This manicotti recipe is pasta bake comfort food at its finest! This easy no-boil method lets you indulge in layers of creamy cheese and savory filling without the fuss.

Looking for a cozy pasta bake? Try this manicotti recipe, classic Italian American comfort food at its finest! There’s something so irresistible about pasta tubes filled with three cheeses and bathed in garlicky, tangy tomato sauce. This recipe is truly the easiest way to make manicotti: you don’t even have to boil pasta! No stovetop cooking required, and no fumbling stuffing flimsy pasta tubes. Fill them dry, then pop them in the oven so you can enjoy all the creamy cheese and savory filling without the fuss!

What is manicotti?

Manicotti are large pasta tubes that are pointed at the end with ridges, intended to be stuffed and baked. The word comes from the Italian word manicotto, meaning “big sleeves.” Manicotti is a popular Italian American pasta bake where the pasta is stuffed with a ricotta filling that can be either meat filled or vegetarian.

What is the difference between manicotti vs cannelloni? Cannelloni are large tubes just like manicotti, but they’re smooth and have flat ends. They are most often served with a meat filling, whereas manicotti can be vegetarian or with meat.

What makes this the easiest manicotti recipe

As we researched this manicotti recipe, we saw the same complaint over and over: “Why is it so hard to fill manicotti?” Once you boil the pasta tubes, they can become very delicate and difficult to fill. You can also overcook them, risking rubbery pasta.

Instead, this manicotti recipe is a no boil recipe so the dry pasta cooks in the sauce while baking. You’ll fill the pasta tubes while they are dry, then add 1 cup water to the marinara sauce which is enough moisture to cook the pasta at the same time as baking. (Note that you don’t need to buy no boil pasta, just standard manicotti.) The pasta comes out perfectly al dente: it’s magical!

Boiling option

Of course if you prefer cooking the pasta, you can do that too! Boil the pasta tubes before baking, fill them using a pastry bag, remove the 1 cup water from Step 2, and shorten the bake time by 30 minutes!

Best ways to fill the pasta

Manicotti is notoriously tricky to fill. It’s easiest to use a pastry bag to fill the tubes, since it squirts the filling right in. But if you’re like me, you might like avoiding the mess and hassle of pulling out your pastry bag.

Since this recipe uses dry pasta, it’s easier to fill! You can simply use a long spoon or other utensil to fill the manicotti. It takes slightly longer than the pastry bag, but it does the job well!

Ingredients for this manicotti recipe

This manicotti recipe has a three cheese filling, stuffed ricotta, mozzarella and Parmesan cheese along with with spinach, garlic, and herbs. Don’t worry: meat lovers won’t miss the meat! This one went over extremely well with friends and family! If you prefer meat, you can substitute the spinach for ¾ pound cooked and seasoned ground beef or sausage. Here’s what you’ll need for this manicotti recipe:

• Manicotti
• Fire roasted crushed tomatoes
• Garlic
• Olive oil
• Dried oregano
• Dried tarragon (optional)
• Frozen spinach
• Ricotta, Parmesan and mozzarella cheese
• Egg
• Fresh parsely
• Kosher salt and pepper

Fire roasted tomatoes, & why to avoid jarred sauce

You’ll notice from the list above that this manicotti recipe uses a homemade tomato sauce with fire roasted tomatoes, garlic, olive oil, and dried oregano. Fire roasted tomatoes are key to the flavor: they’re roasted over an open flame so their flavor is sweet and developed right out of the can. If you can’t find them, use your best quality canned crushed tomatoes and add ¼ teaspoon sugar.

Avoid substituting jarred marinara sauce in this recipe! We tested this recipe with jarred marinara sauce and the flavors tasted flat and uninspired. It takes just 5 minutes to stir together the marinara sauce for this recipe: don’t skip it!

What to serve with manicotti

Want to make this manicotti recipe into a meal? Here are a few great simple sides you can make that don’t require an oven while your manicotti bakes:

• Try a Apple Walnut Salad, Best Kale Salad, Easy Arugula Salad, or one of these 60 Salad Recipes Everyone Will Love
• Go for Sauteed Broccolini
• Mix up Green Beans Almondine or Haricot Verts (French Green Beans)

01

Apple Walnut Salad

02

Easy Arugula Salad

03

Sauteed Broccolini

04

60 Salad Recipes Everyone Will Love

This manicotti recipe is…

Vegetarian.

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Easy Manicotti Recipe

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• 
  Author: Sonja Overhiser
• 
  
  Prep Time: 30 minutes
• 
  
  Cook Time: 1 hour
• 
  
  Total Time: 1 hour 30 minutes
• 
  
  Yield: 6 1x

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This manicotti recipe is pasta bake comfort food at its finest! This easy no-boil method lets you indulge in layers of creamy cheese and savory filling without the fuss.

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Ingredients

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• 8 ounces manicotti (14 shells)
• 28 ounces fire roasted crushed tomatoes
• 2 garlic cloves, minced (divided)
• 2 tablespoons olive oil
• 2 teaspoons dried oregano, divided
• 2 teaspoons kosher salt, divided
• 10 ounces frozen spinach, thawed
• 15 ounces ricotta cheese
• ¾ cup grated Parmesan cheese, divided
• 2 cups mozzarella cheese, divided
• 1 egg
• 2 tablespoons minced fresh parsley, plus ½ tablespoon for garnish
• ¼ teaspoon dried tarragon (optional)
• Black pepper, to taste

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Instructions

1. Preheat the oven to 375°F. 
2. Make the tomato sauce: In a medium bowl, mix the fire roasted tomatoes, 1 clove grated or minced garlic, olive oil, 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Mix well until all the olive oil is incorporated. Stir in 1 cup water (this added moisture allows the dry pasta to cook while baking*).
3. Squeeze all the liquid out of the spinach using a strainer over the sink. Mix the spinach, ricotta cheese, ½ cup Parmesan cheese, 1 cup mozzarella cheese, 1 minced garlic clove, egg, parsley, the tarragon, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and fresh ground black pepper to taste. 
4. Spread 1 cup of the tomato sauce into the bottom of a 9 x 13” baking dish.
5. Use a pastry bag or long spoon to place the filling into the dry manicotti pasta. Then place each pasta tube into the dish.
6. Top with the remaining tomato sauce. Sprinkle the remaining 1 cup mozzarella cheese and ¼ cup Parmesan cheese. Cover with aluminum foil.
7. Place the pan in the oven and bake covered with foil for 45 minutes, then uncover and bake for 15 minutes.  
8. Garnish with additional chopped parsley. Allow to stand for 5 to 10 minutes before serving.

Notes

*This manicotti recipe is a no boil recipe so the dry pasta cooks in the sauce while baking. You’ll fill the pasta tubes while they are dry, then add 1 cup water to the marinara sauce which is enough moisture to cook the pasta at the same time as baking. (Important: you don’t need to buy no boil pasta, just standard manicotti.) If you prefer cooking the pasta, you can boil the pasta tubes before baking, fill them using a pastry bag, remove the 1 cup water from Step 2, and shorten the bake time by 30 minutes!

• Category: Main dish
• Method: Baked
• Cuisine: Italian
• Diet: Vegetarian

Keywords: Manicotti, manicotti recipe

Here’s how to make chocolate covered strawberries: an easy dessert that’s impressive every time! This recipe makes perfectly dipped berries.

Here’s an easy dessert that’s irresistible every time: Chocolate Covered Strawberries! It might seem easier to buy this popular treat, but they’re so simple to make at home. This recipe shows you how to make perfectly chocolate dipped strawberries, where the crunch of the crisp chocolate yields to the sweet tart tender fruit inside. It’s quick to put together and there are loads of fun topping ideas for any occasion, like Valentine’s Day, New Years Eve, romantic dinner, birthday, and more!

How to make chocolate covered strawberries

This chocolate covered strawberries recipe is so easy, and the best part: you don’t have to temper the chocolate. Tempering chocolate is a technique used to ensure a glossy exterior and a crisp snap: it’s ideal for candy like chocolate bark. But you can skip it with dipped strawberries and simply melt the chocolate in the microwave! Here are the basic steps (or skip to the recipe below):

1. Wash and dry the strawberries: Make the berries as dry as possible so the chocolate will stick.
2. Melt the chocolate in the microwave: Place the chocolate chips into a dry glass measuring cup, or a small glass cup or bowl. Microwave on High for 30 seconds, then stir. Cook in two more 30-second bursts, stirring after each. At this point it should be mostly melted with a few chunks: keep stirring until all the chocolate chunks disappear and the chocolate is perfectly smooth.
3. Dip the strawberries and add toppings: Line a baking sheet with parchment paper. Holding the green portion of a strawberry, dip it into the chocolate and then pull it out, twisting it to let the excess drip off. Place the strawberry onto the baking sheet and immediately sprinkle it with toppings. Repeat for all berries.
4. Refrigerate: Refrigerate the tray of strawberries until the chocolate hardens, about 30 minutes.

Best chocolate for chocolate covered strawberries

What’s the best chocolate for chocolate covered strawberries? Semi-sweet chocolate, either chocolate chips, melting wafers, baking chips, or a chocolate bar. Semi-sweet chocolate has just the right sweetness level to match the tartness of the berries: it’s preferred over milk or bittersweet chocolate.

Use a high quality brand chocolate chips like Guittard or Ghirardelli if you can. Our favorite for chocolate dipped strawberries is Guittard Semi Sweet Chocolate Baking Chips: they’re a bit larger than standard chips and make a smooth crisp chocolate coating. (They’re are also great for chocolate covered bananas and chocolate covered almonds!)

Topping ideas

What are the best toppings for chocolate covered strawberries? There are so many fun ideas. Here we used crushed pistachios and crushed freeze dried raspberries, which make a beautifully bright color contrast! But we’ve used many other toppings which are all fun.

• Sprinkles
• Crushed pistachios (shown)
• Crushed freeze dried strawberries or raspberries (shown)
• Crushed pecans, almonds or hazelnuts
• Toasted coconut
• White chocolate to drizzle (see below)
• Crushed cookies

Variation: white chocolate strawberries

Want to vary these chocolate covered strawberries? Use white chocolate instead! We prefer the semi-sweet, but you can swap white chocolate or do half and half. You can also make a white chocolate drizzle, like you’ll see in many purchased chocolate dipped strawberries. Here’s how to do it:

• Melt half the amount of white chocolate in the method above. Microwave in 30-second bursts, stirring in between.
• After dipping in chocolate, use a fork to drizzle white chocolate. A fork is key to getting the nice even lines (don’t use a spoon).

Important note: When you’re shopping for white chocolate, make sure cocoa butter (not vegetable oil) is listed in the ingredients of the white chocolate. White chocolate with vegetable oil does not melt as well.

Storage for chocolate dipped strawberries

After you refrigerate for 30 minutes, you can serve the strawberries immediately. Or, transfer them to a sealed container, with parchment or wax paper to separate any layers. Store chocolate covered strawberries refrigerated for up to 5 days.

More strawberry desserts

Strawberries are perfect for festive treats. Here are a few more strawberry desserts that make for festive occasions:

• Try a delicious Strawberry Crumble, with fresh or frozen berries
• Make a classic Strawberry Shortcake
• Opt for a Fresh Strawberry Pie
• Grab this Simplest Strawberry Tart

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Classic Strawberry Crumble

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Classic Strawberry Shortcake

03

Fresh Strawberry Pie

04

Simplest Strawberry Tart

This chocolate covered strawberries recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Chocolate Covered Strawberries

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★★★★★

5 from 2 reviews

• 
  Author: Sonja Overhiser
• 
  
  Prep Time: 15 minutes
• 
  
  Cook Time: 0 minutes
• 
  
  Total Time: 15 minutes
• 
  
  Yield: 15 to 20 strawberries 1x

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Here’s how to make chocolate covered strawberries: an easy dessert that’s impressive every time! This recipe makes perfectly dipped berries.

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Ingredients

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• 1 pound ripe strawberries
• 5 ounces semi sweet chocolate chips (like Guittard or Ghirardelli)
• Toppings: sprinkles, crushed pistachios (shown), crushed freeze dried raspberries (shown), crushed nuts, toasted coconut, white chocolate to drizzle, and so forth

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Instructions

1. Wash and dry the strawberries: Wash the strawberries and gently pat them as dry as possible.
2. Line a baking sheet and prep toppings: Line a baking sheet with parchment or wax paper. Prepare all your toppings in advance and place them in bowls next to the baking sheet.
3. Melt the chocolate: Place the chocolate chips into a dry glass measuring cup or small glass cup or bowl: the smaller the better. (Make sure it’s completely dry or the chocolate will seize.) Microwave on High power for 30 seconds, then stir. Microwave another 30 seconds, stir, and 30 seconds more and stir. At this point it should be mostly melted with a few chunks: keep stirring until all the chocolate chunks disappear and the chocolate is perfectly smooth. (Keep stirring if it doesn’t fully melt. You can try another 10 second burst and stir again, but you’ll want to avoid getting the chocolate too hot. Read more at How to Microwave Chocolate.)
4. Dip the strawberries and add toppings: Hold the green portion of a strawberry. Dip the strawberry into the chocolate and then pull it out, twisting it to let the excess drip off. Place the strawberry onto the baking sheet. Immediately sprinkle it with toppings, since the chocolate dries quickly.
5. White chocolate drizzle (optional): For a white chocolate drizzle, use 2 ounces of white chocolate and melt it in the same way as the semi-sweet. Dip a fork into the white chocolate and drizzle it on top of the semi-sweet chocolate. Note: Make sure cocoa butter (not vegetable oil) is listed in the ingredients of the white chocolate. White chocolate with vegetable oil does not melt well.
6. Refrigerate: Refrigerate the tray of strawberries for 30 minutes. Serve immediately or refrigerate until serving. They’re best the day of making, but they can store for up to 1 day uncovered (don’t place them in a sealed container or they become soggy). 

• Category: Dessert
• Method: Chocolate
• Cuisine: Dessert
• Diet: Vegan

Keywords: Chocolate covered strawberries, how to make chocolate covered strawberries, Chocolate covered strawberries recipe, chocolate dipped strawberries, best chocolate for chocolate covered strawberries, best chocolate for dipping strawberries, best chocolate for strawberries

Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s an easy side dish or add protein for a satisfying lunch!

Need a delicious salad recipe that goes with just about anything? (We’re always game for ideas.) Try this apple walnut salad! The mix of crisp apples, crunchy walnuts, chewy cranberries and a sweet-tart dressing makes a symphony of textures and flavors. It’s perfect as a side dish, but add protein and it also works as a main meal! You can swap out the dressing and mix-ins to make dozens of variations on the theme, making it endlessly versatile for any time and occasion.

Ingredients in apple walnut salad

An apple walnut salad works in many ways: there are many types of dressings and ways to accessorize the apples. And don’t forget about the classic Waldorf salad of apples, walnuts and grapes with a creamy mayo-based dressing! This apple walnuts salad is all about minimal ingredients with maximum impact. It’s fancy enough for entertaining, yet simple enough to pair with an easy weeknight meal. Here’s what you’ll need for this tasty green salad:

• Crisp tart apple
• Walnuts
• Mixed greens like butter or Bibb lettuce, frisee, etc
• Dried cranberries
• Sliced red onion (or shallot)
• Maple Vinaigrette dressing

Best types of apples for a salad

Make sure to use a crisp tart apple variety in this apple walnut salad. Of course, you can use any apple you have on hand! But it’s nice to use an apple that has a hearty crunch when you bite into it, and a hint of tart to make the flavor pop. Here are our top apple varieties for a salad:

• Pink Lady: This is our favorite type of apple: the flavor is intensely sweet tart and it has a lovely, bright red color.
• Granny Smith: Granny Smith is great for salads, though we recommend using it with another red apple for color contrast.
• Honeycrisp: This variety is a bit sweeter and juicier than Pink Lady, but still a great option.

Dressing variations

This apple walnut salad is delicious with the maple vinaigrette listed in the recipe below. However, it works very well with other dressing ideas as well! Here are some top salad dressings that work with the flavors of this salad:

• This maple vinaigrette and honey vinaigrette both pair well with the flavors in the salad.
• Our top alternative is this poppy seed dressing, which has a sweet, elegant flavor and a personality that takes this salad over the top.
• Another idea is Balsamic vinaigrette, a classic creamy and zingy dressing.
• This apple cider vinegar dressing or Dijon mustard dressing compliment the fruit well.
• Sweet tart honey mustard vinaigrette is another fantastic fit.

Apple walnut salad topping ideas

Want to mix up the toppings for this apple walnut salad? The sky is the limit! Keep the greens, apples, and walnuts steady and add additional cheese, nuts or other mix ins for a versatile side. Here are some of our top ideas:

• Feta crumbles or goat cheese crumbles add a pop of salt and a visual appeal.
• Dried cherries, pomegranate seeds, or raisins can stand in for the cranberries.
• Parmesan, gorgonzola, gouda, or Manchego also work for the cheese.
• Try adding a handful of almonds, pecans, pistachios, or hazelnuts alongside the walnuts.
• Using pepitas is another fun way to mix up the crunchy elements.

Add protein to make it a main dish

Lastly, it’s simple to turn apple walnut salad into a main dish. Simply top with protein! The flavors in this salad work well with chicken, shrimp, salmon, and even tofu as a vegan salad option. Here are some recipes for cooking the protein:

• Grilled Chicken or Pan Seared Chicken
• Sauteed Shrimp
• Baked Salmon
• Baked Tofu or Crispy Tofu

More salad recipes

Love eating salads? We are salad obsessed around here! Here are some of our top favorite salads:

• Make our fan-favorite Chopped Salad
• Go for Best Kale Salad or Kale Caesar Salad
• Try the simplest Easy Arugula Salad
• Browse our 60 Salad Recipes Everyone Will Love

01

Favorite Chopped Salad

02

Best Kale Salad

03

Easy Arugula Salad

04

60 Salad Recipes Everyone Will Love

This apple walnut salad recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Apple Walnut Salad

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• 
  Author: Sonja Overhiser
• 
  
  Prep Time: 20 minutes
• 
  
  Cook Time: 0 minutes
• 
  
  Total Time: 20 minutes
• 
  
  Yield: 4 1x

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Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s an easy side dish or add protein for a satisfying lunch!

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Ingredients

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For the apple walnut salad

• ½ cup walnuts
• 1 crisp tart apple (like Pink Lady)
• 8 cups mixed greens or tender lettuces (like butter or Bibb lettuce, frisee, etc)
• ¼ cup dried cranberries
• 1 handful sliced red onion* (or shallot)
• ¼ cup feta cheese crumbles (optional; not shown)

For the dressing

• 2 tablespoons maple syrup
• 2 tablespoons apple cider or white wine vinegar
• 1 tablespoon Dijon mustard
• ¼ teaspoon kosher salt
• 6 tablespoons olive oil
• Fresh ground black pepper (optional)
• To make it a main: Blackened Chicken, Sauteed Shrimp, Baked Salmon, or Baked Tofu

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Instructions

1. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
2. Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).
3. Thinly slice the apple.
4. Place the greens on a large platter or individual plates. Top with apple slices, toasted walnuts, dried cranberries, and red onion slices. If desired, add a sprinkle of feta cheese. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)

Notes

*To remove some of the strong flavor of the red onion, you can soak it in cold water for 5 to 10 minutes before assembling the salad.

• Category: Salad
• Method: No Cook
• Cuisine: Salad
• Diet: Vegetarian

Keywords: Apple walnut salad,

Gemelli pasta has a corkscrew-shape that traps sauces beautifully, from light and vibrant to creamy and decadent! Dive into this guide for the best creamy gemelli recipe, and why this unique shape deserves a spot in your pantry.

Want to take your pasta shapes up a notch? Instead of the standard spirals, here’s a shape that has captured our heart: gemelli pasta! The unique corkscrew not only looks beautiful, but its twists and turns are key to holding onto the flavor of sauces. Here’s our favorite way to serve it: smothered in a rich, garlicky Parmesan cream sauce. Tender spinach wilts into the mix, adding a pop of color and dose of vegetables. It’s creamy, cheesy, and oh-so-satisfying in just 20 minutes!

What is gemelli pasta?

Gemelli pasta is corkscrew shaped pasta. Gemelli means “twins” in Italian, referring to what looks like two strands wrapped around each other. But the shape is actually crafted from a single piece of pasta, twisted and twirled to create nooks and crannies that trap seasonings and flavor.

Gemelli works with a variety of sauces, from vibrant pesto to tangy marinara sauce or a rich and creamy alfredo. It’s great in everything from pasta salads to to pasta bakes. It has a more sophisticated appearance than the popular rotini. So ditch the spirals and embrace the playful, flavorful twist of gemelli pasta!

Best ways to serve gemelli pasta

Gemelli pasta works in a variety of types of recipes, from creamy sauces to tangy marinara, from pasta salads to pasta bakes. Substitute it in any recipe where you’d use a short cut pasta: it’s a perfect substitute for rotini (spirals), bow ties, or penne. Here are some of our favorite ways to use it:

• Creamy sauces like creamy white sauce, lemon ricotta sauce, garlic butter sauce, sun dried tomato cream sauce, or white wine sauce
• Red sauces like marinara sauce, pomodoro sauce, arrabiata sauce, tomato basil sauce, or tomato cream sauce
• Pesto sauces like basil pesto, kale pesto or pesto cream sauce
• Pasta salads like classic pasta salad, Caprese pasta salad, Greek pasta salad, pesto pasta salad, Mediterranean pasta salad, orzo pasta salad, bow tie pasta salad
• Pasta bakes like baked ziti

Ingredients in this creamy gemelli recipe

Here’s our favorite way to serve gemelli pasta: with a creamy garlicky Parmesan sauce and spinach! This recipe is quick and simple, relying on a simple list of quality ingredients. Even better, leftovers even stay flavorful in the fridge (which is our personal test for a good pasta recipe). Here’s what you’ll need for this creamy gemelli pasta recipe:

• Gemelli pasta
• Butter
• Garlic
• Oregano
• Milk
• Heavy cream
• Grated Parmesan cheese
• All-purpose flour
• Fresh spinach
• Kosher salt and fresh ground pepper

Cook the pasta to al dente

The most important thing to remember when making any pasta is to cook the pasta to al dente! Al dente means “to the bite” in Italian, or when it’s tender with a small white speck inside when you bite into a piece. There’s nothing worse than soft, rubbery pasta. Here are a few tips for the perfect al dente pasta:

• Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta.
• Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

A note on serving size

The gemelli pasta recipe below makes enough for 8 ounces of pasta, which is technically 4 servings. However, we find that if you eat this pasta as a main dish, it makes more like 3 servings. Feel free to double the recipe if desired: click the 2X recipe button below!

Leftovers and storage info

Creamy gemelli pasta tastes the best the day it is made. However, the flavor still tastes great as leftovers! Store leftovers for up to 3 days refrigerated. You can reheat them in a skillet on the stove, adding a splash of milk to keep the sauce creamy. Or you can simply eat them cold (they’re still good!).

More pasta recipes

Want more tasty Italian pasta recipes and pasta sauces? Here are a few more ideas:

• Go for Pasta Pomodoro, Sun Dried Tomato Pasta or Tagliatelle Pasta
• Try Vegetarian Lasagna with Ricotta or Roasted Red Pepper Pasta
• Opt for simple Roman Cacio e Pepe
• Make Pasta alla Norma or Broccoli Mac and Cheese

01

Tagliatelle Pasta

02

Pasta Pomodoro

03

Pasta alla Norma

04

Lemon Ricotta Pasta

This gemelli pasta recipe is…

Vegetarian.

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Creamy Gemelli Pasta

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• 
  Author: Sonja Overhiser
• 
  
  Prep Time: 10 minutes
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  Cook Time: 10 minutes
• 
  
  Total Time: 20 minutes
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  Yield: 3 to 4 1x

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Ingredients

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• 8 ounces gemelli pasta
• 2 tablespoons salted butter
• 4 garlic cloves, finely minced
• 2 teaspoons dried oregano
• 1 cup 2% milk
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tablespoon all-purpose flour
• 4 to 5 cups (4 to 5 ounces) fresh spinach, roughly chopped
• ¾ teaspoon kosher salt
• Fresh ground pepper, to taste

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Instructions

1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready. 
2. Meanwhile, heat a large pan over medium low heat. Melt the butter, then add the garlic and oregano and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 1 to 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon pasta water. Pour it into the pan with the sauce, then stir for 1 to 2 minutes until it thickens.
3. Add the spinach and salt and cook 2 minutes more, until the spinach is wilted.
4. Add the drained pasta to the sauce and toss. If necessary, add a few splashes of pasta water as necessary to make a creamy consistency. Top with fresh ground black pepper and serve. Enjoy immediately; leftovers last refrigerated for up to 3 days. 

• Category: Main dish
• Method: Stovetop
• Cuisine: Pasta
• Diet: Vegetarian

Keywords: Gemelli pasta

This creamy Tuscan chicken recipe is the chicken dinner of your dreams! Juicy breasts are bathed in a dreamy sauce of sun dried tomatoes, spinach, garlic, and Parmesan. Ready in just 30 minutes, it’s a dinner idea that’s both easy and impressive!

If we could eat just one dinner for the rest of our lives, this might be it: a skillet of creamy Tuscan chicken! What is it that makes it so outrageously good? Maybe it’s the dreamy sauce of sun dried tomatoes, spinach, garlic, and Parmesan. Or maybe it’s the savory flavor explosion from the pan seared chicken breast. Either way, it’s beyond delicious, you can whip it up in 30 minutes, and it will please absolutely everyone. Get ready for the chicken dinner of your dreams!

Ingredients in this Tuscan chicken recipe

We’re not exaggerating when we say this is one of the best chicken recipes we’ve made; it ties with Chicken Piccata for our favorite meal to impress. It’s great for weeknight meals, but it’s fancy enough that it’s great for dinner parties and special occasions like Valentine’s Day or Christmas dinner. Each ingredient here packs a flavor punch, so try not to substitute here. Here’s what you’ll need:

• Protein: Boneless skinless chicken breasts
• Pantry: Olive oil, garlic powder, salt, pepper
• Dairy: Salted butter, milk, heavy cream, Parmesan cheese
• Fresh ingredients: Garlic, spinach, lemon (for garnish)
• Special ingredients: Sun dried tomatoes, capers

Tips for butterflying the chicken

This Tuscan chicken recipe uses chicken cutlets, or you can butterfly the breasts yourself. Chicken breasts are often very thick, making them tricky to cook evenly. Slicing the chicken breast in half horizontally (butterflying it) makes thinner pieces that cook quicker and more evenly, are easier to eat, and are better seasoned. You can buy a chicken breast already butterflied, which is marked on the package as butterflied or “cutlets”. If you buy regular chicken breasts, you can butterfly them yourself:

• Place your hand over the top of the chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book.
• Unfold the chicken breast, then cut along the fold to separate the two halves (each half is a cutlet).

How to make creamy Tuscan chicken: an overview

This Tuscan chicken recipe is quick and simple to make: it takes just about 30 minutes to pull it all together, making it a rock star fast and easy dinner recipe. Because the chicken is butterflied first, it cooks extremely quickly. Here’s an overview of the process (or jump to the recipe below):

1. Prepare the chicken: Slice the chicken breasts in half horizontally to butterfly them.
2. Season the chicken: Sprinkle the chicken on all sides with the kosher salt, black pepper, garlic powder, onion powder, and dried oregano.
3. Pan fry: Add olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. Remove to a plate.
4. Make the sauce: In the same skillet, melt the butter. Add the minced garlic and sun dried tomatoes and cook for 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining kosher salt. Simmer for 2 minutes, stirring occasionally. Add the spinach and cook about 1 minute until wilted, then return the chicken to the pan and warm it for 2 minutes.

Buy organic chicken if possible

When shopping for this Tuscan chicken recipe, keep in mind: the best chicken to buy is organic. This makes sure that it is the highest quality meat that was raised sustainably. It is also free of chemicals and additives, and overall: it just tastes better! Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors, fed 100% organic feed and forage, and not given antibiotics or hormones.

Leftover storage

This Tuscan chicken recipe stores well, if you do end up having leftovers! (Honestly we never do.) Store in a sealed container for up to 3 days, refrigerated. Re-warm in a skillet over medium heat until warmed through. If the sauce becomes dried out, add a splash of milk or cream.

Sides for creamy Tuscan chicken

Add a few sides to this creamy Tuscan chicken and it’s a simple meal! Here are a few side dishes for chicken that are simple to whip up while making the chicken. Since the oven is free, you can make quick baked or roasted vegetables easily! Here are a few ideas:

• Couscous or orzo: Try easy couscous or orzo, which come together in just 15 minutes.
• Rice: Opt for white rice, basil rice, or lemon rice, ready in about 25 minutes.
• Pasta: Make garlic butter noodles, angel hair pasta, or any of these pasta side dishes.
• Polenta: Add creamy polenta as a simple side.
• Green beans: Try green beans almondine, roasted green beans, or haricot verts.
• Brussels sprouts: Make fan favorite crispy Brussels sprouts.
• Asparagus: Opt for roasted asparagus or broiled asparagus.
• Broccoli or broccolini: Try roasted broccoli, roasted broccolini, or pan fried broccolini.
• Salad: Make chopped salad, kale salad, apple salad, or these salad recipes.
• Potatoes: Go for our best mashed potatoes, garlic mashed potatoes, or garlic roasted potatoes.

More great chicken recipes

Love chicken dinners? Here are a few more tasty ways to turn this protein into

• Make classic Chicken Piccata
• Try one-pan Greek Chicken or easy Pan Fried Chicken Thighs
• Whip up creamy Lemon Garlic Chicken, Creamy Garlic Chicken, or Pesto Chicken
• Bake a pan of Chicken Enchiladas or crispy Baked Chicken Thighs
• Fire up the grill for Grilled Chicken or Grilled Chicken Thighs

01

Chicken Piccata

02

Creamy Garlic Chicken

03

Easy Pan Fried Chicken Thighs

04

Greek Chicken

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Tuscan Chicken

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★★★★★

5 from 1 review

• 
  Author: Sonja Overhiser
• 
  
  Prep Time: 15 minutes
• 
  
  Cook Time: 15 minutes
• 
  
  Total Time: 30 minutes
• 
  
  Yield: 4 1x

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This creamy Tuscan chicken recipe is the chicken dinner of your dreams! Juicy breasts are bathed in a dreamy sauce of sun dried tomatoes, spinach, garlic, and Parmesan. Ready in just 30 minutes, it’s a dinner idea that’s both easy and impressive!

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Ingredients

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• 2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds, organic if possible), butterflied or cutlets
• 1 ¼ teaspoons kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• Freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons salted butter
• 2 cloves garlic, finely minced
• ¼ cup julienne cut sun dried tomatoes
• 2 tablespoons capers, drained
• ¾ cup heavy cream
• ¼ cup milk
• 2 cups baby spinach, loosely packed
• Grated Parmesan cheese, for serving
• 2 lemon wedges, for serving

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Instructions

1. Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied). Sprinkle the chicken on both sides with 1 teaspoon of the kosher salt, garlic powder, onion powder, oregano, and a few grinds of black pepper.
2. Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate.
3. Place the pan over low heat and melt the butter. Then add the minced garlic and sun dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining ¼ teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.
4. Add the spinach and cook until wilted, about 1 minute, then return the chicken to the pan and warm it for 2 minutes, spooning the sauce over the chicken. Serve topped with the sauce and grated Parmesan cheese.

• Category: Main dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Gluten Free

Keywords: Tuscan chicken, Tuscan chicken recipe, Creamy Tuscan chicken

The Brandy Crusta is a classic cocktail boasting a sweet tart flavor with fresh lemon and sophisticated brandy! Garnished with a dazzling sugar crust, it’s easy to make and elegant to sip.

Here’s a classic cocktail that blew us away with its sweet tart flavor and sophisticated vibe: the Brandy Crusta! This timeless drink dates back to the 1850’s, but it’s every bit fun to drink today, with a big beautiful sugar crust and oversized lemon peel garnish. The flavor is perfectly balanced, with orange and cherry liqueur that balance fresh lemon and sultry brandy. As two cocktail experts and certified mixologists, the Brandy Crusta is up there as one of our top impressive drinks to make at home!

What’s a Brandy Crusta?

The Brandy Crusta is one of the oldest classic cocktails there is, and a direct relative of the most popular brandy cocktail, the Sidecar. The drink was invented in the 1850’s by an Italian bartender in New Orleans named Joseph Santini. The word “Crusta” refers to the distinctive sugar rim, an element Santini added not just for sweetness but for an elevated visual and textural element.

The Brandy Crusta was first published in the most important work on cocktails at the time, Jerry Thomas’ 1862 Bartender’s Guide, which contained such classics as the Whiskey Sour and Tom Collins. The drink fell out of popularity until it was revived with the interest in classic cocktails in recent decades, and it’s back in favor as a popular New Orleans cocktail. The ingredients in a Brandy Crusta are:

• Brandy or Cognac
• Cointreau or triple sec
• Maraschino liqueur
• Fresh lemon juice
• Simple syrup
• Angostura bitters

Types of brandy

Brandy is a liquor made from distilling wine or other fruit, like apples or apricot. You can use any type of brandy you have on hand for a Brandy Crusta. You can use anything from Cognac like Hennessy to an American brandy like Korbel. Here are a few types of brandy to consider:

• American brandy, any type of brandy made in the US: a popular brand is Korbel brandy.
• Cognac is a French brandy that tastes spicy, fruity, and bitter, with notes of vanilla and oak. A popular type of Cognac is Hennessy.
• Armagnac is a more full-flavored, richer French brandy, with notes of dark caramel, chocolate and burnt orange.
• Calvados is an apple or pear brandy made in France.
• Brandy de Jerez is Spanish brandy that tastes dry and smooth, with notes of caramel, almond and vanilla.
• Pisco is also a type of brandy: it’s Peruvian and has a much different flavor profile. We recommend saving that for a classic Pisco Sour, but you could technically use it in a Brandy Crusta.

Cointreau vs Triple Sec

Just like a Sidecar, a Brandy Crusta uses orange liqueur along with the brandy. You can use any type of orange liqueur here. The nuanced notes of the Cognac pair well with Cointreau, but you can make the drink with Triple Sec too. The original drink calls for orange curacao, but it can be harder to find. Here’s the difference:

• Cointreau is best in a Brandy Crusta. It’s our favorite in a Sidecar (and a margarita). It has a smooth flavor with warm spices and nuance that works with the sophistication of the brandy.
• Triple Sec has a crisp, citrus-forward flavor that works well in drinks, but it’s easy to find low quality versions. Look for a quality triple sec brand, not the cheapest on the block; we like Drillauds.

More about maraschino liqueur

The last liqueur you’ll need for a Brandy Crusta is Maraschino liqueur. Don’t be fooled: it’s not the liquid from a jar of maraschino cherries! Here’s what to know about maraschino liqueur:

• Maraschino liqueur is a clear, cherry flavored liqueur. It was invented in Croatia and is still made there, as well as in Europe and the US. The flavor is mainly dry but lightly sweet, with hints of sour cherry and almond.
• There are several brands of Maraschino liqueur, the most popular being Luxardo. It should be easy to find at your local liquor store or online.
• Use up leftovers in classic Maraschino cocktails like the Hemingway Daiquiri, Martinez, Last Word, El Presidente, Division Bell, and the Aviation.

How to make a Brandy Crusta

A Brandy Crusta is easy to make: the hardest part is preparing the glass and garnish! Otherwise, you’ll simply shake the ingredients together in a cocktail shaker and strain into the prepared glass. The large sugar rim helps to offset the tart flavor, and adds an intriguing texture to the outside of the glass. Here are the basic steps (or jump to the recipe below):

1. Rim a 2-inch wide section of the glass with superfine sugar. This is what makes it a “Crusta,” and it’s so fun to drink with the bumpy texture. Superfine sugar is key here, since it adheres to the glass best. Don’t try this with granulated sugar: if that’s all you have, run it through a food processor or mortar and pestle until it is very fine.
2. Use a vegetable peeler to peel a large strip of lemon. Cut a long wide peel of the lemon, as long as possible. Place it into the glass so that it curls around inside the glass but part extends above the glass.
3. Shake in a cocktail shaker. Take the brandy, Cointreau, Maraschino, lemon juice, simple syrup, and bitters, and shake it together in a cocktail shaker with a handful of ice cubes.
4. Strain into a glass and add ice. Strain the drink into a cocktail glass. Serve with the lemon peel.

And that’s it! We hope you love this drink as much as we do. Let us know in the comments if you try it: it’s incredibly special!

More brandy cocktails

Brandy makes some of the best cocktails (even though we love bourbon, rum, tequila and vodka drinks, too!). Here are some of our top brandy cocktails, Cognac cocktails, and Hennessy drinks to try:

• Opt for a Classic Sidecar or Hennessy Sidecar
• Go for a Brandy Alexander
• Make a Brandy Old Fashioned, Brandy Manhattan, Brandy Margarita or Brandy Hot Toddy
• Try classics like a French Connection, Sazerac or Vieux Carre
• Mix up a Japanese Cocktail

01

Brandy Alexander

02

Sidecar Cocktail

03

15 Great Brandy Cocktails

04

Top 10 Hennessy Cocktails

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Brandy Crusta

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★★★★★

5 from 2 reviews

• 
  Author: Sonja Overhiser

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Description

The Brandy Crusta is a classic cocktail boasting a sweet tart flavor with fresh lemon and sophisticated brandy! Garnished with a dazzling sugar crust, it’s easy to make and elegant to sip.

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Ingredients

Scale
1x2x3x

• 2 ounces brandy or Cognac
• ¼ ounce Cointreau or triple sec
• ¼ ounce Maraschino liqueur
• ½ ounce lemon juice, freshly squeezed
• ½ ounce simple syrup
• 2 dashes Angostura bitters
• Superfine sugar, for the rim
• Lemon peel, for garnish

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Instructions

1. Use a lemon wedge to moisten the top 2 inches of a stemmed cocktail glass. Place superfine sugar on a plate, then roll the edge of the glass in sugar.
2. Use a vegetable peeler to make a long wide peel of the lemon, as long as possible. Place it into the glass so that it curls around inside the glass but part extends above the glass.
3. Place the Cognac, Cointreau or triple sec, Maraschino liqueur, lemon juice, simple syrup, and Angostura bitters in a cocktail shaker. Add 1 handful of ice and shake until cold.
4. Strain the drink into the prepared glass and serve.

This irresistible vegan apple crisp has warm, gooey apples and a golden oat-streusel topping! Made with simple plant-based ingredients, this comforting dessert is the perfect treat.

Looking for a delicious dessert that no one will know is plant-based? This vegan apple crisp! Crisps and crumbles are simple to make into vegan treats, and this one is an absolute flavor explosion. Juicy, caramelized apples mingle with a golden oat topping, and topped with melty vanilla ice cream, it’s truly sensational. In fact, we like this one better than our standard apple crisp!

Ingredient notes for vegan apple crisp

Crisps and crumbles work well transformed into vegan desserts: in fact, most people wouldn’t even guess this one is plant-based! Vegan butter and coconut oil work well as substitutes for butter in a crumble. Here are a few notes about the ingredients:

• Vegan butter: Vegan butter works well as a substitute for butter, and there are many great brands that are easy to find in US grocery stores (we like Miyokos). If desired, you can substitute coconut oil; we recommend using refined coconut oil which has a more subtle coconut flavor than unrefined.
• All purpose flour: All purpose flour is our standard, but for gluten-free you can also use almond flour with great results. Go to Gluten-Free Apple Crisp.
• Old Fashioned rolled oats: Use whole rolled oats for the best crisp texture; avoid instant oats here.
• Brown sugar and granulated sugar: Using a mix of sugar types adds nuance to the flavor.
• Cinnamon, ginger and allspice: This mix of cozy spices brings in a warm, comforting flavor.
• Cornstarch: Cornstarch helps to thicken the filling. As a substitute, try arrowroot powder.
• Lemon juice and zest: Citrus accentuates the fruit flavors, like salt does for savory foods. Don’t omit the lemon if you can: it really adds to the flavor here!
• Vanilla extract: Vanilla extract adds the final nuance in sweet flavor.
• Sweet tart, crisp cooking apples: Tart apples are key; keep reading for our favorite apple types.

Best apples for vegan apple crisp

What’s the best type of apples to use in apple desserts like crisp and apple pie? Use firm, crisp sweet tart cooking apples. The acidity from a tart apple makes the sweet flavor pop, instead of tasty one-note. A firm texture is also helpful since the apples holds their shape when baking instead of becoming mushy.

Avoid varieties like Gala, Fuji or Red Delicious: they don’t perform well in crisps and crumbles. Here are a few of the varieties that shine in this vegan apple crisp recipe:

• Pink Lady
• Honeycrisp
• Golden Delicious
• Granny Smith
• Jonathon or Jonagold
• Ida Red

Make it into a vegan apple crumble

You can also make this into a vegan apple crumble recipe! Simply follow the instructions for the topping in this apple crumble recipe, which omits the oats for the classic crumble feel. Use vegan butter in place of the standard butter, and it comes together like a charm.

How to serve it

Vegan apple crisp is a great dessert for any season: while it’s often served in fall or winter, it’s great in summer too! Like most crisps, the best topping is vanilla ice cream. The contrast of rich cream against the fruit filling is sublime! It’s pretty easy to find vegan ice cream at most well-stocked grocery stores in the US. Or you can make it homemade! The best options for topping vegan apple crisp are:

• Vanilla ice cream: Purchased or homemade vegan ice cream
• Whipped cream: Homemade vegan whipped cream

Leftover storage

This crisp tastes best the day it is baked, but it saves very well! The crisp texture holds up well over time. Here are best practices for how to store a crisp:

• Keep it loosely covered at room temperature for 1 to 2 days. Keeping it loosely covered helps to maintain the crumble texture.
• Refrigerate for up to 3 days. It holds up well in the fridge, and tastes even better when reheated.
• Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350°F oven until bubbly.

More vegan desserts

Love eating plant-based treats? Here are a few more of our top vegan desserts to try:

• Try our fan-favorite Vegan Chocolate Chip Cookies
• Go for Vegan Cookie Dough
• Make Vegan Ice Cream or Vegan Chocolate Pudding
• Mix up Vegan Peanut Butter Cookies

01

Vegan Chocolate Chip Cookies

02

Vegan Ice Cream (Dairy Free!)

03

Vegan Mug Cake (Double Chocolate!)

04

30 Vegan Desserts Everyone Will Love

This vegan apple crisp recipe is…

Vegetarian, dairy-free, plant-based, and vegan. For gluten-free, use almond flour.

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Vegan Apple Crisp

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• 
  Author: Sonja Overhiser
• 
  
  Prep Time: 25 minutes
• 
  
  Cook Time: 50 minutes
• 
  
  Total Time: 1 hour 15 minutes
• 
  
  Yield: 8 1x

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This irresistible vegan apple crisp has warm, gooey apples and a golden oat-streusel topping! Made with simple plant-based ingredients, this comforting dessert is the perfect treat.

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Ingredients

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• 2 pounds sweet tart, crisp cooking apples, about 6 cups (4 large or 6 medium)
• 2 tablespoons lemon juice, plus 1 teaspoon lemon zest
• 1 tablespoon cornstarch
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ¾ cup all purpose flour (almond flour for gluten-free)
• ¾ cup Old Fashioned rolled oats
• ½ cup packed brown sugar
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 8 tablespoons cold vegan butter (or refined coconut oil), cut into pieces

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Instructions

1. Preheat the oven to 375°F.
2. Make the filling: Core, peel and thinly slice the apples. In a large bowl, combine the apples with the lemon juice, lemon zest, cornstarch, granulated sugar, 1 teaspoon of the cinnamon, the ginger, and allspice in a large bowl and toss until well coated. Pour it into a 9 x 9 inch baking dish or 7 x 11 inch baking dish.
3. In a separate bowl, make the crumble topping: stir together the flour, oats, brown sugar, 1 teaspoon of the cinnamon, and kosher salt. Add the vanilla and stir. Cut the butter into small pieces and add it to the bowl. Use a pastry cutter or fork to mix it into the dry ingredients until fully distributed and a crumbly dough forms. It may take a while, so be patient; mix until all butter chunks are incorporated. 
4. Evenly distribute the crumble over the top of the apples, breaking the topping into small crumbles as you add it.
5. Bake for 45 to 50 minutes until browned and bubbly. Cool for 1 hour. Then serve with vanilla ice cream. Stores refrigerated for 3 days or freeze up to 3 months in a sealed container. Reheat it in a 350°F oven until bubbly and the topping is crisp.

• Category: Dessert
• Method: Baked
• Cuisine: Dessert
• Diet: Vegetarian

Keywords: Vegan apple crisp, vegan apple crisp recipe

These Garlic Parmesan Wings are baked to crispy perfection, then tossed with melted butter, Parmesan cheese and garlic for an explosion of flavor with every bite!

If you’re into chicken wings, here’s a recipe that will have you smitten: try these garlic Parmesan wings! These homemade wings are easy to whip up, bursting with garlicky goodness, and coated in a Parmesan blanket of bliss. Whether it’s for a game day snack or a weeknight meal (or you just love all things chicken!), these wings are about to become your new obsession. We whipped them up with this lemon pepper sauce that had everyone asking for the recipe!

Ingredient notes for garlic Parmesan wings

Garlic parmesan wings are perfect for game day tables, an appetizer, or a tasty weeknight dinner. They come out lightly crispy infused with an irresistible cheesy, savory flavor.

• Chicken wings: Buy split wings for the easiest prep. (Or, you can remove the wing tips.) If you can, buy organic chicken for the best flavor and most sustainable option.
• Baking powder: The secret to crispy chicken? Baking powder! This helps to crisp up the skin in the oven, similar to our baked chicken thighs.
• Garlic powder, onion powder, smoked paprika, salt, and black pepper: This blend of spices brings out the savory flavor of the chicken.
• Salted butter: Salted butter is best, but you can also substitute unsalted butter with 1 pinch of salt.
• Garlic: Fresh garlic is crucial to the flavor here!
• Grated Parmesan cheese: Use grated Parmesan cheese, the type that is powdery and crumbly, not shredded (which is like large sticks).

Some wings recipes call for using flour to coat the wings to get them even crispier, but there’s no flour needed here! This makes them suitable for gluten-free diets, as well.

Tips for cooking wings

Garlic parmesan wings are simple to whip up and make a deliciously satisfying finger food! There are a few tricks to wings if you’ve never made them before:

• Marinade for 30 minutes to 1 hour: Stir together the chicken wings with the baking powder, garlic powder, onion powder, kosher salt and freshly ground black pepper. Refrigerate 30 minutes to 1 hour.
• Then, bake the wings for 30 minutes. Place the wings on an aluminum foil-lined sheet for 15 minutes. Flip and bake until browned and starting to become crispy, 15 to 18 minutes.
• Add the garlic sauce and Parmesan cheese. Melt the butter in a skillet over medium high heat. Add the wings and cook, turning frequently, until crispy, 1 to 2 minutes. Lower heat to medium and stir in the garlic. Cook 30 seconds until fragrant and then remove from heat. Sprinkle with Parmesan cheese and serve warm.

Make lemon pepper sauce, if desired

The sauce is optional, but it takes these garlic parmesan wings up a level! Lemon pepper sauce is a common dipping sauce for wings. While the name sounds similar, it’s not flavored with lemon pepper, a store-bought seasoning blend of lemon zest, salt and pepper. It simply uses a real lemon to bring in the citrus, and the other ingredients you probably already have in your pantry and fridge. You’ll just need to stir together the following ingredients to make a quick and simple sauce:

• Salted butter
• Lemon juice and zest
• Freshly ground black pepper
• Garlic powder
• Salt

Storage and leftovers

Garlic parmesan wings are best served immediately, but the taste great at room temperature too. They can sit out for 2 hours at room temperature before they need to be refrigerated. Store leftover wings refrigerated for up to 4 days.

Buy organic chicken if possible

For this garlic parmesan chicken wings recipe, try to buy organic chicken if possible. Organic is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating: and, it just tastes better! Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behavior, be fed 100% organic feed and forage, and not be given antibiotics or hormones.

Other wing sauces

There are many other ways to serve garlic parmesan wings outside of the lemon pepper sauce! Here are a few options:

• Try creamy Buffalo Ranch
• Go for homemade Easy Ranch Dip
• Mix up zingy Mustard Sauce
• Make Cilantro Lime Ranch, Horseradish Sauce, or Easy Sour Cream Sauce

01

Buffalo Ranch

02

Easy Ranch Dip

03

Mustard Sauce

04

Horseradish Sauce

This garlic parmesan wings recipe is…

Gluten-free.

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Garlic Parmesan Wings

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• 
  Author: Sonja Overhiser
• 
  
  Prep Time: 5 minutes
• 
  
  Chill Time: 30 minutes
• 
  
  Cook Time: 35 minutes
• 
  
  Total Time: 1 hour 10 minutes
• 
  
  Yield: 4 1x

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These Garlic Parmesan Wings are baked to crispy perfection, then tossed with melted butter, Parmesan cheese and garlic for an explosion of flavor with every bite!

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Ingredients

Scale
1x2x3x

• 1 ½ pounds chicken wings, split (optional, remove wing tips) and patted dry
• ½ tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons salted butter
• 3 garlic cloves, finely minced
• ¼ cup grated Parmesan cheese
• Lemon Pepper Sauce, for dipping (optional)

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Instructions

1. In a large bowl, stir together the chicken wings with the baking powder, garlic powder, onion powder, kosher salt and freshly ground black pepper. Refrigerate 30 minutes to 1 hour.
2. Preheat the oven to 450°F.
3. Place the wings on an aluminum foil-lined sheet for 15 minutes. Flip and bake until browned and starting to become crispy, 15 to 18 minutes.
4. Melt the butter in a skillet over medium high heat. Add the baked wings and cook, turning frequently, until crispy, 1 to 2 minutes. Lower heat to medium and stir in the garlic. Cook 30 seconds until fragrant and then remove from heat. Sprinkle with Parmesan cheese and serve warm. If desired, serve with Lemon Pepper Sauce for dipping. Store leftover wings refrigerated for up to 4 days. 

• Category: Main dish or appetizer
• Method: Baked
• Cuisine: Wings
• Diet: Gluten Free

Keywords: Garlic parmesan wings

This crab cakes recipe is uses a foolproof pan-frying method for golden, seasoned cakes that are crispy on the outside and melt-in-your-mouth tender. Serve with creamy tartar sauce for a taste of magic!

Every time we see crab cakes on the menu at a restaurant, we have to order them. So finally we decided, why not try them at home? This amazing crab cake recipe makes patties that are golden and seasoned, crispy on the outside and tender on the inside. Old Bay, Dijon mustard and tarragon accentuate the juicy lump crabmeat perfectly, and served with creamy tartar sauce, they’re a little bit of heaven in each bite! We cannot resist these and they’re great as an appetizer or a simple dinner. Here’s how to experience the magic for yourself!

Cooking for vegan eaters, too? Make a batch of Vegan Crab Cakes alongside.

Ingredient notes for crab cakes

Many people claim to have the perfect crab cakes recipe. We’ve ordered crab cakes loads of times at restaurants, and we must admit: these taste just as good as our favorite rendition! You’ll just need crab meat, panko, and a few key spices to bring these together. Here are some notes on the ingredients for crab cakes:

• Crab meat: Use fresh jumbo lump crabmeat if you can, but it can be expensive especially if you don’t live near a coast. Canned lump crab meat also works.
• Eggs: Eggs hold the crab cakes together and are important as a binder.
• Mayonnaise and Dijon mustard: Mayo and Dijon act both as binders and provide key flavoring for the crab cakes.
• Worcestershire sauce: Worcestershire sauce adds savory flavor, but you can use these substitutes or omit if desired.
• Old Bay: Old Bay seasoning is a classic American seafood seasoning that’s easy to find in the US in grocery stores in the spices aisle. Or, you can buy Old Bay online or make homemade Old Bay.
• Dried tarragon: Tarragon is a common spice to pair with seafood, which has a delicate anise flavor. It’s key to the flavor, so we suggest using it here! If you’re in a pinch, you can omit.
• Green onion: Fresh green onion adds freshness and savory flavor; you can substitute chives if desired.
• Panko (plain): Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. We suggested using panko for this recipe and not breadcrumbs, which have a finer texture.

Tips on making crab cakes

Crab cakes are made like fritters or other savory cakes like tuna cakes or salmon cakes. Mix up the batter, then form into patties and pan fry them until golden. Here are a few notes for the process:

• Check over the crab before using. Depending on the brand and type of crab meat, you may find pieces of hard shells or cartilage. Take a quick look before using!
• Form into ⅓ cup patties. Use your fingers to form the patties. You might have to wash your hands a few times if the batter becomes sticky.
• Chill for at least 15 minutes before cooking. This step is key and helps the cakes to hold together when pan frying.
• Pan fry in a thin layer of olive oil or butter. Pan fry the crab cakes about 3 minutes per side. If desired, remove them to a baking rack to keep the bottom crispy. Then fry the remaining batch.

Meal prep and storage info

Want to prep these crab cakes in advance? After forming them, you can refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 10 minutes before cooking.

Store cooked crab cakes for up to 3 days refrigerated. They make great leftovers; reheat gently in a skillet.

Dipping sauces

Crab cakes taste great on their own, but of course they’re best dipped into a creamy sauce. Our top choice? Homemade tartar sauce is so simple to make and we often have most of the ingredients on hand. Remoulade is also common for crab cakes. Here are a few dipping sauce ideas:

• Tartar Sauce is a mayonnaise-based sauce that’s often served with seafood, made with pickles, capers and seasonings
• Remoulade Sauce is mayonnaise-based sauce that originated in France and is popular in US Cajun and Creole cuisine
• Creamy Dill Sauce is a mix of sour cream, mayo, lemon, and fresh dill.
• Horseradish Sauce is creamy and spicy, featuring sour cream, mayo, horseradish and chives.

What to serve with crab cakes

Crab cakes are often served as an appetizer, but for home cooks they work great as a main dish. Because they take a bit of effort to whip up, we prefer them as a light lunch or dinner. Here are a few ideas for what to serve with crab cakes:

• Serve over greens. Serve them on top of greens and use the sauce as a dressing.
• Add a side salad. Try Easy Arugula Salad, Butter Lettuce Salad with Parmesan Dressing, Simple Carrot Salad, or Classic Wedge Salad.
• Add a side vegetable. Try Lemony Broiled Asparagus, Sweet Potato Wedges, or Sauteed Green Beans
• Add slaw. Go for Red Cabbage Slaw, Apple Slaw, or Kale Slaw.
• Serve with rice or quinoa. Try Spinach Rice with Feta or Seasoned Quinoa.
• Add a side of fries. Go for Baked Fries, Sweet Potato Fries, or your favorite frozen brand.

More types of cakes and patties

Crab cakes has spawned a whole list of seafood cakes using different types of fish and shellfish: you can even make them vegan! Here are a few more ideas:

• Make Tuna Cakes with economical canned tuna
• Try Salmon Cakes or Salmon Croquettes
• Go for Vegan Crab Cakes

01

Tuna Patties (aka Tuna Cakes!)

02

Easy Salmon Patties (Salmon Cakes!)

03

Vegan Crab Cakes

04

Salmon Croquettes

This crab cake recipe is…

Pescatarian and dairy-free. For gluten-free, use gluten-free panko.

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Crab Cakes

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• 
  Author: Sonja Overhiser
• 
  
  Prep Time: 15 minutes
• 
  
  Chill Time: 15 minutes
• 
  
  Cook Time: 15 minutes
• 
  
  Total Time: 45 minutes
• 
  
  Yield: 8 1x

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Description

This crab cakes recipe is uses a foolproof pan-frying method for golden, seasoned cakes that are crispy on the outside and melt-in-your-mouth tender. Serve with creamy tartar sauce for a taste of magic!

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Ingredients

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• 1 pound jumbo lump crabmeat (fresh or canned)
• 2 eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• ½ teaspoon dried tarragon
• ¼ teaspoon kosher salt
• 1 green onion, minced
• ¾ cup plain panko (or gluten-free panko)
• 2 tablespoons butter or olive oil, for frying
• 1 recipe Tartar Sauce

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Instructions

1. Check through the crab meat for any hard pieces and discard. In a medium bowl, whisk the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, tarragon, kosher salt, and green onion. Add the crab and panko and gently stir to combine, trying not to break up the chunks of meat.
2. Form the dough into 8 patties using a ⅓ cup measuring cup to portion it out, then pat it into a patty with your hands. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours).
3. When ready to cook, heat 1 tablespoon olive oil or butter in a non-stick skillet over medium high heat. Add the patties and cook for about 3 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side. Repeat with the next batch, adjusting the heat because the pan will be hotter on the second batch. Cool 1 to 2 minutes before serving.
4. Serve immediately, with lemon wedges and tartar sauce (or remoulade).

• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: Crab cakes, crab cakes recipe