Chocolate and roses go hand-in-hand around Valentine’s Day, so we combined the two into one luxurious treat.
Flaky sea salt
Roast Chicken with Schmaltzy Croutons and Greens
This roast chicken dish is inspired by Judy Rodgers’s iconic recipe from the Zuni Café in San Francisco. Here, the bird is roasted on a bed of croutons so the air can circulate around the chicken, crisping up the skin, while all of the delicious juices and fat drip down over the bread. Right […]
Weeknight Chicken Parmesan with Jammy Cherry Tomatoes
Crispy, golden-brown chicken parm draped in melty mozzarella is now a weeknight possibility thanks to ready-to-eat breaded chicken cutlets from your freezer aisle (you can use homemade, too!). In place of marinara, we cook cherry tomatoes until they burst and get sweet and jammy. Spoon them over the pre-cooked chicken cutlets and pop in the […]
Parmesan-Black Pepper Parker House Rolls
The Parker House Hotel in Boston began making these petite, buttery rolls in the 1870’s and since then this iconic recipe has inspired generations of devotees to make their own. As of late, we have been obsessing over Half-Baked Harvest’s easy Parker House roll method, so we had to give it a try ourselves. The […]
Baked Chicken-Artichoke Dip with Pull-Apart Bread
This cheesy, gooey chicken-and-artichoke spread has warm bread baked right into your dip!
Rich and Creamy Slow-Cooker Mashed Potatoes
In this Goodtaste original recipe, the potatoes cook low and slow in the milk, cream, and aromatics until the potatoes are super tender and have absorbed the flavor of the cooking liquid. Potatoes lose a surprising amount of flavor when cooked in water, so here the liquid absorbs all of the nuances of the […]
Weeknight Chicken and Biscuits
Thanks to shortcut ingredients like rotisserie chicken, refrigerated biscuit dough, and pre-made chicken stock, this cozy, stick-to-your-bones dinner comes together in less than an hour (but tastes like you spent all day making it!). For a silky gravy that coats the back of your spoon but doesn’t taste gluey, cook it on the stovetop until […]
Pumpkin Sheet Cake with Salted Maple Frosting
This unbelievably tender pumpkin cake is frosted with salted maple buttercream and sprinkled with maple-candied pepitas. The batter comes together in one bowl, so you have more time to make your homemade frosting and candied topping.
Hot Honey Chicken Wings
Hot honey is our newest obsession and we’re drizzling it on everything. Here we harness its spicy-sweet magic and brush it on chicken wings as they’re charred up on the grill.
Whipped Feta Dip with Burst Cherry Tomatoes
Who doesn’t love the salty, sharp bite of feta? In this recipe, we transform the crumbly cheese into an airy, decadent dip with the help of a food processor and minimal ingredients. The result is a versatile spread that’s delicious all on it’s own, or gussied up with fresh herbs and gently cooked fruits or vegetables.
Chunky Avocado Salad with Kimchi Vinaigrette
The star of this colorful, crunchy summer salad is the kimchi blender dressing. When you have good kimchi, this dressing doesn’t need much else. We like to use the Small Town Cultures brand of turmeric kimchi for its bright acidity, pleasant funk, and the lovely yellow color that the turmeric and carrots give the final […]
Baked Italian Beef Sliders
These over-the-top sliders come together in under 30 minutes thanks to John Soules Foods’ Sliced Beef Steak. The extra-thin, tender beef is piled on cushy buns and topped with all of the fixins of a Chicago-style Italian beef hoagie.
Spring Salad Pizza
Inspired by one of our favorite late-night slices from Artichoke in New York City, in this version, we lighten the toppings a bit with a garlic-olive oil base, gooey cheese, lemon zest and marinated artichokes, plus a fresh salad of peppery arugula and tender green herbs piled on top before serving.
Goat Cheese with Edible Flowers and Honey
Edible flowers are an elegant and colorful upgrade to any cheese plate. In this recipe, we roll a log of goat cheese in the vibrant blossoms and then finish it with a drizzle of floral honey and flaky sea salt. It’s a striking cocktail party bite that could not be simpler to prepare.
Spring Pea Toasts with Lemony Ricotta
Serve these toasts during cocktail hour, alongside homemade soup for a light dinner, or topped with an olive oil-fried egg for brunch. This is spring cooking at its finest.