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Raise your hand if you crushed half racks of BBQ pork ribs on the reg when you were 12 years old

American Gameday kitchenswagger MainCourse Pork Recipes

Raise your hand if you crushed half racks of BBQ pork ribs on the reg when you were 12 years old

I’m raising my hand. I’ve always loved ribs slathered in BBQ sauce. There is nothing like tender juicy meat and sticky sauce. Yes, it gets all over your hands and face but it’s worth every bite. Well, lucky for you and me, cooking a full rack of pork ribs in the oven has never been easier. Picture sticky ribs, covered in a sweet and smokey dry rub and topped with your favorite BBQ sauce (Sweet Baby Ray’s anyone?). Removing the Silverskin Before we do any seasoning, you’ll want to check to see if the ribs still have the silverskin intact...

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The video for this Best Baked Potato recipe is almost entirely a video my son made in a fit of boredom after 3 solid weeks of rain

MainDishes Rebecca Recipes Salad Vegetarian

The video for this Best Baked Potato recipe is almost entirely a video my son made in a fit of boredom after 3 solid weeks of rain

As it happened, I was working on a recipe for the blog, and he gave me permission to share it because I thought it was hilarious. Watch through to the end, though, where I include the simple hack that will allow you to open your perfect baked potato like they do in steakhouses! A perfectly cooked Baked Potato is a thing of beauty. Our method for the best way to bake a potato yields a crisp, salty skin with fluffy insides every single time and is absolutely fool proof. Well, foolproof uunless you walk away from the oven and forget...

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Biitsu beeguru / beet bagels

120 Beets Recipes ReducedSodium Shiokoji

Biitsu beeguru / beet bagels

Confectionery sweet, according to my family in Japan. Pureed baked beet is added to the dough for a colorful hue. When made into bagels, the pureed beet has no earthy overtone that some people are not very fond of. Orange peel bits give a fruity note, which pairs well with beets. As with kale and walnut bagels, these reddish bagels also are on the smallish side and have much less sodium than regular commercial versions. 1 bagel (1/8 recipe; 75 g baked): 203 calories; 6.3 g protein; 0.9 g fat; 41.5 g carbohydrate; 38.1 g net carbs; 99 mg sodium;...

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Instant Pot Cheesecake!? Yes! We love making sweets in the instant pot! And this cheesecake recipe is no exception – the result is a rich, creamy, decadent dessert that tastes just as good as a traditionally baked cheesecake

Cheesecake Dessert Easy InstantPot Recipes

Instant Pot Cheesecake!? Yes! We love making sweets in the instant pot! And this cheesecake recipe is no exception – the result is a rich, creamy, decadent dessert that tastes just as good as a traditionally baked cheesecake

Best of all, the pressure cooker uniformly cooks the cheesecake and results in no cracks!  If you’re looking for more cheesecake recipes, this pumpkin cheesecake is another favorite we love. You’ll also want to check out our lemon cheesecake and red velvet cheesecake.  Instant Pot Cheesecake An old-fashioned, homemade cheesecake is one of my favorite desserts. I’ve baked plenty of cheesecakes in my day and I think this Instant Pot cheesecake is just about perfect. Plus, it’s incredibly easy to make!  A from-scratch crust made from crushed graham crackers, butter, and sugar is filled with a classic filling made from cream...

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This pear bread is a moist, spice-infused tea bread that filled with bites of tender pear and studded with crunchy walnuts

Breads Breakfast Recipes Shower Vegetarian

This pear bread is a moist, spice-infused tea bread that filled with bites of tender pear and studded with crunchy walnuts

Perfect for a tea party or dessert. We may have even indulged in it at breakfast. Adapted from Nancie McDermott | Southern Cakes | Chronicle Books, 2007 This spice-infused tea bread comes from the kitchen of Mrs. Cornelia Walker Bailey, historian, muse, and guardian angel of Sapelo Island, off the Georgia coast. Mrs. Bailey’s family has lived on Sapelo Island since the year 1806, and her life’s work is keeping their stories and wisdom alive and well. She works through words, telling stories, writing books, and sharing recipes for the food that has fed her ancestors for more than 200...

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