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Enter this two-bowl cake designed to be easy to put together, like a boxed cake, and perfect for any party! How to Make Vanilla Cake The cake has a soft crumb and goes heavy on the vanilla to hit some nostalgia buttons. There’s a little butter that gets worked into the dry mixture, which keeps the cake tender and adds a little flavor. I also use oil because it keeps the cake from drying out....

I made this dish up on a whim. Elise and I were at the market and I saw some pretty Lacinato kale and gorgeous multi-colored baby potatoes. I knew I had to combine them somehow, and I liked the idea of “eggs in a nest,” especially around Easter. Lacinato, also known as cavolo nero or dinosaur kale, is pretty much the darkest green vegetable I know of. It is more tender than regular kale, and its leaves are deeply savoyed—crinkled, like savoy cabbage, which is lacinato kale’s cousin....

As if Italy hasn’t offered us enough delicious dishes (hello, lasagna!) we can also thank them for bringing ricotta into our lives. The word ricotta means “recooked” in Italian. This cheese is made by recooking the leftover whey from other cheeses, like provolone and mozzarella. If you’ve got 30 minutes you can make your own ricotta right at home with just a few pantry items or simply pick up a tub at your grocer....

Cue frozen chocolate-covered bananas: two bites of sweet and creamy banana enrobed in a thin dark chocolate shell. I like to make chocolate-covered bananas in the afternoon so that they are ready in time for an after-dinner treat. Choosing the Right Banana Ripe bananas with slightly speckled peels are the best option for making frozen chocolate-covered bananas. Ripe (but not mushy) bananas have the sweetest, creamiest, and fullest banana flavor....

Grilled flank steak that is, and assorted mushrooms dry sautéed first, then sautéed with butter, shallots, and cooked down in a red wine reduction. If you don’t want to navigate between the stovetop and the grill, you can make the mushrooms ahead, and reheat when it’s time for the steak to come off the grill. The mushrooms will go with any steak, skirt steak, hanger steak, tri-tip, or even a grilled hamburger....

My mother has been making these “huevos” (pronounced weh-vose, with the beginning like “when” without the n) for our family forever. In fact, our shortcut word for them is simply “huevos”. It’s one of my favorite ways to make eggs! Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. It’s okay if the tomatoes brown a bit....

Not only are they tastier, but they also cost about half as much as canned beans, and they’re so, so easy to make in a pressure cooker like the Instant Pot! 2 Steps for Instant Pot Refried Beans Making refried beans in the pressure cooker is a two-step process. First, you add beans, water, and salt to the pot and pressure cook them until tender (beans can be either soaked or unsoaked)....

Mojo has a zippy bite because of the grapefruit and lime juice that it’s made with. Copious amounts of garlic add nothing but Latin flavor to the kebabs. As a result, this might become your go-to marinade for all your grilled proteins. Childhood Memories of Kebabs My childhood memories are filled with kebab fundraisers to support my mom’s or dad’s Air Force units. We stayed up all night impaling chunks of pork on sticks to grill the following day....

Mushroom Swiss Roast Beef Sliders These Mushroom Swiss Roast Beef Sliders are ideal for your next Super Bowl party, family buffet or even random weeknight dinner! I first made these sliders, topped with bubbly Swiss cheese and tangy blue cheese horseradish sauce at supper one night and they were a huge hit with my little family! I love sliders as a meal because they’re much easier for my kids to eat and they’re the perfect portion for them....

Here are the 10 most popular recipes you cooked in September. 1. Pupusas The dough is forgiving, can be stuffed with most anything—though we stand by cheese as the ultimate filling—and you need your hands to shape them. So call your family into the kitchen for extra helping hands. 2. Flourless Chocolate Cake Exactly zero people will take a bite and wonder what’s missing in this decadent chocolate cake (hint: It’s gluten)....

PF Changs Lettuce Wraps (Copycat) Better than P.F. Changs, better than Yard House, better than Kona Grill… (I am kind of a lettuce-wrap fanatic. Whether they’re from Yard House, Kona Grill or PF Changs, I just love the taste of lettuce wraps. That’s what makes these PF Changs Lettuce Wraps such an amazing copycat recipe. One of the best parts about lettuce wraps is the variety of sauces you can serve on the side....

What Is Escarole? It’s easy to mistake for lettuce, but it’s actually a slightly bitter green in the chicory family with endive, frisée, and radicchio. The leaves are a bit thick, like kale, have raggedy edges and are light green on the outside with often a pale yellow center on the inside. You can use escarole raw in salads, use it braised in soups (especially with white beans and sausage), or grill it....

I finally got around to making this fabulous sandwich, but instead of using preserved lemons (most people don’t have those sitting around), I boiled Meyer lemon slices down in salted water. Very tasty! A great way to use up any smoked salmon left over from a weekend brunch. Let water boil away until it is almost all gone and there is just a thin syrup left in the pan. Do not stir while cooking....

Not anymore! This salmon dip is a crowd-pleaser. Served with crackers or crudités, and glasses of sparkling Cava or Prosecco, this pretty pink dip sets the tone for a festive evening any time of year. It takes next to no time to prepare and has become a standard in my entertainment line-up. I decided to use smoked salmon for this spread because of its intense flavor and color. Cream cheese and sour cream create the backdrop for the fish, and mustard, chives, capers, and lemon add the zesty elements....

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What Is Texas Caviar? Texas caviar (also called “cowboy caviar”) is a cold black-eyed pea salad, with chiles, onions, and bell peppers that doubles as a dip for tortilla chips. This particular version of the recipe comes from my friend Lisa Fain, food blogger extraordinaire, and author of the Homesick Texan Cookbook. Now most of the food we make around here gets shared among many—parents, boyfriend, friends, brothers, neighbors. But this one?...