Winter Endive and Citrus Salad Recipe


  • Servings: 4
  • Prep time: 10 minutes
  • Total time: 25 minutes


  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 navel oranges, supremed, juices saved
  • kosher salt and freshly ground black pepper, to taste
  • 1/3 cup|45 grams toasted and roughly chopped pecans
  • 20 pitted castlevetrano olives, halved by hand
  • 10 pitted medjool dates, halved
  • 2 endive, trimmed and leaves separated
  • 1 head butter leaf lettuce, leaves torn
  • 1 treviso, trimmed and leaves separated


Whisk together the oil, vinegar, orange juice, salt, and pepper in a large bowl. Toss the olives, dates, pecans, endive, lettuce, and orange segments in the dressing and transfer to a serving platter.

Better Than Takeout Szechuan Noodles with Sesame Chili Oil.

30 minute better than takeout Szechuan Noodles with Sesame Chili Oil. For those nights when you’re craving extra saucy Chinese inspired noodles, but don’t want to wait for take out. Szechuan style noodles with soy sauce, tangy rice vinegar, plenty of vegetables, and thick eggs noodles…with the most addicting toasted sesame chili oil spooned over […]

The post Better Than Takeout Szechuan Noodles with Sesame Chili Oil. appeared first on Half Baked Harvest.

These Garlic Butter Steak Bites Are Just About Perfect — Delicious Links

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

Pub food like cheesy fries, chicken wings, and mozzarella sticks are a constant temptation, but as delicious as these snacks might be, they’re not exactly the healthiest option. That’s why I love this recipe for garlic butter steak bites and fries from Damn Delicious: It’s a less greasy version of the crowd-pleasing pub meal that you can easily make at home.


Instant Pot Corned Beef and Cabbage

This easy Instant Pot Corned Beef and Cabbage recipe, made with beef brisket, cabbage and carrots comes out so tender and delicious! Perfect for St Patrick’s Day!

It may be the most famous dish to eat on St. Patrick’s Day, but this Irish-American corned beef recipe is a favorite in my house any time of the year. It would typically simmer all day on the stove but thanks to the pressure cooker it only takes 90 minutes for the meat to come out super tender. Of course, if you wish you could also make this in the slow cooker, see my Crock Pot Corned Beef and Cabbage recipe.

Cheesy Chicken Baked Avocados.

YOU GUYS. These baked avocados are to die for.

If you’re anything like me and get super bored with easy dinner ideas, have a hard time coming up with something different and crave things that don’t taste like “the usual,” then we are BFF’s for life. And baked avocados are all you need.

Cheesy Chicken Baked Avocados

These baked avocados are stuffed with a cheesy chicken mixture and drizzled with sriracha yogurt sauce! Super delicious and an easy weeknight meal.

  • 5 avocados
  • 1 ½ cups shredded chicken
  • 1/2 cup cherry tomatoes, (chopped)
  • 2/3 cup freshly grated white cheddar cheese
  • 2 green onions, (thinly sliced)
  • 3 tablespoons freshly chopped cilantro
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • pinch of salt and pepper

Sriracha yogurt drizzle

  • ½ cup plain greek yogurt
  • 1 1/2 tablespoons sriracha
  • 1 lime, (juiced)


Preheat the oven to 350 degrees F.

Cut the avocados in half and remove the pits. Cut 1 avocado open and scoop all the flesh out. Place it in a large bowl. I like to scoop out just a tiny bit of the remaining 4 avocados to create more of a “bowl” and have more room for the chicken, but it’s not necessary. If you scoop a bit out, add it to the bowl.

To that same bowl, add the chicken, 1/3 cup cheese, tomatoes, green onions, cilantro, chili powder, paprika, garlic powder, cumin, salt and pepper. Stir well until combined, making sure to mash the avocado into the mixture to act as a binder and hold the chicken together.

Take an ice cream scoop or spoon and place about ¼ cup (or however much you want!) of the chicken mixture into the cut avocados. Sprinkling the remaining 1/3 cup of cheese over top of the avocados.

Bake for 15 to 20 minutes, until the chicken is warmed through and the cheese is melted. Remove from the oven and drizzle the avocados with the sriracha drizzle. The avocados will get a little dark in color from the baking. 

Sprinkle with extra cilantro and greek onions if you wish. Serve immediately!

Whisk together the yogurt, sriracha and lime juice until combined. You can make this a few hours ahead of time and store it in the fridge!

Margaritas on the side too! The post Cheesy Chicken Baked Avocados. appeared first on How Sweet Eats.

The Easiest Way to Improve Any Pasta Dish, According to Ina Garten

I make pasta at least once a week, so I thought I knew all the tricks: Cook until al dente (toothsome, not tender). Salt the water lavishly (I estimate a heaping tablespoon of salt per quart of water). And use a small amount of water for the best pan sauce (looking at you, aglio e olio).

But, then I binge-read Ina Garten’s latest cookbook, Cook Like a Pro, learned a game-changing trick—and it just happened to be easiest of all: Use different pasta shapes in the same dish.

To put it lightly, my pantry has a lot of leftover boxes of pasta. Penne. Rigatoni. Fusilli. Cavatappi. Spaghetti. Why did I never think to combine them? Maybe because no recipe had ever given me permission. But, if Ina’s doing it—I want to be doing it.

She showcases this trick in her Baked Pasta With Tomatoes & Eggplant, which calls for penne rigate and fusilli. So, two short shapes: one tubular, the other twirly.

There are no rules to mixing and matching pasta shapes. Just follow this general idea: Combine short shapes with other short shapes, and long shapes with other long shapes. And who’s to stop you from combining three, or even four, different types? Whatever the original recipe calls for, just add in one or more new shapes.

How easy was that?


Recipe: The Easiest, Flakiest Cheddar Biscuits — Recipes from The Kitchn

I’m a huge fan of classic buttermilk biscuits (and strongly believe every home baker should master them), but this bacon cheddar biscuit might be my new favorite. The flaky buttermilk layers are studded with sharp cheddar, smoky bacon, and fragrant green onion — making them a starring side dish for your brunch table (or even just an accompaniment to a simple tomato soup). Here’s how to make your new favorite biscuit.

Easy, Flaky Cheddar Biscuits

Years of biscuit making have taught me that the fastest way to flakier biscuits is to grate cold butter on a box grater before adding it to your dry ingredients. Because the butter pieces are so small, you don’t have to work them into the dough as much, meaning you can get the biscuits into the oven more quickly. Those small bits of butter are still cold when the biscuits hit the hot oven, and as the butter steams and melts, it helps lift up the dough to form those flaky layers we all love.

It’s also important to fold the dough onto itself several times. Typically eight to 10 folds are perfect for most conditions, but if your dough feels sticky, don’t hesitate to add a little more flour and keep folding. You’re looking for dough that is slightly springy when pressed before you cut the biscuits.

While the bacon and green onions are entirely optional, be sure to leave the cheddar in place — it accounts for some of the fat that helps create these tender, flaky biscuits.


  • 2 cups all-purpose flour, plus more for dusting the work surface
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (1 stick) cold unsalted butter
  • 1 cup shredded sharp cheddar cheese
  • 8 slices bacon, cooked and finely chopped (about 1 cup)
  • 4 medium scallions, white and light green parts, finely chopped
  • 1 cup buttermilk


  1. Arrange a rack in the center of the oven and heat to 450°F.
  2. Place the flour, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
  3. Place a box grater over a small piece of parchment paper or the butter’s wrapper. Grate the cold butter on the large holes of the grater. When you get down to a small nub of butter, chop that nub into 5 to 6 small pieces. Use the piece of paper as a sling to transfer the butter from the grater to the flour mixture.
  4. Add the cheese, bacon, and scallions. Stir with a spatula or wooden spoon until well combined. Quickly pour in the buttermilk and stir with a wooden spoon until the dough comes together and pulls away from the sides of the bowl.  
  5. Transfer the dough to a lightly floured work surface. Pat the dough into a 1-inch thick rough rectangle about the size of a sheet of paper with a short side facing you. Sprinkle the dough with a little more flour if needed. Fold the dough onto itself vertically and pat it down (this makes the flaky layers of the biscuits). Fold the dough in half horizontally. Pat it back down to the same size rectangle. Repeat the folding and patting for a total of 8 to 10 folds. The dough should be a little springy.
  6. Pat the dough into a 1-inch thickness. Use a 3-inch round cutter to cut as many biscuits as you can (about 6). Gather the scraps into a rectangle, refold, and pat down before cutting the remaining dough (you’ll likely get about 4 more, for a total of 10 biscuits).
  7. Transfer the biscuits to a rimmed baking sheet, they should touch each other but not the sides of the pan. Bake until golden brown, 15 to 18 minutes. Immediately transfer the biscuits to a clean kitchen towel to keep warm for serving.

Our 10 Most Popular One-Bowl Desserts — Recipes from The Kitchn

As much as I love making dessert, I don’t always love the mess that’s left behind. A kitchen sink full of dirty mixing bowls and spatulas isn’t the most fun thing to tackle when I’d rather be digging into a few of the cookies I just baked. That’s where one-bowl treats win; they deliver all the reward without all the dishes.

Here are 10 of the most popular one-bowl desserts from Kitchn, ranging from classic cookies to crowd-pleasing cakes and everything in between.

1. One-Bowl Vanilla Cake: Funfetti Cupcakes

Funfetti cupcakes bring a smile to just about anyone’s face. This easy recipe is just the thing to have on hand for birthdays, bake sales, and book clubs.

(Image credit: Lauren Volo)

2. One-Bowl Chocolate Wacky Cake

This crazy cake doesn’t use eggs or dairy and instead calls for a mix of baking soda and vinegar to bake up moist and tender.

(Image credit: Maria Siriano)

3. Pressure-Cooker Rice Pudding

Yes, homemade rice pudding can be yours in just 10 minutes. No wonder this recipe is so popular!

(Image credit: Jeff Roffman)

4. How To Make Fruit Clafoutis

While cherries are the most common fruit used to make this custardy dessert, almost any fruit will work, which means you can enjoy it all year long.

Baked Apples Stuffed with Oatmeal and Brown Sugar
(Image credit: Emma Christensen)

5. Baked Apples Stuffed with Oatmeal & Brown Sugar

Think of this dessert as an inside-out, easier version of apple crisp. That means the apples are best served with a scoop of vanilla ice cream.

(Image credit: Joe Lingeman)

6. Apple Yogurt Cake with a Cinnamon-Sugar Streak

Using plain whole-milk yogurt in the batter results in a cake that’s so moist, it’s almost like bread pudding.

(Image credit: Yossy Arefi)

7. No-Bake Coconut Snowballs

Not only do these coconut treats require just one bowl, but you also don’t even need to turn the oven on to make them. They’re also gluten-free and vegan.

(Image credit: Emma Christensen)

8. How To Make Chocolate Chip Cookies from Scratch

Nothing beats homemade chocolate chip cookies — especially ones that don’t leave a mess to clean up after.

(Image credit: Samantha Bolton)

9. The World’s Easiest Cookies

These cookies might look plain, but their deep flavor from dark maple syrup and amazing texture from almond flour more than make up for their appearance.

(Image credit: Tessa Huff)

10. How To Make French Meringue

These light and airy cookies are well-suited to be played with. Try adding chocolate chips or coconut flakes, or color them with a little gel food coloring.


Chocolate Sheet Cake with Peanut Butter Frosting

Not much makes me as happy as chocolate peanut butter cake.

Sometimes I seriously wonder… does anyone love chocolate and peanut butter as much as I do? Like is it possible that there is someone else in the world who loves that combination MORE than me? I doubt it.

Chocolate Peanut Butter Sheet Cake

Easy chocolate sheet cake topped with creamy peanut butter frosting is the way to my heart. It’s the perfect dessert, anytime!

Ingredients / cake

2 1/4 cups  all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dutch process cocoa powder
1 ½ cups sugar
8 tablespoons unsalted butter, (softened)
1/3 cup vegetable oil
1 cup milk
1/2 cup freshly brewed coffee
2 teaspoons  vanilla extract
4 large eggs

Ingredients / peanut butter frosting

4 tablespoons unsalted butter, (softened)
4 tablespoons cream cheese, (softened)
2/3 cup peanut butter
3 to 4 cups of powdered sugar
2 teaspoons vanilla extract
pinch of salt
1 to 2 tablespoons of milk, (if needed)

Preheat your oven to 350 degrees F. Spray a 9×13 inch pan with nonstick baking spray.

In the bowl of your electric mixer bowl, stir together the flour, baking powder, soda, salt, cocoa and sugar. Add in the softened butter and oil and mix on low speed until the mixture combines and begins to look like sand.

With the mixer on low speed, beat in the milk, coffee and vanilla extract until combined. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Once the batter is smooth and combined, pour it into the baking pan.

Bake the cake for 30 to 35 minutes, or until a tested inserted into the center comes back clean. Remove the cake and let it cool completely. If desired, you can invert the cake onto a platter or piece of parchment paper before frosting.

To make the frosting, beat the butter, cream cheese and peanut butter in the bowl of your electric mixer until creamy and combined. Beat in the powdered sugar gradually, about 1 cup at a time, until a fluffy frosting begins to form. Beat in the vanilla extrast and salt. If the mixture is too thick, beat in 1 tablespoon of milk.

Frost the cooled cake with the peanut butter frosting. If desired, you can drizzle melted chocolate overtop. I usually just melt about ½ cup of chocolate chips in the microwave and drizzle it over top. Slice and serve!

The post Chocolate Sheet Cake with Peanut Butter Frosting. appeared first on How Sweet Eats.

Cheesy White Pizza on Garlic Bread Crust

Pro tip: shape your dough into a heart to make the best white pizza!

I mentioned last week that I might just make every food into a heart shape this week. And I’m sticking to it.

Remember when I first made the heart pizza with heart pepperoni?! I’ve made a version of that every year around Valentine’s Day for Eddie, and now for Max too because he loves pepperoni pizza.

Currently wondering if I could make heart-shaped sliders. Or tacos. Or smashed potatoes. Nothing is safe from my heart cookie cutter.

This year, I decided that I could also make a white pizza for Emilia and myself. I mean, this babe will eat anything and gladly inhales pepperoni pizza, but I need someone on my cheesy white pizza side, right?! Someone to love it as much as I do.

So! After I made a bunch of pizza on New Year’s Eve, so many of you asked on Instagram stories for my best white pizza recipe.

The thing is that I looooove white pizza. I always have, in fact, growing up it was really the only pizza I’d eat! I didn’t want anything to do with tomato sauce. Not a thing.

This recipe here is a four cheese pizza that doesn’t require a homemade sauce, meaning it comes together fairly quickly! I like to make sure the crust tastes like garlic bread (um remember this garlic crust pizza?!) and then sprinkle it with crushed pepper flakes and lemon zest. It’s a take on the white pizza from Michigan and Trumbull at Federal Galley.

Our Favorite White Pizza on Garlic Bread Crust

Our favorite white pizza recipe has four different kinds of cheese and comes on a garlic bread crust! Topped with crushed pepper and lemon – tons of flavor!


1 1/8  cups  warm water
3  teaspoons  active dry yeast
1  tablespoon  honey
1  tablespoon  olive oil
3  cups  all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried basil
1  teaspoon  salt


1 tablespoon olive oil
2 garlic cloves, (pressed or very finely minced)
2 cups freshly grated provolone cheese
1 (8 ounce) ball fresh mozzarella, (sliced or torn into pieces)
¾ cup ricotta cheese
1/3 cup freshly grated parmigiano-reggiano cheese
1 lemon, (zest freshly grated or sliced into thin ribbons)
½ teaspoon crushed red pepper flakes, (plus more for sprinkling)

Dough instructions

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, garlic powder, basil and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape, like the heart above (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)


Brush the pizza dough all over with the olive oil, making sure to reach the edges. Add the minced garlic cloves and brush them around to distribute them evenly over the crust. Sprinkle the provolone cheese over the crust. Add on the sliced mozzarella and scoops of ricotta cheese. Sprinkle on the parmesan cheese. Add the lemon zest and red pepper flakes.

Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and sprinkle with extra parmesan and pepper flakes if you wish. If you want some greens on the pizza, toss the arugula with the lemon juice and a pinch of salt and pepper. Top the warm pizza with the greens.
Slice and serve!

And we get in our greens! The post Cheesy White Pizza on Garlic Bread Crust. appeared first on How Sweet Eats.