seo august 2024

This one-pan dinner cooks in just 30 minutes — and packs in a ton of flavor.

Sausage and Peppers

onion

garlic

olive oil, divided

sausage

salt

black pepper

tomato paste

Italian seasoning

tomatoes

water

basil leaves,

Make ahead: The peppers and onion can be cut up to 1 day ahead and refrigerated in an airtight container until ready to cook.Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

The Kitchn

Kelli Foster

Step 1

Trim and thinly slice 3 large bell peppers (about 5 cups). Thinly slice 1 medium yellow onion (about 1 1/2 cups). Thinly slice 3 garlic cloves.

Step 2

Heat 1 tablespoon of the olive oil in a large skillet over medium heat until shimmering. Add 1 pound Italian pork sausage links in a single layer. Cook, turning halfway through, until browned on both sides, 7 to 10 minutes total. Transfer to a cutting board or plate. The sausage will not be cooked through.

Step 3

Add the remaining 1 tablespoon olive oil to the pan and heat until shimmering. Add the peppers, onion, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions are translucent and the peppers are slightly softened, 7 to 10 minutes. Meanwhile, cut the sausage crosswise on a slight diagonal into 1/2-inch pieces.

Step 4

Add the garlic, 2 tablespoons tomato paste, and 1 teaspoon Italian seasoning to the pan and stir to coat. Cook, stirring occasionally, until the tomato paste is darkened in color, about 2 minutes. Add 1 (14.5-ounce) can diced tomatoes and 1/2 cup water. Scrape up any browned bits from the bottom of the skillet. Return the sausage and any accumulated juices to the pan, and bring to a simmer.

Step 5

Reduce the heat as needed to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld and the sauce is slightly thickened, 15 to 20 minutes. Garnish with chopped fresh basil leaves if desired.

This impressive one-pan side tastes like summer.

Ratatouille

zucchini (about 8 ounces)

yellow summer squash (about 8 ounces)

eggplant (about 8 ounces)

Roma tomatoes (about 8 ounces total)

red, orange, or yellow bell pepper

thyme

basil

kosher salt, divided

tomato purée,

red wine vinegar

Make ahead: The yellow squash, zucchini, and eggplant can be cut up to 1 day ahead and refrigerated in an airtight container. The ratatouille can be prepped and assembled in the skillet up to 1 day in advance. Cool completely, cover, and refrigerate until ready to cook. Let sit at room temperature while the oven heats, then bake uncovered, adding 5 to 10 minutes to the total cook time.Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Arrange a rack in the middle of the oven and heat the oven to 375ºF.

Trim and cut the following with a mandoline or sharp knife crosswise into 1/16-inch-thick rounds: 1 medium yellow summer squash (about 2 cups), 1 medium zucchini (about 2 cups), 2 medium Chinese or Japanese eggplants (about 2 3/4 cups), and 2 medium Roma tomatoes (about 1 1/4 cups).

Dice 1 small yellow onion (about 1 cup). Trim and dice 1 small bell pepper (about 1 cup). Mince 3 garlic cloves. Pick the leaves from 1/2 small bunch fresh thyme until you have 4 teaspoons. Pick the leaves from 1/2 small bunch fresh basil and finely chop until you have 1/4 cup.

Heat 2 tablespoons of the olive oil in a 10-inch oven-safe or cast iron skillet over medium heat until shimmering. Add the onion, bell pepper, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes.

Add the garlic, 2 teaspoons of the thyme, and basil, and cook until fragrant, about 30 seconds. Add 1 cup tomato purée and stir to combine. Bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld and the sauce is slightly thickened, about 10 minutes.

Step 6

Remove the skillet from the heat. Add 1 teaspoon red wine vinegar and stir to combine. Spread the sauce into an even layer.

Step 7

Arrange the zucchini, yellow squash, eggplant, and Roma tomatoes on top of the sauce in a concentric circle: Start at the outer edge of the skillet and work inward, alternating the vegetables and overlapping the slices so that just a little bit of each slice is visible.

Step 8

Drizzle the remaining 2 tablespoons of the olive oil over the vegetables. Sprinkle the remaining 2 teaspoons thyme and remaining 1/4 teaspoon kosher salt over the top.

Step 9

Cover with a tight-fitting lid or aluminum foil. Bake until the vegetables are softened and have released their liquid, but are not browned around the edges, 45 to 50 minutes. Uncover and let sit for 5 minutes before serving. Garnish with torn basil leaves.

Bring Hawaii to your home with this juicy and flavorful grilled chicken.

Hawaiʻi-Style Huli Huli Chicken

ginger

lemon

ketchup

soy sauce

sugar

honey

dry sherry

sesame oil

Worcestershire sauce

Sriracha hot sauce

chicken thighs

Vegetable oil,

Make ahead: The marinade can be made up to 1 day ahead and refrigerated. The chicken can be marinated overnight.Cooking indoors: The chicken can be cooked in an oiled grill pan on the stovetop over medium heat.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Catherine Toth Fox

Prepare the following, adding each to the same medium bowl as it is completed: Finely grate 3 garlic cloves. Peel and finely grate 1 (1/2-inch) piece ginger until you have 1/2 teaspoon. Juice 1 medium lemon (about 3 tablespoons).

Add 1/3 cup ketchup, 1/3 cup soy sauce, 1/4 cup packed brown sugar, 1/4 cup honey, 1/4 cup dry sherry, 1 tablespoon toasted sesame oil, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon Sriracha. Whisk until combined.

Transfer 1/4 cup of the marinade to an airtight container and refrigerate until ready to grill the chicken. If you’d like to marinate the chicken in a bag, transfer the remaining marinade to a gallon zip-top bag.

Pat 1 1/2 pounds boneless, skinless chicken thighs dry with paper towels. Add to the marinade in the bag or bowl and turn to coat. Seal the bag or cover the bowl. Refrigerate for at least 1 hour or up to overnight, flipping the bag halfway through if using a bag.

Heat an outdoor grill for direct, medium heat (about 350ºF). Meanwhile, remove the chicken from the marinade and discard any remaining marinade. Pat the chicken dry with paper towels, place on a plate or baking sheet, and let sit at room temperature. Let the reserved 1/4 cup marinade sit at room temperature.

When the grill is ready, scrape the grill grates if needed. Oil the grates with a paper towel dipped in vegetable oil. Place the chicken on the grill. Cover and cook until dark grill marks form on the bottom, 5 to 6 minutes. Flip the chicken. Brush with the reserved marinade. Cover and cook until grill marks form on the second side, 5 to 6 minutes more. The chicken is ready when it registers at least 165ºF in the thickest part. If it isn’t ready yet, move it to a cooler side of the grill and continue cooking, flipping it every 2 minutes. Let the chicken rest for at least 5 minutes before serving.

These are so crunchy you can’t hear your own thoughts. (Seriously.)

Breakfast Potatoes (So Crispy!)

Yukon Gold potatoes

olive oil, melted butter, or bacon fat

chili powder (optional)

garlic powder

onion powder

smoked paprika

parsley leaves or cilantro (optional)

Make ahead: The potatoes can be cut and placed in the pot with the water and kosher salt and kept at room temperature for up to 4 hours before cooking.Storage: Leftover potatoes can be refrigerated in an airtight container for up to 4 days.

Rachel Perlmutter

Arrange a rack in the middle of the oven and heat the oven to 425ºF.

Cut 2 pounds Yukon gold potatoes into 1 1/2-inch chunks (no need to peel). Optional: If you’d like extra-crispy potatoes, place them in a large saucepan or pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are almost knife tender but not totally soft, about 10 minutes. Drain in a colander, then shake the colander or stir gently with a fork to rough up the edges of the potatoes.

Place the potatoes on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, melted butter, or melted bacon fat. Sprinkle with the remaining 1 teaspoon kosher salt, 1/2 teaspoon chili powder if desired, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Add the potatoes and toss to coat. Arrange into a single layer.

Roast, stirring every 20 minutes, until golden-brown and very crisp, 40 to 60 minutes total. Taste and season with more kosher salt as needed. Garnish with 2 tablespoons finely chopped fresh parsley or cilantro if desired.

This two-ingredient drink is unbelievably easy and delicious.

Mango Lassi

mango mangoes

whole-milk plain yogurt

cardamom (optional)

sugar (optional)

Garnish options: Saffron threads, slivered pistachios

Meher Mirza

Place 14 ounces frozen mango pulp or 14 ounces cold chopped mangoes, 2 1/2 cups cold whole-milk plain yogurt, and 1 pinch ground cardamom if using in a blender. Blend on high speed until smooth, about 1 minute.

Taste and blend in powdered sugar a teaspoon at a time until desired sweetness. If the mango lassi is too thick (aim for the consistency of a smoothie), blend in 1/4 cup cold water. Pour into 3 or 4 glasses. Garnish with slivered or chopped pistachios, or a pinch of crushed saffron threads if desired.

Learn my mom’s smart shortcuts for making the best, and easiest, eggplant Parmesan.

Eggplant Parmesan

eggplants (about 2 large)

kosher salt, divided, plus more as needed

black pepper, plus more as needed

red pepper flakes

panko breadcrumbs

low-moisture mozzarella cheese (about 2 cups shredded)

Parmesan cheese (1/2 cup),

Substitutions: 2 cups store-bought marinara sauce (I recommend Rao’s brand) can be substituted for the homemade sauce.Gluten-free: Gluten free panko breadcrumbs can be used instead of regular panko breadcrumbs for a gluten-free eggplant Parmesan.Make ahead: Cover the assembled dish tightly with aluminum foil. Refrigerate for up to 24 hours before baking. Uncover and bake as directed; it may need 5 to 10 minutes more bake time to heat through.Storage: Baked eggplant Parmesan can be covered and refrigerated for up to 5 days, or frozen for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave or in a 350ºF oven until hot and bubbly.

Laura Rege

Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Meanwhile, trim and slice 2 1/4 pounds Italian eggplants crosswise into 1/4-inch-thick rounds (no need to peel). Arrange the slices in a single layer on 2 rimmed baking sheets. Brush on both sides with 1/2 cup of the olive oil. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

Roast for 15 minutes. Flip the eggplant slices. Return to the oven, rotating the baking sheets between racks. Roast until the eggplant is knife-tender and golden-brown, about 15 minutes more. While the eggplant is roasting, make the sauce.

Place 1 (28-ounce) can whole peeled tomatoes and their juices in a blender or food processor fitted with the blade attachment. Pulse until the tomatoes are finely chopped, about 6 (1-second) pulses. (Alternatively, break up the tomatoes with your hands). Mince 2 large garlic cloves. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes. Cook, stirring often, until the garlic is fragrant and light golden-brown, about 30 seconds.

Add the tomatoes, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon granulated sugar. Bring to a boil over medium-high heat. Reduce the heat to medium-low. Simmer, stirring occasionally (if you broke the tomatoes up with your hands, mash with a potato masher into smaller pieces), until thickened slightly (to about 2 cups), about 15 minutes. Remove the saucepan from the heat. Taste and season with more kosher salt and black pepper as needed.

Heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat. Add 1 cup panko breadcrumbs and the remaining 1/4 teaspoon kosher salt. Cook, stirring often, until golden-brown and toasted, 4 to 5 minutes. Turn off the heat.

Grate 8 ounces low-moisture mozzarella cheese on the large holes of the box grater. Finely grate 2 ounces Parmesan cheese, or measure out 1/2 cup store-bought grated.

When the eggplant is ready, remove from the oven. Reduce the oven temperature to 375°F.

Step 1: Assemble the eggplant Parmesan:

Spoon 1/2 cup of the tomato sauce evenly in the bottom of a broiler-safe 2-quart shallow or 8-inch square baking dish. Arrange half of the eggplant slices in the baking dish, letting them overlap slightly and making sure the bottom is covered. Sprinkle evenly with half of the panko. Spoon 3/4 cup of the tomato sauce over the top and spread into an even layer. Pick the leaves from 2 to 3 fresh basil sprigs and scatter over the top, tearing if large. Sprinkle evenly with half of the mozzarella and Parmesan cheeses.

Step 2: Assemble the eggplant Parmesan:

Repeat layering with the remaining eggplant, panko, tomato sauce, and cheeses. Cover the baking dish tightly with aluminum foil.

Step 3: Assemble the eggplant Parmesan:

Bake on the upper rack for 25 minutes. Uncover and bake until bubbling around the edges, about 10 minutes more. Switch the oven to broil and broil until the top is browned in spots, about 2 minutes. Let cool for 15 minutes. Top with more torn fresh basil leaves and grated Parmesan if desired before slicing.

Like the boxed stuff, but so much better. This is the only stuffing recipe you&#x27;ll need on Thanksgiving — or any day.

Thanksgiving Stuffing (Our Best-Ever)

(about 1-pound) loaf unsliced sourdough, Italian,

onions

celery

sage

parsley

unsalted butter, divided,

low-sodium turkey, chicken, or vegetable broth, divided

eggs

Make ahead: The stuffing can be completely assembled and refrigerated for up to 24 hours. Bake covered for 35 minutes. Uncover and bake until the top is crisp and golden brown, about 15 minutes more.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Faith Durand

Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, coat a 9x13-inch or 3-quart baking dish with unsalted butter.

Tear or cut 1 (1-pound) loaf bread into rough 1-inch pieces (10 to 12 cups). Arrange the bread in an even layer on a rimmed baking sheet, it’s ok if the pieces of bread are touching. Bake until the bread is completely dry and lightly toasted, about 30 minutes. Let cool completely.

Dice 2 medium yellow onions (about 3 cups) and 4 medium celery stalks (about 1 1/4 cups). Mince 4 garlic cloves. Pick the leaves from 1 small bunch fresh sage and finely chop until you have about 2 tablespoons. Pick the leaves from 1 small bunch fresh thyme sprigs and finely chop until you have 3 tablespoons. Pick the leaves from 1/2 medium bunch fresh parsley and coarsely chop until you have about 1/4 cup.

Melt 4 tablespoons of the unsalted butter in a large skillet over medium-high heat. Add the onions, celery, garlic, and 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until very soft and light golden brown, 8 to 10 minutes. Add 1/2 cup of the low-sodium broth and cook, scrape up any browned bits, until reduced by about half, about 30 seconds. Remove the pan from the heat, add the herbs, and stir to combine.

Place the remaining 2 cups low-sodium broth, 2 large eggs, 1/2 teaspoon black pepper, and remaining 1/2 teaspoon kosher salt in a large bowl, and whisk to combine. Add the bread and onion mixture, and stir until all of the liquid is absorbed.

Transfer the mixture to the baking dish and spread into an even layer. Cut the remaining 2 tablespoons unsalted butter into small pieces and arrange over the stuffing. Cover the baking dish tightly with aluminum foil.

Bake until an instant-read thermometer inserted into the center of the stuffing registers 155°F to 160°F, about 25 minutes. Uncover and bake until the top is crisp and golden-brown, about 15 minutes more.

This was my first time making stuffing and it turned out great! 

I love a soft yet crispy and savory stuffing, and making this dish from scratch instead of relying on the boxed stuff is a major upgrade! Thanks for this simple and straightforward recipe.

https://cdn.jwplayer.com/previews/EaGCaHPW

Turkey gets the magazine covers and the big platters, but let's be real — stuffing is the star of the show, at least on my table. And when I say stuffing, I mean the most classic, herby, moist, and fragrant bread stuffing — just like what you get out of the box, but even better. Here's how to make that stuffing you crave, the one that is so indelibly connected with Thanksgiving, any time you like. It's remarkably simple, and oh so good.

Thanksgiving Stuffing

Plump, tender shrimp in a garlicky white wine sauce.

Shrimp Scampi

shrimp

black pepper,

unsalted butter

dry white wine chicken broth

red pepper flakes (optional)

pasta

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

The Kitchn Editors

Mince 2 garlic cloves. Pick the leaves from 1/4 medium bunch fresh parsley and finely chop until you have 2 tablespoons. If needed, peel and devein 1 pound raw jumbo shrimp (keep the tails on if desired). Pat dry with paper towels. Season the shrimp all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook, stirring occasionally, until just cooked through and opaque, 3 to 4 minutes. Transfer the shrimp to a plate.

Add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter to the now-empty skillet. Cook over medium-high heat until the butter melts. Add the garlic and cook until fragrant starting to turn golden-brown, 30 seconds to 1 minute.

Add 1/2 cup dry white wine or low-sodium chicken broth, and 1 pinch red pepper flakes if desired. Cook, scraping up any browned bits from the pan, until the liquid is reduced by about half, about 6 minutes.

Return the shrimp and any accumulated juices to the skillet. Add the parsley and squeeze the juice from 1/2 medium lemon over the shrimp, and toss to combine. Serve garnished with more black pepper and with cooked pasta or crusty bread if desired.

Made this a few nights ago with just one addition, I tossed in a few tablespoons of capers &amp; served it over capellini.  Quick &amp; easy recipe.

A keeper! EASY, quick and delicious!!! Followed recipe, but used my favorite olive oil infused with Tuscan herb. Both hubby and I thoroughly enjoyed and will be making it again and again!

What do you do with the remaining 1/4 cup of wine?

In this classic Southern side dish, par-cooked sweet potatoes are topped with a mixture of butter, sugar, and spices, then baked until tender and coated in a sweet sauce. 

The Best Candied Yams

sweet potatoes (about 1 1/2 pounds total)

dark brown sugar

vanilla extract

cinnamon

nutmeg

(1 stick) salted butter

Make ahead: The candied yams can be cooked up to 1 day ahead and refrigerated, be sure to also reserve 3/4 cup of the cooking water. Storage: Refrigerate leftovers in an airtight container up to 3 days. The butter may solidify once stored in the refrigerator. It will melt upon reheating, and stir again before serving. 

LaKita Anderson

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Peel and cut 3 large sweet potatoes into 1-inch pieces. 

Place the sweet potatoes in a large saucepan or pot and cover with water by about 1 inch. Bring to a low boil over medium-high heat and simmer just until they can be pierced with a fork  and starting to soften (they will not be fully cooked), about 10 minutes. Be careful not to overcook.

Using a slotted spoon, carefully transfer the sweet potatoes into an 8x8-inch square baking dish (reserve the cooking water). Spread them out in an even layer. 

Transfer 3/4 cup warm reserved cooking water into a measuring cup or medium bowl. Add 1/2 cup packed dark brown sugar and stir to dissolve. Add 1/2 teaspoon vanilla extract and stir to combine.

Sprinkle 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg over the sweet potatoes. 

Pour the water-sugar mixture over the sweet potatoes. 

Cut 1 stick salted butter into cubes and scatter over the sweet potatoes.

Bake for 5 minutes. Carefully remove the baking dish from the oven and gently toss the sweet potatoes to combine the sauce and evenly coat them.

Bake until the sweet potatoes are fork-tender, about 10 minutes more. Remove the baking dish from the oven and spoon the candied mixture evenly over the top. 

Step 10

Let the candied yams cool about 5 minutes so the sauce can thicken. Serve warm.

Served these for Thanksgiving and they did not disappoint. The whole family thought it was a nice break from the traditional mashed sweet potatoes we normally do.

This was absolutely delicious and easy to make! 

Such a Thanksgiving classic! Having this bit of sweetness on the table really added something to the meal.

I&#39;ve used this recipe for a few years now. Bookmarked in my recipe box. Really reliable and easy to customize. 

These sweet potatoes taste exactly like my nana&#39;s! Will definitely be making this recipe again. 

I had never made candied yams before, and was surprised at the subtle difference in texture between yams and sweet potatoes.  The recipe was easy to follow and everything turned out great.  

I made these for the first time at Easter and my family loved them! Will definitely be adding this recipe to our Thanksgiving menu this year.

Nothing beats home cooking, and you can&#39;t go wrong with the sweetness of candied yams to accompany other savory dishes on your plate. This will make a great Thanksgiving side dish!PS, &#34;sprinkle the spices until it feels right in your spirit&#34; is one of the most &#39;family recipe&#39; descriptors I have heard! I prefer a more structured approach as well, so thank you for sharing the recipe with us!

this was a crowd favorite at my last thanksgiving! so excited to make it again this year.

I agree with LaKita&#39;s mom -- dark brown sugar is the best for real southern candied yams. These are so easy to make, too!

This recipe is a winner with my entire family. Love the addition of vanilla extract.

Such a classic recipe! I love the combo of not-too-sweet and savory here, it feels like such a palate cleanser at thanksgiving dinner when dishes can be heavy. 

Excellent taste. Great make ahead recipe.

Sloppy with no ingredient amounts for brown sugar sauce

Top 10 seo august 2024 recipes from across the web

The most viewed seo august 2024 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sausage and Peppers

Ratatouille

Hawaiʻi-Style Huli Huli Chicken

Breakfast Potatoes (So Crispy!)

Mango Lassi

Eggplant Parmesan

Thanksgiving Stuffing (Our Best-Eve...

Shrimp Scampi

The Best Candied Yams

Homemade Sun-Dried Tomatoes

Top 10 seo august 2024 recipes from across the web

The most viewed seo august 2024 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sausage and Peppers

Ratatouille

Hawaiʻi-Style Huli Huli Chicken

Breakfast Potatoes (So Crispy!)

Mango Lassi

Eggplant Parmesan

Thanksgiving Stuffing (Our Best-Eve...

Shrimp Scampi

The Best Candied Yams

Homemade Sun-Dried Tomatoes

The most viewed seo august 2024 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine