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Fall dinners · 45 min · 6 servings

Creamy Chicken Pot Pie Soup

Extra-savory chicken pot pie in a creamy, dairy-free soup with warm biscuits.

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Ingredients

  • 2 lb Drained canned cubed chicken
  • 1 ½ lb Yukon Gold potatoes
  • 4 Carrots
  • 4 Celery stalks
  • 1 Yellow onion
  • 5 Garlic cloves
  • 1 ½ cup Frozen peas
  • 6 cup Chicken broth
  • 2 cup Unsweetened plain oat milk
  • ½ cup All-purpose flour
  • 3 tbsp Olive oil
  • 2 tsp Dried thyme
  • 1 tsp Dried sage
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Poultry seasoning
  • ½ tsp Black pepper
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp Chicken bouillon
  • 1 package Dairy-free biscuits

Method

  1. Drain the canned chicken well and set it aside; it is already cooked and will go in near the end. Dice the onion, carrots, celery, and potatoes into small even pieces, and mince the garlic. Check the biscuit package for its oven temperature and preheat the oven while the soup starts.
  2. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery with a generous pinch of salt. Cook 7–8 minutes, stirring, until softened and lightly golden. Add garlic, thyme, sage, garlic powder, onion powder, poultry seasoning, and pepper; stir for 1 minute until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook away its raw taste. Slowly pour in a small amount of broth while stirring to make a smooth paste, then gradually whisk in the remaining broth. Stir in Dijon, Worcestershire, and the listed bouillon. Bring to a gentle simmer.
  4. Add diced potatoes. Simmer uncovered for 10–15 minutes, stirring occasionally, until a fork pierces them easily. While they cook, space the dairy-free biscuits on a baking sheet and bake for the time on their package until golden and fully cooked; keep warm for serving.
  5. Stir in drained chicken, frozen peas, and oat milk. Keep at a gentle simmer for about 5 minutes, stirring, until hot all the way through; avoid a hard boil after adding oat milk. Taste first, then add salt or a little more bouillon if the broth needs more depth. If too thick, add a splash of broth; if thin, simmer a few minutes more.
  6. Ladle soup into bowls and serve with the warm biscuits for dipping. Serve hot; taste for seasoning just before serving.
Weeknight · 45 min · 6 servings

Crispy Chicken Schnitzel with Warm German Potato Salad

Golden panko-crusted chicken with tangy bacon-Dijon potato salad.

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Ingredients

  • 2 ½ lb Chicken breasts
  • 1 ¼ cup All-purpose flour
  • 4 Eggs
  • 2 ½ cup Panko breadcrumbs
  • 2 ½ tsp Garlic powder
  • 2 ½ tsp Kosher salt
  • 1 ½ tsp Black pepper
  • 2 cup Neutral frying oil
  • 2 ½ lb Yukon Gold potatoes
  • 8 Bacon slices
  • 1 Yellow onion
  • 5 tbsp Apple cider vinegar
  • 2 ½ tbsp Dijon mustard
  • 2 ½ tbsp Honey
  • 5 tbsp Water
  • 2 Lemon

Method

  1. Start the potato salad: scrub potatoes and cut into 1-inch pieces. Put in a pot, cover with cold water by 1 inch, salt the water, bring to a boil, and simmer 12–16 minutes until just fork-tender. Drain well. Dice onion and bacon while the potatoes cook.
  2. Pound chicken between sheets of parchment to an even ¼-inch thickness. Pat dry. Set up three shallow bowls: flour mixed with a portion of the listed salt and pepper; beaten eggs; and panko mixed with garlic powder and the remaining salt and pepper. Coat each cutlet in flour, dip in egg, press into panko on both sides, and let stand on a rack 5 minutes.
  3. For the salad dressing, cook bacon in a large skillet over medium heat until crisp, about 6–8 minutes. Transfer bacon to a plate, leaving a thin layer of bacon fat in the pan. Cook onion in that fat 3–4 minutes until soft. Stir in vinegar, Dijon, honey, and the measured water; simmer 1–2 minutes, scraping up browned bits.
  4. Gently toss warm drained potatoes and chopped bacon with the hot dressing. Taste and add salt and pepper if needed. Cover loosely to keep warm; add a splash of water if the dressing tightens before serving.
  5. For the schnitzel, pour neutral oil into a heavy skillet to a depth of about ¼ inch; the amount needed depends on skillet width, and not all measured oil may be used. Heat over medium-high until a breadcrumb sizzles immediately. Fry cutlets in batches without crowding, about 3 minutes on the first side and 2–3 on the second, until deeply golden and the center reaches 165°F. Adjust heat if the coating darkens too quickly.
  6. Drain schnitzel on a wire rack so the crust stays crisp. Serve at once with warm German potato salad and lemon wedges. Do not pour the dressing over the schnitzel.
Fall dinners · 35 min · 6 servings

Creamy Sausage & Pumpkin Pasta

A generous, creamy pumpkin pasta with browned sausage and wilted spinach.

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Ingredients

  • 2 lb Mild Italian sausage
  • 2 lb Rigatoni or penne
  • 30 oz Pumpkin purée
  • 2 cup Chicken broth
  • 1 ½ cup Unsweetened plain oat milk
  • 8 oz Baby spinach
  • 6 Garlic cloves
  • 2 tsp Dried sage
  • ½ tsp Ground nutmeg
  • 1 tbsp Olive oil

Method

  1. Fill a large pot with water and salt it generously. Bring to a boil and cook pasta until 1 minute shy of al dente according to its package. Before draining, reserve a mug of starchy pasta water. Drain the pasta. Measure the listed plain pumpkin purée, not pumpkin pie filling, and mince the garlic.
  2. While pasta boils, remove sausage from casings if needed. Heat a large deep skillet or Dutch oven over medium-high with olive oil. Brown sausage 8–10 minutes, breaking it into small pieces, until fully cooked and browned at the edges. Spoon off excess fat if there is a lot; leave a little for flavor.
  3. Lower heat to medium. Add garlic and dried sage to the sausage and stir about 45 seconds, just until fragrant. Stir in the listed pumpkin purée, chicken broth, oat milk, and nutmeg. Scrape the browned bits from the pan bottom. Simmer gently 5–7 minutes, stirring often; season with salt and black pepper.
  4. Add spinach in handfuls, stirring until each batch wilts, about 2–3 minutes total. Add drained pasta and toss over low heat for 1–2 minutes until the pasta finishes cooking and is evenly coated.
  5. Add reserved pasta water ¼ cup at a time until the sauce is glossy and coats the pasta rather than sitting in a thick mound. Taste and adjust salt, pepper, or sage. Let stand 2 minutes, then serve warm. Refrigerate leftovers promptly for another meal.
Appetizers · 25 min · 12 servings

Wagyu Crostini with Truffle Aioli

Seared Wagyu on crisp baguette with truffle aioli, arugula, and shaved Parmesan. Makes about 12 bites.

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Ingredients

  • 8 oz Wagyu steak
  • 1 Baguette
  • 2 tbsp Olive oil
  • ½ cup Mayonnaise
  • 1 tsp Truffle oil
  • ½ tsp Lemon juice
  • 1 handful Baby arugula
  • 1 oz Shaved Parmesan
  • 1 pinch Garlic powder
  • 1 pinch Salt
  • 1 pinch Black pepper

Method

  1. Heat the oven to 400°F. Slice the baguette into enough half-inch rounds for the selected number of bites. Brush both sides lightly with olive oil and toast on a baking sheet for 6–8 minutes, turning once, until golden and crisp.
  2. Stir mayonnaise, truffle oil, lemon juice, garlic powder, and a pinch of salt together. Chill while you cook the steak.
  3. Pat Wagyu dry and season with salt and freshly cracked pepper. Sear in a hot cast-iron skillet about 1–2 minutes per side for medium-rare, adjusting for thickness. Rest 5 minutes, then slice thinly across the grain.
  4. Spread aioli on each crostini. Add a few leaves of arugula, a slice of Wagyu, and shaved Parmesan. Finish with a little salt and pepper. Serve promptly.
Appetizers · 25 min · 12 servings

Lobster Salad Puff Pastry Shells

Chilled lemon and chive lobster salad in crisp Pepperidge Farm puff pastry shells.

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Ingredients

  • 7 oz Cooked lobster meat
  • 3 tbsp Mayonnaise
  • 1 ½ tbsp Crème fraîche
  • 2 tsp Lemon juice
  • ½ tsp Lemon zest
  • 2 tsp Fresh chives
  • ½ tsp Celery salt
  • 1 pinch White pepper
  • 12 Pepperidge Farm puff pastry shells

Method

  1. Bake the puff pastry shells according to the package directions. Remove the centers and let the shells cool completely.
  2. Roughly chop the cooked lobster. Gently mix with mayonnaise, crème fraîche, lemon juice, zest, chives, celery salt, and white pepper. Chill until ready to serve.
  3. Spoon about 1 to 1½ tablespoons of lobster salad into each shell 30–45 minutes before serving. Keep the filling chilled until assembly.
Appetizers · 30 min · 12 servings

Applewood Bacon-Wrapped Medjool Dates

Sweet dates with tangy goat cheese and cracked pepper, wrapped in crisp applewood bacon.

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Ingredients

  • 12 Medjool dates
  • 3 oz Goat cheese
  • 6 Applewood bacon slices
  • 1 pinch Black pepper

Method

  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment. Slice each date lengthwise and remove its pit.
  2. Fill each date with about a teaspoon of goat cheese and a little cracked pepper. Cut bacon slices in half and wrap one half around each date; set seam-side down.
  3. Bake for 18–22 minutes, turning once, until the bacon is fully cooked and crisp. Let cool a few minutes before serving.
Appetizers · 25 min · 16 servings

Smoked Salmon Puff Pastry Bites

Flaky pastry squares with lemon-dill cream cheese and smoked salmon.

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Ingredients

  • 1 Puff pastry sheet
  • 8 oz Smoked salmon
  • 6 oz Cream cheese
  • 1 tbsp Lemon juice
  • ½ tsp Lemon zest
  • 1 tbsp Fresh dill
  • 1 pinch Black pepper

Method

  1. Heat the oven to 400°F. Cut thawed puff pastry into one square per serving, about 1½–2 inches across. Dock the centers with a fork and bake on parchment for 12–15 minutes until puffed and golden. Cool completely.
  2. Mix softened cream cheese with lemon juice, zest, chopped dill, and black pepper.
  3. Add about a teaspoon of the lemon-dill mixture to each square, top with a folded piece of smoked salmon, and garnish with dill. Assemble within 30–45 minutes of serving.
Appetizers · 30 min · 12 servings

Gruyère Puff Pastry Sausages

Cocktail sausages and Gruyère tucked into golden puff pastry, with everything spice and whole-grain mustard.

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Ingredients

  • 12 Cocktail sausages
  • 1 Puff pastry sheet
  • 3 oz Gruyère cheese
  • 1 Egg
  • 1 tbsp Everything bagel seasoning
  • 3 tbsp Whole-grain mustard

Method

  1. Heat the oven to 400°F. Cut the thawed puff pastry into one strip per sausage and the Gruyère into the same number of small pieces.
  2. Set a sausage and a piece of Gruyère on each strip, roll snugly, and place seam-side down on a parchment-lined baking sheet.
  3. Brush with beaten egg and sprinkle with everything bagel seasoning. Bake 18–22 minutes, until deeply golden and the sausages are heated through. Serve warm with whole-grain mustard.
Weeknight · 25 min · 6 servings

Korean Sloppy Joes

Sweet and savory beef on toasted buns with cool scallion yogurt sauce.

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Ingredients

  • 2 lb Ground beef (85/15)
  • 4 Garlic cloves
  • 3 tsp Sesame oil
  • ⅔ cup Ketchup
  • ⅔ cup Hoisin sauce
  • ⅔ cup Water
  • 2 tbsp Low-sodium soy sauce
  • 2 tsp Low-sodium soy sauce
  • 1 tbsp Rice wine vinegar
  • 1 tsp Rice wine vinegar
  • ½ tsp Sriracha
  • 3 Green onions
  • 6 Brioche rolls
  • 1 cup Plain nonfat Greek yogurt
  • 3 Green onions (topping)
  • 1 tbsp Rice wine vinegar (topping)
  • 2 tsp Lime juice
  • ½ tsp Sesame oil (topping)

Method

  1. Thinly slice the green onions, reserving half for the beef and half for the topping. Mince the garlic. In a small bowl, stir the yogurt with the topping onions, the topping vinegar, lime juice, and topping sesame oil. Add a pinch of salt and refrigerate while the beef cooks.
  2. Heat a large skillet over medium-high heat. Add the beef and cook 6–8 minutes, breaking it into small pieces, until browned and cooked through. Spoon off excess fat. Add garlic and the sesame oil measured for the beef; stir for 30 seconds.
  3. Stir in ketchup, hoisin, water, soy sauce, the vinegar measured for the beef, sriracha, and the reserved green onions. Simmer uncovered over medium heat 5–8 minutes, stirring occasionally, until the sauce clings to the beef. Taste and adjust sriracha or soy sauce.
  4. Split and toast the buns cut-side down in a dry skillet or under the broiler for 1–2 minutes. Spoon beef onto the bottoms, add a generous dollop of chilled scallion yogurt sauce, and close the buns.
Blackstone · 30 min · 6 servings

Blackstone Steak Stir-Fry

Thin steak, peppers, and onions in glossy garlic-soy sauce over rice.

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Ingredients

  • 2 lb Thin-sliced steak
  • 2 Bell peppers
  • 1 Large onion
  • 2 tbsp Avocado or vegetable oil
  • ½ cup Soy sauce
  • ¼ cup Brown sugar
  • 2 tbsp Water
  • 1 tbsp Sesame oil
  • 1 tbsp Minced garlic
  • 1 tsp Ground ginger
  • 1 tbsp Cornstarch
  • 2 cup Uncooked white rice

Method

  1. Rinse the rice if desired. Bring the listed white rice to a boil with 1½ times its volume of water, cover and simmer on low about 15 minutes, then rest covered 10 minutes and fluff. Use package directions if your rice variety differs. Slice steak thinly across the grain, slice peppers and onion, and mince garlic.
  2. Whisk soy sauce, brown sugar, the listed water, sesame oil, garlic, ginger, and cornstarch in a bowl until no lumps remain. Keep a clean spoon nearby for stirring the sauce.
  3. Heat the Blackstone to medium-high. Add half the oil and cook peppers and onion 5–7 minutes, tossing until browned at the edges but still tender-crisp. Move them to a cooler section.
  4. Add remaining oil, spread steak in one layer, and sear 1–2 minutes per side in batches so it browns rather than steams. Cook until the steak reaches your preferred doneness.
  5. Bring steak and vegetables together. Stir the sauce again, pour over, and toss 1–2 minutes until glossy and thickened. Divide rice among bowls and top with the steak and vegetables.
Weeknight · 20 min · 6 servings

Chicken Fried Rice

Cooked chicken, chilled rice, vegetables, and optional eggs.

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Ingredients

  • 6 cup Cooked chilled rice
  • 3 cup Leftover cooked chicken
  • 14 oz Frozen mixed vegetables
  • 2 Eggs (optional)
  • 4 tbsp Soy sauce
  • 2 tbsp Neutral cooking oil

Method

  1. Use fully cooked chicken and rice that has been refrigerated promptly; break up any rice clumps. Chop chicken into bite-size pieces. Have vegetables, eggs if using, soy sauce, and oil ready before heating the pan.
  2. Heat half the oil on a large skillet or Blackstone over medium-high. Cook frozen vegetables 4–6 minutes, stirring until hot and their moisture evaporates. Move to one side.
  3. If using eggs, add a little of the remaining oil to an empty area, scramble until just set, then break into pieces. Add chicken and heat thoroughly, about 2–3 minutes.
  4. Add remaining oil and cold rice. Spread into a thin layer, leave undisturbed for about 1 minute to crisp, then toss with vegetables, egg, and chicken. Repeat once or twice.
  5. Drizzle soy sauce over the rice, toss 2–3 minutes until everything is steaming hot, taste, and add more soy sauce if needed. Serve immediately.
Fall dinners · 45 min · 6 servings

Apple Cider–Dijon Chicken & Potatoes

Roasted potatoes and chicken in a cider, Dijon, and maple pan sauce.

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Ingredients

  • 2 ¼ lb Chicken breasts or thighs
  • 2 lb Baby potatoes
  • 1 ½ cup Apple cider
  • ⅓ cup Dijon mustard
  • 2 tbsp Maple syrup
  • 4 Garlic cloves
  • 1 cup Chicken broth
  • 1 tbsp Cornstarch
  • 4 sprig Fresh thyme
  • 2 tbsp Olive or neutral oil

Method

  1. Heat oven to 425°F. Halve the baby potatoes, toss with half the listed oil plus salt and pepper, and spread cut-side down on a sheet pan. Roast 30–35 minutes, turning once, until browned and tender.
  2. While potatoes roast, pat chicken dry and season with salt and pepper. Whisk cider, Dijon, maple syrup, and broth. Mince garlic and strip or chop the thyme.
  3. Heat the remaining oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Lower heat to medium, add garlic for 30 seconds, then pour in cider mixture and thyme.
  4. Simmer gently until chicken reaches 165°F in its thickest part, roughly 5–10 more minutes depending on thickness. Transfer chicken to a plate.
  5. Mix cornstarch with a splash of cold water. Whisk into simmering pan liquid for 1–2 minutes until it coats a spoon. Slice chicken and serve with roasted potatoes and sauce spooned over both.
Fall dinners · 35 min · 6 servings

Maple Bourbon Steak Tips & Sweet Potato Mash

Seared steak tips with a maple-bourbon glaze and mashed sweet potatoes.

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Ingredients

  • 2 lb Steak tips
  • 3 Sweet potatoes
  • 3 tbsp Maple syrup
  • ¼ cup Bourbon
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 3 Garlic cloves
  • ½ cup Beef broth
  • 2 tbsp Olive or neutral oil

Method

  1. Peel and cube sweet potatoes. Cover with water in a pot, add a pinch of salt, and simmer 15–18 minutes until a fork goes through easily. Drain well, then mash with half the listed oil or the same amount of butter, salt, and pepper; keep warm.
  2. Cut steak tips into even pieces, pat very dry, and season with salt and pepper. Mince garlic. Whisk maple syrup, bourbon, Worcestershire, Dijon, and broth in a cup.
  3. Heat a heavy skillet over medium-high with the remaining oil. Sear steak in batches without crowding, about 2–3 minutes per side. Set aside; it will finish briefly in the glaze.
  4. Lower heat to medium. Cook garlic for 30 seconds, pour in maple mixture, and simmer 3–5 minutes until slightly syrupy. Return steak and any juices for 1–2 minutes, coating well, until cooked to your liking.
  5. Spoon sweet potato mash onto plates and top with steak tips and all the pan glaze.
Fall dinners · 30 min · 6 servings

Pumpkin-Sage Sausage Pasta

Savory sausage and sage in a creamy pumpkin sauce.

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Ingredients

  • 1 ½ lb Rigatoni or penne
  • 1 lb Italian sausage
  • 1 cup Pumpkin purée
  • 1 Yellow onion
  • 4 Garlic cloves
  • 1 ½ cup Chicken broth
  • ¾ cup Oat cream
  • 8 leaf Fresh sage

Method

  1. Bring a large pot of salted water to a boil. Cook pasta until 1 minute shy of package directions; reserve a mug of pasta water, then drain.
  2. While pasta cooks, dice onion, mince garlic, and finely chop sage. Remove sausage from casings if needed. Brown sausage in a large deep skillet over medium-high for 6–8 minutes, breaking it into bite-size pieces.
  3. Add onion to the sausage pan and cook 4–5 minutes until soft. Add garlic and sage and stir 1 minute. Stir in pumpkin purée and broth, scraping up browned bits, then simmer 5 minutes.
  4. Stir in oat cream and add the drained pasta. Toss over medium-low for 1–2 minutes until pasta is tender and coated, adding reserved pasta water a splash at a time for a silky sauce. Season with salt, pepper, and a pinch of nutmeg if you like. Serve hot.
Fall dinners · 50 min · 6 servings

French Onion Meatballs

Beef meatballs simmered in deeply caramelized onion gravy.

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Ingredients

  • 2 lb Ground beef
  • ½ cup Breadcrumbs
  • 1 Egg
  • 3 Yellow onions
  • 5 tbsp Butter or dairy-free butter
  • 3 Garlic cloves
  • 3 cup Beef broth
  • 1 ⅔ tbsp Worcestershire sauce
  • 1 tbsp Flour
  • 2 lb Yukon Gold potatoes
  • 1 tbsp Olive or neutral oil

Method

  1. For the side, peel and cube the listed potatoes. Simmer in salted water 15–20 minutes until tender. Drain, mash with roughly half the listed butter or an equal amount of olive oil and a splash of warm water, then season and keep warm.
  2. Mix beef, breadcrumbs, egg, a small portion of the Worcestershire, salt, and pepper gently. Roll into evenly sized meatballs, about three per serving. Thinly slice the onions and mince garlic.
  3. Brown meatballs in a wide skillet with a little oil over medium-high, turning for 6–8 minutes; work in batches and set aside. They will finish cooking in the gravy.
  4. Lower heat to medium, add the remaining butter and onions, and cook 18–25 minutes, stirring often, until deep golden. Add garlic for 1 minute. Sprinkle in flour, stir for 1 minute, then slowly whisk in broth and the remaining Worcestershire.
  5. Return meatballs and juices to the skillet. Simmer gently 8–12 minutes until gravy thickens and meatballs reach 160°F. Taste for salt and pepper; spoon over the mashed potatoes.
Fall dinners · 30 min · 6 servings

Beef, Mushroom & Rosemary Orzo

A rich one-pot beef and mushroom orzo.

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Ingredients

  • 1 ½ lb Ground beef
  • 16 oz Mushrooms
  • 1 ½ cup Orzo
  • 3 ½ cup Beef broth
  • 1 Yellow onion
  • 3 Garlic cloves
  • 1 tbsp Worcestershire sauce
  • 2 sprig Fresh rosemary
  • 1 tbsp Dijon mustard

Method

  1. Dice onion, mince garlic, slice mushrooms, and strip rosemary leaves from their stems. Warm broth in a separate pan or microwave so the orzo cooks evenly.
  2. In a wide heavy pot over medium-high, brown ground beef for 5–7 minutes, breaking it up. Add mushrooms and cook another 5–6 minutes until they release liquid and begin to brown; drain excess fat if needed.
  3. Add onion and cook 3–4 minutes, then add garlic and chopped rosemary for 30 seconds. Stir in dry orzo, Worcestershire, and Dijon to coat.
  4. Pour in broth, bring to a gentle simmer, and cook uncovered 10–12 minutes, stirring every couple of minutes and scraping the bottom. Add a splash of water if the pot dries before the orzo is tender.
  5. Turn off heat, cover 3 minutes to thicken, and taste for salt and pepper. Divide into bowls; add a splash of oat cream if you prefer a creamier finish.
Fall dinners · 3 hr · 6 servings

Cider-Braised Beef

Slow-braised beef with cider, onion, and a little tomato paste.

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Ingredients

  • 3 lb Beef chuck roast
  • 2 cup Apple cider
  • 2 cup Beef broth
  • 2 Yellow onions
  • 4 Carrots
  • 2 tbsp Tomato paste
  • 4 Garlic cloves
  • 4 sprig Fresh thyme
  • 2 lb Yukon Gold potatoes
  • 2 tbsp Butter or dairy-free butter
  • 1 tbsp Olive or neutral oil

Method

  1. Heat oven to 325°F. Pat the chuck roast dry, season all over with salt and pepper, and cut into 3 or 4 large pieces. Slice onions, cut carrots into thick chunks, and mince garlic.
  2. Heat the listed oil in a Dutch oven over medium-high. Brown beef in batches, 3–4 minutes per side; transfer to a plate. Lower heat to medium and cook onions and carrots 5 minutes, then garlic and tomato paste for 1 minute.
  3. Pour in cider and broth, scraping the browned bits off the bottom. Return beef and any juices; add thyme. Bring to a simmer, cover, and braise in the oven 2½–3 hours, turning beef halfway, until a fork easily pulls it apart.
  4. About 25 minutes before the beef is done, peel and cube the listed potatoes. Simmer in salted water 15–20 minutes until tender, drain, and mash with some of the listed butter or an equal amount of olive oil and a splash of warm water.
  5. Lift beef out and shred with two forks, discarding thyme stems. If the braising liquid is thin, simmer uncovered on the stove 5–10 minutes. Return beef to the sauce, adjust seasoning, and serve over mashed potatoes with the carrots.
Blackstone · 30 min · 6 servings

Teriyaki Steak & Pineapple Bowls

Griddled steak, pineapple, rice, cucumber, and avocado.

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Ingredients

  • 2 lb Steak
  • 3 cup Pineapple chunks
  • 1 ½ cup Uncooked rice
  • 1 Cucumber
  • 2 Avocados
  • ½ cup Teriyaki sauce
  • 1 tbsp Olive or neutral oil

Method

  1. Bring rice and 1½ times its volume of water to a boil; cover and simmer on low for about 15 minutes, then rest covered 10 minutes and fluff. Follow the package instead for a different rice variety. Cut pineapple into bite-size chunks, slice cucumber and avocado, and pat steak dry. Season steak lightly with salt and pepper.
  2. Heat a Blackstone or large skillet to medium-high with the listed oil. Cook pineapple 2–3 minutes per side until caramelized; move aside.
  3. Sear steak in batches for 2–4 minutes per side depending on thickness, until cooked to your liking. Rest 5 minutes, then slice thinly across the grain.
  4. Return steak briefly to the griddle with teriyaki sauce and toss 30–60 seconds to glaze. Divide rice into bowls and arrange steak, warm pineapple, cucumber, and avocado on top. Spoon over any remaining glaze.
Blackstone · 25 min · 6 servings

Chicken Smash Tacos

Ground chicken pressed onto tortillas and cooked crisp.

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Ingredients

  • 2 lb Raw ground chicken
  • 12 Small tortillas
  • 3 cup Shredded lettuce
  • 2 Tomatoes
  • 2 Limes
  • 2 Avocados
  • ½ cup Mayonnaise
  • 1 tbsp Olive or neutral oil

Method

  1. Finely dice tomatoes, shred lettuce, slice avocado, and cut some of the lime into wedges. For a quick sauce, stir the listed mayonnaise with juice from part of the lime and a pinch of salt; thin with a little water if needed.
  2. Divide ground chicken into as many portions as there are tortillas. Spread each portion in a thin, even layer over one side of a small tortilla, pressing to the edges. Season the chicken with salt, pepper, and a little chili powder.
  3. Heat a lightly oiled Blackstone or skillet over medium-high. Place tortillas chicken-side down and press flat. Cook 3–4 minutes until the chicken browns; flip and toast the tortilla 1–2 minutes longer. Check that chicken reaches 165°F. Work in batches.
  4. Top each taco with lettuce, tomato, avocado, and lime mayonnaise. Serve with lime wedges while the tortillas are crisp.
Blackstone · 30 min · 6 servings

Garlic-Herb Salmon, Potatoes & Green Beans

Salmon with crisp griddled potatoes and green beans.

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Ingredients

  • 2 lb Salmon
  • 1 ¾ lb Potatoes
  • 1 lb Green beans
  • 4 Garlic cloves
  • 1 Lemon
  • 3 tbsp Olive oil

Method

  1. Cut potatoes into small even pieces. Microwave covered with 2 tablespoons water for 5–6 minutes until nearly tender; drain and dry. Trim green beans, mince garlic, and cut lemon into wedges.
  2. Heat a lightly oiled Blackstone to medium. Spread potatoes in one layer and cook 10–12 minutes, turning occasionally, until deeply crisp and fully tender. Season with salt and herbs.
  3. Pat salmon dry and season with salt, pepper, garlic, and a little oil. Put skin-side down if it has skin. Cook about 5–6 minutes on the first side and 2–4 minutes on the second, until the thickest part reaches 145°F.
  4. During the last 6–8 minutes, cook green beans in a separate lightly oiled area, tossing until bright and tender-crisp. Season with salt and a squeeze of lemon. Serve salmon with potatoes, beans, and lemon wedges.
Blackstone · 30 min · 4 servings

BBQ Chicken Bacon Loaded Potatoes

Crispy potatoes loaded with BBQ chicken, bacon, and avocado.

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Ingredients

  • 2 lb Chicken breast
  • 4 Russet potatoes
  • 6 Bacon slices
  • ½ cup BBQ sauce
  • 1 Avocado
  • 1 tbsp Olive or neutral oil

Method

  1. Scrub and pierce russet potatoes. Microwave 7–10 minutes, turning halfway, until almost tender. Cool enough to handle, halve lengthwise, brush cut sides with oil, and season with salt.
  2. Cook bacon on a medium Blackstone or in a skillet until crisp, about 6–8 minutes. Transfer to paper towels and chop. Dice chicken, season with salt and pepper, and cook in a clean lightly oiled area 6–8 minutes until it reaches 165°F.
  3. Set potatoes cut-side down on the griddle for 5–7 minutes until browned and tender inside. Toss hot chicken with BBQ sauce for the last minute of cooking. Dice the avocado.
  4. Divide the potato halves among plates. Top with BBQ chicken, chopped bacon, and avocado; drizzle with extra BBQ sauce if desired.
Blackstone · 35 min · 6 servings

Swiss, Mushroom & Onion Smash Burgers

Burgers with slow-cooked Vidalia onions and portobello mushrooms.

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Ingredients

  • 2 lb Ground beef
  • 6 Burger buns
  • 6 Swiss cheese slices
  • 2 Vidalia onions
  • 8 oz Portobello mushrooms
  • 3 tbsp Olive oil
  • 1 tbsp Butter or dairy-free butter
  • 1 tbsp Worcestershire sauce

Method

  1. Thinly slice onions and mushrooms. In a portion of the listed oil and butter, cook onions over medium-low 18–22 minutes, stirring often until caramelized. Add mushrooms, remaining oil, Worcestershire, salt, and pepper; cook 6–8 minutes until browned. Keep warm.
  2. Divide beef into one loose ball per bun without packing tightly. Heat the Blackstone to medium-high. Place balls on the hot surface, smash firmly into thin patties, and season with salt and pepper.
  3. Cook 2–3 minutes until edges are browned, scrape and flip, then add Swiss cheese and cook another 1–2 minutes until melted and burgers reach your preferred doneness. Toast buns cut-side down for 1 minute.
  4. Stack patties on buns and pile the caramelized onions and mushrooms on top. Serve immediately.
Blackstone · 45 min · 12 servings

Lemon-Garlic Chicken with Corn & Peppers

Lemon-garlic chicken thighs with griddled corn, peppers, and rice.

View recipe

Ingredients

  • 8 lb Bone-in skin-on chicken thighs
  • 5 tbsp Olive oil
  • 6 Garlic cloves
  • 2 Lemons
  • 12 Corn ears
  • 6 Bell peppers
  • 2 ½ cup Uncooked rice

Method

  1. Pat chicken dry. Mince garlic and mix with juice from part of the lemon, about two-thirds of the oil, paprika, oregano, salt, and pepper. Rub over chicken, including under loose skin. Cut a portion of the lemon into wedges for serving.
  2. Bring rice and 1½ times its volume of water to a boil; cover and simmer on low for about 15 minutes, then rest covered 10 minutes and fluff. Follow the package instead for a different rice variety. Keep covered until serving. Shuck corn and cut each ear into thirds if needed. Slice peppers into wide strips; toss corn and peppers with the remaining oil, salt, and pepper.
  3. Heat Blackstone with a medium-hot zone and a cooler zone. Sear chicken skin-side down 8–10 minutes until crisp, flip, then move to the cooler area and cook covered or tented for 20–30 minutes more, turning as needed. Check the thickest pieces reach at least 165°F; 175–185°F gives thighs a more tender finish.
  4. While chicken finishes, griddle corn 10–15 minutes, turning to char all sides, and peppers 6–8 minutes until tender. Rest chicken 5 minutes. Serve with rice, corn, peppers, and lemon wedges.
Blackstone · 35 min · 10 servings

Honey-Garlic Chicken Bowls

Sweet garlic chicken with fruit, vegetables, and rice.

View recipe

Ingredients

  • 6 lb Chicken breast or thighs
  • 1 ¼ cup Honey
  • ⅝ cup Soy sauce
  • 15 tbsp Butter or dairy-free butter
  • 20 Garlic cloves
  • 3 cup Uncooked rice
  • 3 Avocados
  • 2 Cucumber
  • 2 Mangoes
  • 3 cup Pineapple chunks
  • 1 tbsp Olive or neutral oil

Method

  1. Bring rice and 1½ times its volume of water to a boil; cover and simmer on low for about 15 minutes, then rest covered 10 minutes and fluff. Follow the package instead for a different rice variety. Cut cucumber, avocado, mango, and pineapple into bite-size pieces. Mince garlic; whisk honey and soy sauce together.
  2. Cut chicken into even pieces and season lightly with salt and pepper. Cook in batches on a lightly oiled Blackstone over medium-high for 6–8 minutes, turning until all pieces reach 165°F. Move to a clean tray.
  3. In a skillet over medium-low, melt butter or dairy-free butter and cook garlic for about 30 seconds. Add honey-soy mixture and bubble gently 2–3 minutes until glossy. Keep the heat moderate so honey does not scorch.
  4. Toss cooked chicken in sauce until coated. Spoon rice into bowls and add chicken, cucumber, avocado, mango, and pineapple. Drizzle any remaining sauce over the chicken.
Blackstone · 30 min · 8 servings

Garlic-Lime Chicken & Avocado-Cucumber Salad

Citrusy chicken with a cool cucumber and avocado salad.

View recipe

Ingredients

  • 4 ½ lb Chicken thighs
  • 2 Cucumbers
  • 2 Avocados
  • 2 Limes
  • 4 Garlic cloves
  • 3 tbsp Olive oil

Method

  1. Mince garlic. Squeeze some of the lime for the marinade and reserve the rest for the salad. Mix the marinade juice with about two-thirds of the olive oil, garlic, paprika, chili powder, salt, and pepper. Coat chicken and let stand 10 minutes while the griddle heats.
  2. Slice cucumbers and dice avocados. Toss cucumber with the remaining oil, juice from the reserved lime, and a pinch of salt. Fold in avocado just before serving so it keeps its shape.
  3. Cook chicken on a lightly oiled Blackstone over medium heat for about 5–7 minutes per side, adjusting for thickness, until the thickest part reaches 165°F. Rest 5 minutes, then slice.
  4. Serve warm chicken beside the avocado-cucumber salad, spooning any resting juices over the chicken.
Weeknight · 35 min · 6 servings

One-Pot Garlic Butter Beef & Potatoes

Cozy ground beef and Yukon Gold potatoes in a savory gravy.

View recipe

Ingredients

  • 2 lb Ground beef
  • 1 ½ lb Yukon Gold potatoes
  • 1 Yellow onion
  • 4 Garlic cloves
  • 3 tbsp Butter or dairy-free butter
  • 2 tbsp Tomato paste
  • 2 cup Beef broth
  • 1 cup Frozen peas
  • 1 tbsp Worcestershire sauce

Method

  1. Dice potatoes into ½-inch pieces, dice onion, and mince garlic. Brown beef in a large deep skillet or Dutch oven over medium-high for 6–8 minutes. Drain excess fat, then transfer beef to a bowl.
  2. Add potatoes and a portion of the butter to the pot. Cook 6–8 minutes, stirring occasionally, until the edges begin to brown. Add onion for 3 minutes and garlic for 30 seconds.
  3. Return beef. Stir in remaining butter, tomato paste, the listed Worcestershire and a pinch of thyme, salt, and pepper. Pour in broth, scraping the bottom, and bring to a simmer.
  4. Cover and cook 12–18 minutes until potatoes are fork-tender. Uncover and simmer a few minutes to thicken into a gravy. Stir in frozen peas and cook 2–3 minutes until hot. Taste and serve in bowls.
Weeknight · 35 min · 6 servings

One-Pot Creamy Garlic Beef & Rice

Ground beef and rice simmered in a light tomato-garlic sauce.

View recipe

Ingredients

  • 2 lb Ground beef
  • 1 Yellow onion
  • 4 Garlic cloves
  • 1 ½ cup Uncooked rice
  • 3 cup Beef broth
  • 1 cup Crushed tomatoes
  • 2 tbsp Tomato paste
  • ½ cup Oat cream
  • 2 cup Spinach

Method

  1. Dice onion and mince garlic. In a deep skillet with a tight lid, brown ground beef and onion over medium-high for 7–8 minutes. Drain excess fat. Stir in garlic and tomato paste for 1 minute; season with Italian seasoning, salt, and pepper.
  2. Stir in uncooked rice, broth, and crushed tomatoes. Scrape the pan bottom, bring to a boil, then cover and lower heat to a gentle simmer.
  3. Cook 18–20 minutes without repeatedly lifting the lid. Check that rice is tender and liquid absorbed; add a splash of water and cook a few more minutes if needed.
  4. Turn off heat and rest covered 5 minutes. Stir in oat cream and spinach until spinach wilts in the heat of the rice. Taste for seasoning and serve.
Weeknight · 25 min · 6 servings

Ground Beef Taco Bowls

Rice bowls with taco beef, beans, corn, and fresh toppings.

View recipe

Ingredients

  • 2 lb Ground beef
  • 3 tbsp Taco seasoning
  • 2 cup Uncooked rice
  • 1 can Black beans
  • 2 cup Corn
  • 3 cup Lettuce
  • 2 Tomatoes
  • 2 Avocados
  • 1 cup Salsa

Method

  1. Bring rice and 1½ times its volume of water to a boil; cover and simmer on low for about 15 minutes, then rest covered 10 minutes and fluff. Follow the package instead for a different rice variety. Drain and rinse black beans, thaw or drain corn, shred lettuce, dice tomatoes and avocados, and set out salsa.
  2. Brown beef in a skillet over medium-high for 6–8 minutes, breaking it apart. Drain excess fat. Add taco seasoning and a splash of water, then simmer 2–3 minutes until the beef is coated.
  3. Warm beans and corn together in a small pan with a splash of water over medium heat for 3–4 minutes; season lightly with salt.
  4. Divide rice among bowls. Add taco beef, warm beans and corn, lettuce, tomatoes, avocado, and salsa. Serve immediately, keeping cold toppings separate until eating if packing leftovers.
Weeknight · 30 min · 6 servings

Philly Cheesesteak Loaded Fries

Crisp fries topped with shaved steak, peppers, and onions.

View recipe

Ingredients

  • 1 ¾ lb Shaved steak
  • 2 lb Frozen fries
  • 2 Bell peppers
  • 1 Yellow onion
  • 1 tbsp Worcestershire sauce
  • 1 cup Dairy-free cheese (optional)
  • 1 tbsp Olive or neutral oil

Method

  1. Heat oven or air fryer to the temperature on the fries package. Cook fries in a single layer until deeply crisp, usually 20–25 minutes in the oven or 12–18 minutes in an air fryer, shaking halfway. Season with salt.
  2. Meanwhile, slice peppers and onion. Heat the remaining oil in a large skillet or on the Blackstone over medium-high. Cook peppers and onion 6–8 minutes until soft with browned edges; set aside.
  3. Spread shaved steak in the hot pan in batches. Sear 1–2 minutes without moving, then flip and cook until browned. Toss with Worcestershire, peppers, onions, and a pinch of garlic powder; taste for salt.
  4. Transfer fries to a platter or plates. Pile steak and vegetables on top. If using optional cheese, scatter it over the hot topping and return to the oven briefly to melt. Serve right away so the fries stay crisp.
Weeknight · 30 min · 6 servings

Honey-Mustard Pork Tenderloin & Potatoes

Pork tenderloin with Dijon-honey glaze, broccoli, and red potatoes.

View recipe

Ingredients

  • 2 ¼ lb Pork tenderloin
  • 2 lb Red potatoes
  • 1 ½ lb Broccoli
  • 3 tbsp Dijon mustard
  • 3 tbsp Honey
  • 1 tbsp Apple cider vinegar
  • 2 tbsp Olive or neutral oil

Method

  1. Cut red potatoes into small even pieces. Microwave covered with 2 tablespoons water 5–6 minutes until almost tender; drain. Cut broccoli into florets. Whisk Dijon, honey, vinegar, and a splash of water for the sauce.
  2. Heat half the oil in a large skillet or on the griddle over medium-high. Crisp potatoes 8–10 minutes, turning until fully tender and golden. Season with salt and keep warm.
  3. Steam broccoli over simmering water for 4–6 minutes until bright green and tender-crisp. Alternatively sauté with a splash of water in a covered skillet. Season with salt and pepper.
  4. Cut pork tenderloin into 1-inch medallions, season, and sear in the remaining oil over medium-high for about 3–4 minutes per side, until the center reaches 145°F. Rest 3 minutes.
  5. Lower heat, pour mustard-honey mixture into the pork pan and simmer 1–2 minutes, scraping the browned bits. Return pork briefly to coat. Serve with crisp potatoes and broccoli, spooning sauce over pork.
Weeknight · 30 min · 6 servings

Crispy Chicken BLT Wraps

Chicken, bacon, lettuce, tomato, and avocado in warm wraps.

View recipe

Ingredients

  • 2 lb Chicken breast strips
  • 8 Bacon slices
  • 6 Large tortillas
  • 3 cup Lettuce
  • 2 Tomatoes
  • 2 Avocados
  • ½ cup Dairy-free mayonnaise
  • 1 tbsp Olive or neutral oil

Method

  1. Cook bacon in a skillet over medium heat until crisp, about 7–9 minutes, then drain and break into pieces. Wash and dry lettuce, slice tomatoes and avocados, and spread mayonnaise on tortillas.
  2. Season chicken strips with salt, pepper, paprika, and garlic powder. In a lightly oiled skillet over medium-high, cook chicken 6–8 minutes, turning until golden and the thickest piece reaches 165°F.
  3. Warm tortillas in a dry skillet for about 20 seconds per side. Arrange chicken, bacon, lettuce, tomato, and avocado down the center of each tortilla.
  4. Fold sides inward, roll tightly, and cut in half. For a crisp outside, sear the wrapped seam-side down for 1 minute in the hot skillet. Serve while chicken is warm.
Weeknight · 45 min · 8 servings

Autumn Harvest Chili

A fall chili with sweet potatoes, black beans, corn, and tomatoes.

View recipe

Ingredients

  • 2 lb Ground beef or turkey
  • 1 ½ lb Sweet potatoes
  • 2 can Black beans
  • 2 can Fire-roasted tomatoes
  • 2 cup Corn
  • 1 Yellow onion
  • 2 tbsp Chili powder

Method

  1. Peel sweet potatoes and dice into ½-inch cubes. Dice onion. Drain and rinse beans; drain corn if canned. Open tomatoes and measure chili powder.
  2. Brown beef or turkey with onion in a large pot over medium-high for 7–8 minutes, breaking it up. Drain excess fat. Stir in chili powder and a pinch of cumin, salt, and pepper for 30 seconds.
  3. Add sweet potatoes, beans, tomatoes with their juices, corn, and enough water or broth to come halfway up the vegetables. Bring to a boil, then lower to a steady gentle simmer.
  4. Cook partially covered for 25–30 minutes, stirring occasionally, until sweet potatoes are tender and the chili thickens. Add a splash of water if needed; taste and adjust seasoning. Ladle into bowls.
Weeknight · 25 min · 6 servings

Maple-Dijon Salmon

Oven-roasted salmon with a sweet tangy glaze.

View recipe

Ingredients

  • 2 lb Salmon
  • 3 tbsp Maple syrup
  • 2 tbsp Dijon mustard
  • 2 Garlic cloves
  • 1 Lemon
  • 1 lb Green beans
  • 1 ½ cup Uncooked white rice

Method

  1. Heat oven to 400°F. Line a sheet pan with parchment or lightly oil it. Pat salmon dry and place skin-side down. Season lightly with salt and pepper.
  2. Mince garlic. Whisk maple syrup, Dijon, garlic, and juice from half the lemon. Slice the other half into wedges for serving.
  3. Brush glaze over salmon, saving a little for a second brush halfway through. Bake about 12–16 minutes depending on thickness, until the thickest part reaches 145°F. Let rest 2 minutes.
  4. While salmon bakes, cook the listed rice with 1½ times its volume of water: bring to a boil, cover and simmer on low 15 minutes, then rest covered 10 minutes and fluff. Trim green beans and sauté in a lightly oiled skillet with a splash of water for 5–7 minutes until tender-crisp; season with salt. Serve salmon over rice with beans and lemon wedges.
Weeknight · 30 min · 6 servings

Steak Fajitas

Fast steak, pepper, and onion fajitas with tortillas and lime.

View recipe

Ingredients

  • 2 lb Thin-sliced steak
  • 3 Bell peppers
  • 1 Yellow onion
  • 12 Tortillas
  • 2 Limes
  • 3 tbsp Fajita seasoning
  • 2 tbsp Olive or neutral oil

Method

  1. Slice peppers and onion into thin strips and cut limes into wedges. Pat steak dry, slice thinly across the grain if needed, and toss with fajita seasoning plus half the oil.
  2. Heat a large skillet or Blackstone to medium-high. Cook peppers and onion in the remaining oil for 6–8 minutes until tender with some char; move to a plate.
  3. Sear steak in a single layer in batches, about 1–2 minutes per side, until browned and cooked to your liking. Return vegetables, squeeze in juice from part of the lime, and toss for 30 seconds.
  4. Warm tortillas on the griddle or in a dry skillet about 20 seconds per side. Fill with steak and vegetables and serve the remaining lime wedges alongside.
Weeknight · 30 min · 6 servings

Panko Salmon Burgers

Salmon patties with a crisp panko crust.

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Ingredients

  • 2 lb Salmon
  • 1 cup Panko breadcrumbs
  • 1 Egg
  • 1 Lemon
  • 6 Burger buns
  • ½ cup Mayonnaise
  • 1 tbsp Olive or neutral oil

Method

  1. Pat salmon dry, remove skin and any pin bones, and chop finely with a knife. In a bowl, gently combine with panko, egg, juice of half a lemon, ½ teaspoon salt, and pepper. Divide into one patty per bun and chill 10 minutes to firm up.
  2. For a quick lemon topping, mix the listed mayonnaise with juice from the other lemon half and a pinch of salt. Toast buns cut-side down in a dry skillet for 1–2 minutes; set aside.
  3. Heat a thin layer of oil in a nonstick skillet over medium. Cook patties about 3–4 minutes per side, turning carefully, until golden and centers reach 145°F.
  4. Spread lemon mayonnaise on buns, add salmon patties, and serve hot. Optional lettuce or tomato can be added separately if you have it.
Weeknight · 25 min · 6 servings

Ground Turkey Taco Rice Bowls

A lighter taco bowl with rice, beans, and crunchy toppings.

View recipe

Ingredients

  • 2 lb Ground turkey
  • 3 tbsp Taco seasoning
  • 2 cup Uncooked rice
  • 1 can Black beans
  • 2 cup Corn
  • 2 Avocados

Method

  1. Bring rice and 1½ times its volume of water to a boil; cover and simmer on low for about 15 minutes, then rest covered 10 minutes and fluff. Follow the package instead for a different rice variety. Drain and rinse beans, thaw or drain corn, and dice avocados.
  2. Heat a skillet over medium-high. Add ground turkey and cook 6–8 minutes, breaking it into small pieces, until cooked through to 165°F. Stir in taco seasoning and a splash of water; simmer 2–3 minutes until coated.
  3. Warm beans and corn together in a small saucepan with a splash of water for 3–4 minutes. Season lightly.
  4. Divide rice into bowls and top with turkey, beans, corn, and avocado. Add any optional salsa or lettuce from your pantry just before serving.
Weeknight · 40 min · 6 servings

Garlic-Herb Pork Loin, Potatoes & Zucchini

Sheet-pan pork with baby potatoes and zucchini.

View recipe

Ingredients

  • 2 lb Pork loin
  • 2 lb Baby potatoes
  • 3 Zucchini
  • 4 Garlic cloves
  • 3 tbsp Olive oil

Method

  1. Heat oven to 425°F. Halve baby potatoes, slice zucchini into thick half-moons, and mince garlic. Toss potatoes with a portion of the oil, salt, and pepper on a large sheet pan. Roast 15 minutes.
  2. Pat pork loin dry and rub with a portion of the oil, garlic, and dried Italian herbs, salt, and pepper. Toss zucchini with remaining oil and a pinch of salt.
  3. Move potatoes aside, put pork in the middle of the pan, and spread zucchini in a single layer around it. Roast 18–25 minutes more, tossing vegetables once, until the center of the pork reaches 145°F.
  4. Transfer pork to a board and rest at least 3 minutes. If potatoes need more browning, return vegetables to the oven while pork rests. Slice pork and serve with potatoes, zucchini, and any pan juices.
Cocktails · 5 min · 1 drinks

Raspberry French 75

A bright raspberry and lemon gin cocktail finished with bubbles.

View recipe

Ingredients

  • 1 oz Gin
  • ½ oz Fresh lemon juice
  • ½ oz Raspberry syrup
  • 3 oz Champagne or prosecco
  • 2 Fresh raspberries

Method

  1. Chill a Champagne flute. Add gin, lemon juice, and raspberry syrup to a shaker with ice. Shake briskly for about 10 seconds until cold.
  2. Strain into the flute. Slowly top with Champagne or prosecco, give one gentle stir, and garnish with fresh raspberries. Serve at once while sparkling.
Cocktails · 5 min · 1 drinks

Lemon Basil Gin Spritz

Fresh basil, honey, lemon, and a lively splash of bubbles.

View recipe

Ingredients

  • 2 oz Gin
  • ¾ oz Fresh lemon juice
  • ½ oz Honey syrup
  • 3 Fresh basil leaves
  • 3 oz Club soda or prosecco
  • 1 Lemon wedge

Method

  1. If making honey syrup, stir equal parts honey and warm water until smooth; cool before using. Gently press basil leaves in the bottom of a shaker to release aroma without shredding them.
  2. Add gin, lemon juice, honey syrup, and ice. Shake for about 10 seconds, then strain into a tall glass of fresh ice. Top with cold club soda or prosecco. Stir gently once and garnish with a basil leaf and lemon wedge.
Cocktails · 5 min · 1 drinks

Maple Old Fashioned

Bourbon or rye with maple syrup, bitters, and orange.

View recipe

Ingredients

  • 2 oz Bourbon or rye whiskey
  • ½ tsp Pure maple syrup
  • 2 dash Angostura bitters
  • 1 Orange peel

Method

  1. Add maple syrup and bitters to a mixing glass and stir briefly to combine.
  2. Add whiskey and plenty of ice. Stir for 20–30 seconds until well chilled, then strain over a large ice cube in a rocks glass. Squeeze the orange peel over the drink to release its oils, rub it around the rim, and drop it in.
Cocktails · 5 min · 1 drinks

Manhattan

A smooth whiskey and sweet vermouth classic with a cherry.

View recipe

Ingredients

  • 2 oz Bourbon or rye whiskey
  • 1 oz Sweet vermouth
  • 2 dash Angostura bitters
  • 1 Cocktail cherry

Method

  1. Chill a coupe or cocktail glass. Pour whiskey, sweet vermouth, and bitters into a mixing glass, then fill with ice.
  2. Stir smoothly for 20–30 seconds until very cold and slightly diluted. Strain into the chilled glass and garnish with one cocktail cherry.
Cocktails · 5 min · 4 drinks

Apple Cider Margarita

Apple cider, lime, and lemon with a cinnamon-sugar rim.

View recipe

Ingredients

  • 7 oz Blanco tequila
  • 4 oz Triple sec
  • 2 oz Fresh lime juice
  • 1 oz Fresh lemon juice
  • 18 oz Apple cider
  • 1 tbsp Sugar (rim)
  • ½ tsp Ground cinnamon (rim)
  • 4 Apple slices (garnish)
  • 4 Cinnamon sticks (garnish)

Method

  1. Chill the tequila, triple sec, cider, lime juice, and lemon juice. Mix the listed sugar and cinnamon on a small plate. Moisten the rim of a glass with a little lime juice, then dip it into the cinnamon sugar.
  2. Combine the displayed amounts of tequila, triple sec, lime juice, lemon juice, and apple cider in a cold mixing glass or jar. Stir or shake gently without ice until combined. Keeping the ingredients chilled preserves the drink’s balance without watering it down.
  3. Pour into the rimmed glass and garnish with an apple slice and cinnamon stick. Add ice to the glass if desired. For a batch, use the ingredient amounts shown for your selected number of drinks; chill without ice until serving.
Cocktails · Prep 5 min · Cook 0 min · 1 drinks

Apple Cider Martini

Spiced rum, cider, lemon, maple, and bitters.

View recipe

Ingredients

  • 2 oz Spiced rum
  • 2 oz Apple cider
  • ½ oz Fresh lemon juice
  • ½ oz Maple syrup
  • 2 dash Angostura bitters
  • 1 Apple slice (garnish)
  • 1 Cinnamon stick (garnish)

Method

  1. Add the spiced rum, apple cider, lemon juice, maple syrup, and bitters in the displayed amounts to a shaker filled with ice.
  2. Shake for 15–20 seconds until thoroughly chilled, then strain into a chilled martini glass. Garnish with the apple slice and cinnamon stick.
Cocktails · Prep 5 min · Cook 0 min · 1 drinks

Lavender Martini

Vodka and lemon with a touch of concentrated lavender flavor.

View recipe

Ingredients

  • 2 oz Vodka
  • ¾ oz Fresh lemon juice
  • ½ oz Simple syrup
  • 2 drops Frontier lavender flavor

Method

  1. Add vodka, lemon juice, simple syrup, and the listed lavender flavor to a shaker filled with ice.
  2. Shake until cold, then strain into a chilled martini glass. Taste before making another drink; the lavender flavor is concentrated.
Good food, thoughtful spending, and time together at the table.