfer it to a plate. Then, you&rsquo;ll add your veggies to the pot with the chicken drippings, which will give them all sorts of delicious flavor. And let&rsquo;s not forget the dumplings. &ldquo;How to make dumplings&rdquo; is half of the reason you ended up here in the first place, so we definitely don't want to skip over it. Making the dumplings is easy, you just whisk together some dry ingredients (flour, baking soda, baking powder, salt), add butter and buttermilk, and dollop the dough on top of your chicken stew mixture. It takes just six pantry ingredients (plus a pinch of salt and pepper) to create fluffy, delicious dumplings that make the soup simply irresistible. Read on for the full instructions for how to make chicken and dumplings so good, your family may think a professional chef whipped the dish up.

Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with &frac12; teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.


Add the celery, carrots, onions, thyme, and garlic to the chicken drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).


Whisk together &frac12; cup of the flour, 2 cups of the cooking liquid, and &frac14; teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.


Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and &frac14; teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve the chicken and dumplings sprinkled with parsley.RELATED: How to Make Delicious Dumplings in Minutes


Try serving this easy, hearty kale soup recipe as the main course of a light meal.

In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.

In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

I love Caprese Salad so much it actually hurts! This version is made with thick slices of mozzarella cheese and whole slice tomatoes.

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.

When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

Chef Hillary Sterling's epic chicken at Vic's in New York gets its juiciness and deep flavor from brining, air drying, and marinating. The process is simple but does require some planning­&mdash;start at least a day ahead. She serves the bird on a mix of charred broccoli, onions, and fingerling potatoes, fiery from the chiles and fresh from the basil, with a bright kick of red wine vinegar. Six heads of garlic mellow and sweeten after roasting, adding a caramelized flavor to the dressing and the marinade.

Bring 4 quarts water to a simmer in a large stockpot over medium-high. Remove from heat; whisk in 1 1/2 cups salt and sugar until dissolved. Let cool completely, about 1 hour. Add chicken; cover and refrigerate at least 30 minutes or up to 8 hours or overnight. Remove chicken from brine; discard brine. Place chicken, skin side up, on a wire rack set inside a baking sheet; pat chicken dry. Refrigerate chicken, uncovered, 8 hours or overnight.


Preheat oven to 375&deg;F. Trim 1/2 inch from top of each head of garlic to expose cloves. Place garlic on a large sheet of aluminum foil. Drizzle 1/2 teaspoon olive oil over each head; wrap tightly with foil. Place on a baking sheet; transfer to preheated oven, and roast until cloves are tender and light golden, about 45 minutes.


Squeeze cloves from 5 garlic heads into a food processor; discard skins. Reserve remaining roasted garlic head for chile-basil vinaigrette. Pulse garlic until finely chopped. With processor running, gradually drizzle in 1/3 cup olive oil, processing until smooth, about 1 minute. Add mustard and leaves from 2 thyme sprigs; pulse to combine. Rub garlic mixture all over chicken halves; refrigerate, skin side up, uncovered, at least 1 hour or up to 8 hours or overnight.


About 1 hour before serving, preheat oven to 400&deg;F with racks in the upper and lower third positions. Place a large rimmed baking sheet on top rack while oven preheats. Toss together potatoes, onions, rosemary, 2 tablespoons oil, 2 teaspoons salt, and remaining 3 thyme sprigs in a large bowl.


Remove chicken from refrigerator; wipe off excess marinade. Heat 2 tablespoons oil in a large, heavy skillet over medium. Add chicken, skin side down; cook until deeply browned on bottom, 6 to 10 minutes. Flip chicken, and transfer skillet to lower rack in preheated oven. Roast until a thermometer inserted in thickest portion of meat registers 155&deg;F, 30 to 40 minutes.


While chicken roasts, add potato mixture to preheated baking sheet, spreading in an even layer. Return to top oven rack; roast 20 minutes. Meanwhile, toss broccoli planks with crushed red pepper, remaining 2 tablespoons oil, and remaining 1 teaspoon salt. Remove pan with potatoes from oven; arrange broccoli on top of potato mixture, and return to oven. Roast until broccoli is crisp-tender and potatoes can be easily pierced with a fork, 10 to 15 minutes.


Remove chicken from oven; increase oven temperature to high broil. Broil broccoli mixture, watching carefully, until well charred, 3 to 5 minutes.


Transfer broccoli mixture to a large platter; drizzle with lemon juice. Place chicken on top of vegetables, and smother with chile-basil vinaigrette. Sprinkle with basil; serve with additional vinaigrette.


These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They're buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.

Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

An easy recipe for a juicy, succulent, very flavorful oven-baked boneless pork roast. Rub it with spices, then roast in the oven until done. It&#39;s easy, tasty, and affordable!

Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.

In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, sage, and thyme. 

Pat the meat dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.

Heat the oven to 425 degrees F. Allow the roast to sit at room temperature while the oven is warming, about 30 minutes. 

Insert a meat thermometer probe into the middle of the roast and place the pork in the hot oven. Roast it for 15 minutes, then lower the heat to 375 degrees F and continue roasting until the meat thermometer reads 145 degrees F. In my oven it takes 75 minutes (about 25 minutes per pound). 

Remove the roast from the oven. Loosely tent it with foil, and allow it to rest for 20 minutes.

Carefully remove the butcher twine from the roast, slice and serve.&nbsp;

At Tzuco, in Chicago, the French onion soup arrives to the table piping hot, topped with a bubbling layer of Gruy&egrave;re cheese. Hiding under the blanket of cheese, a thick slice of baguette soaks up a soup suffused with flavor from a mountain of jammy onions, balsamic vinegar, and bay leaves. French onion soups can lean quite beefy, but chef Carlos Gayt&aacute;n uses a gentle base of chicken broth that allows the allium flavors to truly shine. Poblano chiles add a mild, vegetal heat and slight charred flavor. To ensure even caramelization, keep the onions in an even layer while they cook.

Melt butter in a large Dutch oven over medium until sizzling. Add onions, bay leaves, thyme sprigs, salt, and pepper; stir to coat onions in butter mixture. Cover and cook, stirring occasionally, until onions are translucent and have cooked down to about half of their original volume, 20 to 25 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated and onions begin to stick to bottom of Dutch oven, 35 to 40 minutes. Cook, stirring often with a wooden spoon to scrape up any browned bits and adding splashes of water to deglaze the bottom of the pan, until onions are jammy and deeply browned, about 40 minutes.


While onions cook, roast poblano chiles, 1 at a time, over a medium gas flame, turning with tongs occasionally, until blackened all over, 10 to 12 minutes. Place charred chiles in a small bowl, and cover with plastic wrap. Let steam 10 minutes. Rub charred skin off chiles; discard skin. Cut chiles in half; remove and discard seeds. Slice chile halves into thin strips; set aside.


Preheat oven to 400&deg;F. Stir balsamic vinegar into onion mixture. Reduce heat to medium-low, and cook, stirring often, until onions have absorbed vinegar and look dry, about 5 minutes. While onions cook, remove and discard bay leaves and thymes prigs. Dust onion mixture with flour, and cook, stirring often, 10 minutes, adding about 2 tablespoons water at a time as needed to scrape up any browned bits. Stir in chicken broth, and bring to a vigorous simmer over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, to allow flavors to meld, about 10 minutes. Turn off heat; stir in roasted poblano strips. Season with salt to taste.


Divide soup evenly among 6 ovenproof bowls, and place on a large rimmed baking sheet. Top each bowl with 2 baguette slices and 1/3 cup cheese. Bake in preheated oven until cheese is melted, about 8 minutes. Garnish with microgreens or cilantro, if desired.


This is my mother's recipe.  Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.


Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.


Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.


Adapted from the barley risotto with marinated feta in Yotam Ottolenghi's Jerusalem.

Heat the 4 tablespoons of the olive oil in a large sauté pan or pot over medium-high heat. When it shimmers, add the onions and garlic, reduce the heat to medium, season with a pinch of salt, and cook for 5 minutes or until soft.

Add the farro, the thyme, smoked paprika, and chile flakes, and cook for one minute or until the grains are coated in the spices. Add the bay leaf, lemon peel, crushed or fresh tomatoes, and 4 cups of water. Season with a pinch of salt. Stir to combine. Bring the mixture to a boil, then reduce the heat so the mixture is gently simmering, and cook for 45 minutes, stirring every so often to ensure the farro isn&#8217;t sticking to the bottom of the pan. When ready, the farro should be tender and most of the liquid should be absorbed. Taste. If your crushed tomatoes contain salt, you might not have to add much here. I consistently add about a teaspoon of kosher salt, but I like salt, so adjust to taste. (Note: you may need to add water to thin it out at the end — each time I&#8217;ve made this, I&#8217;ve thinned it out with an additional cup of water, added incrementally.)

When the farro is cooked, remove the thyme sprigs, bay leaf, and lemon peel, and discard. Stir in half of the greens until they wilt. Add water if the mixture gets too thick. Add the remaining greens and stir until they wilt. Gently fold in the cubes of feta. Season with fresh cracked pepper. Taste and adjust as needed

This vegetarian stuffed acorn squash recipe is beautiful and delicious! The cheesy quinoa filling develops an irresistible crispy top in the oven. Make it for your holiday dinner or serve it on a relaxed weeknight at home. Recipe yields 4 stuffed squash halves.

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

To prepare the squash, use a sharp chef&#8217;s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.

Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with 1/4 teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.

Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.

In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.

Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.

If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.

Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.

Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.

There are many delicious ways to cook collard greens, but this is best-known way to do it in the South.

Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp. 


Add onion to stockpot, and sauté 8 minutes. Add garlic and ham, and sauté 1 minute. Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Cook 2 hours or until desired degree of tenderness.


An incredibly flavorful, crispy, and absolutely delicious snack!

Line 3 baking sheets with parchment paper and set aside.

In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.

In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.

Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.

Place the squash in a single layer on the previously prepared baking sheet.

Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.

Remove from oven; gently flip over all the slices, lightly spray with cooking oil and bake for 8 more minutes, or until chips are golden brown.

Remove from oven; transfer to a serving plate and serve with a dollop of Non-Fat Plain Yogurt.

In this vegetarian riff on a popular Indian dish, we swap in cauliflower and chickpeas for the chicken in tikka masala. The cauliflower's nooks and crannies are particularly good at soaking up all the intense flavors of the sauce. Serve over rice for an easy healthy dinner that's ready in just 20 minutes.

Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.


Oven baked and absolutely delicious! Fresh spicy jalapeno peppers are stuffed with a rich cheese filling and finished with crispy seasoned panko and flavorful bacon. After one taste I think you&#039;ll agree that this is the best way to make them!

Wearing food grade gloves remove seeds and ribs from jalapeños. You can do this by hand (fastest method) - just using your thumb to scrape it out. Or you can do this with a pairing knife (just be careful not to cut through peppers bottom side).

Transfer peppers cut side up to an 18 by 13-inch baking sheet.

In a medium mixing bowl add cream cheese, Monterey Jack cheese, 2/3 of the bacon (4 slices), 2 1/2 Tbsp green onions, cilantro, garlic, and season with salt and pepper to taste. Stir with a spoon until well combined.

Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping.

In a small mixing bowl using a fork stir together panko, chili powder, salt to taste and olive oil until mixture is evenly coated.

Bake in preheated oven until peppers are tender and cheese is melted, about 14 - 18 minutes.

Garnish with remaining 2 slices of finely chopped bacon, and 1 Tbsp green onions. Serve warm.

This easy bruschetta recipe is a go-to summer appetizer that will leave everyone satisfied and coming back for more. Perfect for summer parties, weeknight dinners, or even weekend brunch! 

For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don&#x27;t brown it), about 1 minute.

Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.

Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired.

To toast bread*: position oven rack a few inches below broil and preheat broiler. Align bread slices on an 18 by 13-inch baking sheet. Broil first side until golden brown, about 1 minute (don&#x27;t walk away and keep and eye on them they&#x27;ll brown quickly), then flip slices to opposite side and broil opposite side until golden brown.

30 minutes, gluten free, keto friendly, super easy, and full of flavor — yup, this Broiled Parmesan Pork Chops &amp; Broccoli sheet pan dinner recipe has it all!

Line a rimmed baking sheet with foil, then spray with cooking spray. Wash broccoli, pat dry with a paper towel, and chop, placing pieces in a large bowl. Preheat the broiler to high.

Drizzle half of the olive oil mixture over the broccoli, and toss to coat. Arrange broccoli in a single layer on the prepared baking sheet, leaving room for the chops.

Place the pork chops in the bowl you just used for the broccoli. Drizzle with the other half of the olive oil mixture, and toss to coat. Add chops to the baking sheet.

Flip the pork chops and stir the broccoli. Sprinkle shredded Parmesan over everything.

Broil on high for another 5-6 minutes, or until chops are cooked through to 145 degrees.

You can control the heat and sweetness in this cherry pepper relish. It&#x27;s great for sandwiches, eggs, and as a topping for nachos.

Prepare cherry peppers by removing stems and seeds and rinsing clean. Reserve some of the seeds to add later.

Put cherry peppers, onion, garlic, and desired amount of seeds into a food processor. We used the seeds from 4 peppers. The more seeds you add, the hotter the relish will be. Add seeds to taste. Pulp mixture until finely chopped.

Transfer cherry pepper mixture to a large skillet with a tablespoon of olive oil. Set heat to medium. Stir in vinegar and sugar.

Cover and cook for 30 minutes. Check to make sure it isn&#x27;t drying out. If so, add water. Cook uncovered for an additional 30 minutes. The liquid should be mostly cooked away by the end of the hour.

Nescopeck Collective

DETAILS

RECIPES

Peach Crisp Yogurt Bowl

Sausage and Apple Stuffed Acorn Squash Recipe by Tasty

Bulgogi-Style Pepper Steak Sandwiches

Pan Seared T-Bone Steak

Roasted Chicken with Kale and Tomato Panzanella

Vinegar-Glazed Chicken with Creamed Corn

Crispy Roasted Blackened Cauliflower with Burrata and Herbs

Summer Squash Spaghetti

Potato Hash with Bell Peppers and Onions

Korean Beef Bowls with Veggies

Grilled Corn and Red Cabbage Slaw

Sheet Pan Sausage and Pepper Hoagies

Fresh Corn Salsa

Peach Salsa with Cilantro and Lime

Plum Torte

Kale and Almond Pesto Pasta Recipe

Parmesan Roasted Cauliflower Recipe by Tasty

Simple Roasted Eggplant Involtini

Slow-Cooker Creamy Butternut Sauce & Tortellini

Fried Green Meatless Balls

Eggplant Parmesan

The Only Classic Chicken and Dumplings Recipe You Need

Sausage and Kale Soup

Caprese Salad

Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes

My Favorite Blueberry Scones

Easy Boneless Pork Roast

French Onion Soup with Roasted Poblano

Authentic German Potato Salad

Farro Risotto with Kale and Feta

Vegetarian Stuffed Acorn Squash

Southern-Style Collard Greens

Garlic Parmesan Yellow Squash Chips

Cauliflower Tikka Masala with Chickpeas

Jalapeno Poppers

Bruschetta

Broiled Parmesan Pork Chops & Broccoli

Cherry Pepper Relish

Roasted Corn and Tomato Salad

Apricot Kuchen with Labneh Whipped Cream

Creamy Chicken Orzo

Sheet-Pan Poblano-&-Corn Chicken Fajitas

Italian Zucchini Fritters

Baked Rigatoni with Roasted Summer Vegetables

Chicken & Kale Soup

Gremolata Recipe

Super-Easy Greek Chicken Souvlaki

Rosemary Roasted Potatoes

Stuffed Hot Cherry Pepper Poppers

Cheesy Corn Fritters

Best Vegetarian Kale Soup

Stovetop Butter Chicken

Butternut Squash & Cider Soup

Rosemary Roasted Potatoes

Mom's Zucchini Bread

Deconstructed Stuffed Cabbage

Crackle-Topped Rhubarb Coffee Cake

Baked Chicken Thighs

Rhubarb-Strawberry Galette

Haluski (Fried Cabbage and Noodles)

Roasted Red Pepper, Basil &amp; Provolone Sandwiches

5-Step Sheet Pan Sausage and Veggies

Baked Chicken Leg Quarters (Crispy, Juicy, & Easy!)

Creamy Tagliatelle and Kale

Vegetarian Stuffed Peppers

Loubieh bi zeit - Green Beans in Olive Oil

Eggplant Gyros

Easy Chicken Legs with Creamy Mushroom Sauce

Grilled Corn and Gorgonzola Steak Salad

Roasted Red Pepper Sauce

Peach Crisp

Roasted Red Pepper, Basil & Provolone Sandwiches