Recipes

All the classic flavor of a Reuben sandwich, but in casserole form.

You may be tempted to use straight vodka, but don't! By using flavored vodka instead of regular, you can create delicious flavors that actually make Jello Shots taste good! Imagine that.

This mild, kid-friendly sauce is creamy and velvety, with a subtle tang from sharp cheddar. Try it with steamed or sautéed veggies, baked potatoes, nachos, open-faced roast beef sandwiches, and hot cooked macaroni or penne. Using sharp cheddar cheese is important here, as you want the zippy flavor mild just doesn't have. And here's a bonus: This slimmed-down sauce boasts a fraction of the fat you'd find in regular or processed cheese sauces.

This rich and creamy casserole will be a new holiday (or weekday) favorite. Room temperature egg yolks and cream will blend into the mashed potatoes more easily; let them sit at room temperature 30 minutes before using. This cheesy casserole is the perfect side dish for Thanksgiving dinner or a Sunday supper.

The magic of this green bean casserole comes from making your own cream of mushroom soup, which is really a super-mushroomy, creamy, thick sauce that turns into a rich, flavorful coating for perfectly-cooked fresh green beans in the oven. Use as many fried onions as feels right to you—they're one of the most important parts of this dish!

Freshen up a classic chicken dish by using Meyer lemons for the sauce.  These lemons have a great tangy aroma and are sweeter and less acidic that regular lemons.  

Pureed with flavorful aromatics, white beans shine as a dairy-free hero, delivering creamy, rich body to our vegan Alfredo sauce. Whether you follow a vegan diet, you’ve cut out dairy, or you’re simply looking for a delicious (low-fat) new pasta dish to add into your rotation, you’re going to love this flavorful white bean Alfredo. The nutritional yeast is a key ingredient of the sauce, as it provides a near-cheesy umami flavor, so it’s worth picking up even if it’s not already a staple in your pantry.

This creamy, crowd-pleasing casserole delivers generously on cheesy, savory flavor—but requires a fraction of the fuss of classic chicken cordon bleu. The key to this chicken cordon bleu casserole’s incredible, bubbly richness is the stovetop cheese sauce made with Swiss and Gruyère. (If you have trouble finding Gruyère, simply substitute the same amount of Swiss.) Additionally, toasting the breadcrumb topping on the stovetop will keep them exceptionally crispy during baking; so while it may seem like an unnecessary extra step in the casserole’s assembly, it does make for a tastier final product. We call for shredded rotisserie chicken here, but rest assured—this is a great casserole recipe for using leftover cooked chicken. In fact, you can even cut the recipe in half and bake the chicken cordon bleu casserole in an 8-x8-inch square pan for a smaller crowd. One final pro-tip from our test kitchens: You can finely chop the chicken and ham and turn this recipe into an awesome dip for a party.

Dijon mustard, sharp Cheddar, and hot sauce are the three secret ingredients in this creamy baked macaroni and cheese that give the casserole an extra bite. Pair this comfort food with a side salad to round out the meal.Prep: 15 minutes, Cook: 40 minutes

Instead of the usual pasta, rice soaks up all of the delicious lemon-garlic sauce in this shrimp dish. This one-pan supper comes together quickly and will please everyone around your table. Make it come together even faster by using bagged precut broccoli florets.

Plan a home-style dinner like grandma used to make with only 30 minutes of prep work for this chicken and dressing recipe. You'll come home to a house with smells reminiscent of Sunday suppers with the family.

No grill? No problem. These juicy Boneless Pork Ribs are so tender they fall apart, and the only thing better than the meat is the slightly sweet, tart, and smoky sauce. We’ve hit all the flavors you’re looking for in barbecue, resulting in a combination of tastes that’s juuuuuust right for a backyard cookout or family dinner. Be sure to get boneless country style ribs for this recipe. You can ask your butcher to cut a boneless pork shoulder into 1 1/2 inch-thick slabs. The process requires that you bake the ribs covered in the beginning, to retain the juice that are released from the meat, and uncovered at the end to give them a nice exterior texture and lots of texture. Serve with your favorite comfort-style side, like potato salad, cole slaw, macaroni and cheese, or grilled veggies.

Nourishing, vibrant, and served without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. If mussels aren't your favorite, you can easily substitute littleneck clams in their place--just be sure to thoroughly scrub the clams' shells in cold water before using. To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty baguette, and serve with a light salad.

Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like. Pickled beets can stay in your pantry for months so make extra to have on hand. They add a great tang and color to a fresh cole slaw, bright flavor and color to a cheese board and earthy notes to a spinach salad. The pickling liquid is a great base for other vegetables you will have depending on the season such as cucumbers, carrots and onions.

Breakfast casserole is a beautiful thing because it puts everything you want on your plate in one warm bite. Our Breakfast Potato Casserole is essentially a baked omelet with all the toppings: hearty potatoes, flavorful veggies, savory sausage, and light, fluffy eggs. You could serve this with tortillas on the side, since it's pretty much instant breakfast burrito filling. We used mild sausage, but if you prefer more heat, go for the spicy stuff. If you'd like to prep this ahead of time, you can follow the first three steps up to a day in advance.

Requiring a mere 2 ingredients (both of which are likely already in your pantry), this is the fudge you can make with one only one hand. Packing an intensely chocolatey flavor, this easy fudge recipe is sure to please.

Loaded out cheesy, chicken, and potato casserole is as easy as 1-2-3. For lighter and more sensitive palates, reduce the hot sauce measurement by half. 

Don't let this pie's name fool you. Rather than saltiness and acid, this pie is rich with sweetness, much like a chess pie. A slightly tangy crunch from the pickle, which tastes more like relish, comes through on the back end.

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Enjoy the delicious flavors and textures of a slice of pecan pie in a bite-sized, hand-held dessert. These mini pecan pies have the perfect amount of sweetness paired with the warming spices you crave this time of year. Starting with frozen tart shells makes it easy to achieve a crisp, buttery crust that compliments the gooey, nutty filling. All-in-all, these mini pecan pies are some of the easiest treats to whip up for a holiday party, and they'll be the first ones to be cleared out on the dessert table.

A fragrant herbed butter and roasted lemon slices complement the sweet, nutty flavor of red snapper for a super-fresh dish. Complete the meal with colorful Sautéed Zucchini and Bell Peppers.Prep: 9 minutes; Cook: 13 minutes

1-9" pie

We’ve got a triple-threat here: Rich red velvet, gooey, fudgy brownies, and tangy cheesecake unite to form a dessert bar everyone will love. These red velvet cheesecake brownies are decadent without being too sweet, thanks to the cheesecake swirl, and a delicious twist on plain old brownies. They slice super clean, but remain gooey and soft. If you like your brownies fudgy bake them on the lower 30-minute end. For cakier brownies, bake longer, up to 35 minutes. Lining your pan with parchment keeps these from sticking to the pan, making them much easier to slice.

This melt-in-your-mouth cake will be the star of your holiday meal. Your guests will be begging for the recipe!