What’s on Your Plate
Brussels sprouts with whole garlic are roasted until caramelized, smashed them with butter, finished with balsamic, so you can enjoy a naturally sweet, savory side dish that goes with everything.
Easy French Chicken with Grapefruit and Thyme
What’s on Your Plate
Sear chicken thighs skin-side down in a hot cast iron skillet until the fat renders, then finish with grapefruit juice, thyme, and a splash of white wine to create a bright, deeply flavored pan sauce.
Freezer Chocolate-Mint Dreams – 7 Essential Secrets
What’s on Your Plate
Freezer Chocolate-Mint Dream cookies keep their shape and develop richer flavor because the dough is frozen before baking. Sanding sugar is used instead of regular sugar to make mint powdered sugar that won’t melt, and a pinch of pepper gives depth the way traditional holiday cookies do.
Brazilian-Style-Shrimp and Beans – 1 Pan Easy Dinner
What’s on Your Plate
This one-pan Brazilian-style shrimp and beans dinner builds flavor in layers, starting with sautéed aromatics and peppers, brightened with lime and cilantro, followed by gently steamed shrimp that stay tender because they are removed before the chili-seasoned beans simmer in the same pan. The shrimp return at the end for serving, and the dish is finished with fresh cilantro and cotija.
Dry Brine for Turkey and Poultry
What’s on Your Plate
Dry brining seasons poultry deeply by using salt to draw out moisture, dissolve, and reabsorb, pulling sugar and herbs into the meat through osmosis; it creates juicier meat and crispier skin than wet brining, with less mess and better control.
Hoisin Duck – 7 Inspired Reasons to Skip Turkey
What’s on Your Plate
Hoisin Duck is dry-brined, spatchcocked, and roasted on a rack for crisp skin and tender meat. The sweet-savory Hoisin glaze caramelizes in the oven for a glossy finish. It’s the perfect choice when you want an elegant, flavorful alternative to turkey or chicken, and pairs beautifully with rice or vegetables. Always roast duck on a rack so the fat can render away.
Jeanne’s 7-Ingredient Indulgent Caramel Sweet Potato Casserole
What’s on Your Plate
This 7-ingredient casserole layers sweet potatoes, brown sugar, butter, pecans, pineapple, and caramels under a blanket of marshmallows. It’s an indulgent, old-fashioned Midwest comfort dish — a little Southern in spirit, entirely nostalgic in flavor. The secret? Unwrapped caramels that melt into a rich, buttery sauce.
Smoked Deboned Turkey
What’s on Your Plate
Smoked Deboned Turkey transforms the traditional holiday bird into a stress-free showstopper by combining four professional techniques: deboning, stovetop smoking, sous vide, and a final air-fried crisp finish. The result is tender, smoky turkey with a crisp, flavorful skin—moist from end to end, easy to carve, and even easier to prepare ahead of time.
The best part? You can do it all in your kitchen with basic equipment—no outdoor smoker or marathon roasting session required.
Wild Rice Pilaf – 3 Secrets to Perfect Instant Pot Pilaf
What’s on Your Plate
Pilaf made by toasting wild rice, orzo, and converted rice in butter before cooking in broth in the Instant Pot for a perfectly fluffy texture.
Use converted rice so the grains stay separate and firm under pressure.
Chicken base creates rich broth without leaving a forgotten carton to become a science experiment.
Fine herbs add a fresh, delicate flavor that complements the nuttiness of the wild rice.
Retro Bean Dip – Easy for 1-2-3 for Entertaining
Retro bean dip is what you’re looking for something new to bring to your next gathering, whether it’s a cozy fall party or your Halloween buffet, this Retro Kidney Bean Dip is ready for its comeback. I discovered the recipe in an old newspaper clipping from “Pepp. Farm,” and with one glance, I knew I had to try it. What I didn’t expect was how much I’d love it. It’s creamy, tangy, rich, and surprisingly addictive. It’s everything you want in a good dip.