Three favorite food groups in ice cream form. Yes! If you’ve ever made homemade coffee ice cream, you know why we get so excited about it. It’s like an ice cream latte—smooth, rich, creamy—but you get to pick the coffee. In my case, I use decaf beans because otherwise I’m bouncing off the walls for days. Bump it up with some chocolate chips, douse it with a little smoky bourbon whisky, and hello, this is an ice cream dressed for a party....

So when my friend Audrey came by this week to help me with some cooking and mentioned she had been making a homemade version of Ben and Jerry’s Coffee Heath Bar Crunch, my brain practically short-circuited, the synapses were so lit up with their version of a happy dance. Here’s her recipe, a classic custard base, infused with coffee, churned and then mixed in with broken up Heath bars before freezing....

While the method for preparing the potatoes is an Australian specialty, these toppings are all about my childhood. Most family gatherings (especially brunches) included a spread of bagels and lox with all the trimmings. With a base of crispy potato, a classic combination of bagel toppings gets a fancy makeover. The Best Potatoes for Crash Hot Potatoes I use extra small potatoes called petite gold potatoes for this recipe. They make for more manageable appetizers than something larger in size....

Have we gushed over how much we love our crockpot lately? Temperatures are blazing hot in the midwest, and we are looking for ways to keep our house as cool as possible, which means keeping the stove and oven off at all costs! Enter: the crockpot. Our house stays cool, prep time is super fast, and then the crockpot takes over to do the real work. At the end of the day, you are well rested from not over-working in the kitchen, and you have the most tender, flavorful chicken....

January is soup-month like no other! I’m trying to get better at keeping up with seasonal/holiday trends this year. In the past I’ve been known to just about get a couple of recipes out, right at the last minute. That or forget entirely. Not because I hadn’t thought about it, but more because I’d either thought about it too late, or had already filled up my schedule with other stuff I wanted to make (often off-season recipes that I was craving)....

I adapted this recipe from Alexa Weibel’s popular Five-Ingredient Creamy Miso Pasta recipe in The New York Times. In my version, I add mushrooms to make the dish more hearty and filling and garlic for even more flavor. What Is Miso? Miso is a paste typically made from fermented soybeans, rice, and salt. It has a salty, umami flavor and is popular in Japanese cooking. There are two types of miso paste that are commonly found in the U....

Frozen Shrimp: You can always use frozen shrimp that you thaw first before coating your shrimp. All you have to do is put your shrimp in a bowl and run them under cool water to thaw. Can I use unsweetened coconut flakes on Crispy Coconut Shrimp? You absolutely can! We prefer sweetened coconut flakes because they crisp up better, but you can always substitute them out for unsweetened. Pro Tip: Before battering, remove the shell and legs and then butterfly the shrimp by inserting a knife most of the way through, starting at the top and running a slit down to the tail and spread open....

Generally, I’m pretty satisfied with your typical fried egg with a runny yolk or scrambled egg with some greens and sausage. But every once in a while I look for something to switch it up a little in my egg game, and these curry scrambled eggs turned out to be just the thing to turn the same old eggs into an exciting new dish with an exotic flavor kick....

This classic Mexican recipe is made with homemade fajita mix, it is healthy, flavourful, the chicken breasts pieces are tender and juicy, all thanks to the marinade. Let me show you how to make the best recipe chicken fajita at home with this step by step guide. Easy chicken fajitas recipe Don’t even get me started on the sautéed bell pepper and onions. All these delicious wrapped in a flour tortilla....

I’ve used made a Coconut Curry with pumpkin, lentils and cashews here, but see the recipe for the “formula” to use it for what you please! On the table in 30 minutes. Easy Coconut Curry Sauce If you’ve ever dumped curry powder into liquid then stomped your foot in a huff when you found the sauce to be meh, then this easy Coconut Curry Sauce is for you! You’re going to absolutely love that you can find all the spices at supermarkets....

Is Easy Pecan Sandies dough supposed to be so crumbly? Yes. These cookies are meant to have a crumbly texture, similar to shortbread. The dough will come together just enough to form into the ball cookie shapes. Should I refrigerate this dough? You don’t have to refrigerate the dough for these cookies, but if you want the cookies to be more ball-like, you will want to chill the shaped cookies for at least 30 minutes while the oven pre-heats....

Great Chili Without the Meat! For this recipe, I take basic vegan chili up a notch by adding quick-cooking bulgur wheat, which can be found in health food sections at the grocery store, and minced mushrooms. The combination of bulgur and mushrooms mimics the texture of ground beef. Don’t like mushrooms? No biggie. Skip the mushrooms and double the amount of bulgur. Have a wheat allergy? Just leave out the bulgur and double the amount of mushrooms....

Milk: You can make ermine frosting using anywhere from 1% to full fat milk, however we do highly recommend whole milk for that full fat content. We never recommend using skim milk for anything. Sugar Options: We prefer to keep our ermine frosting traditional with granulated white sugar. Feel free to experiment with different types of sugar to discover what you like best! Cooking Tip: While it may be tempting to crank up the heat to cook faster, you will risk scalding the milk....

Instead, you just throw everything into a dish and let the oven do the work! You can even assemble the casserole the night before and bake it the next morning. You still get all the best parts of a slice of French toast, but with far less effort: soft and custardy middles, cinnamon-infused edges, plus an extra-crunchy toasted topping. Video: How to Make French Toast Casserole What You’ll Need For this French toast casserole, you are going to need a fairly large loaf of bread – enough to make about 10 cups once cubed....

While there are some versions of this taco made in an air fryer, I actually prefer to make it in a standard skillet (either nonstick, cast iron, or stainless steel) so the tortilla gets super crispy with direct contact to the skillet. The Best Kind of Pan to Use You can use any pan for these tacos. If you are worried about the tacos sticking, you can use a nonstick skillet or well-seasoned cast iron skillet....

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

It’s the chicken version of this Sausage Bake with Gravy, a long time reader favourite. Minutes to prep, zero maintenance to cook. 100% delish! Gravy Baked chicken recipe – make its own gravy! This is another one* of those super speedy recipes that came about at the end of a long cook day when I had to use up ingredients before the expiry date but had zero energy to expend....

But every once in a while I need a change. This Greek version is made with sautéed fresh spinach, zesty feta cheese, and ground beef. It doesn’t stray too far from classic meatloaf, but the spinach and feta, plus a touch of both ground coriander and cinnamon, make a world of difference. Keeping with the Mediterranean theme, I topped the loaf with a pomegranate molasses glaze and brightened it with some chopped parsley and pistachios to transform a tasty but—let’s be honest here—drab-looking loaf into something enticing....

How To Grill Shrimp Skewers Here’s a tip when grilling shrimp. First make sure you soak your wood or bamboo skewers (I recommend bamboo, they hold up better to heat) in water for at least half an hour. Then set up your grill so you have one side that is hot, and another cool. Put the shrimp over the hot side, and the exposed skewers over the cool side. That way the shrimp cook quickly and the skewers don’t burn....