Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.

Did the picture give away what Beth’s extra secret ingredient is? You’ve got it! It’s pickle juice! Just a little bit and it’s transformed. Note that you can use dill pickle relish instead but that makes the texture less smooth. Anyhow, add some pickley goodness and you’ll never say no to fry sauce again!

This dipping sauce is similar to the ‘secret sauce’ at lots of burger chains and to my homemade burger sauce, so you can use it in all the same ways.

Of course, it’s perfect for French fries (also tater tots and onion rings)! But it’s great as a condiment on hamburgers and turkey burgers too. Using it as a dip for chicken tenders or nuggets is also delicious.

Storing Fry Sauce

It can be stored for 2-3 weeks in an airtight container in the fridge. As written, it makes 6 servings of about 2 tablespoons each. Since it stores well, feel free to make extra to use later. Note that it doesn’t freeze great though. Eat it or put it in the fridge. Don’t freeze it.

More Dipping Sauces

Browse my full collection of sauce recipes, or try these ones that are made for dipping:

• Homemade BBQ Sauce
• Honey Dill Sauce
• Dipping Sauce for Shrimp
• Easy Cheese Sauce Recipe

Fry Sauce Recipe

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• Author: Christine Pittman
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 6 servings 1x
• Category: Sauce
• Method: Mix
• Cuisine: American

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This is my friend Beth’s basic recipe. Hers called for 1 tablespoon of dill pickle juice. I like it better with 2 tablespoons but I admit that that does thin it out a bit. You get a similar flavor from 2 tablespoons of dill pickle relish, which doesn’t thin it out as much but does make the sauce a tad chunky, which I don’t love. 

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Ingredients

Units USM

• 1/2 cup mayo
• 1/4 cup ketchup
• 1–2 Tbsp. pickle juice*
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. paprika
• Pinch of cayenne

Instructions

1. To a small bowl, add the mayo, ketchup, pickle juice, Worcestershire, paprika, and cayenne. 
2. Stir until well combined. Serve immediately or store in the fridge in an airtight container.

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Notes

*Dill pickle juice is best. Two tablespoons makes the best flavor but does thin the sauce. It will be thick enough to cling to a fry but not a real dip. But the flavor is so good!

*Photos of fry sauce by Victoria Bracey.

The post Fry Sauce appeared first on Cook the Story.

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Garlic lovers, this one’s for you! Once I tried this traditional Lebanese garlic sauce, I knew I had to figure out how to make it at home. It’s so delicious and tastes great on so many things from meats to veggies and pita bread. I did have some difficulties perfecting the recipe (it’s easiest if you have a good blender!), but I managed to make it work. If you’ve never made this before, I definitely recommend reading through the post for my tips before you get started.

What Is Toum?

Toum is a Lebanese sauce or dip with a strong garlic flavor. It’s a little bit like mayonnaise because it’s an emulsion with oil. But instead of eggs stabilizing it, it’s garlic that fills this role. That not only gives it amazing flavor, but it also means that it’s vegan, unlike mayo. 

If you’ve been to Lebanese or other Middle Eastern restaurants, you may have seen this fluffy white garlic dip in a dish on the table. It’s a classic with kebabs, but can be served with so many dishes because it’s delicious on most anything.

Ingredients

Tips For Homemade Toum

The Garlic

We’re using a lot of garlic, you need about a cup of peeled garlic cloves. The germ in the center of a clove of garlic (the part that is sometimes green) can be a bit bitter. Because of that, a lot of recipes for toum tell you to remove the center germ of the cloves. The recipe calls for a lot of garlic though and degerming it all is a lot of work. I therefore don’t worry too much about it unless the garlic is old.

If you’re seeing a green sprout coming out of the clove, remove that. And also, if you’re sensitive to the bitter harshness of garlic, you may want to go ahead and remove the germ as well.

This toum sauce recipe is not a good use for the jarred garlic. Because of the way it’s processed, it won’t emulsify well and it won’t have that strong garlic flavor that you’re looking for.

However, you can use the fresh, already peeled garlic to save time. That often comes in 6 ounce bags, which means you’ll have plenty for this recipe with a little left over. 

The Blender

Your blender has to be pretty good for this recipe to work. If you have a basic blender, like I do, it can be hard for it to get things moving and really puree the garlic into the oil.

I found what works for me is to put the garlic in a jar and use my immersion blender to pulverize the garlic. That helped me get all the garlic cloves into a good paste instead of having random chunks of garlic in the blender, or not having the garlic get chopped at all. I keep going with the immersion blender, adding oil a bit at a time, until the mixture is fluid enough for my basic blender to be able to move things around. Then I transfer it from the jar to my blender.

I know I need to upgrade my blender for this kind of thing, but I haven’t broken down and done it yet. If you’re ready to upgrade yours, for this kind of recipe you want one like a Vitamix or Blendtec. They have powerful motors and sharp blades positioned at the very bottom, which helps pull ingredients down and blend more efficiently. Then you won’t need the immersion blender and won’t have to transfer your mixture at any point. For now, I’m going to keep doing it the hard way, but I might change my mind soon. Toum is my new favorite thing and every time I make it I end up mad at my blenders lol.

How To Make Homemade Toum

Toum is an emulsified mixture. Remember, an emulsion is two liquids coming together that usually wouldn’t mix without the help of a binding agent. In mayonnaise, the egg yolks have a protein that helps to mix them with the oil. For toum, the garlic is the emulsifier that allows the lemon juice to come together with the oil.

One thing that helps the emulsion to happen and to stay stable is if the water-based liquid, in this case, the lemon juice, is very cold. So the first thing you’ll do is to pour some freshly squeezed lemon juice over some ice cubes. Getting that lemon juice really cold is key. You won’t be adding the ice cubes into the mixture intentionally, but it’s fine if some of them get in.

Get the garlic cloves and salt blended up a bit, and then add a tablespoon or two of that ice cold lemon juice to continue to blend the garlic into a paste.

Then you’ll start to alternate adding in half a cup of oil with a tablespoon of lemon juice. There are 3 cups total of oil in this recipe. After you’ve added 1 and 1/2 cups, that’s about half, the emulsion will hold together more easily and mix better. In your alternate additions of oil and lemon juice, you’ll run out of lemon juice before oil, that’s fine. Just continue to slowly add the oil until everything is well combined.

Taste and add a little more salt if you need. Then you’re ready to enjoy this delicious sauce!

Uses For Toum

There are endless ways to enjoy toum! It’s very popular with kebabs and with shawarma or other pita wraps, like with falafel.

You can use it like a condiment on steaks, grilled chicken, or even roasted vegetables. Try stirring some into pasta or soups for a nice kick of garlic. Use it as a sandwich spread instead of mayo.

If you want to use it as a dip, I love it with wedges of pita bread or fresh veggies, but you could also dip in your french fries. Let me know in the comments all the ways you are enjoying it.

Storing Leftover Toum

Toum can be stored in an airtight container in the fridge for up to two weeks.

More Garlicky Recipes

Can’t get enough garlic? Check out these recipes for more garlic flavor:

• The Best Garlic Butter Recipe
• Garlic Parmesan Sauce
• Creamy Garlic Pasta Salad
• Easy Garlic Soup Recipe
• Extra-Garlicky Garlic Butter Shrimp

Toum Recipe

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• Author: Christine Pittman
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 cups 1x
• Category: Sauce
• Method: Blended
• Cuisine: Middle Eastern

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Unless you have a really good blender, getting this to blend smoothly can be a challenge. I found it easiest for me to use an immersion blender and a jar at first. This made it easier to get all the garlic and a bit of the lemon juice into a smooth paste before I started adding the oil. 

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Ingredients

Units USM

• 1/2 cup ice cubes
• 1/3 cup lemon juice
• 5 oz. garlic cloves peeled (about 1 cup)
• 1 tsp. salt, plus more to taste
• 3 cups grapeseed oil (or vegetable oil)

Instructions

1. Put the ice cubes into a medium bowl. Pour the lemon juice over the cubes and stir.
2. Put garlic in a blender along with salt. Pulse to chop up a bit. Scrape down sides.
3. Add 1 tablespoon of cold lemon juice and continue to pulse until it forms a paste, adding a bit more lemon juice if needed.
4. With blender running, slowly drizzle in 1/2 cup of oil followed by 1 tablespoon of lemon juice. Continue to run blender while alternating between a half cup of oil and a tablespoon of lemon juice until all lemon juice is used. Then continue to just add the oil.
5. Taste and add more salt, if desired, and blend for 30 more seconds.
6. Store in airtight container for up to 2 weeks.

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The post Homemade Toum (Lebanese Garlic Sauce) appeared first on Cook the Story.

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Did you know you can make a homemade version of hamburger helper that barely takes any extra effort? It still has that classic taste you’re looking for, because I’ve tested it multiple ways to get it just right, but better. Starting with beef bouillon instead of broth is really the key to the flavor. My favorite part of making this homemade is that I can do different variations easily too.

Ingredients

If your ground beef is extra lean, you’ll want to add a couple teaspoons of oil as well. The fat helps blooms the spices for the best flavor. You can use ground chicken or ground turkey in place of the beef if you prefer a leaner protein.

Other small shaped pasta noodles can be substituted for the elbow macaroni, but note that some shapes take longer than macaroni to cook so you may need to increase the simmering time, and possibly drizzle in some extra hot water if the sauce is seeming dry.

I always suggest getting the tomato paste that comes in a tube, so that the remainder of the little can doesn’t end up going to waste. But if you have the can, and don’t need the rest of it within a few days, you can freeze it in a freezer zip-top bag for the next time you need a little.

Ratios For Beef Bouillon

I’ve tested many versions of this recipe and I can tell you that using beef bouillon gets you closest to the true store-bought hamburger helper flavor. But if you’d like, you can instead use 4 cups of beef broth or stock for this recipe. Homemade and prepared stocks/broths can be less salty than bouillon though, so you may need to add extra salt at the end.

Assuming you’re going to use the bouillon though, I want to give you some use ratios here because not all bouillons are the same. I’m referring here to how much needs to be dissolved in the water.

Typical ratios: 

• Better Than Bouillon (paste): use 1 tsp. per cup of water
• Powder/granules: use 1 tsp. per cup of water
• Bouillon cube (sized 1 inch and 12 grams): use 1/2 cube per cup of water

The recipe calls for 3 teaspoons of beef bouillon, which is how much you’ll use if you have the paste or the powder/granules. If you have cubes, you’ll use 1 and 1/2 cubes to start.

For this recipe we’re starting a little lighter on bouillon, then tasting near the end and adding a pinch more if needed. This is because bouillon can be salty, and there are the different versions and brands to consider. The other issue is that water is evaporating as the recipe cooks, which concentrates the salt. And since different amounts will evaporate depending on your pot and other factors, we want to be careful here.

How To Make A Box Of Hamburger Helper

You’ll see that making my from-scratch version isn’t much more difficult that making it from the box. (And my homemade version is better!) But in case you need those instructions, here you go.

1. Cook 1 pound lean ground meat in a skillet over medium-high heat for 6 to 8 minutes, breaking up and stirring. (They have you drain away the fat, I don’t think it’s necessary unless there’s a lot.)
2. Stir in 2 and 1/4 cups water, 1 cup milk, the packaged sauce mix, and the pasta. Heat to boiling.
3. Reduce heat. Cover and simmer, stirring occasionally until pasta is tender, about 6 minutes. If the pasta isn’t tender or sauce is too watery, uncover the pot and continue to cook while stirring until it reaches your preferred consistency, about another 1 to 3 minutes.

Hamburger Helper Variations

The mustard powder I’ve included as optional in my recipe below is found in more of the cheeseburger style helpers and gives a bit of tang and heat. You can add a squirt of yellow mustard instead when adding the broth to the recipe, if you don’t have the powder. You can also add in some heat with cayenne pepper, red pepper flakes, or hot sauce, if you’d like.

For more Italian leaning hamburger helpers, skip the mustard powder and think of lasagna for your inspiration. You will therefore use Italian seasonings like oregano, basil, and maybe a little thyme. You can also swap the Cheddar for mozzarella cheese and top with a little Parmesan.

Or try a beef stroganoff-style variation. Use more onion and garlic powders, add some parsley, and use sautéed mushrooms or mushroom powder.

If you’d like to get some veggies in to make it a complete meal, you can add in some spinach towards the end of cooking, but before the cheese, and stir until wilted. Or try some finely chopped bell peppers or broccoli, just give those a few minutes to soften.

Storing And Reheating Leftovers

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or microwave, stirring occasionally. You may need to add a little extra liquid as the pasta will have continued to absorb some of the sauce while it was in the fridge.

More Ground Beef Dinners

Classic Hamburger Helper Recipe

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• Author: Christine Pittman
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Entree
• Method: Stovetop
• Cuisine: American

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A dinner that tastes like the comforting boxed classic, but it’s made with real ingredients. And it still only takes 30 minutes to make!

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Ingredients

Units USM

• 1 lb. ground beef*
• 4 cups hot water
• 3 tsp. beef bouillon paste or powder**
• 1/4 tsp. black pepper
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. dry mustard powder (optional)
• 3 Tbsp. tomato paste
• 10 oz. uncooked macaroni noodles (about 2 cups)
• 2 cups shredded Cheddar cheese

Instructions

1. Heat a large sauce pan over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned, 4-5 minutes. While the beef is cooking, dissolve the bouillon in the hot water. Set aside.
2. Reduce the heat under the saucepan to low. To the beef, add the pepper, garlic powder, onion powder, chili powder, paprika, and dry mustard powder (if using). Cook while stirring for 30 seconds.
3. Add the tomato paste and cook while stirring for 30 seconds.
4. Add the bouillon and water mixture to the saucepan. Stir. Increase heat to high and bring it up to a boil.
5. Stir in the macaroni. Bring it back up to a boil while stirring occasionally. Once it’s boiling again, reduce temperature to a simmer. Cook while stirring occasionally until the pasta is tender, 9-11 minutes.
6. Stir in the cheese. Taste and add a bit more bouillon (see note about amounts) or salt and pepper, if desired.

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Notes

*If using extra lean, add 2 tsp. oil and heat before cooking. This fat will help bloom the spices.

**You’ll use 3 teaspoons if you have bouillon paste, powder, or granules. If you have bouillon cubes, check size of the cubes. If yours say 1 cube per 2 cups water, use 1 and 1/2 cubes to start. If yours says 1 cube per cup of water, use 3 cubes. Shoot low because of evaporation concentrating the salt while pasta cooks. You can add more at the end if needed. To use beef broth or stock instead, you’ll skip the hot water and the bouillon in the recipe and use 4 cups of stock/broth in their place.

*Photos of hamburger helper by Victoria Bracey.

The post Homemade Hamburger Helper Recipe appeared first on Cook the Story.

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This podcast episode goes live at 5.30am EST on Saturday, May 9th, 2026.

Recipe of the Day is a podcast where I choose a recipe perfect for that day and tell you about it, with cooking tips along the way. On Saturdays, I invite a guest onto the show to tell me how to make one of their favorite recipes. Guests include cookbook authors, chefs, fiction writers, food bloggers, and also, listeners to this podcast! Subscribe to the podcast, and see all the episodes here.

Happy Mother’s Day! Today I’m sharing a recipe with a special ingredient that both my mom and I love. And I’m also announcing something that is, honestly, a bit of real self-care for me this Mother’s Day: I’m taking a recording hiatus for the next few months.

I won’t be recording new episodes during that time, but don’t worry. There will still be an episode from the archives in your Recipe of the Day podcast feed every single day, seven days a week, while I’m gone.

Thank you so much for listening over the past 4.5 years. In that time, I’ve recorded more than 1,570 episodes, and I’ve truly loved cooking along with you.

I’m taking a few months to recharge, and then I’ll be back in your kitchen and in your headphones again soon.

Thanks for listening!

Christine xo

Links from this episode:

Connect with me:
COOKforTWO.us
And if you’re a member, check out the upcoming live events here.

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Christine’s Newsletter

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The post Greek Pasta with Christine appeared first on Cook the Story.

Especially when my kids were younger, they had trouble stuffing tacos themselves, and struggled to eat them often too. So what I thought was going to be an easy taco night dinner turned into a lot of extra work for me. That’s when I started making this taco soup. All the same flavors and ingredients as our favorite tacos, but way less fuss. My kids are now a lot older (18 and 14!) but I still make this soup at least once a month because it’s ready in under 30 minutes and everyone always gobbles it right up!

Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.

Ingredients

The ingredients for this easy taco soup recipe are pretty simple. 

• Ground beef
• Tomato paste
• Taco seasoning
• Beef broth
• Garlic powder
• Onion powder
• Canned diced tomatoes
• Diced green chiles
• Frozen corn
• Pinto beans
• Black beans

I prefer to use a higher fat ground beef here, like 80/20 ground beef, which may also be labelled as ground chuck. The fat from the beef really helps bloom the spices and give the soup the best flavor. I also do that with my chili recipe and it makes such a big difference.

If you don’t have a packet of taco seasoning, you can make your own homemade taco seasoning with cumin, dried oregano, chili powder, and a few other spices. Or just go in with a tablespoon of chili powder and a teaspoon of oregano to start, and add more in later to taste.

I always have frozen corn on hand, but drained canned corn or fresh corn from a couple cobs of corn work well also.

I really love the combo of pinto and black beans here, but go ahead and use all of one type or of the other. Substituting in some kidney beans is another option.

Taco Soup Variations

You can use ground chicken or ground turkey instead of ground beef, like I sometimes do with my Venus de Milo soup. Or use leftover shredded chicken and add it in with the beans to heat through and simmer. 

If you’d prefer a vegetarian version, use veggie broth instead of beef broth and double up on the beans to make up for skipping the meat. 

Can I Make Slow Cooker Taco Soup?

You can make this taco soup in the Crock pot if you prefer. Brown the ground beef in a skillet on the stovetop still, and I encourage you to toast those seasonings and tomato paste on the stove too. (You can skip pre-browning the beef but it will have a mushier texture. It’ll still taste good though.)

Then transfer to the slow cooker along with the remaining ingredients. Cook for 4-5 hours on low heat.

Can I Make Instant Pot Taco Soup?

This is an option too! Brown the beef in the Instant Pot on the sauté setting. Add in the tomato paste and seasonings and stir for a minute. Add in 2 cups of the beef broth, and scrape up any bits that are stuck to the bottom. If any bits remain stuck down there, you’ll end up with a Burn Notice from your Instant Pot later, so make sure they’re all raised up.

Add in the rest of the broth and the remaining ingredients and pressure cook on high for 5 minutes. Do a quick release and you’re ready to eat.

Toppings For Taco Soup

I serve this soup with all the toppings set out buffet-style so that everyone can add what they’d like. Typical toppings in my house include shredded Cheddar cheese, fresh diced tomatoes, diced avocado, chopped green onions, fresh cilantro, sour cream, tortilla chips, and lime wedges. 

I hope you’ll let me know in the comments below how you’re topping your bowl of soup!

Storing And Reheating Leftovers

Leftover soup can be stored in the fridge in an airtight container for up to 4 days. You can also store leftovers in the freezer for up to 3 months, defrost before reheating.

Reheat on the stove over medium low heat until completely heated through, stirring occasionally. The soup can also be microwaved in short bursts, stirring in between. 

More Soup Recipes

Browse my full collection of soup recipes or try one of these favorites next time:

• Quick Chicken Tortilla Soup
• Hearty 13 Bean Soup
• Beef and Farro Soup Recipe
• Classic Stuffed Cabbage Soup

Taco Soup Recipe

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• Author: Christine Pittman
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings (10 cups) 1x
• Category: Entree
• Method: Stovetop
• Cuisine: American

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This hearty taco soup is ready to eat in just half an hour. Then it’s time to load up your bowl of soup with your favorite toppings!

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Ingredients

Units USM

• 1 lb. ground beef
• 2 Tbsp. tomato paste
• 2 Tbsp. taco seasoning (or one 1 oz. packet)
• 4 cups beef broth
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 (14 oz.) can diced tomatoes
• 1 (4 oz.) can diced green chiles
• 1 and 1/2 cups frozen corn
• 1 (15 oz.) can pinto beans, drained
• 1 (15 oz.) can black beans, drained
• Optional taco toppings*

Instructions

1. Heat a soup pot over medium-high heat. Add the ground beef. Allow to brown underneath, about 3-4 minutes. Break the meat up a bit, and then continue to cook and stir until cooked through, another 2-3 minutes.
2. Reduce heat to medium. Add the taco seasoning packet, stir, and then leave undisturbed for 30 seconds. Stir in the tomato paste and then leave undisturbed for 30 seconds.
3. Stir in the beef broth, and scrape up anything stuck to the bottom of the pot. Stir in the garlic powder, onion powder, diced tomatoes, green chiles, corn (no need to thaw first), pinto beans, and black beans.
4. Increase heat to high and bring up to a boil, stirring occasionally. Reduce to a simmer and then cook, stirring occasionally for another 5 minutes, or longer if you need more time to get your toppings ready.
5. Ladle into bowls and serve as is or topped with your favorite taco toppings.

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Notes

*I serve this soup with the toppings set out buffet-style so that everyone can add what they’d like. Typical toppings include: shredded cheese, diced tomatoes, diced avocado, chopped green onions, fresh cilantro, sour cream, tortilla chips, wedges of lime.
Nutritional information below does not include toppings.

Photos of taco soup by Victoria Bracey.

The post Easy Taco Soup appeared first on Cook the Story.

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This podcast episode goes live at 5.30am EST on Saturday, May 2nd, 2026.

Recipe of the Day is a podcast where I choose a recipe perfect for that day and tell you about it, with cooking tips along the way. On Saturdays, I invite a guest onto the show to tell me how to make one of their favorite recipes. Guests include cookbook authors, chefs, fiction writers, food bloggers, and also, listeners to this podcast! Subscribe to the podcast, and see all the episodes here.

Celebrations are in the air! My son is graduating from high school this month (don’t ask me how that has happened so fast) and I’ve planned out the perfect make-ahead spring/summer luncheon for it that can adapt to any group. I’m telling you about that menu in today’s Recipe of the Day podcast episode, and also about a recipe I’m using to celebrate with tonight. It involves some very special shrimp for some very special people. Have a great weekend, everyone!

Links in this Episode
Pulled Chicken
Pulled Chicken Sandwiches
Pulled Pork Recipe
Creamy Coleslaw
Coleslaw For Pulled Pork
Coleslaw for Fish Tacos
Creamy Potato Salad Recipe
Loaded Potato Salad
Italian Pasta Salad
Bacon-Wrapped Shrimp (these are not the Mexican-style ones, but are the ones that start with frozen shrimp)

Connect with me:
COOKforTWO.us
And if you’re a member, check out the upcoming live events here.

Email Me! CookTheStory@gmail.com
Subscribe to the Podcast
Join the ROTD Facebook Group, the COOKforTWO Facebook Group, and here’s COOKtheSTORY on Facebook and on TikTok and Instagram
Websites: CookTheStory.com and TheCookful.com
Christine’s Newsletter

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The post Special Bacon-Wrapped Shrimp with Christine appeared first on Cook the Story.