The most popular small pasta in Italian recipes: orzo.

What is orzo?

Orzo is a very small type of pasta shaped like sunflower seeds. Because it’s not a grain like rice, you might wonder, what is orzo made from? Like other pasta, it’s made with semolina flour and eggs. Rather than rolling out the dough and cutting it into floured strips like fettuccine or tagliatelle, orzo is made with a pasta extruder. This machine pushes dough through a die (metal plates created to cut specific shapes into pasta) and then a blade slices off the dough as it gets pressed through the plates.

In Italian, orzo literally translates to “barley.” If you’re ever in Italy, you might be more likely to see this pasta shape called risoni or puntalette.

Substitutions for Orzo

What can you use if the store is out of orzo? Because all pastina is made up of semolina flour, orzo is easy to replace with another pasta shape. The simplest choice would be another small pastalike ditalini, macaroni elbows, farfalle, stelline or even small shells. The ingredient closest to orzo would be Greek orzo, called kritharaki.

Though kritharaki looks exactly like Italian orzo, there are two small differences: The durum wheat Greeks use is slightly different from the type of flour Italians use and kritharaki comes in three sizes. Because it’s still a wheat product, it will cook up the same if you find kritharaki in a specialty Greek store and want to try it.

Small pearl couscous and long grain rice are your next best bets, though the cook times will be quite different. Follow the package instructions so your delicious dinner doesn’t turn into overcooked mush…or undercooked cardboard.

How to Cook Orzo

The standard method for cooking orzo is to boil it in salted water like any other pasta. Cook for nine to 11 minutes depending on how al dente or tender you prefer the orzo.

To prevent the pasta flavor from getting lost in a soup, toast the orzo in olive oil for a few minutes before adding broth. Toasting it will bring out a nutty flavorthis Greek tomato soup with orzo is a great example.

What is orzo used in?

There are so many orzo recipes out there, including salads, soups and skillets. You can also use orzo instead of rice in stuffed peppers or as a base for a citrusy salmon dinner or Greek chicken kabobs. Add orzo to soups for a rice-like texture minus the extra cook time (hello, quick weeknight dinners).

If you’re making a Greek orzo salad, try to find an authentic kritharaki to use instead of regular orzo. You could also opt for whole wheat orzo to make your recipes a smidge healthier.

Our Best Orzo Recipes

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Orzo-Stuffed PeppersPacked with orzo, Italian sausage and summer flavors, these stuffed peppers make a fun, fast-fixing meal. Get colorful with green, orange, red or yellow peppers. Use more or less pepper flakes to adjust the level of heat to your liking! Kelly Evans, Kalamazoo, MichiganGo to Recipe

Orzo Vegetable SaladHeading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. Terri Crandall, Gardnerville, Nevada

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Greek Tomato Soup with OrzoMy recipe for manestra, which means orzo in Greek, is effortless and very easy to make. You need only a few steps to transform simple ingredients into a creamy one-pot wonder. Kiki Vagianos, Melrose, Massachusetts

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Mediterranean Shrimp Salad in a JarThis Greek salad to go is packed with so much freshness, it instantly brightens up your day. Just layer it all in a jar and pack it upthen serve and enjoy. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Lemon Chicken with OrzoHere's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. Shannon Humphrey, Hampton, Virginia. If you like this, you must try Ina Gartens chicken in a pot with orzo recipe.

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Creamy Roasted Garlic & Spinach OrzoThis side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. Dawn Moore, Warren, Pennsylvania

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Farmers Market Orzo SaladOrzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. Heather Dezzutto, Raleigh, North Carolina

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Spinach-Orzo Salad with ChickpeasThe first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipewhich meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days. Glen White, Kissimmee, Florida

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Mediterranean Chicken Orzo SoupMy husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. Kristine Kosturos, Olympia, Washington.

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Pressure-Cooker Italian Shrimp 'n' PastaThis dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Pressure cooking gives it hands-off easeperfect for company. Karen Edwards, Sanford, Maine

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Summer Orzo SaladIm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! Shayna Marmar, Philadelphia, Pennsylvania

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Orzo-Tuna Salad with TomatoesStuffed tomatoes provide endless options when you add meat, cheese, rice, veggiesor in this case, orzo. Jenni Dise, Phoenix, Arizona

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Cheesy Chicken & Broccoli OrzoBroccoli and rice casserole tops my family's comfort food list, but when we need something fast, this is the stuff. Chicken and veggie orzo cooked on the stovetop speeds everything up. Mary Shivers, Ada, Oklahoma

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Lemon-Olive Chicken with OrzoThis quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. Nancy Brown, Dahinda, Illinois

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Italian Sausage OrzoThis light dish is perfect for any night of the week, and it looks as good as it tastes! If you have leftover sauteed mushrooms or other vegetables, toss them in as well. Lisa Speer, Palm Beach, Florida

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Dill Chicken SoupI could eat soup for every meal of the day, all year long. I particularly like dill and spinachthey add a brightness to this light and healthy soup. Robin Haas, Jamaica Plain, Massachusetts

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Mediterranean Pork and OrzoOn a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. Mary Relyea, Canastota, New York

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Grilled Jerk Shrimp Orzo SaladThe heat, seasonings and appearance of this colorful main-dish salad are perfect for summeror any time of year that you want to summon memories of sunshine. Eileen Budnyk, Palm Beach Gardens, Florida

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Chicken and Orzo SkilletHeres a perfect one-skillet supper thats colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. Kellie Mulleavy, Lambertville, Michigan

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Italian Chicken SoupThis satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Lemon Parmesan OrzoA splash of lemon and a shower of chopped parsley make this orzo one of my family's most requested springtime sides. It's fantastic with chicken, pork and fish, or you can eat it on its own as a light lunch. Leslie Palmer, Swampscott, Massachusetts

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Shrimp Orzo with FetaTender, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp. Sarah Hummel, Moon Township, Pennsylvania

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Summertime Orzo & ChickenThis easy-as-can-be main dish is likely to become a summer staple at your house. Its that good! If you prefer, grill the chicken breasts instead of cooking in a skillet. Fran MacMillan, West Melbourne, Florida

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Greek-Style Stuffed Acorn SquashWith a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. Teri Rasey, Cadillac, Michigan

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Italian Sausage and Zucchini SoupEveryone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. Nancy Murphy, Mount Dora, Florida. Next, try these quick farfalle recipes.

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Whole Wheat Orzo SaladIn less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggiesand its good for a crowd. Mya Zeronis, Pittsburgh, Pennsylvania

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Mediterranean Orzo Chicken SaladOn hot days, I pull out this recipe for a cool supper. The lemon dressing is so refreshing. If you have it, use grilled chicken. Susan Kieboam, Streetsboro, Ohio

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Roasted Veggie OrzoMy sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy. Jackie Termont, Richmond, Virginia

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Barbara's Italian Wedding SoupIn a little Italian restaurant in Santa Cruz, my husband and I had an amazing soup with orzo. I tweaked it at home to make it healthier but kept the warm, comforting flavor. Barbara Spitzer, Lodi, California

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Mediterranean Shrimp Orzo SaladLoaded with veggies and shrimp, this crowd pleaser is a tasty change from standard pasta salads. Ginger Johnson, Pottstown, Pennsylvania

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Garlic Shrimp & Orzo SaladI enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggieslike asparagus and green beansand serve with rolls or pita bread. Valonda Seward, Coarsegold, California

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Lemon Mushroom OrzoSometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans.Shelly Nelson, Akeley, Minnesota

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Grecian ChickenThe caper, tomato and olive flavors will whisk you away to the Greek isles. This easy skillet dish is perfect for hectic weeknights. Jan Marler, Murchison, Texas

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Orzo with Spinach and Pine NutsI have shared this salad many times with the teachers at my school. They enjoy it so much that they ask me to bring it in. It's best to put the tomatoes on the salad just before serving so they won't wilt from the heat and moisture. In my opinion, the dish would not be as delectable if you substitute another vinegar for the balsamic vinegar. Kate Whitehead, Lindenhurst, Illinois

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White Bean Soup with EscarolePantry staples make this healthy soup oh, so simple to prepare. When I can't find escarole, I use fresh spinach. Just add to the soup pot moments before serving. Gina Samokar, North Haven, Connecticut

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Grilled Vegetable Orzo SaladVegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. Danielle Miller, Westfield, Indiana

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The post What Is Orzo and How Do I Use It In Recipes? appeared first on Taste of Home.

These spiral-shaped doughnuts start with a choux pastry base, or pte choux. Here’s exactly how to make them for your next fancy brunch!

What is a French cruller?

French cruller doughnuts are made with pte choux as a base. The choux pastry is made by heating a base of butter, water, milk, sugar, salt and flour, which is then mixed with eggs to create a smooth and shiny mixture. Instead of molding the doughnuts by hand, you pipe the choux pastry into circles, chill them and then deep-fry them. This creates a golden, crispy exterior with a delicate, airy center. Eat them on their own or dunked in a simple vanilla glaze for an extra touch of sweetness.

How to Make French Crullers

Ingredients

• 1/2 cup butter, cubed
• 1/2 cup water
• 1/2 cup 2% milk
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• Oil for deep-fat frying

Glaze:

• 1-1/2 cups confectioners’ sugar
• 2 to 3 tablespoons 2% milk
• 1 teaspoon vanilla extract

Directions

Step 1: Make the choux pastry base

In a large saucepan, bring butter, water, milk and sugar to a rolling boil. Add flour and salt all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball.

Step 2: Mix in the eggs

Remove from heat; let stand five minutes. Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.

Step 3: Chill the choux pastry

Insert a large star tip in a pastry bag; fill with pastry dough. Refrigerate dough until chilled, at least one hour.

Step 4: Pipe the doughnuts

Cut parchment paper into eighteen 3-inch squares. Pipe a 3-inch circle on each parchment square.

Step 5: Fry the doughnuts

In an electric skillet or a deep fryer, heat oil to 375F. Carefully lower squares, pastry side down, a few at a time, into hot oil (leave parchment on the pastry in the oil). Cook for one minute. Carefully remove paper with metal tongs. Fry until golden brown two to three minutes on each side. Drain on paper towels.

Step 6: Glaze the doughnuts

In a small bowl, mix confectioners’ sugar, milk and vanilla until smooth. Dip tops of warm doughnuts into glaze.

How to Store French Crullers

French crullers are best served fresh to maintain the ideal texture, especially once they’re glazed. Leftover crullers can be stored in an airtight container at room temperature for two to three days.

Tips for Making French Crullers

What type of oil should you use to fry French crullers?

Frying French crullers in oil is key to creating the ideal texture. Choose an oil for frying with a high smoke point of at least 400 and a neutral taste, such as vegetable oil, avocado oil or canola oil. You don’t want to use an oil with a low smoke point, such as olive oil, coconut oil or flaxseed oil.

How can you make sure French crullers fry up fluffy?

To craft the perfect French cruller shape and texture, use a large enough piping tip to create a tall piped ring of choux pastry. Chilling the dough at least one hour will also help to create a reaction with the hot oil. The oil must be consistently hot enough at 375 so the doughnut doesn’t soak up too much oil and maintains its fluffy, tall shape.

What other types of glaze can you put on French crullers?

While a simple vanilla glaze will add a touch of sweetness to your homemade crullers, there are plenty of other possibilities. Consider making a chocolate glaze, maple glaze or even a fruit topping such as lemon or orange glaze.

How else can you make French crullers?

Frying French crullers will produce the best texture for your doughnuts, but they can also be baked. This will result in a different, firmer exterior texture. To bake crullers, pipe the choux pastry onto a baking sheet lined with parchment paper. Bake at 450 for five minutes and then reduce the oven temperature to 350 to bake for another 15 minutes. After 15 minutes, turn off the oven and let the doughnuts sit in the oven with the door cracked for five minutes.

The post Homemade French Cruller Doughnuts appeared first on Taste of Home.

The Bruvi coffee maker is convenient because I can schedule all of my brews in advance from my phone. This aesthetically pleasing appliance brews up to seven different beverages.

What is the Bruvi Coffee Maker?

The Bruvi coffee maker is a single-serve brewer that makes seven drinks: coffee, espresso, Americano, cold brew, iced coffee, infused coffee and tea. Bruvi scans each distinct B-Pod and auto-adjusts brew parameters. It actually brews good coffee, and its the smartest coffee maker Ive ever encountered.

I’ve used my Bruvi every day for the past few months. For an appliance to top my Nespresso Vertuo Plus, which I previously used daily for six yearsthat’s a big deal.

Bruvi Pods

Bruvis main focusthey only partner with roasters who make their coffee sustainably and ethically to create their B-Pods. Each B-Pod contains 40% more coffee than the average K-Cup, and the Bruvi coffee maker saturates each pod with 20 streams of water for even extraction.

I sampled five different B-Pods in the variety pack: a Colombian light roast, an Ethiopian light roast, a medium-dark roast from Colombia and Honduras, a medium roast from Guatemala and Colombia and a medium roast espresso from Colombia and Honduras. Each coffee serves a distinct flavor reminiscent of its roast and origin. B-Pod coffee roasters on the site include Mulholland Roasters, Wonderland Coffee Spellbinder D. C. A., Equator Coffee, Lamill Coffee and Joyride for cold brew.

Its hard to compare the Bruvi coffee maker to fresh, ground beans in my French press, but its pretty close. The same goes for the Espresso B-Pods to a true Espresso machine.

Smart Machine

Using the Bruvi coffee machine is so simple with a large touchscreen control panel. After filling the removable water tank, Bruvi scans the inputted B-Pod, and the screen reflects pod options, differentiating between coffee and espresso. Select from four sizes ranging from 6 to 12 ounces. For a stronger brew, select the stronger option. For a coffee pod, make it hot, iced or cold brew, and for an espresso pod, brew a single, double or triple. Brew options average around three minutes, with the cold brew function taking five minutes. This is impressive, considering most cold brew coffee makers take an entire day to steep.

Once your coffee is finished, the machine chimes and sends a notification to your phone. In the app, it records which coffees you brewed, and you can schedule your brews in advance. Pre-load a B-Pod and mug, then select preferences and schedule coffee to brew from your phone. The night before, I set up my Bruvi coffee maker and scheduled it to wake me up in the morning with a hot brew. I don’t like to get out of bed, but if I smell the coffee, I’m up and at ’em.

Options & Features

I often use the hotter option to brew hot water for French press coffee or tea. The “hotter” brew setting also increases the beverage temperature from 155 degrees to 165 degrees. The “low acid” function uses colder water when brewing.

Sustainability is an area of concern with single-serve coffee machines, but B-Pods can simply be tossed when usedunlike Nespresso where the pods must be mailed back. Bruvi creates B-Pods with a food-safe bio-enzyme, so pods degrade in a few years, and no microplastics are left behind. Test results prove a B-Pod breaks down 63% in 577 days, whereas an untreated pod breaks down just 2%.

Bruvi nailed the aesthetics of this coffee maker with a large sleek touchscreen, a white exterior, light wood accents and a minimalistic design. The machine itself looks smart and futuristic. The Bruvi coffee maker weighs 13.2 pounds and measures 12.6 x 10.2 x 11.5 inches. With the lid open, the machine is 17.2 inches tall.

After a B-Pod is used, its stored in a six-pod capacity bin. Once the bin is full, dump it in the trash. Note, the Bruvi coffee maker tends to make slight backsplash. This is a higher concern with espresso cups when the coffee has a longer distance to travel. The Bruvi’s drip tray can be adjusted to a taller height to minimize splashing when brewing in a smaller vessel. Or, remove the drip tray for mason jars and travel cups. Anything taller than 6.75 inches won’t fit under the Bruvi spout.

My main issue with the Bruvi is that you must press down very hard on the lid when inserting a pod. The first time I used the Bruvi, I thought I had broken the appliance. However, the plastic of the B-Pod just needed a good crunch. I also wish the Bruvi had a built-in milk frother. As a workaround, I use an Amazon frother. To accompany my morning brew, I employ East Fork Pottery mugs and Daysie syrups.

Pros

• Remote brewing with smart app capability
• Four size options ranging from six to 12 ounces
• Seven drink settings
• Easy to use with a large touchscreen control panel
• Makes better coffee than other single-serve coffee makers
• Aesthetic design with white exterior and bamboo accents
• Sustainable coffee pods

Cons

• Only compatible with B-Pods
• Lots of backsplash when brewing, which makes a mess on the counter
• Lacks a milk frother
• Must press the lid down hard when inserting pod

VIA MERCHANT

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We Tried It

Bruvi Coffee Maker

Bruvi makes the best pod coffee machine that's a smart app-compatible, touchscreen device that brews seven drinks: coffee, espresso, Americano, cold brew, iced coffee, infused coffee and tea.

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Why I Love It

The best thing about Bruviit makes seriously good coffee. It’s a full-bodied, palatable cup of joe. Each roast is packed with flavor and distinguishable from the others.

No, I don’t think a single-serve coffee maker will ever beat the taste of French press coffee with freshly ground beans. However, it is easier to brew coffee in the Bruvi, and a heck of a lot quicker when I’m in a pinch for time.

When guests come over, they’re always in awe of my Bruvi and all the options. For a coffee maker, it’s quite entertaining to use with the large touchscreen control panel and smartphone app capability.

The Bruvi is aesthetic and looks beautiful on my coffee bar with a white exterior and bamboo accents. I’m all for a bright, minimalistic appliance. Plus, it’sthe only single-serve coffee maker that can make so many different types of drinks. And, it’s sustainable and aesthetic!

But Dont Take My Word for It!

I’m not alone, reviewers are obsessed with their Bruvi coffee makers.

Five-star reviewer, Tyler S. is throwing out his Keurig and encourages you to bite the bullet with Bruvi. “I don’t know what I was expecting, but all of my expectations have been exceeded. I’ve been dedicated to the Keurig brand for a good number of years now solely due to convenience, but I’ve never been too impressed with the quality of the coffee. In my opinion, Bruvi is finally an alternative to Keurig that successfully does what Keurig can’t. Coffee strength is impeccable, taste is amazing [and] it never feels watered downI can even make strong iced lattes in the comfort of my own home! If you’re struggling to bite the bullet with Bruvi because you already have a Keurig, let this be your sign,” he writes.

Stephanie Q. says this is the best coffee maker she’s ever used. She seldom leaves reviews, but felt this one was needed. “I cannot say enough positive things about the Bruvi. We added this to our coffee bar about three weeks ago, and it has become my new favorite kitchen gadget. I was strongly against the pod system because I didnt care for how the water sat in the machine. We used to own a Keurig, and that would often make us have stomach troubles. I have not experienced that yet with the Bruvi. I can taste the difference between the pods and feel the temperature which is amazing.”

Where to Buy the Bruvi Coffee Marker

The Bruvi coffee maker bundle retails for $398 on Bruvi’s website and Amazon with the inclusion of a brewer and 20 B-Pods. This option serves the best bang for your buck. Or, purchase the brewer alone for $373 on Bruvi.

A pack of 20 pods ranges from $22-$30, so each pod costs $1.10-$1.50. Opt for auto-delivery every two, four, eight or 12 weeks and receive a 20% discount. I always end up restocking the variety pack for an array of options.

Final verdict, the Bruvi lives up to the hype. While others may have different opinions, the Bruvi is the only pod coffee maker I’d recommend.

VIA MERCHANT

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Bruvi Coffee Maker

Bruvi uses an auto-optimized brewing system to brew up to 40% more sustainably sourced, 100% Arabica coffee than a typical pod.

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Why You Should Trust Us

I’m a Senior Shopping Editor at Taste of Home and have years of experience reviewing products. I’ve tested numerous pod coffee makers and coffee brewing vessels, including Keurig, Nespresso, Chemex, AeroPress, Bialetti and Bodum to name a few. As a coffee connoisseur, I worked at a Fair Trade-certified coffee shop in college and learned the art of coffee.

FAQ

Does Bruvi use K-Cups?

No, the Bruvi coffee maker only uses B-Pods, which can be purchased on the Bruvi site.

The post Bruvi Review: I Can Brew My Morning Coffee From Bed appeared first on Taste of Home.

While classic bakery doughnuts are usually made with yeasted dough and then deep-fried (daunting for a home cook, especially before the caffeine kicks in), cake doughnuts are simple. Delicious, soft and light, they’re as easy to make as cupcakes: prepare a batter, pour into a special pan and bake. Adding a glaze is literal icing on the cake…er, doughnut.

Glazed Chocolate Doughnut Recipe

This recipe, from Taste of Home contributor Jennifer Sobjack, yields 1-1/2 dozen doughnuts.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup baking cocoa
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup buttermilk
• 1/4 cup unsalted butter, melted

Glaze:

• 1 cup confectioners’ sugar
• 1/4 teaspoon vanilla extract
• 4 to 5 tablespoons heavy whipping cream

Directions

Step 1: Mix the dry ingredients

Preheat your oven to 350F. In a large bowl, whisk the first five ingredients. You’ll mix the final batter in this bowl, so make sure to use one that’s big enough.

Step 2: Whisk the wet ingredients

In another bowl, whisk together the eggs, buttermilk and butter until well-blended.

Step 3: Combine

Pour the wet ingredients into the dry ingredients. Stir until blended; there shouldn’t be bits of flour in the mix. The batter will be thick.

Step 4: Pipe the doughnuts

Cut a small hole in the corner of a food-safe plastic bag, or use a piping bag. Fill with batter. Pipe into two 6-cavity doughnut pans coated with cooking spray, filling the cavities about two-thirds full.

Step 5: Bake

Bake until the doughnuts spring back when touched, about 10 to 12 minutes. Since the batter contains cocoa, they’ll be too dark to use browning as an indicator of doneness. If unsure, pierce with the tip of a knife; the tip should come out clean.

Cool the doughnuts for five minutes in the pan before removing to wire racks to cool completely.

Step 6: Make the glaze

In a small bowl, combine the confectioners’ sugar, vanilla and just enough heavy cream to reach the desired consistency. Some people enjoy a thick glaze you can sink your teeth into, while others prefer a thin layer. If the glaze is too thick, you can always add more cream. Too runny? Add a bit more sugar.

Step 7: Glaze the doughnuts

Dip each doughnut into the bowl, holding the edges with your fingertips. Let the glaze reach halfway up the doughnut, then lift straight out, allowing excess to drip off. Place on a wire rack and let stand until set.

Repeat with the remaining doughnuts.

Tips for Making Glazed Chocolate Doughnuts

Can you fry chocolate doughnuts?

Fried doughnuts are doable for home bakersthey just require a different technique and, alas, a different recipe. Batter for cake doughnuts is generally wetter and relies on chemical leavening agents to rise. If you try to fry doughts with this recipe, they will probably fall apart in the oil. Use a proper yeasted doughnut recipe if you prefer to fry.

Can you make different glazes?

Absolutely! One of the best traits of cake doughnuts is their versatility. While we love chocolate glaze, you might enjoy traditional vanilla glaze. Maple glaze is a fall favoritesprinkle with bacon bits for a sweet and savory treat. Or, toss the warm doughnuts in cinnamon sugar for a different sweet finish. If you don’t want to make icing or don’t have the ingredients, you can never go wrong with spreading some peanut butter over the top!

What if I don’t have a doughnut pan?

It’s definitely easier to make doughnuts in a pan designed for the job. But, if you don’t love single-use kitchen gadgets, you can rig up a doughnut pan using a muffin pan, aluminum foil and some ingenuity.

How do you store glazed chocolate doughnuts?

Store frosted doughnuts in an airtight container for up to two days. They’ll keep at room temperature, but if it’s hot or humid, it’s best to keep them in the refrigerator. Doughnuts freeze well too. Place them on a sheet pan and freeze until solid, then transfer to an airtight container. They’ll keep up to two months.

The post How to Make Glazed Chocolate Doughnuts appeared first on Taste of Home.

These doughnuts take the traditional pastry cream you’d find in Boston cream pie (which is actually a cream-filled cake, not a pie) and puts it in a new vessel: A fried yeast doughnut with a glossy chocolate icing. I’d argue Boston cream doughnuts are much better than the “pie” version. Here’s everything you need to know to make them at home.

Boston Cream Doughnut Recipe

This recipe from our experts in the Taste of Home Test Kitchen makes 16 doughnuts.

Ingredients

Doughnuts:

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm 2% milk (110 to 115)
• 3-1/2 cups all-purpose flour, divided
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• 3/4 cup sugar, divided
• 1/2 teaspoon kosher salt
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• Oil for deep-fat frying

Pastry cream:

• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups whole milk
• 4 large egg yolks, room temperature
• 2 tablespoons butter, cubed
• 1 teaspoon vanilla extract

Glaze:

• 4 ounces semisweet chocolate chips
• 1/3 cup heavy whipping cream

Directions

Step 1: Activate the yeast

In a large bowl, dissolve the yeast in warm milk. Add 1 cup of flour and mix well. Let stand in a warm place for 30 minutes.

Step 2: Create the dough

Add the room temperature egg, egg yolks, 1/4 cup sugar and salt and mix well. Beat in the butter, vanilla and remaining 2-1/2 cups flour. Do not knead.

Cover and let rise in a warm place until doubled, about 45 minutes.

Step 3: Make the pastry cream

Meanwhile, for the pastry cream, mix the sugar and cornstarch in a small heavy saucepan. Whisk in the milk. Cook and stir over medium heat until thickened and bubbly. Reduce the heat to low, cook and stir for 2 minutes longer. Remove from the heat.

Step 4: Temper the eggs for the cream

In a small bowl, whisk a small amount of hot mixture into egg yolks, and return it all to the pan, whisking constantly. Bring to a gentle boil, cook and stir for 2 minutes.

Remove from heat. Immediately transfer to a bowl.

Step 5: Finish preparing the pastry cream

Place the bowl of custard in an ice-water bath for a few minutes, stirring occasionally. Stir in the butter and vanilla. Press plastic wrap onto the surface of the custard. Refrigerate until cold.

Step 6: Cut out the doughnuts

Punch the dough down. On a lightly floured surface, roll it out to 1/2-in. thickness. Cut circles from the dough with a 3-in. biscuit cutter. Place the doughnuts on lightly greased baking sheets. Cover and let rise until nearly doubled, about 45 minutes.

Editor’s Tip: After you cut doughnuts from the rolled-out dough, there will be scraps that you can gently re-roll to avoid waste and squeak out a few more doughnuts.

Step 7: Fry the doughnuts

In a deep-fat fryer or electric skillet, heat the oil to 375F. Fry the doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels after you take them out of the hot oil.

Editor’s Tip: Associate recipe editor/test cook Maggie Knoebelloves the All-Clad deep fryer because it’s easy to use, keeps a constant temperature and has a deep basket. However, you don’t need to use a deep fryer to make doughnuts: Using a pot with high sides will work too, since it will prevent splatters of hot, bubbling oil. Our guide to how to deep fry at home will provide you with other tips and tricks if deep frying isn’t necessarily your forte!

Step 8: Fill the doughnuts

Cut a small hole in the tip of a pastry bag, and insert a small pastry tip. Fill the bag with the prepared, refrigerated pastry cream. With a small knife, pierce a hole into the side of each doughnut. Fill with pastry cream, just a little less than 1/4 cup per doughnut.

Test Kitchen Tip: Use a small paring knife to pierce a hole in the side of each doughnut. Maggiesays that a paring knife will help cut a hole that’s deep enough in the doughnut where the filling will be distributed equally. “When filling the doughnuts, I like to hold it in my palm, so I can feel each doughnut weighs about the same after filling,” says Maggie.

Step 9: Make the glaze

In a microwave, melt the chocolate and heavy cream and stir until smooth.

Editor’s Tip: Our guide to how to melt chocolate provides plenty of tips so your melting experience goes smoothly.

Step 10: Dip the doughnuts in the chocolate glaze

Dip each doughnut halfway, allowing excess glaze to drip off. Place on a wire rack and let stand until set. After that, serve them ASAPdoughnuts are best fresh, after all!

Tips for Making Boston Cream Doughnuts

Why didn’t my doughnuts turn out?

There are multiple reasons why your doughnuts could turn out anything less than perfectwhether they’re oily, burnt or even raw on the insideand the oil is probably the culprit. Here are a few tips:

• Make sure you let the oil come back to temperature between batches. The temperature will lower a bit every time you add a doughnutand if the temperature is too low, the doughnuts will absorb too much oil. Frying too many doughnuts at a time will cause the same thing, so be patient and only add a few at a time.
• If the oil is too hot, you’ll likely burn the doughnuts. If you test the oil and find out that the temperature is too hot, give it a few minutes to reach 375 again.

We’d recommend doing a single test doughnut at the start after your oil has reached 375. Get the hang of it, then get frying!

Do you need a pastry bag to fill the doughnuts?

If you don’t have a pastry bag or pastry tip, don’t worry. You can fill up a plastic bag with the pastry cream and cut off the corner for a similar experience.

How should you store Boston cream doughnuts?

If you have any left, store your Boston cream doughnuts in an airtight container in the fridge. The chocolate icing doesn’t fully set, so you’re better off keeping them in a single layer so none of the gooey chocolaty icing is lost.

Can you make Boston cream doughnuts ahead of time?

While most fried doughnuts are best eaten the same day, you could prepare the pastry cream two to three days ahead of time. Store it in the fridge until you’re ready to fill the doughnuts. Keep in mind, you may need to whip it up slightly to loosen it before adding it to a pastry bag to fill the doughnuts.

The post How to Make Boston Cream Doughnuts appeared first on Taste of Home.

10. WingStreet/Pizza Hut

While Pizza Hut is known for its pizza and breadsticks, the chain has teamed up with another franchise called WingStreet, and often you will see locations with both names on the sign. This allows the restaurants to expand their menu offerings.

Here you can buy both traditional and boneless wings with dry rub options including lemon pepper and Cajun style, or sauce options including garlic Parmesan, honey barbecue, buffalo mild, spicy garlic, sweet chili, buffalo medium and buffalo burnin’ hot. For this taste test, I went with the middle of the road option and ordered the buffalo medium.

Unfortunately, these wings ranked the lowest on our list. The buffalo sauce had a distinct tomato flavor and almost came across like a spicy pizza sauce. The wings themselves were decently crispy, but without any sort of breading. The sauce wasn’t what we were looking for, and the wings were almost drowning in it, so it was a bit too much.

Bottom Line: It’s nice that customers can pick up pizza and wings in one convenient location, but next time we might just stick with our favorite pizza order instead.

The post We Visited 10 Chicken Wing Restaurants to Find the Best Fast-Food Wings appeared first on Taste of Home.

What is ‘swamp soup’?

This was first shared by TikTok creator @wishbonekitchen. The soup gets its name from its bright green color and “swampy” appearance. If the name is too much for you, it’s often referred to as green garlic and ginger chicken and rice soup, too.

The soup touts a nutrient-dense combination of ingredients including spinach, ginger, garlic, jalapenos and bone broth, all of which are believed to help bolster the immune system (like these other foods to eat when you have a cold). Thanks to the splash of soy sauce and ginger, swamp soup tastes reminiscent of a miso soup but is heartier due to the rice and chicken.

Don’t confuse this recipe with Southern swamp soup, a completely different, old-fashioned recipe by the same name. Southern swamp soup (like this one from @patrick_springer) usually features turnip greens (like this greens and beans soup), spicy sausage and a mixture of assorted beans and vegetables.

Viral Swamp Soup Recipe

This recipe from Wishbone Kitchen makes 4-6 servings.

Ingredients

• 4 cups chicken bone broth or chicken stock
• 4 cups baby spinach, packed
• 2 jalapenos
• 5 cloves garlic
• 1 (1-inch) piece of fresh ginger
• 1 cup fresh parsley stems and leaves, packed
• 2 cups cooked rice
• 1 pound cooked chicken, shredded or cut into bite-sized pieces
• 3 tablespoons soy sauce or tamari
• 1/2 teaspoon salt
• Fresh lime juice, optional

Keep in mind that chicken stock and bone broth are not the same thing!

Directions

Step 1: Wilt the spinach

In a Dutch oven or stock pot, bring the broth to a simmer over medium heat. Add the spinach and cook until wilted. Remove the spinach to a blender or food processor. Reduce the heat to low to keep the remaining broth warm.

Step 2: Blend with aromatics and spices

To the spinach, add the jalapenos, garlic, ginger, parsley and 1/4 cup of the warm broth. Puree until smooth, then return the spinach mixture to the pot of warm broth.

Editor’s Tip: Want more spice? Add an extra jalapeno or two. Love ginger? Toss in an extra piece for the health benefits. This recipe is easy to adapt to your taste.

Step 3: Combine and simmer

Add the cooked rice, chicken, soy sauce and salt to the pot and stir to combine. Bring the soup back to a simmer and cook for 10-15 minutes until hot.

Editor’s Tip: We used cooked jasmine rice for our swamp soup, but you can use any type of rice. Basmati would be lovely in this soup, while brown rice would add extra fiber.

Step 4: Serve the soup

Ladle the soup into bowls and serve with a squeeze of fresh lime juice and additional chopped parsley for garnish. Enjoy!

Tips for Making Swamp Soup

Is swamp soup the same as green posole?

No. While the ingredients have some overlap, we found TikTok’s viral swamp soup to have a very different taste than green chile posole. Swamp soup has a stronger Asian flavor profile due to the umami of the soy sauce and the bite of the ginger. It lacks several key ingredients in traditional green posole, such as hominy, green chiles, cilantro and tomatillos, which give posole a brighter, tangier flavor than swamp soup.

Why did my swamp soup turn brown?

Leafy greens and herbs like parsley and spinach oxidize when exposed to the air once they are cooked or chopped. This means that this soup will inevitably turn brown over time (only adding to its swampy effect). To enjoy its bright green hue at its peak, don’t allow the soup to simmer for too long. As soon as it’s hot enough to serve, remove it from the heat and enjoy.

Editor’s Tip: Wilting the spinach by blanching it in the bone broth helps prolong the greenness of this soup. Don’t be tempted to skip that first crucial step!

Can I freeze swamp soup?

Yes! This is a soup you can freeze. Since it does not contain dairy, it thaws and reheats like a dream, and freezing it will preserve its vibrant green color. Store in a freezer-safe airtight container for up to 6 months. To serve, defrost overnight in the refrigerator, then warm gently on the stovetop over medium-low heat until heated through. You can also microwave leftover swamp soup.

Every TikTok Recipe We've Tested

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Tortilla Wrap

Don't fuss around with folding a wrap ever again. Just use this clever wrap hack! Portion out four toppings and place each one in a corner of your tortilla. Then, fold clockwise and cook. When ready to serve, slice in half for a nice and tidy wrap. For more inspiration, check out our sandwich wrap recipes to make this trend your own.Go to Recipe

TikTok Spaghetti

Similar to million-dollar spaghetti, this TikTok recipe uses a blend of Alfredo and pasta sauce and a generous amount of mozzarella cheese for a ooey-gooey dish. Ground beef is added to the mix with dashes of pepper and chili flakes and bits of garlic and onions, making for the perfect pasta.Go to Recipe

Feta Fried Eggs

You'll only need a few ingredientsavocado, eggs, feta, seasoning, a tortilla and limeto make this TikTok egg breakfast. Start by heating a pan on the stove, then sprinkle feta cheese around the edges and crack an egg in the middle. Cook the egg as you typically would for a fried egg, then serve it over a tortilla with smashed avocado. It's so quick and easy to make, you'll definitely want to add it to your breakfast rotation.Go to Recipe

Chamoy Pickles

If you haven't tried this TikTok recipe for flavored pickles, you're missing out! Fill a jar halfway with pickle juice, add in pickles and pour in chamoy sauce. Then add a few sprinkles of Tajin seasoning, mango powder and Tapatio hot sauce before closing the jar and giving it a good shake. These pickles will need to marinate for at least seven days, but when they're ready, you'll be in for a sweet, sour and spicy treat!Go to Recipe

French Onion Soup Potatoes

If your favorite way to warm up in the winter is with a big bowl of French onion soup, then you'll rave over these potatoes. This recipe takes roasted potato slices and tops them with Gruyere cheese and onions caramelized with red wine. It's a starchy replica of the traditional soup you'll be seriously impressed with.Take noteyou'll need an hour to caramelize the onions, but it's very worth it.Go to Recipe

Butter Board

If you find yourself making plenty of charcuterie boards, you're sure to love butter boards, too. Instead of filling up a board with cured meats, cheeses and crackers, you spread softened butter as your base, sprinkle on fresh herbs, salt and other seasonings, and serve with warm bread or crostini for scooping. Just make sure you start with one of our Test Kitchen's picks for the best butter brands.Go to Recipe

Whipped Coffee

While everyone was hunkering down early in the pandemic, many turned to TikTok to cure their boredom. Dalgona coffee, also known as whipped coffee, became an overnight sensation because it takes only three simple ingredients to make and it's creamy and delicious.Whipped coffee became so popular, in fact, that there are many riffs on it, like whipped nutella, whipped matcha, whipped hot chocolate and whipped strawberry milk. Once you've mastered the original, try one of these whipped coffee variations.Go to Recipe

Kit-Kat Cheesecake

One bite into this Kit-Kat cheesecake and you'll see what all the hype is about. Surrounded by a Kit-Kat "crust" ring and topped with crumbled candies, it's every Kit-Kat lover's dream. The cream cheese filling complements the decadent, chocolatey goodness of the sweets. Here are more easy cheesecake recipes to keep in mind once you've eaten up every slice.Go to Recipe

Parmesan-Crusted Potatoes

If you love the little cheese skirt you'll sometimes find around foods such as burgers, burritos and even dumplings, you'll love Parmesan-crusted potatoes.Begin by "crusting" your cookie sheet: Sprinkle a full layer of grated Parmesan cheese on a baking sheet. Then, put halved potatoes right on top and bake for 20 to 30 minutes. The potatoes will come out crispy, cheesy and with the thin crunch of that cheese skirt we all know and love.Go to Recipe

Pancake Cereal

Pancake cereal proves that anything bite-sized is worth the hype. The Naughty Fork combined two breakfast favorites to create this unique breakfast dish that wowed. No need for milk with this cereal, thoughjust pour a little maple syrup over it to enjoy. And if you don't feel like making your own pancake cereal, you can pick up a boy of Belgian Boys pancake cereal at Target.Go to Recipe

Grinder Sandwich

The best kinds of sandwiches are loaded ones, and this grinder sandwich is definitely one of them. Start with Italian bread topped with plenty of cheese and several kinds of meat, and toast to perfection. Next, add a chopped salad mixture tossed in a homemade mayo-based dressing. Then, sandwich and enjoy! The combination and contrast of the hot, crusty bread and the cold crunch of the salad makes every bite of this sandwich truly top-tier.Go to Recipe

Salmon and Rice Bowl

Dress up leftover salmon with this easy salmon and rice bowl recipe from Emily Mariko, a lifestyle blogger and TikTok creator. Microwave shredded salmon and leftover rice, then top with soy sauce, Sriracha, Kewpie mayo, avocado slices, kimchi and seaweed snacks to make it a full meal.Go to Recipe

Cloud Bread

I'm sure you've seen this TikTok trend floating around the internet, or maybe you've even whipped it up in your own kitchen. Not to be confused with keto cloud bread, TikTok's viral cloud bread recipe is a heavenly creation of its own. By using only three ingredients, you can make this colorful bread in 25 minutes flat.Go to Recipe

Baked Salad

If you're a salad lover, baked salad is right up your alley. The invention by Justine Snacks is just like it sounds: Veggies like kale and cabbage are baked and tossed with a warm, homemade dressing and something to give it some crunch, like quinoa. When you make your own, consider adding any of these roasted veggies to your mixture.Go to Recipe

Cheese-Wrapped Pickles

Cheese-wrapped pickles are the perfect late night snack for pickle lovers. Plus, they only take a few minutes to make: Heat up a slice of cheese in a frying pan until it gets melty, place a dill pickle spear in the center, and wrap the cheese around the pickle. Voila! A hot, cheesy and quick snack with a little tang. This might be one of our new favorite ways to eat pickles.Go to Recipe

Twisted Bacon

Think you've already found the crispest bacon recipe yet? Think again! While there are many ways to cook bacon, ultra-crispy twisted bacon is one of our favorites. It's the perfect on-the-go snack, or way to make bacon seem a little bit more elegant at your next brunch get-together.Go to Recipe

Kool-Aid Pickles

"Koolickles," or Kool-Aid pickles, change the pickle-eating game. Kool-Aid powder transforms tangy dill pickles (either spears or chips) into a sweet and sour treat that's absolutely crave-worthy. It'll be hard to eat just one.Go to Recipe

Oreo Sushi

If Oreo sushi is the wrong way to eat an Oreo, we don't want to be right. This sweet treat mimics rolled ice cream and only uses two ingredients. Dunk into a "soy sauce" (chocolate sauce or milk) before taking a bite.Go to Recipe

Sugo

Did you know "sugo" is the word for sauce in Italian? Thissugo recipe is sure to make your pasta extra flavorfulespecially if you doctor it up to your liking with fresh basil, quality olive oil and the perfect amount of red pepper flakes. Pair it with homemade pasta for a fully from-scratch dish.Go to Recipe

Healthy Coke

We're not convinced this drink dubbed "healthy Coke" actually tastes like Coke, but it sure looks like it. Check out these recipes with Coca-Cola if you have actual soda that needs using up.Go to Recipe

Garden Focaccia

This viral TikTok trend was another born during the early days of the pandemic when everyone was trying out new all-day baking projects to pass the time. Beautiful breads, like this garden focaccia from Diane Morrisey, were taking over For You Pages everywhere during the spring of 2020. Not only are their designs inspiring, but they're made of edible ingredients, so nothing goes to waste.Go to Recipe

Corn Ribs

Hearing the name corn ribs may make you raise your eyebrows at first, but we promise you that they're to die for. To make corn into "ribs,"cut each ear into four piecesthat's what gives them their rib shape. Then, you can serve them the traditional way, with a smoky elote-inspired sauce, or on their own.Go to Recipe

Matcha Martini

If you love matcha, you're sure to love matcha martinis. Typically made with prepared matcha, vodka, white chocolate liqueur and simple syrup, the drink has a striking color and a sweet taste that's sure to get you hookedespecially if you need a little boost of caffeine for the evening.Go to Recipe

Crispy Rice Sushi Waffles

Crispy rice sushi waffles use leftover sushi rice and turn it into crispy "waffles" topped with spicy salmon avocado and other sushi-esque toppings. If you crave sushi or apoke bowl every now and then, this recipe is for you.Go to Recipe

Bacon-Wrapped Pickles

Here's another bacon-wrapped recipe to add to your recipe book. Bacon-wrapped pickles will be a sure-fire hit at your next party or get-together. And thankfully, TikTokers have not only created a recipe for your smoker, but for your air fryer, too.Go to Recipe

Ramen Lasagna

Give pasta night a new twist and replace those lasagna noodles with a handful of ramen. The kids will love this one, and you'll love how easy it is to put together. Next, think outside the packet with this ramen slider recipe.Go to Recipe

Hot Cocoa Bombs

Hot cocoa bombs work similarly to bath bombs: Just pour hot water (or milk) over the hot cocoa bomb to make it melt. Most hot cocoa bombs release all sorts of goodies once melted, like mini marshmallows and sprinkles. They're a perfect addition to a hot chocolate board.Go to Recipe

Mac and Cheese

Sure, it may look like your usual Kraft Mac and Cheese, but this viral mac and cheese hack has changed the way we prep our mac and cheese forever. The key step? No straining. Add all your fix-ins directly with the noodles as they cook to give it an extra-creamy consistency.Go to Recipe

Adult Capri Suns

These super-sized adult Capri Sun drinks are about to be your drink of the summer. Using a bag of frozen fruit and a splash of summery wine, this summer cocktail couldn't be any easier to make. Don't forget to poke a hole through the bag for some extra nostalgia. Try out these Capri Sun popsicles next.Go to Recipe

Taco Pickles

Taco seasoning and a jar of dill pickles are a match made in heaven, and you'll see why if you make this recipe yourself. Taco pickles are a great afternoon snack or spicy side for your sandwich lunch.Go to Recipe

Chicken Tacos

Cheap, easy and oh-so-delicious, this chicken taco recipe was made for the college student in your life (or any beginner chef, for that matter). These tacos only need one pan and a handful of ingredients to make. You prep and assemble everything in the same pan that you cooked the meat inwhich is why the shell gets crunchy and delicious.Go to Recipe

Vegan Bacon

If you follow a vegan diet, you know it's hard to find the right meat substitute for bacon. It's difficult to get that crunchy texture and smoky flavor. That's where vegan bacon steps in to satisfy any bacon hankerings. The surprise ingredient, you ask? Carrots!Go to Recipe

Malibu Pineapples

Boozy pineapples? Count us in. Soak a jar of pineapples in Malibu rum overnight for a tropical snack that will take you straight to the tropics. Enjoy the Malibu pineapples as is, coated in toasted coconut or in a rum cocktail.Go to Recipe

Air-Fryer Chocolate Chip Cookies

Move over, skillet cookies. There's a new cookie in town (and it takes less than half the time and effort). This giant air-fryer cookie recipe takes a mere 10 minutes to achieve that crispy, gooey texture you get from most skillet cookie recipes. Plop a dollop of vanilla ice cream on top when you're ready to serve.Go to Recipe

Creamy Lemonade

Pour yourself a tall glass whipped lemonade to beat the heat. This stuff is a level up from what you get at the lemonade stand. Whipped cream and sweetened condensed milk give it that frothy, mouthwatering taste and texture.Go to Recipe

3-Ingredient Fettuccine Alfredo

You'll never make fettuccine Alfredo any other way after you try this simple Alfredo recipe that uses salted butter and Parmigiano Reggiano. Simply toss the fettuccine in this 2-ingredient sauce for a restaurant-worthy dish.Go to Recipe

Flamin' Hot Cheeto Salad

Salad is a term I'll use loosely here, but nonetheless, this Flamin' Hot Cheeto salad has gotten rave reviews online. Made up of hot Cheetos, cilantro, cucumber, hot sauce and lemon juice, this salad is for those who like a little kick. And since it's so simple, there's plenty of room to customize with other toppings and mix-ins.Go to Recipe

Smoked Cream Cheese

Fire up the grill for a show-stopping cheesy appetizer that'll please the whole family. Smoked cream cheesecoated in pecans and a BBQ rubpractically melts in your mouth after it's done cooking in your smoker. Haul out the Ritz crackers and dive right in.Go to Recipe

Cowboy Butter

Once you make cowboy butter, you'll want to pair it with everything (it goes particularly well with steak). In addition to butter, the recipe calls for lemon juice, garlic, Dijon mustard and plenty of spices like chile flakes, paprika, parsley and chives.Go to Recipe

White Claw Slushies

Raise a toast to this chilly, refreshing cocktail. This adults-only White Claw slushie is basically begging to be at your next pool party or outdoor barbecue. Put a pack of black cherry White Claws to good use by blending up this recipeor, swap in any of your favorite White Claw flavors.Go to Recipe

Air-Fryer Oreos

This is a hack that you wish you would've run into sooner. Create this state fair food right in your own kitchen with a TikTok air-fryer Oreos recipe. Since they use an air fryer, they're a bit on the healthier side than the deep-fried ones you find at your local fair.Go to Recipe

Breakfast Sandwich

Make your mornings even breezier with this TikTok breakfast sandwich. The trick here is to pour two whisked eggs onto your skillet, then dip two slices of bread into that mixture. Once cooked, flip them over and onto each other to make your sammy. We recommend adding a few slices of bacon and some melted cheese. Easy-peasy!Go to Recipe

Whipped Brown Butter

Browned butter is something that gives your blondies and chocolate chip cookies a little extra depth of flavor. But when you make whipped browned butter, you get that extra flavor and an irresistible texture. Spread it on crostini, toast and anything that's made better with butter. If you're feeling adventurous, try whipping one of these homemade butter recipes.Go to Recipe

Ranch Pickles

Ranch lovers, rejoice! We've got a new concoction you have to try for yourself: ranch pickles. This snack is seriously addicting. If you've got some leftover ranch seasoning, use it up with one of these recipes that start with a packet of ranch dressing mix.Go to Recipe

Watermelon Pizza

Take a bite into summery flavor with this watermelon pizza recipe. Chamoy (a pickled fruit sauce) is the "tomato sauce," and lemon slices and tajin seasoning make for some tasty "pizza toppings." Cut into slices for the full pizza dining experience. If you love this recipe, give this fruit pizza with mandarin oranges, blueberries and strawberries a try.Go to Recipe

Negroni Sbagliato

This drink became popular when an interview with actors from HBO's House of the Dragon were asked about their favorite cocktails. Afterward, everyone wanted to try the negroni sbagliato for themselves. It's even better with prosecco in it (IYKYK). Stunning!Go to Recipe

Pickled Garlic

Pickled garlic is your new go-to if you don't have any kimchi at home. TikTok creator @Lalaleluu made this recipe after she moved away from her Korean neighbor who frequently gave her a supply of homemade kimchi. She swears this is the next best thing.Go to Recipe

Oreo Mug Cake

Oh, mug cakeswe love you. The convenience, the simplicity, the ooey-gooey middle. With this Oreo mug cake recipe it takes just a minute to turn a handful of crushed Oreos and a splash of milk into a decadent treat.Go to Recipe

Frozen Grapes

Here's a riff on the fan-favorite cotton candy grapes. Using your favorite powdered Jell-O mix and a bag of green grapes, you can make this snackable sweet. And if you're a WW member, this guy can be a 0-point treat if you use sugar-free Jell-O mix. For another delicious TikTok grapes recipe, try out air-fryer grapes.Go to Recipe

Crunchy Bread

Crunchy bread...the best thing since sliced bread. Just pick up a loaf of classic white bread (or experiment with sourdough, wheat or pumpernickel), douse in whisked egg and fry on your stovetop. Perfect for French toast or monkey bread!Go to Recipe

"Snickles"

TikTokers swear that you shouldn't knock this recipe until you try it. "Snickles" are exactly what they sound like. Slice a big dill pickle down the middle and place a candy bar inside for a tangy, yet sweet, snack.Go to Recipe

Turkey-Shaped Sourdough Bread

Here's a festive turkey-shaped bread perfect for your Thanksgiving dinner. You can easily customize this TikTok recipe for other holidays and celebrations as well. Shape the bread as a pumpkin for fall or a wreath for Christmas.Go to Recipe

Vodka Butter

Who would have thought to put vodka and butter together? The inventive condiment is a fun twist on regular butter for spreading on crostini, baguette or even a butter board. We recommend pairing a swipe of vodka butter on a slice of rye bread with pickles or capers.Go to Recipe

Fondant Potatoes

Also known as melting potatoes, fondant potatoes simply melt in your mouth. Cut then into 1-inch slices, sear and then bake for about 30 minutes to get a potato that has a crunch on the outside and a tender, flavorful inside.Go to Recipe

Peanut Butter Cup Rice Cakes

Looking for a healthy alternative to your favorite candy bar? Grab rice cakes, peanut butter, bananas and melted chocolate for a healthier (and bigger!) take on Reese's peanut butter cups. Once your peanut butter cup rice cakes are gone, here are more peanut butter and chocolate desserts to sate that sweet tooth.Go to Recipe

Air-Fryer Bagel Chips

Instead of slicing a bagel like usual, cut it vertically into little bites to make air-fryer bagel chips. Spritz each one with cooking spray, season with a little salt, air-fry and that's it! TikToker Gigi Madanipour suggests serving them with a sour cream and yogurt dip made with Everything But the Bagel seasoning from Trader Joe's. Yum!Go to Recipe

Green Goddess Salad

Yes, green goddess salad dressing has been around for quite some time, but creator Baked by Melissa made her own take that went viraland for good reason. The key is chopping up the veggies small enough that you can eat it like a dip. Scoop it up with tortilla chips.Go to Recipe

One-Pot French Onion Pasta

Another food trend you'll spot in TikTok recipes is cooking pasta in liquids other than water. It can make the noodles more flavorful and saves you a dirty dish to clean! This one-pot French onion pasta recipe cooks the noodles in the same pot as the caramelized onions, in a combination of stock and water so all of the flavors meld together nicely.Go to Recipe

Pizza Soup

TikTok's @brunchwithbabs makes your favorite comfort food in soup form. Many of the same pizza toppingsyou'd put on a homemade pizza are ingredients in this pizza soup, such as pizza sauce, Italian sausage, mozzarella cheese and more. This is just one of the pizza-inspired recipes we love.Go to Recipe

Air-Fryer Pizza Sticks

Although string cheese is already great on its own, level it up by turning it into air-fryer pizza sticks. Roll halved tortillas around string cheese, sprinkle with Trader Joe's pizza seasoning, and air-fry until crispy and golden.Go to Recipe

Meringue Animals

Who needs marshmallows when you can have cutesy animal-shaped meringues in your hot cocoa? TikToker Amy's Kitchen creates little piggies to float in a drink, along with dinosaurs, dogs and whatever else her followers request. Follow our meringue tips to make your own and use food coloring to create your critters.Go to Recipe

Crispy Potatoes

This tasty TikTok potato recipe relies on a little bit of food science, a few pinches of salt and a couple of Yukon Gold potatoes to get an ultra-crispy texture. Season with Old Bay, paprika, black pepper, Maldon salt and a few sprigs of rosemary for the perfect potato side for garlic-butter steak or a bowl of soup.Go to Recipe

Pancake Spaghetti

You've heard of pancake cerealhow about pancake spaghetti? Drizzle thin strips of batter from your favorite brand of pancake mix on a hot griddle and let them cook until you've got pancake spaghetti! Top with powdered sugar and maple syrup or your choice of jam and chopped fruit.Go to Recipe

Cinnamon Rolls with Heavy Cream

As if cinnamon rolls weren't delicious enough! Pour heavy whipping cream on store-bought cinnamon rolls before baking to make them even moister, since the cream is absorbed by the cinnamon roll dough. Try making cinnamon rolls with heavy cream next time you've got an impromptu brunch to host or attend.Go to Recipe

Creamy Ramen Noodles

Watery ramen is a thing of the past thanks to this ramen TikTok hack. Combine mayo and eggs to create a creamy sauce for this classic noodle dish. Our suggestion? Add sauteed veggies and a protein (like chicken or tofu) for additional flavor.Go to Recipe

Whiskey Pickles

Joining the lineup with ranch pickles, taco pickles and Kool-Aid pickles...whiskey pickles. The TikTok recipe uses Jameson and zesty dill pickles, but you could experiment with different types of whiskey and different kinds of pickles to make your own whiskey pickles overnight.Go to Recipe

Clear Potato Chips

Next time you boil a pot of potatoes for your favorite mashed potato recipe, save the potato water to makeclear potato chips. While these definitely take a little extra work, this science experiment of a recipe will be worth the impressed looks on your friends' faces. It may be one of the most unique potato recipes you'll try.Go to Recipe

Prosecco Vodka Grapes

You've heard of soaking gummy bears in champagne or vodka, but have you heard of soaking grapes? These prosecco vodka grapes soak overnight in a mixture of the two. Once you roll them in sugar, you can eat them as garnishes or as a sweet treat. We could see these as a super fun bridal shower recipe.Go to Recipe

Grilled Cheese Roll-Ups

Next time you make tomato soup, serve these grilled cheese roll-upsinstead of a regular grilled cheese sandwich. Flatten out a piece of bread, load it up with cheese and roll it up, sealing the edge with melted butter. Toast it in a skillet and voila!Go to Recipe

3-Ingredient Ice Cream

Sometimes an ice cream hankering hits faster than you can get to the store. If you've got sweetened condensed milk, cream and some sort of flavor add-in at home, then you can make this 3-ingredient ice cream recipe when the moment strikes. Mix in whatever you're cravingfrom traditional vanilla to chocolate caramel cheesecaketo make your customizable ice cream.Go to Recipe

Crunchy Croissant

If you're lucky enough to have leftover croissants, this TikTok recipe flattens and caramelizes them, making them crunchy and perfect for an ice cream sandwich. Be sure you're using day-old croissantsyou don't want to waste a buttery, fresh pastry by flattening it! If you still have some left over when you're done, put the rest of the pastries to use in these recipes using croissants.Go to Recipe

Parmesan-Crusted Carrots

These Parmesan-crusted carrots will quickly become your new go-to carrot recipe. Make them with the recommended honey mustard dip and, all of a sudden, carrots will be your favorite vegetable.Go to Recipe

Miso Pasta

If you're a fan of miso in dishes like miso soup and miso ramen, you'll love miso pasta. The miso-butter sauce brings an unexpected level of umami to pasta. Top it with roasted seaweed or sesame seeds.Go to Recipe

Marry Me Chicken

This TikTok recipe is delicious enough that it'd be worth marrying the cook for! Make this "marry me" chicken recipe if you're looking to snag a last-minute Valentine, or simply to impress your honey with a mouthwatering meal.Go to Recipe

Pizza French Toast

Put extra hot dog buns or long rolls to use by making pizza French toast. Cut the buns into slices and put pizza sauce, cheese and pepperoni between two. Coat the mini sandwiches in the egg mixture like you would for regular French toast, pan fry and serve with pizza sauce. Talk about a savory breakfast!Go to Recipe

The post I Tested the TikTok Recipe for ‘Swamp Soup,’ and It’s Shockingly Good appeared first on Taste of Home.

This no-cook spaghetti sauce is a true weeknight savior, even for beginner cooks. Just whisk the sauce ingredients in a large bowl, add cooked spaghetti, toss to combine and dinner is ready! This pasta is savory thanks to Parmesan cheese, tart thanks to a ton of fresh lemon juice and perfumed with the fragrance of basil throughout.

Giada De Laurentiis’ Lemon Spaghetti Recipe

Ingredients

• 2/3 cup freshly grated Parmesan cheese
• 2/3 cup extra virgin olive oil
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/2 cup fresh lemon juice (from about 2 lemons)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound dried spaghetti
• 1/3 cup chopped fresh basil

Editor’s Tip: You can easily make this recipe vegan by using a plant-based Parmesan cheese.

Directions

Step 1: Combine the sauce ingredients

In a large bowl, whisk together the cheese, oil, lemon zest and juice, salt and pepper. Set aside.

Step 2: Cook the pasta

Meanwhile, bring a large pot of water to a boil and season generously with salt. Add the spaghetti and cook, stirring occasionally, until al dente. (Check the package for a suggested cook time.)

Reserve 1 cup of the cooking liquid and drain the pasta.

Step 3: Combine the sauce and pasta

Add the spaghetti to the bowl with the sauce, along with the basil. Toss the pasta with enough of the reserved cooking liquid to moisten, starting with 1/4 cup and adding more as needed. Taste and adjust the seasonings, if desired.

Divide among bowls and serve.

What to Serve with Giada De Laurentiis’ Lemon Spaghetti

Giada recommends serving this pasta with grilled fishthink grilled shrimp or grilled swordfish. Giada’s chicken piccata would also be a great pairing. To keep the meal vegetarian, go for grilled zucchini or tofu instead. Keep the Italian vibes going with Giada’s lemon ricotta cookies for dessert!

Tips for Making the Best Lemon Spaghetti

• This pasta calls for fresh lemon zest and juice. Be sure to zest the lemons before juicing, since it’s challenging to zest a cut lemon.
• Do not let the spaghetti cool before combining it with the sauce. It’s key that the pasta is hot so it can absorb the sauce.
• For a dairy-free version, swap the Parmesan cheese for vegan Parm.

For another famous lemon pasta, check out Ina Garten’s lemon capellini.

The post Giada De Laurentiis’ Lemon Spaghetti Is a Ridiculously Easy Weeknight Dinner appeared first on Taste of Home.

What is cilantro?

This tender herb has a mild, crisp taste with muted notes of lemon, lime and pepper. Beware, because the flavor of cilantro is divisive! Some people complain that cilantro tastes like soap, though most of us enjoy using it in salads, bowls and other recipes. Though quite different in flavor, consider it as an alternative to parsley. Like other fresh herbs, cilantro can be used for color, texture and taste in both the body of a dish and as a garnish.

Cilantro grows wild in parts of Asia and Europe, though in the United States it’s most likely to be found in an herb planter.

If a cilantro plant is green, growing and leafy, it’s considered cilantro. Once it flowers, goes to seed and dries out, it becomes coriander.

What is coriander?

Coriander is the dried seeds of the cilantro plant. Plants put their energy into producing lots of leaves, but at some point, for their survival, they “bolt.” Bolting means they stop producing leaves, send up flowers and produce seed heads. If allowed to dry, the seeds can be harvested as usable dried herbs.

Coriander seed is earthy, with a smell evocative of mild cumin. Like cilantro, it has notes of citrus, and might be compared to caraway and sage in taste.

Are cilantro and coriander the same?

If your recipe calls for a fresh herb, it will ask for cilantro, referring to the green, leafy herb. If it calls for dry herbs, it will ask for coriander, referring to the seeds, either whole or ground, of the cilantro plant. The exception: In the UK, both leaves and seeds are referred to as coriander. Keep this in mind if you’re following a recipe from across the pond.

In the US, cilantro and coriander are unique herbs, each with a distinct flavor profile, different from almost anything else in the spice family. You’ll find that cilantro is a major component of salsas and green sauces, where even the stem can be used for a crunchy bite. On the contrary, coriander is used in spice mixes for deep, earthy tastes in soups and Indian dishes.

The plant will easily grow indoors and out, is quick to germinate and loves the sun. Readily available in most markets as fresh cilantro and dry coriander, these herbs are always worth having on hand.

Cilantro Recipes from Across the Globe

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Fajita-Style Shrimp and GritsI combined two of my favorite dishesfajitas and shrimp with cheesy gritsinto this spicy one-dish meal. For more heat, use pepper jack cheese instead of a Mexican cheese blend. Arlene Erlbach, Morton Grove, IllinoisGo to RecipeNot everybody's a fan of this herb. Here's the scientific reason why some people think cilantro tastes like soap.

Halibut Soft TacosI sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. Kristin Kossak, Bozeman, Montana

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Mexican Street Corn ChowderCorn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. Rashanda Cobbins, Food Editor, Taste of Home

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Tangy Cilantro Lime Confetti SaladI love standout salads that burst with flavorthe kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. Jasey McBurnett, Rock Springs, Wyoming

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Psst! Learn how to grow your own cilantro indoors so you always have it fresh and on hand.

Mojito Pulled PorkThis fork-tender pulled pork tastes fabulous on a bun, in a wrap or tortilla. My kids like to eat it spooned over rice in its citrus-flavored juices.Mindy Oswalt, Winnetka, California

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Quick Cilantro ChickenIf youre a fan of cilantro, youll definitely like this chicken dish. The cilantro adds herbal flavor, melding with the tangy lemon juice and caramelized onions. Mary Pipkin, Melba, Idaho

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Open-Faced Breakfast Banh MiI love banh mi sandwiches because of the delicious pickled veggies. I also love naan, so I combined the two for a fun morning dish! We make these breakfast banh mi on the weekend. —Lori McLain, Denton, Texas

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Chili VerdeThis chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. Sherrie Scettrini, Salinas, California

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Peppered Cilantro RiceThis colorful confetti rice is a traditional dish in Puerto Rico. We enjoy it in the summer alongside grilled shrimp kabobs, but it is good with most any entree. -Laura Lunardi of West Chester, Pennsylvania

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Shrimp Tostadas with Lime-Cilantro SauceI love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. Leslie Kelley, Dorris, California

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Southwest Frito PieI got a real culture shock when we moved to New Mexico several years ago, but we grew to love the food. We've since moved back to South Carolina, but we still crave New Mexican dishes.This is one of my go-to favorites.Janet Scoggins, North Augusta, South Carolina

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Spicy Sweet Potato Chips & Cilantro DipThis irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! Elizabeth Godecke, Chicago, Illinois

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Cilantro-Lime ChickenAs a working mom and home cook, I strive to have fabulous, flavor-packed dinners that make my family smile. Nothing is more awesome than a slow-cooker recipe that makes it seem as though you've been cooking in the kitchen all day! Mari Smith, Ashburn, Virginia

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Southwestern Pasta SaladI created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. Valonda Seward, Coarsegold, California

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Turkey Enchiladas VerdesPlanning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and youll be thankful for turkey leftovers. Karyn Power, Arlington, Texas

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Thai Salad with Cilantro Lime DressingI created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

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Peppy Peach SalsaGarden-fresh salsas are one of my favorite condiments. So when I saw a recipe for peach salsa in the newspaper, I couldn't think of anything that sounded better. Jennifer Abbott, Moraga, California

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Lime and Dill Chimichurri ShrimpChimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. Bonnie Landy, Castro Valley, California

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Spiced Grilled Chicken with Cilantro Lime ButterThis grilled chicken gets a lovely pop of color and flavor from the lime butterdon't skip it! Diane Halferty, Corpus Christi, Texas

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Steak with Chipotle-Lime ChimichurriSteak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. Laureen Pittman, Riverside, California

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Creamy Lime Pie with Fresh BerriesI combined the tangy tastes of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. Anneliese Barz, Fort Mill, South Carolina

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Vegetarian Pad ThaiThis is a simple pad thai loaded with crisp vegetables and zesty flavor. Its quick, simple, and fresh-tasting. Colleen Doucette, Truro, Nova Scotia

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Southwestern GoulashI had some extra cilantro in the fridge and didn't want to throw it away. Instead, I came up with this delightful and filling family recipe. Everyone just loved it! Vikki Rebholz, West Chester, Ohio

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Jicama Citrus SaladNever tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. Crystal Jo Bruns, Iliff, Colorado

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Orange-Glazed Chicken & Chorizo MeatballsThese tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. Jeanne Holt, Mendota Heights, Minnesota

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Cilantro Ginger CarrotsPeppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. The veggie goes from pan to plate in a twinkling. Taste of Home Test Kitchen

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Cilantro-Avocado Tuna Salad SandwichesLime juice and cilantro in tuna salad who knew? This recipe for avocado tuna salad came to me as a way to have a protein-packed meal with lots of pizzazz. Heather Waldorf, Black Mountain, North Carolina

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Flank Steak with Cilantro & Blue Cheese ButterI love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. Gwen Wedel, Augusta, Michigan

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Cilantro-Lime Chicken SandwichesYou can use any type of bread or roll for this sandwich. We like the ciabatta, but have used other breads and rolls, whatever I might have handy. You can also pan fry the chicken if you can't get to a grill.Debbie Speckmeyer, Lakewood, California

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Cilantro-Lime RiceMy family's favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night when I was making fajitas, and everyone loved it! It's such an easy side dish and pairs well with kabobs on the grill, too. Robin Baskette, Lexington, Kentucky

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Mexican Egg CasseroleTomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. Mary Steiner, West Bend, Wisconsin

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Cilantro Salad DressingUse this zippy dressing over greens or hot or cold boiled potatoes. You'll love it! Sara Laber, Shelburne, Vermont

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Watermelon and Spinach SaladSummer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. Marjorie Au, Honolulu, Hawaii

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Black Bean & Corn QuinoaSome vegan quinoa recipes are boring, but this one definitely isn't. My daughters college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. Lindsay McSweeney, Winchester, Massachusetts

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Sesame Cilantro ShrimpOn days when I don't feel like spending much time in the kitchen, I reach for shrimp. I can have a hot meal in the table in 10 minutes. Tami Penunuri, League City, Texas

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Radish, Carrot & Cilantro SaladBright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. Christina Baldwin, Covington, Louisiana

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Cilantro Tomato BruschettaThis is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors doeuvre recipe that goes well with many different main dishes. Lisa Kane, Milwaukee, Wisconsin

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Cilantro PotatoesFresh cilantro gives an exotic Syrian-style flavor to these easy, delicious skillet potatoes. Theyre a creative complement to Moms tangy kabobs. Weda Mosellie, Phillipsburg, New Jersey

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Shrimp GazpachoHeres a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. Taste of Home Test Kitchen

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Sweet Potatoes with Cilantro Black BeansAs a vegan, I'm always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my moms favorites. Kayla Capper, Ojai, California

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Cilantro Lime ShrimpA quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. Melissa Rodriguez, Van Nuys, California

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Cilantro Beef TacosWhen I have leftover steak, its time to make cilantro tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. Thats a fiesta. Patti Rose, Tinley Park, Illinois

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Cauliflower CevicheMy 87-year-old mom showed me how to make this delicious vegetarian recipe that tastes so much like seafood ceviche. I often serve it with crackers on the side. Beatriz Barranco, El Paso, Texas

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The post Coriander vs. Cilantro: What’s the Difference? appeared first on Taste of Home.

Beans are divisivepeople love ’em or hate ’em. If you’re part of the group that loves beans and you’ll eat anything from bright green fava beans to hearty black bean recipes, then you probably also love butter beans. Or are they lima beans? Let’s settle the debate between butter beans vs. lima beans and make grocery shopping a little less confusing.

Is there a difference between butter beans and lima beans?

Butter beans are a common moniker for the group of beans known as lima. You might think lima beans are those green monsters from childhood dinners with a bad rap, but lima beans cover a whole range of colors along the beige and pale green spectrum. Scientifically known as Phaseolus lunatus, which literally translates to “moon-shaped bean,” their size range includes everything from the diminutive black-eyed pole lima to the gigantes.

Lima beans were first recorded in the Americas, both North and South. In fact, lima beans are so ingrained in Peruvian culture, they date back to the 15th century! They can be seen as a motif on local pottery and predate cultivated corn, a mainstay of Peruvian cuisine.

Lima beans are seen historically on most continents, having been grown by Native people in America and brought back to Europe by colonizers in the 16th century. They’re still popular in the American South, where butter beans are part of any reputable succotash. The larger gigantes variation is famous across Greece and Italy in Mediterranean recipes and of course in Peru, too.

What do butter beans and lima beans taste like?

While butter and lima beans cover a swath of varieties from pole beans to bush beans, and can be speckled or monochrome, they generally share some traits in terms of taste. Their skins tend to become thicker as they get larger, though still remain thin compared to some other types of beans. The interiors are creamy and luxuriously silky, perfect for mashes and blended bean dips. While the taste of lima beans or butter beans has been described as vegetal, that might do the variety a disservice. The taste ranges from mildly creamy to slightly herby, and the beans do a wonderful job adopting the flavors of the dish they’re in.

How to Cook Lima Beans or Butter Beans

Beans can take on many times their weight in liquid, and in fact need to in order to be cooked. When they take on that liquid too quickly, they tend to split and pucker, so when you’re using dried beans, overnight soaking is recommended. The overnight soak allows the beans to slowly absorb liquid at their own pace. This will also cut down on cooking time when you are ready to get them on the stove.

To soak butter beans or lima beans, rinse the beans and pick out any with spots or that immediately float. Cover the beans with room temperature water by at least a few inches and then leave them out overnight.

If you cook the beans without presoaking, they’ll still turn out delicious, but they may split and will take longer to become tender. People often buy limas in cans, precooked, but using dry beans gives you more choices for which variety of lima beans to buy.

There are all sorts of recipes for butter beans or lima beansbut the most basic butte bean or lima bean recipe would be to simply simmer them in well-salted water with a splash of olive oil until they are fork tender, which should take 60 to 90 minutes. To add more flavors, cook the beans in citrus and herbs like this lemon garlic lima bean recipe, or toss them with canned tomatoes, wine or stock to create more liquid for the beans to absorb.

Once cooked, lima beans or butter beans can be marinated in oil, sauteed, blended into a hummus-like dip, or used in our favorite Mediterranean recipes. Beans take on spices excellently, so use plenty of salt, pepper and fresh or dried spices.

The post Butter Beans vs. Lima Beans: Here’s the Difference appeared first on Taste of Home.

What are fava beans?

Favas, or broad beans, are typically a large, green podded bean that grow on thick stalks. Though thought of as a spring crop, favas are so sturdy and resilient, they are often grown year-round. Fava beans have an exterior skin that must be removed from the fresh bean before eating, which is why many people skip fresh favas (a mistake) and use canned favas instead.

Canned fava beans are a bit tough to find, though they certainly exist. These will be processed, meaning they are both cooked and have been shorn of their outer skins, and are best used for blended preparations such as dips. In late spring and early summer, look for fresh favas at the farmers market. Off-season, favas are most likely to be found dried, where they take on a mildly shriveled, brown appearance.

What do fava beans taste like?

Fresh favas are crisp and mild, with a buttery, creamy texture and a hint of nutty flavor. The fresher the fava, the milder it will taste, so dry favas tend to have a slightly stronger flavor.

How to Eat Fava Beans

Favas can take on any flavor and make great vegetarian snacks. They pick up dusting powder really well, whether salt and pepper or wasabi. Favas only need to be cooked quickly, but doing so brightens the green color, and makes the beans silky soft.

Fresh favas are notorious for requiring some work to harvest the tender beans from their skins. First, release the beans from their pods. You’ll find a translucent skin on the bean, but a paring knife or fingernail easily pierces it, and allows you to peel it off.

Dried favas have the same skin. A simple soaking will loosen up that skin so it may be removed and then the beans are ready to be cooked, which will bring them to life.

Almost any recipe with chickpeas could use fava beans instead. This includes bean salads and dips, as well as air-fried fava beans!

While fava pods aren’t edible, the green, leafy tips of fava bean stalks are. Tender and herbaceous, they lend themselves to stir-fries or soups like hot pot.

How to Store Fava Beans

Fresh fava beans should be stored in the refrigerator and used within a few days. To dry your own favas, remove the beans from the shell and allow them to dry out completely using a dehydrator on low or an oven. This process must be done as slowly as possible to eliminate the fava from cracking in half, as favas hold a lot of moisture. Dried favas should be stored in jars or other airtight containers, away from bugs and moisture.

The post What Are Fava Beans? appeared first on Taste of Home.

Whether you’re a real cowboy or merely a fan of rustic, homestyle cuisine, Ree Drummond’s Pioneer Woman cowboy steak recipe is for you (as is this Pioneer Woman pot roast). This monstrous, indulgent steak will feed a crowd and is perfect for your next cookout.

What is a cowboy steak?

If you’re not familiar with a cowboy-cut steak, it’s a special cut of ribeye that got its name from the steak’s popularity among ranchers and cowboys. This bone-in ribeye is typically thicker than a standard cut, usually around 2 inches thick, with more meat included beyond the eye. Often, butchers will also trim some of the exterior fat from the steak as well for a cleaner appearance. (If you can find a cowboy ribeye from a butcher with dry-aged steaks, it’s worth the splurge.)

Another key feature of this type of steak is its Frenched bone (meaning an exposed bone trimmed of all meat and fat) that was originally intended to serve as a handle so cowboys out on the range could eat this cut straight off the bone. However, don’t confuse this cut with its fancy-pants cousin, the tomahawk steak. While similar, a tomahawk ribeye features a longer, Frenched bone with a little extra fat left on the steak.

How to Cook Cowboy Steak Like Ree Drummond

Ingredients

Steak:

• 2 (2-pound) cowboy steaks (about 2 to 2-1/2 inches thick)
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil, optional

Ranch compound butter:

• 1/4 cup unsalted butter, softened
• 1-1/2 teaspoons ranch seasoning (e.g., Hidden Valley)
• 1-1/2 teaspoons chopped fresh parsley

Directions

Step 1: Season the steaks

Remove the steaks from the refrigerator and season all sides generously with salt and pepper. Let sit at room temperature for 30 minutes.

Step 2: Prepare the ranch butter

Meanwhile, combine the softened butter, ranch seasoning and parsley in a small bowl until evenly mixed. Transfer the butter to a piece of plastic wrap and roll it into a small log. Refrigerate the compound butter for at least 30 minutes until firm.

Step 3: Sear the steaks over direct heat

Set up your gas or charcoal grill with the coals or flames under one half of the cooking grates so there are two distinct cooking zones. Preheat to medium-high heat (about 400-450F) for 15 minutes, then place the steaks over direct heat (the side with the flame or coals). Sear for 3-5 minutes per side until deeply charred grill marks form.

To cook steak in a skillet: Preheat the oven to 375. Meanwhile, heat a large cast-iron skillet over medium-high heat on your stovetop until very hot. Next, coat the bottom of the skillet with 1 tablespoon of oil. Place one steak in the skillet and sear for 3-5 minutes on each side until a deeply golden crust forms. Then, using a spoon, tilt the pan and remove some of the fat drippings; discard. Reduce the heat to medium and then turn the steak onto its side and sear the fat cap for 1 minute.

Step 4: Move to indirect heat

Transfer the steaks to the indirect cooking zone of your grill (the side with no coals). Cover and cook for an additional 8-16 minutes or until the internal temperature reaches 135 for a perfect medium rare steak. Remove promptly to a carving board.

To cook steak in a skillet: Transfer the skillet to the oven and cook for 8-16 minutes, or until the internal temperature closest to the bone reaches 132 (for medium rare). Remove promptly from the skillet and transfer to a carving board.

Step 5: Top with butter and rest

Top steaks with a generous slice of ranch butter, cover, and let rest for 5 minutes. To serve, carve the steak off the bone and thinly slice it against the grain. Serve immediately.

Editor’s Tip: Don’t be afraid to enjoy as cowboys do and use the bone as a handle to dig right in. Then, pair it with one of these other cowboy-approved recipes.

Here’s What I Thought

Bold, rich, tender and juicy. Need I say more? Ribeyes have always been my favorite cut of steak when I’m looking to treat myself, and this one does not disappoint. While ribeyes are a fattier cut, a ribeye with compound butter adds an extra layer of flavor and indulgence that really is icing on the cake, erm, steer.

I would love to try this recipe with other meat rubs and compound butter flavors in the future. I’ve also recently splurged on a fancy smoker, and I think a reverse-seared cowboy steak is next on my bucket list!

The post How to Make The Pioneer Woman’s Tender Cowboy Steak appeared first on Taste of Home.

This is a quick recipe (just 30 minutes!) with little cleanup. Pick out your favorite French fry dip and let’s go!

Air-Fryer Chicken Tenders Ingredients

• Chicken tenderloins: Using only the most tender part of the breast (sometimes called “the nugget”), you have a perfectly sized, moist piece of meat that requires no prep. If you buy extras and freeze them, use ’em up in these other chicken tenderloin recipes.
• Panko bread crumbs: The gold standard of breadcrumbs, panko is made from crustless bread, resulting in large crisp flakes that fry beautifully.
• Garlic powder: For a more evenly flavored coating, use garlic powder instead of minced garlic cloves.

Air-Fryer Chicken Tenders Recipe

Ingredients

• 1 pound chicken tenderloins
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup panko bread crumbs
• 1/2 cup seasoned bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 large eggs, room temperature

Directions

Step 1: Prepare the air fryer

Set the air fryer to 400F and allow it to preheat as you prepare the chicken.

Step 2: Prepare the chicken

Sprinkle the chicken with salt and pepper, set aside.

Set up three bowls. In the first bowl, combine the bread crumbs, garlic powder and paprika. In the second bowl, whisk the eggs really well until completely incorporated. Leave the third bowl empty.

Using your less dominant hand, dip a chicken tender into the egg wash, shake it off and then place into the bowl with the bread crumbs. Use your dominant hand to toss additional breadcrumbs from the bowl on top of the tender, and then lightly press them onto the chicken so they adhere. Place the chicken in the empty dish at the end and start again.

Editor’s Tip: By only using one hand to handle the raw chicken and egg, the other remains clean and able to toss the breadcrumbs easily.

Step 3: Fry the chicken

Place the chicken in a single layer on a greased tray in the air-fryer basket. Spray the top of the chicken with cooking spray. Cook seven to eight minutes before flipping the tenders over and repeating on the other side. The goal is a golden brown coating and no pinkness left in the chicken. If you test a tender and find pinkness, return the tenders to the fryer for another one to two minutes per side.

Recipe Variations

• Add cheese: Add Parmesan to the chicken breading for a cheesy, umami-rich way to elevate a simple tender.
• Spice things up: Cajun chicken tenders give the nuggets a kick of heat when you’re looking for a little something extra. Simply add homemade cajun seasoning to the bread crumb mixture.
• Get saucy: Finger-licking good tenders could always use some hot sauce to heat things up (these are our favorite hot sauce brands to stock up on). Air fry the chicken tenders as normal and then coat them in sauce. Serve with plenty of napkins!

How to Store Air-Fryer Chicken Tenders

To keep your chicken tenders crispy and fresh, layer them in airtight containers with paper towels between the layers. They’ll last four to five days in the refrigerator. When ready to eat, simply reheat them in the air fryer for two to three minutes per side to recrisp the breading.

How to Freeze Air-Fryer Chicken Tenders

Making a big batch of tenders makes the most sense, so you can always have them on hand for a snack or when a surprise guest shows up. To freeze, lay your tenders on a cookie sheet lined with parchment, uncovered, and then place in the freezer. When the tenders are completely frozen, which should take five to six hours, place them in a large resealable bag. Remove as much air as possible from the bag.

You don’t need to defrost your tenders when you’re ready to heat them up; simply turn your air fryer to 400, and once ready, place your tenders back into the air fryer in a single layer and cook for eight minutes. You don’t even need to flip them! Do not remove the tenders once the time expires; leave them in the basket for an additional five minutes to heat through.

Tips for Making Air-Fryer Chicken Tenders

How can you make sure the air-fryer chicken tenders are crispy?

The key to crispy tenders is removing all moisture. The chicken should be dry before it goes into the egg, and your panko should also be dry. You can let the tenders dry out further by placing the plate with the raw, breaded tenders in front of a fan for five minutes. As long as the air-fryer is set to the right temperature, and you spray the basket and top of the tenders with cooking spray, they should get crispy.

What can you serve with air-fryer chicken tenders?

With chicken tenders, the name of the game is dipping sauce. You can lean into a homemade ranch dressing or barbecue sauce of any variety. And you could always try something different like a peanut butter dipping sauce. While it may sound simple, a really delicious homemade ketchup can be a surprisingly comforting choice too. Besides sauces, a crudits platter, air fried vegetables or even a french fry charcuterie board are great things to serve with chicken tenders.

The post How to Make Air-Fryer Chicken Tenders Just as Crispy as Your Favorite Fast Food Joint appeared first on Taste of Home.

Full of flavor and nutrients, this wheat-based grain can introduce you to a world of traditional dishes from other cultures or stand in for rice or couscous in favorite recipes.

What is bulgur wheat?

Bulgur starts as whole, raw, hulled wheat kernels, often called wheat berries or groats, that are parboiled, dried and ground into several sizes. This makes bulgur wheat distinct from milled, yet still raw, cracked wheat. Like parboiled rice, bulgur cooks relatively quickly, but it remains packed with fiber and nutrients.

Sometimes spelled bulghur, the dry grain may be red or white, depending on the wheat variety used. More important than the color is the grind, especially when deciding how to use this grain. Just keep in mind that bulgur is not gluten-free.

Are there different types of bulgur?

Bulgur grinds range from fine to extra coarse, with each type requiring more heat and time to cook completely. Finely ground bulgur can be soaked in a little hot water, so it’s sometimes called quick-cooking bulgur. You can still soak a medium grind, but it takes a bit longer and will be chewier than cooking it on a stovetop. Coarse and extra coarse bulgur are best cooked unless you like an ultra-chewy texture.

The grind might not be listed on packaging or bulk bins, although some companies specify the grind on their website. Fine bulgur looks a lot like couscous when dry and, once cooked, shapes well into balls, molded salads and kibbeh. Medium bulgur is the most common type; use it if the recipe doesn’t specify the grind. About the size of sesame seeds, a medium grind works particularly well when stuffing peppers or grape leaves but has all-around uses in side dishes, salads (like tabouli) and grain bowls. Coarse and extra coarse grinds, in nearly whole kernels, are best in a hearty pilaf or cooked into soup.

How to Cook Bulgur Wheat

To cook bulgur, simmer the grains on the stovetop or soak them in hot liquid. The coarser the grind, the longer it takes. Soaking in hot liquid keeps the grains well separated but is most effective with fine- and medium-grind bulgur. Instead of water, try vegetable or chicken stock, milk or coconut milk for more flavor. Plan on about 1/4 cup of dry bulgur per serving.

Cooking bulgur

Step 1: Simmer the bulgur

In a small saucepan, bring 2 cups of water to a boil. Add 1 cup of bulgur, stir briefly and cover. Reduce the heat to a simmer and cook until tender, checking after about 10 minutes for fine bulgur. Add 5 minutes for each increase in coarseness; add a splash of hot water as needed to keep the bulgur from sticking.

Editor’s Tip: Bulgur can also be cooked instead in a rice cooker on the white rice setting or in a pressure cooker.

Step 2: Drain and fluff

When fully cooked, remove the saucepan from the heat. Drain off any excess liquid; use a fork to fluff the bulgur. Cover loosely with a kitchen towel and let sit for five to 15 minutes before fluffing again and serving or using in a recipe.

Soaking bulgur

Step 1: Prepare the bulgur

In a heatproof bowl or pan, combine 1 cup of bulgur with boiling water, using 1 cup water for finely ground bulgur and 2 cups water for coarser grinds. Cover with a lid.

Step 2: Soak and drain

Let the bulgur sit in the hot water until tender; this might take 10 minutes for fine bulgur and up to an hour for coarse bulgur. Drain off any excess liquid, fluff with a fork and serve.

How to Serve Bulgur

Traditional Middle Eastern recipes that use bulgur include salads, pilaf, stuffed vegetables and dishes that shape cooked bulgur, often mixed with beans or lentils, into balls or patties. Bulgur can find its way into plenty of nontraditional dishes, too. Consider bulgur alongside a main dish of chicken or tofu and roasted vegetables or as the base for a Mediterranean bowl. Slip bulgur into a fusion recipe like chicken Greek salad, vegetarian enchiladas or a hearty jambalaya.

What does bulgur taste like?

Bulgur has a light nutty flavor and retains a slightly chewy texture even when fully cooked. It has more flavor on its own than many other grains but remains mild enough to blend with a range of ingredients in sweet or savory dishes. Cook it in milk with a little cinnamon and then stir in honey for a sweet base, or simmer in vegetable, mushroom or chicken stock for savory recipes.

The taste and texture of bulgur make it a popular ground beef replacement in vegetarian and vegan chili (like this bean and bulgur chili), but it can also be served alongside meat instead of rice or another starch.

How to Store Bulgur Wheat

Keep dry bulgur in its original packaging or in an airtight container. Store in a dry place at a cool room temperature.

Cooked or soaked bulgur will last for up to four days in the refrigerator or three months in the freezer. Once tender, fluff the bulgur and let it cool completely before transferring it to an airtight container for storage. It can be used chilled, at room temperature or reheated with a splash of liquid over low heat on the stovetop or in the microwave.

Our Best Grain Salad Recipes

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Barley Corn SaladA terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! Mary Ann Kieffer of Lawrence, Kansas

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Mediterranean Bulgur SaladWhether it's nutrition or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. Taste of Home Test Kitchen

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Jambalaya Rice SaladMy cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. Karen Rahn, Hixon, Tennessee

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Great Grain SaladI can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. Rachel Dueker, Gervais, Oregon

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Cranberry-Pecan Wheat Berry SaladI love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. Kristen Heigl, Staten Island, New York

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Brussels Sprouts & Quinoa SaladWith Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. Cameron Stell, Los Angeles, California

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Mango Barley SaladI made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. Dan Wellberg, Elk River, Minnesota

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Black Bean Bulgur SaladThe only cooking in this easy bulgur salad is heating the broth and bulgur. You can adapt the recipe to your preference; if you want to add chopped cooked chicken, use chicken broth in place of vegetable broth. Carole Resnick, Cleveland, Ohio

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Summer Salad by the LakeI came up with this recipe to show appreciation to all the teachers at my sons school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. Ramya Ramamurthy, Fremont, California

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Wheat Berry SaladThis hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.Nancy Lange, Phoenix, Arizona

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Avocado & Garbanzo Bean Quinoa SaladThis delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. Elizabeth Bennett, Seattle, Washington

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Lemon Rice SaladThis salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. Margery Richmond, Lacombe, Alberta

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Colorful Quinoa SaladMy youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. Catherine Turnbull, Burlington, Ontario

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Quinoa Tabbouleh SaladIn our new cookbook The Kitchen Decoded, we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. Logan Levant, Los Angeles, California

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Arugula & Brown Rice SaladWhen we have company, arugula with brown rice is always on the menu. Its my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. Mindy Oswalt, Winnetka, California

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Chickpea Mint TabboulehYoull love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. Brian Kennedy, Kaneohe, Hawaii

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Lemon Cranberry Quinoa SaladAs the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. Mary Shenk, DeKalb, Illinois

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Black Bean & Corn QuinoaSome vegan quinoa recipes are boring, but this one definitely isn't. My daughters college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. Lindsay McSweeney, Winchester, Massachusetts

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Bulgur Greek SaladIve tried to start eating healthier, and this recipe is wonderful, versatile and the ingredients are easy to find... and to have on hand at all times. Jennifer Andrzjewski Grizzly Flats, California

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Warm Squash & Quinoa SaladWhenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. Carly Taylor, Libertyville, Illinois

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Fennel Wild Rice SaladThis is a salad I invented years ago when my sister's family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn't the same without our wild rice salad! Aimee Day, Ferndale, Washington

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Garden Quinoa SaladThis recipe is special to me because its delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while theyre fresh! Patricia Nieh, Portola Valley, California

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The post What Is Bulgur Wheat and How Do I Cook It? appeared first on Taste of Home.

If you’re investing in blue curaao for the first time, have no fear, there are tons of ways to use it. I like to whip up Caribbean blue margaritas or blended blue lagoon margaritas.

How to Make a Jack Frost Cocktail

This recipe makes one cocktail.

Ingredients

• 2 ounces white rum
• 1-1/2 ounces pineapple juice
• 1 ounce blue curaao
• 1 ounce canned coconut cream or canned coconut milk
• 1/4 ounce simple syrup, plus more for rimming glass
• Shredded unsweetened coconut, finely chopped

Directions

Step 1: Combine ingredients

Add rum, pineapple juice, blue curaao, coconut cream and simple syrup in a cocktail shaker partially filled with ice.

Step 2: Shake cocktail to chill

Secure the cocktail shaker lid and shake vigorously for 20 seconds until cocktail is chilled.

Step 3: Rim glass

Dip the rim of a rocks glass in simple syrup, then dip the rim in shredded coconut. Fill the rocks glass with ice.

Step 4: Strain and serve

Strain the cocktail into the prepared glass and serve.

Can you make a nonalcoholic Jack Frost cocktail?

The cocktail is best when made with the ingredients listed above, but if you want to try making this nonalcoholic, there are a couple options! You could swap the rum out for a nonalcoholic clear spirit. There are quite a few zero-proof brands out these daystry Lyre’s or Ritual.

And instead of the blue curaao, use a dash of butterfly pea flower powder mixed with a bit of orange juice. The powder is similar to matcha powder and comes from the butterfly pea plant. Its deep blue hue flavored with orange juice should achieve a similar color to blue curaao and still create a tasty mocktail.

The post Jack Frost Cocktail Recipe: How to Make It appeared first on Taste of Home.

As first lady to President Jimmy Carter, Rosalynn Carter was a champion for the performing arts, an advocate for mental health and a devoted wife.

While Mrs. Carter’s professional legacy will always be the activism and philanthropy she performed alongside her husband, her memory also lives on through the recipes she shared from her ’70s kitchen. This Rosalynn Carter cheese ring recipe is one of two recipes (her strawberry cake is the other) that were shared by the U.S. National Archives after her passing at the age of 96.

We are honored to share her recipe here. It’s an easy recipe that’s perfect for potlucks, holiday celebrations or any time you’re looking for a vintage recipe that will transport you back in time.

‘Plains Special’ Cheese Ring Recipe

Ingredients

• 1 pound sharp cheese, grated
• 1 cup pecans, finely chopped
• 1 cup mayonnaise
• 1 small onion, finely grated
• Black pepper
• Dash cayenne
• Strawberry preserves, optional

Directions

Step 1: Combine savory ingredients

In a large mixing bowl, combine all ingredients except the strawberry preserves. Mix well and season to taste with pepper.

Editor’s Tip: Grate the cheese fresh off the block for this recipe. It makes a world of difference!

Step 2: Chill

Transfer the mixture to a 5- or 6-cup ring mold. Cover with plastic and chill in the refrigerator until firm, for several hours or overnight.

Editor’s Tip: For easy unmolding, line the mold with plastic wrap or try these other tips for making a perfect mold.

Step 3: Serve

To serve, carefully unmold the cheese ring to a plate, and if desired, fill the center with strawberry preserves. Enjoy with your favorite assortment of crackers.

The post How to Make the ‘Plains Special’ Cheese Ring, One of Rosalynn Carter’s Most Iconic Recipes appeared first on Taste of Home.

What is an English custard tart?

Custard tarts are traditional British desserts that have been part of the cuisine since at least the Middle Ages, and they’re enjoyed by everyday citizens and royalty alike. They’re made of shortcrust pastry with a creamy egg custard filling and dusted with nutmeg. They can be made as small, bite-sized tarts or larger tarts for slicing and sharing, like a classic treacle tart.

English Custard Tart Ingredients

• Eggs and egg yolks: The filling of an English custard tart is made with an egg custard, so you’ll need whole eggs and egg yolks to add richness. Including the whole eggs will give the custard a bit more stability as it bakes.
• Half-and-half: The custard filling is creamy but light, so half-and-half will be your best bet for the right consistency.
• Butter: Melted butter is an essential ingredient in both the short-crust pastry and the custard. It will create a flaky texture in the crust, and help to keep the filling nice and smooth.
• Nutmeg: Nutmeg is the classic topping for an English custard tart.

English Custard Tart Recipe

This recipe is for a single, large tart that serves six and was contributed by Community Cook Teri Rasey-Schloessmann from Tulsa, Oklahoma.

Ingredients

• 1-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 large egg, beaten
• 1/4 cup butter, melted
• 2 tablespoons half-and-half cream

Custard:

• 2 large eggs, plus 4 large egg yolks, room temperature
• 3 tablespoons sugar
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1-1/3 cups half-and-half cream
• 4 tablespoons butter, melted
• 1/8 teaspoon ground nutmeg, optional

Directions

Step 1: Mix dry ingredients for the crust

Preheat oven to 400F. In a large bowl, combine the flour, sugar and salt.

Step 2: Mix wet ingredients for the crust

In a small bowl, whisk the egg, melted butter and half-and-half cream until fully incorporated.

Step 3: Make the dough

Gradually add the egg mixture to the dry ingredients, tossing with a fork until the dough holds together when you press down on it.

Form the dough into a ball or disc with your hands. Place it in the center of a 9-inch fluted tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the pan, then refrigerate for at least 30 minutes.

Step 4: Blind bake the crust

Line the crust with two layers of foil and fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edges are lightly golden brown, 10 to 12 minutes.

Remove the foil and weights, return to the oven and bake until the bottom is golden brown, three to six minutes longer. Transfer to a wire rack to cool completely.

Editor’s Tip: There’s no need to dock the crust before blind baking it because the pie weights will keep it from puffing up too much.

Step 5: Make the custard filling

In a large bowl, beat the eggs, egg yolks, sugar and flour until smooth. Add the half-and-half cream and melted butter and stir until all ingredients are blended together. Carefully pour the custard mixture into the crust.

Step 6: Bake

Bake until the filling is set, 20 to 22 minutes. Cool on a wire rack. If desired, sprinkle with nutmeg before serving.

Editor’s Tip: The custard will continue to firm up as it cools, so it’s important not to overbake it. Remove the tart when the edges are set, but the center still has a slight wobble.

Recipe Variations

• Give it a lemon twist: To make a lemon custard tart, add 2 tablespoons of lemon zest to the crust. Then reduce the amount of melted butter in the custard by 2 tablespoons and substitute with 2 tablespoons of lemon juice. Try this same variation with other fresh citrus fruits like grapefruit or oranges.
• Top it with berries: Once it’s baked and cooled, top your custard tart with fresh berries (like these cute berry tartlets) for a beautiful presentation and added flavor.
• Use a different spice: Instead of nutmeg, try a sprinkle of cinnamon on top of the tart.

How do you store an English custard tart?

Place leftovers in an airtight container and store in the refrigerator for up to two days. Remove and let stand at room temperature for 10 minutes before serving.

Can you freeze an English custard tart?

Freezing custard tarts is not recommended. The custard is likely to split and the pastry may become soggy.

English Custard Tart Tips

Do I need to use a tart pan?

You can make English custard tarts with other types of pans. If you don’t have a tart pan, try using a springform pan or a pie dish.

Can you use store-bought custard?

English tarts are made with an egg custard. Store-bought custard does not contain eggs; it relies on cornstarch to thicken it, so you won’t get the same rich flavor and creamy texture.

The post How to Make an English Custard Tart appeared first on Taste of Home.

General Tsos Cauliflower

The post 25 Vegan Comfort Food Recipes for Cozy Nights In appeared first on Taste of Home.

What is honey garlic chicken?

Honey garlic chicken is exactly what you want to make when you’ve grown tired of boring, plain chicken. This recipe turns regular chicken breasts into a saucy, piquant dish using only the simplest ingredients. You get the sweetness from the honey and the minced garlic gives a nutty aftertaste.

Ingredients for Honey Garlic Chicken

• Chicken breasts: When cooked right, these tender, moist portions of the chicken provide a low-fat and flavorful protein.
• Honey: Honey is just as good in savory applications as it is in sweets. Thick and full of flavor, it also provides some of the stickiness needed for the breading to hold on to the chicken. Here are the best honey brands to keep stocked in your pantry.
• Soy sauce: A sweet and salty umami bomb in liquid form, soy sauce is a fermented garum made of soy beans. It gives dishes a salty, rich undertone.
• Garlic: Fresh garlic gives bite and sweet heat to the chicken.

How to Make Honey Garlic Chicken

This recipe makes enough lip-smacking chicken for four people.

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons butter
• 1/3 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
  
• 1 tablespoon minced garlic

Directions

Step 1: Mix your dry ingredients

Start with a large, shallow dish at least the size of a dinner plate. To the bowl, add the flour, salt and pepper and then use a fork or whisk to blend it together.

Step 2: Prepare the chicken

Lay a piece of plastic wrap or parchment on a cutting board. Place each breast on the board in an even layer, and then top with another sheet of plastic wrap. Using a mallet, gently pound the chicken, starting from the middle and working your way to the outside. Continue until the breast is 1/2-inch thick.

Step 3: Flour the chicken

Gently lay the chicken breasts in the flour mixture. Use your fingers to gently pat the chicken to allow the flour to adhere better.

Now flip the breasts over and repeat so that flour coats both sides. Lightly shake them to remove excess flour.

Step 4: Mix liquid ingredients

In a small bowl, combine the honey, soy sauce, rice vinegar and garlic. Mix well with a fork or whisk.

Step 5: Sear the chicken

In a large skillet, melt the butter over medium heat. Once the butter starts to bubble and smells slightly nutty, add the chicken (you may need to do this in two batches depending on the size of your skillet). Cook the chicken until the skin turns brown, which you can check with a pair of tongs by just pulling up a corner of the chicken to check. Once it has browned, flip the chicken over and allow the second side to brown.

Step 6: Add the sauce and simmer

Reduce the heat to medium low, and pour the sauce over the chicken, making sure to scrape all of it out of the bowl. Flip the chicken over, so the sauced side is now on the bottom, and then leave the chicken to simmer, uncovered, until no longer pink. This should take six to 10 minutes. Keep checking the chicken so it doesn’t overcook, and don’t allow the sauce to go over a simmer. Serve immediately.

Honey Garlic Chicken Recipe Variations

• Make it a stir-fry: Honey chicken stir-fry takes the recipe above and adds vegetables to it, resulting in a delicious one-bowl meal.
• Swap the meat: If you want to mix things up, change out the chicken for pork and try honey garlic ribs.
• Use the sauce to dress a salad or slaw: Use any leftover sauce in a salad or slaw you pair with the chicken. The flavors will blend well with crisp leafy greens.

How to Store Honey Garlic Chicken

Honey garlic chicken stores beautifully in the refrigerator. To save servings for the next day or two, you can add leftovers to an air-tight container or zip-top bag. When ready to serve again, reheat in the microwave in 30-second bursts at a time, until heated all the way through.

Honey Garlic Chicken Tips

How do I prevent the chicken from being dry or overcooked?

Flattening the chicken to an even thickness will ensure even cooking without it getting tough or dry.The sauce infuses the meat with moisture. The key is to keep the skillet at medium heat, not high, and to ensure that as soon as the meat is no longer pink, you pull it off the stove.

Can I use thighs to make honey garlic chicken?

While you can use skinless, boneless thighs to make this recipe, the texture of the finished product will be slightly different (but still delicious). Dark meat is often more moist than white meat, but takes slightly longer to cook. Still, it should only take a minute or two longer, so keep an eye on the progress of the dish as it simmers.

What sides work well with honey garlic chicken?

Consider grains like rice, quinoa or couscous. Fluffy grains will soak up all the sauce and turn this dish into a warm, comforting meal. The addition of roasted vegetables will take this from a simple dish to a colorful, complete meal. Steamed or roasted broccoli or sauteed carrots or asparagus will all go magnificently with this chicken bowl. For a healthier version, consider spaghetti squash for a slightly sweet, earthy bite that will pair well with your honey garlic sauce.

The post How to Make Honey Garlic Chicken appeared first on Taste of Home.