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Looking for satisfying high protein breakfast recipes to start the day? As cookbook authors and recipe experts, we are passionate about creating dishes that are both nutritious and flavorful using healthy protein sources.
In this post, Alex and I are sharing our top high protein breakfast ideas to start the day, including smoothie bowls, scrambles, sandwiches, tacos, and more! We’ve also included some information from the Mayo Clinic that may change the way you think about protein. Keep reading!
What is a high protein breakfast?
The Mayo Clinic recommends to consume 15–30 grams of protein at each meal. Interestingly, more is not better. Studies show eating more than 40 grams in one sitting is no more beneficial than consuming 15-30 grams in a meal. So, there’s no benefit in eating more protein than you need!
The same article indicates the average adult needs 60 grams per day, or around 70 to 90 grams if you’re over 40 years old. If you eat high protein meals for lunch, dinner, and snacks, it’s likely you may only need about 10 to 15 grams protein at breakfast!
What are the healthiest protein sources?
The Mayo Clinic, the best ways to get protein are eating whole foods (not protein powder or supplements), like the following:
- Fish or seafood
- Lean meats, such as skinless, white-meat chicken or turkey
- Egg whites
- Low-fat dairy
- Plant based protein like soy, nuts, seeds, beans and lentils
High protein breakfast ideas—recipe list
Need a quick and healthy high protein breakfast or snack idea? This satisfying yogurt bowl is packed with protein, fiber, and flavor—and easy to customize with your favorite toppings. It’s especially fun to make a DIY yogurt bowl bar as a low-stress way to serve guests!
31 g protein per serving
This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got massive savory flavor and a good amount of protein to boot.
25 g protein per serving
These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon, and dollop of nut butter for even more protein.
20 g protein per serving
Want a protein-packed, fluffy pancake recipe? This cottage cheese pancakes recipe is a deliciously healthy twist on the breakfast classic, perfect for satisfying your morning cravings.
14 g protein for 2 pancakes
This vanilla protein smoothie is creamy, lightly fruity, and packed with protein! It’s the perfect healthy breakfast or post-workout snack.
13 g protein per serving
This breakfast quinoa bowl is a hearty and healthy way to start the day! Load up this whole grain with tasty toppings.
15 g protein per serving (with 1 ½ tablespoons almond butter)
Smoked salmon toast is ideal for a high protein breakfast or brunch! This simple idea is a study in contrasts of flavor and texture.
20 g protein per serving
You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day, but we love it as a filling high protein breakfast idea.
15 g protein per serving (2 tacos)
Here’s how to make a smoothie bowl! These tips and tricks make it easy to whip up this tasty high protein breakfast.
16 g protein per serving
This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.
20 g protein for 2 pancakes
This smoked salmon omelette recipe makes a special breakfast or brunch! Bursting with flavor, it takes minutes to make.
20 g protein per serving
This 5 minute breakfast sandwich recipe makes mornings easy! Fluffy, cheesy eggs pair perfectly with a slather of smoky mayo.
23 g protein per serving
This vanilla protein smoothie is creamy, lightly fruity, and packed with protein! It’s the perfect healthy breakfast or post-workout snack.
16 g protein per serving
Need a 5 minute high protein breakfast or lunch? Cottage cheese on toast is an easy lunch idea or snack using this high protein cheese!
14.5 g protein per serving
Try scrambled eggs with cottage cheese as a healthy breakfast idea! The cheese adds protein and irresistibly savory flavor.
18 g protein (for the 1 large serving)
Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.
10 g protein per serving; add 5 g protein with 1 ½ tablespoons nut butter
Need a quick breakfast or dinner? Try this tasty breakfast quesadilla recipe with scrambled eggs and cheddar! It’s done in under 15 minutes.
15 g protein per serving
This crustless quiche with spinach is an easy recipe that’s perfect for brunch! The savory flavor will impress everyone.
15 g protein for 1 ½ slices
Here’s how to make the best yogurt smoothie! This tasty protein-packed puree features frozen fruit and creamy Greek yogurt.
18 g protein per serving
High Protein Breakfast Bowls (& More Ideas!)
Need a quick and healthy breakfast or snack idea? This satisfying yogurt bowl is packed with protein, fiber, and flavor—and easy to customize with your favorite toppings. It’s especially fun to make a DIY yogurt bowl bar as a low-stress way to serve guests!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1
- Category: Breakfast
- Method: No Cook
- Cuisine: High Protein
- Diet: Vegetarian
Ingredients
- 1 cup Greek yogurt
- 1/2 to 1 tablespoon maple syrup or honey, plus more to taste if desired
- ½ teaspoon vanilla extract
- 1 handful blueberries, blackberries, or raspberries
- 1 handful sliced strawberries
- 1 handful dried cherries or cranberries (optional)
- 1 dollop almond butter or peanut butter
- 1 tablespoon roasted salted pepitas (optional)
- 1 handful granola or chopped pecans
- More topping ideas: chopped apples, pineapple, banana slices, pear slices, peaches, mango, chia seeds, bee pollen, cashews, hazelnuts, almonds, toasted coconut, etc.
Instructions
- Mix the Greek yogurt with the maple syrup and vanilla extract.
- Prepare the fruit, as desired.
- Place the yogurt in a bowl, then sprinkle and drizzle with all toppings. Add another drizzle of honey or maple syrup, as desired.
Notes
Try these seasonal variations:
Pumpkin yogurt bowl: To 1 cup Greek yogurt add ¼ cup canned pumpkin, 2 tablespoons maple syrup, and ½ teaspoon each vanilla extract and cinnamon (or pumpkin pie spice). Top with pepitas or pecans.
Apple crisp yogurt bowl: Top the yogurt with sliced apples or homemade applesauce, a sprinkle of cinnamon, and homemade granola.
Strawberry rhubarb bowl: Top the yogurt with rhubarb compote, fresh strawberries, chopped pistachios, and a drizzle of honey.
Peaches and cream yogurt bowl: Add ripe sliced peaches or peach compote, chopped pecans or homemade granola, and fresh mint sprigs.
Here’s a 30 minute dinner that’s so satisfying, it feels luxurious and decadent—this red lentil curry! So many readers loved this recipe in our first cookbook, Pretty Simple Cooking, that Alex and I decided it was time to add a spin on it here.
It’s not just the hearty, cozy flavor in the red lentils, which melt in your mouth seasoned with red curry paste and coconut milk. It’s that tangy cilantro chutney, which you can whip up while the lentils cook. It infuses a pop of bright and tangy flavor that makes this humble meal ridiculously satisfying. Here’s why it’s one of our top plant based recipes and vegan dinner recipes!
What readers love about this recipe
“This is fabulous! The cilantro chutney is suuuuper tasty! It was such a fantastic addition to the curry. The flavors all complemented each other very nicely. So cozy and like a hug. We’ll be making this over and over again.” -Tanvee
Key ingredients for red lentil curry
There are many ways to make a red lentil curry. In fact, the word “curry” is a Western invention used broadly to describe any dish with a spiced sauce and meat or vegetables (read about curry history here). It’s made in many countries with varying flavor profiles, including India, Thailand, Cambodia, Malaysia, Indonesia, South Africa, Nigeria, England and more. Here are the key ingredients you’ll need for this spin on red lentil curry:
- Onion, garlic, and fresh ginger: These aromatic vegetables provide the flavor base.
- Red lentils: Also known as masoor dal, red lentils cook faster than other varieties and meld into a creamy, velvety texture. Avoid substituting another type of lentil in this recipe.
- Crushed tomatoes and tomato paste: The tomatoes add a tangy base here.
- Red curry paste: This jar is a jarred paste that takes all the flavor of a Thai curry and concentrates it! Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings a massive amount of flavor and lasts for months in the fridge.
- Coconut milk: This curry uses coconut milk for a silky, smooth flavor.
Read this before using red curry paste
Here are a few notes for using red curry paste in this recipe:
- The heat level varies based on the brand. We often use Thai kitchen curry paste because it’s very mild (and goes over well with our kids!). There are many great brands to try: just make sure to taste your curry paste before using it. If it’s very spicy, use a little less than the recipe specifies.
- Find it near the Thai products in most grocery stores. It keeps for months in the refrigerator. You can also buy it online: Thai Kitchen red curry paste.
Tips for making this red lentil curry
This red lentil curry is quick to make! Here are a few notes for the process:
- The cilantro chutney is key to the flavors. The red curry is delicious, but the chutney adds so much tangy sweet flavor, it’s an integral part of the dish. Don’t leave it out! If you’re cilantro averse, Italian parsley works as a substitute.
- Adjust the spice level to taste. As noted above, the heat level depends on the brand of red curry paste (Thai Kitchen is the mildest).
- Add coconut milk to taste at the end. The lentils can become very thick, so thin it out with more coconut milk after cooking.
- Serve with rice. This meal is best served with white rice, especially jasmine rice. (You can also make Instant Pot white rice.)
Storing leftovers
Leftover curry and cilantro chutney last for up to 1 week refrigerated. Reheat gently on the stovetop. To reheat rice, add it to a pot with a splash of water, cover, and heat over low heat until warmed through.
Dietary notes
This red lentil curry is vegetarian, vegan, plant-based, dairy-free and gluten-free. It also works as a Mediterranean diet recipe.
Frequently asked questions
How are red lentils different from other lentils?
Red lentils, also known as masoor dal, are a type of lentil that cooks quickly and breaks down easily, making them perfect for curries. Unlike other lentils, they don’t hold their shape as well, creating a creamy texture.
Can I make this curry ahead of time?
Absolutely! Red lentil curry actually tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 1 week.
Can I add vegetables to this curry?
Definitely! Spinach and peas are great additions that don’t require extra cook time. Add them during the simmer time.
Cauliflower, carrots, and potatoes are other good options, but require sauteing first (which adds prep time to this recipe).
My lentils are sticking to the bottom of the pot. What am I doing wrong?
Make sure you are stirring the curry regularly, especially as it thickens. Using a heavy-bottomed pot can also help prevent sticking. If it’s sticking, reduce the heat slightly.
Red Lentil Curry
This aromatic red lentil curry is packed with cozy flavor and plant based protein! It’s topped with a sparkling cilantro chutney that makes it shine. Serve with rice as a hearty vegan dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6
- Category: Main dish
- Method: Stovetop
- Cuisine: Curry
- Diet: Vegan
Ingredients
- 1 cup dry white rice, for serving
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons peeled and minced ginger
- ¼ cup olive oil, divided
- 1 cup red lentils
- 1 cup crushed tomatoes (from 1 15-ounce can)
- 1 cup plus 2 tablespoons full-fat canned coconut milk, divided
- 2 to 4 tablespoons red curry paste (see Notes)
- 2 tablespoons tomato paste
- 1 ½ teaspoons kosher salt, divided
- 1 bunch cilantro leaves and tender stems (about 1 ½ cups packed; see Notes)
- ¼ cup golden raisins
- 2 tablespoons white wine vinegar
Instructions
- Start the rice, according to the package instructions.
- In a large skillet, heat 2 tablespoons of the olive oil over medium high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute.
- Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and 1 teaspoon kosher salt. Bring to a simmer then simmer very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft, stirring often (if not, cook a few minutes more until tender). Stir in 2 tablespoons more coconut milk; taste, then add more kosher salt or coconut milk to taste.
- Meanwhile, make the chutney using an immersion blender (or regular blender) to blend the cilantro, golden raisins, white wine vinegar, 2 tablespoons olive oil, ¼ cup water, and ½ teaspoon kosher salt. Blend into a thick, smooth sauce.
- To serve, top lentils with chutney and serve over rice.
Notes
All brands of red curry paste vary. Taste a little and if your brand of red curry paste is very spicy, start with 2 tablespoons and add more to taste. The brand we use most often (Thai Kitchen) adds flavor without excessive heat, but other brands we’ve used are spicier.
For the cilantro, simply pull the leaves and tender stems off of the bunch (don’t use the thicker parts of the stem at the bottom). Italian parsley works as a substitute if you are cilantro averse!
More vegan dinner recipes
This red lentil curry is one of our top vegan dinner recipes! A few more favorites are our chickpea curry, sweet potato curry, sweet potato lentil soup, tofu stir fry, vegan crab cakes, and vegan mac and cheese.
What if you could enjoy delicious, satisfying high protein meals that also pack a nutritional punch? As cookbook authors and recipe experts, we are passionate about creating dishes that are both nutritious and flavorful.
In this post, Alex and I are sharing our top go-to recipes for high protein meals that will fuel your day—including breakfast, lunch, dinner, and snacks. We’ve also included some information from the Mayo Clinic that may change the way you think about protein!
What is a high protein meal?
The Mayo Clinic recommends to consume 15–30 grams of protein at each meal. Interestingly, more is not better. Studies show eating more than 40 grams in one sitting is no more beneficial than consuming 15-30 grams in a meal. So, there’s no benefit in eating more protein than you need!
What are the healthiest protein sources?
The Mayo Clinic, the best ways to get protein are eating whole foods (not protein powder or supplements), like the following:
- Fish or seafood
- Lean meats, such as skinless, white-meat chicken or turkey
- Egg whites
- Low-fat dairy
- Plant based protein like soy, nuts, seeds, beans and lentils
High protein meals—recipe list
With these things in mind, here are some of our top high protein meals, including high protein breakfast ideas, lunch, dinner, and snacks. (See also our top vegetarian high protein meals.)
High protein dinner ideas
1
High Protein Meatballs
This juicy chicken meatballs recipe makes a deliciously healthy comfort food meal, served up in a tangy marinara sauce. It’s a hearty meal everyone will love!
Chicken: 28 g protein per serving
Vegan: 15 g protein per serving
2
Baked Salmon
This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy weeknights or a quick meal to impress.
37 g protein per serving
3
Easy Rice Bowl
This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.
20 g protein per serving
4
Masoor Dal (Indian Red Lentils)
Masoor dal is a spiced Indian lentil dish that’s equal parts flavorful and cozy! This high protein meal is fully plant based and vegan; serve with rice for a tasty meal.
29 g protein per serving
5
Perfect Sauteed Shrimp
This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets to how to saute shrimp.
34 g protein per serving
6
Tofu Stir Fry
This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.
19 g protein per serving (with ½ cup white rice)
7
Pecan Crusted Salmon
This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.
27 g protein per serving
8
Shrimp and Orzo
This creamy shrimp and orzo recipe is a simple and tasty one pot meal! Juicy shrimp, tender orzo, salty feta and bright lemon come together into a satisfying dinner everyone will love.
37 g protein per serving
9
Simple Red Lentil Soup
This simple red lentil soup recipe is bursting with flavor! It’s hearty and cozy, flavored with aromatic vegetables and lemon.
23 g protein per serving
10
Chicken and Rice Soup
This chicken and rice soup recipe is a cozy, easy soup everyone will love! It’s our family favorite, with tender shredded chicken and fluffy rice that swim in a savory broth infused with smoky paprika.
36 g protein per serving
11
Soba Noodle Bowl
This soba noodle bowl is a quick and easy dinner recipe, perfect for weeknights! It’s a filling vegetarian meal full of healthy veggies.
20 g protein per serving
12
Baked Tilapia with Lemon
This baked tilapia recipe is bursting with flavor! Pair the fish with lemon, tomatoes and feta for an impressive yet easy dinner. This recipe has become a fan-favorite with many 5 star reviews!
39 g protein per serving
13
Shrimp Stir Fry
This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like with this flavor-packed stir fry sauce.
30 g protein per serving (with ½ cup white rice)
14
One-Pot Chicken and Rice
This one pot chicken and rice is the perfect easy dinner that’s bursting with flavor! Tender chicken thighs and fluffy rice simmer in a cozy broth, with a burst of freshness from the zesty parsley and lemon gremolata topping.
49 g protein per serving
15
Coconut Lentil Curry
This coconut lentil curry is a fast and easy dinner idea that’s both healthy and full of flavor. It’s perfect for weeknight meals! Over the years, it’s become a fan favorite recipe that’s highly-rated by readers.
24 g protein per serving (served with ½ cup rice)
16
Old Bay Shrimp
Hold onto your hats—here’s quite possibly one of the fastest easy shrimp recipes around! This Old Bay shrimp takes less than 10 minutes and results in juicy, perfectly seasoned shrimp. Add rice or pasta for a quick meal!
22 g protein per serving
17
Chicken Paillard
It’s surprisingly simple to make chicken paillard that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy pan sauce—a perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds!
31 g protein per serving
18
Shrimp Caesar Salad
This shrimp Caesar salad is our answer to, “What’s for dinner?” The shrimp cook in just 5 minutes and come out seasoned and juicy, making this a fast and easy high protein dinner dinner idea for weeknights or a simple lunch. Try it with our homemade Caesar dressing, or use purchased in a pinch!
30 g protein per serving
19
Tofu Fried Rice
This tofu fried rice recipe is bursting with flavor! Tender tofu takes center stage with fluffy rice, colorful veggies, and a savory sauce in this hearty vegan dinner.
18 g protein per serving
20
Chimichurri Salmon
This chimichurri salmon pairs moist flaky salmon with the tangy, garlicky punch of this herby sauce—these flavors were made for each other! It's so quick and easy to make broiled, or you can try it baked or grilled.
25 g protein per serving
High protein breakfast ideas
These are our top 10 high protein breakfast recipes! For more ideas, go to High Protein Breakfast Ideas.
1
Yogurt Bowls
Need a quick and healthy high protein breakfast or snack idea? This satisfying yogurt bowl is packed with protein, fiber, and flavor—and easy to customize with your favorite toppings. It’s especially fun to make a DIY yogurt bowl bar as a low-stress way to serve guests!
31 g protein per serving
2
Easy Breakfast Burrito
This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got massive savory flavor and a good amount of protein to boot.
25 g protein per serving
3
Cottage Cheese Breakfast Bowls
These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a hint of honey.
20 g protein per serving
4
Cottage Cheese Pancakes
Want a protein-packed, fluffy pancake recipe? This cottage cheese pancakes recipe is a deliciously healthy twist on the breakfast classic, perfect for satisfying your morning cravings.
14 g protein for 2 pancakes
5
Smoked Salmon Toast
Smoked salmon toast is ideal for brunch, easy lunch, or as a party appetizer! This simple idea is a study in contrasts of flavor and texture.
20 g protein per serving
6
Ricotta Pancakes
This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.
20 g protein for 2 pancakes
7
Smoked Salmon Omelette
This smoked salmon omelette recipe makes a special breakfast or brunch! Bursting with flavor, it takes minutes to make.
20 g protein per serving
8
Easy Smoothie Bowl
Here’s how to make a smoothie bowl! These tips and tricks make it easy to whip up this tasty breakfast or snack homemade.
16 g protein per serving
9
Quick Breakfast Sandwich
This 5 minute breakfast sandwich recipe makes mornings easy! Fluffy, cheesy eggs pair perfectly with a slather of smoky mayo.
23 g protein per serving
10
Cottage Cheese Toast
Need a 5 minute high protein breakfast or lunch? Cottage cheese on toast is an easy lunch idea or snack using this high protein cheese!
14.5 g protein per serving
High protein snack and lunch ideas
1
Mediterranean Tuna Salad
This Mediterranean tuna salad takes just minutes to put together: it’s a fast and flavorful lunch or healthy dinner!
35 g protein per serving
2
Yogurt Parfaits
Here’s a deliciously easy snack or side idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.
10 g protein per serving
3
Texas Caviar (Cowboy Caviar)
This Texas caviar (aka Cowboy caviar) will have everyone crowded around the bowl! It’s full of big, zesty flavor and perfect for parties.
13 g protein per serving
4
Salmon Salad Sandwich
A salmon salad sandwich is a quick and easy lunch idea! Creamy and savory, it’s a tasty spin on the classic tuna.
25 g protein per serving
5
Peanut Butter Dip
Wow, do people love this! This peanut butter dip is just 4 ingredients and tastes like frosting! Perfect for apples, pretzels or fruit.
7 g protein per serving
6
Tuna Cakes
This tuna patties recipe makes a crowd-pleasing easy dinner! The tuna cakes are tender on the inside with a golden crisp exterior.
30 g protein for 2 cakes
7
Easy Lentil Salad
This lentil salad recipe is everyone’s favorite: bursting with flavor and texture contrasts! It’s the perfect side dish or lunch idea.
13 g protein per serving
8
Smoked Salmon Salad
This smoked salmon salad is the ideal quick dinner: no cooking involved! It’s fresh, healthy, and full of big flavor.
37 g protein per serving
9
Energy Balls (Peanut Butter Brownie!)
This no bake peanut butter energy balls recipe tastes like healthy brownie bites! It’s an easy naturally sweet treat made with dates. Adding protein powder is optional, but adds a bit of protein and sweetness. Our family gobbles these up!
3 g protein per serving
10
Homemade Protein Bars
These homemade protein bars are a family and fan favorite! They’re full of big peanut butter and chocolate flavor, using your favorite protein powder and a few extra ingredients. It’s a plant-based treat you can feel good about.
13 g protein per serving
How much protein do you need?
See this article from the Mayo Clinic for specifics—it indicates you need 60 grams per day for an average adult, and around 70 to 90 grams if you’re over 40 years old.
The article also states that most Americans meet or exceed their protein needs, so while it’s an interesting metric to track, it’s likely you’re already consuming enough.
All High Protein Meals
Top High Protein Meals (Meatballs & More Ideas!)
This juicy high protein meatballs recipe makes a deliciously healthy comfort food meal, served up in a tangy marinara sauce. It’s a hearty meal everyone will love! For vegan, go to Vegan Meatballs with the same sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Main dish
- Method: Stovetop
- Cuisine: High protein
Ingredients
Chicken meatballs
- 1 egg
- 1 pound ground chicken (see Notes for doubling)
- 1 tablespoon olive oil
- ¾ cup panko breadcrumbs (or gluten-free panko; see Notes)
- ½ cup Parmesan cheese
- 3 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- Fresh ground black pepper
- 24 ounces marinara sauce or 1 recipe Homemade Marinara Sauce (or see Notes)
- Chopped parsley, for garnish (optional)
Vegan meatballs
- Make Vegan Meatballs and serve them with the same sauce (pan fried)
Instructions
- Preheat the oven to 400°F.
- Heat the marinara sauce: In a large oven-proof skillet over medium heat, add the marinara (or stir together the ingredients for the homemade marinara sauce*). Bring to a simmer, then once simmering remove from heat.
- Meanwhile in a large bowl, whisk the egg, then stir in the ground chicken, olive oil, panko, Parmesan cheese, garlic, oregano, onion powder, smoked paprika, kosher salt and freshly ground black pepper to taste. Add the chicken and gently mix with your hands until it is well incorporated. Gently form 20 to 21 balls, about 1 1/2-inches [4 cm] wide. Arrange the meatballs in the sauce in the skillet.
- Cover the skillet (or use foil if you don’t have a lid). Transfer the skillet to the oven and bake for 15 to 18 minutes from the heat when the internal temperature reaches 160°F [68°C] (the meatballs will continue cooking in the pan to 165°F [70°C].) **
- Using oven mitts, carefully remove the pan from the oven and stir the sauce to coat the meatballs. Let sit for 5 minutes before serving. Garnish with additional grated Parmesan cheese and chopped parsley.
Notes
*To double this recipe, pour double the warmed marinara into a 9 x 13 dish and bake as instructed.
**If you can’t find gluten-free panko, you can substitute crushed gluten-free crackers or roughly chopped Old Fashioned rolled oats.
***Alternative cooking methods: Pan fried: In a large skillet heat 2 tablespoons olive oil. Add the meatballs and cook in 2 batches until browned on all sides and cooked through (about 2 minutes each side). Add a little more oil for the second batch, if needed. Baked without marinara: Place the meatballs on a parchment lined sheet pan. Bake for 20 minutes at 400°F, until the internal temperature reaches 165°F [70°C].)
Looking for a cocktail to celebrate love? Try one of these fun Valentine’s Day cocktails to make the occasion festive! Each is a shade of pink, red, or chocolate and tastes like a dream.
This list features classic cocktails or spins on classic drinks, starring flavors like raspberry, pomegranate, strawberry, blood orange, and more! Throw in creamy chocolaty dessert cocktails and a few bubbly champagne drinks, and you’re certain to find something for any drinker.
Our top Valentine’s Day cocktails and drinks
Here’s a Valentine's Day cocktail that looks the party: the Raspberry Martini! This drink is stunning and full of bright berry flavor. The sweet tart, lightly floral flavor of raspberry is beautifully pure, thanks to homemade raspberry syrup. This cocktail is perfect for a romantic dinner, Valentine’s Day, or really any occasion that needs a red drink.
Vying for our other top Valentine's Day cocktail is this Chocolate Martini! This drink is rich and creamy, basically a dessert in a glass. It’s got Irish cream and creme de cacao for maximum flavor, like the liquid version of your favorite chocolate bar. Mix this up as an after dinner drink to impress guests…or just anytime you need a sweet treat in cocktail form.
Also try: Chocolatini
What's better for Valentine's Day than the fabulous Cosmo? It’s got a brilliant pink color and tangy, refreshing flavor. This great cocktail is ready to spice up your Valentine's Day dinner: this version has a few twists that make it infinitely better than what you'd order at a bar.
This fun red drink is simply a berry-flavored vodka martini that’s masquerading as a Love Potion. Give it a sip and it’s sweet tart with a fruity berry finish! Dress it up with a red sugar rim and if you’d like, add a cube of dry ice. It bubbles and boils with a constant stream of smoke: which makes it over-the-top fun! (It's another way to brand the linked recipe: don't be alarmed!)
Here’s a sophisticated cocktail that’s calling your name: the French martini! This martini is hardly related to the classic dry martini at all. It’s a fruity and balanced, featuring a fancy French black raspberry liqueur and pineapple juice. Each sip is so intriguing and nuanced, it’s hard to put the glass down!
The word “Mudslide” might make you think milkshake-style boozy cocktails at chain restaurants. But have you ever had a classic Mudslide? It couldn’t be more sophisticated…and delicious! You can make this Mudslide recipe both ways: first as drink was first intended: shaken with coffee liqueur and Irish cream and served up in a cocktail glass. It’s more than a glorified milkshake: it’s classy and full of intrigue!
Looking for a signature Valentine's Day cocktail? Try a Pomegranate Martini! Crisp, sweet tart, fruity, and light: it’s much closer to a Cosmo than the classic martini. But instead of cranberry juice like the Cosmopolitan, it’s made with pomegranate juice instead. Serve it up in a martini glass and you’ve got a sophisticated cocktail that’s refreshing and easy to drink.
Try this tasty and refreshing Valentine's Day cocktail: a Strawberry Margarita! This one is frosty and fruity, full of berry flavor but perfectly complimented with tangy lime and the bite of tequila. You'll fall in love with its vibrant red color and sweet tart flavor. Slice the berry into a heart shape for a fun garnish!
Want an easy Valentine's Day drink that’s bubbly and sophisticated? There’s nothing better than a Kir Royale! This famous French cocktail stars black currant liqueur and sparkling wine: and the berries and bubbles suit each other perfectly. The best cocktail recipes are simple perfection, and there’s nothing better than this 2 ingredient combination.
If you love berries and you love sangria…then you must drop everything and make this now. Presenting…the perfect Strawberry Sangria! This one is Spanish style, full of nuance and character. The berries sing and the dry rosé notes peak through just enough. Serve it with a splash of sparkling water and a skewer of fruit, and it’s pretty darn perfect.
Meet our favorite new variation: the Cranberry Margarita! This bright red drink is absolutely stunning to look at, and the sweet tart flavor is crisp and refreshing. It’s got all the character of the classic margarita, but a beautiful new look and nuance to the flavor! It's ideal as a bright, vibrant red cocktail for Valentine's Day.
Here’s a sophisticated classic cocktail that steals the show on Valentine's Day: the Clover Club! This bright pink drink stems back before Prohibition, but it’s just as en vogue today. Sweet raspberry or grenadine syrup combine with zingy lemon and gin to make a perfectly balanced sweet tart drink. The best part: a classic egg white foam gives a creamy body and frothy texture to each sip!
Oh hello, Espresso Martini. This cocktail has vaulted into major popularity, and it’s easy to see why. Bittersweet coffee pairs perfectly with the rich sweetness of Kahlua. Add vodka and the trio makes a full-flavored sophisticated drink that’s cool, frothy, and bittersweet.
Here’s one of the best classic cocktails of all time: the Sidecar! This drink is perfectly balanced between sweet and tart, with a boozy edge from the Cognac and a citrus essence from orange liqueur. It’s a complex and layered drink: warm, crisp, dry, rich, and full at the same time.
Looking for a signature Valentine's Day cocktail with bourbon? Try this Cranberry Bourbon Cocktail! It’s balanced, sweet tart, and complex, fruity with intriguing notes from sweet vermouth. Because it stars cranberry and bourbon it’s ideal for winter: and the perfect red drink for the holiday!
Winter is blood orange season, so blood orange drinks are great for Valentine's Day! Its vibrant red orange color and sweet flavor make it this fruit so special. Introducing the Blood Orange Margarita! This tasty citrus makes a brilliant bright orange red drink that’s perfectly balanced and sweet tart.
What better way to celebrate Valentine's Day than a drink that says "I think you're the Bees Knees!" It’s got a cute 1920’s name and a smooth flavor to match. The unique element? Honey syrup. Making simple syrup with honey instead of refined sugar adds a rich depth to cocktails. Combine it with lemon and gin, and you’ve got a refreshing cocktail that goes down easy.
When it comes to Valentine's Day cocktails, there’s no dessert drink more unique than the Pink Squirrel! This candy colored drink is a total indulgence. Creme de noyaux liqueur gives it the delicate pink color and an almond essence. It’s a bit of a specialty splurge, since it’s not used in lots of other drinks. But take one sip, and it tastes like nostalgia and melted ice cream!
Looking for a unique dessert cocktail for Valentine's Day? Try the Toasted Almond! This creamy drink balances vodka, amaretto and Kahlua that results in a flavor that’s surprisingly similar to toasted almonds. Something about the coffee liqueur adds in a roasty flavor that makes this drink both balanced and intriguing, all at once.
Last up in our Valentine's Day cocktails: the Pomegranate Gin Fizz! The Gin Fizz is one of our favorite classic cocktails: sweet tart and refreshing, with a festive egg white foam. Take it over the top with this pomegranate spin: it elevates the sweet tart flavor and gives the drink a brilliant jewel-toned color!
Non-alcoholic Valentine’s Day drinks
For those who don’t drink alcohol, there are plenty of festive and delicious mocktails to enjoy! With its red color, this Cranberry Mocktail or a Virgin Strawberry Daiquiri would a great choice as a Valentine’s Day drink. A few other popular mocktail recipes are our Virgin Margarita or a Cherry Lime Rickey.
Sparkling cider or grape juice with muddled berries and a splash of grenadine can be a great base. You can also get creative with flavored syrups, fresh herbs, and citrus juices to create unique and flavorful mocktails.
More recipes for Valentine’s Day
Planning a special night in with a special someone? Or spending a fun day with family? Outside of these Valentine’s Day drinks, here are more ideas for fun and festive recipes:
- Try our top Valentine’s day dinner ideas
- Opt for these cozy romantic dinner ideas
- Make one of our favorite decadent chocolate desserts
- Browse these easy dinner ideas for two
20 Fun Valentine’s Day Cocktails
This raspberry martini is a vibrant red cocktail full of berry flavor! Treat yourself with this beautiful sweet drink.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 drink
- Category: Drink
- Method: Shaken
- Cuisine: Cocktails
- Diet: Vegan
Ingredients
- 2 ounces (¼ cup) vodka
- 1 ounce (2 tablespoons) 100% cranberry juice (not sweetened**)
- ½ ounce (1 tablespoon) fresh lemon juice
- ¾ ounce (1 ½ tablespoons) raspberry syrup (homemade is best, or use purchased)
- For the garnish: fresh raspberries
Instructions
- Place all ingredients in a cocktail shaker with ice. Shake 15 seconds until cold.
- Strain the drink into a cocktail or martini glass. Garnish with raspberries and serve.
Notes
*If all you can find is sweetened cranberry juice or cranberry juice cocktail, use ½ ounce raspberry syrup, then add more to taste.
If you’re looking for an impressive side dish, this pretty little pear gorgonzola salad will have you smitten. Alex and I love a good salad that easy yet tastes as good as a restaurant, and this one fits the bill.
It’s a celebration of flavors and textures, with juicy pears, funky cheese, dried cherries, and maple pecans glazed quickly in a skillet. It’s all tossed in our simple balsamic vinaigrette dressing and it pairs with so many different dinners, from chicken to fish to lasagna.
Types of pears for this salad
There are several different types of pears you can find at the grocery store. Pretty much anything you can find works for this pear gorgonzola salad! The most common varieties you’ll find at grocery stores in the States are:
- Bartlett pear: This classic pear is typically green with a rounded shape. It’s known for its soft, juicy flesh and sweet flavor.
- Anjou pear (shown in photos): This pear comes in both green and red varieties. Anjou pears are slightly firmer than Bartletts and have a more balanced sweet and tart flavor.
- Bosc pear: This type has a deep brown skin with fresh, juicy flesh that has earthy notes.
Tips for how to ripen pears
Pears that you buy from the grocery store are often very firm and can take a while to ripen. They look similar to apples, but you can think of them more in terms of bananas when it comes to ripening. Here are some tips on how to ripen pears:
- The fastest way to ripen pears is to place them in a paper bag. Leave them at room temperature and they should be ripe in 2 to 4 days.
- In a bowl on the counter, pears ripen in about 4 to 7 days. Check them by gently pressing the flesh to see if it is tender.
- Don’t place pears in the refrigerator until they are ripe. The refrigerator slows the ripening process. If you place them in the fridge right away, they’ll be rock hard. Allow them to ripen first, then refrigerate only if you want to delay eating them.
Why you’ll love this pear gorgonzola salad
This pear gorgonzola salad is the best mix of textures and flavors that comes together into a rock-star status side dish! The best part is the quick maple glazed pecans.
Our standard recipe for candied pecans is baked and takes about 30 minutes. If we’re looking to whip up a salad and we don’t have candied nuts on hand, we make these maple pecans! It takes just 5 minutes: you toast the nuts in the skillet, then add cinnamon and salt. They’re absolutely delicious and so simple.
Salad dressing options
This pear gorgonzola salad is delicious with the balsamic vinaigrette listed in the recipe below, which is one of our favorite salad dressing recipes ever! But it works with other vinaigrette-style dressings as well. Try one of the following:
- Both maple vinaigrette and honey vinaigrette both pair well with the flavors in the salad.
- This poppy seed dressing has a sweet, elegant flavor and a fun vibe with the poppy seeds.
- This apple cider vinegar dressing, Dijon mustard dressing, or honey mustard vinaigrette all compliment fruit well.
A few more topping ideas
There are loads of ideas for different toppings for a pear gorgonzola salad. Keep the greens and pears but swap in these options cheese, nuts or other mix-ins:
- Dried cranberries or raisins can stand in for the cherries.
- Pomegranate seeds make a pop of color and could also substitute dried cherries.
- Feta crumbles or goat cheese crumbles work well as a substitute for the cheese.
- Walnuts, toasted almonds, pistachios, hazelnuts, toasted pine nuts, or pepitas work in place of the pecans
Pro tip: add protein for a main dish salad
This pear gorgonzola salad works in any season, though it’s an ideal fall salad or winter salad. Alex and I also love to make it into a main dish by topping with a protein, like chicken, salmon, or tofu! Here are some recipes for cooking the protein:
Dietary notes
This pear gorgonzola salad recipe is vegetarian and gluten-free. For vegan, omit the gorgonzola.
Frequently asked questions
Can you use blue cheese in a pear gorgonzola salad?
Yes! Gorgonzola and blue cheese are terms that are often used interchangeably, but blue cheese is actually a category of cheese whereas gorgonzola is a type of blue cheese. Either cheese works here!
What’s the difference between blue cheese and gorgonzola?
Gorgonzola is a cheese made in Italy. It’s made from cow’s milk and has a milder flavor compared to other blue cheeses. Its texture varies from creamy and spreadable to crumbly, depending on the aging process.
Blue cheese is a category of cheeses with blue veining from made from edible molds. This encompasses a wider range of varieties, made from milks like cow, goat, or sheep (gorgonzola is a type of blue cheese). Blue cheeses you find at the store can be much stronger and sharper than gorgonzola.
Pear Gorgonzola Salad
This sweet and savory pear gorgonzola salad is a 5 star side dish! It features juicy pears, creamy cheese, and maple pecans, all tossed in a zingy balsamic vinaigrette dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Salad
- Method: No Cook
- Cuisine: Salad
- Diet: Vegetarian
Ingredients
- ½ cup pecan halves
- ½ tablespoon maple syrup
- 1/16 teaspoon cinnamon
- 1 pinch kosher salt
- 1 recipe Balsamic Vinaigrette
- 1 ripe pear, sliced
- 1 shallot
- 8 cups butter lettuce (or other greens), torn
- ⅓ cup gorgonzola cheese crumbles (or blue cheese)
- ¼ cup dried cherries or cranberries
Instructions
- To make the maple pecans, toast the pecans in a skillet for 4 to 5 minutes until starting to brown and become fragrant. Add the cinnamon and salt and toast until fragrant, about 30 seconds. Turn off heat, and stir in maple syrup until well coated. Transfer to a plate to cool.
- Make the Balsamic Vinaigrette salad dressing.
- Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot.
- To serve, place the greens on a plate or platter. Top with the pear slices, shallot, maple pecans, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
Salad recipes you may enjoy
Fruit served over greens with nuts and a vinaigrette is our style of salad! Here are some more of our favorite salad recipes that incorporate fruit:
- Pears: Try Pear Salad or Radicchio Salad
- Apple: Try Apple Salad, Apple Walnut Salad, Watercress Salad, or Goat Cheese Salad
- Strawberries: Go for Strawberry Salad or Strawberry Spinach Salad
- Blueberry: Make Blueberry Salad
- Orange: Try Fennel Orange Salad, Endive Salad, or Frisee Salad
Here’s a hot take: we’d take chicken and rice soup any day over chicken noodle! (Do you agree?) Alex and I love this classic soup with rice instead of noodles because it infuses it with whole grains—and it tastes even better, we think.
When we create this soup our kids went crazy over it, solidifying it into our “weeknight dinner playlist.” Tender chunks of chicken and perfectly cooked rice float in a rich, savory broth that’s infused with aromatic vegetables and a hint of smoky paprika. We recently served it for a dinner party and everyone kept saying, “What’s in this?!” Here’s our spin on this everyday classic recipe—which we think is a total winner.
What readers love about this recipe
“This chicken and rice soup is a HUG in a bowl. The simplest flavors but so comforting and heartwarming. It was perfect for today and made a classic feel good meal!” -Tanvee
Ingredients for chicken and rice soup
Canned versions of chicken and rice soup were a staple for both Alex and me growing up, and this homemade recipe brings all the nostalgia with even better flavor. To be honest, this one is modeled after one we had at my parents’ house after we were all sick for a family gathering (true story!), and it’s positively restorative. It’s simple enough for a weeknight, but tastes like it’s been simmering all day. Here are the ingredients you’ll need:
- White onion, carrots, celery, and garlic: These aromatic veggies form the classic flavor base. We like adding fresh garlic for even more of a punch; make sure to use fresh garlic (not jarred or dried) for best flavor.
- Chicken breasts: We like buying organic chicken where possible for best flavor and most sustainable option.
- Long grain white rice: White rice has the best texture for this soup; using brown rice would take longer to cook so we don’t recommend substituting it here.
- Chicken stock and water: We like using a combination of chicken stock with a little water. The rice does soak up quite a bit of the liquid.
- Dried oregano, garlic powder, and smoked paprika: These are our keys to a delicious, savory flavor.
Tips for the best chicken soup
This chicken rice soup has a few tricks that make it stand out from standard recipes. Here are a few tips that we incorporated to maximize the flavor:
- Cook the chicken in the broth: Instead of using pre-cooked chicken, this method cooks the chicken right in the broth, infusing it with more flavor and keeping it tender.
- Smoked paprika: This Spanish spice adds a subtle smoky depth that transforms the entire soup. Don’t skip it! (Use up leftovers with our smoked paprika recipes.)
Storing leftovers
A few important notes about storage of this chicken and rice soup:
- This soup lasts for up to 3 days in the refrigerator, but you’ll notice the rice absorbs the liquid from the soup over time. Add a splash of chicken stock when reheating leftovers to bring it back to a soup-like texture.
- For meal prep, make the soup without the rice, then add cooked rice to each portion before serving. This prevents the rice from becoming overly soft.
- The soup also freezes up to 2 months. Again, you may need to add a little extra broth when you reheat it.
Sides to serve with chicken rice soup
This chicken and rice soup works as both a cozy dinner or an easy lunch recipe. Here are a few ideas of what to pair with it:
- Crusty bread like homemade no knead bread or focaccia bread
- Cornbread like skillet cornbread or cornbread muffins
- Green salads like easy arugula salad or wintery radicchio salad
- Gourmet grilled cheese sandwiches for the ultimate comfort food pairing
- Simple crackers and cheese for a light side
Dietary notes
This chicken and rice soup recipe is gluten-free and dairy-free, and it also works as a high protein and Mediterranean diet recipe.
Chicken and Rice Soup Recipe (Family Favorite!)
This chicken and rice soup recipe is a cozy, easy soup everyone will love! It’s our family favorite, with tender shredded chicken and fluffy rice that swim in a savory broth infused with smoky paprika.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 to 8
- Category: Main dish
- Method: Stovetop
- Cuisine: Soup
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 1 white onion, diced
- 4 medium carrots, peeled and chopped
- 4 celery ribs, thinly sliced
- 3 garlic cloves, minced
- 2 quarts chicken stock
- 2 cups water
- 2 large boneless skinless chicken breasts (1 ½ to 2 pounds)
- ¾ cup long grain white rice
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 ½ teaspoons kosher salt, plus more for serving
- Freshly ground black pepper
- ½ teaspoon smoked paprika
- 1 green onion, minced, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 6 to 7 minutes. Add the garlic and sauté for 1 minute until fragrant.
- Add the chicken stock, water, whole chicken breasts, rice, oregano, garlic powder, and kosher salt. Bring to a boil, then reduce to a simmer. Cover loosely and cook until the chicken is cooked through, 20 to 25 minutes, or until the chicken registers at least 165°F when tested with a food thermometer.
- Remove the chicken breasts to a cutting board and let rest for 5 minutes, then shred the chicken using two forks or your fingers to pull it into bite-sized pieces (or use a stand mixer with paddle attachment to shred the chicken.
- To finish the soup, stir in the shredded chicken and smoked paprika. Taste and add the up to an additional ½ teaspoon kosher salt and fresh ground black pepper to taste. Turn off the heat and let stand for 5 minutes to allow the flavors to meld.
- Serve warm, garnished with green onions. Store leftovers refrigerated for up to 3 days. Note that the rice will continue to absorb liquid as it sits; when reheating, you may need to add additional water or stock and adjust seasonings.
Notes
For meal prep, you can make the soup without the rice, then add cooked rice just before serving. This prevents the rice from becoming overly soft in leftovers.
Soup recipes you may enjoy
A few more of our favorite healthy soup recipes: this sweet potato lentil soup is creamy and cozy, red lentil soup and kale soup are fast and easy, wild rice soup is a fan favorite, and lemon chicken orzo soup is a similar soup with pasta.
Here’s a recipe that’s one of the most fun, delicious vegetarian dinner ideas we know: spinach artichoke stuffed portobello mushrooms! Alex and my spin on the classic idea is a mashup of comforting spinach artichoke dip with the meaty goodness of a baked portobello mushroom.
Top it off with crunchy Italian breadcrumbs, and you’ll amaze everyone at the table! It’s a meatless dinner idea that will please every type of eater: we promise. Here’s how to make it!
What readers love about this recipe
“Really great recipe. We thoroughly enjoyed the recipe. Better than ones we had at a restaurant last night. One for our file as a keeper.” -A.
“This recipe was easy and very yummy! Wished I had made more!” -Bobbie
How to make stuffed portobello mushrooms: overview
Alex and I have made quite a few stuffed portobello mushroom recipes in our day, but this one is the absolute best. The filling is based on our fan-favorite spinach artichoke dip, which turns portobello mushrooms into a delicious vegetarian dinner or a fancy side dish. Here are the basic steps of how to make stuffed portobello mushrooms:
- Bake the mushrooms: You’ll add olive oil, salt and pepper, bake the mushrooms unstuffed at 450°F for 15 minutes, then drain out the liquid. This helps to make sure the mushrooms aren’t too mushy or watery.
- Make the filling: Stir together the spinach artichoke filling using spinach, artichokes, Greek yogurt, mayo, Parmesan cheese, and spices.
- Stuff the mushrooms: Add the filling and top with Italian panko or Italian breadcrumbs. Bake another 10 minutes at 425°F.
Tips for preparing and baking the mushrooms
The best way to cook whole portobello mushrooms is baked or roasted, which makes them beautifully tender and brings out the savory, meaty flavor. You can do this to make a portobello burger, or it works great for stuffed. There are a few things to note about baked portobello mushrooms:
- Remove the stems before baking. This is important because the stem is tough and hard to cut into. It also makes it easier to stuff!
- Bake until just tender, but not falling apart. When making stuffed roasted portobello mushrooms, you want the cup shape of the mushroom cap to stay in tact. Overbaking them can lead to collapse.
- Drain all the liquid before stuffing! Portobello mushrooms contain 90% of their weight in water. That means once they’re roasted, you’ll notice water has accumulated in the caps. It’s perfectly normal and expected: just make sure to drain off and discard all liquid.
Side dish ideas to serve alongside
This stuffed portobello mushrooms recipe works very well as a vegetarian dinner recipe with a few side dishes. You can also use it as a fancy side dish and pair it with steak or fish! They’re great for a dinner party, or even a romantic dinner like Valentine’s Day. Remember if you’re serving them as a meatless main, add side dishes full of plant-based protein. Here are a few ideas:
- Salad: Try green salads like arugula salad, goat cheese salad, chopped salad, Brussels sprouts salad, fennel apple salad, fennel orange salad, frisee salad or endive salad.
- Beans: Beans add plant-based protein to make the meal more filling, like borlotti beans, white beans, or cannellini beans.
- Rice or quinoa: Add rice or seasoned quinoa.
- Farro or couscous: Try simple and delicious farro or couscous.
- Sautéed vegetables: While the mushrooms bake, make a pan of colorful sauteed vegetables.
Fun facts about portobello mushrooms
Here are a few things to know about this popular mushroom variety:
- The portobello mushroom (aka portobella or portabella) is one of the most widely consumed mushroom varieties in the world, called Agaricus bisporus. Did you know that button mushrooms and cremini mushrooms (aka baby bella) are the same variety of mushroom, just earlier growth stages? The portobello is the oldest stage, so it has the most meaty and savory flavor.
- Where to find it? You can find the portobello mushroom at most mainstream grocery stores. Often it comes packaged in containers with 3 to 6 mushroom caps.
- What does a portobello mushroom taste like? Portobello mushrooms taste intensely meaty and savory, with lots of umami.
Storing leftovers and make ahead tips
Leftovers last up to 3 days; reheat in a 350F° oven until warmed through, about 10 to 15 minutes. To make the mushrooms ahead, complete the first roasting step and make the filling. The day of, stuff the mushrooms and complete the final baking step.
Dietary notes
This stuffed portobello mushrooms recipe is vegetarian. For gluten-free, use gluten-free panko or breadcrumbs.
Frequently asked questions
What is Italian panko?
Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. You can use either panko or breadcrumbs in this recipe.
Italian panko or Italian breadcrumbs contain seasonings and salt. It’s easily available in most grocery stores and online. You can also find gluten-free panko or breadcrumbs online to make this a gluten free recipe.
Are there any substitutes for Italian panko?
Use regular panko and add salt and Italian seasonings. Mix ⅓ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme)
Or look for Italian or plain breadcrumbs instead, or make your own breadcrumbs! For plain breadcrumbs, use the seasoning recommendations for panko above.
Stuffed Portobello Mushrooms Recipe
This stuffed portobello mushrooms recipe has a spinach artichoke filling topped with crispy bread crumbs—it’s a total crowd pleaser! This fun vegetarian dinner ideas is like a mashup of spinach artichoke dip with the meaty goodness of a baked portobello mushroom.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 medium portobello caps (about 10 to 12 ounces)
- 5 ounces frozen chopped spinach
- 2 tablespoons minced shallot (1 small)
- 1 green onion
- ¾ cup chopped canned artichokes (about 1/2 can or jar)
- ¾ cup Greek yogurt
- ¼ cup mayonnaise
- ½ cup shredded Parmesan cheese, plus more for topping
- ¼ teaspoon each dried dill, garlic powder and kosher salt
- Fresh ground black pepper
- ⅓ cup Italian panko* or Italian breadcrumbs
- Paprika or smoked paprika, for topping (optional)
Instructions
- Preheat the oven to 450°F.
- Bake the portobello mushrooms: Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about ½ teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
- Meanwhile, make the filling: Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
- Stuff the mushrooms: Turn down the oven heat to 425°F. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
- Bake the stuffed mushrooms: Bake 10 minutes until the breadcrumbs are golden. Serve immediately. Leftovers last up to 3 days; reheat in a 350F° oven until warmed through, about 10 to 15 minutes.
Notes
*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. If all you can find is regular panko, mix ⅓ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).
More portobello mushroom recipes
Love portobellos? They are some of the tastiest mushrooms on the planet, in our opinion! Here are a few more great portobello mushroom recipes:
- Eat them on a bun as a Portobello Mushroom Burger (maybe with caramelized onions?)
- Make them into a pizza crust for Portobello Mushroom Pizza, or throw them in a tortilla Mushroom Tacos
- Throw them on the grill for Grilled Portobello Mushrooms
- Add them to a stir fry like Go-To Tofu Stir Fry
- Eat them over greens in a Mushroom Salad
Shrimp, butter, garlic, lemon, and white wine: what could be better? Yes, it’s the Italian American shrimp scampi, a classic that’s been stealing hearts and minds for decades. There’s no right way to make a scampi: it’s a thing of elusive beauty that’s up to the chef to define.
We think this version is pretty stellar! Alex and I have created a simple recipe for juicy, garlicky shrimp swimming in a rich, tangy butter sauce. Sop it up with crusty bread, or pour it over pasta—either way, it’s divine.
Ingredients in this shrimp scampi recipe
Shrimp scampi is an Italian American creation, a riff on a classic Italian preparation of scampi by cooking them with olive oil, onion, garlic and white wine. Scampi are also called langoustines: a small, pink shellfish that looks like a large shrimp but is actually part of the lobster family. In this dish, Americans swapped in shrimp for the scampi, but kept both names in the title, creating name that’s more like “shrimp lobster” or “shrimp shrimp.”
As with any popular dish, there are many interpretations of what ingredients a classic shrimp scampi includes! Most dishes have shrimp, garlic, butter, lemon and white wine; others add in onions, tomatoes, or breadcrumbs. It’s popularly served with pasta, but it’s not required. Here are the ingredients for this classic spin on shrimp scampi (or jump to the recipe below):
- Medium shrimp: Tail on or peeled. We like using fresh shrimp here to make it fast and easy, but you can use frozen too: just make sure to thaw the shrimp in advance.
- White onion
- Garlic
- Parsley
- Olive oil and butter
- White wine or vegetable or chicken broth, as a non-alcoholic option
- Lemon zest
How to make shrimp scampi: basic steps
The great part about shrimp scampi: it comes together in minutes! You can make the entire recipe in about 15 minutes. Here’s a brief outline on how to make this shrimp scampi recipe! A few important tips are listed below, then once you’ve read them head to the recipe below:
- Sauté onion and garlic, then the shrimp in olive oil. You’ll want to use your largest skillet for this and keep the shrimp in a single layer so they’re all touching the pan.
- Just cook the shrimp, then remove them. You’ll want them just nearly cooked, because you’re going to take them out of the pan and then add them back in after you make the sauce.
- Make the butter sauce. In the same skillet, sauté the butter, white wine, lemon zest and parsley to make a sauce.
- Return the shrimp to the pan and toss with the butter sauce. Serve with pasta or crusty bread (see below!).
A note on serving size
This shrimp scampi recipe uses 1 pound of shrimp for 4 servings. But if you’re feeding 4 very hungry eaters, you may want to increase the amount of shrimp to 1.5 pounds. You can use all the same amounts of ingredients for the sauce: just increase the salt to ¾ teaspoon kosher salt.
You can also use 16 ounces pasta instead of 8 ounces, and add other side dishes to the meal like a green salad or sautéed vegetables.
Tips for serving with angel hair pasta
Shrimp scampi is often served with angel hair pasta. After making this recipe multiple times, we found some best practices on working with this unique type of pasta:
- Serve the pasta on the side! Trying to mix the shrimp and pasta in a pan is difficult because the pasta can clump up. Even more importantly, angel hair pasta absorbs a large amount of liquid. So it will absorb the entire butter sauce if you let it! A better practice is serving it on the side of the shrimp, and spooning the butter sauce over the shrimp and the pasta.
- 8 ounces is enough for 4 servings. Often we’ll make 12 to 16 ounces pasta for four, but angel hair expands when cooked. It feels like you’re getting more than with 8 ounces of spaghetti or linguine.
- Rinsing the pasta helps. Rinse the pasta in lukewarm water also helps keep it from absorbing too much liquid. Then toss it with 1 tablespoon olive oil and ¾ teaspoon kosher salt to season before serving as a side. Or use our Easy Angel Hair Pasta recipe for seasoning ideas.
Best ways to serve shrimp scampi
Shrimp scampi is ideal for a dinner party or special romantic meal, but it also works for quick weeknight meals, too! It does not always have to be served with pasta, though it can! Here are our serving suggestions for this dish:
- Serve with 8 ounces pasta. You can use any shape of pasta (linguine, spaghetti, etc) and season however you’d like. We like keeping it fairly basic with olive oil and salt, then spooning a little extra butter sauce over the top.
- Add crusty bread. Instead of pasta, crusty bread is even easier! Toast it up and add a little butter, then use it for dipping.
- Or, serve with rice. A non-traditional pairing is serving with rice as a gluten-free option. It would be especially tasty with Spinach Rice.
- Add a green salad. Salads that pair well: Easy Arugula Salad, Chopped Salad, Fennel Salad, Frisee Salad, Endive Salad, Pear Salad, Kale Salad or Goat Cheese Arugula Salad.
Dietary notes
This shrimp scampi recipe is gluten-free and pescatarian.
Shrimp Scampi
This shrimp scampi recipe is pure bliss and made in minutes! Sauté shrimp and toss with a luxurious lemony garlic butter sauce.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4
- Category: Main dish
- Method: Stovetop
- Cuisine: Seafood
- Diet: Gluten Free
Ingredients
- 1 pound medium shrimp*, deveined (tail on or peeled)
- ½ teaspoon kosher salt
- Fresh ground black pepper
- ¼ cup finely minced white onion
- 6 garlic cloves, finely minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 4 tablespoons salted butter
- ½ cup dry white wine (like Pino Grigio) or broth
- Zest of 1 lemon
- To serve: 8 ounces Angel Hair Pasta** or pasta of choice, crusty bread, or rice
Instructions
- Thaw the shrimp, if frozen. Pat the shrimp dry. In a bowl, sprinkle it with ½ teaspoon kosher salt and fresh ground black pepper and stir to combine.
- Chop the onion, garlic and parsley.
- In a very large skillet, heat the olive oil on medium high heat. Add the minced onion and garlic and cook for 30 seconds. Add the shrimp in a single layer (without stacking it) and cook for about 3 minutes, turning halfway through, until just cooked. (The shrimp will continue cooking after removing from the heat.) Remove the shrimp to a bowl while making the sauce.
- In the same skillet add the butter, wine, lemon zest and parsley. Simmer for 2 to 3 minutes until slightly thickened. Add the shrimp back to the skillet and rewarm it for a few seconds. Serve immediately, with pasta on the side**, rice or crusty bread (drizzle spoonfuls of the sauce over the shrimp and the pasta on the side).
Notes
*To serve very hungry eaters, you can increase to 1 ½ pounds shrimp and ¾ teaspoon salt, using the same amount of other ingredients. You may have to sauté the shrimp in batches depending on the size of your skillet.
**Cook 8 ounces angel hair pasta for 4 minutes, then rinse in lukewarm water. Mix with 1 tablespoon olive oil and ¾ teaspoon kosher salt. Optionally, you can add ½ teaspoon garlic powder and ½ tablespoon each dried oregano and dried basil. We recommend serving the angel hair pasta on the side of the shrimp. Don’t mix it together with the shrimp in the pan: it is difficult to mix and it absorbs all of the butter sauce. (See Easy Angel Hair Pasta for more.)
More shrimp recipes
Shrimp scampi is one in a long list of great shrimp recipes! Here are a few more ways to eat this tasty protein:
- Try shrimp pasta, a classic shrimp boil or BBQ shrimp
- Make shrimp nachos or a shrimp burger
- Try shrimp tacos, shrimp fajitas, or marinated shrimp skewers
- Go for easy honey garlic shrimp, Cajun shrimp or Cajun shrimp pasta
We’re always looking for healthy treats and here’s our latest hit: this no bake energy balls recipe. These little balls are naturally sweetened with dates and taste like peanut butter brownie bites! You need only 5 ingredients and they’re the perfect sweet treat to grab on the go—or sneak as a bedtime snack (me). Alex and I can’t resist them, and of course our kids are obsessed.
These energy bites came about when I was on the Daniel Fast and really needed a treat without sugar or natural sweeteners (maple syrup and honey). Turns out, Medjool dates are just the thing for making an all natural healthy energy bite that fills your chocolate cravings!
What readers love about this recipe
“Yumm I love these energy balls! As a forever date lover, these are exactly the type of thing I like to eat. It’s super delicious and makes for a really nice dessert. These taste like the $4/energy balls they sell at salad bars!” -Tanvee
Ingredients notes for no bake energy balls
Many energy balls recipes (aka energy bites) use oatmeal, but for this recipe we wanted to create a recipe with just nuts and dates. When we started this website in 2010, Medjool dates were on major trend—like these raw brownies, so we made countless Medjool dates recipes. After taking a little hiatus, we’re now back to using them because of their superpower as a natural sweetener.
- Medjool dates: This chewy, caramel flavored fruit is perfect for naturally sweet treats. Make sure to find Medjool dates at the grocery, not any other type of date. Look in your grocery in the produce aisle (many times next to the bananas), or near the dried fruits. You can also order them online.
- Walnuts: You can make this recipe with other nuts like almonds or cashews, but we find that walnuts bring the best texture and “brownie” flavor.
- Cocoa powder: Use regular cocoa powder (not Dutch process or dark cocoa, which we use in many of our recipes but not this one!).
- Creamy peanut butter: This recipe tastes like a peanut butter brownie energy bite! If desired, you can use other nut butters like almond butter or cashew butter.
- Vanilla: Vanilla extract adds depth to the flavor.
- Protein powder: This is optional, but we like how it adds a little protein and subtle enhanced sweetness.
Medjool dates fun fact
Did you know Medjool dates are fresh fruits? While other types of dates are dried, Medjool dates are harvested from the date palm tree and then packaged immediately. There’s no processing, so they’re not dried!
Tips for choosing a protein powder brand
Alex and I don’t often include protein powder in our recipes (we prefer natural protein sources), but adding a bit here can help to maximize the overall protein content! If you prefer, you can definitely omit it without sacrificing flavor. Here are a few notes on choosing a good brand:
- Learn how to choose protein powder brands. We read this article, How to Choose the Healthiest Protein Powder.
- Need recommendations? We’ve been using this organic vegan protein powder and like the flavor — it’s not too artificial. Use up leftovers in our homemade protein bars or a protein smoothie.
Storing leftovers
These energy balls store refrigerated for up to 2 weeks, though the flavor is best within 1 week. Bring to room temperature before serving for the best texture. You can also store them at room temperature for 1 week.
Dietary notes
This energy balls recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Energy Balls Recipe (Peanut Butter Brownie!)
This no bake peanut butter energy balls recipe tastes like healthy brownie bites! It’s an easy naturally sweet treat made with dates. Adding protein powder is optional, but adds a bit of protein and sweetness. Our family gobbles these up!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 18 balls
- Category: Snack
- Method: No Cook
- Cuisine: Snack
- Diet: Vegetarian
Ingredients
- ½ cup whole walnuts
- 15 Medjool dates, pitted
- ¼ cup cocoa powder
- ¼ cup creamy peanut butter
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons protein powder plus ½ Tbsp water (optional but recommended)
Instructions
- In a large food processor, add the nuts and process until finely ground, a few seconds. Add the remaining ingredients and puree until a crumbly dough forms (when you squeeze it together, it will hold).
- Scoop about 1 tbsp of the dough out, squeeze it together, and roll it into balls. (If you like, you can roll it in finely chopped coconut or nuts for styling, but they taste great plain.) Store the balls for 1 to 2 weeks refrigerated (best within 1 week); bring to room temperature before serving. You can also store at room temperature for 1 week if you prefer.
Notes
The protein powder variation is our favorite and adds 1.5 grams protein per serving as well as more sweetness. We use this protein powder.
You can make this recipe with other nuts like almonds or cashews, but we find that walnuts bring the best texture and “brownie” flavor.
This recipe tastes like a peanut butter brownie bite! If desired, you can use other nut butters like almond butter or cashew butter.
More healthy snacks
Here are a few more healthy snack recipes we love: these homemade protein bars, peanut butter oatmeal balls, energy bites, and oatmeal bars are all fan favorites!
If there’s one secret sauce we’d recommend to make everything taste better, it’s chimichurri. This bright, punchy, garlicky Argentinian sauce truly is all that. As cookbook authors, here’s a trick we’ve been using for years as an easy healthy dinner idea: chimichurri salmon!
Salmon on its own can be kind of boring (right?). But salmon with chimichurri sauce is transcendental, adding an herby brightness to each bite. It’s the perfect easy dinner that works for weeknights or for impressing friends and family: and you can make it broiled, baked or grilled depending on your preference! Our family can’t get enough of it (and it’s a perfect Mediterranean diet recipe if you eat that way).
Featured reader comment
“Oh my goodness is this chimichurri salmon delicious! I’m going to do this brining and broiling method every time now. Nice crispy top, flaky insides. The chimichurri is delicious, it perfectly complements the salmon. I love how simple yet flavourful this dish is.” -Tanvee
Ingredient notes for this recipe
Here are a few notes for when you’re shopping for the ingredients for this chimichurri salmon recipe:
- Look for skin-on salmon that’s about 1 inch thick. We like buying it in small fillets so it’s already pre-portioned, but you can buy a large fillet as well.
- Buy fresh salmon, wild caught if possible. Salmon fresh from the fish counter usually has the best flavor. Frozen can work, but opt for highest-quality possible. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
- Use fresh oregano if possible; otherwise substitute cilantro. Fresh oregano is most traditional in an Argentinian chimichurri sauce, but it can be expensive at the grocery (we always grow it in the summer). Cilantro is a great budget friendly swap and has great flavor.
About chimichurri sauce
Chimichurri is a classic Argentinian sauce often served with grilled meats, chicken or fish. It’s made of chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.
In creating this chimichurri recipe, Alex and I took inspiration from Argentine chef Francis Mallman (featured in the documentary Chef’s Table). His classic method uses a salmuera or brine to bring flavor and body to the sauce. It may sound counterintuitive to add water to oil, but it makes a lovely silky body. This sauce is rustic and hand chopped: no blenders or food processors required.
Tips for making chimichurri salmon
This chimichurri salmon recipe is so simple: all you have to do is cook the salmon using your favorite method and make the chimichurri sauce while it cooks. Here are some tips for the recipe:
- Broiling is our top choice. Making broiled salmon is so quick: you don’t even need to preheat the oven and it cooks in 10 minutes or less.
- As alternatives, you can make baked or grilled salmon. If you don’t have a broiler, baked salmon is simple. And if it’s grilling season, we highly recommend making grilled salmon to infuse smoky flavor notes.
- Leave time for making the sauce. You don’t need a blender for chimichurri, but it does take a bit of time to hand chop everything. It will take about 10 minutes total for the sauce, so keep that in mind!
Storing leftovers and make ahead tips
You can store leftover chimichurri salmon for up to 3 days refrigerated. To reheat broiled salmon, place it on a baking sheet, loosely cover with foil, and reheat at 275°F for about 15 minutes. Avoid microwaving as it can dry out the fish, and reheating it in a skillet can overcook the fish.
To make this recipe ahead, you can make the chimichurri in advance and refrigerate up to 2 weeks. Keep in mind the olive oil solidifies when cold, so bring to room temperature before serving.
Serving suggestions
To make it a meal, serve chimichurri salmon with lemon rice, couscous, or quinoa. You can also add a salad recipe like arugula salad, kale salad, kale Caesar salad, or apple salad.
Dietary notes
This chimichurri salmon recipe is pescatarian, gluten-free, and dairy-free.
Chimichurri Salmon
This chimichurri salmon pairs moist flaky salmon with the tangy, garlicky punch of this herby Argentinian sauce—these flavors were made for each other! It’s so quick and easy to make broiled, or you can try it baked or grilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Main Dish
- Method: Oven
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
For the salmon
- 1 pound wild caught salmon fillets, skin on
- Olive oil, for brushing
- ½ teaspoon kosher salt, plus more for brining
- Freshly ground black pepper
For the chimichurri
- 3 tablespoons water
- 1 teaspoon kosher salt
- 6 garlic cloves, minced
- ¾ cup very finely chopped Italian parsley (1 bunch)
- ¼ cup finely chopped fresh oregano or cilantro leaves
- 1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
- 3 tablespoons red wine vinegar
- ⅓ cup olive oil
Instructions
- Brine the salmon (see Notes): In a shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes. Meanwhile if baking, preheat the oven to 400°F or if grilling preheat a grill to medium-high heat (375 to 450°F). Otherwise, skip this step and preheat the broiler in Step 3.
- Make the chimichurri: Combine water and kosher salt in a small saucepan and heat until dissolved. Remove from heat and allow to cool. In a large bowl, stir together the minced garlic, Italian parsley, oregano, and red pepper flakes. Whisk in red wine vinegar, followed by olive oil and then the salt water. Taste and add additional red pepper flakes if desired.
- Preheat the broiler to high.
- Prepare the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat the salmon dry and place it on the foil skin side down. Brush salmon with a bit of olive oil and sprinkle with the ½ teaspoon kosher salt and fresh ground pepper.
- Broil the salmon: Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). See Notes for baking and grilling instructions. Remove from the oven. Serve topped with the chimichurri sauce.
Notes
Baked salmon: Bake 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total.
Grilled salmon: Grill the salmon skin side up for 3 to 5 minutes (where the flames aren’t directly touching the fish), until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130°F.
*Note on brining: The brining step helps to bring the salmon to room temperature, which is important when broiling to ensure the salmon is cooked through. It also seasons the salmon and helps to prevent albumin, the white stuff that sometimes rises to the surface of salmon when it cooks.
Want to make the best homemade fries you’ve ever had? Try these baked French fries! Here at A Couple Cooks, Alex and I have tested countless batches to get to our ultimate oven baked fries recipe. We discovered a few tricks that make an ultra crispy exterior and the perfect seasoning blend!
Everyone who tries these has a “whoa!” moment when they take the first bite. Here’s what you need to know about how to make baked French fries at home!
How to cut French fries by hand
To make baked French fries at home: you’ll need to learn how to cut them! It’s not hard once you’ve done it once. Watch the video below to review the method:
- Slice off the ends of each potato, then slice off part of the side to make a base.
- Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long 3/8-inch wide strips.
- Repeat until all potatoes have been cut into fries!
A secret to crispy fries: the cold soak
The secret to the perfect texture for crispy baked French fries? Soak the fries in cold water before baking. Here’s why:
- Soaking makes the outside crispy and inside soft. In back to back tests, we found this makes for just the right tender interior and crispy exterior.
- The soak is only 10 minutes. Some fry recipes call for soaking for 1 hour or more. We also did back to back tests for this one, and found that the 10 minute soak was actually better!
- You can soak while your oven preheats. You don’t lose any time with the soak because you can do it while the oven is preheating. Ideally you can cut, soak and season the fries before the oven is ready to go.
Seasoning for baked French fries
What’s the best seasoning for baked French fries? We’ve tried about a million spices, but we finally narrowed it down to this delicious seasoning blend:
- Smoked paprika: The Spanish version of paprika that infuses a hint of smokiness into each bite. When you buy a jar, you can use it up with these smoked paprika recipes.
- Old Bay: Old Bay is an American seasoning blend that’s often used to season seafood and potatoes. You can find Old Bay in your grocery store in the spices aisle, buy Old Bay online, or make homemade Old Bay seasoning.
- Garlic powder
- Salt and pepper
Tips for crispy baked French fries
Now that they’re soaked and seasoned: let’s get to baking! Here’s how to bake your baked French fries so that they get perfectly crisp:
- Soak the fries for 10 minutes in cold water. This gets just the right soft texture inside.
- Use parchment paper. Lining the baking sheets with parchment paper makes for easy cleanup!
- Space oven racks. Make sure your oven racks are evenly spaced for the most even cooking.
- Spread the fries in an even layer. Don’t let them touch each other, or they’ll become soggy.
- Bake 20 minutes, then flip and bake 10 minutes. This gets them crispy on both sides! Eat immediately for the best texture and flavor.
How to make a larger batch
This baked French fries recipe makes a good amount of fries. But here’s something to keep in mind: each serving is much less than you’d get in a restaurant. That helps keep this recipe on the healthy side.
If you want to increase the quantity, you can go up from 1 ½ pounds to 2 pounds of potatoes. This is the maximum that will fit across 2 baking sheets in the oven at once. And you don’t want to make them in batches: because you should eat them immediately!
Dip ideas for French fries
The best part of French fries: dipping them! Here are some of our favorite dips for French fries:
- Aioli. Creamy, rich aioli is the perfect dipping sauce for fries! Try Mayo Aioli, Basil Aioli, Lemon Aioli or Pesto Aioli.
- Honey Mustard. This honey mustard sauce is sweet and tangy.
- Special Sauce. This special sauce is a combination of all the best condiments.
- Ketchup. Try homemade ketchup for a fun spin on this condiment.
- Ranch. Go for homemade ranch or buffalo ranch.
Also try: Step them up with French Fry Seasoning, or top them like Greek Fries!
Dietary notes
This baked French fries recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Baked French Fries (So Crispy!)
These are the best oven baked French fries that taste just like a restaurant! They come out crispy and perfectly seasoned: no need for frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 to 4
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 large russet potatoes (1 1/2 to 1 3/4 pounds)*
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon Old Bay seasoning (purchased or homemade)
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
- Meanwhile, cut the potatoes into fries: (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!
- Soak in cold water (10 minutes): Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
- Season the fries: Add the fries to a dry bowl and toss them with the olive oil, smoked paprika, garlic powder, Old Bay, black pepper, and kosher salt. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
- Bake: Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
- Taste and add a few more pinches salt if desired. Serve immediately for the best texture and flavor.
Notes
*This makes a good amount of fries, but much less than a restaurant portion (that’s as intended!). The largest quantity of fries that fits on two baking sheets is 2 pounds, you can increase to that much if desired (adjust seasonings accordingly).
A French fry cutter cuts the fries very quickly, but it takes up quite a bit of cupboard space. Here’s a link to the French fry cutter we use.
Here’s one of our best go-to recipe secrets, and get this: we make it almost every day. Try this pan fried broccoli! It comes out perfectly crisp tender and full of savory flavor: and that’s not easy to do with broccoli.
Home cooks often overcook broccoli or don’t season it enough, making a brown-ish green, lifeless mess. Here’s how to pan fry it so it’s the most delicious thing on your plate! Alex and I really do make this every day (at least, at the time I’m writing this). Want to know why?
Why to make this pan fried broccoli
Believe it or not, as cookbook authors sometimes it’s hard for us to infuse fresh vegetables into our diet. Cheese and carbs are so easy to reach for! So Alex and I have have been on a quest to eat more veggies on the daily. The veggie we’ve been eating every single day? Broccoli. This pan fried broccoli, specifically. Here’s why we love it:
- It’s fast. Pan fried broccoli comes together in just about 10 minutes!
- It’s full of flavor. This method adds just the right flavoring: and you can customize it based on the type of cuisine you’re making (see below).
- It’s healthy. Pan frying uses olive oil, the healthiest of all cooking oils, and just a bit of spices and salt. In fact, we literally crave this!
Tips for the perfect pan fried broccoli
As I mentioned before: it’s easy to ruin broccoli. Many home cooks tend to cook it too long, making it turn mushy and a brownish-green color. They also tend to under-season it, which accentuates broccoli’s bitter flavor instead of it’s sweetness. Here’s what to know about this recipe:
- Cut the broccoli into medium florets, keeping the stem long. Here’s the best way to cut broccoli.
- Broccoli isn’t like most pan fried vegetables: it needs a steam! Because broccoli is rather tough, it cooks best when you add a little water a few minutes in. This lets it get tender without the pan becoming very dry. (We also use this method in our sauteed broccoli).
- Cook until just fork tender! Resist the temptation to cook too long. Taste test it often!
Flavor variations
This pan fried broccoli recipe we created to be a sort of blank slate. It tastes incredible as is! The spices we’ve added (garlic, onion, and mustard powder) are intentionally versatile to work with many types of cuisines. Here’s how you can customize it for various types of recipes:
- Italian style pan fried broccoli: Add dried oregano and a squeeze of fresh lemon juice. To get fancy, add a sprinkle of Parmesan cheese.
- Asian style pan fried broccoli: Reduce the kosher salt slightly and add a splash of soy sauce. Other ideas: add minced fresh ginger, a splash of rice vinegar, or Sriracha hot sauce.
Ways to serve fried broccoli
This fried broccoli is one of the most versatile of all of our recipes. We eat it constantly and it works with just about anything. Here are some of our favorite ways to eat pan fried broccoli:
- Shrimp: Try with honey garlic shrimp or sautéed shrimp and rice.
- Grain Bowl: Add it to an rice bowl or grain bowl.
- Salmon: Serve with miso salmon, blackened salmon, broiled salmon or pan seared salmon.
- Sushi: We even make up a pan of this fried broccoli as a side for takeout sushi or vegan sushi.
Broccoli nutrition
Who doesn’t need a little more broccoli in their life? This pan fried broccoli is a great way to load in the nutrients. Per Healthline, broccoli is a great source of fiber (1 cup has 10% your daily need), it’s very high in Vitamin C (½ cup has 70% your daily need), and it’s high in protein for a green vegetable (1 cup has 3 grams protein).
Dietary notes
This fried broccoli recipe is vegetarian, gluten-free, plant-based, dairy-free and vegan.
Easy Pan Fried Broccoli
Here’s our go-to pan fried broccoli to make on the regular! This basic method is ultra versatile and makes flavorful, crisp tender veggies.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 4
- Category: Side Dish
- Method: Pan Fried
- Cuisine: Vegetables
- Diet: Vegan
Ingredients
- 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard powder (optional)
- ½ teaspoon kosher salt
Instructions
- Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo or How to Cut Broccoli).
- In small bowl, mix together ¼ cup water with garlic powder, onion powder and mustard powder.
- Add the olive oil to a large skillet and heat it on medium high heat. Add broccoli and salt. Cook 2 to 3 minutes until starting to brown, stirring occasionally.
- Reduce heat to medium, and add the water and spices. Cook an additional 4 to 5 minutes until fork tender, stirring occasionally. Taste and add additional salt and black pepper as necessary. Serve immediately.
More broccoli recipes
We heart broccoli (a lot)! In fact, we could eat it for every meal. Here are a few of the top broccoli recipes we’d recommend:
- Go classic with a broccoli salad or broccoli slaw, our best cheesy broccoli
- Roast up addictive parmesan broccoli or make tasty blanched broccoli
- Blend a broccoli smoothie or broccoli potato soup
- Try healthy dinners shrimp and broccoli or broccoli stir fry
Looking for a delicious, naturally sweet healthy drink? Alex and I have created over 50 smoothie recipes over the past decade, many of which have turned out to be reader favorites. This is the smoothie that started it all!
This green apple smoothie is a delightfully sweet tart creation we still make to this day. Its refreshing flavor and wholesome ingredients make it a favorite of us and our whole family. Here’s how to make it!
Key ingredients in this green apple smoothie
This green apple smoothie transformed us from smoothie skeptics to believers. After years of failed attempts that turned smoothies either bitter or an unappetizing brown, we finally cracked the code to a genuinely delicious green smoothie that we actually crave.
The secret? It’s all about balance. Sweet Medjool dates complement the bright tartness of green apple, while fresh lemon juice adds that perfect zing. It’s packed with cashews for a hit of filling protein. This smoothie stays beautifully green with a handful of spinach – making it as social media-worthy as it is delicious!
Smoothie storage
Pro tip: Enjoy this smoothie immediately after blending for the best flavor and color. The natural sweetness and vibrant taste tend to dull if refrigerated.
Dietary notes
This recipe is this green apple smoothie recipe is vegetarian, vegan, gluten-free, dairy-free, and plant-based.
Frequently asked questions
Can I meal prep this smoothie?
While best fresh, you can prep the ingredients in freezer bags. Combine chopped apple, dates, and spinach, then blend with ice and lemon juice when ready to drink.
Why green apple instead of red?
Green apples provide the perfect tartness and lower sugar content, making this smoothie refreshingly balanced rather than overly sweet.
How can I make this smoothie more filling?
Add protein with a scoop of your favorite plant-based protein powder or 1 tablespoon of chia seeds. For healthy fats, try ½ an avocado.
Green Apple Smoothie
Transform your day with this refreshing green apple smoothie! It’s naturally sweetened with dates and packed with spinach, this 5-minute healthy drink perfectly balances sweet and tart flavors.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 large smoothie (or two small)
- Category: Drink
- Method: Blended
- Cuisine: American
Ingredients
- 1 large green apple
- 4 medjool dates
- 3 cups spinach
- 8 ice cubes
- ½ cup water
- 1 teaspoon fresh squeezed lemon juice
Instructions
- Core the apple and cut it into chunks (do not peel). Remove the pits from the dates.
- Place all ingredients a blender and blend. Add lemon juice and blend for a few seconds again. Serve immediately.
Smoothie recipes you may enjoy
If you love this green apple smoothie, try blending some of our other delicious smoothie recipes:
- Try a fruity strawberry smoothie or raspberry smoothie
- Make a tropical mango smoothie, pineapple smoothie or piña colada smoothie.
- For a unique and surprising sweet treat, fans love our grape smoothie.
- A carrot smoothie or broccoli smoothie are a great way to sneak in veggies
This tomato dip has become “famous” in our circles because it’s so quick to put together (5 minutes!), and the flavor is absolutely irresistible!
Our friends have started making often for parties and baby showers. We’ve served it so often that when we go to parties, people ask, “Are you bringing the tomato dip?” That’s when we knew it was a winner. It’s so tasty that we included a version in our first cookbook!
Why this recipe works
The combination of roasted almonds and fire-roasted tomatoes creates an unexpectedly rich and complex flavor. The almonds provide a creamy base while the tomatoes add a subtle smokiness. Best of all, this vegan dip recipe comes together in just 5 minutes in your food processor. What makes it special?
- Quick 5-minute prep time
- Only 5 simple ingredients
- Naturally vegan and gluten-free
- Perfect make-ahead appetizer
- Versatile serving options
- Crowd-pleasing flavor that’s unique and memorable
Pro tips for success
Here are a few things to keep in mind when making this tomato dip recipe:
- Use fire-roasted tomatoes for the best flavor. They really do make a difference! Look for them next to the standard canned tomatoes.
- Process the almonds until finely ground before adding other ingredients.
- Stream in the olive oil slowly while processing.
- Season to taste – some brands of tomatoes need more salt than others.
- Serve at room temperature for the best flavor.
Ways to serve tomato dip
Here are a few ways Alex and I like to serve this dip:
- With grilled bread or toasted bread
- As a spread for crostini
- With a veggie tray
- As a sandwich spread
- As a dip for pita chips or homemade crackers
Dietary notes
This tomato dip recipe is vegetarian, vegan, plant-based, and dairy-free.
Frequently asked questions
How long does this dip last?
Store in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before serving.
Can I make it ahead?
Yes! This dip actually improves after a few hours as the flavors meld. Make it up to 24 hours in advance.
Can I use regular tomatoes instead of fire-roasted?
While regular canned tomatoes will work, fire-roasted tomatoes add a crucial smoky depth. We highly recommend using them for the best flavor.
5-Minute “Famous” Tomato Dip
This crowd-pleasing tomato dip has earned a “famous” status at countless parties and gatherings. Made with just 5 simple ingredients, this quick appetizer transforms fire-roasted tomatoes and almonds into a uniquely delicious dip that’s perfect with bread, crackers, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8
- Category: Appetizer
- Method: Grilled
- Cuisine: American
Ingredients
For the famous tomato dip
- ¾ cup roasted almonds
- 15-ounce can crushed fire roasted tomatoes
- 1 garlic clove
- ½ teaspoon kosher salt
- ¼ cup olive oil
For the grilled bread
- 1 baguette or artisan loaf (like our artisan Dutch oven bread)
- Olive oil
Instructions
- In the bowl of a food processor, combine the roasted almonds, fire roasted tomatoes, garlic, and kosher salt. Process until the nuts are finely ground.
- Scrape down the bowl. With the processor running, add the olive oil in a steady stream until a thick texture forms. (Store any leftovers refrigerated for 1 week.)
- For the grilled bread: Slice the baguette into slices. Brush olive oil onto each side of the bread. In a grill pan or on a grill, toast each bread slice over medium high heat until browned, a few minutes per side.
More party appetizers
This tomato dip is great for parties; here are a few more party appetizers and dip recipes:
If there’s one vegetable that’s always a winner in our house, it’s broccoli. Surprisingly, there’s a quick method that has become our go-to: boiled broccoli!
Salted and seasoned with olive oil and a spritz of lemon, it’s a favorite of the whole family (our kids actually even request it—no kidding!). The florets come out perfectly bright green and crisp tender after just 2 minutes in hot water. Here’s exactly how to boil broccoli!
How to make boiled broccoli
This is one the easiest methods of how to cook broccoli, because there’s really no technique involved. The only thing to remember is very important: don’t overcook the broccoli! Even just a minute longer in that boiling water and it will become yellow brown mush. Here’s exactly what to do (or jump to the recipe):
- Bring a pot of water to a boil.
- Chop the broccoli by cutting it into medium-sized florets, keeping the stems long.
- Boil the broccoli for 2 ½ to 3 minutes, until crisp tender and bright green. Taste test and immediately stop cooking once the broccoli done.
- Drain the florets in a colander.
- Mix in olive oil, lemon juice (optional) and kosher salt. Give it a taste: perfect boiled broccoli!
Tips for chopping broccoli
One final tip for boiled broccoli: a nice way to cut it is to keep the stems as long as possible, which makes for the best look on the plate. If you cut the stems short and stubby, you’ll end up with tiny florets that make a mess on the plate and look less than appetizing. Here’s how to chop broccoli so it looks the best:
- Keep the stems as long as possible. When you chop the floret, cut it at the base of where the floret attaches to the main stem. This makes for the best shape.
- Make the florets medium sized, as similar in size as possible. It doesn’t have to be perfect, but keeping the florets similar sized helps them to cook at the same rate.
More great ways to cook broccoli? Try Roasted Broccoli, Steamed Broccoli, or Sauteed Broccoli!
Blanching vs boiling
Is this blanched broccoli? Well, almost! Blanching is a cooking method that involves boiling vegetables until they’re crisp tender, then plunging them into ice water to stop the cooking process.
This boiled broccoli recipe technically isn’t blanching because it doesn’t use ice water. The ice water is used to keep the veggies as colorful as possible. You’ll notice that this recipe is beautifully bright green, but leftovers can become more yellow in color depending on how long you boil them.
Ways to season boiled broccoli
The key to great-tasting boiled broccoli: the seasonings! First and foremost, make sure to salt it perfectly to taste, using the recipe below as a guide. If you’re looking for some adders, here are some tasty ways to take it over the top:
- Feta cheese or goat cheese crumbles
- Shredded Parmesan or Pecorino Romano cheese
- A shake or two of rice vinegar, soy sauce, and a sprinkle of sesame seeds
- Slivered toasted almonds or toasted pine nuts
- Grated garlic or fresh ginger
- Panko and dried herbs
Dietary notes
This boiled broccoli recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Perfect Boiled Broccoli
Boiled broccoli comes out perfectly crisp tender and bright green! Spritz with lemon and drizzle with olive oil, and it’s a healthy and easy side dish.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 4
- Category: Side Dish
- Method: Boiled
- Cuisine: Vegetables
- Diet: Vegan
Ingredients
- 1 1/2 pounds (2 large heads) broccoli
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- Fresh ground black pepper
Instructions
- Chop the broccoli into florets.
- Bring a large pot of water to a boil. Add the broccoli florets and boil them for 2 ½ to 3 minutes until bright green and crisp tender, taste testing often (basically, don’t leave the pot!). Once they’re cooked, drain into a colander.
- Place in the serving dish and stir in the olive oil, lemon juice, and kosher salt. Taste and add additional seasoning to taste.
More broccoli recipes
Aside from our basic broccoli recipes, we’ve got lots of other great ways to cook it! Here are some favorites:
- This broccoli potato soup is creamy, satisfying, and 100% plant based!
- Broccoli and cheese is the best fast and easy side dish! A fan favorite.
- This shrimp and broccoli comes together in minutes for a fast and easy healthy dinner.
- A broccoli stir fry makes this green vegetable taste irresistible!
- Here’s how to steam broccoli in microwave: it tastes just as good as stovetop!
Here’s how to transform ordinary fries into crave-worthy bites—our game-changing French fry seasoning! Alex and I have crafted the perfect blend of herbs and spices that adds a punch of savory, garlicky, and surprisingly “cheesy” flavor to any type of fry. The best part? It’s completely plant-based and takes just 2 minutes to whip up.
What makes this seasoning special is its perfect texture that clings to each fry. Whether you’re making homemade baked fries, classic fried potatoes, or even doctoring up frozen fries, this blend brings an extra magic touch.
Key ingredients in French fry seasoning
This seasoning works with any type of fries: fried, baked, or even frozen French fries. It’s got a short list of ingredients, and makes a nice powdery texture that makes your fries look like they’re covered in something extra special. Here’s what you’ll need:
- Dried parsley for a pop of color and subtle herb flavor
- Kosher salt for that perfect savory foundation
- Nutritional yeast for a surprisingly “cheesy” twist
- Onion powder for depth
- Garlic powder for rich, savory notes
The game-changer here is nutritional yeast – don’t let the name intimidate you! This golden, powdery ingredient adds an amazing savory flavor that makes this seasoning truly special. (Use up leftovers by sprinkling it on popcorn: it’s so delicious!)
Pro tips for seasoned fries
Here’s a crucial tip: if you’re planning to use this seasoning blend, reduce the salt in your base fry recipe by half (or skip it entirely). The blend contains the perfect amount of salt, so you can season to taste after cooking for the best results. This versatile seasoning works beautifully on:
- Baked French fries
- Traditional fried potatoes
- Sweet potato fries
- Frozen fries
- Roasted potatoes
- And even popcorn!
Dietary notes
This recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently asked questions
How long does this seasoning blend last?
Store in an airtight container in a cool, dry place for up to one year. The herbs and spices will stay fresh and flavorful.
Can I skip the nutritional yeast?
While you can omit it, nutritional yeast adds that special umami flavor that makes this blend unique. Find it in the spice aisle or health food section of most grocery stores.
What’s the best way to apply the seasoning?
Sprinkle it on hot fries right after cooking, while they still have a slight sheen of oil. This helps the seasoning stick perfectly.
*Magic* French Fry Seasoning
Make this French fry seasoning blend in just 2 minutes! This savory, garlicky, and “cheesy” seasoning mix transforms ordinary fries into restaurant-quality treats. It’s vegan, dairy-free, and endlessly versatile!
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Total Time: 2 minutes
- Yield: 6 tablespoons
- Category: Seasoning
- Method: Stirred
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tablespoons dried parsley
- 2 tablespoons kosher salt
- 2 tablespoons nutritional yeast*
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
Instructions
- Stir together all ingredients. Stir in a tightly sealed jar in a cool, dry place for up to 1 year.
Notes
*Nutritional yeast is a deactivated yeast that looks like yellow, powdery flakes. It’s pretty easy to find in most grocery stores these days, or you can buy it online.
More seasoning blends
Making DIY seasoning mixes at home is so easy! They taste incredible—much better than store-bought—and are fun gifts, too. Try all our seasoning blends (listed by style):
- Mexican: Fajita Seasoning, Taco Seasoning, Fish Taco Seasoning
- Mediterranean: Greek Seasoning, Italian Seasoning, Herbes de Provence
- American: Old Bay Seasoning, Chili Seasoning, Everything Bagel Seasoning, Ranch Seasoning
- All Purpose: Seasoned Salt, Salmon Seasoning
Have you ever over-cooked rice and ended up with a glue-y mush? Under-cooked it to where it’s crunchy? Gotten it stuck to the bottom of the pan? Alex and I have seen it all.
As cookbook authors and recipe experts, we’ve found over time a method that results in tender, delicious white rice to pair with all your meals. Here’s how to cook white rice perfectly, every time.
How to cook white rice
Step 1: Rinse the rice.
Why rinse rice? Rinsing rice removes starch from the outside of the grains. This prevents getting a gooey, sticky, gummy pot of rice. Throw it in a strainer and run under cold water for 15 to 20 seconds.
Step 2: Simmer it covered.
Add 1 cup rice and 1 ¾ cup water to the pot and bring it to a boil. Once boiling, turn it down to a simmer and cover it. How long to cook rice? 1 cup white rice takes 12 to 15 minutes to cook. Simmer until the liquid is completely absorbed. Larger amounts of rice can take slightly longer, so check and pull the rice back with a fork to see when the water is absorbed.
Step 3: Rest, then season.
Here’s the important part about how to cook rice: let it rest for 10 minutes after cooking! This step finishes cooking the rice by steaming it, making the grains fluffy instead of gluey or water-logged. Then taste and add more salt, oil or butter to taste.
How much is a serving size of rice?
If you’re planning serving sizes of rice, here’s a handy cheat sheet:
- What’s the water to rice ratio? Use 6 cups of water for every 1 cup dry rice.
- How much does 1 cup dry rice make? 1 cup dry rice = about 3 cups cooked
- How much is a serving size of rice? When serving as side or as a stir fry, we usually plan for ¾ cup to 1 cup rice per serving.
- How many calories in 1 cup of cooked rice? There about 200 calories in 1 cup cooked rice.
Variation: Instant Pot white rice
Yes, you can cook white rice in an Instant Pot! Alex and I love making whole grains like farro, bulgur and quinoa in our Instant Pot because it’s totally hands off and leaves the stove free for cooking other things. Here’s our White Rice in an Instant Pot method.
Tips for seasoning
Once the white rice is cooked, you can season it in a variety of ways! Taste and add additional salt if necessary. We like stirring in 1 tablespoon butter or a drizzle of olive oil. You can also stir in herbs and spices like a hint of garlic powder, Italian seasoning or dried oregano (start very small and add more to taste).
Chopped fresh herbs are a perfect seasoning for rice! You can also make lemon rice with lemon zest or basil rice with fresh basil, or pesto rice by stirring in pesto.
Ways to use white rice
It’s hard to make a list of recipes that use white rice, because you can serve rice with almost everything. But here are some of great rice recipes where you can use this technique:
- In Fried Rice, Tofu Fried Rice or Shrimp Fried Rice
- Spinach Artichoke Rice Casserole
- As part of a Rice Bowl or Poke Bowl
- In Black Beans and Rice
- With stir fries like Shrimp Stir Fry or Broccoli Stir Fry
- With curries like Chickpea Curry or Red Lentil Curry
Dietary notes
This recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
How to Cook White Rice
Want to avoid mushy, crunchy, or overcooked rice? You’re in luck: here’s a no-fail method of how to cook white rice that works every time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 cups
- Category: Essentials
- Method: Stovetop
- Cuisine: Basics
- Diet: Vegan
Ingredients
- 1 cup long or short grain white rice
- 1 ¾ cups water
- ¼ teaspoon kosher salt
Instructions
- Rinse: Rinse the rice in cold water in a strainer for 15 to 20 seconds, then shake it dry. (Here’s why to rinse rice.)
- Simmer covered: Place the water in a pot and bring to a boil. Add the rice and salt, bring back to a boil, then reduce the heat to low and cover. Simmer for 12 to 15 minutes, until the water is completely absorbed (test by pulling back the rice with a fork). Remove from the heat.
- Rest, then season: Cover and rest for 10 minutes (this allows the rice to steam and firm up in texture). Stir in the salt, and the butter or olive oil if using. Taste and add more salt if needed.
Did you know you can make DIY sour cream at home with just 2 ingredients? Experience the magic of fermentation right in your own kitchen! It’s a bit of a kitchen experiment that results in extremely delicious sour cream: much tastier than store bought.
Whether you’re out of sour cream or just want to try a fun experiment, it’s 100% worth making! Why make it at home?
- Creates richer, fresher flavor than store-bought versions
- Uses only natural ingredients with no preservatives
- Perfect way to use leftover heavy cream or buttermilk
- Fun kitchen science experiment!
The science behind homemade sour cream
The transformation from liquid cream to thick, tangy sour cream happens through the process of fermentation. When buttermilk’s natural lactic acid bacteria comes in contact with heavy cream at room temperature, it starts a controlled fermentation process. This natural reaction thickens the cream while developing that signature tangy flavor we love in sour cream.
Key tips for success
It’s like magic to watch sour cream thicken right before your eyes! Of course, you won’t need to watch it for the entire time. All you need is 24 hours and a warm place, and you can make your own. Go to the recipe for detailed instructions. Here are a few tips:
- Use heavy cream with 18-20% fat content for optimal results
- Choose fresh buttermilk containing active cultures
- Keep your container clean to ensure proper fermentation
- Store in a warm, draft-free spot during the fermentation period
- Refrigerate after thickening to maintain freshness
Ways to use sour cream
There are many ways to use it once you’ve made it! Here are a few of our favorite sour cream recipes and ways to use this tasty cream:
- Use it to dollop vegetarian chili, healthy chili or Instant Pot chili.
- Add to a baked potato or baked sweet potato
- Stir it into cucumber salad with sour cream.
- Dollop soup recipes like lentil soup, tortilla soup, or loaded potato soup
- Use it in sour cream pancakes
- Stir it into dill pickle dip or vegetarian buffalo dip
- Use it on chicken tacos or as a filling for wild rice casserole
Dietary notes
This homemade sour cream recipe is vegetarian and gluten-free.
Frequently asked questions
Can you make sour cream with milk?
Some sources claim that you can make homemade sour cream with milk mixed with lemon juice, instead of buttermilk. Milk mixed with lemon juice is a common substitute for buttermilk in recipes.
But when we tested this method, it didn’t work! The milk didn’t thicken the cream at all. Buttermilk is important because it has the bacteria you need and it works every time!
How long does homemade sour cream last?
When properly refrigerated, homemade sour cream stays fresh for up to 2 weeks.
Can I double or triple the recipe?
Yes! Just maintain the same ratio of ingredients for consistent results.
Is it safe to leave dairy at room temperature?
Yes, when following this specific recipe. The fermentation process creates an environment that prevents harmful bacteria growth.
What if my sour cream isn’t thick enough after 24 hours?
Give it an additional 12-24 hours in a slightly warmer location, ensuring the temperature stays between 70-75°F.
Homemade Sour Cream Recipe
Here’s how to make sour cream at home! All you need is 2 ingredients and 24 hours to wait for the cream to thicken. It’s kitchen magic!
- Prep Time: 24 hour
- Cook Time: 0 minutes
- Total Time: 24 hours
- Yield: 1 cup
- Category: Condiment
- Method: Fermentation
- Cuisine: American
Ingredients
- ¼ cup buttermilk
- 1 cup heavy whipping cream
Instructions
- Place the ingredients in a covered container, and let them sit in a warm area for 24 hours. The lactic acid bacteria in the buttermilk ferments the cream, causing it to thicken.
- Uncover and stir. Place the mixture in the refrigerator; it stores for up to 2 weeks.
More kitchen DIYs!
Love making things yourself in the kitchen? Here are some more fun kitchen experiments:
- Easy Homemade Bread Make your own bread: our easiest bread recipe!
- Sourdough Bread Ferment your own sourdough starter and use it to make the best bread.
- Homemade Nut Butter Make nut butter using any kind of nuts.
- Quick Refrigerator Dill Pickles Make your own pickles!
- How to Make Sauerkraut Here’s how to ferment your own sauerkraut!
Want to make blackened fish or shrimp? All you need is this homemade blackened seasoning! This Cajun-style spice blend features savory, spicy, and aromatic spices that make the most irresistible flavor.
Alex and I love making blackened salmon and blackened shrimp, and it all starts here. Here’s why to make this homemade blackened seasoning recipe:
- Perfect balance of heat and flavor
- Uses easy-to-find spices
- Versatile for seafood, meat, and vegetables
- Includes secret ingredients (like allspice and cloves!) for depth
- Stores well for up to a year
- More complex than basic Cajun seasoning
What is blackened seasoning?
Blackening is a style of cooking fish, meat and poultry in a cast iron skillet with spices until the outside is crispy and blackened. It’s a Cajun style technique that was popularized by a celebrity chef: Paul Prudhomme of Louisiana.
He created a recipe for blackened redfish in this 1980’s cookbook that took the world by storm. Since then, thousands of Cajun and Creole chefs have been influenced by his style of cooking.
Ingredients in this blackened seasoning
Every chef uses their own mix for blackened seasoning, so there’s no official definition. Most recipes have spices familiar to Cajun cuisine: paprika, garlic, onion, oregano, thyme, and of course, cayenne for the heat!
In this blend, we use a few unique ingredients to bring nuance to the flavor. Allspice and cloves aren’t in every blackened seasoning recipe (they’re not in Chef Paul Prudhomme’s original blackened redfish), but they add an incredible nuance in flavor. You can omit them if you don’t have them on hand, but it’s worth trying for the intriguing flavor. To make blackened seasoning, you’ll need:
- Smoked paprika or sweet paprika
- Onion powder
- Garlic powder
- Oregano
- Celery seed
- Allspice
- Cloves
- Cayenne
- Salt and black pepper
Is it spicy?
This blackened seasoning is moderately spicy, with a hint of heat from both the cayenne and black pepper. If you want a really spicy mix, head to our Cajun seasoning.
Storing leftovers
You can store your homemade blackened seasoning mix in an airtight container for 6 months to 1 year. Of course, it’s best when it’s the freshest. Spices generally last in a cool, dry place for 8 months to 1 year. You can use this spice blend to add new life to spices that you’ve had for a while.
Ways to use blackened seasoning
Blackened seasoning is most commonly used with seafood, but you can use it for meat, poultry, or vegetables as well. Alex and I love it most on salmon and shrimp! Here are some ideas:
- Fish, like blackened salmon, blackened tilapia, or catfish
- Grilled shrimp or sautéed shrimp
- Chicken breasts or chicken thighs
- Grilled vegetables, especially grilled mushrooms and grilled corn
- Pan fried potatoes
- Roasted broccoli or roasted cauliflower
Dietary notes
This blackened seasoning recipe is vegetarian, gluten free, vegan, plant based, dairy free, naturally sweet, refined sugar free, low carb, and keto.
Frequently asked questions
What’s the difference between blackened and Cajun seasoning?
While similar, blackened seasoning is typically less spicy and includes unique warming spices like allspice and cloves. Cajun seasoning usually packs more heat and focuses on traditional savory spices.
Can I adjust the heat level?
Yes! Adjust the amount of cayenne pepper to make it milder or spicier. Start with less – you can always add more heat later.
Why use smoked paprika?
Smoked paprika adds an authentic smoky depth that regular paprika can’t match. However, sweet paprika works if that’s what you have on hand.
Can I omit the allspice and cloves?
While these spices add unique depth, you can skip them. However, they create an intriguing flavor that sets this blend apart from basic blackened seasonings.
Homemade Blackened Seasoning Recipe
Master the art of homemade blackened seasoning with this DIY blend. With smoky paprika, aromatic spices, and just the right amount of heat, this versatile mix brings Cajun flavor to your kitchen in just 5 minutes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About 7 tablespoons
- Category: Seasoning
- Method: Mixed
- Cuisine: Cajun
- Diet: Vegan
Ingredients
- 2 tablespoons smoked paprika or sweet paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 teaspoon black pepper
- 1 teaspoon celery seed
- 1 teaspoon kosher salt
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon cayenne
Instructions
- Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.
More seasoning blends
Making DIY seasoning mixes at home is so easy! They taste incredible—much better than store-bought—and are fun gifts, too. Try all our seasoning blends:
- Mexican: Fajita Seasoning, Taco Seasoning, Fish Taco Seasoning
- Mediterranean: Greek Seasoning, Italian Seasoning, Herbes de Provence
- Cajun: Cajun Seasoning
- American: Old Bay Seasoning, Chili Seasoning, Everything Bagel Seasoning, Ranch Seasoning
- All Purpose: Seasoned Salt, Seafood Seasoning, Salmon Seasoning
Here’s a fun homemade condiment that’s a must for plant based cooking: vegan Parmesan cheese! After Alex and I discovered this trick, we started using it on everything: pasta, soup, salads: you name it! It lasts for a month in the fridge and takes less than 5 minutes to make.
Using just 5 simple ingredients, you can create a savory, cheese-like topping that’s perfect for pasta, pizza, salads, and more. It’s a dairy-free swap that captures the nutty, salty essence of traditional Parmesan cheese while keeping things completely plant based (helpful for us since our son now eats dairy free!).
Why you’ll love this recipe
Our vegan Parmesan strikes the perfect balance between convenience and flavor. While it’s not identical to traditional Parmesan, it offers a delicious umami-rich alternative that works well in any dish calling for grated Parmesan. The texture is similar to the grated “shake” style Parmesan, making it perfect for sprinkling.
Ingredients for vegan Parmesan cheese
The magic in this recipe comes from combining raw cashews with nutritional yeast. Here are a few notes on the ingredients you’ll need. A touch of lemon zest brightens everything up, and garlic powder adds depth. The finishing touch? Flaky sea salt for that authentic Parmesan-like bite.
- Raw cashews: Cashews provide the perfect neutral base with just enough natural sweetness. (They also make creamy plant based “cheese” sauces like vegan queso.)
- Nutritional yeast: This is a deactivated yeast used in vegan foods for its cheesy, nutty flavor (it also has a high nutrient content, especially B vitamins). Use up leftovers for shaking on popcorn!
- Lemon zest: A little lemon zest brightens the flavor.
- Garlic powder: Garlic adds depth.
- Maldon flaked sea salt: We like using flaky sea salt because it give that authentic Parmesan-like bite, but you can use kosher salt if it’s all you have.
Ways to use vegan Parmesan cheese
The inspiration for this recipe came from a dish I had at an NYC vegan restaurant called Candle Cafe West. When I read on the menu “vegan meatballs with vegan Parmesan cheese,” it sounded so comforting and delicious, I immediately ordered it and fell in love. I told Alex about these delicious vegan meatballs with Parmesan and the next day, he had a test recipe waiting for me of meatballs with this very cheese!
You can use this vegan Parmesan for meatballs, but there are many other great uses:
- With spaghetti and vegan meatballs
- Sprinkled on vegan mac and cheese, vegan fettuccine alfredo, or pasta pomodoro
- On a vegan Caesar salad
- On soups like kale white bean soup or pasta e ceci
- In a vegan lasagna
- Sprinkled on a vegan pizza or pizza marinara
Storing leftovers
Vegan Parmesan should be kept in the fridge in a sealed container (a mason jar works well!). It will last for up to a month, but it will likely disappear before then! Homemade vegan Parmesan is perfect on spaghetti and meatballs, salads, pizzas, or even soups.
Dietary notes
This vegan Parmesan cheese is vegetarian, vegan, plant-based, gluten-free, and dairy-free.
Frequently asked questions
What is nutritional yeast?
Nutritional yeast is a deactivated yeast that adds a nutty, cheesy flavor to vegan dishes. It’s rich in B vitamins and can be found in most grocery stores’ health food sections or online. Don’t substitute active yeast – they’re completely different products.
Can I substitute the cashews?
While cashews provide the best texture and neutral flavor, sunflower seeds can work for those with nut allergies. The flavor will be slightly different, but it’s a workable alternative.
Can I make this without a food processor?
While a food processor gives the best results, you can use a high-powered blender. Just pulse in short bursts to avoid turning the mixture into a paste.
Vegan Parmesan Cheese
Ever wondered how to make vegan Parmesan cheese? This tasty staple comes together in just 5 minutes and is perfect for sprinkling on pasta, pizza, salads, soups and more!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: ½ cup
- Category: Pantry
- Method: Blended
- Cuisine: Italian
Ingredients
- Zest of 1/4 lemon
- ½ cup raw cashews
- 2 tablespoons nutritional yeast
- ⅛ teaspoon garlic powder
- 1 teaspoon Maldon flaked sea salt (or substitute kosher salt)
Instructions
- Zest the lemon.
- Place the cashews, nutritional yeast, garlic powder, and lemon zest in the bowl of a food processor and process until ground into a fine powder. Remove from the processor to a bowl and stir in the Maldon sea salt flakes. Store in a sealed container in the refrigerator.