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Cheesy Scalloped Potatoes

09/26/2012 by Sally Cameron 15 Comments

Cheesy scalloped potatoes are a classic, crowd-pleasing side dish made with thinly sliced potatoes layered with Gruyère and Parmesan, then baked until creamy, bubbling, and golden on top. Often called potatoes au gratin, this rich potato casserole is perfect for Easter, Christmas, Thanksgiving, or any special-occasion dinner.

A slice of scalloped potatoes on a serving spatula with perfect layers of golden potatoes.

This cheesy scalloped potatoes recipe is all about real ingredients and reliable results: fresh potatoes, good cheese, milk or half-and-half, and fragrant herbs. I slice the potatoes ⅛-inch thick, then gently simmer them in the dairy until just tender before layering and baking. That extra step makes the recipe practically foolproof-no crunchy centers, just creamy, tender potatoes with beautifully melted cheese in every layer.

Cheesy Scalloped Potatoes Recipe Snapshot

Simple ingredients - No canned soup or boxed mix, just fresh potatoes, good cheese, dairy, and herbs.
Ultra-cheesy - Gruyère and Parmesan melt into the layers and bake to a golden top.
Foolproof method - Thin ⅛-inch potato slices are gently simmered in dairy before baking, so you get tender potatoes with no crunchy centers.
Perfect for special dinners - A classic side dish for Easter, Thanksgiving, Christmas, and holiday entertaining.
Make-ahead friendly - Bake ahead and reheat before serving, making holiday entertaining easier.

Ingredients You'll Need

Potatoes - Yukon Gold potatoes are ideal for cheesy scalloped potatoes because they're creamy, hold their shape well, and bake up tender without falling apart.
Dairy - Whole milk works well; half-and-half makes the dish richer for holidays and special occasions. Add a little heavy cream for an extra-luxurious, dauphinoise-style version.
Cheese - Gruyère adds nutty depth, while Parmesan brings salty, savory flavor.
Herbs - Fresh thyme adds an earthy, aromatic note.
Spice - A pinch of nutmeg or mace adds subtle warmth. Optional.

See the recipe card below for the complete ingredient list and measurements.

For another terrific potato dish try my French Potato Salad, served chilled or warm.

Chef's tip on buying potatoes:
Potatoes labeled "yellow" or "gold" are both yellow-fleshed varieties and work especially well for scalloped potatoes because they have a creamy texture while still holding their shape. Choose larger potatoes when possible-they're easier to peel and slice evenly on a mandoline or a hand slicer. Skip bagged potatoes if you can and select them individually, looking for smooth skins with no sprouts, soft spots, or green patches.

Substitutions and Variations

Cheese options - If you can't find Gruyère, use another good-melting cheese such as Comté, Fontina, or a mild white cheddar.
Herb options - Dried thyme can stand in for fresh; use about one-third to one-half as much. Fresh marjoram also works well, or use a small amount of fresh rosemary since its flavor is stronger. Dried Italian seasoning is another easy option.

If you love potatoes, another great recipe that simple is this Baby Dutch Yellow Potato recipe with herbs.

Chef's Tip - Why I Simmer the Potatoes First
Most scalloped potato recipes layer raw slices with cream and cheese, but the center can stay underdone and the timing is less predictable. I prefer to slice the potatoes ⅛-inch thick and gently simmer them in the milk or half-and-half first, just until tender, then layer and bake. I used this method for catered dinners for years because it consistently produced creamier, evenly tender potatoes with reliable results.

How to Make Cheesy Scalloped Potatoes

Tools note - To slice the potatoes perfectly evenly, use either a food processor with an ⅛"-inch sliced blade or a mandoline.

Thin slices of gold potatoes sliced with a mandoline in hands and on cutting board.

Peel potatoes and slice ⅛" thick.

Simmering potato slices in milk and herbs for scalloped potatoes.

Simmer potatoes in milk with herbs just until tender when pierced.

Layering cooked potatoes slices with cheese into a square baking dish for potatoes au gratin.

Begin layering potato slices into a buttered 9x9 or two quart casserole dish alternating with the grated Gruyere and Parmesan cheeses.

An almost finished dish of scalloped potatoes with bowl of grated cheese on side.

Finish layering and end with the rest of the cheese and parmesan. Bake scalloped potatoes until golden brown on top and the potatoes are set and a bit firm. They will set more upon cooling for a few minutes which makes slicing easier.

Chef's tool tip: If you don't have a food processor, a classic tool called a mandoline is a terrific kitchen tool for slicing at an economical price. Slice potatoes, apples, pears, beets, carrots and other fruits and vegetables uniformly thin when needed.

Make-Ahead & Re-Heat

Assemble and bake the scalloped potatoes until the potatoes are just tender and the top is lightly golden, then cool, cover, and refrigerate for up to 1 day.

Before serving, let the dish sit at room temperature while the oven heats, up to about 1 hour. Reheat covered at 350°F until hot, then uncover for the last few minutes to re-crisp and brown the top.

Serving Suggestions

Cheesy scalloped potatoes pair beautifully with roast beef tenderloin, roast chicken, pork roast, Thanksgiving turkey, or Easter ham, making them a natural choice for holiday and special-occasion dinners.

Because scalloped potatoes are rich and filling, keep the rest of the meal simple. Serve them with a green vegetable such as these blanched green beans and add a crisp side salad for freshness and balance.

A slice of cheesy scalloped potatoes on a brown plate with thyme sprigs.

Storage

Leftover cheesy scalloped potatoes keep in the refrigerator in an airtight container for up to 4 days.

To reheat, warm portions in the microwave until hot, or cover the dish with foil and bake in a preheated 350°F oven until heated through. Timing will depend on how cold they are from the refrigerator, but they should reach 165°F internally when checked with a digital thermometer.

Recipe FAQs

Can I make cheesy scalloped potatoes ahead of time?

Yes. Bake them a day ahead, cool completely, cover well, and refrigerate. Remove the dish from the refrigerator about 1 hour before reheating, then warm in a 350°F oven until heated through and the center reaches 165°F.

Can I add extra ingredients like garlic, onions, or bacon?

Absolutely. Add roasted garlic, crisp crumbled bacon, or thinly sliced onions and garlic that have been sautéed before layering. These are easy ways to change the flavor without altering the basic method.

What potatoes are best for cheesy scalloped potatoes?

Gold or yellow potatoes work especially well because they have a creamy texture while still holding their shape after slicing and baking. Russets are starchier and tend to break down more, so I prefer to save them for baked or mashed potatoes.

More Potato Recipes

Who doesn't love potatoes? They are so versatile and an always welcome side dish. Try a few of my other potato recipes.

If You Make This Recipe

If you make this Cheesy Scalloped Potatoes recipe, please add your comment. I appreciate your feedback and enjoy hearing from you, and your comments help other readers too.

📖 Recipe

Baked Barbecue Chicken Thighs

02/24/2026 by Sally Cameron 1 Comment

If you're craving barbecue chicken flavor but don't want to fire up the grill (or don't even have a grill), these baked barbecue chicken thighs are the answer. A few weeks ago I wanted that same sticky, saucy BBQ chicken for dinner, but I wasn't in the mood to fuss with the grill, so I baked them in the oven instead. This easy method delivers juicy dark meat and a glossy BBQ glaze with minimal effort-perfect for busy weeknights or cold-weather days when grilling just isn't happening.

An oval platter with crinkled parchment and 6 glossy BBQ chicken thighs with serving fork.

Baked BBQ chicken thighs is one of those "too simple to be this good" dinners. The oven does the work: the thighs brown, the fat renders, then you brush on BBQ sauce near the end so it sets into a glossy glaze. They're great right off the pan and even better as leftovers for lunch the next day. If you have my homemade BBQ sauce on hand, this is the perfect place to use it.

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Baked BBQ Chicken Thighs Highlights

No grill required - Great BBQ chicken flavor from the oven.
Dead simple recipe - Trim, pat dry, season, bake, glaze, done.
Juicy every time - Thighs are moist and forgiving, even at higher heat.
BBQ glaze - Sauce goes on near the end so it's glossy, not scorched.
Great leftovers - Reheats well and makes an easy lunch the next day.

Ingredients You'll Need

Raw chicken thighs with bbq sauce, and seasonings on a cuonter.

Chicken thighs - Use bone-in, skin-on for the juiciest results and best browning.
Oil - Just a light coating helps the seasoning stick and encourages browning.
Seasoning - Use either your favorite BBQ dry, my homemade BBQ spice rub, or a simple mix of pantry spices (salt, black pepper, garlic powder, onion powder, smoked paprika).
BBQ sauce - This is the star. Use a thick sauce that clings well-my homemade BBQ sauce (naturally gluten-free) is easy and adds the best sweet-tangy, smoky flavor, but your favorite sauce works too. Just watch the sugar content as high sugar in sauce burns.

Chef's tip: Why Make Homemade BBQ Sauce? Most store-bought barbecue sauces are loaded with added sugars (cane sugar, corn syrup, high fructose corn syrup) and extra preservatives and thickeners. If you want a cleaner option-and better flavor-make your own. My homemade BBQ sauce comes together in minutes, and you can control the sweetness, salt, and spice so it tastes exactly the way you like, without the stuff you don't need.

Substitutions and Variations

Boneless, skinless thighs - Boneless should work fine; they'll cook faster. Bake at the same temperature, start checking around 15 minutes, then glaze for the last few minutes until they reach 175°F-185°F for best texture.
Chicken drumsticks - Use the same method. They may need a little longer depending on size; glaze near the end.

How to Make Oven Baked Barbecue Chicken Thighs

This simple method gives you juicy oven baked BBQ chicken thighs with a glossy BBQ glaze. Start by pre-heating the oven to 425°F with the oven rack in the middle.

Trimming raw chicken thighs in a cutting board.

Trim extra fat and skin from chicken thighs.

Six seasoned chicken thighs on a white cutting board.

Rub with a little olive oil and season both sides well.

Seasoned chicken thighs on a foil covered baking sheet ready for the oven.

3. Arrange thighs on a baking sheet-foil covered for a quick broil at the end or parchment for not broiling.

Partially baked chicken thighs on a baking sheet with bbq glaze.

4. Bake at 425°F for 18-20 minutes, then glaze with BBQ sauce with a pastry brush. Bake another 5 minutes, then glaze one more time and finish, based upon temperature, another few minutes if needed. 175°F - 185°F

Six glossy baked bbq chicken thighs on a baking sheet, ready to serve.

5. For a bit of grilled char on the top, switch the oven to broil mode and broil 1-1 ½ minutes. Do not walk away from the broiler, they need a very short time and go quickly (optional).

Serving Suggestions

This baked BBQ chicken thighs recipe pairs well with just about any simple side. Here are a few favorites:

Potatoes - roasted potatoes, mashed potatoes, or whipped sweet potatoes for a great dinner side.
Grains - my quinoa corn salad is a great match year round, and simple brown rice (from the freezer for a shortcut) is perfect.
Veggie - roasted broccoli or simple vegetables (green beans, Brussels sprouts) keep it easy during the week.

Recipe FAQs

What temperature should chicken thighs be cooked to?

Chicken thighs are safe at 165°F, but they're much better cooked a little higher. Aim for 175-185°F for juicy, tender dark meat.

Can I use parchment paper?

Yes-parchment works well if you're baking only. If you plan to broil at the end, use foil instead (parchment isn't broiler-safe).

How do I keep the BBQ sauce from burning?

Bake the thighs most of the way first, then add the BBQ sauce near the end. Lowering the oven temperature once glazed helps the sauce turn glossy without scorching. And be aware of the sugar content of your BBQ sauce. Many bottled brands are very high in sugar, so the chicken thighs might burn more easily.

Can I use boneless, skinless thighs?

Yes, they should work, but they'll cook faster. Start checking early and add the BBQ sauce only near the end so it doesn't burn.

More BBQ Recipes and Smoker Favorites

If you love bold BBQ flavor, here are more favorites to try-from easy dinners like my BQ-glazed meatloaf to smoked recipes when you're in the mood to fire up the pellet grill, or a gas grill with a smoker insert.

If You Make This Recipe

If you make these baked barbecue chicken thighs, please leave a comment and let me know how they came out. I love to hear from you and appreciate your comments, as do other readers. And please leave a ⭐⭐⭐⭐⭐ rating. Thanks for your support!

📖 Recipe

Cabbage and Chicken Soup

01/27/2026 by Sally Cameron 2 Comments

If you're craving a soup that feels fresh but not heavy, this cabbage and chicken soup with white beans is it. It's brothy and light, but still satisfying with plenty of vegetables, white beans, and tender shredded chicken. It comes together quickly after a little chopping and is a great way to use leftover or rotisserie chicken. Cabbage is the quiet hero-it softens into silky chunks, adds body and fiber, and makes the soup feel hearty without weighing you down.

A pot of colorful cabbage and chicken soup with tomatoes, carrots, beans, and herbs, with sliced bread.

This cabbage and chicken soup with white beans is a bright, colorful, satisfying one-pot soup. Chunky cabbage, tender chicken, and cannellini beans simmer in a savory broth for a bowl that feels hearty but still light-and packs plenty of protein. Finish with fresh parsley and a squeeze of lemon at the table to wake up all the flavors. Definitely not your typical bland chicken cabbage soup.

Cabbage and Chicken Soup Highlights

Easy, weeknight soup - about 15 minutes prep and 30 minutes cooking.
Not boring cabbage soup - colorful veggies and tender chicken in every bowl.
Great texture - chunky-cut carrot, celery, and cabbage added at the end for a crisp-tender bite.
Light but filling - brothy, veggie-forward, with beans for extra body and protein.

Ingredients You'll Need

Ingredients for cabbage and chicken soup with broth, vegetables, herbs, oil, and tomatoes.

Cabbage - A small head of green cabbage, adds body without heaviness.
Chicken - Roast chicken breast or rotisserie chicken, shredded.
Broth - Chicken broth (homemade or good-quality store-bought).
Beans - Cannellini beans add gentle creaminess and make the soup more satisfying.
Onion - Builds a savory base and a little natural sweetness.
Carrot - Adds sweetness and color.
Celery - Adds classic soup flavor.
Garlic - Adds savory depth.
Oil - Olive oil or avocado oil for sautéing.
Bay leaf - Adds subtle background flavor as the soup simmers.
Thyme - Gives the soup a simple, savory backbone (fresh or dried both work).
Tomatoes - Diced canned tomatoes add color and a gentle sweetness that balances the cabbage.
Parsley - Stir in at the end for freshness.
Lemon wedges - Serve at the table to brighten each bowl without making the whole pot taste lemony.

Please see the recipe card for measurements, salt, and pepper.

If you love chicken soups, here is a reader favorite chicken vegetable soup with pasta

Substitutions and Variations

Use other beans - Instead of cannellini beans, use Great Northern beans or navy beans.
Herbs - Add a little fresh chopped dill at the end, it goes nicely with the cabbage and lemon.

Beans in soup are wonderful, here's another, creamy fennel and white bean soup.

Chef's Tip: Homemade Broth Is Worth It
This soup is simple, so the broth you start with really matters. Homemade broth has deeper flavor and a richer body than most store-bought options-and once you make a batch, it's easy to freeze. I freeze homemade broth in portioned containers so a great pot of soup is always within reach. If you have time, use my long-simmered chicken bone broth for the best flavor. Need it faster? My Instant Pot chicken broth is a great shortcut. This soup is also perfect with roasted turkey broth, and vegetable broth works well when that's what you have.

How to Make Cabbage and Chicken Soup

Chopped onion sautéing with oil in a white pot stovetop.

Over medium to med-low heat, saute onion in oil until soft, 2-3 minutes. Add garlic and cook 30 seconds.

Red carrots in a pot with onions and celery for making soup.

Add the carrots and celery and cook another 5 minutes until softened.

Chopped carrots, celery, onion, and cabbage in a pot.

Add the tomatoes, half the cabbage, bay leaf and thyme, and cook for 5 minutes with a lid, med-low heat.

Golden chicken broth pouring into a pot of vegetables for soup.

Add the broth and simmer 5 minutes.

Adding chicken and white beans being added to a soup pot with broth and veggies.

Add the chicken and beans to the pot.

Adding cabbage to a pot of cabbage and chicken soup.

Add the rest of the cabbage and cook a few minutes until softened. Adding part of it later adds more texture.

Adding fresh green parsley as garnish to a pot of chicken , vegetables, and white beans soup.

7. Finish off with fresh parsley, remove bay leaves, and serve.

Cabbage and chicken soup with vegetables, cannellini beans, and chicken in a white pot.

8. Finished cabbage and chicken soup.

Serving Suggestions

I typically serve cabbage and chicken soup with garlic toast as the crunchy salty Parmesan finish tastes great against the soup, but a salad is another good option, or even a grilled cheese sandwich for a fuller meal. For another side, try homemade cornbread smeared with soft butter.

Storage & Freezing

Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze in airtight containers or freezer bags for up to 3 months (leave a little headspace). Thaw overnight in the refrigerator.

To reheat, warm gently on the stovetop.

Recipe FAQs

Can I make this soup without beans?

Yes. Skip the cannellini beans for a lighter soup, or replace them with extra chicken or more vegetables, or swap for rice or cooked small potatoes.

How do I keep the cabbage from getting too soft?

Add only part of the cabbage earlier for flavor, then stir in the rest at the end so it stays crisp-tender and chunky.

Can I make it in a slow cooker or Instant Pot?

You can, but it's so fast on the stove that it's usually not worth it. If you do, add the "last half" of cabbage at the end so it doesn't overcook.

Can I use rotisserie chicken?

Yes. Rotisserie or any leftover cooked chicken works great. Remove any skin and shred, then add it near the end just to heat through.

What's the best cabbage to use?

Green cabbage is best. It softens nicely but still has good texture, especially if you add part earlier in cooking, then some at the end.

More Great Soups to Try

From smooth and creamy soups to hearty, satisfying bowls, there's a soup here for every season and appetite. Explore the full soup recipe index to find your next favorite.

If You Make This Soup

If you make this chicken cabbage soup, please let me know! I love to hear from you and your comments help other readers. Thanks for supporting my site!

📖 Recipe

Quick Pickled Red Onions

02/10/2026 by Sally Cameron 1 Comment

These quick pickled red onions are crisp, tangy, and ready fast. They're the easiest way to add color, crunch, and brightness to tacos, bowls, salads, sandwiches, and grilled meats. This is a simple refrigerator pickle-no canning required. Make a jar in minutes, let it chill while you cook dinner, and you'll have a punchy condiment ready in 30-60 minutes.

Two jars of bright pink quick pickled red onions on a wire cooling rack.

These quick pickled red onions lift dishes with their tangy flavor, crisp crunch, and beautiful bright pink color. Quick pickling mellows sharp raw onion into a balanced condiment with acidity, a touch of sweetness, and great texture. They keep well in the fridge, so you can make a jar once and reach for them all week.

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Why You'll Love Quick Pickled Red Onions

Fast - Ready in about 30 minutes, even better after a few hours.
Easy - Simple pantry ingredients, no special equipment.
Versatile - Perfect on tacos, burgers, grain bowls, salads, avocado toast, and proteins.
Meal-prep friendly - Keeps well in the fridge for quick flavor all week.

Quick pickled red onions are perfect on these Grilled Baja Shrimp Tacos.

Ingredients You'll Need

Ingredients to make quick pickled red onions on the counter in prep bowls.

Red onion - The star; turns crisp-tender and beautifully pink as it pickles.
Vinegar - Provides tang and brightness; apple cider is slightly mellow, white wine vinegar is a bit sharper. Unseasoned rice vinegar is a gentler, slightly sweeter vinegar option that makes a milder pickle without water dilution.
Kosher salt - Seasons the onions and balances the acidity.
Sugar or monk fruit sweetener - Rounds out the brine and tames sharpness without making the onions sweet.
Black peppercorns - Adds subtle warmth and classic pickling flavor.

Please see the recipe card for measurements, salt and peppercorns.

Idea - Add pink pickled onions to this grilled shrimp bowl for color and flavor.

Variations

Add seeds - Coriander seed or mustard seed adds depth; coriander is citrusy and aromatic, mustard is more pungent and "pickle-y."
Add herbs - Thyme adds an herbal note that plays well with savory dishes. Bay leaf adds gentle savory aroma that adds background complexity.
Add some kick - A pinch of red pepper flakes.
Taco-style: Apple cider vinegar + coriander + peppercorns + pinch chili flakes.
Clean + classic: white wine vinegar + peppercorns + bay leaf.
Pink peppercorns - ½ teaspoons adds a slightly floral, fruity pepper note, and they look beautiful in the jar. Milder than black peppercorns. Don't use for people with cashew/pistachio allergies.

Chef's Tip: Vinegar Acidity for Quick Pickled Onions

Chef's Tip: Vinegar Acidity for Quick Pickled Onions
For quick pickled onions, use a vinegar that's 5% acidity (most standard cooking vinegars are-check the label). This level of acidity gives the brine the right tangy balance and helps keep refrigerator pickles stable and fresh. Avoid very low-acid vinegars and sweetened or flavored vinegars, which can change both the flavor and the strength of the brine. Unseasoned rice vinegar is an exception. See the recipe card notes. It's what I used for this batch.

How to Make Quick Pickled Red Onions

Thinly sliced red onion to make picked red onions on a cutting board.

Slice the onion in half through the root end, peel, lay halves flat and thinly slice (⅛").

Jars being packed with thin sliced red onion halves.

Pack clean jars full of sliced onions (these are not yet full).

Small pot with a golden pickling brine being warmed.

Heat the brine until hot and steaming but no boiling.

Pouring pickling brine into jars full of thinly sliced red onion.

Add peppercorns and any seeds or herbs to the jar. Pour the hot brine over the onions and allow to cool and quick pickle. Onions are ready in 30 minutes or even better longer. Cool completely and refrigerate tightly sealed.

A jar of bright pink pickled onions with a small bowl of them beside, and bay leaves.

Serving Suggestions

Quick pickled red onions add a bright, tangy finish and beautiful color to just about anything. Try them:

Tacos & wraps - Spoon them over shrimp tacos, chicken tacos, or fish tacos for crunch and acidity.
Salads & salad bowls - Scatter them on greens with avocado, cucumbers, and any grilled protein. Add them to this Buffalo chicken salad, or a cold green bean salad.
Sandwiches - Add a layer to turkey, chicken, or veggie sandwiches for a punchy pop.
Grilled or roasted meats - Serve alongside pork, steak, chicken, or salmon to cut through richness.
Eggs & breakfast - A little pile on scrambled eggs, egg bowl, or egg tacos and wraps, and avocado toast.

Storing Refrigerator Quick Pickled Onions

Using 5% vinegar helps keep the brine acidic, which discourages unwanted microbial growth-then store the onions refrigerated in a clean, covered jar and use within 2-3 weeks for best quality, keeping the onions submerged in brine.

Recipe FAQs

How long do quick pickled red onions last?

They keep well in the fridge for up to 2 weeks, and the flavor gets better after the first day.

Why is vinegar used for pickled red onions?

Vinegar provides the acidity that "pickles" the onions, giving them their tangy flavor while lightly softening their texture. It also helps preserve them in the refrigerator.

Does the vinegar need to be 5% acidity?

Yes-use a standard vinegar that's 5% acidity (most are, check the label). That acidity gives quick pickled onions the right tangy balance and helps keep the brine sufficiently acidic for refrigerator pickling. Avoid very low-acid vinegars and sweetened/flavored vinegars, which can change the flavor and the brine's strength. Look for "5% acidity" on the label. See recipe card for unseasoned rice vinegar exception, no water needed.

Can I use only vinegar without water?

You can, but using a mix of vinegar and water creates a more balanced brine that's tangy without being harsh. Rice vinegar is mild enough to use on its own if you prefer.

More Homemade Condiment Recipes

Homemade condiments are the easiest way to make everyday meals taste special. Here are a few more favorites to add brightness, heat, and flavor to all kinds of dishes. For more ides, check out the recipe index page for condiments.

Did You Make Pickled Red Onions?

If you do please leave me a comment and let me know how your pickled onions came out. I love hearing from you and other readers appreciate your comments too. And pleas leave a ⭐⭐⭐⭐⭐. Thanks for supporting my site.

📖 Recipe

1 Pound Meatloaf Recipe

01/20/2026 by Sally Cameron 4 Comments

This 1 pound meatloaf recipe is lean, flavorful, and tender without feeling heavy. Lean ground beef keeps it from being greasy, and quick-cooking oats replace breadcrumbs for a moist, sturdy texture (use certified gluten-free quick oats if needed). A little finely chopped apple adds moisture (you won't taste it), and the top can be finished with tangy barbecue sauce or classic ketchup-whatever your family loves.

A simple all-beef 1 pound meatloaf with bbq glaze on a plate with a serving fork.

As a personal chef, this 1 pound meatloaf recipe was a regular request for weekly menus. It's built around the standard 1-pound package of ground beef, so it's easy to shop for and cooks faster than a bigger meatloaf. Quick-cooking oats replace breadcrumbs as the binder, giving you a meatloaf that's tender and evenly textured, never heavy (and gluten-free if needed).

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Gluten-Free Meatloaf Highlights

Classic comfort, updated - A fresh take on meatloaf with a tangy BBQ glaze.
Lean and flavorful - Made with 93/7 grass-fed beef for great flavor without excess grease.
Family-friendly and easy - Simple steps, everyday ingredients, dependable results.
Great for meal prep - Slices well and makes excellent leftovers.
Gluten-free - Made without breadcrumbs, using whole grain quick oats instead.

This air fryer butternut squash is great with the meatloaf and compliments the tangy BBQ glaze, or easy roast broccoli.

Ingredients You'll Need

Ground beef, onion, herbs, egg, oats, and ingredients for a 1 pound meatloaf ready for mixing.

Ground beef - I use 93/7 pasture-raised ground beef. It stays moist but isn't greasy. 90/10 is another good option.
Onion - Yellow, brown, or white onion adds moisture and savory flavor.
Apple - Yes, apple! It adds moisture and a little texture. Granny Smith is my first choice, but Honeycrisp or any crisp apple works.
Egg - Large eggs help bind the loaf so it slices cleanly.
Quick oats - The "secret" to a tender, evenly textured meatloaf. Quick oats absorb just enough moisture to hold everything together without feeling heavy. (See Chef's Tip on oat types.)
Garlic - Fresh garlic gives the best flavor.
Herbs - Go fresh or dried. Thyme and oregano for classic meatloaf flavor or a dried Italian seasoning blend works nicely.
Parsley - Fresh parsley adds a clean, garden-fresh lift.
Worcestershire sauce - A small amount adds savory depth and a little punch.
BBQ sauce - I use my homemade BBQ sauce (low sugar, gluten-free), but your favorite works-just read labels if you need it gluten-free.

Please see the recipe card for measurements, salt, and pepper.

Chef's Tip - Quick Oats vs. Instant Oats vs. Rolled Oats
For the best meatloaf texture, use quick oats (they hydrate fast and disappear into the mix). Some brands label them as quick-cooking rolled oats-same thing. Instant oats also work in a pinch (same amount) they are a bit more processed. Old-fashioned rolled oats can leave more texture; if that's all you have, pulse them briefly in a food processor to refine them, and let the meatloaf mixture rest 20 minutes before baking to hydrate the oats. Avoid steel-cut oats (too hard/chewy).

For another super side, try this corn souffle, made without box mixes.

Substitutions and Variations

Horseradish kick - Add a spoonful of prepared horseradish to the meatloaf mixture for a little heat and backbone without making it "spicy."
Turkey option - You can use ground turkey instead of beef, but choose a higher-fat turkey (93% or similar) and watch it closely so it doesn't dry out.
Breadcrumbs or panko instead of quick oats - You can use plain or gluten-free breadcrumbs or panko in place of the quick oats. Start with about the same amount you would use of oats, then add a spoonful more if the mixture feels too soft; it should hold together when you gently press it into a loaf.

Chef's Tip - Free-Form Meatloaf vs. Loaf Pan Meatloaf
I've baked meatloaf both ways many times. For this 1 pound meatloaf recipe, a free-form loaf works better because the smaller amount of mixture holds its shape and bakes nicely. You can bake it in a standard loaf pan, but it will be a thinner, flatter meatloaf. If you do, line the pan with a parchment sling so you can lift the meatloaf out easily.

How to Make a 1 Pound Meatloaf

Pre-heat the oven to 350°F. Line a sheet pan with parchment or foil.

Sauteing chopped onion and garlic until soft in a pan on the stovetop.

Saute onion until soft over medium low heat in olive oil, add garlic and cook 30 seconds.

Finely chopped Granny Smth apple on a white cutting board.

While onion is cooking, core, peel, thinly slices, and very finely chop the apple (you need ⅓ cup).

Onion, egg, herbs, ketchup, wet ingredients for a meatloaf in a bowl.

Add onion, herbs, egg, ketchup, worcestershire, seasonings, to a bowl.

Wet ingredient blend of egg, ketchup, herbs, onion and apple in a glass bowl.

Blend the wet ingredients well.

Adding quick oats to the meatloaf mix as a binder.

Add the quick oats and mix well.

Chunks of pink ground beef, next step in making a meatloaf mixture.

Tear the beef into chunks and add it to the bowl for easier mixing. Mix gently until well combine but don't overwork. Wear disposable gloves if desired.

A free form 1 pound meatloaf on a parchment covered baking sheet.

7. Form the beef mix into a long narrow smooth loaf on the baking sheet. Aim for a loaf about 1 ½" high at the center.

Glazing a meatloaf before baking with BBQ sauce with pastry brush.

8. Add a tablespoon of bbq sauce to a small bowl and glaze the meatloaf. Be sure to wash the brush and bowl right away for next use.

A finished meatloaf baked with barbecue glaze, cooling to slice.

9. Glaze the meatloaf at halfway point in baking, then again at the end of baking, 30-35 minutes, or until the meatloaf reads 165°F with a digital thermometer. Allow it to cool 10 minutes before slicing. Serve with extra bbq sauce if desired.

Meatloaf Serving Suggestions

Mashed potatoes - Classic meatloaf partner. Serve with creamy mashed potatoes.
Green beans or other green veg - Simple blanched green beans tossed with oli e oil are perfect, or use roasted broccoli, asparagus, or Brussels sprouts for an easy green side (link where it fits).
Glazed carrots - Maple glazed carrots (link to your recipe) are a great contrast to the savory meatloaf and look pretty on the plate.
Simple salad - A crisp green salad with a light vinaigrette helps balance the richness and makes this feel like a complete, well-rounded dinner.

Storing and Freezing

Freezing - Meatloaf freezes well, but like most dishes it's best fresh. If you do want to freeze it, cool completely, then wrap individual slices (or the remaining piece) tightly in parchment and foil, or place in a freezer bag, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat at 325-350°F until hot.

Refrigerating leftovers - Let the meatloaf cool, then store slices or chunks in an airtight container in the refrigerator for up to 3 days.

Reheating - Reheat slices in a small baking dish, covered, at 325-350°F until warmed through, or gently reheat in the microwave, adding a spoonful of water or broth if they look dry.

Recipe FAQs

Can I make this meatloaf ahead of time?

You can mix and shape the meatloaf, then cover and refrigerate it for several hours or up to overnight. When you're ready to bake, add the BBQ sauce or ketchup glaze and bake, adding a little extra time if the loaf is going into the oven very cold. Always check that the internal temperature reaches 160°F - 165°F.

Can I use breadcrumbs or panko instead of oats?

Yes. You can use plain or gluten-free breadcrumbs or panko instead of the quick oats. Start with about the same amount, then add a little more if the mixture feels too soft-the meatloaf should hold together when you gently shape it into a loaf. The texture will be slightly different than with oats (a bit more traditional and fine-crumbed). I like using quick oats because they're a whole grain and give the meatloaf a tender, sturdy texture.

Can I use old-fashioned rolled oats instead of quick oats?

Yes, if you refine them in a food processor first, to break them down into smaller pieces. Pulse in quick bursts so you don't make oat flour. They need some texture.

Can I make this with ground turkey instead of beef?

Yes. Use a higher-fat ground turkey (around 93% lean) so the meatloaf stays moist, and keep an eye on the baking time, as turkey can dry out if overcooked. The internal temperature for ground turkey should reach 165°F.

More Recipes With Ground Meat

Ground meat is endlessly versatile and perfect for simple, satisfying meals. Whether you have ground turkey, ground beef, or even ground bison, these recipes are full of flavor.

Did You Make This?

If you make this 1 pound meatloaf recipe, please let me know by leaving a comment. I enjoy hearing from you and your comments help other readers as well. Thanks for supporting my site! ⭐⭐⭐⭐⭐

Originally posted in 2011, now updated.

📖 Recipe

Pork Tenderloin Medallions with Pan Sauce

02/03/2026 by Sally Cameron 2 Comments

Pork tenderloin medallions with a simple pan sauce feels fancy, but it's easy enough for a weeknight. Sear the pork tenderloin whole for flavor, slice into medallions, then briefly finish in the oven. While the pork rests, make a quick pan sauce in the skillet (with an optional creamy version). It's a restaurant-worthy dinner that's perfect for special occasions or date night at home.

Seared pork tenderloin medallions in a black pan surrounded with creamy brown pan sauce.

I discovered this method by accident, and now it's a go-to way to cook pork tenderloin. I meant to slice the tenderloin into medallions first, but I started searing it whole (on cooking auto-pilot). So I pulled it off the heat, sliced it into medallions, gave them some quick heat for color, and briefly finished them in the oven. Best mistake ever-those medallions looked like little pork filets, and the flavor and texture were fantastic. And that simple pan sauce? The perfect easy finishing touch.

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Why You'll Love Pork Medallions

Easy and fast - A quick sear and a short oven finish means dinner is on the table without a lot of effort.
Looks fancy (but it's not) - The medallions look like little pork filets and plate beautifully for family and friends.
Simple ingredients, big flavor - Shallots, thyme, wine, broth, and butter make a pan sauce that tastes restaurant-worthy.
Tender, juicy pork - Searing the tenderloin whole first helps lock in flavor and keeps the medallions tender.

If you love pork tenderloin (we do), try my smoked pork tenderloin if you have a pellet grill. Its fantastic.

Ingredients You'll Need

Medallions

Pork tenderloin - For nice medallions, you'll need two 1-pound tenderloins.
Oil - Use a clean, neutral oil that works for higher heat needs such as searing.

Pan Sauce

Unsalted butter - Builds flavor and gives the pan sauce a silky start, then a glossy finish, plus you control the salt.
Shallot - For a sweet, delicate onion base that melts into the sauce.
Fresh thyme - Classic with pork; perfumes the sauce without overpowering it.
Dry white wine - Deglazes the pan and adds brightness; reducing it concentrates flavor and keeps the sauce from tasting flat.
Chicken broth - Adds savory depth and volume so the sauce is spoonable and coats the pork. Choose low sodium broth or homemade broth.
Dijon mustard - Adds gentle tang and helps the sauce emulsify for a smooth, restaurant-style texture.

Please see the recipe card for measurements, salt, and pepper.

Substitutions and Variations

No wine: Swap the white wine with more chicken broth, then finish with a small squeeze of lemon or a splash of white wine vinegar for brightness.
Herb swap: Use rosemary or sage instead of thyme (go lighter, both are stronger).
Add balsamic vinegar - Add a teaspoon towards the end, adds depth and subtle sweetness.
Thicker sauce - At the end, whisk in a combination of 1 teaspoon water to ½ teaspoon arrowroot starch (called a slurry), and cook 1 minute to thicken.
Creamy Option - For a creamier, glossy sauce, stir in 2 tablespoons heavy cream at the very end and warm gently (don't boil).

If you want to brine your pork tenderloin, follow my Pork Brine.

Chef's Note: Why Sear the Pork First. Searing the whole pork tenderloin builds a browned crust all the way around. When you slice after searing, the medallions look like little pork filets and stay tender and juicy.

How to Make Pork Tenderloin Medallions

This pork medallions recipe goes fast when your mise en place is done-the French teaching of having everything prepped and ready before you turn on the heat. Measure your liquids, chop the shallot, and have the butter and Dijon ready so you can move through the pan sauce without stopping.

Drying pork tenderloin well for seasoning and searing on a white cutting board.

Dry meat well with paper towels. Preheat the oven to 375°F.

Trimming pork tenderloins of extra fat and silverskin with a knife.

With a sharp knife, trim excess fat and the silverskin (tough connective tissue, not good to eat).

Seasoning pork with kosher salt and pepper.

Season the tenderloins all over with salt and pepper.

Searing pork tenderloins in a stainless steel wide skillet.

Heat a 12" fry pan over medium high, when hot add the oil, the place the top side of the pork down in the pan. Watch your temperature. You want to sear and get it brown, not burn.

Browned pork tenderloin in a large fry pan.

After the first side is done, flip the tenderloins and do the other side, then the sides. You want a light golden brown all around.

Slicing pork into medallions on a cutting board.

Remove the pork to a cutting board. Trim the little ends, then slice the rest into medallions approximately 1 ½" wide.

Pork medallion pieces searing briefly in a hot skillet to brown top side.

Pop the medallions back into the hot pan for about 30 seconds per side to give them color.

Tenderloin medallions ready for the oven to finish roasting.

Place the medallions on a parchment covered sheet pan and finish in a 375°F oven for about 5 minutes or to 140°-145°. Remove from oven and cover with foil while making the sauce.

Adding butter to a skillet with lots of brown bits called fond.

While the medallions are finishing, start the sauce. Add 2 tablespoons butter to the pan.

Adding chopped shallots to a pan with butter to make a pan sauce.

When butter is melted and foamy, add the shallots and cook 2-3 minutes until softened and lightly browned

Adding chopped garlic to a pan with sautéed shallots in butter.

Add the garlic and cook 1 minute longer.

Deglazing a pan for pan sauce with white wine.

Add the wine to deglaze the pan, scraping up the browned bits.

Adding golden Dijon mustard to a pan for thickening a sauce.

7. Whisk in the Dijon until smooth, add the thyme springs and chicken broth.

A browned pan sauce cooking down with thyme sprigs for flavor.

8. Simmer the pan sauce until it reduces and thickens. 2-3 minutes.

Finishing the pan sauce with extra butter for serving.

9. Stir in the last 2 tablespoons of butter. if you want thicker pan sauce, add the arrowroot and water slurry and cook 1 more minute while it thickens.

Finished pork tenderloin medallions in a golden brown creamy pan sauce in a black pan.

10. Pork tenderloin medallions are ready to serve with the pan sauce, unless you are doing any options. See recipe card.

Chef's Note - Best Served Fresh
Pork medallions are best cooked and served right away. This is not a great make-ahead dish because pork tenderloin is lean and doesn't reheat well, losing its juicy texture and rosy center. The pan sauce also gets its best flavor from the browned bits left in the skillet after searing the pork. The good news: this dish cooks quickly, so have your ingredients prepped before you start.

Serving Suggestions

Mashed potatoes - Perfect for soaking up the pan sauce.
Rice - Serve over jasmine, basmati, or brown rice to make it a simple.
Cauliflower puree - A lighter option that still feels creamy.
Green beans or asparagus - Blanched, sautéed or steamed with a little olive oil, salt, and lemon for a fresh contrast.
Simple salad - A crisp green salad with a classic French vinaigrette balances the richness of the pork and sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently at low heat just until warmed through. The pork will still taste good, but it may lose its rosy color and become more fully cooked after reheating.

More Recipes with Pork

Pork is such a versatile protein with great cuts, from pork tenderloin, to rib roasts, pork chops, pork ribs, and more. Try one of these recipes for options! And if you have a pellet grill, try my 3-2-1 baby back ribs, or oven method baby back ribs for year round.

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If you make pork tenderloin medallions, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Simple Steamed Brussels Sprouts

02/05/2026 by Sally Cameron Leave a Comment

Steamed Brussels sprouts is one of the easiest ways to enjoy them so they turn out tender, bright green, and pleasantly sweet, not mushy or bitter in under 20 minutes. Simply steam Brussels sprouts, then flavor in many ways. Try one of 7 flavor options, or all of them. You'll love these!

A white round bowl of bright green steamed Brussels sprouts with a serving spoon.

This simple method for steamed Brussels sprouts is ready in under 20 minutes and makes the perfect base for all kinds of flavors. Toss them with garlic confit and lemon, a quick soy-ginger drizzle, or a sprinkle of Parmesan and chili flakes. Once you know how to steam Brussels sprouts properly, you can finish them a dozen different ways.

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Why You'll Love Steamed Brussels Sprouts

Fast and foolproof - From pot to plate in about 10 minutes.
Tender, not sulfur-y - Gentle steaming keeps them bright green and sweet instead of gray.
Healthy base, endless finishes - Use this method as a canvas, then add garlic confit, soy-ginger, lemon-butter, or Parmesan on top.
Versatile side dish- Serve with meatloaf, roast chicken, pork tenderloin, or simply with eggs for a quick lunch.

For another great way to cook Brussels, try this Brussels sprouts with balsamic vinegar.

Ingredients You'll Need

Please see the section below ingredients for 7 different ways to flavor simple stem Brussels sprouts, or serve them simply steamed with salt, pepper, and a little olive oil or butter.

A bowl of bright green raw Brussels sprouts and olive oil for steaming.

Brussels sprouts - Look for firm, tight sprouts that feel heavy for their size. When buying, remember that about a 20% trim loss is normal (stems + outer leaves).
Olive oil or butter - To lightly coat the hot sprouts so seasoning sticks (or use garlic confit oil).
Water - Just enough to sit under the steamer basket; the sprouts should sit above the water, not in it.
Fresh lemon juice (optional) - A squeeze at the end brightens the flavor and balances their natural sweetness.

Please see the recipe card for measurements, salt, and pepper.

Variations: Flavor Ideas for Steamed Brussels Sprouts

For the flavor variations you don't need much volume of your chosen option, 1 - 2 tablespoons is about all.

Garlic Confit & Lemon - Toss hot steamed Brussels sprouts with a tablespoon of the garlic oil and 3-4 confit garlic cloves, mash into a paste, toss with the hot sprouts. One of my favorites!
Soy-Ginger-Sesame - Drizzle with tamari (GF) or soy sauce, a little grated fresh ginger, a few drops of toasted sesame oil, and sprinkle with sesame seeds.
Chili & Citrus - Toss with olive oil or neutral oil, red pepper flakes or chili crisp, and finish with lemon or lime juice.
Lemon-Butter & Parmesan - Drizzle a tablespoons of melted butter or ghee over the hot sprouts, add lemon juice, salt, pepper, and a shower of freshly grated Parmesan.
Miso-Maple - Whisk together sweet white miso paste, a little maple syrup, a splash of rice vinegar, and a little oil. Toss with hot steamed Brussels sprouts for a glossy, sweet-savory glaze with lots of umami. Add a little microplaned garlic (or garlic confit).
Maple-Dijon - Whisk Dijon, maple syrup, olive oil (or melted butter), a pinch of salt, and a splash of apple cider vinegar, toss with hot sprouts.
Basil Pesto - Toss hot sprouts with a spoonful of basil pesto (thins out nicely with a bit of cooking water or olive oil.

Prep ahead tip - Trim root end and peel off any outer rough layer, then store in an airtight container for using during the week. Then all you have to do to is halve them and steam. Doing the prep work saves precious time (about 10 minutes).

Try the Brussels sprouts with pancetta, a great savory stovetop option.

How to Make Steamed Brussels Sprouts

Bowls of trimmed Brussels sprouts and the trimmings on a counter.

Trim the stem ends, remove any yellowed outer leaves.

A glass bowl of trimmed and halved Brussels sprouts.

Halve the sprouts.

Steaming Brussels sprouts in a pan seeing through a glass lid on the stovetop.

Add about an inch of water to a pot with steamer basket. Bring to a simmer. Add veggies and steam until tender when pierced with the tip of a paring knife, 5-8 minutes. Check at 5 minutes.

Steamed sprouts in a stainless bowl in a steaming rack.

Transfer immediately to a bowl. Toss with a drizzle of olive oil or butter, salt, and any finishing flavors (see ideas below). Serve hot or warm.

Chef's Tip - Using Frozen Brussels Sprouts
Frozen Brussels sprouts are blanched before freezing, so they cook faster and turn out softer than fresh. You can use them when fresh aren't available-just know they'll be softer and less crisp. Steam them from frozen (don't thaw) and start checking around 4 minutes so they don't overcook. Drain well, let the steam evaporate for a minute, then toss with plain butter or olive oil, or finish with one of the flavor variations.

Serving Suggestions

Steamed Brussels sprouts are neutral enough to work with almost any main dish-it's the flavor variation you choose that ties them to the rest of the plate.

Weeknight dinner side - Serve alongside roasted or baked chicken, pork tenderloin, meatloaf, or salmon.
With comfort food - Balance richer mains like meatloaf, mashed potatoes, roast beef, or mac and cheese with a bright, veggie-forward side. A lemony or Dijon finish works especially well here.
With grilled or roasted meats - Pair soy-ginger, miso-maple, or chili oil Brussels with grilled steak, pork chops, ribs, or BBQ chicken when it's too cold (or too dark) to grill veggies.
On a grain bowl - Spoon warm Brussels over cooked quinoa, farro, or brown rice with a protein (rotisserie chicken, leftover roast meat, tofu, or beans) and drizzle with extra sauce or dressing.
As part of a veggie spread - Serve them warm or at room temperature with other simple vegetables (roasted carrots, green beans, roasted potatoes) and a creamy sauce or dip on the side.
Lunch prep - Steamed Brussels sprouts reheat well. Add them to meal-prep containers with leftover chicken or meatloaf and a grain for an easy, veggie-forward lunch.

Storing Leftovers

Cool leftover Brussels sprouts, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently, or slice and add to grain bowls, salads, frittatas (chopped), or quick sautéed veggie mixes.

Recipe FAQs

How do I keep steamed Brussels sprouts from getting mushy or sulfur-y?

The two keys are not overcooking and getting them out of the steam as soon as they're done. Start checking early, and as soon as they're just tender, remove the basket from the pot and transfer the sprouts to a bowl. Overcooking is what gives Brussels sprouts that strong cabbagey, sulfur-y flavor many people dislike.

Do I need a steamer basket to steam Brussels sprouts?

A steamer basket is easiest, but you can improvise. Use a heat-safe metal strainer or colander that fits over your pot, making sure the bottom doesn't sit in the water. In a pinch, you can put the sprouts directly into a small amount of simmering water, cover, and treat it like a shallow steam-just watch closely and drain them as soon as they're tender. Steamer baskets are inexpensive tools to add to your kitchen.

Can I make steamed Brussels sprouts ahead of time?

Yes. For the best texture, steam them until just tender, cool quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently in a steamer, in a covered skillet with a splash of water, or in the microwave, then toss with your chosen flavor variation.

More Vegetable Side Dish Recipes

These terrific veggie sides make the saying "eat more veggies" easy! And check out the vegetables and side dish recipe index page for more ideas.

Did You Make This Recipe?

If you made steamed Brussels sprouts, please leave a comment and let me know. I love hearing from you and your comments also help other readers. And please leave a star rating ⭐⭐⭐⭐⭐. Thank you!

📖 Recipe

A white bowl of brght green Brussels sprouts tossed with olive oil, salt, pepper and red pepper flakes.

Simple Steamed Brussels Sprouts

Sally Cameron

Bright green steamed Brussels sprouts, a simple side dish that takes minutes and goes with just about anything. See the notes at the bottom for 7 flavor variations beyond simple salt and pepper.

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Prep Time 10

Cook Time 8

Total Time 18

Course Side Dish, vegetables

Cuisine American

Servings to 6

Calories 104 kcal

Equipment

▢
Medium pot with a lid 5 quarts
▢
Steamer basket that fits inside pot

Ingredients

▢ 1 ½ - 2 pounds fresh Brussel sprouts of similar size trimmed and halved
▢ 1 tablespoon extra virgin olive oil or melted butter
▢ ¼ teaspoon salt
▢ ⅛ teaspoon pepper

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Instructions

Prep Brussels sprouts

Trim the stem ends, remove any yellowed outer leaves, and halve the sprouts.

Steam sprouts

Add a steamer basket to a medium pot 4-5 quart pot and pour in cold water just to the bottom of the steamer basket (the sprouts shouldn't sit in the water).
Cover with a lid and bring to a boil over medium-high heat. Add the Brussels sprouts, cover, and steam for about 5–8 minutes, until bright green and just tender when pierced with the tip of a paring knife. Check at 5 minutes.

Season and serve

Toss the hot Brussels sprouts with a little butter or olive oil and salt and pepper to taste.
For more flavor ideas (garlic confit, miso–maple, soy–ginger, lemon–Parmesan, and more), see the “Variations: Flavor Ideas for Steamed Brussels Sprouts” section in the post.

Notes

Using frozen Brussels sprouts: You can make this with frozen Brussels sprouts when fresh aren't available. Cook them from frozen (don't thaw) and steam just until heated through and tender, 4-6 minutes. When they're done, drain well and let excess moisture evaporate for a minute or two, then toss with one of the flavor variations. They'll be softer than fresh, but still good-see the post above for more tips and flavor ideas.

Flavor variations: This recipe card gives you the basic method for perfectly steamed Brussels sprouts. In the post above, you’ll find 7 easy flavor ideas—like garlic confit + lemon, miso–maple, soy–ginger, Dijon–ACV, and lemon–Parmesan—to dress them up.

The garlic confit flavor variation is one we have often. Use 1 tablespoon of the oil and 3-4 garlic confit cloves, mash into a paste (a mortar and pestle work well), and toss with the hot sprouts to serve. Sprinkle with red pepper flakes, lemon, if desired.

Nutrition

Calories: 104kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 188mgPotassium: 663mgFiber: 6gSugar: 4gVitamin A: 1283IUVitamin C: 145mgCalcium: 72mgIron: 2mg

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Almond Flour Chocolate Cookies

01/29/2026 by Sally Cameron Leave a Comment

These almond flour chocolate cookies are everything a chocolate cookie should be-soft, chewy, deeply chocolaty, and nicely crinkled on top. They bake up light and delicate, with a melt-in-your-mouth center and perfectly crisp edges. Naturally gluten-free and easy to prepare, they're the kind of cookie you can make for holidays, dessert boards, cookie boxes, or whenever you're craving something a little indulgent.

A stack of chocolate almond cookies on a white plate with cooling cookies behind.

After nailing the texture of my soft, crinkly ginger cookies, I knew I wanted a chocolate version with that same tender bite and effortless simplicity. This recipe delivers-an easy, naturally gluten-free chocolate cookie made with everyday ingredients and no traditional flour. Rich, tender, and deeply chocolaty, it's the kind of cookie you'll keep in regular rotation year-round.

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Almond Flour Chocolate Cookies at a Glance

Perfect bite - Crisp edges but inside, chewy chocolate cookies.
Chocolate-forward - Deep cocoa flavor that tastes rich, not overly sweet.
Quick + simple - Pantry ingredients and a straightforward mix-and-scoop dough.

For another chocolatey baked treat, make some fudgy gluten-free brownies.

Ingredients You'll Need

Almond flour, cocoa powder, sugar, and other ingredients for chocolate almond flour cookies.

Flour - Fine blanched almond flour creates a tender crumb with a slightly chewy texture.
Cocoa powder - Unsweetened cocoa powder for rich chocolate flavor, notes below on type, dutch, natural, or blend.
Baking soda- Helps the cookies spread and brown properly.
Salt - Balances the sweetness and enhances the chocolate flavor.
Espresso powder - Deepens the chocolate flavor without adding a coffee taste, optional but try it!
Butter - Unsalted butter for proper control of salt.
Brown sugar - Light brown sugar adds sweetness, moisture, and chew.
Sugar - Granulated sugar contributes structure and crisp edges.
Egg - Binds the dough and adds structure.
Vanilla extract - Adds warmth and rounds out the chocolate.
Almond extract - A subtle complement to vanilla that enhances the chocolate, optional.

Please see the recipe card for measurements.

Chef's Tip - Natural Cocoa vs. Dutch-Process Cocoa and Black Cocoa Powder
Natural cocoa is more acidic and lighter in color, with a brighter chocolate flavor. Dutch-process cocoa is treated with an alkaline solution to neutralize natural acidity, so it's darker, smoother, and tastes less sharp. Black cocoa is ultra-dutched with it's black color and mellow flavor. I use a blend of all three cocoas and it works beautifully with baking soda because there are other mild acids in the dough (like brown sugar) to balance things out.

For another easy and fun to make chocolate treat, makes these chocolate bark bites, like chocolate bark in bite-sized mini muffin cups.

Substitutions and Variations

The only substitution would be using non-dairy butter for a dairy- free, gluten-free cookie, but I have not tested this. If you try it please comment and let me know how they turned out and what brand of non-dairy butter you used.

Baking Tip: How to Rescue Hard Brown Sugar

Brown sugar hardens when its natural molasses dries out, but it's easy to bring it back to soft, scoopable life for baking needs:

Fast Method (10-20 seconds) - Break the sugar into chunks, place in a microwave-safe bowl, cover with a damp paper towel, and heat in 10-second bursts until softened. Use immediately.
Overnight Method (Best for long-term) - Place the sugar in an airtight container with a slice of apple, a piece of fresh bread, or a dampened (not wet) terracotta sugar saver. It will rehydrate overnight and stay soft.
Keep it soft long-term - Store brown sugar in a truly airtight container with a sugar saver-or replace the apple slice or bread every few days to maintain moisture.

How to Make Almond Flour Chocolate Cookies

Cocoa powder, almond flour, and baking soda in a fine sieve for sifting into a bowl.

Add almond flour, cocoa powder, espresso powder, baking soda, and salt to a fine sieve

Sifted cocoa powder, flour, and dry ingredients for chocolate almond flour cookies in a stainless bowl.

Shake the dry mix through by hitting the edge of the sieve on your opposite hand, until no lumps remain.

Brown sugar, sugar, and butter in a glass bowl for creaming into a cookie dough.

Add both sugars and soft butter to another medium bowl.

Creaming butter and sugar, adding vanilla, for cookie dough in a glass bowl.

Beat well with a hand mixer on high speed (creaming) until soft and fluffy, then beat in the egg and extracts.

Chocolate almond flour cookie dough ready for portioning and baking.

Add the dry ingredients to the creamed mixture and mix on low speed just until combined. The dough is stiff and feels a bit gritty due to the almond flour.

Chocolate cookie dough balls on a parchment lined baking sheet with a cookies scoop.

Chill the dough for 45 minutes in the refrigerator. Pre-heat oven to 350°F, line a sheet pan with parchment. Scoop the dough, roll into 1 ½" balls with a #50 cookie scoop (easiest) or tablespoon.

Baked chocolate almond flour cookies on a baking sheet cooling.

Bake 14-15 minutes until edges are set and center still a bit soft. Cool cookies on the tray for 10 minutes as they are fragile when hot, then move to a wire rack in a single layer for complete cooling.

A round wire cooling rack piled with chocolate cookies.

Chocolate for breakfast? Why not, with this chocolate banana smoothie.

Serving, Storing & Freezing

Serve almond flour chocolate cookies slightly warm or at room temperature. They're rich and chocolatey on their own, or lovely with coffee, tea, or a glass of cold milk (dairy or non-dairy both play nicely here).

Storing

Store baked chocolate cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. Because almond flour cookies are more delicate than wheat-based cookies, refrigeration helps them hold their shape longer, especially in warm kitchens.

Freezing cookies

Freeze fully cooled cookies in a single layer, then transfer to an airtight container or freezer bag for up to 2 months. Thaw at room temperature or warm briefly in a low oven to refresh.

This dough should freeze well but I have not tested it. Scoop into portions, freeze solid, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1-2 extra minutes to the baking time.

Recipe FAQs

Are these cookies gluten-free?

Yes. Almond flour is naturally gluten-free, making these gluten-free chocolate cookies, a great option for everyone. They are a flourless cookie.

Can I use almond meal instead of almond flour?

You can, but the texture will be slightly coarser and the cookies a bit more rustic. Finely ground almond flour produces the best, smoothest cookie texture.

Can I use a sugar substitute?

Sugar substitutes might work, but results vary, and I have not tested this option. Granulated monk fruit/allulose blends tend to perform better than erythritol, which can create a dry or cooling effect. With cookies, sugar is more than sweetness-it contributes to structure, spread, crisp edges, moisture retention, browning, and that classic chewy bite which are not the same with sugar substitutes.

Do these almond flour chocolate cookies need to cool before eating?

Yes. Before eating they must cool 10 minutes on the baking sheet because they are fragile when hot, and set as they cool. Then go right ahead!

Here are a few more cookie recipes for year round enjoyment, all gluten-free and no one would ever know it.

Did You Make This Recipe?

If you make these almond flour chocolate cookies, please leave a comment. I love to hear from you and your comments are helpful to other readers as well. I hope you enjoyed them! Thanks for supporting my site. Please leave a star rating too.

📖 Recipe

Green Enchilada Sauce with Tomatillos

01/22/2026 by Sally Cameron 3 Comments

Homemade green enchilada sauce made with fresh tomatillos is bright, tangy, and so much better than anything from a jar. This easy tomatillo enchilada sauce comes together in about 30 minutes-just chop, simmer, and blend. It's the classic sauce for enchiladas verdes, but it's just as good spooned over tacos, chicken, eggs, and roasted vegetables. Make a batch and freeze it in portions so you always have a stash of green enchilada sauce ready to go.

jars of freshly made tomatillo salsa verde (tomatillo sauce) on a counter.

Yes, you can grab tomatillo enchilada sauce off the shelf, but homemade is a different story-brighter, fresher, and done in about 30 minutes. A quick chop, a gentle simmer, and a spin in the blender, and you've got a sauce you can freeze in portions and use anytime you want enchiladas verdes. But don't stop at chicken enchiladas, it's good on so many things!

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Why You'll Love Green Enchilada Sauce

Fast and easy - A quick chop, simmer, and blend and it's ready in about 30 minutes.
Fresh, bright flavor - Tomatillos bring a tangy, zesty kick you don't get from a jar.
Customizable heat - Keep it mild or turn it up with your favorite chiles.
So many uses - Perfect for enchiladas verdes, tacos, eggs, this easy chicken recipe, bowls, over omelets, and more (see the list below).
Freezer-friendly - Make a batch now and freeze portions for fast meals later.

Use this tomatillo sauce over these grilled shrimp tacos. Skip takeout tacos and make these!

Chef's tip: Buying tomatillos. When buying tomatillos, peel back a bit of the paper and look for a smooth flesh and bright green color. Don't buy any with black spots or shriveled areas. While they look like green tomatoes, they are a different fruit (they are fruit not vegetable).

Ingredients You'll Need

Tomatillos, onion, chili peppers, garlic and spices for making green enchilada sauce in prep bowls.

Tomatillos - They come in green, yellow, and even purple. I use green tomatillos with their papery husks for the classic, bright flavor and color.
Chiles - Anaheim adds mild, green flavor; jalapeño adds mild-to-medium heat. Adjust the jalapeño to taste.
Onion - Adds savory depth and a little natural sweetness as it simmers.
Garlic - Fresh cloves give the cleanest, best flavor.
Liquid - I use water for a fresh, pure tomatillo flavor, but chicken broth or vegetable broth works too for a slightly richer sauce.
Spices - Ground cumin adds warmth; ground coriander is optional for a subtle citrusy note.
Oregano - Use dried oregano for convenience, or Mexican oregano if you have it for a more authentic flavor.
Arrowroot starch - Optional thickener at the end if you want a more sauce-like consistency. (Cornstarch works too, but arrowroot stays a bit silkier.)

Please see the recipe card for measurements, salt, and pepper.

My favorite thing to do with this tomatillo enchilada sauce is make this easy Salsa Verde Chicken with boneless, skinless breasts. Dinner in under 30 minutes! Add rice and you're ready.

Substitutions and Variations

Try different tomatillos - Green is classic, but yellow or purple tomatillos work too (color and flavor will vary slightly).
Make it hotter - Swap the jalapeño for a serrano pepper (or use two jalapeños).
Pepper swap - If you can't find Anaheim, use a poblano (or other mild green pepper). Both are mild; poblano is a little deeper and more earthy.
Make it creamy - Blend in a little sour cream/Greek yogurt/crema after cooling slightly (for enchiladas verdes).

Use this green enchilada sauce to make a terrific tomatillo soup with either leftover chicken or turkey, and pinto beans. Fast and hearty!

How to Make Green Enchilada Sauce

two bowls on the counter, one with peeled green tomatillos and the other with the husks.

Peel tomatillos and wash off the sticky coating. Discard the husks.

Chopped green tomatillos ready to make enchilada sauce

Roughly chop the tomatillos into quarters or sixths.

Chopping green chili pepper and deseeding them.

Slice chili peppers lengthwise, de-seed, remove white membrane, and chop.

Ingredients for green enchilada sauce in a dutch oven ready for simmering, with spices, onions.

Add tomatillos, onions, spices, salt, chili peppers, and garlic to the pot.

Cooked green enchilada sauce ready to be pureed.

Bring almost to a boil, turn down to low, cover with a lid, simmer on low for 15-20 minutes until falling apart.

Pureed green tomatillo sauce in a blender container.

Carefully add hot enchilada sauce to a blender container, tight lid on, pulse to refine, chunky or smooth. Do in two batches with a smaller blender.

Chef's Tip: Thicken Green Enchilada Sauce Right in the Blender: For a green enchilada sauce with a little more body, I thicken it right in the blender. With the sauce still hot, add 1 tablespoon arrowroot starch directly to the blended sauce and pulse until smooth. It thickens almost immediately and evenly-no slurry needed. This gives the sauce enough body to cling to tortillas and fillings without tasting heavy or starchy.

A pot of finished green tomatillo sauce with a ladle ona marble counter.

Chef's Tip: Safely Handling Chili Peppers - If you're heat sensitive or want to protect your hands, wear disposable kitchen gloves while trimming and deseeding chili peppers. Once you're done, discard the gloves and wash your hands thoroughly before touching anything else. This is especially important if working with hotter chili peppers. Hotter chiles contain higher concentrations of capsaicin and related compounds, responsible for chili pepper heat and that lingering "burning" sensation on skin and eyes. For chili pepper heat ratings, go to go to the source, Scoville.org

Serving Suggestions

12 Ways to Use Tomatillo Sauce

As a sauce: Over grilled or baked fish like cod, halibut, or salmon, shrimp or scallops.
Use it as a marinade: Use tomatillo sauce as a marinade for chicken, pork, or fish to infuse them with a bright, tangy flavor before grilling or roasting.
Make green chicken enchiladas (Enchiladas Suizas).
Chips and salsa! My great weakness.
Make dips: Combine the tomatillo sauce with cream cheese or Greek yogurt to create a creamy dip for chips, crackers, or fresh vegetables.
Add a spoonful to top a bowl of chili.
Rice and grain bowls: Stir the sauce into cooked rice, quinoa, or couscous to add moisture and flavor.
Use it with Huevos Rancheros instead of the more traditional red enchilada sauce.
Pour it with eggs - poached, scrambled eggs, or over omelets for a lift of flavor.
Use it with any kind of tacos as the sauce.
Alongside baked nachos with cheese.
Serve aside grilled flank steak for a Mexican style dinner.

Storing and Freezing

Tomatillo sauce is good for 4-5 days. If you're not going to use it up, freeze it in jars labeled with the date and volume (like 8 ounces or 1 cup portions). Souper Cubes work terrific for freezing sauces.

Jars are freshly made tomatillo sauce ready for the ridge or freezer.

Green Enchilada Sauce Recipe FAQs

What is the difference between tomatillo sauce, green enchilada sauce, and salsa verde?

The terms are often used interchangeably as they are both green Mexican-style sauces made from tomatillos and chilies. It can be prepared either raw or cooked, each method offering distinct flavors and textures.

How can I adjust the spiciness of my tomatillo sauce?

The spiciness of tomatillo sauce can be customized by using different types and amounts of chili peppers. For a milder sauce, use fewer peppers and remove their seeds and membranes, which contain most of the heat. For a spicier version, include more peppers or choose hotter varieties like serrano or jalapeño peppers.

Can I substitute green tomatoes for tomatillos in the sauce?

Not really. Green tomatoes and tomatillos are different fruits with different flavors. Tomatillos have a tart, citrusy taste, whereas green tomatoes are more acidic and less fruity.

More Mexican Inspired Recipes

If you're making tacos, skip the packaged seasoning with crazy high sodium and make your own with my homemade taco seasoning blend.

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If you make this green enchilada sauce sauce, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers. Thanks for supporting my site!

📖 Recipe

Green Chicken Enchiladas Recipe

08/23/2010 by Sally Cameron 5 Comments

If you love real Mexican food-not the drive-through kind-this green chicken enchiladas recipe is for you. This chicken enchiladas recipe starts with my homemade green enchilada sauce, tender shredded chicken, and plenty of melted cheese. It's the dish I used to order at Mexican restaurants all the time, until I created my own healthier, from-scratch version that we now make at home.

Why Make This Green Chicken Enchiladas Recipe

To make this recipe faster, roast the chicken and prepare the sauce a day or two ahead, then assemble and bake when you are ready for dinner. For the chicken, roast, cool then shred the meat.

Using leftover chicken from either a whole roast chicken or roast chicken breasts works great and is usually what I do. You can also use a store rotisserie chicken.

Homemade Tomatillo Sauce: Salsa Verde

A staple in Mexican cuisine, fresh tomatillos look like green tomatoes covered with a papery husk and have a tart flavor. For the sauce I use fresh diced tomatillos, diced onions and spices simmered for 20-30 minutes.

Buy bright green firm fruit. Remove the husks and rinse off the light sticky film. I make this sauce ahead and freeze it, handy for whipping up a batch of enchiladas. If this is too much work (it's REALLY is easy!), by a jarred sauce like Trader Joe's Salsa Verde.

tomatillo salsa verde — Homemade tomatillo sauce, salsa verde.

Roast Chicken Options

Sunday dinner is usually whole roast chicken on my menu plan, so I have leftover shredded chicken for enchiladas, tacos, salad, etc. Another option is to get a couple of bone-in chicken breasts and roast them, then shred the meat. Directions are in the recipe for this option.

Another option is to buy a store roasted chicken and shred the meat. Once the is chicken ready and the sauce made it's just assemble and bake when you are ready to eat.

How to Steam Tortillas and Assembling the Enchiladas

One thing about corn tortillas is that they break when you roll them. The secret I found is steaming them lightly first, then they roll without breaking. Here are ways to steam tortillas:

Use a large pot with a folding steamer rack, without the center handle. Wrap a stack of tortillas in a clean kitchen towel and steam until soft and pliable. Placing the stack in a microwave safe bag helps.
Use a bamboo steamer set over a large pot of simmering water.
Use a steam oven
Wrap tortillas in damp paper towels or damp clean kitchen towel and microwave for a minute or until just soft and pliable.

When assembling enchiladas I add sweet corn kernels for more texture and flavor. Frozen corn works just fine, and I use roasted corn when I can find it. You can also skip the corn.

Tortilla Options

Corn tortillas are traditional for chicken enchiladas and good if you eat gluten-free. I prefer organic corn tortillas because they are not GMO. Read labels for added ingredients like gums and choose one without if possible.

Another option we enjoy is cassava tortillas. They are pretty fragile when making enchiladas but they taste great and are lighter than corn.

Next time you feel like good Mexican food, look no further than your own kitchen.

📖 Recipe

Chicken Bone Broth (Homemade)

01/15/2026 by Sally Cameron 17 Comments

If you've never made chicken bone broth at home, this is the place to start. Meaty chicken parts and bones simmer low and slow with classic vegetables and herbs, creating a rich, golden, gelatin-rich broth with a silky body you won't get from a carton. Make a big batch once, freeze it in jars, and you'll have instant upgrade power for soups, stews, risotto, and sipping.

Jars of golden chicken bone broth on a wire cooling rack.

Homemade chicken bone broth is easy to make. Once everything is in the pot, it mostly takes care of itself while the broth gently simmers and your house fills with that "something good is happening" smell. There's little babysitting-just check the water level occasionally adding boiling water as needed, then strain and chill. I'll walk you through the simple step-by-step process so you can keep jars of this gelatin-rich chicken bone broth recipe in your freezer for soups, stews, and sipping.

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Why Make Chicken Bone Broth

Control the ingredients - You decide exactly what goes in, especially the salt. I make bone broth without salt, so you can season each recipe later instead of being stuck with a salty boxed broth.
No preservatives or additives - Just chicken, vegetables, herbs, and water. No "natural flavors," no MSG, and no mystery ingredients.
Richer flavor and nutrition - A long, gentle simmer extracts deep chicken flavor and plenty of gelatin, creating a gelatin-rich chicken bone broth with a silky texture you don't get from most store-bought broth.
Make once, use for weeks (freezer-friendly) - Cook a big batch, cool it, portion into jars or containers, and freeze. You'll have homemade broth ready for chicken soup, risotto, cooking grains-or sipping straight when you want "warm mug therapy."

Making risotto, like this pumpkin risotto, is a favorite way to use good homemade chicken bone broth. It adds rich flavor.

Chef's Tip - Is it Chicken Broth or Chicken Stock?
People use "broth" and "stock" interchangeably, but traditionally there's a difference. Broth is made with meaty chicken pieces (often with vegetables) and may be seasoned for sipping. Stock is made mostly from bones, simmered longer, and typically left unsalted because it's a cooking building block. I use a hybrid method-meaty chicken pieces plus bones (like backs) and chicken feet for collagen/gelatin, along with vegetables and herbs-so you get deep flavor and that gelatin-rich body. Call it broth or stock-either works here.

Any soup recipe using broth, like this Greek avgolemono chicken soup, gains extra flavor from homemade broth.

Ingredients You'll Need

Raw chicken parts and feet, herbs, carrot, onion, and celery for bone broth.

Chicken - Use a whole cut-up organic chicken or a mix of bone-in thighs and legs. Adding chicken feet gives the broth extra collagen and body. Ask your butcher if they sell chicken backs or other chicken bones. The feet may look a little creepy, but they help your broth set like jello.
Onion - Adds sweetness and depth, use brown or yellow onions, but not red (color).
Celery - Brings fresh, savory flavor and round out the classic broth base.
Carrots - Add gentle sweetness and helps give the broth its beautiful golden color.
Parsley - Stems and leaves add a fresh, herbal note and help brighten the flavor of a long-simmered broth.
Bay leaf - Use one or two bay leaves, fresh or dried, to add subtle, earthy depth.
Peppercorns - Whole black peppercorns season the broth gently as it simmers without making it spicy or muddy like ground pepper can.
Vinegar - Apple cider vinegar or white vinegar help extract minerals from the bones. Lemon juice or white wine work as well but are not quite as acidic.

Please see the recipe card for exact measurements. Don't add salt to the broth-season the dish you're using it in instead. If you plan to sip it, add a pinch of salt to your mug after it's done.

Chef's Note - Should I Peel the Onions for Chicken Bone Broth?
For the broth, you can leave onion skins on or peel them-both work. Skins add deeper golden color and a slightly more complex, rustic flavor (just wash well), while peeled onions give a paler broth with a cleaner, milder taste. Onion skins also contain beneficial plant compounds (like quercetin), but they can occasionally add a faint bitter or astringent edge depending on the onions and simmer time. Bottom line: choose skins-on for color and depth, peeled for a cleaner finish.

How to Make Chicken Bone Broth

Roughly chop the onion, carrot, celery.

Add chicken with most skin removed, along with vegetables, herbs, vinegar, and peppercorns to pot.

Remove as much skin from the chicken as possible, add everything to the pot and cover with cold water.

Skimming impurities from chicken broth while it is simmering.

As the broth heats up, impurities rise to the surface. Skim with a spoon and discard until it stops forming.

Almonst finished deep golden chicken broth in a pot still with the vegetables.

As the broth simmers over the hours, the water level will drop. Keep an electric tea kettle of hot water ready and add water as needed. Don't worry, it won't dilute the broth.

Straining finished chicken broth through a mesh colander into a clean pot.

Strain finished broth through a mesh colander. Discard spent bones, meat, and aromatics.

Chilling a pot of golden bone chicken bone broth in an ice bath in the sink.

Chill the strained chicken bone broth in a sink ice bath, in a clean pot, until 70°F or lower before refrigerating (covered) until the next day.

In the morning, skim the solidified fat off the top. Use your chicken broth within three days or freeze in portions. Freeze in muffin tins for small measures, canning jars, mason jars, and Souper Cubes for easy stacking.

Chef's Tip - For Even Clearer Broth
For a slightly clearer broth, you can start with just the chicken, water, and vinegar. Bring it to a gentle simmer, skimming off the foam as it happens, then add the vegetables and herbs and continue simmering. Most of the time I add everything at once (as you see in the photos) because it's faster and still makes a delicious, golden broth.

Bone Broth Tips & Troubleshooting

Simmer; don't boil - Keep your broth at a low simmer. Boiling or stirring creates cloudy broth. Just let it bubble away.
Skim the "scum" - The scum that forms when first simmering is simply impurities being released from bones and meat. Skim off and discard until it stops. Skimming gives you get a cleaner-tasting, clearer broth.
Adding vinegar - A little vinegar (1-2 tablespoons) helps release collagen and minerals from the bones so more goodness ends up in your broth. Add 20-30 minutes before simmering. Optional but beneficial. Lemon juice and white wine also work.
Low and slow - A low, slow simmer for a long duration (12 to 20 hours), is the primary driver of nutrient extraction and flavor (with or without vinegar).
Broth didn't gel - It's still perfectly usable, but if you want that nice jiggly texture when it's cold, next time add collagen-rich parts like chicken feet (the best), wings, or backs, and be sure you're keeping the broth at a gentle simmer long enough.
Strain gently - Use a fine-mesh strainer and let the broth drip through without pressing on the solids. Pressing can push sediment into your nice clear broth.
Cool down quickly - Use an ice bath to cool below 70°F before refrigerating.
Degrease - The next morning, scrape off the gelled fat from the top of the broth, then portion and refrigerate or freeze, with labels and dates.
No extra sink for ice bath - Use a cooler partially filled with ice and cold water, or a large bucket.

Using Chicken Bone Broth

Storage & Freezing

Store chicken broth in the refrigerator, tightly covered and use within 4-5 days. For longer storage, freeze in jars or silicone freezer molds. Properly cooled and frozen, it keeps well for about 3 months. Label and date your containers so you actually use them. I freeze in 3 cup, 1 cup and ½ cup portions for different needs.

Chicken Broth FAQs

Should I add salt to my bone broth?

In short, no. I recommend keeping bone broth unsalted. That way you control the seasoning when you use it in recipes and you won't end up with overly salty soups or sauces. Taste and season with salt when you're cooking with the broth, not when you're making it.

How long should I simmer chicken bone broth?

For the best flavor and body, I like to cook chicken bone broth at a very gentle simmer on the stovetop for 12-20 hours. Keep the heat low so you see just an occasional lazy bubble rather than a hard boil. This helps extract collagen and flavor without turning the broth cloudy. This recipe is scaled to make about 1 gallon (16 cups) of broth, which is an ideal big batch to cool and freeze in portions for the time invested.

Why is my bone broth cloudy?

Cloudy broth is usually from boiling too hard, not skimming the initial foam, or stirring a lot as it cooks. It's still perfectly safe and tasty-it just won't be as clear. To keep broth clearer, bring it up to a gentle simmer slowly, skim the scum early, and avoid boiling.

What if my bone broth doesn't gel when chilled?

Don't worry-broth that doesn't gel is still full of flavor and nutrients. It just means there wasn't quite as much collagen. Next time, add more collagen-rich parts (like feet, wings, or backs) and simmer a bit longer. You can still reduce a non-gelling broth on the stovetop to intensify flavor.

Do I have to use organic chicken?

Use the best quality chicken that fits your budget. I prefer organic or pasture-raised chicken for broth because you're extracting so much from the bones and skin over many hours of cooking. But if that isn't available, use what you can find-homemade broth from a conventional chicken is still far better than most boxed broth.

Recipes Using Chicken Broth

Chicken broth is the foundation of so many great soups, stews, and dishes like risotto. Try a few of these or check out the soup recipes index page for more ideas!

Did You Make Broth?

If you make chicken bone broth, please leave a comment and let me know. I love hearing from you and your comments also help other readers. And please leave a start rating. Thanks for supporting my site.

📖 Recipe

Halibut with Miso Butter Recipe

02/11/2014 by Sally Cameron 4 Comments

This halibut with miso butter is an easy halibut recipe with rich savory flavor and a simple stovetop method. Tender halibut fillets are pan-seared, then quickly finished under a lid and topped with a silky miso butter sauce that melts over the fish. It's fast enough for a weeknight, elegant enough for guests, and a great way to serve halibut without much fuss.

Pan seared halibut with miso butter sauce in gray bowl atop forbidden black rice sprinkled with chopped chives.

If your only experience with miso is the little bowl of soup served at a sushi bar, prepare to be amazed. Halibut with miso butter is rich, savory, and full of umami flavor. The silky miso butter is also delicious with other fish or seared scallops. While halibut is the star here, other firm white fish, such as cod, work beautifully too.

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Halibut with Miso Butter Recipe Snapshot

Simple and fast - An easy seafood dinner that comes together quickly.
Rich savory flavor - Miso butter adds deep umami flavor to tender halibut.
Versatile - Use the miso butter with other fish and seafood such as cod, shrimp, or scallops.
Weeknight-friendly - A great meal for busy evenings.
Dairy-free option - Easy to adapt if needed.

For another easy fish dinner, try this halibut recipe with lemon caper vinaigrette.

Ingredients You'll Need

Fish - Choose a fresh, firm white fish such as halibut or cod. Monkfish and sea bass work well too.
Garlic - Use granulated or powdered garlic for easy flavor.
Miso - Use sweet white miso for the mildest flavor and easiest availability.
Butter - Use unsalted dairy butter or a plant-based stick butter, or coconut butter.
Oil - Use a little oil for the pan, such as extra virgin olive oil, avocado oil, extra virgin coconut oil, or quality neutral oil.
Liquid - Use dry sake, dry white wine, vegetable broth, or fish broth to finish the fish gently.

Please see the recipe card for measurements, and black pepper (no salt as miso is salty).

Chef's Note: What Is Miso?
Miso is a traditional Japanese fermented seasoning made into a paste, most often from soybeans, salt, and a starter culture called koji. It adds deep savory, umami-rich flavor to dishes. You'll usually find miso in the refrigerated section of the grocery store. Buy organic if that matters to you, and if you eat gluten-free, always read the label carefully, as some miso is made with non-gluten-free grains such as barley.

For another seafood recipe with miso, try this seared scallops recipe with orange, miso, and ginger sauce.

How to Make Halibut with Miso Butter

Season fresh halibut fillets, or another white fish, with black pepper and granulated garlic. You won't need salt, as miso is naturally salty.
Sear the fish top-side down in a nonstick pan with a little coconut oil, avocado oil, or olive oil until a light golden crust forms.
Turn the fish over and spread the tops with half of the sweet white miso butter.
Add dry sake, white wine, or vegetable broth. Cover the pan, reduce the heat to low, and cook for another 3-4 minutes, until the fish is opaque and flakes easily with a fork. Timing will depend on the thickness of your fillets (cook to 145°F).
Transfer the fish to a plate and keep warm. Whisk the remaining miso butter into the pan juices for a light sauce, or stir it into hot rice.

Golden halibut in a gray bowl on black rice with miso butter sauce.

Serving Suggestions

Serve halibut with miso butter over rice or quinoa with a side of roasted asparagus, steamed snap peas, or snow peas.

For more sauce, remove the fish to a plate, then whisk the miso butter into the pan juices and spoon it over the top. You can also toss any extra miso butter with hot rice for an easy, flavorful side.

Recipe FAQs

What kind of miso is best for halibut with miso butter?

Sweet white miso is the best choice for this recipe. It has the mildest flavor and blends easily into butter for a silky, savory sauce without overpowering the delicate halibut.

Can I use another fish instead of halibut?

Yes. Cod, sea bass, monkfish, or another firm white fish work well. You can also use the miso butter with seared scallops.

Is miso gluten-free?

Some miso is gluten-free, but not all of it. Always read the label carefully, as some varieties are made with grains such as barley.

More Seafood Recipes

For more recipes with fish and shellfish, please check out the recipes page for fish and seafood.

⭐️Did You Make This Recipe?

If you make halibut with miso butter, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Oven Baked Chicken Wings

01/13/2026 by Sally Cameron 4 Comments

Oven baked chicken wings are my go-to when I want wings that are crispy, well-seasoned, and hard to resist-without air frying or firing up the grill. Baked at high heat, they cook evenly and develop that roasted skin with crispy edges wing lovers love. Season them with my homemade dry rub (or your own) for big flavor, or keep it classic with salt and pepper-either way, these wings are perfect for a crowd, game day, or an easy weeknight dinner.

A platter of crisp seasoned oven baked chicken wings with carrots, celery and sauces.

Whenever I roast a whole chicken, I'm the person who "quality checks" (devours) the wings before the carving even starts. These oven baked chicken wings are perfect for Super Bowl spreads and game day, but they're just as great for weekend hangouts, cookouts, or any night you want something fun and unfussy. Add buffalo sauce or Buffalo Ranch Dip, plus blue cheese, celery, and carrots, and you're ready to serve.

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Why You'll Love These Oven Baked Chicken Wings

Easy party wings - Feeds a crowd, scales up fast, no messy frying.
No fryer, no grill, no drama - Just an oven, sheet pan, and wire rack.
Sauce options - Serve with buffalo sauce on the side, buffalo ranch dressing, or blue cheese dressing.
Crispy wings - High heat roasting, crisp skin, and juicy meat.

Chef's Tip - Baking Soda vs. Baking Powder for Crispy Wings
Baking soda increases the surface pH of chicken skin, which boosts browning and helps wings get crispy in the oven. Baking powder contains baking soda plus added acids and starch; it can add crispness, but the results are different and can taste slightly "off" if you use too much. For crispy baked chicken wings, use baking soda sparingly and measure it as written.

Ingredients You'll Need

A bowl of raw chicken wings, oil, spices, and baking soda to make oven wings.

Chicken wings - See buying notes below for chicken wing options.
Seasoning - Use my spiced dry rub blend, your favorite rub, classic salt & pepper, or lemon pepper.
Oil - Helps the wings brown evenly and blends. Use a neutral healthy oil or avocado oil spray.
Baking soda - A small amount mixed into the dry rub helps dry the skin and promotes crispier oven-baked wings. Baking soda, not powder.

Please see the recipe card for measurements, salt, and pepper.

Chef's Tip - Buying Chicken Wings
Most stores sell "party wings," a mix of flats and drumettes, but they're often on the small side and skimpy on meat. I prefer to buy whole wings and cut them at the joint myself with sturdy kitchen shears (poultry shears). You'll get larger, meatier pieces this way. Some stores also sell just flats or just drumettes, so choose the style you like and check what's available at your local market.

How to Make Oven Baked Chicken Wings

Pre-heat the oven to 425°F. Set a wire rack over a rimmed baking sheet lined with parchment for easier clean up.

Cutting whole chicken wings into flats and drumettes with kitchen shears for baked wings.

For whole wings, cut them apart at the joint with poultry shears, and snip the little inside wing shape of fat.

Drying chicken wings well on paper towels.

Dry the wings really well with paper towels.

Chicken wing parts being oiled before seasoning, in a glass bowl.

Toss wings with 2 teaspoons of oil or use avocado spray, and lightly spray.

Chicken wing flats and drumettes seasoned with dry rub before baking.

Mix the dry tub and baking soda, then toss the wings with the seasoning or shake in a zip bag to coat.

Party wings ready for baking arranged on a wire rack over a sheet pan.

Arrange chicken wings on a lightly sprayed wired rack, nice side down first.

Oven baked chicken wings finished baking to a crisp golden brown.

Bake chicken wings at 425°F for 35-50 minutes, flipping once at 20-25 minutes. Start checking at 35 minutes. Wings are done when they're deeply browned and crisp and register 180-200°F internally.

Serving Suggestions

Pile the baked wings onto a platter and serve with your favorite buffalo sauce, buffalo ranch or blue cheese dressing, plus crisp celery and carrot sticks. This keeps the wings crispy (the whole point) and lets everyone choose their heat level. If you'd rather sauce them, lightly brush a few wings and leave the rest plain so you've got options for all your guests.

Can I make these wings ahead of time?
They're best fresh out of the oven, but you can make wings ahead and reheat baked wings to keep them crispy. Reheat on a wire rack in a 350°F oven until hot and crisp again, about 15-20 minutes. Avoid the microwave-it softens the skin.

Recipe FAQs

How do you get oven baked chicken wings crispy?

Dry the wings very well with paper towels, bake them on a wire rack so air can circulate, and use high heat. A small amount of baking soda mixed into the seasoning boosts browning and helps the skin crisp-just measure it and use it sparingly.

Do I have to use baking soda?

No. It helps wings crisp and brown more deeply, but they'll still be good without it-just a little less crisp.

Can I use whole wings instead of flats and drumettes?

Yes. Whole wings are often meatier and can be baked as-is or cut at the joint into drumettes and flats with kitchen shears. Larger wings may need a few extra minutes-cook until deeply browned and 180-200°F internally.

How many wings should I plan per person?

Plan on about ½ pound per person for appetizer/party wings. Three pounds serves about 6 people; four pounds serves about 8, depending on appetites. For a meal, figure ¾ pound - 1 pound per person.

How long do you bake chicken wings at 425°F?

At 425°F, wings typically take 35-50 minutes, flipping once at 20-25 minutes.

More Great Appetizer Recipes

From garlicky baked shrimp and homemade smoked salmon, to deviled eggs and artichoke dip, check out the appetizer recipe index page for more ideas!

📖 Recipe

Greek Avgolemono Soup (Lemon Chicken Soup)

01/06/2026 by Sally Cameron Leave a Comment

This Greek avgolemono soup recipe is a classic, nourishing Greek lemon chicken soup-perfect for cold winter days with bright lemon flavor. Avgolemono is finished with eggs and lemon juice gently tempered with hot broth, then whisked back into the pot. The result is a wonderfully creamy texture without a drop of cream, with its signature velvety body and pale golden color. Add tender orzo (gluten-free if you like) and a shower of fresh dill.

Greek lemon chicken soup, called avgolemono, in a white bowl with lemon slice and fresh dill.

I fell in love with avgolemono at a little soup spot years ago. One spoonful and I was hooked. I've always loved lemon (my two trees happily prove the point), and this Greek lemon chicken soup shows lemon at its best: brightening the broth, lifting the flavors, and balancing savory chicken. The creamy texture comes from tempered eggs, not dairy, and fresh dill adds that final Greek note. Finish it with orzo-gluten-free or traditional-and you've got a bowl that truly satisfies.

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Greek Avgolemono Soup Recipe Highlights

Bright, lemony flavor - Wakes up classic chicken soup.
Nourishing and satisfying - Protein + broth + orzo = comfort.
Creamy without cream - Thanks to the egg-lemon tempering method.
Easy & adaptable - Gluten-free orzo option.
Uses leftover chicken - Perfect for roast chicken leftovers or rotisserie chicken.

For another terrific chicken soup, try this chicken vegetable soup recipe.

Ingredients You'll Need

Ingredients for Greek avgolemono soup in prep bowls on the counter.

Chicken - Cooked, shredded chicken breast (or rotisserie) keeps this fast and easy.
Onion - Part of the aromatic flavor base.
Celery - Adds savory, earthy depth and classic soup aroma.
Carrot - Brings natural sweetness and balance to the lemon.
Garlic - For flavor and a subtle savory backbone.
Broth - Use low-sodium chicken broth, homemade broth is best.
Lemon - The signature bright acidity that makes avgolemono what is is.
Eggs - Create the soup's silky, creamy texture when tempered into hot broth.
Fresh dill - Adds that unmistakable Greek finish; fresh is worth it here.
Orzo - Rice shaped pasta. Gives the soup substance; use regular or gluten-free orzo as needed.

Please see the recipe card for measurements, salt, and pepper.

Try this recipe to make easy roast chicken breast for the soup! Cook once eat twice, dinner one night and soup the next.

Substitutions & Variations

Using raw chicken instead: If you prefer, you can simmer a 1-1¼ pounds bone-in, skinless chicken breast directly in the broth until cooked through, then shred and return to the pot. This adds flavor but takes a little longer. Cut the breast in half crosswise for faster cooking. After cooking, remove bones and shred, then add back to the pot.
Swap the orzo for cooked rice, either white or brown, or another tiny pasta shape.

If you love lemon like I do, try this lemon blender marinade for chicken. It's one of my go-to recipes.

Chef's Tip - Tempering: Keeping Avgolemono Silky
Whisk the eggs and lemon juice together until smooth. Then temper: slowly drizzle in about 1 cup of hot broth while whisking constantly to gently warm the mixture. Once it's warm and fluid, whisk it back into the pot off heat (or on very low). Don't let the soup boil after adding the egg-lemon mixture-gentle heat keeps it creamy and velvety and not curdled or scrambled.

How to Make Avgolemono Soup

Cooked orzo pasta in a sieve over a bowl being rinsed and drained.

Cook orzo, drain and rinse in cool water, toss with a tiny bit of olive oil. Best to cook it separately

Sautéing onions and garlic in a dutch oven.

Saute onions in olive oil until soft, 3-4 minutes on med-low, then add garlic for 1 minute longer.

Onion, carrots, celery , and garlic cooking in a large pot.

Add the carrot and celery and cook until softened, 3-4 minutes.

A pot of golden chicken broth with cooked vegetables for a soup base.

Add the broth and simmer 5 minutes to blend flavors.

Whisking eggs and lemon juice together in a glass bowl.

5. Whisk 2 whole eggs + 1 egg yolk with lemon juice until smooth.

Tempering eggs, broth and lemon juice together with a silver whisk.

6. Slowly whisk in 1 cup of hot chicken broth from the pot (tempering) so eggs do not scramble when added to the soup.

Pouring egg-broth-lemon juice mixture into the sop base.

7. Add the tempered eggs into the soup and stir.

A golden creamy soup being cooked for Greek avgolemono soup.

8. Stir soup until smooth over low heat. Do not boil or it might scramble.

Shredded chicken breast being added to avgolemono lemon chicken soup.

9. Stir in the chicken and orzo.

A bowl of Greek avgolemono chicken soup with fresh dill in a white bowl.

10. Garnish with fresh chopped dill and a little extra lemon and enjoy!

Serving Suggestions

Avgolemono soup is best served warm, garnished with fresh herbs like parsley or dill, and can be accompanied by toasted garlic bread or a light Greek salad. Serve with lemon wedges for a more lemony taste if preferred.

Storing Greek Lemon Chicken Soup

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat-do not boil as it will effect the silky texture and the tempered egg-lemon mixture.

Can avgolemono soup be frozen?
Freezing lemon chicken soup is not recommended. The egg-lemon mixture can separate and become grainy when thawed.

Lemon Chicken Soup FAQs

What is avgolemono soup?

Avgolemono is a traditional Greek soup finished with a mixture of eggs and lemon juice that's gently tempered with hot broth, creating a silky, creamy texture without any cream.

Why didn't my avgolemono turn creamy?

The egg-lemon mixture likely wasn't tempered slowly enough, or the soup was too hot. Whisk the eggs and lemon together, slowly add hot broth to warm them, then stir back into the soup over low heat. Do not boil after adding.

Can avgolemono soup be made ahead?

Yes. For best results, make the soup base ahead and store it without the pasta. Add the cooked orzo and gently reheat just before serving to keep the texture light and silky.

Can I add more lemon?

Yes. Lemon flavor varies by preference and by the acidity of the lemons themselves (such as Meyer lemon vs Eureka). Taste and adjust with more lemon juice at the end if needed.

More Great Soup Recipes!

From creamy smooth soups to hearty options that are almost a meal themselves, check out the soups recipe index for more inspiration!

Did You Make This Recipe?

If you make this Greek avgolemono soup, please comment and let me know how you liked it. I love hearing from you and your comments are enjoyed by other readers. And please leave a star rating! Thanks for supporting my site.

📖 Recipe

Shrimp Tom Yum Soup

04/11/2014 by Sally Cameron Leave a Comment

Perfumed with aromatic lemongrass and ginger, bright with fresh lime, and warmed by a touch of jalapeño heat, this is my version of classic Thai shrimp tom yum soup. It's beautiful in the bowl and even better on the spoon, and it comes together in under 30 minutes for a quick but healthy meal. Make it mild or make it spicy-either way, it's light, fresh, and seriously delicious.

Brothy shrimp Tom Yum soup in rustic bowls with chile peppers, vegetables, and limes. — Thai Shrimp Soup

When the days are chilly, gray, or just plain dreary, there's nothing like a bowl of something warm and fragrant. I first fell in love with this soup in culinary school, training with a Singaporean chef who taught me how simple ingredients-lemongrass, ginger, lime, chiles-can create incredible depth of flavor without feeling heavy. This version keeps all of that freshness and lightness, but is streamlined for home cooks: healthy, naturally gluten-free, and easy enough to make on a weeknight.

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Shrimp Tom Yum Soup Highlights

Light but full of flavor - Bright lemongrass, ginger, lime, and a little chile heat give you big flavor.
Quick and weeknight-friendly - Ready in about 30 minutes, so it fits into a busy day.
Fresh and healthy - Naturally gluten-free, broth-based, and packed with lean protein and vegetables.
Easy to customize - Make it mild or spicy and add extra veggies if you like-very forgiving and flexible.

If you enjoy these flavors, you might also like my lemongrass chicken recipe.

Ingredients You'll Need

Coconut oil - pairs well with Thai flavors, use cold pressed virgin coconut oil.
Lemongrass - Perfumes the soup with bright, citrusy aroma.
Garlic - Builds a savory backbone and deepens the flavor.
Ginger - Grated fresh ginger adds warm, peppery zing and lifts the whole soup.
Jalapeño - Seeded and finely chopped for gentle, adjustable heat.
Broth - Chicken or vegetable broth, good-quality or homemade broth makes a big difference.
Shrimp - Medium shrimp, cleaned and deveined, add lean protein. If frozen, thaw fully and pat dry.
Mushrooms - Shiitakes, for umami depth and a tender, "meaty" texture.
Roma tomatoes - Seeded and chopped small to add gentle acidity, sweetness, and color.
Snow peas - Add fresh green crunch.
Limes - Zested and juiced; perfumes the broth and provides the classic sour note of Tom Yum.
Fish sauce - Optional but recommended for salty, savory Thai-style umami and depth.
Cilantro - Chopped fresh leaves stirred in at the end for herbal brightness and color.

Please see the recipe card for measurements.

Substitutions and Variations

No shitake mushrooms - Use white or brown (cremini) mushrooms.
Spicier - Use hotter peppers such as serrano or of course, Thai chilies.
Milder soup - Use half a jalapeño (or skip it).

Chef's Tip - How to Work With Lemongrass
Lemongrass is a pale green stalk used a lot in Thai and Vietnamese cooking. It has an exotic, lemony scent with a hint of ginger, like nothing else. You'll usually find it in the produce section near the herbs, or in Asian markets. To use it, trim off the root end and any tough outer layers (if not pre-trimmed), then use the tender inner part. For this soup, the easiest method is to grate it on a Microplane so it almost melts into the broth-no fibrous pieces, just fragrant, citrusy flavor in every spoonful.

How to Make Shrimp Tom Yum Soup

Sauté aromatics - Warm coconut oil in a pot, then gently cook the lemongrass, garlic, ginger, and jalapeño until fragrant.
Simmer the broth - Add the chicken or vegetable broth, bring to a simmer, and let the flavors infuse for a few minutes.
Add shrimp and veggies - Stir in the shrimp, mushrooms, tomatoes, and snow peas and cook just until the shrimp turn pink and the vegetables are tender.
Finish the soup - Remove from the heat and add lime zest and juice, fish sauce (if using), and cilantro.
Taste and serve - Adjust lime and heat to your liking, then ladle into bowls and serve with extra lime on the side.

Thai shrimp soup called Tom Yum in bowls with shrimp, jalapenos, cilantro, and limes. — Thai Shrimp Soup

Chef's Tip - Buying and Using Fish Sauce
If you've never cooked with fish sauce, it can be a little foreign to a Western palate. It smells a bit strong and "fishy" in the bottle, but in the soup it adds salty, savory umami and a deep, rounded flavor you can't quite get any other way. Start with a small splash, taste, and add more only if you like. Use a good-quality Vietnamese fish sauce (the best brand is Red Boat) made with just anchovies and salt, found in the Asian foods aisle.

Serving Tom Yum

Serve Shrimp Tom Yum Soup hot in low, wide bowls so you get a little of everything in each spoonful-broth, shrimp, mushrooms, and veggies. I like to garnish with extra cilantro and lime wedges at the table so everyone can adjust the sourness to their taste. For a more filling meal, serve it with a side of steamed jasmine rice or a simple green salad.

Storing and Re-Heating

This soup is best enjoyed freshly made because shrimp can easily overcook when reheated. If you do have leftovers, refrigerate them in an airtight container for up to 1 day and reheat very gently over low heat just until the shrimp are warmed through-do not boil. I don't recommend freezing this soup, as the shrimp and vegetables lose their texture.

If you know ahead of time that you'll want leftovers, you can cook the broth and vegetables first, then add the shrimp only to the portions you're serving and keep the extra broth separate in the fridge. Add fresh shrimp and simmer just a few minutes when you reheat.

Two bowls of Thai shrimp soup on a wooden table with a small bowl of lime wedges. — Thai Shrimp Soup

Recipe FAQs

Can I use frozen shrimp?

Yes. Frozen shrimp work well here-just thaw them completely in the refrigerator and pat them dry before adding to the soup. They'll cook quickly in the hot broth.

Can I make this soup ahead?

You can make the broth and vegetables a day ahead, then cool and refrigerate. For the best texture, add the shrimp and snow peas when you reheat the soup just before serving so they don't overcook.

What can I use instead of fish sauce?

If you don't want to use fish sauce, you can add a splash of tamari or coconut aminos for a gentler umami flavor, then adjust the salt to taste. The soup will still be delicious-just a little less "classic" in its Thai flavor profile.

If You Make This Soup

Please leave me a comment, I love hearing from you and how you enjoyed Tom Yum. Your comments help other readers too. Thanks for supporting my site!

📖 Recipe

Ham and Cheese Frittata

12/23/2025 by Sally Cameron Leave a Comment

This ham and cheese frittata is an easy, oven-baked frittata that comes together in minutes and bakes up golden and full of flavor. Naturally gluten-free and protein-packed, it's perfect for brunch, weekend guests, meal prep, or a fast dinner. One bowl, one skillet, zero fuss-and you can easily customize the cheese and fillings.

A golden puffed ham and cheese frittata in a cast iron skillet with parmesan on the side.

Because my husband's favorite omelet is ham and cheese, I created this easy ham and cheese frittata recipe to take those same classic flavors and turn them into something shareable, sliceable, and effortless. Whisk everything together, pour it into a cast-iron skillet, and let the oven do the work. It's the perfect answer when you want the comfort of an omelet but need to feed more than one person-especially on busy mornings or holiday weekends.

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Ham and Cheese Frittata Highlights

Prep-ahead friendly - Dice the ham, grate the cheese, and cook any vegetables ahead so all you have to do is whisk, assemble, and bake.
One-pan convenience - Cook, bake, and serve from the same oven-safe skillet for easy cleanup.
Crowd-pleasing - Familiar flavors, pretty presentation, and satisfying protein make it a hit with family or guests.

What else to do with leftover ham? Try this quick ham salad, great for lunch.

What You'll Need

Ham and cheese frittata ingredients in prep bowls on a counter.

Eggs - The base of all frittatas for a tender, custardy structure.
Half-and-half - Adds richness and keeps the eggs soft and creamy. Whole milk works too. Skip low fat to avoid a rubbery or watery frittata.
Olive oil or unsalted butter - Used for sautéing the aromatics and preventing sticking; butter adds richness, olive oil keeps it lighter.
Leek - Mild, sweet onion flavor that enhances the eggs without overpowering the ham and cheese. Shallot works too, or finely chopped white onion.
Ham - Savory, salty bites throughout the frittata; ideal for using leftover holiday ham or a good-quality ham steak. Check it's GF if needed.
Cheddar cheese - Classic melty flavor that pairs perfectly with ham. Buy a block and grate it yourself.
Gruyère cheese - Adds nutty depth, great melt, and keeps the flavor rich.
Fresh herbs - Parsley adds color and freshness in the filling.

Please see thee recipe card for measurements, salt and pepper.

Substitutions and Variations

Cheese - Try Fontina or goat cheese for a tangy twist.
Meat swaps- Change up the flavor with chopped cooked chicken sausage, turkey sausage, or even crumbled cooked bacon.
Add veggies - Add a cup of chopped broccoli, broccolini, or asparagus, cooked or blanched first, not raw.

Chef's Tip - Choose the Right Pan for a Tender Frittata
Use a 10-12 inch cast-iron (I use a 10"), non-stick, or ceramic-coated skillet for the most reliable results. Stainless steel sticks easily-even with butter-so it's not ideal for frittatas. A smaller pan yields a thicker frittata with a slightly longer bake time; a larger pan produces a thinner one that cooks more quickly.

How to a Make a Ham and Cheese Frittata

Cast iron skillet with chopped leeks cooking in butter on thte stovetop.

Saute thinly sliced leek in butter until soft, 2-3 minutes. Do not brown them.

Pink diced ham steak aded to a skillet of sauteing leeks for a frittata.

2. Add the diced ham and stir.

Building layers of a frittata vegetables base now adding green chopped parsley.

3. Add the chopped parsley.

Cast iron pan showing orange and white grated cheese layer for a frittata.

4. Layer on the cheddar and gruyere cheese.

A glass bowl of eggs white and yolks with a whisk on a marble counter.

5. Whisk the eggs until smooth.

Whisking together eggs and half and half for a custard in a glass bowl with silver whisk.

6. Add the half and half.

Pouring whisked eggs over vegetables and cheese in a black fry pan.

7. Pour the egg mixture over the vegetables, ham, and cheese.

A golden frittata in a cast iron skillet going into the oven topped with parmesan cheese.

8. Sprinkle the top with parmesan cheese and place in the oven to bake.

Ham and cheese frittata in a cast iron skillet on the stovetop.

9. Bake until golden and puffed, 35-40 minutes at 350°F.

Chef's Tip - How to Tell When a Frittata Is Done
A frittata is done when the center is just set but still looks moist-not wet or jiggly. The edges will be lightly golden and slightly puffed, and the top will no longer appear shiny. If you gently nudge the pan, the middle should move as one soft piece rather than wobbling like liquid. Remember, it will continue to firm as it rests, so avoid over-baking or the eggs can turn rubbery. If you prefer a creamier texture or plan to make the frittata ahead and re-heat, bake on the lower end of the time range so it stays more custardy after reheating.

Make Ahead Frittata Prep

Make your morning easier by prepping the components up to 2 days ahead of time.

Dice the ham steak.
Grate the cheeses.
Clean and chop the leek.
Blanch and chop any veggies if using.

Store each ingredient separately in airtight containers in the refrigerator, then assemble and bake just before serving for the best texture and lift. When ready to bake, simply sauté the leek, add the broccolini and sausage, sprinkle on the cheese, pour in the custard, and bake.

A slice of ham and cheese frittata on a plate with orange wedges and salad.

Serving Suggestions

Ham and cheese frittata is satisfying on its own, but it pairs beautifully with:

Roasted red potatoes or Dutch baby yellow potatoes.
A simple green salad with a light vinaigrette.
Fresh berries, melon, or citrus, or a combination fruit salad.
Toast or carrot cake muffins.

Storage and Leftovers

Cool frittata completely, then store slices in an airtight container in the refrigerator for up to 3 days.

Recipe FAQs

Can I use pre-shredded cheese?

You can, but freshly grated cheese melts more smoothly and gives the frittata a creamier texture. Pre-shredded cheeses often contain anti-caking starches that may keep the cheese from melting evenly.

What kind of ham works best?

Any fully cooked ham is fine: leftover holiday ham and a ham steak, diced work great. Thicker deli slices can work too. Avoid honey-glazed varieties as they tend to be sweet.

Can I add vegetables?

Absolutely. Sauté any vegetables first to remove excess moisture - great options include bell peppers, spinach, onions, mushrooms, or asparagus. Add them to the pan before the egg mixture.

Can I make this ahead of time?

Yes. A ham and cheese frittata is great for making ahead. Let it cool, then cover and refrigerate for up to 3 days. You can reheat individual slices in the microwave on low power, or warm larger portions in a 300°F oven until just heated through. It's also delicious at room temperature, which makes it perfect for holiday brunches, meal prep, or busy weekday mornings.

How to reheat a frittata?

To reheat the frittata, place in a 300°F oven until warmed through. If your frittata was baked until fully firm and golden on top, it may reheat a bit drier. Covering it with foil helps preserve moisture.

More Breakfast Recipes

From puffy dutch baby pancakes, to crispy light waffles, irresistible muffins, and an easy breakfast casserole, there are breakfast recipes to make your mornings worth getting up!

If You Make This Recipe

If you enjoy this ham and cheese frittata, please comment and let me know. I love to hear from you. Did you make your own variation? Tell me about it, and it helps other readers too. And please give it a ⭐. Thanks for supporting my site.

📖 Recipe

Creamy Lemon Tahini Salad Dressing

01/08/2026 by Sally Cameron 3 Comments

Sturdier salad greens need creamy dressings that cling-and that's exactly why I created this creamy lemon tahini salad dressing. It's especially good on hearty greens like kale and romaine, and it also doubles as a simple tahini sauce for fish, chicken, or shrimp. Make a batch on Sunday and you're halfway to a fast, terrific salad all week.

I originally created this lemon tahini salad dressing for a curly kale and chickpea salad, and quickly realized it deserved its own spotlight. This creamy tahini dressing works on almost any hearty greens-kale, romaine, shredded Brussels sprouts-and it doubles as a silky lemon tahini sauce for chicken, fish, or roasted vegetables. It's a delicious change from the simple French vinaigrette I often make.

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Why You'll Enjoy Lemon Tahini Dressing

Creamy and bright - Nutty tahini balanced with tangy fresh lemon juice.
Clings to sturdy greens - Perfect for kale, romaine, and hearty chopped salads.
Multi-purpose - Works as a salad dressing and a simple tahini sauce for chicken, fish, or shrimp.
Make-ahead friendly - Mix a batch and you're set for quick lunches and easy dinners all week.
Simple pantry ingredients - Tahini, lemon, garlic, and olive oil-nothing fancy, big flavor.

Chef's Tip - What Is Tahini?
Tahini is sesame seed paste, made similar to how peanuts are made into peanut butter. You may know it as an ingredient in Mediterranean hummus, but it's also excellent in dressings and sauces. Tahini has a mild, nutty flavor. I prefer raw, untoasted tahini. If the oil separates and rises to the top (totally normal), stir it back together with a sturdy spoon or table knife until smooth. Viscosity varies by brand.

Ingredients You'l Need

Lemon tahini dressing ingredients in prep bowls on a marble counter.

Extra-virgin olive oil - The base of the dressing, adding richness and a silky texture.
Tahini - Sesame seed paste that gives this lemon tahini dressing its creamy body and nutty, toasty flavor.
Lemon juice - Freshly squeezed for bright acidity and a clean citrus lift.
Unseasoned rice vinegar - Mild, slightly sweet vinegar that adds gentle acidity without overpowering; use all lemon juice instead if you prefer.
Tamari or soy sauce - Adds saltiness and savory depth; use tamari or coconut aminos to keep the dressing gluten-free.
Balsamic vinegar - Just enough for a subtle sweetness and extra depth of flavor.
Sweetener - 2-3 teaspoons maple syrup, honey, or no-sugar honey to balance the tanginess; adjust to taste or omit for a less sweet dressing.
Garlic - One large clove, finely chopped and smeared or microplaned, for sharp, aromatic backbone.

Substitutions and Variations

No rice vinegar - If you don't have unseasoned rice vinegar, substitute white wine vinegar or champagne vinegar.
No soy - Swap coconut aminos for the tamari, or use the San-J No-Soy Tamari (it's delicious).

Chef's tip - Adjusting Tahini Dressing Thickness
Tahini can vary widely in thickness and color depending on the brand and how finely the sesame seeds are ground. I prefer thicker tahini, which yields a creamier, more substantial dressing. Some brands are more fluid, resulting in a thinner consistency. To thicken, try more tahini paste, a starch like cornstarch, arrowroot starch, or tapioca starch, a spoonful of nut butter, or a thickener like mashed chick peas or a spoonful or greek yogurt. Dijon helps emulsify but it will also change the flavor a bit. Another option, just a ¼ teaspoon xanthan gum. To thin, add a little more lemon juice or water.

How to Make Lemon Tahini Dressing

Blend the base: Add tahini, olive oil, lemon juice, rice vinegar, balsamic, soy sauce or tamari, garlic, and optional sweetener to a blender and blend smooth.
Thin and season: If too thick, add a little water or lemon juice, a teaspoon or two at a time, until the lemon tahini dressing is pourable and creamy. Taste and adjust salt (or more soy sauce), or sweetness.
Chill: Transfer to a jar and refrigerate. The dressing will thicken as it chills; whisk in a splash of water if needed to loosen before serving.

Chef's tip - To make the garlic blend in smoothly, chop the cloves as finely as possible and then using the back of your knife, smear it into a smooth paste (photo below), or use a microplane zester.

Smearing chopped garlic into a paste on a cutting board.

Serving Suggestions

I created this creamy lemon tahini dressing for salads, but it's also a terrific tahini sauce drizzled over grilled or roasted chicken, fish, or roasted vegetables like cauliflower, carrots, or broccoli. It's really versatile and so easy. And it doubles easily to make more for a crowd.

For an other recipe using tahini, try this roasted red bell pepper hummus recipe. Great for snacks and entertaining.

Storage

Store creamy tahini dressing in a glass jar or airtight container in the refrigerator for to 5-7 days. It will thicken as it chills, so whisk in a teaspoon or two of cold water (or extra lemon juice) until it's pourable again.

If it separates, just shake or whisk to re-emulsify. Because this dressing is made with fresh lemon juice and garlic, I don't recommend freezing it-the texture turns grainy and the flavor isn't as fresh.

A curly kale salad with chickpeas and creamy tahini dressing.

Recipe FAQs

Can I make lemon tahini dressing ahead of time?

Yes. Lemon tahini dressing can be made ahead and stored in the refrigerator for 3-5 days in an airtight container.

Is this dressing gluten-free?

Yes, as long as you use tamari or gluten-free soy sauce.

Will the dressing thicken as it sits?

It may thicken slightly as it chills, but consistency mostly depends on the tahini used.

More Dressing Recipes

If you enjoy homemade dressings, here are a few more easy, flavorful recipes to try next, from a simple basic vinaigrette, to creamy

If You Make This Recipe

Please leave a comment! I love to hear from youa dn your comments help other readers too. A star rating is helpful as well. Thanks for supporting my site.

📖 Recipe

Italian Pot Roast (Stracotto)

01/01/2026 by Sally Cameron Leave a Comment

Italian pot roast-known in Italy as stracotto (or brasato)-is a slow-braised beef dish that takes everything you love about pot roast and makes it deeper, richer, and more aromatic. If cozy American pot roast is your comfort zone, this Italian version is the next step: beef gently braised in red wine, tomatoes, and herbs until it's fall apart tender and full of flavor. I'll show you how to make stracotto step by step. It's also an excellent make-ahead dinner for weekends or company.

Italian pot roast, called stracotto, with chunks of meat and red sauce on a gray platter.

Serve stracotto over creamy polenta, mashed potatoes, buttered fettuccine, or with crusty bread to catch every drop of sauce-Italian comfort food at its best. Stracotto means "overcooked," in the best possible way: slow-braised until melt-in-your-mouth tender. This Italian pot roast gently simmers in red wine, tomatoes, and aromatics, becoming deeply flavored-and even better the next day.

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Why Make Italian Pot Roast

Big flavor, low effort - Quick prep, then the Dutch oven and low heat do the work.
Melt-in-your-mouth beef - Long, slow braising turns a tough cut tender and juicy.
Comfort food with Italian flair - A pot roast recipe with red wine, tomatoes, garlic, and herbs.
Great for make-ahead - Stracotto tastes even better the next day and freezes well.

For another long-braised meaty dish, try my red-wine braised short ribs.

What is Stracotto?

Stracotto is a traditional Italian braised beef recipe cooked slowly at a low temperature until tender and richly flavored. While similar in technique to American pot roast, stracotto is defined by Italian ingredients like red wine, tomatoes, garlic, and herbs, which give it a more aromatic, savory profile. American pot roast often leans toward a gravy-and-vegetable braise with potatoes. It's a rustic, comforting dish designed to be cooked patiently, tasting even better the next day.

Ingredients You'll Need

Ingredients for Italian stracotto (pot roast) in prep bowls on the kitchen counter.

Beef - Boneless chuck roast is my first choice for stracotto because it becomes tender and flavorful with slow braising. (See options below.)
Carrots - Add natural sweetness and tender texture.
Onions - A key aromatic that builds a deep, savory base for the braise.
Celery - Rounds out the soffritto (veggie base) and adds earthy flavor.
Herbs - Rosemary, thyme, and bay leaves are classic in Italian braises.
Tomatoes - Use good-quality canned Italian tomatoes, preferably San Marzano, for bright flavor and gentle acidity to balance the richness of the beef.
Tomato paste - Deepens the color, flavor, and adds umami richness.
Wine - A dry Italian red such as Chianti, Sangiovese, or Barolo gives the braising liquid its signature depth. Buy a decent bottle you can drink, and freeze the rest for making it again or with red wine braised short ribs. Freezing works great.
Broth - Choose a good beef broth (refrigerated or frozen) for clean, rich flavor. Avoid overly salty bouillon cubes and pastes with poor quality ingredients.
Garlic - Essential in Italian cooking and adds deep, aromatic flavor to the braise.
Olive oil - For searing the beef and sautéing the vegetables.
Red pepper (optional) - A pinch of crushed red pepper flakes adds subtle warmth.
Parsley - Fresh chopped parsley to sprinkle on before serving.
Balsamic vinegar - A splash of the good stuff adds richness and depth at the end.

Please see recipe card for measurement, salt and pepper.

For a fast and easy Italian dinner, try this one-pan Italian chicken thighs recipes.

Chef's Tip - Best cuts of beef for Stracotto
Pot roast can be made with several cuts of beef. For a leaner pot roast, choose brisket or round, including rump roast, bottom round, or eye-of-round. Some may not shred and will be better sliced. But the classic-and my favorite choice-is a well-marbled chuck roast. It has just the right balance of fat and connective tissue to become incredibly tender with long, slow braising.

Substitutions and Variations

No wine version - Use the same amount of beef broth plus 1 to 2 tablespoons of balsamic vinegar or red wine vinegar per cup of wine, and a little worcestershire sauce. This helps mimic the richness of wine without alcohol.
Mushroom - For extra depth, add sautéed cremini mushrooms for meaty texture, or a small handful of rehydrated dried porcini for woodsy richness.
Parmesan rind trick - Toss a used Parmesan rind into the pot while braising for an extra layer of umami. Freeze rinds and save for dishes like stracotto, soups, and sauces.

For a rich, meaty ragu for pasta, make this braised beef short rib ragu recipe, fantastic over pasta. Leftovers freeze great.

Chef's Tip - Why You Should Tie a Pot Roast: If your chuck roast is uneven or has loose flaps, tie it with kitchen twine before searing. A neatly shaped roast browns more evenly, turns easily in the pot, and braises more uniformly. It also helps the meat stay intact for slicing-even though it will still be fall-apart tender when finished.

How to Make Italian Pot Roast

Pre-heat the oven to 325°F.

a raw red chuck roast on a plate on the counter.

After unwrapping the roast, take a good look at it and assess if it needs tying. This one does, most do.

A tied raw chuck roast ready for seasoning and cooking.

Tie the roast with kitchen twine to main shape during cooking and season wel with salt and pepper on all sides.

Searing a chuck roast until brown on all sides in a dutch oven.

In A dutch oven or other heavy pot, sear the pot roast until nicely browned on all sides.

A nicely browned roast of beef on a plate waiting for next steps in the process.

Remove the seared roast to a plate, and continue the recipe.

Chopped onion sautéing in a pot in olive oil.

Saute the onion in olive oil until soft about 3 minutes on medium low heat. Then add garlic and cook 1 minute longer.

Cooking Italian sofritto, carrots, onion and celery for a pot roast.

Add the carrot and celery and cook until softened, another 3-4 minutes, stirring.

Red wine reducing in a large pot with vegetables to create a braising base.

Add the red wine and cook until reduced by half the volume.

Pot roast added to a pot of broth, reduce wine and vegetables for cooking.

Add the pot roast back to the pot and add enough beef broth to come up ½ way to ⅔ the way up the roast. Add the herbs and cover with a lid. Braise the roast for 2 ½ - 3 hours turning over at the halfway point. When done a fork will easily go into the roast. Taste and season with salt and pepper if needed.

Rich red sauce with pot roast nestled into the vegetables and herbs on a gray plate.

When the Italian pot roast is done, remove to a plate, cut the strings, then pull the meat apart into chunks (for chuck roast). Remove any bits of connective tissue. If using another cut of beef, you might be able to slice it. Arrange on a platter and cover with sauce. Discard herb stems.

Serving and Storing Stracotto

Every chuck roast cooks a little differently depending on its shape and marbling. Some will yield very clean chunks of meat, while others have natural seams of connective tissue that you simply remove as you go. All are delicious.

To serve, spoon the sauce into shallow, wide bowls, add chunks or slices of the beef, and finish with a sprinkle of chopped fresh parsley for color and fresh, garden flavor.

Italian pot roast is wonderful over wide pasta noodles, creamy Parmesan polenta, or riced mashed potatoes, with extra sauce spooned over the top. A side of simply cooked greens or a crisp salad balances the richness nicely.

To refrigerate - Cool completely, then store the meat and sauce together in an airtight container for up to 4 days.
For freezing - Freeze in portions with plenty of sauce for up to 3 months. I like to freeze in individual or dinner-sized portions for easier reheating.
For reheating - Warm gently on the stovetop over low heat in a Dutch oven or other heavy pot, or in a 325°F oven, until heated through to 165°F. Add a splash of broth or water if needed to loosen the sauce.

About the Extra Sauce (It's a Bonus!)

This recipe makes more sauce than you'll need for four servings of meat, as that is part of braising. Italian braises are known for their deeply flavored, abundant sauces. Save every drop. The leftover sauce is incredible:

Tossed with pappardelle or rigatoni for a next-day pasta.
Used as a base to braise chicken thighs.
Blended smooth for a rustic, rich tomato-wine pasta sauce.

Don't think of it as "extra." Think of it as your next meal already made.

Recipe FAQs

What cut of beef is best for pot roast?

The best cut is chuck roast because it has great marbling and becomes tender after slow braising. Brisket, short ribs, or bottom round also work, but chuck roast is the most traditional and foolproof option.

How long should I braise stracotto?

Stracotto (Italian pot roast) is best when braised low and slow for 2 ½ - 3/12 hours depending on the size of the piece, until the beef is fall-apart tender.

Should I cut the beef before cooking?

No, for the best texture, sear the whole chuck roast first (tie if needed to maintain shape), then braise it whole. Once it's fall-apart tender, pull it into large chunks for serving instead of shredding. This keeps the meat juicy and satisfying while soaking up the rich sauce.

Can I make Italian Pot Roast in a slow cooker?

Yes. Sear the beef first as usual, then cook on low for 8-10 hours or high for 5-6 hours until the beef is fall apart tender.

Did You Make This Recipe?

If you try this Italian pot roast recipe, I'd love to hear from you! Leave a comment below and let me know how it turned out. If you enjoyed it, a 5-star rating helps others find and love this recipe too. Your feedback is always appreciated!

📖 Recipe

Antipasto Skewers (Easy Italian Appetizer)

12/18/2025 by Sally Cameron Leave a Comment

Who doesn't love food on sticks and skewers? They're fun to make, fun to serve, and perfect for year-round entertaining as party appetizers. These antipasto skewers deliver all the best flavors of a classic antipasto platter in one easy-to-eat bite-rich salami, creamy mozzarella, bright tomatoes, savory olives, and tangy artichoke hearts. Finished with a drizzle of dressing, they're impossible to resist.

Colorful antipasto skewers on fancy star-topped picks drizzled with Italian dressing.

Antipasto skewers are perfect for a casual wine night or for a holiday appetizer spread, when you don't have time to build a fancy board. These skewers also travel well for picnics and potlucks, and they're one of my favorite answers to the always-stressful question, "What should I bring to a party?" Easy to assemble, easy to transport, and guaranteed to disappear fast.

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Why You'll Like Antipasto Skewers

Make-ahead appetizer - No cooking, just simple assembly.
Perfect for parties & potlucks - Portable, mess-free, and always a hit.
Fresh, bold flavor in every bite - Creamy, savory, briny, and bright.
Customizable for any crowd - Swap meats, cheeses, or veggies with ease.
Works year-round - For holidays, wine nights, game days, and summer gatherings.

For another fun appetizer on a stick, make these simple Caprese Skewers with a basil pesto vinaigrette.

Ingredients You'll Need

Ingredients for antipasto skewers in prep bowls ready for assembly.

Ingredients for homemade Italian dressing ready to be combined and shaken.

Meat - Thinly sliced dry Italian salami (so they can be folded).
Cheese - Mozzarella balls, get the small bite-size called ciliegene.
Green olives - Buy pitted castelvestrano olives, they are delicious.
Black olives - Buy pitted Kalamata olives.
Tomatoes - Use small grape or cherry tomatoes.
Artichoke hearts - Buy whole and cut yourself or buy quarters. Use water-packed and dress at serving (and some of the marinated ones don't taste good).
Tear drop peppers (optional) - These tiny sweet and tangy peppers add a nice pop of color and flavor to antipasto skewers. Sometimes called Sweetie Drops.
Parsley (optional) - Fresh chopped parsley to garnish the platter for more color.
Dressing - Use bottled or homemade Italian dressing. See photo above or recipe card.

Picks - Get fun, 5" holiday themed food picks on Amazon and at party stores.

Substitutions and Variations

Make it meatless: Swap marinated sun-dried tomatoes or roasted peppers for the salami for a bold, savory vegetarian option.
Switch up the protein: Use another Italian meat such as coppa or prosciutto for a lighter, more delicate skewer.
Change the cheese: Try cubes of Monterey Jack, white cheddar, or provolone for a different flavor profile.
Add herbs - A fold fresh basil leaf looks and tastes great (but they can wilt).

For a refreshing summer skewer, make these melon skewers or fruit kabobs.

How to Make Antipasto Skewers

A tray set up to assemble antipasto skewers with fancy picks and all ingredients.

Prep the ingredients - Drain the mozzarella balls, olives, artichoke hearts well so the skewers don't become slippery or watery. Wash tomatoes. Quarter artichoke hearts if needed.
Assemble the skewers - Thread the ingredients onto each pick in this order for balance and visual appeal: Olive > artichoke heart > folded salami > tomato > mozzarella > olive. Add a tear drop pepper at the end or a basil leaf if using (somewhere in the middle, folded). Build them as you prefer.
Repeat with remaining ingredients - Arrange the finished skewers on a serving platter in a single layer or in neat rows.
Chill until ready to serve - Cover and refrigerate for up to 24 hours then drizzle or brush with the Italian dressing and serve. Chopped parsley adds a nice touch.
Italian dressing - Place all ingredients in a jar and shake well. Refrigerate until using.

Golden Italian salad dressing in a jar with a silver whisk.

Serving Suggestions

Serve chilled to cool-room temperature.
Drizzle lightly with Italian dressing or pesto vinaigrette just before serving. For the pesto vinaigrette, simple dilute basil pesto with a little olive oil and maybe some lemon juice until fluid enough to drizzle. Use homemade basil pesto or purchased.
Arrange on a platter in neat rows, singly or stacked, or fanned for easy grabbing.

A small plate stacked with antipasto skewers with star tops and dressing.

Make-Ahead & Storage

Assemble up to 24 hours ahead.
Store covered and refrigerated.
Drizzle the dressing just before serving.
Best served chilled to cool room temperature.

Leftovers: Antipasto skewers keep well refrigerated for up to 2 days. For best texture, store covered and undressed, then add dressing just before serving.

Recipe FAQs

How far ahead can I make antipasto skewers?

You can assemble them up to 24 hours in advance. Store covered in the refrigerator and drizzle with dressing just before serving.

Should I dress the skewers ahead of time?

No - for the best texture and appearance, wait to drizzle the dressing until just before serving. This keeps the mozzarella and tomatoes from becoming watery.

How many antipasto skewers should I plan per person?

Plan on 2-3 skewers per person for a party with other appetizers, and 4-5 per person if they're part of a light meal.

Are antipasto skewers gluten-free?

Yes, as written these skewers are naturally gluten-free. Just double-check your meats and marinated ingredients to be sure.

Did You Make Antipasto Skewers?

If you made these for a party or gathering, tell me about it! Please leave a comment and a ⭐ rating. Thanks for supporting my website.

More Easy Appetizers

Antipasto skewers are a natural addition to any appetizer board and pair beautifully with a mix of creamy, savory dips and spreads for effortless entertaining.

Please Leave a Comment

If you make these antipasto skewers, please tell me about it! Did you make them for a party? I love to hear from you and your comments help other readers too. Thanks for supporting my site.

📖 Recipe

Soft & Chewy Gluten-Free Ginger Cookies

12/16/2025 by Sally Cameron 2 Comments

If you love big ginger flavor and soft, chewy cookies, you'll love these gluten-free ginger cookies. They're everything a classic ginger cookie should be: light and tender when you bite in, perfectly chewy, with warm spices, deep molasses, and crackled tops-and no one will guess they are gluten-free. There's an easy dairy-free option too.

A plate of freshly bake crackly ginger cookies with sparking sugar with milk.

These gluten-free ginger cookies are soft, tender, melt-in-your-mouth spice cookies with delicate crackled tops and a classic flavor that's pure nostalgia. They're a natural fit for holiday cookie baking, but simple enough to enjoy year-round. The dough comes together quickly with basic pantry ingredients, chills briefly, then bakes into soft, crackly-topped drop cookies-no rolling or cutting required. Easy enough for a weeknight and special enough for holiday gifting.

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What Makes These Ginger Cookies So Good

Soft, chewy texture - Tender centers with lightly crisp, crinkled tops, like classic bakery ginger cookies.
Easy drop-cookie dough - No cutting. Just mix, scoop, roll in sugar, and bake.
Warm ginger-molasses flavor - Bold ginger, warm spices, and deep molasses sweetness in every bite.
Gluten-free (and no one will know) - The texture is so good that most people won't believe these are gluten-free.
Perfect for holidays and beyond - Great for gluten-free Christmas cookie trays and gifting, but simple enough to bake any time you're craving a cozy cookie.

For another absolutely terrific and easy cookie recipe, try these almond flour chocolate cookies.

Ingredients You'll Need

Flour, sugar, molasses, spices, and more ingredients to make ginger cookies.

Unsalted butter - Provides richness and that soft, chewy cookie texture. DF option below.
Light brown sugar - Adds moisture and caramel notes that pair great with ginger.
Granulated sugar - For the classic crinkly tops and encourages gentle spreading.
Molasses - The heart of ginger cookie flavor, brings warmth, color, and chew. Use unsulfured molasses. Most stores only carry blackstrap, it works fine and gives a strong bold flavor vs. a milder molasses. Both work.
Egg - Binds and gives structure to the dough.
Vanilla extract - Softens and rounds out the spice.
Gluten-free all-purpose flour - A 1:1 blend, I bake with King Arthur GF M4M.
Baking soda - For proper spread and the signature crackle.
Baking powder - Just a touch of lift for lighter centers.
Spices - Ground ginger, cinnamon, nutmeg, and a pinch of clove.
Coarse sugar (optional) - For rolling cookie balls before baking for a crinkly, sparkly finish, try turbinado sugar, demarara sugar, or a coarse sugar.

Please see the recipe card for measurements, and salt.

Chef's Tip - How Soft Should Butter Be for Cookies
For the best creaming and cookie texture, your butter should be truly soft, not just slightly cool. It should press easily with a fingertip and look smooth and pliable. I often set the butter out the night before so it's ready to cream properly with the sugar in the morning. Too-firm butter won't aerate well and can lead to thicker, less crinkly cookies. Avoid softening butter in the microwave, as it can melt unevenly and ruin the texture.

Substitutions and Variations

For dairy-free ginger cookies - Use stick-style plant butter, not soft tub spreads. Earth Balance Buttery Sticks, Country Crock Plant Butter, Violife Plant Butter, Trader Joe's Vegan Butter, and Miyoko's all bake with good flavor and reliable structure.

Chef's Tip - Why Creaming Butter & Sugar Matters
Creaming butter and sugar properly whips tiny air pockets into the dough, which helps cookies bake up lighter with better spread and texture. Beat for 2-3 minutes, until the mixture looks pale, fluffy, and slightly increased in volume-not just blended. Under-creamed dough leads to denser cookies with less crinkle.

How to Bake Gluten-Free Ginger Cookies

Cookie tips - For rolling the dough into balls before coating in sugar, wear food-safe gloves, then roll right after chilling. The warmth from your hands softens the dough quickly, making it harder to handle. Gloves keep the dough cooler and much easier to work with, and keep your hands cleaner. For even portioning and cookies size, use a #40 cookie scoop or a #50 cookie scoop (about 1 ½ tablespoons).

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Creaming brown sugar and butter until light and fluffy in a glass bowl.

With an electric hand mixer, cream the butter and brown sugars and granulated sugar until light and fluffy, 3 minutes.

Adding molasses, egg, and vanilla to gluten-free ginger cookie batter.

Add the molasses, egg, and vanilla, until smooth and creamy.

Beating batter for ginger cookies until smooth.

Whip the creamed butter and sugar now with molasses and egg until fluffy and smooth.

Adding flour and spices to cookie batter for Christmas cookies.

Add the flour, baking soda, and powder, spices, and salt.

Finished gluten-free ginger cookie dough in a glass bowl ready to chill.

Blend the batter until well combined and smooth on medium speed. Dough is ready to chill, covered, for 30-45 minutes in the refrigerator.

Balls of ginger cookie dough on a parchment lined baking sheet.

Portion cookie dough, roll into balls then roll in sugar. Place balls on the cookies sheet. Bake at 350°F for 12-13 minutes. They will still be a bit soft.

A tray of golden baked ginger cookies cooling on the counter.

Chef's Tip - The Best Liner for Baking Ginger Cookies: Parchment vs. Silpat:
For the best spread and browning, bake ginger cookies on parchment-lined baking sheets, not silicone baking mats. Parchment allows the dough to spread naturally and crisp at the edges, while Silpat tends to limit spread and produces thicker, softer cookies (unless that is what you want). Grab a pack of the pre-cut sheets and you'll never know how you lived without them!

A plate of gold gluten-free ginger cookies with cracked tops and sparkling sugar sprinkles.

How to Store & Freeze Ginger Cookies

Room Temperature - Store baked cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy.

Freeze Baked Cookies - Freeze fully cooled cookies in a freezer-safe container with parchment between layers for up to 2 months. Thaw at room temperature.

Freeze the Dough - Scoop the chilled dough into balls, freeze solid, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1-2 extra minutes to the bake time.

Recipes FAQs

Can I make these cookies ahead of time?

Yes. The dough can be made up to 2 days ahead and kept refrigerated. Scoop and bake straight from the fridge, adding an extra minute if needed.

Can I freeze the cookie dough?

Absolutely. Scoop the ginger cookie dough into balls, freeze until firm, then store in a freezer bag for up to 2 months. Bake from frozen and add 1-2 minutes to the bake time. Another option for freezing, use a silicone cookie dough freezer tray.

Why didn't my cookies spread?

This usually means the butter was too cold, the dough was over-chilled, or the flour was slightly over-measured. Let the dough warm for 5-10 minutes and try again. Baking on parchment (not Silpat) also helps.

How do you keep gluten-free cookies soft?

The key to soft gluten-free cookies is balancing moisture and bake time. This recipe uses a mix of brown sugar and molasses, which both help the cookies stay tender. Avoid overbaking-pull the cookies from the oven when the centers still look slightly soft, as they'll finish setting on the baking sheet. Storing them in an airtight container once cooled also helps maintain their chewy texture.

Crispy, chewy, crackly, or chocolatey, pick your favorite and give some of these cookie recipes a try.

If You Make These Cookies

Please leave a comment and let me know how they came out! I love hearing from you and your comments help other readers too. And please leave a ⭐ rating. Thanks for supporting my site!

📖 Recipe

Chocolate Panna Cotta

12/11/2025 by Sally Cameron 3 Comments

Chocolate panna cotta proves that dessert doesn't need to be complicated or difficult to be luxurious. A handful of ingredients come together into something silky and deeply chocolatey, with a melt-in-your-mouth texture that feels special even in a small portion. It's a modern take on a classic Italian panna cotta-no eggs, no baking, and no fuss. Just gently warm the dairy, melt the chocolate, bloom the gelatin, and let the refrigerator do the rest. Dairy-free option too!

A spoonful of silky chocolate panna cotta with whipped cream on a silver spoon with chocolate sprinkles.

This chocolate panna cotta recipe is an ideal make-ahead dessert for entertaining. Each guest gets their own individual serving, it looks elegant on the table, and it requires absolutely no last-minute attention (aside from a dollop of whipped cream). It's perfect for Christmas, Easter, Valentine's Day, birthdays, or any dinner party when you want something rich, silky, and indulgent without spending the entire evening in the kitchen.

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Why You'll Love Chocolate Panna Cotta

Silky, luxurious texture - Softly set and velvety, it melts on your tongue instead of feeling heavy or dense.
Simple, few ingredients - Just basic pantry and fridge staples (plus good chocolate) come together in a surprisingly easy dessert.
Make-ahead friendly - You can prepare it a day or two in advance, so dessert is completely done before guests arrive.

And if you love panna cotta, try my vanilla panna cotta recipe, topped with berries. For a chocolate-mint treat, try these Grasshopper Pie Cups.

Ingredients You'll Need

Heavy cream, chocolate, milk, vanilla, and sugar for making chocolate panna cotta.

Heavy cream - The foundation of panna cotta. It creates that silky, luxurious texture and gives the dessert its rich mouthfeel. Same as heavy whipping cream.
Whole milk - Lightens the cream so the panna cotta isn't heavy. It softens the richness while keeping a smooth, delicate set.
Good chocolate - Choose 60-72% cacao for a balanced, deeply chocolatey flavor. Lower percentages taste sweeter; higher percentages can get too intense and mute the dessert's silkiness.
Sugar - Just enough to balance the chocolate's bitterness. You're not making chocolate pudding-this dessert should taste cocoa-forward, not overly sweet.
Gelatin - The key to that soft texture. I prefer leaf gelatin for clarity and a smoother set (see notes below), but powdered gelatin works perfectly fine.
Vanilla - A touch rounds out the chocolate and adds warmth without competing with it.
Espresso powder (optional) - Intensifies chocolate flavor and adds depth. It won't taste like coffee; it simply makes the chocolate taste more chocolate.

Chef's Note: Leaf Gelatin vs Powdered Gelatin
Leaf gelatin (also called sheet gelatin) and powdered gelatin both set panna cotta; they're just used a little differently. Leaf gelatin dissolves very cleanly and gives a silky, restaurant-style set, which is why many chefs prefer it (as do I). To use it, soften the sheets in cold water for 5 minutes, gently squeeze out the water, then melt them into the warm dairy. Powdered gelatin is more widely available and easy to measure-sprinkle it over cold water to bloom before adding it to warm liquids. For this recipe, you can use either (but try the leaf!).

Substitutions and Variations

To change up this recipe for chocolate panna cotta, try:

No sugar - replace the sugar with granulated monk fruit/allulose blend. Works great.
Dairy-free option - Replace the heavy cream with full-fat canned coconut milk and the whole milk with unsweetened almond or cashew milk. The gelatin still sets the panna cotta beautifully.
For 4 servings - See the scaled recipe for lower volume in the recipe notes. Method is the same.

Chocolate for breakfast works too, in this chocolate banana smoothie.

Chef's Tip For the Silkiest Texture
Heat the cream just until steaming, not boiling. Boiling damages the gelatin's setting power and dull the chocolate's flavor.

How to Make Chocolate Panna Cotta

Forms of dark chocolate on a white cutting board.

Whatever form of chocolate you have, chop it into small pieces unless it is already in a small shape.

melting dark chocolate in a stainless steel bowl with a red spatula.

Over a double boiler of simmering water, slowly melt chocolate until smooth.

Pouring sugar into a small pot of heavy cream and milk for panna cotta.

Add cream and milk to a small pot with the sugar, over medium low heat, stir until sugar is melted. heat to steaming but NOT boiling.

Soaking leaf gelatin in cold water to soften.

Add leaf gelatin to cold water to cover, soak 5 minutes. If using powder gelatin, sprinkle over cold water to bloom, 5-10 minutes until spongy, then it will dissolve in the hot cream.

Adding softened gelatin to warm cream in a pot.

Squeeze water out of leaf gelatin, add to hot cream and stir to fully blend until smooth. For powdered gelatin, add the sponge to the cream and stir smooth.

Stir in melted chocolate until smooth, then pour through a fine sieve into a pouring container.

Glass ramekins of chocolate
panna cotta on a small sheet tray to set up.

7. Allow to cool a few minutes, then pour into ramekins or other vessels. Place on a sheet tray and refrigerate until chilled and set, a few hours to overnight.

A glass ramekin of chocolate panna cotta with whipped cream and chocolate shavings.

Serving Suggestions

Serve chocolate panna cotta simply with whipped cream on top and some chocolate shavings or sprinkles. Use a fine grater or a microplane zester to get the fine shavings, or use a vegetable peeler.

How long does chocolate panna cotta last in the refrigerator? It keeps well for up to 3 days, tightly covered.

And for another chocolate dessert idea, try this spiked hot chocolate on a cold night.

Recipe FAQs

Why didn't my panna cotta set?

This usually happens if the gelatin wasn't properly bloomed, if the dairy mixture was too hot when the gelatin was added, or if too little gelatin was used. Chocolate also slightly softens the set, so correct gelatin ratio matters.

Is panna cotta the same as chocolate mousse?

No-panna cotta is gelatin-set, has no eggs, and traditionally is unmolded but can be prepared to not be unmolded (easier), while chocolate mousse is aerated and lighter due to whipped cream or egg foam.

How long does panna cotta take to set?

Depending on the gelatin ratio you're using, if following my recipe, panna cotta sets in about 4-5 hours. Chilling overnight chilling is best.

Can I unmold this panna cotta?

This recipe is intentionally designed to be served in cups or glasses, not unmolded. It has a soft, spoonable texture, which is what makes it so luxurious. If you want to unmold panna cotta onto a plate, you would need to increase the gelatin - but that produces a firmer, more gelatin-forward texture. For best flavor and mouthfeel, I recommend serving this one right in the dish.

More Recipes With Chocolate

If you love chocolate, here are a few more recipes to try, from bit-sized chocolate bark that's fun to make, to a decadent chocoalte tart, spiked hot chocolate (and a kids version too), or classic chocolate brownies.

Did You Make Chocolate Panna Cotta?

If so, please let me a comment and let me know how you enjoyed it. I love hearing from you and comments help other readers as well. Thanks for supporting my site.

📖 Recipe

Roast Beef Tenderloin (Center-Cut Chateaubriand)

01/24/2011 by Sally Cameron 7 Comments

Roast beef tenderloin (center-cut chateaubriand) is the ultimate special-occasion centerpiece-buttery-tender, elegant, and surprisingly simple when you know the method. Choose one of two reliable approaches: a classic sear-then-roast for a steakhouse crust, or an easy slow-roast for an even rosy interior. Either way, you'll get clear pull temperatures, timing cues, and beautifully juicy slices-no guesswork required.

Juicy slices of pink beef tenderloin on a plates with pan juices and peppercorns.

A friend recently asked how to make roast beef tenderloin, and my answer surprised her: it's more of a method than a recipe. Start with the right cut (a center cut, often labeled chateaubriand), season simply, and cook to temperature. Once you do it this way, you'll feel confident making tenderloin for holidays and dinner parties with glowing praise from your guests and no stress.

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Why You'll Love Roast Beef Tenderloin

Two methods, both great results- classic seared exterior or slow-roasted for even doneness.
No guesswork - you'll nail rare-to-medium every time, chart included.
Holiday-worthy, not complicated - looks fancy, cooks like a dream.
Sauce options if you want them - cognac-Dijon and horseradish cream are easy upgrades.

For another fantastic and flavorful beef dish, make these red wine braised beef short ribs.

Chef's Tip - What is Chateaubriand?
Chateaubriand is the center cut of the beef tenderloin. It's the most evenly shaped, tender portion, making it perfect for roasting and slicing into beautiful, uniform pieces. When you ask your butcher for a center cut, you're essentially asking for a chateaubriand.

Ingredients You'll Need

Ingredients for beef tenderloin with seasonings on the side.

Center-cut beef tenderloin (chateaubriand) - the evenly shaped middle section for uniform roasting and pretty slices.
Kosher salt + black pepper - essential seasoning; simple is best on a premium cut.
Olive oil - helps seasoning adhere and supports browning for the seared method.
Granulated garlic (slow-roast option) - adds savory depth when you're not building flavor through a hard sear.
Herb sprigs (optional) - Fresh sprigs of herbs such as tarragon, rosemary, and thyme are nice slipped under the ties of the slow-roasted beef tenderloin for added flavor.

See the recipe card for exact amounts. Optional sauce ingredients (Cognac-Dijon or Horseradish Cream) are listed there as well.

For another terrific tenderloin recipe (that's more budget friendly), try this roast pork tenderloin with a creamy Dijon mustard sauce.

Choosing the Best Beef Tenderloin

For a special occasion dinner, start with the best beef you can find. I buy mine from a trusted butcher or reputable market and am never disappointed with the quality. A good butcher will trim the roast (saving you work) and cut exactly the piece you want.

Ask for a center cut (chateaubriand) for even cooking and beautiful slices.
Plan on about 8 ounces of uncooked meat per person.
If any silver skin (the tough tendon) remains, have your butcher trim it, or remove it yourself at home with a sharp knife. It is not good to eat.
If you buy your meat at a warehouse store, look for an already trimmed center-cut beef tenderloin. Buying a whole tenderloin in cryovac packaging makes it hard to see the cut clearly, and breaking it down yourself takes time, skill, and results in quite a bit of waste (18%-30%). Unless you're comfortable working with a whole tenderloin, it's best to choose the trimmed version for ease and consistency.

How to Roast Beef Tenderloin (Choose Your Method)

You need kitchen twine, a heavy pan like a cast iron skillet, a rimmed baking sheet, wire rack, instant-read digital thermometer, and either aluminum foil or parchment.

Get the chill off - For either method, get the chill off that beautiful piece of beef for more even roasting and better results. Let it sit out on the counter for about an hour. Don't worry, it's a food safe practice.
Tie the beef - Tying helps the roast beef keep its shape and roast evenly. Tie it with individual pieces of butchers string or tie it with one long piece, whichever is easiest for you. After tying, rub sparingly with a little olive oil then season liberally with sea salt and freshly ground black pepper. Add a little granulated garlic powder for the slow-roasting method only.

A tied and seasoned beef tenderloin just starting the searing process in a cast iron pan.

Method #1: Sear First, Oven Finish (Steakhouse Style)

Pre-heat the oven to 400 degrees. In preparation for roasting your tenderloin, cover a rimmed baking sheet with foil or parchment. Place a wire rack on top. Next, heat a pan like a cast iron skillet or other heavy pan over medium-high heat.

Sear the Roast

Sear the beef tenderloin by placing the beef in the hot pan, searing on all sides and briefly both ends, turning as a rich brown crust is achieved. Turn your ventilation system on as searing can create a lot of smoke and steam.

Beef tenderloin searing in a cast iron pan on the stove getting a nice browned crust.

Roasting and Finishing

After the roast is seared, transfer the beef to the wire rack on the baking sheet and finish in the oven. This helps for fast, even roasting. If you don't have a wire rack, just place the beef on the pan.

Roast to the temperature that you want, checking the chart below. Use a digital thermometer to cook to temperature. Wireless thermometers like a Meater work great, or if your oven comes with an internal probe use that.

Method #2: Slow-Roasted Beef Tenderloin Only (No Sear)

Pre-heat the oven to 325°F. The lower temperature is a gentler way of roasting. You get that even pink color all of the way through the beef tenderloin with no gray edge from searing. It takes longer, and timing can vary significantly depending on the size and shape of the tenderloin. For best results, cook by internal temperature, not time, and begin checking early.

A tied beef tenderloin with added sprigs of fresh green tarragon before roasting.

After tying the tenderloin, place fresh herb springs under the ties, then place the tied roast beef on the baking sheet and roast to temperature. With the lower temperature, figure it will rise 5°F while resting.

Slicing a roasted beef tenderloin on a cutting board into perfect pinl portions.

Internal Temperatures for Beef Tenderloin

There are many factors involved in roasting timing, such as temperature, how long the meat was seared, and the thickness of the piece. Just watch it as you don't want to over cook this beautiful piece of meat.

Beef tenderloin is very lean, with little marbling or fat to protect it from overcooking - which is why it's best served rare to medium and why careful temperature monitoring is so important.

Doneness	Pull from Oven at…	Final Temp After Resting
Rare	115–120°F	125–130°F
Medium-Rare	120–125°F	130–135°F
Medium	130–135°F	135–145°F
Medium-Well	140–145°F	145–150°F
Well Done	150°F+	155°F+ (not recommended)

Because of something called carry over cooking, your roast beef will continue to warm and the temperature rise a few more degrees after removing it from the oven. Here's a great article on steak temperatures.

If you're going to make the cognac Dijon pan sauce, don't wash the pan! Set it aside until you're ready to make the sauce.

Chef's Tip - Rest Beef Tenderloin Before Slicing
The temperature of beef tenderloin continues to rise 5-10°F after you remove it from the oven. For best results, rest loosely covered with aluminum foil before slicing. This keeps the meat warm and helps redistribute juices for a more tender result, while the loose tent prevents the crust from getting soggy. If you slice without resting the juice may drain away leaving you with dry roast beef. Lastly, remove the twine, slice and enjoy.

Optional Sauces for Roast Beef Tenderloin

Cognac Dijon Sauce

For a quick and easy pan sauce, start with cognac and creme fraiche or cream. The inspiration for the sauce recipe is from Chef Dorie Greenspan. I add a little fresh chopped tarragon and a little good Dijon mustard for my version of classic French bistro flavors. Use the pan in which you seared the beef tenderloin. Directions are in the recipe card.

Creamy Horseradish Sauce

Make a creamy horseradish sauce by whipping heavy cream and creme fraiche together and adding a however much horseradish you like. Season with salt and white pepper.

Combine ½ cup creme fraiche and ½ cup heavy whipping cream in a bowl and whip with a hand mixer on medium-low until it is thick and creamy.
Stir in 2-4 tablespoons horseradish, to your taste (drained if juicy before adding).
Add a little fresh lemon juice (½ teaspoon or so), salt, white pepper and either chopped chives or chopped fresh tarragon (optional).

You know what else this sauce is terrific for? Salmon: steamed salmon, grilled, or pan seared salmon.

Serving Suggestions

Roast beef tenderloin is beautiful and impressive served on a platter with the slices slightly overlapping, allowing guests to choose their own pieces. Of course you can serve several slices on individual plates with side dishes if preferred.

Leftovers work for breakfast with eggs or in a sandwich for lunch and will keep up to 4 days covered in an airtight container.

Side Dishes

What sides go well with beef tenderloin? Glad you asked. Try these easy side dishes for your beef masterpiece:

Riced mashed potatoes.
Cauliflower puree (low carb option).
Scalloped potatoes (aka potato gratin).
Green beans almandine.
Broccolini.
A terrific salad.
Steamed Brussels sprouts (with flavor options!)

Beef Tenderloin FAQs

Should you sear beef tenderloin before roasting?

It depends on the style of the recipe. You can sear then roast, as in this recipe, or you can do a slow-roasted beef tenderloin with or without the sear. step. Both are terrific, just a bit different.

What temperature should beef tenderloin be cooked to?

Beef tenderloin is best served rare to medium for maximum tenderness and flavor. Pull it from the oven between 115-135°F, depending on your preferred doneness, then let it rest for 15-20 minutes. The temperature will rise another 5-10°F as it rests. See the doneness chart above for exact pull and final temperatures.

Is beef tenderloin the same as chateaubriand?

Not exactly. Beef tenderloin is the whole cut, while chateaubriand refers to the center cut portion - the most tender, evenly shaped part, perfect for roasting. For this recipe, I recommend using chateaubriand for the best presentation and even cooking.

More Elegant Recipes

When you want to switch it up and still serve a special main dish, try these delicious recipes.

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📖 Recipe

Simple Baked Shrimp With Lemon Garlic Marinade

11/13/2013 by Sally Cameron Leave a Comment

Welcome the simplicity and versatility of this baked shrimp to your recipe collection. America's most popular seafood, shrimp are a surefire crowd-pleaser. Serve them as a classic shrimp cocktail for a get together, tuck them into tacos, toss them with pasta and sauce, top a bowl of risotto or a salad, or simply serve with veggies. Baked shrimp is your go-to solution for busy weeknights and entertaining too. It's quick and easy, try these!

A small plate of garlic baked shrimp on skewers with lemon wedges and cocktail sauce.

I made this baked shrimp recipe for years when catering parties for clients and still do for dining at home. Baked shrimp has great flavor, is easy, and everyone always loves them. I often use them as an appetizer and serve with homemade cocktail sauce, but there is much more you can do with them.

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Why You'll like This Recipe

It's fast and easy - not much work for a big return.
It's versatile for serving ideas.
Frozen thawed shrimp or pick up thawed shrimp at the market.

If you love shrimp, try this easy oven baked shrimp scampi. It's one of our favorites.

Recipe Ingredients

Shrimp: Wild shrimp are my choice over farmed. Use larger size shrimp, 13-15 size or 16-20 size, depending on your intended use. In a hurry, buy them peeled and deveined. To save money, buy them shell-on and peel them yourself. Frozen is fine, but thaw fully first.
Garlic: For that savory, pungent, aromatic punch of flavor.
Olive oil: Use a nice extra virgin, fruity olive oil. Flavored olives oils work too.
Lemon juice: Get fresh lemons and squeeze for fresh juice,
Paprika: Either smoked or regular paprika work for baked shrimp. The smoked paprika gives them a little smoky flavor. If you like it spicy, use sharp paprika.

Please see the recipe card for measurements, salt and pepper. For another seasoning option, toss shrimp with olive oil and my all-purpose homemade dry rub, then bake.

Substitutions and Variations

For a south-of-the-border flavor, add a ½ teaspoon of ground cumin, a pinch or two of chipotle for some heat, and fresh squeezed lime juice in place of the lemon. Sometimes I'll splash in a little tequila.

Recipe Instructions

Step 1: Mix the simple shrimp marinade.
Step 2: Marinate the shrimp for 20-30 minutes on the counter.
Step 3: Bake the shrimp on a foil covered baking tray.
Step 4: Ready to serve. If you wold like, skewer the shrimp so they are easier for guests to pick up and eat. Small bamboo picks work great.

Chefs Tips for Buying Shrimp

I generally use large shrimp, the 16-20 size, for this recipe, but you can use smaller shrimp, like the 21-25 size. The baking time will be faster and they are less expensive. Watch your baking time and don't over cook. Shrimp are pink and opaque when done and the raw gray color is gone.

Most shrimp are frozen shortly after catch. Buy them thawed at the seafood counter or thaw yourself from the freezer. Thawing overnight in the refrigerator is best, but if you forgot, use the quick thaw method (below) to get them ready.

Chef's Note: For a helpful guide on buying shrimp, please follow this link to Seafood Watch by the Monterey Bay Aquarium. Their guide will help you to make wise choices at the store or fish market.

How to Quick Thaw Shrimp

Submerge the airtight package in cold water (NOT warm water!) and change the water every 30 minutes. The shrimp thaw pretty fast, should be no more than an hour. If the package floats on top of the water, place a plate on top of the package to keep the package submerged.

Raw marinated shrimp arranged on a foil covered baking tray.

Chef's Tip: Marinating shrimp. When you have an acid such as lemon juice or lime juice in the shrimp marinade, you do not want to marinate them long, as the acidity begins to cook the shrimp (that's how ceviche is made). A short marinade of 20-30 minutes is all you need to add flavor.

Serving Suggestions

Try them to top risotto , black rice, brown rice, or white rice.
Chill and use for a shrimp salad with avocado and raspberries.
Tucked into tortillas for easy shrimp tacos.
Use for a classic shrimp cocktail. For catering parties, I skewer them onto small bamboo picks and pile them on a platter so finger stay clean, served with homemade cocktail sauce or your favorite jarred cocktail sauce.
Try them with creamy guacamole, salsa or other sauces, depending on what you are in the mood for.
For an easy Italian dinner, toss with roasted tomato marinara or this quick tomato pasta sauce and serve over pasta, add big tossed green salad.
Serve over herbed cauliflower rice for a delicious low-carb dinner.

A small appetizer plate of golden baked shrimp on wooden skewers with cocktail sauce.

Recipe FAQs

What is the best way to cook shrimp?

Shrimp are so versatile and easy to cook, there is not one best way but many terrific ways. Shrimp can be boiled, baked, roasted, simmered in sauce, pan roasted, grilled, poached, sautéed, fried, or broiled all with great success. Just watch your timing and don't over-cook them.

How do you know when shrimp is done baking?

Shrimp are done when they turn pink and are just opaque. Timing depends on the size of the shrimp. Large shrimp take a little longer than smaller shrimp, but none of them take very long. One shrimp tip: don't walk away while they are cooking, as they cook quickly and you don't want them rubbery and over-done. For large shrimp, turn them over half way through the cooking process.

What temperature and time should I bake shrimp at?

Bake shrimp from 350°F to 425°F (which is more roasting than baking). For a grill, grill shrimp on medium heat. Which ever temperature you choose, the key is to watch the shrimp for doneness as they cook quickly. The higher the temperature, the faster the cooking time. Also the smaller the shrimp, the faster the cooking time. Most shrimp take only minutes to cook, from 5-10.

How do I prevent baked shrimp from becoming overcooked and rubbery?

Simple! Watch your timing. Don't walk away from shrimp or get distracted when they are cooking. Shrimp are done when they just turn pink and opaque, and that grayish raw color is gone. For most shrimp it helps to turn them after a few minutes to insure they are equally done on both sides. When done, remove the pan or dish from the heat source immediately.

Baked garlic shrimp on a plate for serving as an appetizer.

More Recipe Ideas With Shrimp

For another tasty shrimp recipe, try these wrapped in Prosciutto and grilled. Make the either long for an entree or short for appetizers.

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📖 Recipe

Gluten Free Lasagna (no boil noodles)

12/09/2025 by Sally Cameron 10 Comments

Gluten-free lasagna is pure comfort food, cheesy, hearty, and baked until golden and bubbling. This version uses gluten-free no-boil, oven-ready noodles (no precooking required) and a rich tomato sauce with ground chicken sausage for extra protein and flavor. It's cozy, family-friendly, and every bit as satisfying as the classic lasagna you remember-just without the gluten. And no one will know it's gluten-free.

A big slice of lasagna with layers of cheese and sauce on a white plate.

This recipe has been one of my tried-and-true favorites for more than 15 years. I first made it with wheat no-boil noodles, then set it aside after going gluten-free. When gluten-free no-boil noodles finally came to market, I brought back my easy lasagna just the way I loved it-this time fully gluten-free. This version is written and tested specifically for gluten-free no-boil noodles, with a slightly more fluid sauce and layering method that keeps the pasta tender and the slices beautifully structured.

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Why You'll love Gluten-Free Lasagna

No-boil, lighter feel - Gluten-free oven-ready noodles require no precooking, and bake up a bit lighter than traditional boiled pasta. Easier too!
Saucy, cheesy comfort - Cozy layers of ricotta, mozzarella, and sausage tomato sauce baked until bubbly and golden.
Gluten-free that feels "normal" - Tender, satisfying texture that eats like classic lasagna.

For another filled pasta recipe, try these stuffed pasta shells.

Chef's Tips: Gluten-Free No-Boil Noodles Need More Sauce - Gluten-free no-boil lasagna noodles (aka oven-ready noodles) behave differently than wheat. They're more absorbent and hydrate faster as they bake, so more hydration is needed. If the sauce is too thick, the noodles will pull moisture from it and the lasagna can bake up dry or with stiff edges. For this recipe, the sauce will be a bit more fluid than you might expect for traditional lasagna. That extra moisture is what helps the gluten-free noodles bake up tender.

Ingredients You'll Need

Ingredients for gluten-free lasagna filling with ricotta, parmesan, egg, herbs, and noodles.

Lasagna Sauce

Olive oil - Helps bloom the aromatics and soften onions without burning.
Onion + garlic - Aromatic foundation for depth.
Fennel seed (optional) - Echoes classic Italian sausage flavor.
Chicken sausage - Choose cooked Italian sausage, adding protein, richness, and savory depth.
Dry wine (optional) - Red or white, adds acidity and roundness; cooks down and disappears, leaving flavor.
Crushed tomatoes - The backbone of the sauce. Their texture hydrates no-boil noodles better than thick puree.
Strained tomatoes (passata) - Pure strained tomatoes that add extra moisture for the gluten-free no-boil noodles without diluting flavor. Look for boxed Pomi, or order passata online if your store doesn't carry it.
Herbs - Use dried Italian blend seasoning, or a blend of basil and oregano.
Red pepper flakes - for a little heat and subtle kick.
Bay leaf - Adds a savory depth of flavor.

Please see the recipe card for measurements, salt, pepper.

Chef's Tip: Passata vs American Tomato Sauce
Passata (like boxed Pomi) is pure Italian strained tomatoes-smooth, with no skins, seeds, or added seasonings. It's looser than tomato sauce, so it adds the extra hydration gluten-free no-boil noodles need without watering down the flavor. Standard tomato sauce is cooked down, thicker, and often seasoned with salt, herbs, or sugar. Using passata keeps the sauce clean, balanced, and designed for no-boil noodles to cook beautifully.

Filling, Noodles, Cheese

Ricotta - Creamy, mild, and perfect for building structure between layers.
Parmesan - Umami + salt; sharpens the ricotta's mildness.
Fresh herbs - Basil + oregano lift richness with brightness.
Egg - Binds the filling so slices hold.
Gluten-free no-boil lasagna noodles - I tested with Barilla Oven-Ready GF Noodles.
Mozzarella - Use low-moisture mozzarella in a block or log and grate it yourself. It melts smoothly without making the lasagna watery. Skip fresh mozzarella packed in brine-that style holds too much moisture for this recipe.
Parmesan - Finishes the lasagna with savory depth and gentle browning.

Please see the recipe card for measurements, salt, black pepper, and red pepper.

Chef's Tip - Why Freshly Grated Cheese Matters: Better Melt
Pre-grated cheeses contain anti-caking additives that interfere with melting and can create a slightly gritty texture. For the best melt, clean flavor, and creamy layers, use freshly grated cheese instead. It does make a difference.

Substitutions and Variations

If you can't find passata (Pomi):
- Best option - Blend canned whole or crushed tomatoes until smooth, then press through a fine-mesh strainer to remove skins and seeds. This behaves much like passata.
- Other alternative - Use plain canned tomato sauce with no added herbs or sugar. It will still give the gluten-free no-boil noodles the hydration they need.

How to Make Gluten-Free Lasagna

You'll need an 8"x8" or 9"x9" (2/1 2 - 3" deep) casserole dish. Get your sauce and ricotta mix done before starting to build the lasagna.

Up Front Tip

For gluten-free no-boil noodles, the sauce will be a little looser than you might be used to. As you layer, make sure every noodle has some sauce touching both sides, and keep the ricotta sandwiched between saucy layers instead of pressing it directly onto dry noodles. The lasagna may look slightly more fluid going into the oven, but the gluten-free noodles drink up that extra moisture as they bake, so you end up with a tender, saucy, gluten-free lasagna.

Ground sausage in a food processor workbowl.

Pulse chopped sausage in a food processor or chop fine by hand.

Sautéing onions and herbs in a stainless steel pot.

Cook onions in olive oil until soft, then add garlic, 1 minute, then seasonings and wine. Cook wine down by half.

Cooking ground sausage and onions in a pot for lasagna sauce.

Stir in ground sausage.

Bright red lasagna sauce with tomatoes, sausage, onions, and herbs.

Add both tomatoes, swirling a little water around in the can of tomatoes and adding. Simmer 30 minutes then cool sauce if making ahead.

Ricotta cheese filling for lasagna in a glass bowl.

Mix the ricotta, egg, herbs, and Parmesan, salt & pepper for filling.

Building lasagna with sauce and noodles in a white square baking dish.

Begin assemble of layers. Add ⅔ cup sauce to the baking baking dish. Add 2 noodles.

Gluten free lasagna layer with oven ready noodles, and sauce, with ricotta cheese topping.

Add a little more sauce to the noodles, then ⅓ of the filling mixture.

More layering for making gluten-free lasagna with noodles, ricotta, and sauce in a white casserole.

Spread the ricotta filling evenly, add a bit more sauce on top.

Grate mozzarella cheese on top of noodles and sauce for lasagna.

Add ⅓ of the mozzarella. Now repeat these steps for 4 layers ending with noodles on top.

Top layer of a gluten-free lasagna dish ready for baking topped with parmesan cheese.

Cover the last set of noodles with the remaining sauce and Parmesan cheese. See recipe card for bake ahead, and bake right away directions.

Baking Gluten-Free Lasagna (Now or Make-Ahead)

Bake Right After Assembly

Preheat oven to 375°F.
Cover dish tightly with foil and spray the underside with oil.
Place on a rimmed baking sheet if full to the edge.
Bake 45 minutes covered, then uncovered 15 minutes longer until bubbly and golden.
Test noodles with a paring knife in the center.
If still firm, bake another 10-15 minutes until fully tender.
Lasagna should reach 165°F, but tender noodles determine doneness with gluten-free.
Rest 20-30 minutes before slicing.

Make-Ahead and Bake Later (Up to 24 Hours)

Lasagna can be made 1-4 hours in advance and refrigerated to bake later or up to 24 hours ahead. Sauce must be cooled (70°F) before assembly.

Remove the dish from the refrigerator 1 hour ahead and unwrap.
When ready to bake, pre-heat the oven to 375°F.
Bake 45 minutes covered.
Uncover and bake 15-20 minutes more, until bubbly and golden.
If noodles feel firm when pierced with a paring knife or your thermometer, bake 10-15 minutes longer until they are tender.
Lasagna should reach 165°F, but tender noodles determine doneness with gluten-free.
Rest 20-30 minutes before slicing.

Freezing Lasagna

Many people like to freeze lasagna for make-ahead meals, and Barilla says it works on the box. However, I have not tested freezing this recipe.

If you need freezer-friendly meals, you may freeze unbaked gluten-free lasagna at your discretion-just know that I am not 100% sure at the results.

If you freeze it, thaw 24 hours in the refrigerator, then follow baking directions.

Serving Suggestions

Gluten-free lasagna is a complete meal on its own. Pair it with a big tossed green salad and a simple balsamic vinaigrette. If you'd like to round it out further, add a batch of gluten-free garlic toast for the perfect comfort-food dinner.

Storage

Gluten-free lasagna will keep for up to 4 days in the refrigerator when tightly covered. Reheat in a 350°F oven, covered with foil, until the center reaches 165°F. Individual portions can also be reheated in the microwave until hot. It reheats great!

Recipe FAQs

Do gluten-free no-boil noodles really work?

Yes! Today's gluten-free no-boil noodles bake up beautifully, just like the traditional wheat version, but they do require more hydration in the sauce. They keep the process faster and lighter with no precooking required. It's all I use!

Can I make this recipe ahead of time?

Absolutely. Assemble the lasagna in the morning, cover, and refrigerate until baking. Add a few extra minutes of oven time if it's going in cold from the fridge. If you can let it stand at room temperature for awhile before baking, that helps. Bake to 165°.

Can I use regular tomato sauce instead of passata?

Passata (or Pomi strained tomatoes) is my first choice because it's just smooth, pure, strained tomatoes and keeps the flavor of the sauce clean. If you can't find it, you can blend and strain canned tomatoes for a similar result. In a pinch, you can use plain canned tomato sauce with no added herbs or sugar.

More Italian Inspired Recipes

From stuffed shells, to a hearty classic Tuscan soup, or an easy one-pan chicken dinner, try some of these Italian-inspired dishes. And that ragu? Delicious.

Did You Make This?

If you make gluten-free lasagna, please let me know how it came out for you and how you enjoyed it. I love to hear from you and other readers appreciate it too. And consider leaving a star rating please. Any questions, I am here to help.

📖 Recipe

Easy Salsa Verde Chicken (green salsa chicken)

09/17/2018 by Sally Cameron Leave a Comment

Get dinner on the table fast with this easy stovetop Salsa Verde Chicken! Tender boneless, skinless chicken breasts simmer in a bright, tangy tomatillo sauce. A sprinkle of Jack cheese, fresh cilantro or parsley, and toasted pumpkin seeds adds the perfect finishing touch. Ready in under 30 minutes, this dish is great for meal prep-serve it as-is, then shred the leftovers for incredible salsa verde chicken tacos.

A cast iron pan filled with salsa verde chicken with pumpkin seeds and cilantro.

With either a jar of purchased salsa verde or a batch of homemade in the fridge or freezer, getting a tasty and healthy dinner on the table takes no time. This salsa verde chicken recipe is the perfect example. With jars of my tomatillo salsa verde recipe in the freezer, all you need is a package of boneless, skinless chicken breasts and cheese to get a great dinner on the table fast.

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Why You'll Love Salsa Verde Chicken

Fast and easy - Dinner done in 30 minutes.
Simple ingredients -
Use homemade salsa verde or store bought.

Ingredients You'll Need

Oil: Use extra virgin olive oil or avocado oil as healthy cooking fats.
Chicken: Boneless, skinless chicken breasts.
Salsa verde: It's sometimes called tomatillo salsa, tomatillo sauce, or green sauce. It super easy to make and freeze ahead, or buy a store brand (Trader Joe's, Herdez).
Cheese: Jack cheese is mild and buttery, or a packaged, grated Mexican cheese blend.
Fresh herbs: For garnish, fresh cilantro or Italian parsley (optional).
Pumpkin seeds: Called pepitas or green pumpkin seeds. Use them raw or toasted. Toasting takes just minutes and adds nice crunch and flavor (optional).

For measurements please see the recipe card, salt, and pepper.

Chef's tip: Toasting pepitas (green pumpkin seeds) is so easy and quick! Make them yourself in minutes. They add great flavor to not just salsa verde chicken, but to salads, soups, and more (like snacking). Plus they are good for you! Here's how to toast pepitas. Bake a batch and keep them around for quick use.

Substitutions and Variations

Use a mild red enchilada sauce in place of the salsa verde. Makes another nice recipe to change things up, and use cheddar cheese.
Use boneless, skinless chicken thighs instead of chicken breasts.
Cheese options - Mozzarella and Manchego cheese work well too.

Chef's tip: Optimally, get your chicken breasts out of the refrigerator 45-60 minutes ahead of time to get the chill off and for more even cooking and best results.

How to Make Chicken Salsa Verde

Step 1: Season boneless, skinless chicken breasts with salt and ground black pepper and cook on one side until golden in a little oil. When the chicken breasts are golden (about 3-4 minutes), flip them over, pour on the sauce, and cover with a lid.

Chicken breasts in a cast iron pan browning.

Step 2: Turn the heat down and simmer for 10-12 minutes or until chicken breasts are 160°F internally when measured with a digital thermometer. Timing might be a minute or two longer depending on the size of your chicken breasts and how cold they are out of the fridge.

Chef's tip: Homemade salsa verde takes about 25 minutes to make. Make it ahead and freeze some. It's a simple recipe. Just simmer and puree briefly in a blender. Have it ready for a quick dinner or to serve with eggs, omelets, grilled shrimp, or baked or grilled fish.

What to Serve with Salsa Verde Chicken

To serve salsa verde, sprinkle with grated Jack cheese and chopped fresh cilantro. Add a side green salad and some brown rice on the side. Another good side dish is pinto beans, or try this Mexican-style rice with vegetables.

Leftovers make a great lunch or shred extra chicken and use for salsa verde enchiladas or tacos. For dairy-free and paleo skip the cheese.

For another easy boneless, skinless chicken recipe you can make ahead, try these chicken parchment packets with vegetables.

salsa verde chicken breasts | afoodcentriclife.com

Recipe FAQs

Can I use a different protein instead of chicken?

Instead of chicken, use a thick white fish filet. Cook the fish until it reaches 145°F when measured with a digital thermometer. It's delicious with salsa verde.

How should I store leftover salsa verde chicken?

Packed in an airtight container, leftover salsa verde chicken lasts up to 4 days in the refrigerator. It's a great make-ahead dinner to save for during a busy week and freezes well.

To re-heat, get it out of the refrigerator about an hour ahead of time, then heat in a 350°F oven covered wtih aluminum foil until the chicken reaches 165°F. How long depends on how cold it was to start. Plan on at least 30 minutes or longer. Once it's hot, it's easy to keep warm until serving.

Can I Use Salsa Verde Chicken in Tacos or Burritos?

Yes! Shred leftover chicken and use in tacos or burritos for a terrific second meal or lunch. It's so good you might want to make extra.

Four chicken breasts on a gray platter with salsa verde sauce, cheese, and herbs.

More Chicken Recipes to Try

Did You Make This Recipe?

If you make this chicken salsa verde, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Chicken Vegetable Soup Recipe

01/12/2024 by Sally Cameron 10 Comments

This chicken vegetable soup recipe is richly flavored, satisfying, and truly nourishing-healthy comfort food that warms you from head to toe on chilly days. Tender chicken, fresh vegetables, herbs, and savory chicken broth come together for a pot of soup that's not just good, it's great. I'll show you exactly how to make it, plus how to freeze it for later. This recipe is naturally gluten-free friendly and dairy-free.

A big pot of homemade chicken vegetable soup ready to serve.

I've been making some version of this chicken vegetable soup recipe most of my life. Over the years it's become a true healthy kitchen staple-classic flavors, tender chicken, and flexibility. Stir in pasta or rice if you want something more substantial, or keep it light and naturally gluten-free.

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Why You'll Love Chicken Vegetable Soup

Healthy and hearty - A cozy, brothy soup loaded with vegetables and tender chicken, without feeling heavy.
Flexible chicken options - Make it with a raw bone-in chicken breast for maximum flavor, or use leftover or rotisserie chicken when you're short on time.
Great for leftovers - The soup reheats beautifully for easy lunches and it freezes well for future "I don't feel like cooking" nights.
Gluten-free friendly - Use gluten-free pasta (or skip the pasta for lower carb).
Stovetop or slow cooker - Cook it on the stovetop in about 35 minutes or let the slow cooker do the work on busy days.

For more terrific soups using leftover chicken, try my Mexican chicken tortilla soup recipe or this hearty chicken minestrone soup.

Ingredients You'll Need

Ingredients for chicken vegetable soup ready for cooking.

Chicken: use raw chicken. For best results, use bone-in chicken as the bone adds flavor to the soup. You can also use leftover shredded chicken from baked chicken breasts or rotisserie chicken.
Olive oil: My go-to cooking oil but you can use avocado oil or a healthy neutral cooking oil like this. Don't use standard vegetable oil (it's not healthy).
Celery: one of the must have vegetables for cooking soup, plus it's an overlooked nutritional powerhouse.
Carrot: adds vegetable sweetness, part of the flavorful vegetable base for soups and many other dishes.
Aromatics: Onion and leek for great flavor. The combination of both is nice.
Garlic: for flavor and it's good for you! Use fresh garlic.
Fresh herbs: thyme, bay leaf (dried is fine), and fresh parsley add wonderful garden flavor and color. Tarragon is nice too.
Broth: homemade chicken broth is best. If you prefer, use frozen, canned or boxed broth. Be sure to read the labels for unhealthy ingredients and sodium levels.

Please see the recipe card for measurements, salt and black pepper.

Need another option? Try this easy Instant Pot Chicken Soup Recipe. Done in 30 minutes.

Chef's tip: For chicken broth (or chicken stock), homemade is healthiest and most flavorful broth. If you have an Instant Pot or pressure cooker, try my fast chicken broth recipe. Or make a batch of long cooking chicken bone broth. Both have great flavor. Make batches and freeze in portions. Need to buy it? Look in the freezer section for good store-bought chicken broth options and be sure to read labels for sodium levels and ingredients. Go with low-sodium chicken broth brands.

Substitutions and Variations

Try these options for making chicken vegetable soup for your family.

Chicken thighs - Use boneless, skinless thighs if you prefer dark meat. Trim extra fat, cook in the soup, then shred. They add rich, savory flavor.
Boneless chicken breasts or tenders - Use about ¾-1 pound. Simmer gently, then shred or cube.
No fresh thyme? - Use dried thyme or dried Italian seasoning, one of my go-to dried herb blends. Start with about ⅓ as much as fresh and adjust to taste.
Pasta (optional) - For best results, cook pasta separately and add it to bowls when serving. Keeps the broth clear and prevents over-soft noodles, especially with gluten-free pasta.
Rice - Brown or white rice both work. Add cooked rice (or frozen rice) at the end and warm through.
More veggies - Stir in chopped cooked green beans or other favorite vegetables.
Umami boost - Add a small Parmesan rind while the soup simmers, then remove before serving.

For another terrific hearty soup, try this turkey and wild mushroom soup. Make it with leftover turkey or use leftover chicken.

Chef's Tip: What not to use. For a healthier soup skip the jars or cubes of bullion like a famous "better than" processed paste, unless you are ok with eating stuff like sugar, corn syrup solids, hydrolyzed soy protein, dried whey (dairy), "flavoring" (whatever that is), food starch, disodium inosinate and guanylate. Read the ingredients, then toss it. You and your soup don't need it.

How to Make Chicken Vegetable Soup

A pot of vegetables starting to cook for chicken soup. — **Step 1: Over medium heat, add oil to a heavy pot pot and saute the chopped vegetables.**

Sautéing vegetables for chicken vegetable soup in a dutch oven. — **Step 2: Cook until the vegetables are softened, then add garlic, and herbs.**

Raw chicken breast in a pot of broth and vegetables cooking soup. — **Step 3: Add the broth and split chicken breast to the pot.**

Chicken breast finished cooking in a soup pot for chicken soup. — **Step 4: Use tongs to remove cooked chicken breast from the top.**

Adding elbow macaroni pasta to a soup pot. — **Step 5: If using pasta add now.**

Shredding chicken breast with forks in a glass pie plate. — **Step 6: Shred the chicken.**

Adding shredded chicken to a soup pot. — **Step 7: After pasta is done, add the chicken back to the pot and stir. Soup is ready.**

Slow Cooker Option

For busy days, this soup cooks beautifully in a slow cooker. The flavors stay bright and the chicken turns tender and easy to shred.

Sauté the aromatics first - In a skillet (or with the saute function of your slow cooker), warm the olive oil and cook the onion, celery, carrots, and leek over medium heat until softened, about 8-10 minutes. Add the garlic and cook 30-60 seconds. Transfer everything to the slow cooker.
Add remaining ingredients - Stir in the thyme, bay leaf, salt, pepper, chicken broth, and the whole bone-in chicken breast (skin removed).
Cook - Cover and cook on Low for 5-6 hours or High for 2½-3 hours, until the chicken is fully cooked (165°F).
Shred and finish - Remove the chicken, shred the meat, and return it to the slow cooker. Add parsley. Taste and adjust seasoning.
If adding pasta - Cook pasta separately on the stovetop and stir it into the soup at the end. Slow cookers don't reliably cook pasta evenly and can turn it mushy. You can also swap the past for cooked rice.

Serving Chicken Vegetable Soup

Serve chicken vegetable soup hot all by itself or with a crusty roll or garlic toast. If you need more, add a side leafy green salad with a tasty homemade Italian dressing. For a lift of flavor, serve with lemon wedges for a squeeze of fresh lemon juice.

Storage and Freezing

Leftover soup keeps in the refrigerator for 3-4 days. To freeze soup for later use, freeze in portions (12-16 ounces is good) in airtight containers for 2-3 months (labeled and dated). For storage, I use these silicone freezer containers or other airtight containers. They work great.

An individual bowl of chicken vegetable soup with a pot behind it.

Recipe FAQs

Can I make a gluten-free or dairy-free version of chicken vegetable soup?

If you are using store purchased broth, be sure it's labeled gluten-free chicken broth or there will be gluten. Sometimes it is hard to tell by the labels without research so don't risk it if you need to be gluten-free. The best option is make homemade broth where you control the ingredients. If adding pasta, use gluten-free pasta. If you're making a creamy version of the soup, skip the dairy or try a plant-based milk or cream, although the level of creaminess may be different.

What vegetables are best for chicken vegetable soup?

The best vegetables for chicken vegetable soup is the classic combination of onion, carrot, and celery to start. Other vegetables to add are chopped leeks for more flavor. Parsnips, which look like white carrots, are good too. If you like to add more green to the soup, add chopped green beans, baby spinach leaves or finely chopped kale towards the end of cooking. Another delicious option is chopped fennel, one of my favorites.

Can I add pasta or rice to make it more filling?

To make chicken soup more filling, add cooked rice or a small cooked pasta such as elbow macaroni. Another option is adding cubed potatoes, cooking until tender. I like gold potatoes as they don't fall apart like the drier russet potatoes. Save those for mashed potatoes.

Can I use rotisserie chicken?

Yes. Add shredded cooked chicken in the last 10-15 minutes so it doesn't dry out.

More Chicken Soup Recipes

For more soup recipes, checkout the soups and stews page. Homemade soups are welcome almost anytime of year.

⭐️Did You Make This Recipe?

If you make this chicken vegetable soup, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Tomatillo Soup (with Chicken or Turkey)

12/04/2025 by Sally Cameron 4 Comments

This fresh and brightly flavored tomatillo soup is one of my go-to fast meals. It comes together in about 30 minutes, has a clean, lively tang from tomatillos, and works beautifully with either chicken or turkey, and more protein from creamy pinto beans. It's simple, nourishing, naturally gluten-free, and the perfect soup for when I want something healthy and satisfying.

A pot of chicken tomatillo soup with a ladle and diced avocado for garnish.

I shortcut this tomatillo soup recipe (some call it salsa verde soup) with a good tomatillo salsa verde, so you get big flavor with very little effort. I usually use my homemade version (it freezes beautifully), but a bright, tangy store-bought salsa works too. After a quick sauté of onion, celery, mild green chili, jalapeño, and garlic, you add the salsa, broth, beans, and chicken or turkey and let everything simmer together. The flavors are terrific.

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Why You'll Enjoy This Easy Tomatillo Soup

Fast - On the table in about 30 minutes. A hearty, satisfying soup, no long simmer.
Nourishing - Comforting and cozy, yet light and full of feel-good ingredients.
Mexican-Style Flavor - Tomatillo salsa verde and warm spices give this soup bright, vibrant flavor in every spoonful.
Flexible - Make it with chicken or leftover turkey, homemade or store-bought salsa verde, and whatever garnishes you have on hand.
Stovetop or Slow Cooker - Sauté the aromatics, then let the slow cooker or stovetop do the rest. It's a true weeknight lifesaver.

For another terrific chicken and beans soup with south-of-the-border flavors, try this Mexican chicken tortilla soup.

Ingredients You'll Need

Tomatillo Soup

Tomatillo salsa verde - The star of the soup. Use my homemade tomatillo salsa verde (a simple cooked tomatillo sauce I keep in the freezer) or a bright, tangy jarred version (Trader Joe's or Herdez) for big flavor with almost no effort.
Shredded chicken or turkey - A perfect use for leftover roast chicken or turkey; rotisserie chicken works too.
Broth - Low or no-sodium chicken broth or turkey broth so you can control the seasoning; homemade if you have it.
Olive oil - For sautéing and building a savory base.
Onion - Finely chopped so it softens quickly and melts into the broth.
Celery - Adds gentle flavor and backbone to the soup.
Anaheim chili - A mild green chile that brings flavor without too much heat, a poblano or "long green chili" works too.
Jalapeño pepper - Seeded and finely chopped for a little kick; add more or less depending on your spice preference.
Garlic - Freshly chopped cloves add warmth and aromatic depth.
Ground cumin - Earthy and essential for that classic Mexican-style profile.
Ground coriander - Adds a citrusy, floral note that balances the tomatillo.
Ancho chili powder - Deep, mellow chili flavor without extra heat.
Pinto beans - They add creaminess, extra protein, and make the soup more substantial.

Optional Toppings

Avocado, cilantro, lime wedges, crushed tortilla chips, or a spoonful of Greek yogurt all make great toppings.

Please see the recipe card for measurements, salt, and pepper.

Chef's Tip - Tomatillo salsa, salsa verde, or sauce? You must read the labels.
If you're not using homemade tomatillo sauce, tomatillo products are named all kinds of ways: salsa verde, tomatillo salsa, tomatillo sauce, and sometimes even green enchilada sauce. For this soup, what matters is that it's a green, tomatillo-based sauce with a clean ingredient list-not the exact wording on the label. Tomatillos should be listed first, along with onion, chilies, garlic, and salt. Smoother sauces melt into the broth; chunkier ones add more body, so use the texture you enjoy in soup. Skip green chili enchilada sauces that don't list tomatillos and are mostly water, starches, oils, and vague "natural flavors."

To make a fast broth for soup, use my Instant Pot recipe for chicken broth. It's done in 3 hours vs. 20+ for a bone broth.

Substitutions and Variations

Use ground chicken or turkey - Brown it in a little olive oil before adding the aromatics. Perfect when you don't have shredded chicken or turkey on hand.
Swap the pinto beans - Black beans, red kidney beans, or cannellini beans all work; each will change the texture slightly but keep the soup hearty.
Make it vegetarian - Use vegetable broth instead of chicken or turkey broth. Add extra beans and a diced zucchini (or two) to make it more filling.
Adjust the heat - For a spicier soup, keep some jalapeño seeds or add a serrano pepper. For a milder version, use all mild green chiles (like Anaheim) and omit the jalapeño.
Add corn - A cup of frozen or canned corn kernels adds sweetness, color, and extra texture.

If you enjoy Mexican flavors, try this grilled flank steak, Mexican style, It's great on the grill.

How to Make Tomatillo Soup (Stovetop)

Chopping fresh green chili peppers on a black cutting board.

Slice chilies in half, remove ribs and seeds, and chop small.

Sautéing onion, celery, and green chilies in a dutch oven for tomatillo soup.

In a soup pot or dutch oven over medium to medium low heat, saute onion, celery, and chilies in olive oil until soft, 3-5 minutes.

Adding spices to a pot of sautéing vegetables as a soup base.

Stir in garlic, cook 1 minutes, then stir in spices and cook until fragrant, 2-3 minutes, stirring.

Adding tomatillo sauce to a pot of sautéd vegetables, with a wooden spoon.

Stir in the tomatillo sauce (salsa).

Adding shredded chicken and pinto beans to a soup pot making tomatillo soup.

Add the beans and shredded chicken or turkey and stir.

Deep brown turkey broth pouring into a soup pot of soup with a wooden spoon in the back.

Add the broth and heat until hot over low heat, allowing the flavors to blend, about 15-20 minutes. Taste and adjust seasoning with salt and pepper.

A rustic pottery bowl of chicken tomatillo soup with pinto beans and cilantro.

Slow Cooker Instructions (Instant Pot or Traditional)

Note: For the Instant Pot Slow Cook mode, use a glass lid if you have one. The pressure lid will work, but it traps more moisture and can slow cooking.

Sauté the aromatics - Use the Sauté function on your 6-quart Instant Pot (or a skillet on the stove) to cook the onion, celery, Anaheim chili, jalapeño, garlic, and spices in olive oil until softened.
Switch to slow cook - If you sautéed in the Instant Pot, turn off Sauté and switch to Slow Cook mode. If you used a skillet, transfer the aromatics to your slow cooker.
Add the remaining ingredients - Stir in the tomatillo sauce, broth, pinto beans, salt, and pepper.
Slow cook - Cook on low for 4-6 hours or high for 2-3 hours, until the flavors have melded and the vegetables are tender.
Add the chicken or turkey near the end - Stir in the shredded chicken or turkey during the last 20-30 minutes so it warms through but stays tender.
Taste and adjust - Taste the soup and add more salt, pepper, or a squeeze of lime juice to brighten the flavors before serving. Garnish as desired.

How to Serve Tomatillo Soup

For me, this soup isn't complete without a few fresh toppings. Try one or a mix of these:

Chopped cilantro - My first choice. It brightens the whole bowl.
Flat-leaf parsley - A good option if you're not a cilantro fan.
Diced avocado - Buttery, creamy, and a nice contrast to the tangy broth.
Grated Jack or Mexican blend cheese - Adds a little richness and melt.
Tortilla chips or strips - For crunch and a little "taco-soup" feel.
Lime wedges - A squeeze of lime at the table really wakes up the flavors.

Serve the soup with a simple green salad on the side and you've got an easy lunch or dinner. It also reheats beautifully, so you can make it ahead when you have time and just warm it up when you're ready to eat.

Leftovers

This soup keeps well for up to 3 days in the refrigerator and also freezes beautifully. Store it in an airtight container and reheat gently on the stove, adding a splash of broth if needed.

Recipe FAQs

How spicy is tomatillo soup?

Mild to medium, depending on the salsa verde and the chilies you choose. Anaheim, Poblano, and Long Green chilies are all mild. Jalapeno has some heat. IIf you're sensitive, remove seeds and ribs of the jalapeno first. If you want more heat, add an extra jalapeño or use a hotter pepper like a serrano.

Does tomatillo soup freeze well?

Very well. Cool completely, portion in airtight containers, and freeze for 2-3 months. Add fresh lime juice after reheating to brighten the flavor.

Can I thicken the soup?

Yes, there are a few easy ways. If you'd like it more stew-like, add another can of beans, extra chicken or turkey, or both. If you want the broth itself thicker, make a cornstarch slurry by whisking equal parts cornstarch and water (start with about 2 tablespoons cornstarch and 2 tablespoons water). Stir it into the simmering soup and cook for 1-2 minutes more until the broth slightly thickens. Another gentle thickening trick is to mash a small portion of the beans before adding to the pot. It gives the broth a creamier body without adding anything extra.

How do I make the soup less acidic?

Tomatillo soup naturally has a bright, tangy profile. If it tastes too sharp, simmer it a little longer to let the flavors mellow. A touch of sweetness (honey, sugar, or monk fruit) balances acidity without making the soup sweet. You can also add richness: extra beans, shredded chicken or turkey, diced avocado, or a little grated cheese on top. Fat and protein naturally soften acidity and bring everything into balance.

More Great Soup Recipes

Looking for more soup ideas? These are always a hit. And for more ideas, please chcke out the soups recipe index, where I am always adding more.

Please Leave a Comment!

If you make this tomatillo soup, please leave me a comment and a star rating. I love hearing from you and your comments help other readers too. Thanks for supporting my site!

Originally published 12-04-2014.

📖 Recipe

Leek and Potato Soup (No Cream)

12/02/2025 by Sally Cameron Leave a Comment

Leek and potato soup without cream is a classic soup you'll find on French family tables. Called Potage Parmentier, this silky smooth soup is gently sweet from the leeks and naturally creamy from gold potatoes. It's comfort food in a bowl. Traditionally finished with cream, this version is so creamy you can skip the cream - though you can certainly add it back if you prefer. Make leek and potato soup dairy-free or vegan if desired.

Bowls of pale golden creamy leek and potato soup with croutons and chives.

What makes leek and potato soup so special is its simplicity. Just leeks, potatoes, broth, and a few aromatics turn into a bowl that's deeply comforting, gently sweet from the leeks, and naturally creamy from the potatoes. If you're looking for a leek and potato soup without cream, this version gives you that classic French texture and flavor with a lighter, more everyday feel.

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Why You'll Love Leek and Potato Soup (no cream)

Classic made lighter - A naturally creamy leek and potato soup without cream.
Adaptable - Keep it dairy-free, or add cream or coconut milk for extra richness.
Simple ingredients - Leeks, potatoes, broth, and aromatics - nothing fussy.
Healthy potato leek soup - Silky, satisfying, and perfect for a lighter, cozy meal.

For another simple, rich soup, make a pot of this black bean and pumpkin soup, a reader favorite recipe (and mine too).

Ingredients You'll Need

Ingredients for leek and potato soup prepped on a counter.

Leeks - Look for medium sized, firm leeks with bright green tops and plenty of usable white/light green stalk (the most tender part). You'll have to buy more to make up for the dark green tops to get enough pale green lower leek.
Gold potatoes - Creamy texture, buttery flavor, and golden color. They blend into a naturally silky soup without cream. Potato notes below.
Butter - Unsalted butter to cook leeks, but olive oil, avocado oil, or plant butter all work.
Garlic - Adds depth and savoriness to balance the sweetness of the leeks.
Broth - Chicken broth provides body, flavor and the liquidity to puree, vegetable broth works for vegans, homemade gives the best flavor.
Coconut milk (optional) - Full-fat canned coconut milk gives richness and creaminess without dairy, but this soup is rich and creamy just with the potatoes. Heavy cream is good too, of course, if you enjoy dairy.
Fresh thyme - Classic pairing with leeks and potatoes, gives herbal depth. Use dried thyme if needed.
Bay leaf - For a subtle depth of flavor.
White wine - Optional, but a splash for deglazing enhances flavors.
Lemon - Brightens and balances the earthy-sweet soup, added right before serving.

Please see the recipe card for measurements, salt and pepper.

Chef's Tip - Best Potatoes for Leek and Potato Soup
Yellow/gold potatoes are the best choice. They have a naturally creamy, buttery flavor and just enough starch to break down smoothly without turning gluey. They also give the soup a warm golden color. Russets are higher in starch and break down completely, but can turn gluey (or grainy) if over-blended, producing a paler, less flavorful soup. Red or waxy potatoes hold their shape too well and won't puree into a silky texture, making them less ideal, unless you prefer a chunkier, rustic soup.

For a fast meal, try this easy tomato soup from canned tomatoes. You probably have the ingredients in your pantry. Add a grilled cheese sandwich for a classic lunch or dinner.

Substitutions and Variations

Fully dairy-free version - Make it a dairy-free potato leek soup with vegetable broth and coconut milk or alternative such as unsweetened non-dairy cream alternative, such as oat cream, cashew cream, or almond cooking cream.
Prefer dairy? - Stir in some cream or half-and-half, or swirl Greek yogurt for tang and added protein.
Texture - Puree until silky smooth, or leave part of it chunky for a more rustic style.

For another wonderful soup recipe try this creamy leek and mushroom soup.

Chef's Tip on peeling potatoes: To peel or not to peel? It depends on your texture goal. Gold potato skins are thin, tender, and nutrient-rich-leaving them on adds fiber and a more rustic look. For a smooth, silky purée, peel them first (I do). For a chunkier, rustic soup, keep the skins; they blend down softly but give a little texture and a deeper flavor.

How to Make Leek and Potato Soup

This method creates a creamy potato leek soup without cream, thanks to the starch in the gold potatoes.

Rinsing split leeks under cold water in a sink.

Trim dark green tops and root ends of leeks, split and rinse under cold water to clean any grit or dirt.

Prep work of split leeks, then chopping crosswise into pieces on a white cutting board.

Lay leeks flat and chop crosswise into small pieces.

A glass bowl of chopped gold potatoes for leek and potato soup.

Peel and chop potatoes into small pieces.

Sauteing chopped leeks in butter in a dutch oven on the stovetop.

Add leeks and cook gently over medium low heat in butter without browning, stirring, 8-10 minutes until soft and glossy.

Adding thyme and bay leaves to the pot of cooking potatoes and leeks.

Stir in garlic, thyme, and bay leaf; cook 1 minute until fragrant. Add the wine and simmer 1-2 minutes to reduce (optional).

Adding chopped gold potatoes to a pot of simmering broth and vegetables for soup.

Stir in potatoes to coat well; season with salt. Cover with lid and cook on med-low 7-8 minutes to start them softening and absorbing the aromatics.

A simmering pot of leek and potato soup without cream.

Pour in 3 cups broth, just to cover. Cover and simmer on med-low to low until potatoes are very tender when pierced with the tip of a paring knife, 10-15 minutes. Uncover and simmer a few minutes more to reduce and thicken.

Pureed leek and potato soup without cream in a blender container.

Remove bay leaf, puree soup in two batches (if needed) in a blender or in the pot with an immersion blender. Add coconut milk or cream if using (optional). Taste and adjust seasoning, add lemon juice.

Chef's Tip: Creaminess Without Heavy Cream. You don't need heavy cream to get a velvety texture. Full-fat canned coconut milk adds luxurious body with less heaviness and no obvious coconut flavor - just a smooth, clean finish that lets the leeks shine. Yukon Gold potatoes contribute natural creaminess, so the soup tastes rich and satisfying even without coconut milk or cream. Add either only if you prefer extra richness.

Serving Leek and Potato Soup

A simple garnish can transform this humble soup into something special:

Fresh chives or parsley for color and brightness.
Crisp bacon for a salty, smoky crunch.
A drizzle of good olive oil (try lemon or herb-infused).
A swirl of sour cream, Greek yogurt, or dairy-free yogurt for tang.
Garlicky homemade croutons.
Freshly grated Parmesan for a savory finish.

Serve with a nice tossed green salad with a tangy French vinaigrette and maybe some crisp garlic toast for a terrific, satisfying meal.

Storing & Freezing

Cool soup completely, then refrigerate in an airtight container for up to 4 days. The flavor deepens overnight. It also thickens overnight, so reheat gently over medium-low heat, adding a splash of broth or water to loosen the texture as it warms if needed.

For longer storage, freeze up to 3 months in portioned containers or freezer bags. Thaw overnight in the refrigerator. Avoid boiling to preserve its silky texture.

Recipe FAQs

What potatoes are best for potato leek soup?

Yukon Gold potatoes give the smoothest, silkiest texture. Russets work too but can turn gluey if over-blended.

Can I make it ahead?

Absolutely. The flavor improves overnight. Cool and refrigerate for up to 4 days, then reheat gently to keep it silky.

How do I make it vegan?

Use olive oil instead of butter (or plant butter), vegetable broth, and coconut milk (or none at all-the potatoes give natural creaminess).

How do I make this soup dairy-free or vegan?

Use olive oil instead of butter and choose vegetable broth. Add coconut milk for richness or leave it out for the lightest version.

Can you make potato leek soup creamy without cream?

Yes. Yukon Gold potatoes puree into a naturally velvety texture, so the soup becomes creamy without any cream or dairy. While classic Potage Parmentier is traditionally finished with cream, this version is naturally creamy on its own.

More Creamy Easy Soup Recipes

Looking for more creamy soup recipes? Try some of these easy options. And check out the soup recipe index page for more soup recipes.

If You Make Leek and Potato Soup

Please let me know how you enjoyed it! I love hearing from you and your comments help other readers too. And if you would, please give it a ⭐ rating. Thanks for supporting my site.

📖 Recipe

French Cheese Puffs (Gougeres)

04/24/2012 by Sally Cameron 13 Comments

French cheese puffs (gougères) are light, airy, and irresistibly cheesy. Made with classic pâte à choux dough-the same base used for cream puffs and profiteroles-these savory bites are surprisingly easy to make. Traditionally made with Gruyère, I often use Parmesan and a sprinkle of fresh chives for a flavorful twist. Serve them warm from the oven for cocktail hour, brunch, or alongside a glass of wine. And yes-this recipe works with either all-purpose flour or a gluten-free blend.

A plate of golden gougere, the famous French cheese puffs on small plates with glasses of red wine.

I still remember making gougères (goo-ZHAIR) for the first time. It was funny how the dough looked a little strange as it came together-then it baked up beautifully. Total triumph. Pâte à choux has a reputation for being finicky, but don't let that deter you. If you can stir and pipe (or scoop) dough, you can make these French cheese puffs-it's easier than it looks.

French Cheese Puffs Recipe Snapshot

Light, airy, and cheesy - Classic pâte à choux turns into crisp, puffed bites with a tender center.
Easier than they look - Simple technique, big payoff (and very impressive for guests).
Make-ahead friendly - Bake ahead or freeze and rewarm for easy entertaining.
Gluten-free option - Works with all-purpose flour or a good gluten-free blend, and I know because I created my recipe years before going gluten-free, then converted my own recipe.

Chef's tip: What are gougères?
Gougères are French cheese puffs made from pâte à choux (the same dough used for cream puffs), baked until light, airy, and cheesy. Serve them simply or open them up and stuff them for a savory or sweet dish.

Ingredients You'll Need

Butter - Use unsalted butter so you control the salt level of the finished cheese puffs. I prefer a higher-butterfat, European-style butter.
Milk - Whole milk is best for richness, but lower-fat milk works in a pinch.
Flour - This recipe works with either all-purpose flour or a gluten-free flour blend.
Eggs - Use standard large eggs.
Cheese - Traditionally gougères use Gruyère, but I often use finely grated Parmesan for extra savory flavor (hello, Parmesan puffs).
Herbs - Finely chopped green chives add a mild oniony flavor and a little color. Optional, but a lovely addition.

For measurements and quantities, please see the recipe card.

Substitutions and Variations

Try different herbs - Swap chives for finely chopped Italian parsley, thyme, or tarragon.
Change the cheese - Gruyère is the classic French choice, but sharp cheddar works well too (hello, cheddar cheese puffs). Comté is another great option if you want to stay French.
Use water instead of milk - You can make pâte à choux with water instead of milk. The puffs will be slightly less rich, but they still work beautifully.

Chef's testing notes: I tested three types of flour: organic white whole wheat flour, organic whole wheat pastry flour, and a gluten-free blend called Cup4Cup flour. All three came out great. Pastry flour is a soft wheat which contains less gluten and provides a more tender baked good. Additionally, I've included a homemade GF blend in the recipe notes.

How to Make French Cheese Puffs (Gougeres)

The formal name for this pastry dough is choux (shoo) pastry or pate a choux (pot-ah-shoo). Bring milk and butter to a boil, dump in flour, and stir like mad until the dough pulls away from the side of the pan. Add eggs, one at a time and again, stir like mad until they are well incorporated and the dough smooths out. It's like magic.

The process of making pate a choux dough, stovetop.

The pastry will look odd while you stir. At first it looks curdled and slippery from the eggs and you wonder if it will come together. Suddenly it does, and forms a smooth pastry dough.

Pate a choux dough in a stainless steel pan, almost finished, being stirred with a wooden spoon.

Add cheese and chives, then stir some more. You'll have a thick, savory dough to portion out and bake.

Finished pate a choux dough in a stainless steel pan with cheese and chives.

I've piped them and dropped dollops with spoons in the past. Now I use what's called a disher.

Chef's tool tip: Call them dishers (the professional term) or cookie scoops, this is a terrific little tool I can't live without in my kitchen. I have 5-6 sizes of them in various sizes for various tasks. They make portion control and handling ingredients easy. For small puffs I use a #40 disher that is 1 ½" across. For truly bite-sized puffs, use the #60 disher.

Using a disher tool or cookie scoop to portion dough on to a parchment lined baking sheet for baking.

Notes for Gluten-Free Bakers

This recipe works well with a good gluten-free 1:1 flour blend. I've tested it with Cup4Cup, and it turns out great-the process is the same, but the puffs may not rise quite as high as the wheat version. For best results, bake at 350°F until golden; timing will vary by oven, but plan on about 20-25 minutes. King Arthur and Bob's Red Mill gluten-free blends also work well.

If they seem a little moist inside, let them sit on the tray with the oven off and the door cracked for a few minutes to dry slightly.

Serving Suggestions

Gougères (French cheese puffs) are perfect with a glass of wine and make an easy, elegant nibble for appetizer hour. Make them bite-sized for cocktails or slightly larger for brunch or parties.

For entertaining, you can slice them in half and fill them with a savory cheese spread or whipped herbed cheese.

For another terrific cocktail nibble, try these sweet and spicy roasted maple cashews.

Storage and Freezing

Storage - Keep well wrapped at room temperature for up to 2 days. For best texture, warm briefly in the oven before serving.

Freezing - After baking, freeze the puffs on a sheet tray. Once frozen, transfer to a freezer-safe bag or container, label and date, and freeze for up to 2 months. Rewarm from frozen in a 325°F oven until hot and crisp.

Recipe FAQs

Do gougères need to be served warm?

They're best warm, but they're still good at room temperature. For the best texture, rewarm briefly in the oven before serving.

Why didn't my cheese puffs puff?

Most often it's one of these: the dough needed a little more drying in the pan, the eggs were added too quickly, or the oven temperature was off. Also avoid opening the oven early, which can cause deflation.

Can I fill gougères?

Absolutely. Slice and fill with whipped herbed cheese, pimento cheese, smoked salmon spread, or a savory mousse for parties.

More Appetizer Recipes

If you're putting together an appetizer spread, here are a few more savory favorites-perfect for cocktail hour, holidays, and easy entertaining. Try these crowd-pleasers next, from elegant mushroom duxelles to baked brie and stuffed mushrooms.

If You Make French Cheese Puffs

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📖 Recipe

Gluten Free Cornbread Stuffing

11/20/2025 by Sally Cameron 5 Comments

Gluten free cornbread stuffing delivers classic Thanksgiving flavor-without any gluten and without sacrificing that cozy, savory, herb-packed goodness everyone expects. Made with golden cornbread cubes, aromatic vegetables, and a hint of sweetness from dried cranberries, this gluten-free stuffing is both traditional and naturally delicious. Serve it with turkey, ham, roast pork, or beef, and completely make-ahead friendly, keeping your holiday prep calm and organized.

Golden cornbread dressing with cranberries and aromatic veggies in an oval casserole dish with silver spoon.

For a crowd with mixed dietary needs, this is a perfect stuffing (or dressing) choice as my gluten-free cornbread stuffing recipe tastes exactly like the classic. Skip the boxes and bake a loaf of my easy no-flour gluten-free cornbread a day or two ahead. It's a simple one-bowl recipe. Then cube and dry it, and you're halfway to a festive, satisfying classic side everyone will love.

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Why You'll Enjoy Gluten-Free Cornbread Stuffing

Make-ahead ease - Bake and dry the cornbread up to two days in advance, prep the veggies, so things go faster.
Classic, savory flavor - All the cozy dressing vibes with aromatics and herbs.
Holiday workhorse - Pairs with turkey, ham, roast pork, or beef.
Dressing or stuffing? - Traditionally stuffing is cooked inside the bird and dressing on the side, but cooking it on the side is easier and more food-safe. Today terms are interchangeable.

If you prefer a traditional herbed dressing, here's my old fashioned family recipe made gluten-free (and no one would ever know).

Chef's Tip on GF cornbread: When baking gluten free cornbread for stuffing and testing different grinds of cornmeal, I found that using a medium-grind cornmeal (not coarse or polenta) creates a finer, tighter crumb that holds together nicely for the dressing while staying tender once baked, but I've done both!

Ingredients You'll Need

Prepped ingredients for making cornbread dressing on a kitchen counter.

Cornbread - Bake ahead and dry into cubes so it soaks up flavor. Use a medium grind cornmeal for gluten free dressing.
Onion - Yellow, brown, or white; builds that classic savory base.
Celery - Adds gentle crunch, and a touch of moisture.
Fennel - Subtle anise note that brightens and lifts the richness.
Unsalted butter - Unsalted butter lets you control the sodium. Olive oil works, too.
Garlic - For depth of flavor.
Dried cranberries - Sweet-tart pops of color and contrast (optional).
Fresh herbs - Parsley, thyme, and sage for holiday flavor, marjoram, and savory work well too.
Egg - Light binder so the cubes hold together.
Milk - Dairy or use unsweetened plant milk (almond or oat).
Broth - A little chicken broth or turkey broth adds moisture and savory flavor.

Please see recipe card for measurements, including salt and pepper.

Substitutions and Variations

For vegan or no-dairy - Substitute olive oil or plant-based butter, and try unsweetened, unflavored oat milk or almond milk.
Dried herbs - If you can't get fresh herbs use dried herbs at ⅓ to ½ the amount.
Egg-free substitution - 1 tablespoon of chia seeds mixed with 3 tablespoons of water and let them hydrate for 1-2 minutes or use a ¼ cup of carbonated water.

Chef's Tip: For softer bites, soak dried cranberries in hot water for 5-10 minutes, then drain well before adding.

How to Make Gluten-Free Cornbread Stuffing

You can make cornbread dressing in steps, starting ahead a few days and finishing on Thanksgiving Day or Christmas Day. Prep ahead tip: make the cornbread, slice, and bake dry the day before. Reserve in an airtight container untiil ready to make dressing.

Slicing a loaf of cornbread into cubes for gluten free cornbread dressing to be dried.

Pre-heat the oven to 250°F. Slice the cornbread into approximately ¾" cubes.

Homemade cornbread cubes on a baking sheet with parchment

Line a baking tray with parchment and add cornbread cubes in a single layer. Bake until dry, about 1 hour.

Onion, celery, fennel, and leeks sautéing in a large round pan inbutter.

Melt butter over medium heat in a large wide skillet or fry pan and add onion, fennel, leek, and celery.

Mixed green and white vegetables soft from cooking in butter and ready for next step.

Cook, stirring, until soft, 7-10 minutes, do not brown them. Turn down heat if needed

Adding thyme and herbs to a pan of softly cooked vegetables making dressing.

Stir in the garlic, herbs, salt and pepper, cook another minute to blend flavors.

Adding cornbread cubesm eggm and milk to a pan of sautéed veggies for cornbread dressing.

Add the cornbread cubes, then the milk, beaten egg, and broth. Stir gently to coat well. Stuffing should feel moist but not wet.

Golden gluten-free cornbread dressing ready to be baked in an oval white casserole dish. on the stovetop.

Pour the dressing into a buttered or oiled 2 quart casserole baking dish and bake covered with foil at 350°F for 35-40 minutes. If you prefer a more traditional cornbread dressing texture (golden brown top), uncover, turn up the heat to 400°F, and bake an additional 15 minutes.

Cornbread Dressing Make-Ahead Tips

Dry the cornbread early - Bake 1-2 days ahead, cube, and dry in a 250°F oven for 45-60 minutes, stirring once. Cool and store airtight until needed.
Prep aromatics the day before - Chop leek, celery, fennel, and onion; store covered in the fridge. Mince garlic fresh for best flavor.
Assemble ahead (best method) - Sauté aromatics; toss with herbs, cranberries, and cornbread cubes. Whisk egg + liquid (milk or broth), fold in gently, transfer to a buttered 2-3 qt dish, cover, and refrigerate up to 24 hours.
Bake day-of from cold - Pull the dish out 45 minutes before baking. Bake covered at 350°F for 35-40 minutes, then uncover 10-15 minutes to crisp the top. If starting very cold, add 5-10 minutes to the covered time. Center should read 165°F.
Moisture control - Mixture should feel evenly damp, not soggy. Prefer extra-moist? Drizzle in a bit more milk or warm broth before baking.
Reheat - If baked ahead, reheat covered at 350°F until hot, then uncover 5-10 minutes to re-crisp. If edges seem dry, drizzle 2-4 Tbsp. warm milk or broth around the sides before reheating.

Chef's Tip - Refreshing Stuffing Before Serving
IIf your gluten free cornbread stuffing sits for a while before dinner (up to about 2 hours in a warming drawer or low oven), it can dry out a bit as it holds. Just before serving, check the texture: if it looks a little dry, drizzle on a few tablespoons of warm broth (or a mix of broth and melted butter), gently toss, and return it to the oven for 5-10 minutes. It will rehydrate beautifully and taste freshly baked.

Serving Suggestions

Gluten-free cornbread stuffing is terrific aside roast turkey, roast beef, and a baked ham or pork roast. It's not just for holidays but any day, and leftovers are great. Try them with scrambled eggs for a savory satisfying breakfast.

Place leftover dressing into an airtight container, label and date. It's good for up to 4 days. I've not tried freezing it because there is never any left!

A casserole of gluten-free cornbread stuffing ready to serve with silver spoon.

Recipe FAQs

Can I make gluten free cornbread stuffing ahead of time?

Yes. Assemble the stuffing, cover, and refrigerate for up to 24 hours. Add a splash of warm broth before baking if it looks dry. Bake as directed, adding 10-20 extra minutes if chilled.

How do I keep free stuffing from getting mushy?

This is why I add the drying step for the cornbread cubes, so they hold their structure. Fold gently, don't over-mix, and add broth ad milk gradually-you want the cubes hydrated but not soggy.

Can I make this stuffing dairy-free?

Yes. Use olive oil or vegan butter and choose vegetable broth and plant milk such as unsweetened, unflavored oat or almond. The recipe turns out just fine without dairy.

Can I add sausage or meat?

Absolutely-brown ½-1 pound of Italian sausage, breakfast sausage, or ground turkey and mix it into the stuffing before baking.

Can I use packaged cornbread stuffing cubes?

Most packaged cornbread stuffing mixes are not gluten free, and the texture can be quite dry or crumbly. Since gluten free cornbread is so simple to make, I recommend using homemade GF cornbread cubes for the best flavor and structure in this gluten free cornbread stuffing.

More Thanksgiving and Holiday Recipes

For another gluten-free dressing or stuffing recipe, try my traditional herbed bread stuffing recipe.

If You Make Gluten Free Cornbread Stuffing

Please let me know and leave a comment. They help other readers and I love hearing from you, and please leave a ⭐ if you can. Thanks for supporting my site!

Gluten-free cornbread dressing was originally published 12-12-2012 and is now updated.

📖 Recipe

The Best Smoked Salmon Dip Recipe

05/17/2020 by Sally Cameron 16 Comments

This smoked salmon dip is my go-to recipe for both casual snacking and entertaining. Smooth, creamy, and packed with flavor, it comes together in minutes using a food processor. A touch of horseradish adds zing, smoked paprika enhances the smoky richness, and fresh lemon juice brightens every bite. Perfect with crackers, crudités, this versatile spread is a total party pleaser and a must-make recipe!

Creamy pale oraange smoked salmon dip on a tray with cucumber slices and crackers.

If smoky flavors and smoked salmon are your favorites, this smoked salmon dip is for you! Ready in just 5 minutes, simply toss everything into a food processor, puree, and adjust the flavors to your liking-done! I created this recipe nearly 20 years ago, and it remains a timeless favorite for good reason. Give it a try!

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Why You'll Like This Recipe

Takes minutes with a food processor.
It's always a crowd pleaser.
Make it ahead.

If you love salmon, try this steamed salmon for a fast and easy entree.

Recipe Ingredients

I keep these ingredients in the refrigerator and make a batch of smoked salmon dip when needed. The recipe can easily be halved for a small batch or doubled for a crowd.

Ingredients for smoked salmon dip in glass prep bowls on a gray counter.

Smoked salmon: Buy plain wild smoked salmon (no extra seasoning or seeds) in flat little packages.
Cheeses: Cottage cheese and cream cheese, block type.
Horseradish: Buy the prepared style in a jar in the refrigerated section of the market.
Lemon: Fresh lemon juice give the salmon dip a lift of flavor and brightness.
Paprika: Buy smoked paprika to play along with the smoked flavor of the salmon. If you can't find it, use regular paprika.

Substitutions and Variations

Fresh dill adds a nice fresh flavor and fronds can be used for garnish (optional).
For more kick, add a little ground chipotle powder (which is smoky), hot sauce, or cayenne pepper.

For another easy addition to an appetizer spread, try this baked feta cheese.

Recipe Instructions

Making smoked salmon dip is so simple!

Smoked salmon, cottage and cream cheeses, spices, and horseradish in a food processor workbowl. — **Step 1: Add all ingredients to a food processor.**

Creamy orange smoked salmon dip in the bowl of a food processor. — **Step 2: Puree until smooth. Taste and add more spices, lemon, or horseradish if desired.**

Serving Suggestions

Use smoked salmon dip for everything from everyday snacking to casual entertaining and holiday gatherings. Watching the big game with the gang? Whip up a batch of this dip. Friends coming over? Invited over and asked to bring an appetizer? You get it. It works for almost every occasion.

Serve smoked salmon dip in a bowl along with cool cucumber slices, crackers, baguette slices, bell pepper strips, raw zucchini sticks, or endive leaves.

Make it ahead: Salmon dip will keep 3-4 days tightly covered in an airtight container and refrigerated.

For another terrific salmon recipe, try this easy sesame salmon recipe.

How to Upscale It

Smoked salmon dip piped onto a crostini.

If you want to go upscale for a party (maybe for holidays), use a piping bag with a star tip. Using a piping bag is also a great way to hold it in the refrigerator.

Find reusable piping bags here, or disposable piping bags here, and star tips for the piping bags here.

Pipe onto cucumber slices, into endive spears, in little baked phyllo cups or onto crostini. Use lemon zest, capers, red onion and fresh dill as garnish and beautiful flair.

Creamy salmon dip on an appetizer tray with crackers and cucumber chips.

Recipe FAQs

What are good accompaniments for smoked salmon dip?

For what to serve with smoked salmon dip try cucumber slices, strips of bell pepper, crackers, toasted crostini. Endive leaves make good dippers if the dip is soft enough.

What seasonings work well in smoked salmon dip?

Good seasonings for smoked salmon dip include smoked paprika to go along with the smoked salmon flavor, fresh lemon juice to brighten the flavor, prepared horseradish to give it some kick. For heat, add hot sauce or chipotle. Fresh chopped dill adds not only complementary flavor but a little color that is also nice for a garnish.

Can I make smoked salmon dip ahead of time?

If you're planning smoke salmon dip for a party, make it a day ahead and refrigerate in an airtight container.

More Terrific Appetizer Recipes

For another seafood-based appetizer (always a hit at catered parties) try these mini baked crab cakes.

⭐️Did you Make This Recipe?

If you make smoked salmon dip, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Originally published March 4, 2013

Raspberry Shrub (Sugar-Free Mocktail Recipe)

11/25/2025 by Sally Cameron Leave a Comment

This raspberry shrub is a tangy, refreshing mocktail made with raspberry vinegar, sparkling water, and a touch of natural sweetness. Sometimes called a "drinking vinegar," it's bright, fizzy, and completely alcohol-free-perfect for hot days, festive holidays, and giving guests a delicious non-alcoholic option.

Raspberry shrub vinegar drink with fresh raspberries and mint with ice in a tumbler.

I first discovered shrubs years ago when I began collecting flavored vinegars - some from artisan German makers like Vom Fass, others from more affordable finds online. That led me to experiment with raspberry vinegar, sparkling water, and natural sweeteners, creating a simple raspberry shrub recipe (also called a vinegar drink) that's ideal for today's mocktail trend. While it might sound crazy it is totally refreshing!

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Why You'll Love This Raspberry Shrub Mocktail

Light & refreshing - A tangy, cooling drink that's alcohol-free.
Sugar-free option - Naturally sweetened with stevia or monk fruit no heavy sugar syrups.
Festive & versatile - Perfect for holidays, parties, or Dry January.
Mocktail or cocktail - Enjoy with sparkling water or add a splash of spirits.

Start your day with a raspberry smoothie before you enjoy a raspberry shrub.

Ingredients You'll Need For a Shrub

Raspberry vinegar - The star of this mocktail. Look for high-quality raspberry vinegar with no additives. I like Organic Raspberry Vinegar (easy to find online) and Vom Fass Star Raspberry Vinegar for a more artisanal option.
Sparkling water - Use a mineral water like San Pellegrino or Gerolsteiner for extra bubbles and a crisp finish.
Sweetener - Raspberry-flavored liquid stevia gives natural sweetness without sugar. You can also experiment with honey or monk fruit simple syrup if you prefer.
Fresh mint - More than garnish - it adds a cool, refreshing lift that makes the drink shine.
Fresh raspberries (optional) - For garnish. They make the drink festive and beautiful, especially for parties or holidays).

Please see the recipe card for measurements.

Chef's Tip - A Quick History of Shrubs
Shrubs, also called drinking vinegars, have a long global history. In old English recipes, they were often mixed with spirits and citrus. In early America, vinegar was used instead of citrus to preserve berries and fruits before the days of refrigeration. These tangy drinks fell out of fashion for decades, but were revived by chefs and bartenders in the 2010s - often with sugar syrups. This raspberry shrub skips the heavy sugar and keeps the tradition light, refreshing, and simple.

How about raspberries in a salad? Try this grilled shrimp salad with raspberries and avocado.

Substitutions and Variations

Flavored vinegars - Swap raspberry vinegar for blueberry, blackberry, or even pomegranate vinegar for a different fruity twist.
Sweeteners - If you don't use stevia, try a monk fruit-based simple syrup, honey, or agave. Start with a small amount and adjust to taste.
Herbal notes - Fresh basil, rosemary, or thyme can add an aromatic layer that pairs beautifully with vinegar-based drinks.
Make it a cocktail - Try a splash of gin, vodka, or sparkling wine for an adult version.

A blue carton of bright red fresh raspberries on a wood counter.

How to Make a Raspberry Shrub

Most shrub recipes start with a pound of fruit and two cups of sugar, cooked into a heavy syrup. That's delicious, but far too sweet for my taste - it's basically jam in a glass. This raspberry shrub mocktail skips the sugar syrup and infusing step, keeping it light, quick, and much healthier.

Adding raspberry to a drink glass with ice to make a shrub vinegar drink.

Fill a tall glass with ice. Add 2 tablespoons raspberry vinegar.Drop in 3-4 flavored stevia drops (or simple syrup).

Adding sprakling water to a glass of ice and raspberry vinegar to make a shrub vinegar mocktail.

Top with sparkling water (I use San Pellegrino). Garnish with mint and fresh raspberries.

A finished raspberry shrub ready to enjoy topped with fresh mint and raspberries.

Serving Suggestions

This raspberry shrub mocktail is refreshing on its own, but you can serve it in different ways:

Summer cooler - Mix with crushed ice and fresh herbs for a light, fruity slush.
Mocktail spritzer - Classic: shrub + sparkling water over ice with mint.
Holiday party drink - Garnish with mint and raspberries for a festive red-and-green look.
Cocktail base - Add a splash of gin, vodka, or sparkling wine if you want an adult twist.

A raspberry shrub vinegar mocktail on a gray wood counter with fresh berries and mint.

Recipe FAQs

What is a shrub drink?

A shrub is a tangy, sweet-tart drink made from fruit, vinegar, and sweetener. It can be mixed with sparkling water for a mocktail or with spirits for a cocktail.

Can I make a shrub without sugar?

Yes. Many traditional shrubs use fruit syrups loaded with sugar, but this version uses flavored stevia instead for a lighter, sugar-free option.

What kind of vinegar is best for shrubs?

Fruit vinegars like raspberry, blueberry, or pomegranate are delicious. Apple cider vinegar is a classic choice for tang, while balsamic adds depth

Do shrubs have benefits?

Shrubs aren't a health drink per se, but vinegar can aid digestion and the low-sugar base makes it a healthier alternative to sodas or sweet cocktails.

More Recipes With Berries

Love berries? Here are more fresh, flavorful ways to enjoy them, from smoothies, to breakfast parfaits, and desserts.

Did You Make This Recipe?

If you make a raspberry shrub, please let me know how you enjoyed it. I appreciate hearing from you and your comments help other readers.

📖 Recipe

Raspberry Shrub Mocktail

Sally Cameron

Cool and refreshing without added sugar or alcohol, use good quality raspberry vinegar and chilled sparkling water. For the sweetness without sugar, use Sweet Drops in berry flavor, by Sweet Leaf.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2

Cook Time 0

Total Time 2

Course Beverage, Drinks

Cuisine American

Servings serving

Calories 10 kcal

Ingredients

▢ Ice to fill a glass
▢ 2 tablespoons raspberry vinegar
▢ 12 ounces sparkling water like San Pellegrino
▢ 3-4 drops flavored liquid stevia drops Sweet Leaf Sweet Drops
▢ 2 sprigs fresh mint optional garnish, but adds flavor
▢ 4-5 fresh raspberries optional garnish

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Instructions

Fill glass with ice, pour raspberry vinegar over the ice cubes.
Add a few drops of the berry flavored liquid stevia and fill the glass with the sparkling water. Stir, and top with the mint and raspberries.

Notes

Don't skip the mint. It's not just for looks. It adds wonderful flavor. And mint is so easy to grow in warm months. Get a pot going in your backyard, porch, balcony or kitchen window.

Nutrition

Calories: 10kcalCarbohydrates: 1gProtein: 1gFat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 73mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 2mgCalcium: 21mgIron: 1mg

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Nantucket Cranberry Pie

11/18/2025 by Sally Cameron Leave a Comment

Simple to make, gorgeous to serve, and impossible to resist, this Nantucket Cranberry Pie will steal your heart. Despite the name, there's no pastry crust-this easy cranberry pie bakes like a rustic cake with a jammy cranberry layer, a tender almond-kissed crumb, and toasted walnuts and pecans for crunch. It's one bowl, one pan, no mixer-simple winter baking that elicits smiles at your holiday table.

A slice of cranberry nantucket pie with stiff whipped cream on top, with a silver fork on a plate.

I came across this vintage cranberry pie idea while researching cranberry desserts and developed my own version. It's the winter cousin of my summer cherry cake-an easy, one-pan, and fruit-first style, dressed for Thanksgiving and Christmas. My taste testers asked for the recipe on the spot. Serve warm with powdered sugar or a scoop of vanilla-and save a slice for breakfast.

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Cranberry Nantucket Pie Highlights

One bowl, one pan - No mixer, no fuss; weeknight-easy, holiday-worthy.
GF/DF flexible - Works with AP flour or a 1:1 GF blend; dairy-free swaps are simple.
Fruit-first & nostalgic - Jammy cranberries with a tender buttery crumb.

What to top this beautiful cranberry pie with? How about a scoop of homemade vanilla bean ice cream?

Chef's Tip: Why It's Called a "Pie" - Despite the name, there's no pastry crust here. This cranberry Nantucket pie bakes like a rustic cranberry cake or torte. The word "pie" reflects old English usage, when many baked dishes (sweet or savory) carried the name (think shepherd's pie). Early New England cooks kept it, and the vintage charm suits this homey, fruit-forward holiday dessert (and a slice is even good for breakfast).

Ingredients You'll Need

Ingredients for a Nantucket cranberry pie in prep bowls on the counter.

Cranberries - Fresh cranberries give this cranberry cake its bright, jammy, seasonal flavor.
Nuts - A mix of pecans and walnuts adds warm, toasty flavor and a little crunch in every bite.
Sugar - Sweetens the tart cranberries and balances the fruit-forward flavor.
Extracts - Vanilla for warmth and just a hint of almond extract for a subtle bakery-style note.
Butter - Unsalted butter for rich flavor and a tender crumb. Plant-based butter works beautifully for a dairy-free version.
Orange - Fresh orange zest adds a fragrant, citrus lift that complements the cranberries.
Eggs - Bind the batter and create a soft, cake-like texture.
Flour - Use either a GF blend (I use King Arthur 1:1) or all purpose flour.
Almond flour - Just a few tablespoons for tenderness and a delicate nutty note. Optional but it's a great addition.
Baking powder - Helps the cake rise gently for a light, tender crumb.

Please see the recipe card for measurements and salt.

Substitutions and Variations

No oranges - Use a ¼ teaspoon culinary grade orange oil for the orange flavor.
Reduced sugar - Use part granular monk fruit/allulose blend (but it browns more).
No almond flour - Replace it with the same amount of regular or gluten-free flour.

If you love cranberries, try my version of whole berry cranberry sauce, with added pomegranate seeds for color and flavor.

Chef's Tip: Bake it in a Springform Pan - Traditionally a cranberry pie was baked in a deep-dish pie plate, but for best results use a 9-inch springform pan. It releases cleanly and gives you neat slices with those jewel-bright cranberries showing around the edge. The straight, taller sides support this shallow fruit-forward cake so it bakes with the right height and structure.

How to Make a Nantucket Cranberry Pie

Golden melted butter in a small stainless steel pan.

Melt the butter over low heat, the cool a few minutes.

Toasting walnuts and pecans in a black iron skillet.

Toast the nuts in a skillet or fry pan over medium-low heat, about 5 minutes. They are done when you smell them, don't burn them.

Chopped nuts on a black cutting boards with a chef's knife.

Chop the nuts and cool.

Cranberries, nuts, sugar, and orange zest mixed in a round pan.

Combine the cranberries, nuts, sugar, zest, and salt and add to the pan. Pat in a level layer.

Whisking eggs and sugar in a glass bowl with vanilla extract.

Whisk eggs and sugar until smooth. Add the vanilla and almond extract.

Mixing batter for a Nantucket cranberry pie in a glass bowl with silver whisk.

Whisk in the cooled butter until smooth, then add the flour, almond flour, baking powder, and salt. Whisk until it's a smooth thick batter.

Pouring a thick cake better over the top of fresh cranberries, sugar, and nuts for a cranberry cake.

7. Pour the batter over top of the cranberries and nuts.

A Nantucket cranberry cake ready to bake in a springform pan.

8. Smooth the batter out evenly. Berries may or may not show. Bake cranberry pie for 35-45 minutes, until the top is golden and a metal cake tester or thin skewer comes out clean when inserted in the center of the pie.

A golden baked cranberry nantucket pie on a cooling rack on the counter.

9. Cool the cake in the pan for 15 minutes, then run a think knife or metal spatula around the inside of the pan, release the spring, then cool the cake on a wire rack.

A nantucket cranberry pie on a plate, with a slice out, cranberries beside

Serving Nantucket Cranberry Pie

This fresh cranberry pie shines warm, when the cranberries are jammy and the crumb is tender. A dusting of powdered sugar is classic, but it's also wonderful with:

A scoop of my homemade vanilla ice cream.
Lightly sweetened whipped cream (or coconut cream for DF).
Crème fraîche for a tangy contrast.

And leftovers for breakfast are divine, as a friend informed me! For another easy, one pan cake, try this lemon olive oil cake, made with cornmeal.

Storing

This easy cranberry dessert keeps well for 1-2 days at room temperature. The juicy cranberries and nut crumb keep it wonderfully tender and jammy. Like many fruit-forward bakes, it softens as it sits.

Best within: 1-2 days.
Room temp storage: Lightly covered.
Refrigerate if keeping longer than 2 days and bring to room temperature before serving (but it's even good cold, trust me).
Heat briefly in a 300°F oven for ~10 minutes of desired to warm (avoid microwaving).

Freezing

Freezing isn't recommended - the fresh cranberries release moisture when thawed and the delicate crumb becomes too soft.

A slice of nantucket cranberry pie on a plate topped with whipped cream, whole cake behind.

Recipe FAQs

What is a Nantucket cranberry pie?

Despite the name, this isn't a traditional pie with a pastry crust. It bakes like a rustic cranberry cake/torte - jammy cranberries and toasted nuts on the bottom with a tender, buttery batter baked over the top.

Why is it called a "pie" if there's no crust?

Early New England recipes used the word "pie" more broadly for baked dishes, similar to shepherd's pie. This vintage cranberry dessert kept the name, even though it behaves more like a cake.

Can I make this Nantucket cranberry pie gluten-free?

Yes - use a 1:1 gluten-free flour blend and keep the almond flour. The almond flour adds tenderness and helps mimic traditional cake texture.

Can I use frozen cranberries?

Fresh cranberries work best. Frozen cranberries release extra moisture and can change the texture and bake time, so they're not recommended for this recipe.

More Holiday Dessert Recipes

Besides this wonderful holiday cranberry dessert, try a silky chocolate or pumpkin mousse, or a pumpkin tart, or even classic creme brulee. Special desserts make a holiday meal even more memorable.

Last Step! Did You Make This Recipe?

If you tried it, I'd love to hear how it went. Your comments (and ⭐️ star ratings) help other readers know what to expect, and help me keep creating high quality, free recipes for you.

📖 Recipe

Brussels Sprouts With Pancetta (Stovetop)

11/13/2025 by Sally Cameron Leave a Comment

Brussels sprouts with pancetta is always a hit holiday side dish - caramelized sprouts, crispy pancetta, sweet shallots, and fresh thyme all cooked in one skillet. A side dish that's simple, savory, and completely irresistible. The perfect mix of easy and delicious for your Thanksgiving feast or with a roast chicken or pork roast any time of year.

White bowl of tender Brussels sprout with crisp pancetta, herbs, and shallots.

I've made these sautéed Brussels sprouts with pancetta many a holiday season and in between. The method is simple: render the pancetta until crisp, then pan roast the sprouts in the flavorful fat until they brown and the centers turn tender. Add herbs and aromatics. The result? Brussels sprouts with a salty-sweet balance and amazing flavor you'll love.

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Brussels Sprouts with Pancetta Highlights

Big flavor - Salty pancetta + sweet shallot + thyme = irresistible.
Holiday-ready - Pairs perfectly with turkey, chicken, pork roast, or salmon.
Make-ahead friendly - Prep sprouts, dice pancetta, mince shallot 1-2 days ahead.

Ingredients You'll Need

Brussels sprouts, pancetta, broth, herbs, and oil to make Brussels Sprouts with Pancetta.

Brussels sprouts - Buy loose if possible so you can choose similar sizes; bagged works in a pinch. Skip stalks if the sizes are mixed (risks uneven cooking).
Pancetta - Diced pancetta is easiest; sliced works if don't mind chopping yourself. Renders flavorful fat and adds salty depth.
Shallot - Gentle, sweet flavor that melts into the glaze without overpowering the sprouts.
Garlic - Fresh cloves for warm, aromatic flavor.
Thyme - Fresh thyme brings earthy balance; dried works in a pinch.
Olive oil - Extra-virgin olive oil to supplement pancetta drippings.
Broth - Low-sodium chicken, turkey, or vegetable broth to steam-finish and lightly glaze the sprouts.

Please see the recipe card for measurements, salt, and pepper.

Chef's Tip - Choosing Brussels Sprouts:
Buy loose sprouts when you can so you can select for size and freshness. Skip the stalks. They are fun, but the sprouts often vary hugely in size, so cook unevenly. If they look pretty even in size, they are nice and fresh but again, it's hard to know how much you are really buying in poundage. Choose firm, tightly closed sprouts of similar size for consistent results; avoid yellowing leaves or soft spots. When prepping, some require very little peeling, some a bit more.

Substitutions and Variations

Pancetta swaps - Try smoked bacon for a heartier flavor, or chopped prosciutto for a delicate, crisp finish.
Nuts: Toasted hazelnuts, slivered almonds, walnuts, pr pine nuts add a nice crunch.
Herbs: Swap thyme for rosemary, sage, or a sprinkle of Italian parsley before serving.
Add a sweet note: A drizzle of aged balsamic or pomegranate molasses gives a lovely contrast.
Umami flavor - Finish with grated Parmesan for depth.

How to Make Brussels Sprouts with Pancetta

You'll need a wide skillet or fry pan (12"-13") to make these sauteed Brussels.

Trimming and cutting Brussels sprouts prepping for cooking.

Trim root end of the Brussels sprouts, remove any bad outer leaves, the slice in half through the root end.

Brown the diced pancetta in a wide shallow pan until crisp and most fat has rendered out.

Add pancetta to a hot pan on the stovetop over medium heat and brown until crisp and most of the fat has rendered.

With slotted spoon, remove the pancetta to a plate or tray line with paper towels to drain excess fat.

Remove pancetta to layers of paper towels on a plate or tray, leaving some fat and the browned bits in the pan.

Halved Brussels sprouts browning in a white pan on sthe stovetop.

Add a tablespoon of oil to the pan, place half the sprouts cut side down. Brown, adding a little more oil if needed and the pan is dry. Remove to a bowl and repeat, browning the rest of the sprouts.

Browned and glossy Brussels sprouts in a wide white skillet.

Add all of the caramelized sprouts back to the pan.

Browned sprouts with pink shallots and galic cooking in a pan.r

Add shallots and cook 2 minutes, medium to medium-low heat, stirring, then add garlic for another 30 seconds.

A wide shallow pan with a glass lid, with green vegetables inside on stovetop.

Add broth and cover with a lid. Cook Brussels sprouts until tender when pierced with the top of a paring knife, 3-5 minutes depending on size.

Cooked Brussels sprouts with pancetta and herbs in a pan.

Remove lid, add thyme and pancetta, stir through until hot.

Rund bowl of golden green Brussels sprouts with pancetta, herbs, and shallots ready for serving.

Serving Brussels Sprouts with Pancetta

Serve these savory, golden-edged Brussels sprouts straight from the skillet while they're hot and caramelized. They shine alongside roasted chicken or turkey, seared steak, or salmon, but are equally at home on a holiday table with mashed potatoes and gravy.

For a finishing touch, try one of these accents to elevate flavor and texture:

A squeeze of fresh lemon to brighten.
A drizzle of balsamic glaze for sweet tang.
Freshly grated Parmesan or pecorino.
Toasted hazelnuts or almonds for crunch.
A sprinkle of extra fresh herbs (thyme, parsley, or chives).

Storage & Reheating

Store leftover Brussels sprouts in an airtight container in the refrigerator for 3-4 days. To reheat, warm them in a skillet over medium heat with a splash of broth or a drizzle of olive oil to refresh them and bring back that tender-crisp texture.

They can also be reheated in the air fryer at 350°F for 3-4 minutes to revive the edges and keep them from getting soggy.

Freezing isn't recommended - the sprouts tend to turn mushy once thawed, and you lose the lovely texture you worked to build in the pan.

Recipe FAQs

Do I need to blanch Brussels sprouts before cooking?

No. For skillet or roasted versions, there's no need to blanch. Cooking them directly in the pan (with a splash of broth to steam briefly) gives better flavor and texture.

Can I use bacon instead of pancetta?

Yes-use smoked bacon instead, it's a perfect swap if you can't get pancetta.

Why are my Brussels sprouts bitter?

Bitterness usually comes from overcooking. Stop when they're just tender when pierced and bright green, with golden edges. A touch of salt or acid (like balsamic or lemon) balances any natural bitterness.

Can I make Brussels sprouts with pancetta ahead of time?

They're best cooked fresh, but you can prep up to 1-2 days ahead: trim and halve the Brussels sprouts, slice the shallots, chop thyme, and render the pancetta (refrigerate each separately). If you need to cook ahead, par-cook the Brussels sprouts until just tender with light color, cool, and refrigerate. Before serving, finish in a hot skillet with a splash of broth and a little olive oil if needed.

More Vegetable Side Dishes for the Holidays

Looking for fresh, flavorful sides to round out your Thanksgiving or Christmas menu? Try one of these easy vegetable dishes - simple for the cook, special on the table. And don't save them just for the holidays!

If You Make This Recipe

Please let me know by commenting if you made Brussels Sprouts with pancetta. I love hearing from you and comments help other readers. And please, give it a star rating. Thanks!

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Fast and Fresh Strawberry Coulis

05/14/2023 by Sally Cameron 2 Comments

Fast and fresh strawberry coulis. Grab a container of ripe red strawberries and let's make some delicious strawberry sauce to top cheesecake or ice cream, pancakes to waffles, and more. A simple recipe that takes little time. In winter use frozen berries, in spring and summer, use fresh. Freezes too!

Fresh strawberry coulis, ready for a stack of waffles and breakfast.

The French word coulis basically means puree; a fancy name for a simple strawberry sauce usable in many ways. You see it on restaurant dessert menus, but you can make it at home in a snap.

It's fast and fresh because this recipe (version 1) is not cooked (a coulis does not have to be cooked). If you prefer a quickly cooked strawberry sauce (version 2), those instructions are included as well.

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Strawberry Coulis Snapshot

Use fresh strawberries or frozen strawberries.
Use to garnish dishes from breakfast to your favorite dessert.
Make it with sugar or no-sugar with monk fruit blend.
Make it fresh and uncooked, or cooked.
A simple recipe, 3 ingredient sauce.

For another easy uncooked sauce, try this creamy citrus mango coulis.

Recipe Ingredients

Three simple ingredients for making a strawberry coulis with lemon.

Strawberries - Use fresh red, ripe strawberries when they are in season. When it's not strawberry season, use frozen strawberries, thawed.
Sweetener - Use monk fruit blend to reduce sugar or use granulated sugar if you prefer (superfine or caster sugar is nice). Try a squirt of this monk fruit simple syrup.
Lemon juice - Just a little fresh squeezed lemon (the acidity) juice lifts the flavor of strawberry sauce.
Starch - Use cornstarch or arrowroot starch if you want to thicken the cooked version of the sauce.

Substitutions and Variations

There are two options to making a homemade strawberry coulis: fresh, uncooked sauce or a cooked sauce. I made both to show you what they look like side by side.

The top one is the cooked sauce, the bottom is the fresh, uncooked sauce. The fresh sauce is a little brighter in color and taste. Even with thickening the cooked sauce, the viscosities were pretty close. Both have a pourable, perfect consistency.

Two bowls of beautiful red strawberry coulis, side by side, raw and cooked.

For a slightly thicker sauce, cook the chopped berries with a slurry made of water and either arrowroot or cornstarch.
For a more intense strawberry flavor, skip the cooking and make the uncooked sauce. It's a bit more vibrant and faster to make with no cooking or cooling required.
For a smooth sauce, push the cooked strawberries through a fine-mesh sieve. If you don't mind the fine seeds, skip this step.

For an adult dessert sauce variation, add a little berry liqueur such as Chambord, Cassis, or Framboise. Read more about berry liqueurs in this article.

How to Make Coulis Two Ways

Here's how to make a homemade strawberry sauce. Some recipes add maple syrup, vanilla extract, or orange juice, but it changes the pure fresh strawberry flavor. I prefer to let the flavor of the strawberries shine.

Although just about every recipe out there is a cooked strawberry sauce or strawberry coulis, you do not have to cook it. Here are directions for both styles.

Fresh strawberries in a colander being washed.

A glass bowl filled with chopped red strawberries.

Prep work 1: For either version, wash your strawberries (and buy organic), as strawberries are on always on the annual Dirty Dozen list for high pesticides in foods.

Prep work 2: Chop the strawberries and move ahead with either the fresh or cooked strawberry coulis instructions.

How to Make Strawberry Coulis (uncooked)

A fresh strawberry coulis takes no time to make. Strain if desired to remove seeds. If the berries are having a hard time blending, add 1 tablespoon of water, but not much more as to not dilute the sauce.

Chopped strawberries in a blend for pureeing into sauce.

Straining strawberry puree through a fine sieve to remove seeds with a ladle.

Step 1: Add strawberries, lemon juice and sweetener to a high-speed blender and puree.

Step 2: For a smooth, seedless homemade strawberry coulis, push the sauce through a fine mesh sieve with a ladle or large spoon. It's ready to serve.

Pureed red strawberry coulis sauce in a glass bowl.

Even though strawberries are a low-pectin fruit, they have enough to provide body to an un-cooked sauce. Although both are delicious, I usually make the quick, uncooked strawberry coulis for it's speed and slightly fresher flavor.

Chef's trick: To remove seeds from a puree, place a fine sieve inside a medium bowl, pour the puree into the sieve and push the puree through the sieve with a ladle or large spoon. A ladle works best and makes fast work of removing seeds.

How to Make Strawberry Coulis (cooked)

Chopped strawberries with added sugar for cooking to make sauce.

Strawberries cooked until syrupy in a stainless steel pan.

Step 1: Add chopped strawberries to a medium saucepan, add the tablespoon of lemon juice and sweetener.

Step 2: Cook strawberries over medium to medium-low heat until thickened, broken down, and syrupy. The cooking time is 8-10 minutes. Put a lid on the pan after it gets going to retain the natural juices. If you want to thicken, do it near the end with a little arrowroot slurry. See recipe card for full directions.

To finish, pour cooked strawberries into a blender and puree. For a smooth strawberry coulis, pour the strawberry puree through a fine sieve, pressing the puree with a ladle or the back of a spoon to grind out the seeds.

Chef's Tip: Why arrowroot versus a cornstarch slurry? Arrowroot leaves a sauce, especially a fruit sauce, glossy with no aftertaste (it's flavorless). Cornstarch can leave it cloudy with a bit of an aftertaste. Arrowroot is also grain-free. Use it for sauces, soups, stews, and puddings. Read more about cooking with arrowroot here.

Serving Suggestions

Golden gluten-free waffles with melted butter and strawberry sauce poured over the top.

Serve it cold or room temperature. Strawberry coulis is the perfect sauce for:

Desserts: cheesecake, frozen yogurt, ice cream sundaes, over a slice of angel food or pound cake, with this decadent chocolate tart or this lemon olive oil cake. Stir into a parfait glass of lightly sweetened whipped cream and make a dessert called a "fool". Serve beautiful red strawberry coulis with panna cotta.
Breakfasts: pancakes, waffles, French toast, fresh plain yogurt or a Greek yogurt bowl, even oatmeal or easy overnight oats with chia seeds.
Appetizers: try it over a baked brie with crackers or baguette.
If your kids like strawberry milk, stir in a couple of tablespoons.

Use within 5 days when refrigerated or freeze. To freeze, try a silicone ice cube tray like this. They're great for freezing broth too.

Use strawberry coulis to top vanilla panna cotta, and skip the sauce step in that recipe.

Bright red strawberry coulis (strawberry sauce), in a jar with a gold spoon.

Recipe FAQs

What is a coulis?

Coulis basically means puree in French. It's a culinary term referring to a pureed and strained sauce of fruit or vegetables. A couli is usually smooth, different than a strawberry compote, more of a chunky, jammy condiment. Coulis can be either uncooked or cooked.

Why is lemon juice added to a coulis?

The acidity in lemon juice lifts the flavor of strawberry coulis and other berry sauces. And use fresh lemon juice, it makes a difference. Just a little does the trick. Too much takes away from the fresh sweetness of the sauce.

Does fruit coulis need to be cooked?

No, fruit coulis does not need to be cooked. It is meant to be a fresh, brightly flavored sauce, more so than a cooked strawberry sauce. Both are delicious, just a little different.

How do you thicken fruit coulis?

To thicken a fruit coulis you will need to briefly cook it so that a thickener such as cornstarch, arrowroot starch, or kudzu will do their jobs and thicken. Start by making a "slurry" (starch mixed with a little cold water) until very smooth. Then, add to a small pan of hot coulis and cook for a minute or two until thickened. Slurries are generally added at the end of a cooking process. The coulis will thicken further upon cooling. For more information, enjoy this article about working with arrowroot.

More Strawberry Recipes

Take advantage of spring and summer fresh berries with the berry-inspired recipes, even a savory salmon recipe with raspberry sauce. For more sauce recipe ideas see this page for inspiration.

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If you make this strawberry coulis, please leave me a comment. I appreciate your feedback and enjoy hearing from you. They really help other readers too. If you loved it, please give it a 5-star rating!

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Simple Homemade Strawberry Coulis Recipe

Sally Cameron

With frozen berries in the freezer, you can always make this quick sauce for dessert for cheesecake, ice cream, frozen yogurt, or cake. It works equally as well for breakfast with pancakes and waffles, French toast, even swirled into plain Greek-style yogurt and oatmeal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Breakfast, Dessert

Cuisine French

Servings to 6 servings

Calories 41 kcal

Equipment

▢
Fine sieve
▢
3 quart sauce pan (a saucier works great) if making the cooked sauce

Ingredients

▢ 16 ounces fresh strawberries
▢ 1 tablespoon fresh lemon juice
▢ 1 tablespoon monk fruit or sugar

Options

▢ 1 teaspoon arrowroot or cornstarch to thicken the cooked sauce
▢ 1-2 tablespoons berry liqueur such as Chambord or Cassis for an adult dessert sauce

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Instructions

Wash fresh strawberries, slice off the top, then chop into small pieces.

Uncooked Strawberry Coulis

Place chopped strawberries in a high-speed blender and puree with the lemon juice and sweetener until it's smooth. Set a fine sieve over a bowl, pour in pureed berries, and push the berries through to remove seeds. A ladle works best, or a large spoon. Taste and adjust the sweetness level if needed with a little more sweetener.

Cooked Strawberry Coulis

Place the chopped berries in a medium saucepan with the lemon juice and sweetener. A pan called a saucier works great as it has sloped sides. Bring the berries to a simmer over medium heat, turn the heat down, put a lid on the pan, and cook 8-10 minutes until the berries are broken down and juicy. If you want to thicken the sauce, do it at this time.
To thicken the cooked sauce, add the starch to 2 teaspoons of cold water and mix until smooth. Stir this into the simmering berries. Cook another 1-2 minutes for the starch to do it's work. Puree the berries and strain for a smoother sauce if desired. Serve warm or cold.
Strawberry coulis keeps 4 days in the refrigerator and freezes well.

Notes

Yields: The fresh sauce recipe yields 1 ½ cups of strawberry coulis. The cooked version yields 1 cup. Another difference in volume will be if you strain or not. The color of the final sauce may also vary a little depending on how ripe and red your strawberries are.

For an adult dessert sauce, add a tablespoon or two of a berry liqueur, such as Framboise, Chambord, or Cassis.

Nutrition

Calories: 41kcalCarbohydrates: 13gProtein: 1gFat: 0.4gSaturated Fat: 0.02gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 1mgPotassium: 177mgFiber: 2gSugar: 6gVitamin A: 14IUVitamin C: 68mgCalcium: 19mgIron: 0.5mg

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Easy Spiked Hot Chocolate

12/30/2022 by Sally Cameron 4 Comments

This easy spiked hot chocolate recipe is an easy to make sweet indulgence. The spirits take it up a level for an adult hot chocolate that will warm you to your toes on a chilly night, yet it's easily made a non-alcoholic hot chocolate for kids or times you don't want any alcohol. It doubles as dessert and a cozy winter drink in winter months, with a variety of spirit options.

Hot chocolate in a glass mug with whipped cream.

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Spiked Hot Chocolate Recipe Highlights

It's warming, rich, and chocolaty
It's the perfect drink for snuggling around a warm fire to take the chill off.
It's made with two terrific liqueurs; Bailey's and Amaretto, but you can make it alcohol-free or vary the spirits.
Make it without the booze if preferred (or for kids).
Options for spirits and fun garnishes below.

Ingredients You'l Need

Whole milk: Whole milk provides a smoother, richer drink and creamy hot chocolate versus low fat, plus you'll add whipped cream on top for more richness that melts in.
Cocoa powder: Buy unsweetened cocoa and sweeten to your preferred level. Two options are the "dutched" cocoa powder treated with alkali, or natural cocoa powder which is unprocessed. Learn more abut cocoa powder below.
Heavy whipping cream: For an optional whipped cream topping, or use coconut milk for non-dairy. Buy a small container and whip it yourself (or use the canned stuff).
Spirits: A combination of Amaretto liqueur (almond flavor) and Bailey's Irish Cream (the original is a blend of Irish whiskey, cream, chocolate and vanilla) work well. See options below for other spirits that go well with chocolate or use your favorite liquor.
Vanilla extract: Buy real vanilla extract, not artificial vanilla. Vanilla paste works too.

See recipe card for quantities. Easy spiked hot chocolate has simple ingredients with lots of options to customize, much better than a packaged hot cocoa mix.

Toppings: So Many Options

Choose your favorite topping. Grated nutmeg, crushed peppermints, shaved chocolate or white chocolate, and sprinkle of cinnamon (or a whole cinnamon stick) or a drizzle of chocolate sauce. Some people love mini marshmallows, mini chocolate chips, or candy canes. Choose your favorites.

Substitutions and Variations

For a vegan or non-dairy hot chocolate, use almond milk or oat milk for the base and top with coconut whipped cream. Use diluted, canned whole coconut milk for a truly rich indulgence.
Substitute homemade almond milk for the best flavor, and use the rest for a morning smoothie.
Go alcohol-free for kids version, make hot chocolate with whole milk, cocoa, cinnamon, and a little vanilla along with a little sweetener, skipping the liqueurs.
For no sugar, use monk fruit or a monk-fruit based syrup.

Liqueur and Spirit Options

If Bailey's Irish Cream or Amaretto are not your thing, there are lots of options for liqueurs and spirits in easy spiked hot chocolate. Try dark rum, peppermint schnapps, bourbon, creme de menthe (minty), whiskey, Kahlua, Frangelico (hazelnut flavored), or Nocello (walnut), Chambord (black raspberry), chocolate liqueur, coffee liqueur, or vanilla vodka.

Chef's tip on using liqueurs: Go slow adding liqueurs and spirits as they are strong. Start with a little, less than you think, then add to get to the right level for yourself. It doesn't take much.

How to Make Spiked Hot Chocolate

In a small saucepan, heat milk over medium heat bring it to just under a boil. Whisk in the cocoa powder, sweetener, and cinnamon until smooth. Add the spirits to each glass, pour in the hot chocolate, then top with whipped cream and add any desired garnishes. Simple!

Cocoa Powder Tips

You'll find two main types of cocoa powder: dutched and natural. Dutched cocoa powder (and extra-dutched like black cocoa) mixes easier with liquid and is darker colored. Natural is lighter colored but higher in nutrition from higher flavanols. Both provide rich chocolate flavor.

There are many good brands. I've used Hershey's cocoa (available everywhere), Valhrona cocoa powder, King Arthur Triple Blend, and Ghirardelli cocoa powder.

Store cocoa powder in an airtight container in a cool pantry and it lasts for about 3 years.

Mixing hot chocolate in a pot with whisk.

Hot Chocolate Bar For a Party

For holiday parties and a batch to serve a crowd, do this. Make plain hot chocolate in a larger pot on the stovetop, then keep it hot in a slow cooker. Make it with no liquor and allow guests to add or not.

Set up a fun bar with the spirits and garnishes (see below) and allow guests to add what they want. If you don't want to buy big bottles of booze, buy small or airline size.

Sweetener Options

To sweeten your hot chocolate try the following:

Agave syrup
Rice bran syrup
Monk fruit blend - either granular or powdered
Unrefined sugar
Organic coconut sugar - adds a caramel flavor
Chocolate liquid stevia drops
Keto sugar-free simple syrup

Hot chocolate with whipped cream topping in front of a fireplace.

Serving Options and Garnishes

Here are garnish ideas for serving for spiked hot chocolate:

Whipped cream
A sprinkle of cinnamon, nutmeg, or warm spices
Cinnamon sticks
Mini marshmallows
Candy canes, sticks or crushed peppermint
Chocolate shavings (use a zester)
Chocolate sprinkles or mini chocolate chips

Whipped Cream Notes

Hot chocolate just would not be the same without whipped cream topping. Use a hand mixer or an immersion blender to whip your own. Add a little vanilla and sweetener first. For the easy way, get a can of real whipped cream. Read the label for icky ingredients (like partially hydrogenated oils).

I use a neat tool called an Isi Thermo Whipper. It's a cool kitchen tool and bit of an indulgence, but you can do a lot more with it than just whip cream or coconut milk (for vegan or dairy-free).

Recipe FAQs

What is the best milk for hot chocolate?

Whole cow's milk for the rich creamy taste, but you can use oat milk, homemade almond milk, or a combo if you don't do dairy. Even low fat milk works. Don't make it with water, its too thin and you lose the creaminess. Macadamia milk is another good option. Read ingredients for any additives.

Is hot chocolate healthy to drink

It is without the alcohol, for sure. Chocolate is a good source of flavanols, a category of phytonutrients, with health benefits. Natural cocoa powder offers more benefits than Dutched or processed cocoa powder. Other factors are type of sweetener and type of milk, but yes, it can be healthy. Here's a good article.

Does hot chocolate help you sleep or relax?

Once again, it's the flavanols but also other beneficial chemicals. Many consider hot chocolate as a sleep-promoting beverage as cocoa can help to lower blood pressure (here's an interesting study).

More Chocolatey Recipes

Love chocolate? If you do, try some of these chocolatey recipes.

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If you make Spiked Hot Chocolate, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

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Creamy Parmesan Polenta — Easy & Cheesy

11/11/2025 by Sally Cameron Leave a Comment

Cozy, creamy, and ready in about 30 minutes, parmesan polenta is Italian comfort in its purest form. No cream needed-the creaminess comes from slow simmering and just the right amount of liquid. Off the heat, a little sweet butter and a shower of Parmigiano-Reggiano cheese turn it glossy, savory, and ready for whatever you want on top. It's your easiest cheesy crowd-pleaser.

White bowl of golden creamy polenta with chopped chives and olive oil drizzle.

What's not to love about the Italian cousin of Southern grits? If it's a good vehicle for Parmesan, I'm in-and this Parmesan polenta is the version I've dialed in over the years that my family loves. I serve it under my red-wine-braised short ribs, but it's just as welcome at breakfast with a poached egg or alongside simply browned chicken sausage. Best part? It's so simple to make this creamy polenta recipe.

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Parmesan Polenta at a Glance

Creamy Italian comfort - Easy to make on the stovetop with a heavy pot.
Simple ingredients - Just polenta, liquid, cheese, and butter.
Versatile base: For braised short ribs, poached eggs, browned sausage, roasted veggies.
Make-ahead friendly - This cheesy polenta reheats well with extra broth.

With polenta in the pantry, make this lemon polenta cake (aka lemon olive oil cake) for dessert.

Chef's Tip - Grits vs. Polenta
Grits and polenta are culinary cousins, both made from ground corn, but they start with different varieties. Polenta is made from flint corn, which has a firm texture and a deeper, slightly nutty flavor. Grits are usually made from dent corn, which is softer and produces a creamier, milder porridge. Polenta = coarser and more rustic than grits.

Ingredients for Polenta

Ingredients for parmesan polenta in prep bowls on counter.

Cornmeal - Choose coarse-ground cornmeal labeled polenta for a rustic, textured bite. Medium grind cornmeal gives a smoother, creamier result. Not all cornmeal cooks the same. I use Bob's Red Mill polenta (coarse grind) with delicious results.
Simmering liquid - A combination of water and milk, or broth, provides balanced flavor and gentle richness. See chef's tip below.
Parmesan cheese - Use real Parmigiano-Reggiano for its nutty, savory depth and smooth melt.
Butter - Unsalted sweet butter adds gloss and subtle richness to finish the dish.

Please see the recipe card for measurements, salt, and pepper.

Chef's Tip - Choosing Your Cooking Liquid
For the best flavor and texture, use a mix of liquids. I generally use half water and half milk for a clean, creamy result that lets the corn shine. For a deeper, savory note, try a blend of 2 cups water, 1 cup milk, and 1 cup chicken broth, for a beautiful balance that adds just enough richness without weighing it down.

Substitutions and Variations

Fall flavor - Stir in canned pumpkin at the end for a cozy, savory pumpkin polenta.
Cheese options - Parmigiano-Reggiano is classic; Grana Padano is milder and Pecorino adds a sharper, saltier edge. Fresh goat cheese is another option!
Herb finish - Fold in thyme, chives, or parsley off heat.
Dairy-free - Finish with good olive oil; nutritional yeast adds a savory note.
Set & slice - Make a firmer batch, chill in a pan, then slice and pan-sear in olive oil until golden.

Chef's Tip - Choosing the Right Pan for Polenta
A 3½-quart Dutch oven or 3-4 quart saucier (often sold as a sautéuse), is ideal for a standard batch of polenta-deep enough to prevent splatter yet compact enough for even heat and easy stirring. A 5½-quart pot works too, especially for larger batches; its wider base gives more surface area for steady evaporation, just keep the heat low and stir often to avoid scorching.

How to Make Creamy Polenta With Parmesan

Milk in a white pot coming to a simmer for polenta.

Add water and milk (or broth) to a 3 ½ quart pot and bring to a simmer over medium heat.

Yellow cornmeal pouring into a pot of milk and water making polenta with a whisk.

Rain in the cornmeal whisking as you pour until fully incorporated.

A bubbling pot of milk, water, and cornmeal with wooden spoon.

Allow the polenta to simmer and bubble until al dente to the bite and creamy. Keep stirring so the bottom doesn't stick. Watch the heat level.

A golden swirl of yellow cornmeal polenta almost finished.

Cook polenta, stirring, until rich and creamy texture is achieved, 25-30 minutes (or a bit longer), go by texture not time.

Adding butter to a pot of cooking polenta.

When polenta is about ready, stir in the butter.

Grated parmesan cheese pouring into a pot of polenta to finish the dish.

Then stir in the grated Parmesan cheese. It's ready to serve.

A finished pot of golden parmesan polenta swirled with a wooden spoon.

How to Enjoy Parmesan Polenta

With Braised Meats: Spoon this cheesy polenta under my braised short ribs or Italian pot roast a cozy, elegant dinner. The polenta soaks up the sauce beautifully.
For Breakfast or Brunch: Reheat leftovers and top with a poached or fried egg and wilted greens for a hearty start to the day.
With Roasted Vegetables: Serve it as a creamy base for roasted mushrooms, caramelized red onions, or fall vegetables like squash and Brussels sprouts.
Under Grilled or Seared Protein: Pair with grilled shrimp, stovetop salmon, or simply browned chicken sausage.
As Appetizer Cakes Chill leftovers flat in a sheet pan, slice, and pan-fry or grill for crisp-edged polenta cakes-great topped with marinara or tapenade.

Storage & Reheating

Refrigerate: Store leftover polenta covered in the refrigerator for up to 4 days. It will firm up as it chills, that's normal.

Reheat: Add the cold polenta to a pan and break it up with a wooden spoon. Over low heat, add a tablespoon or two of water, milk, or broth, at a time, stirring, until it has regained it's creamy consistency, then heat through until hot.

Freezing: Polenta made with milk doesn't freeze well. Dairy tends to leave a crumbly, drier texture once thawed. If you'd like to freeze it, make the recipe using water and broth, then portion and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating with a bit of liquid to restore creaminess.

Recipe FAQs

Why isn't my polenta creamy?

Usually it's from too little liquid or cooking it too quickly. Keep the heat low and stir often so the cornmeal fully hydrates. If it feels too thick, just whisk in a bit more hot water, broth, or milk until silky.

Can I make creamy polenta without milk?

Absolutely. Use a mix of water and broth instead. It will still be creamy from the slow cooking and butter, though slightly less rich.

Can I use regular cornmeal to make polenta?

Yes, but results vary by grind. Look for medium or coarse-ground cornmeal labeled "polenta" for the best creamy-yet-textured consistency. Fine cornmeal tends to cook up too soft and mushy.

Can I make this dairy-free?

Yes, but the flavor and texture will be different. Use olive oil instead of butter or a plant-butter, and a good-quality vegan Parmesan if you prefer a dairy-free version. It won't melt quite the same way, but still gives a nice savory note. Vegetable broth works beautifully as the liquid base for vegans.

Complementary Recipes to Serve with Polenta

Creamy Parmesan Polenta pairs perfectly with rich, savory mains - the kind that beg for something soft and buttery underneath. Try it with slow-cooked meats or a simple roast for a comforting, restaurant-quality meal at home.

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A bowl of rich yellow polenta with chives and a serving spoon.

Parmesan Polenta

Sally Cameron

Classic Italian comfort food - simple, silky, and endlessly versatile. Finished with a knob of butter and Parmigiano-Reggiano for rich, savory flavor. Ready in about 30 minutes, it's perfect under braised short ribs, roasted vegetables, or a poached eggs.

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Prep Time 0

Cook Time 30

Total Time 30

Course Side Dish

Cuisine Italian

Servings to 5

Calories 297 kcal

Equipment

▢
1 3-3 ½ quart saucier or sauteuse this Le Creuset pan is terrific for making polenta and other dishes but use what you have that is similar.

Ingredients

▢ 2 cups filtered water
▢ 2 cups low fat milk or whole milk
▢ 1 cup polenta grind cornmeal coarse grind, or medium grind for a softer polenta
▢ 2 tablespoons unsalted butter
▢ ½ cup finely grated parmesan cheese Parmigiano-Reggiano

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Instructions

Bring liquids and salt to a simmer. Slowly rain in the cornmeal while whisking. Reduce heat to low and cook gently (no lid needed), stirring often, until thick and creamy (25-40 min, depending on grind).
Off heat, stir in butter and Parmesan. Taste and adjust salt and add pepper if desired. For serving add a splash of hot water or broth at the end to loosen slightly and increase creaminess if it has been sitting and stiffens.

Notes

Refrigerate: Store leftover polenta covered in the refrigerator for up to 4 days. It will firm up as it chills, that's normal.

Freezing: Polenta made with milk does not freeze well as the dairy makes it dry and crumbly. If you want to make ahead and freeze, do an all water batch or water and broth, which will freeze better.

Nutrition

Calories: 297kcalCarbohydrates: 38gProtein: 12gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 253mgPotassium: 255mgFiber: 1gSugar: 6gVitamin A: 589IUCalcium: 303mgIron: 1mg

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Turkey Rub (Easy Homemade Turkey Seasoning)

11/06/2025 by Sally Cameron Leave a Comment

This easy turkey rub recipe is my go-to for adding big flavor without fuss - perfect as a Thanksgiving turkey dry rub, for a smoked turkey breast, or even a simple roasted chicken. This homemade turkey seasoning blend is earthy, herby, and just a little sweet, with rubbed sage, thyme, garlic, and brown sugar to balance it out. Whether you're roasting, smoking, or grilling, this turkey rub seasoning recipe delivers savory flavor every time.

A jar of colorful turkey seasoning blend with a wooden spoon, spices jars in the back.

I originally developed this turkey rub seasoning recipe for my Thanksgiving turkey, and now use it for my smoked turkey breast. It's a flavorful change from my BBQ-style rub and works beautifully as a turkey smoking rub or a classic turkey dry rub for roasted poultry. Making your own turkey seasoning blends means no fillers, preservatives, or mystery ingredients - just pure flavor you can trust.

Why You'll Love This Turkey Dry Rub

Simple to make - This turkey rub recipe comes together with just a handful of pantry spices.
Clean ingredients - No fillers, preservatives, or mystery additives - just a homemade turkey seasoning blend.
Salt-free flexibility - You control the salt based on your preferences or needs.
Versatile - Works beautifully on Thanksgiving turkey, smoked turkey breast, chicken, Cornish hens, and more.
Big flavor - Balanced with classic poultry herbs, a hint of sweetness, and savory depth.

Ingredients You'll Need

Ingredients to make a turkey seasoning rub in small prep bowls.

Brown sugar - Adds a touch of sweetness to balance the savory herbs and helps create a golden crust, especially when using this blend as a turkey dry rub for roasting, grilling, or smoking.
Sage - Brings classic holiday flavor and is essential in any homemade turkey seasoning. Ground sage is the most common in stores, but rubbed sage works too - it's lighter and less concentrated, so you may need a bit more.
Garlic - Granulated garlic or garlic powder gives earthy depth and aroma, making this turkey rub recipe richly savory.
Thyme - Dried thyme layers in herbaceous, woodsy flavor for a smoked turkey rub or roasted turkey.
Paprika - Use regular or smoked paprika for subtle warmth and rich color - smoked paprika is perfect if you're making this as a turkey smoking rub.
Onion powder - Adds a mild, savory-sweet note to round out this turkey rub seasoning recipe.

Please see the recipe card for measurements, salt, and black pepper.

Substitutions and Variations

Here are a few ways to adapt this turkey seasoning to fit your preferences or dietary needs:

Sea salt - Optional in the turkey rub itself. Add salt separately before seasoning for more control, or omit entirely for a salt-free blend.
Fennel - Add ground fennel for a light licorice note, or try fennel pollen if you want a more aromatic, concentrated flavor. Start with less - it's potent!
Paprika - Swap regular paprika for smoked paprika for deeper flavor, especially if you're making this as a smoked turkey rub or turkey smoking rub.
Sugar-free option - Omit the brown sugar or use a golden monk fruit blend for a lower-carb variation (just note the browning will be lighter).
Herb swaps - You can adapt this turkey rub seasoning recipe with other herbs like rosemary, marjoram, oregano, parsley, or even ground bay leaf for a deeper aromatic profile.

Chef's Tip: Salt in Your Turkey Rub
I don't add salt to my turkey rub seasoning - I prefer to season poultry separately for better control. If you'd like to mix salt in, use 1 to 1½ tablespoons of kosher sea salt per batch (about 7 tablespoons total rub). I like Real Salt Kosher Sea Salt, La Baleine Kosher Sea Salt, and Diamond Kosher Salt, both flakier and milder than Morton kosher, but that works too. Avoid standard table salt - it's dense, overly salty, and tastes flat and metallic due to additives.

How to Make Turkey Rub Seasoning

While you can simply add the spices to a jar and shake well to combine, I like to take it a step further and grind the blend in a mortar and pestle. It brings the flavors together more uniformly and creates a finer texture that clings beautifully to poultry skin-especially helpful when using this turkey rub for smoking or roasting.

This recipe makes about 4 ounces of seasoning-just enough for two whole bone-in turkey breasts or a whole turkey, depending on the size of the bird.

Brightly colored herbs and spices in the bowl of a gray mortar for blending.

Add all of the turkey seasoning ingredients to a mortar and pestle, or add to a jar to shake.

Turkey seasoning rub blended together in a gray mortar and pestle.

Grind the herbs and spice together.

A jar of blended turkey rub ready to go for use with a woodem spoon.

Using This Rub for Roasting vs. Smoking

This turkey rub was originally developed for my smoked turkey breast, where the lower temperature and moist environment let the sugar caramelize slowly and build a flavorful crust. It also works beautifully for rotisserie turkey, where constant rotation helps prevent scorching. Here's how to adapt to your method:

If you're oven-roasting a whole bird at 325°F or higher, sugar can darken faster. Here are a few tweaks for best results:

Reduce sugar slightly → Use 2 tablespoons instead of ¼ cup per batch (or skip).
Tent with foil → If the skin gets too dark toward the end of roasting, cover loosely with foil to finish cooking without burning.
Rub under the skin → Spread some of the rub beneath the skin with butter for flavor without as much surface caramelization.

Turkey breast covered in dry rub seasoning on a baking tray.

This turkey rub seasoning is featured in my Smoked Turkey Breast recipe, but it's also fantastic on roasted chicken, Cornish hens, or even pork tenderloin.

Gift Idea: This turkey rub recipe scales easily and takes just minutes to make. Blend a big batch, add it to decorative jars, tie with ribbon or rustic twine, label and date - it makes a thoughtful homemade holiday gift for your favorite cook.

Storage

Turkey seasoning blend keeps well for up to 6 months when stored in an airtight container in a cool, dark place. Be sure to label and date.

A sliced smoked turkey breast on a pewter platter with bay leaves and orange wedges.

Recipe FAQs

Is this seasoning gluten-free?

Yes-this homemade turkey rub contains only spices and herbs, with no fillers or hidden gluten. Always double-check labels if you're using store-bought ingredients.

Can I make it salt-free?

Yes. This version is salt-free by design so you can control the sodium separately. Feel free to add 1 to 1½ tablespoons of kosher sea salt to the blend if you prefer.

Can I use this rub on other meats?

Absolutely! It's great on chicken, Cornish hens, and even pork. Try it on smoked or roasted poultry, or use it as a turkey smoking rub for flavorful smoked turkey breast or whole smoked turkey.

Can I use this as a Thanksgiving turkey rub?

Yes! This homemade turkey rub seasoning recipe was originally developed for my Thanksgiving turkey. It brings out classic holiday flavors and works beautifully whether you're roasting a whole bird or just the breast.

Can I rub the turkey the night before?

Absolutely. For the best flavor, apply this turkey dry rub up to 24 hours ahead. Refrigerate the seasoned turkey uncovered or lightly covered - it acts like a dry brine and helps the skin crisp while the seasoning penetrates.

More Homemade Seasoning Recipes

Making your own seasoning blends at home means better flavor, no unnecessary additives, and full control over what goes into your food.

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If you make this turkey seasoning, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

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Red Wine-Braised Short Ribs Recipe

01/10/2025 by Sally Cameron 2 Comments

Red wine-braised short ribs are richly flavored and fall-off-the-bone tender-the ultimate rustic comfort food. They take time, but most of it is hands-off: the ribs gently braise in red wine, aromatics, broth, and herbs until the sauce turns glossy and deep. Never made them? I'll walk you through it step-by-step for restaurant-quality results your friends and family will swoon over.

A white round casserole filled with red wine braised short ribs and rich creamy sauce.

When I make these oven-braised short ribs, my husband can't stop raving. Braising is my favorite slow-cooking method for transforming a tough cut into melt-in-your-mouth comfort food. Beef short ribs in red wine soak up a deep, savory sauce infused with vegetables and herbs, making this a terrific dish for a special occasion or cozy dinner party.

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Why You'll Love These Red Wine-Braised Short Ribs

Meltingly tender beef - with deep, red-wine richness.
Mostly hands-off - the Dutch oven and oven time do the work.
Make-ahead friendly - reheats beautifully; even better next day.
Versatile serving - spoon over creamy mashed potatoes, parmesan polenta, or buttered noodles.

Love ribs? Try these oven baby back ribs with Hoisin sauce.

Ingredients You'll Need

Ingredients for red wine braised beef short ribs on the counter.

Bone-in beef short ribs - Bones add flavor and help keep the meat juicy during a long braise. (See tips below.)
Dry red wine - A medium-bodied dry, not-sweet, red (Cabernet, Merlot, blends) for depth and a glossy sauce.
Beef broth - Good-quality broth (try refrigerated or frozen brands) for clean, rich flavor. Skip bouillon pastes/cubes.
Onion - Yellow, brown, or sweet; builds the aromatic base.
Shallots - Adds subtle sweetness and a refined, classic French aromatic flavor (or use all onion).
Carrots - Add gentle sweetness; classic to the mirepoix.
Celery - Savory backbone; completes the mirepoix trio.
Fresh herbs - Thyme sprigs and a bay leaf (fresh or dried) for warmth and balance.
Garlic - Fresh cloves for round, savory depth.
Tomato paste - Concentrated umami and a touch of acidity to round the sauce.
Olive oil - For searing; avocado oil also works for high-heat stability.
Butter - Unsalted; finishes and silkens the sauce.
Flour - To lightly thicken the sauce; use all-purpose or a gluten-free blend.

Please see the recipe card for measurements, salt and pepper.

Short on time? Grab your Instant Pot and make this Instant Pot beef stew in a little over an hour.

Chef's tips for buying beef short ribs: Get the right cut of short rib and really look at what you are getting. You want English-cut beef short ribs, not flanken cut. Try to get beef ribs close to the same size and be sure you're getting 4-6 good, meaty, thick ribs and no funny end pieces that have nothing on them (it's happened to me in packages). There should be a good 1 ½" of meat on the bone and a thin fat cap (not excessive). Short ribs should be well marbled so they are super tender and flavorful after cooking. Buy 3 ½ - 4 pounds of short ribs for 4 people.

Substitutions and Variations

Thyme - Swap dried thyme for fresh; ⅓ - ½ as much as it is stronger.
Balsamic finish - Stir in a little good balsamic at the end to brighten and balance the richness.
Port accent - A splash of tawny port adds nutty, caramel notes. Use it to replace part of the red wine, not all, so the sauce stays balanced.
Fennel - A small chopped fennel bulb melts into the braise and adds subtle sweetness and anise-beautiful with beef.
Mushrooms - Sautéed cremini or porcini deepen the umami and stretch the sauce.
Gluten-free thickening - Use a 1:1 gluten-free flour blend or reduce the sauce a little longer instead of flour for a naturally glossy finish.

Beef lovers love this hearty beef barley vegetable soup on a cold day.

Chef's tip on buying red wine for braised short ribs: When choosing a wine for red wine braised short ribs, go for a dry, full-bodied red wine that complements the richness of the meat and sauce. Opt for a Cabernet Sauvignon, Merlot, Syrah, Malbec, or a red blend. In terms of price, it doesn't need to be expensive. Use a wine you'd enjoy drinking, as its flavors will intensify during cooking (as you'll use just half a bottle). See an optional wine reduction tip in the recipe card.

How to Braise Beef Short Ribs

Best Pot for Braising

A large, heavy 5½-quart Dutch oven with a lid is the best pot for braised short ribs. The higher sides and smaller surface area help the ribs stay mostly submerged and give you plenty of sauce without needing extra broth.

Cooking Braised Short Ribs

Pre-heat the oven to 325°F. Be sure your pot fits in with the lid on. You may need to remove the top rack.

Raw beef short ribs being browned in a wide casserole called a braiser. — **Step 1: Season short ribs well with sea salt and ground black pepper on all sides. Brown in hot olive oil over medium heat.**

Browning beef short ribs in a white pan with olive oil. — **Step 2: Brown short ribs on all sides until deep golden brown, 12-13 minutes. Remove to a large plate until needed. Pour out all but 1 tablespoon of fat.**

Sautéing chopped onions in a white pan with garlic. — **Step 3: Over medium to medium-low heat, cook onions until soft. 3-4 minutes. Add garlic and cook 1 minute longer.**

Cooking chopped onion, carrots, and celery in a white wide shallow pan. — **Step 4: Add carrot and celery to the onions, cook until softened, 3-4 minutes.**

Cooking carrot, onion, and celery with tomato paste in a wide pan. — **Step 5: Add the tomato paste and cook 2 minutes, stirring the bottom of the pan.**

Pouring dark red wine into a pan with cooking vegetables for a reduction sauce. — **Step 6: Add dry red wine to the pan and cook until reduced by half over medium heat, 5-7 minutes.**

pouring broth into a pan of vegetables and wine with bay leaves and thyme. — **Step 7: Add the broth, thyme tied together, and bay leaves.**

Browned bone-in beef short ribs in a pan of sauce ready for the oven. — **Step 8: Nestle ribs into the sauce. Sauce should come half way up the ribs but not cover them.** **Put a lid on the pan and braise in the oven for 2 ½ hours.**

Dark brown braised beef ribs, some bones showing, in rich sauce. — **Step 9: Check the broth level after 1 ½ hours. Add more if needed to keep at half way. When done, remove the pan from the oven, move the ribs to a plate an keep warm. Remove herbs, discard.**

Butter and flour mixture being added to a red wine pan sauce for thickening. — **Step 10: Skim excess fat off the top of the sauce with a spoon. Bring sauce to a simmer, add the flour and butter paste. Cook, stirring, 2 minutes to thicken sauce.**

Finished thickened sauce for red wine braised beef ribs in a round pan. — The thickened finished sauce. Add ribs and serve.

Chef's tip for thickening the sauce: Skip cornstarch and use a traditional method called a "beurre manie" (burr man-ay) which means "kneaded butter" in French. Create a paste with an equal amount of room temperature unsalted butter and flour until smooth. Just a tablespoon of each will thicken the ribs sauce. Add it to the simmering pot or pan and stir until thickened and the raw flour taste is gone. Thickening with a beurre manie is a great pro trick.

Make Braised Short Ribs Ahead

Braised short ribs are even better the next day. Cool, cover, and refrigerate up to 2 days. Before reheating, lift off any chilled fat (saves you skimming at the stove).

Reheat (oven): Bring the pot out 30-60 minutes ahead to take off the chill. Cover and warm at 300°F until hot, 165°F in the center (about 25-40 minutes, depending on volume).
Reheat (stovetop): Gently simmer, covered, over low heat until heated through (15-25 minutes). Don't boil-keep it lazy-bubbling.

Sauce check: If the sauce tightened in the fridge, loosen with a splash of broth or water, then reduce briefly to glossy. Taste and adjust salt/acid (a touch of balsamic works wonders).

Plan-ahead tip: If you're serving company, braise a day early. Reheat slowly while you finish sides-zero stress, maximum flavor.

A gray bowl with creamy polenta topped with braised beef short ribs and sauce.

Serving Suggestions

Red wine braised short ribs are delicious served in a shallow bowl over creamy riced mashed potatoes, cauliflower puree, creamy parmesan polenta, risotto, egg noodles, or pasta. They all make a great base for the deliciously rich sauce.

Add a tossed green side salad and your set for one fantastic dinner. Dress the salad with a simple balsamic vinaigrette as the flavors pair well.

Another option for serving red wine braised short ribs: shred all of the meat off of the bone and serve it with the sauce over pasta. It's amazing.

Leftover wine braised beef short ribs are terrific as leftovers. Shred the meat and make tacos (they are terrific!). Toss shredded meat with buttered noddles. Add the meat to a soup.

Don't toss that extra sauce! Save it and freeze for using over pasta or adding to a pot of homemade marinara sauce.

Storing and Freezing

Store braised beef short ribs keep in the refrigerator in an airtight container with any leftover sauce for 3-4 days. Rather than storing whole, shredding the meat for other uses is a terrific option.

How to Freeze Short Ribs

Cool short ribs to room temperature before freezing.
Portion into individual servings for easier thawing.
Use airtight containers to prevent freezer burn.
Label and date with the name of the dish and date.

For best freezing, be sure the ribs are mostly covered in sauce to keep the meat moist and protected. Thaw overnight in the refrigerator.

Reheat gently on the stovetop with the lid on or in the oven at 350°F degrees until heated through to 165°F.

Wine braised beef short ribs with sauce and vegetables in a pan.

Recipe FAQs

What is the best cut of meat for braised short ribs?

Bone-in ribs are the best cut for braised short ribs as the bone adds flavor and moisture to the meat and the overall dish.

How do I keep the ribs from drying out?

Make sure there's enough braising liquid in the pot while cooking so ribs don't get dry. The liquid should come about halfway up the sides of the ribs, ensuring they stay moist and tender as they braise. Check the pot periodically, and if the liquid level gets too low, add more broth to maintain the proper level. Follow this simple tip and you'll have juicy tender short ribs.

How do I balance the acidity of the wine?

If the wine flavor is too strong, try adding a little butter (preferably unsalted) to round out the flavors, add a little good balsamic vinegar for balance, add a tiny bit of honey or maple syrup to add sweetness, or dilute the sauce by adding more broth, water, or a splash of cream to mellow the wine's intensity.

Do I need to turn the ribs over while braising?

Because braising is a moist-heat cooking method where the liquid and steam create an even cooking environment, there is no need to turn the ribs. They will cook evenly and become tender as they braise.

More Richly Flavored Recipes

If you love richly flavored sauces, try one of these recipes.

Did You Make This Recipe?

If you make red wine braised short ribs, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

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Creamy Pumpkin Risotto With Sage

11/04/2025 by Sally Cameron 1 Comment

Creamy Pumpkin risotto is fall comfort in a bowl and the ultimate rice-lover's dish. With Italian rice, brodo (broth), sautéed onion and garlic, a splash of white wine, plus pumpkin purée, you'll have silky, restaurant-level risotto in about 40 minutes. Serve this savory pumpkin risotto as a cozy side or make it dinner by topping with browned, fully cooked chicken sausage for added protein. Naturally gluten-free and vegan option.

A gray bowl of creamy orange pumpkin risotto with fried sage leaves.

Risotto has a reputation for being fussy, but it isn't. I've made this easy pumpkin risotto for decades, and the method is simple: toast the rice with onion and garlic in olive oil, deglaze with a splash of white wine, then add hot broth a ladle at a time, stirring to coax out creaminess, then stir in the pumpkin. With simple ingredients and a little patience, you'll have silky risotto in about 40 minutes for the perfect fall dinner. Serve it as a side, or make it dinner with browned chicken sausage.

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Why Make Pumpkin Risotto

Fall comfort, elevated - Creamy, cozy, and just a little luxurious-pumpkin adds warm flavor without being heavy. Perfect as a fall risotto recipe for cozy dinners.
Simple ingredients - Onion, garlic, broth, wine, and a spoonful of pumpkin purée-nothing fancy, just technique.
Faster than you think - About 40 minutes start to finish for restaurant-level risotto at home.
Flexible meal - Serve as a side or make it dinner with browned chicken sausage.

Chef's Tip - Choosing the Right Rice for Risotto
To make real risotto, you need authentic Italian risotto rice. Why? Because short-grain varieties like Arborio, Carnaroli, and Vialone Nano are naturally high in a starch called amylopectin. That starch breaks down as the rice cooks, giving risotto its signature creamy, velvety texture-creamy without cream. These rices are also plump and absorb liquid beautifully while holding their shape - creating that perfect "creamy-but-slightly-firm" bite in every spoonful. My favorite risotto rice? This special carnaroli, always in my pantry.

For a terrific healthy breakfast make a pumpkin smoothie!

Ingredients You'll Need

You'll need just a few simple ingredients to make this creamy pumpkin risotto recipe.

Ingredients for pumpkin risotto in prep bowls on a counter.

Rice - Real Italian risotto rice such as Carnaroli (my favorite) or Arborio. These short-grain rices release starch for that creamy finish. Tips below.
Pumpkin - 100% canned pumpkin purée (not pumpkin pie mix). Adds gentle sweetness and silky body for a risotto with canned pumpkin.
Brodo (broth)- Chicken broth or turkey broth for savory depth. For a vegetarian pumpkin risotto use vegetable broth.
Onion - Onion;, yellow, white, or brown for a sweet, aromatic base.
Garlic - Fresh cloves, minced, for a warm bite.
White wine - A splash of dry white to deglaze and brighten.
Butter - A knob of unsalted butter stirred in off heat for gloss and creaminess, or a drizzle of good olive oil.
Parmesan - Freshly grated Parmigiano-Reggiano melts in for savory richness.
Herbs - Fresh sage is classic; chopped for the risotto and a few leaves crisped in oil or butter for garnish.

Please see the recipe card for measurements, salt, and pepper.

Chef's Note: Brodo - What Italians Call Broth
In Italian, "brodo" simply means broth - the flavorful base used for risotto, soups, and sauces. My homemade chicken bone broth, fast chicken broth, and turkey broth are both versions of brodo, made from slow-simmered bones, meat, aromatics, and herbs for rich flavor and versatility.

For an easy pumpkin, no-bake dessert, try this luscious pumpkin mousse.

Substitutions and Variations

Pumpkin - Substitute mashed roasted butternut squash.
Cheese - Try Pecorino Romano cheese for a sharper edge or Grana Padano for a milder, nutty finish.
Protein Add-Ins - Stir in sliced browned chicken sausage, crisp pancetta, or top with seared shrimp or sea scallops to make it a full meal.
No alcohol - Skip the wine deglaze and start the next step.
For a dairy-free pumpkin risotto - Use plant-based butter and either a vegan parmesan or try nutritional yeast.

How to Make Pumpkin Risotto

Sautéing onion in olive oil in a white pan.

Saute onion in hot olive oil until softened, 2-3 minutes over medium heat. Do not brown. Then add garlic and cook 1 minute longer.

Rice, onions, and oil in a pot to make risotto, with a wooden spoon.

Stir in the rice until it is well coated with the oil, onion, and garlic, cook 2-3 minutes.

Deglazing a pan of Italian rice for risotto with white wine.

Deglaze the pan with wine, stirring, when almost gone, begin the broth step.

Broth added to simmering rice in a white pan stirring with wooden spoon.

Start adding broth in ladlefuls, a little at a time, stirring until absorbed before adding more.

Wooden sppon drawing aline through cooking rice to show it is ready for more broth.

Add more broth when you can draw a line through the rice. Continue until almost all broth is added, taste for texture. it should be tender but have a little bite. You may not use all broth.

Adding pumpkin and sage to a pot of risotto to make pumpkin risotto.

Stir in the pumpkin and sage, then add Parmesan cheese. Add a nob of unsalted butter for richness if desired and adjust texture with a little more broth for more creaminess.

A finished pot of pumpkin risotto ready for next step of adding Parmesan.

Chef's Tip - The Right Pan for Risotto
A pan called a saucier, or sometimes a sauteuse with curved sides and a wide base makes risotto easier because it facilitates stirring, even starch release, and steady evaporation for a silky texture. Honestly, my saucier is one of my very favorite pans in my huge collection and worth investing in. No saucier or sauteuse? Use a regular 3-3 ½ quart pot and be sure to stir into the edges. A small Dutch oven works too as the bottom is a bit sloped.

How to Enjoy Creamy Pumpkin Risotto

As a cozy main: Serve in warm bowls topped with browned chicken sausage, pancetta, or seared shrimp for added protein.
As a side dish: Pairs beautifully with roasted chicken, pork tenderloin, or salmon.
Add color: Top with crisp sage leaves, extra Parmesan, or a drizzle of olive oil or brown butter.
Next-day twist: Shape chilled leftovers into patties or balls, coat lightly in GF breadcrumbs, and pan-fry for crispy risotto cakes.

Storage and Reheat

If you have leftovers, store in an airtight container up to 4 days. Warm gently with a splash of broth or water over medium-low heat until creamy again. Avoid microwaving as risotto tends to dry out.

For extra canned pumpkin, it will keep up to 4 days refrigerated in an airtight container. For longer storage, freeze, up to 3 months. Remember to label and date the container. Use it in a pumpkin smoothie!

Recipe FAQs

Can I make pumpkin risotto without wine?

Yes. Just substitute extra broth and a squeeze of lemon juice for brightness.

Can I use fresh pumpkin instead of canned?

Absolutely. Roast, mash, and measure about ¼ cup per batch. The flavor will be slightly sweeter and more earthy.

Can I make risotto ahead?

Pumpkin risotto is best fresh, but restaurants often par-cook it: cook until just shy of al dente, spread on a sheet pan to cool, then reheat with hot broth to finish to creamy texture. Stir in cheese (and butter) right before serving.

Can I make risotto dairy-free?

Yes. Use olive oil instead of butter and finish with a drizzle of good extra-virgin olive oil or vegan butter. Nutritional yeast or vegan parmesan can stand in for the cheese.

More Fall Recipes With Pumpkin

Pumpkin shines in so many savory and sweet dishes-here are more fall favorites to inspire your table.

Did You Make Pumpkin Risotto?

If you make this risotto, please comment and let me know. I love to hear from you, and comments help others readers. And please leave a star rating. Much appreciated!

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Peel and Slice the Potatoes

Simmer Potatoes

Assemble the Casserole

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Quick Pickled Red Onions

Equipment

Ingredients 1x2x3x

Onion

Brine

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Instructions

Slice and pack onions

Make the brine

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients