Convenience

55 Recipes That Are WAY Better As Leftovers

Fact: Some foods are infinitely better after they sit around for a while. B...
Fact: Some foods are infinitely better after they sit around for a while. Be it chemistry, physics, or alchemy (truthfully I'm not quite sure), it's an absolute law. And that's a great thing when it comes to cooking dinner, because plenty of recipes yield more than we need at the moment. So don't worry if these dishes don't get eaten up in the first night; you won't have to worry about leftovers for long. 

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Salted Caramel Peach Cobbler

If you thought peach cobbler just couldn’t get any better, you’re not alone...
If you thought peach cobbler just couldn’t get any better, you’re not alone. But brace yourself—it just got better. Salted caramel sauce sweetens the fresh peach filling and comes in as the perfect finishing touch in this decadent uptake on the classic summer cobbler. While our Salted Caramel Sauce is certainly easy enough to make (no candy thermometer necessary!), if you’re in a hurry, you can sub in jarred caramel sauce—but don’t forget to add a healthy pinch of kosher salt! You’ll likely have more caramel than you need; any leftover Salted Caramel Sauce can be stored in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Now, you might be thinking it’d be absolutely criminal not to serve this Salted Caramel Peach Cobbler with vanilla ice cream, and you’d be entirely correct. Don’t forget to grab a quart when this dessert is on the menu.
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Crispy Salmon With Cucumber-Tomato Salad and White Barbecue Sauce

If you aren’t drizzling white sauce on more than just barbecue, you should ...
If you aren’t drizzling white sauce on more than just barbecue, you should be. Case in point? This easy, crispy salmon dinner. Don’t bash skin-on salmon until you’ve tried it like this. Cooking the skin-on salmon over a relatively low heat allows the skin to render and crisp up, while the flesh stays tender and soft. The salad, though, with its pickle-like flavor from the vinegar, is the kicker here. Seasoning the cucumbers first gives them so much flavor from the start, resulting in a side that’s bright and adds vibrance that complements the salmon. The white barbecue sauce ties everything together, and even though it’s primarily mayonnaise, it doesn’t feel heavy. If you don’t want to make white sauce, buy some from your favorite barbecue joint or the grocery store. Serve with a glass of white wine.
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Copycat Cheesecake Factory Buffalo Blasts

Sure, cheesecake is good, but everyone knows The Cheesecake Factory excels ...
Sure, cheesecake is good, but everyone knows The Cheesecake Factory excels when it comes to shareable apps. Enjoy your favorite gooey, spicy, and crispy Cheesecake Factory snack without leaving the house. Our Copycat Cheesecake Factory Buffalo Blasts are perfect for parties, movie nights, or just adding a little excitement to dinner or snack time.
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Sheet Pan Honey-Mustard Sausages 

These simple Sheet Pan Honey-Mustard Sausages are about to become a staple ...
These simple Sheet Pan Honey-Mustard Sausages are about to become a staple in your kitchen. There’s minimal prep and cleanup, and everything comes together in less than an hour, so so it’s perfect for a weeknight. The crisp, creamy potatoes and charred peppers and onions make a perfect pairing for the sweet-yet-savory sausages, and adding parsley at the end provides just the right amount of freshness. You can find fresh bratwursts in the meat section of your grocery store, over by the proportioned burgers. You can also use fresh Italian sausages instead. Stirring the veggies together on the sheet pan means you use one less dish and also lets you grease the pan more efficiently. Pair with a green salad, a wedge of toasted sourdough bread, and a beer or glass of merlot or pinot noir for a well-rounded meal.

Our Easiest Recipes Ever

Convenience

Our Easiest Recipes of All Time

Did you resolve to cook more this year? In addition to helping you feel lik...
Did you resolve to cook more this year? In addition to helping you feel like a functional adult, eating at home saves money and cuts out the added, unnecessary ingredients that often sneak into restaurant dishes. Cooking and eating in more often may seem like a challenge, but that's where these recipes come in; we know that life gets in the way, so you need meals that don't. We're talking short hands-on prep times (every recipe here requires 30 minutes or less) and foolproof cooking methods, like Instant Pot and single-skillet dishes. 
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How to Make Classic Crab Cakes

  The sweet, clean flavor of crab shines in this recipe for Classic Crab...
  The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes. This light but filling seafood staple mainly relies on ingredients that are already in your fridge and pantry and comes together in less than half an hour. We've also included a salmon variation if you're not in the mood for crab. 
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How to Make Grown-Up Pasta Salad

You know that pasta salad from childhood (you know the one—rotini, canned o...
You know that pasta salad from childhood (you know the one—rotini, canned olives, underripe grape tomatoes, cubed cheese)? It showed up at cookouts, sleepovers and every occasion in between, and it holds a special place in hearts a plenty—or at least it does around our office. So, we made a few swaps to create a fully grown uptake that still hits all the nostalgic notes we crave. Think a more sophisticated nood (we went orecchiette, but you can go with whatever you like!), buttery Castelvatrano olives (i.e. the best olives), juicy-sweet heirloom cherry tomatoes for dynamic color, hunks of savory salami, rich and creamy mozzarella pearls, radishes for fresh crunch, and an easy, from-scratch Italian dressing. Sure, it may require a trip to the grocery store’s olive bar, but trust us, it’s so worth it. 
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How to Make Fudgy Flourless Brownies

  No flour? No problem. The richest, fudgiest brownies you’ll ever bake ...
  No flour? No problem. The richest, fudgiest brownies you’ll ever bake don’t actually need it. The key to keeping these decadent one-pot brownies flour-free is cornstarch, and a combination of cocoa powder and melted chocolate give them their incredible chocolatey personality. The recipe calls for unsweetened natural cocoa; however, you can use Dutch processed if that’s what you have on hand (the flavor will be slightly different—but still delicious). With this flourless brownie base, you truly can’t go wrong—so while it’s not required, we highly encourage adding your favorite mix-ins. We found that peanut butter cups take these fantastically fudgy brownies over the top (in the best way). Find more tips for baking perfect brownies in this guide. 
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How to Make French Onion One-Pot Pasta

  Inspired by the deeply savory flavors of French onion soup, this singl...
  Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to a boil and cook until your pasta is tender and the liquid is largely absorbed. This French Onion Pasta is here to prove that all you need for an incredible meal is one pan and a plan.   
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How to Make No-Yeast Cinnamon Rolls

  Most classic cinnamon roll recipes require yeast, which means these re...
  Most classic cinnamon roll recipes require yeast, which means these recipes also require you to let the dough rest and rise a couple of times before they make it into the oven… so the cinnamon rolls you start in the morning won’t actually be ready until later that day. But hold tight, no need to reach for the canned rolls—there’s another way. We developed these yeast-free cinnamon rolls specifically to deliver big on homemade flavor, while allowing you to wake, bake, and enjoy the gooey goodness all within an hour. Here, we swap the yeast for baking powder for instant lifting power and incorporate plain (not Greek) yogurt to enrich the dough with a little bit of tang to make up for the lack of yeasty flavor. They come together in a snap and you don’t even have to break out a mixer, as everything is combined by hand. Filled with buttery, gooey cinnamon-sugar ribbons and topped with a decadent, lick-the-bowl-worthy brown butter-cream cheese glaze, these buns are worth every bite. 
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