Recipes By Melissa Knific
32 recipes found
Pancake Mix
Digging into a pile of fluffy pancakes sounds like the start of a dreamy weekend, but it can admittedly be a hassle to pull all the dry ingredients together when the mood strikes. A pancake mix can expedite that process so half the work is already done. Here, a simple blend is batched and stored for multiple pancake-making sessions. If pancakes are a weekend ritual and you have a vessel large enough, feel free to double or even triple the recipe and scoop as needed. The mix will keep for 3 months in a cool, dark spot in the pantry, and up to 6 months in the freezer. Serve the pancakes with a generous drizzle of blueberry syrup, which, like the mix, can also be made ahead.
Cabbage Steaks
Tender and crisp cabbage “steaks” are indeed vegetarian, similar to cauliflower steaks, but achieve remarkable complexity from the way they are sliced into thick planks and roasted, which chars the outer edges and makes the inner leaves rippled and buttery for a balance of textures. The key is using plenty of olive oil: Some gets blended with spices and brushed all over the steaks, and even more is drizzled on top just before roasting. Serve these cabbage steaks as a simple side with a sprinkle of dill, alongside a pile of pierogi, a spatchcocked chicken or roasted salmon, or serve them as a main, with a spoonful of romesco and some fresh bread.
Chicken and Rice Casserole
A 20th-century American dish that has withstood the test of time, chicken and rice casserole continues to win the hearts of home cooks looking to get an easy meal on the table without breaking the bank. This version has minimal prep: Uncooked chicken, rice, mushrooms and celery are tossed together in the dish, then a creamy sauce is poured on top. (If you have precooked, leftover chicken or a rotisserie chicken on hand, simply chop the meat into bite-size pieces and swap it in.) Crumbled crackers add a welcome salty crunch on top. While the dish bakes, toss together a simple salad with a citrusy vinaigrette to cut through all the richness.
Vegetable Beef Soup
A lighter version of beef stew, this soup has all the makings of a cold-weather comfort meal: hunks of potatoes, a mix of hearty vegetables, and tender, fall-apart beef that’s been slowly cooked in a tomatoey broth. Stew meat, a diced mix of various cuts of beef, is the easiest and most economical option, but that can be swapped with singular cuts, including chuck, round or brisket. If you have a bottle of wine already open or are planning to drink it with the meal, pour in a little here to release the browned bits from the bottom of the pot and add a depth of flavor; if not, water or more beef stock works, too. Sprinkle each serving with crushed butter crackers or serve with a wedge of cornbread.
Instant Pot Yogurt
Making yogurt from scratch is just one of the Instant Pot’s many functions — and one worth exploring if yogurt is a repeat purchase on your grocery list. Like many homemade approaches, DIY yogurt offers big benefits, including the low cost as well as ingredient control. Any plain yogurt with active cultures will work here, but a powdered starter can also be used (see Tip). Go wild on flavorings (add vanilla, coconut or almond extracts; espresso or cocoa powders; lemon zest; or saffron threads) and sweeten to taste with honey, agave or maple syrup. (Just make sure the enhancers are mixed in after the yogurt is fully set and chilled.) The yogurt lasts in the fridge for up to 2 weeks; make use of any extra in smoothies, rice dishes, curries, baked goods and marinades.
Instant Pot Applesauce
From-scratch applesauce rivals the flavor and texture of store-bought, and with the help of an Instant Pot, it can be made in a jiffy, without monitoring or stirring. Firm, tart-sweet apples are suggested, but feel free to use any variety, or a mix of varieties, for a customized batch. (Firm varieties will produce a chunkier sauce and can be puréed further; soft varieties can also be used, but they’ll break down faster.) After the fruit is peeled, use an apple slicer, if you have one, to streamline the slicing and coring; there’s no need to slice the apples further, as they’ll break down under the pressure of the Instant Pot. For a smoother sauce, mash the apples or whiz them in a food processor after cooking. Ground cinnamon is a classic addition, but an equal amount of pumpkin spice or a pinch of ground cardamom will also enhance the fall fruit.
Tennessee Onions
The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger.
Cheese Dreams
Perfectly poppable and cheesy inside and out, these two-bite snacks can shift from a dream to reality — and feed a crowd — in well under an hour. The early American grilled cheese sandwich was perhaps first called a cheese dream in Marion Harris Neil’s 1916 cookbook, “Salad, Sandwiches and Chafing Dish Recipes.” Here, this appetizer cousin borrows the original name, but instead of being toasted only in butter, these small snacks are slathered in a spreadable mixture of sharp Cheddar, softened butter, Worcestershire sauce and garlic and mustard powders. An egg binds everything together, and the end results are slightly crispy, golden-brown squares that are perfect as is, or they can be dipped in marinara or a comforting bowl of tomato soup.
Junkberry Pie
Underneath a firm, thick layer of sweet and tart cream lies a deep sea of berries, a combination known as “Junkberry” at Royers Round Top Cafe in Round Top, Texas. Husband and wife owners JB and Jamie Royer added the fruit pie to the menu in 2011 after Mr. Royer’s father’s 60th birthday, when the cafe’s baker at the time brought a pie with a similar topping to the party. That dessert inspired the junkberry version — a mix of berries, peaches and apple — which became one of the top sellers at the small town restaurant, located about 90 minutes east of Austin. Utilizing frozen berries and peaches makes this pie accessible year-round, but fresh fruit can be used in their places. Follow the cafe’s lead and serve it with a big scoop of vanilla ice cream.
Million Dollar Spaghetti
Unapologetically indulgent, this hearty potluck- and family-friendly baked pasta, popular throughout the South and Midwest, likely earned its name from the rich, dairy-packed ingredient list. In this version, four cheeses — ricotta, cream cheese, mozzarella and Parmesan — are combined and layered in between a quick meat sauce and a pound of pasta. The casserole is more streamlined than its cousin lasagna, thanks to spaghetti, which simply gets divided in half, instead of laboriously layering individual noodles. For extra ease, use jarred marinara (although homemade sauce is welcome, too). The dish can be prepped a day in advance; just be sure to bring it to room temperature an hour before baking to take off the chill.
Crab and Artichoke Dip
Briny crab and artichokes, paired with creamy cheeses, sour cream and mayonnaise, set the groundwork for this American coastal favorite with regional variations. On the East Coast, this dip is sometimes referred to as Maryland crab dip, as it uses blue crabs from the Chesapeake Bay and Old Bay seasoning; in the Pacific Northwest, Dungeness crab and artichokes are essential to the mix. This version pulls inspiration from both, and you can use whatever variety is available to you at your local market. You don't need to use lump crab. Instead, look for less expensive options, which have small pieces of crab that distribute more evenly in the creamy base. The cheese pull — that long, gooey string that extends as a result of cheese being pulled apart — is the telltale sign that a dip has reached peak richness. Here, fontina achieves maximum cheesiness and doesn’t overpower the other flavors. Serve with crostini, pita or a sleeve of saltines.
Chocolate Peanut Butter Bars
Deeply rich and slightly fudgy thanks to both cocoa powder and peanut butter, these bars live somewhere in between cookies and brownies. If crispy bits are your thing, opt for the edges — especially the corner squares — to get a little of that in every bite. This recipe is relatively speedy since there’s no chilling or rolling involved; after the ingredients are combined, the dough is simply pressed into a pan and baked. The cooling takes the longest, and it’s a necessary step to ensure the bars can be sliced without crumbling and to maximize the fudginess. Orange and yellow peanut butter candies like Reese’s Pieces offer a fun pop of color, especially for October celebrations, but can be swapped with chocolate candies for a less peanutty treat. For something extra-special, serve them à la mode.
Bún Chả
Tender and flavorful pork patties packed with lemongrass, garlic, and oyster and fish sauces are the centerpiece of bún chả, a traditional Vietnamese street food. The flattened meatballs are served in a warm citrusy broth with pickled vegetables, while cooked rice noodles and herbs are added to the bowl throughout the meal. (A photo of President Barack Obama and Anthony Bourdain eating bún chả in Hanoi in 2016 further popularized the dish in the west.) Here, the patties are caramelized in a grill pan or skillet. Using ground pork with a high fat content (at least 20-percent) is optimal.
Jalapeño-Corn Dip
This much-loved and often devoured rich and spicy molten dip can be found at parties and potlucks across the Midwest and South. The heat from the jalapeños is present but tamed by sweet corn kernels, cream cheese, sour cream and melty Monterey Jack. While two jalapeños might seem like a lot, keep in mind that they’re seeded (feel free to leave the seeds in one or both if your palate favors spice — after all, the chiles are part of the dip’s draw). Frozen corn makes this a year-round dish, but of course, fresh kernels work just as well if the vegetable happens to be in season. Bacon can be omitted for a vegetarian version; in this case, skip to step 2, adding an extra tablespoon of oil and stirring in a teaspoon of smoked paprika for a hint of smoke.
Roasted Beets
Jewel-toned, sweet and earthy, the humble beet can perk up the dullest of meals. Added bonuses: Beets are inexpensive and they have a relatively long shelf life compared to other vegetables, so they’ll last in the crisper for weeks. Beets do take some time to roast, but the majority of that is hands-off — they don’t even need to be sliced or peeled until after roasting, as long as they’re a similar size. Roasted beets can be tossed into salads, blended into soups and sliced and layered on a sandwich. Or, enjoy them in their purest form, sprinkled with a little salt and pepper.
Blueberry Corn Muffins
There are corn muffins, and then there are blueberry corn muffins. The simple addition of fruit transforms the bread basket staple into a glorious, slightly tart treat equally suitable for dinner or breakfast (or anything in between). Don’t skip the ten-minute rest in step 2 — it allows the batter to hydrate and creates an A+ dome — but make sure to stir in the blueberries after that, so the juices don’t seep and create a grayish tint. Serve these muffins as a grab-and-go breakfast, alongside a bowl of chili or slathered in honey butter to accompany a barbecue spread.
Cream of Chicken Soup
A classic within the condensed soup lineup, cream of chicken is a multipurpose convenience that enhances a slew of old-school American favorites, including hash brown casserole, chicken spaghetti and chicken and dumplings. A from-scratch version is easy to make, and it can be stored in portions and frozen for future use. Using both stock and bouillon doubles down on the chicken-y flavor, and poultry seasoning and celery salt provide a hint of nostalgia. Cornstarch is the thickener here, giving the soup its velvety texture. The end result is less gloopy than canned, so it doesn’t need as much thinning when adding to recipes or sipping as a soup. It also doesn’t carry the same yellow tinge, but adding a pinch of turmeric will do the trick if you feel like you need it.
Creamy Cajun-Spiced Chicken Pasta
A little spicy, a touch sweet and incredibly rich, Cajun-style chicken pasta is a modern take on chicken Alfredo inspired by the bold flavors of Cajun cuisine, integrating bell peppers, scallions and a heat-forward spice blend into the creamy sauce. The origin of this dish is a bit unclear — it’s not a traditional Louisianian dish — but it’s become a cult classic, with several national chain restaurants featuring versions on their menu and even more copycat recipes. For this version, chicken breasts are rubbed with a Cajun-style seasoning (see Tip) and browned in the same skillet that’s later used to build the sauce. A big squeeze of lemon juice and chopped tomatoes help perk up the pasta. For extra acidity and heat, drizzle with Louisiana-style hot sauce at the table.
Creamy Cajun-Style Chicken Pasta
A little spicy, a touch sweet and incredibly rich chicken pasta is a modern take on chicken Alfredo inspired by the bold flavors of Cajun cuisine, integrating bell peppers, scallions and a heat-forward spice blend into the creamy sauce. The origin of this dish is a bit unclear — it’s not a traditional Louisianian dish — but it’s become a cult classic, with several national chain restaurants featuring versions on their menu and even more copycat recipes. For this version, chicken breasts are rubbed with a Cajun-style seasoning (see Tip) and browned in the same skillet that’s later used to build the sauce. A big squeeze of lemon juice and chopped tomatoes help perk up the pasta. For extra acidity and heat, drizzle with Louisiana-style hot sauce at the table.
Corn Ribs
For a more novel approach to corn on the cob, these corn ribs are a fun, flavorful way to eat the juicy summer staple. Shucked ears of corn are quartered, coated in a barbecue-inspired spice blend, charred on a grill and tossed in butter. As they cook, the corn ribs curl, resembling pork ribs, thus earning their name. (They’re also eaten similarly, as the cob functions similarly to the pork bone.) A fair warning: Preparing corn ribs takes patience and a very sharp knife. The cobs should be patted dry before slicing, as slippery kernels will create even more instability for the tall, teetering cobs. Reach for a large chef’s knife, if you’ve got one, and make sure it’s newly sharpened for easier (and safer) slicing. Use a rocking motion to slowly slice through the center of the cobs — and don’t rush it. Serve the corn ribs as is, or with a creamy, spicy or herby dip.
Zucchini Fritters
Mildly flavorful zucchini tends to adapt to whatever ingredients the vegetable is paired with, and here, a heap of tender herbs and lemon zest brings out the best in this summer staple. Crisp on the outside and creamy on the inside, these fritters are relatively simple to assemble: grab a box grater and some other seasonal produce, including scallions and basil or dill, and heat up the skillet. You’ll need to make them in batches, but frying only takes a few minutes per side. A little baking powder in the batter provides rise for extra-fluffy fritters. Serve them as a party starter, with tzatziki as a dipper, or as a summer side to burgers or grilled salmon.
Easy Turkey Meatloaf
There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use 2/3 cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable.
Oven-Fried Zucchini
Crisp on the outside and creamy on the inside, these oven-fried zucchini aim to please the soggy skeptics. Zucchini are about 95 percent water, so a few things need to be done to ensure the disks don’t lose their bite. First, slices should be uniform in thickness (1/2 inch) for even baking. Next, lightly salting both sides of each slice before coating draws out some of the moisture (make sure to blot the zucchini slices dry with paper towels). Lastly, a generous amount of cheese in the coating helps the zucchini brown and crisp. To avoid bread crumb-y hands, use one for dipping in the egg wash and the other for the panko. To retain their crispness, the zucchini are best served right away. Try them with marinara or pizza sauce for dipping.
Beeritas
A can of limeade concentrate combined with equal parts lager and tequila, this falls into the don’t-knock-it-until-you’ve-tried-it category. The beerita, a margarita-like drink with beer, is a refreshing cocktail that’s incredibly easy to assemble, thanks to the can of limeade. After the concentrate is emptied into a pitcher, simply fill the 12-ounce container with tequila, then again with water and finally, pour in a standard-size beer. (To bring home the warm, orange flavor associated with a margarita, mix in a little triple sec.) The end result is a batched cocktail enough for eight, which makes it ideal for a summertime cookout or block party.