Healthy Delicious

New York Black and White Cookies

Lauren — Sun, 18 Jan 2026 17:32:00 +0000

Black and White Cookies are an iconic New York City treat. This easy recipe brings that classic flavor to your kitchen, so you can have a taste of NYC any time!

How to Make Bakery-Style Black and White Cookies

If you’ve been around Healthy Delicious for a while, you know I love sharing classic recipes from around New York State, from Binghampton’s Chicken Spiedies to Utica’s Chicken Riggies and everything in between.

You could probably fill an entire blog just with recipes that scream New York City, but one that always stands out to me are classic New York Black and White Cookies. You know the ones. They’re huge, cakey, sweet but not too sweet, and topped with a thin layer of gooey black and white glaze that gets that perfect crunchy crust over the top.

They started appearing in German and Jewish bakeries over a century ago, but now they can be found at just about any bakery, deli, or bodega in the area.

A lot of people will refer to these as Halfmoon cookies, but any New Yorker will vehemently tell you that they are not in fact the same. Black and Whites have a flat top, a light cakey texture, and a glaze-like frosting. Halfmoons, which originated in Utica, look similar but have a denser texture with a domed top (more like a cupcake), a milder flavor, and buttercream frosting.

Both are delicious in their own right, but when it comes to a classic NYC treat that I want to enjoy with a strong cup of coffee, these Black and White cookies have my heart.

Ingredients You’ll Need

For the most part, these cookies use standard baking ingredients that most people should already have in their kitchen. In addition to staples like flour, sugar, and butter, you’ll need:

Buttermilk. The acidity in buttermilk reacts with the baking powder, helping the cookies rise and giving them their light, cake-like texture and delicate crumb. It contributes to their subtle tangy flavor. This ingredient cannot be left out of the recipe, it just isn’t the same at all without it. In a pinch though, you can make DIY buttermilk using 1 cup of whole milk and 2 Tablespoons of fresh lemon juice.

Lemon Zest. While these aren’t lemon cookies, a little lemon zest is crucial to their classic flavor. Again, they just don’t taste the same without it. For the best zest, use organic, unwaxed lemons.

Cocoa Powder. You can use any cocoa powder, but the darker yours is, the darker your icing will be. Black Cocoa Powder is an extra dark Dutch Processed cocoa that literally looks black. Regular Dutch processed cocoa like what you’d find in most grocery stores is still dark, but will have more of a chocolate color (it’s what I used here). Unsweetened cocoa powder that hasn’t been Dutch processed will have more of a tan color.

Light Corn Syrup. Corn syrup isn’t something I use often, but it is necessary in some baking recipes. Here, it gives the icing it’s sheen and contributes to the texture, which is crisp on top and slightly chewy underneath.

Pro tips

If using slated butter, reduce the amount of added salt in the recipe by half.
For a gluten-free option, use 1:1 gluten free flour and add an additional 1/4 cup of buttermilk.
Be sure to let the cookies cool completely before frosting them, otherwise the frosting will melt and make a mess. To speed up the cooling process, you can put them in the freezer for 20 minutes.
To get the cleanest line between the frosting colors, frost the white sides first, then let it set up for a few minutes until it begins to crust over. This will keep it from bleeding into the darker side.

Commonly asked questions

How to store them?

You can keep black and white cookies in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.
If you want to freeze them, I recommend freezing them unfrosted and adding the frosting after they’ve thawed. They can be frozen for up to thee months.

What to serve them with

They’re great on their own but you really can’t beat a black and white cookie with a cup of strong brewed coffee!

Why do you frost the bottoms instead of the tops?

When you flip the cookie over, the flat, smooth bottom faces up giving the cookie a more uniform look and makign them easier to ice. If you try icing the domes side, it will run down and off the cookie rather than being a pretty, smooth layer.

Are they really supposed to big this big?

Yes — that’s the New York way! You can definitely make them smaller (I’ve done mini cookies with a 2 teaspoon scoop) but they’ll be more difficult to frost.

More delicious New York inspired recipes

New York Black and White Cookies

Bring classic NYC bakery flavor home with this easy Black and White Cookie recipe.

Course Dessert

Cuisine American

Keyword black and white cookies

Prep Time 30

Cook Time 13

Chill Time 30

Servings cookies

Calories 262kcal

Author Lauren Keating

Equipment

3 Tablespoon Cookie Scoop

Ingredients

Cookies:

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs
1 lemon zested
1 teaspoon vanilla extract
½ cup buttermilk

Frosting:

2 cups powdered sugar
1 tablespoon light corn syrup
1-2 tablespoons hot water
¼ teaspoon vanilla extract
¼ cup Dutch process cocoa powder

Instructions

Whisk together 2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium mixing bowl.
In the bowl of your mixer, cream ¾ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
Mix in 2 large eggs, zest from 1 lemon, and 1 teaspoon vanilla extract. Slowly add the flour mixture just until combined.
Mix in ½ cup buttermilk.
Scoop the cookie dough with a 3-tablespoon cookie scoop and arrange on a sheet pan, about 3 inches apart. Refrigerate for 30 minutes to allow the dough to firm up. Lightly press down on the cookie dough to flatten.
Heat oven to 350°F and line 2 sheet pans with parchment paper.
Bake the cookies for 13 to 16 minutes until the edges are firm. Allow the cookies to cool completely.
In a medium mixing bowl, combine 2 cups powdered sugar, 1 tablespoon light corn syrup, 1 tablespoons hot water, and ¼ teaspoon vanilla extract. Add more water if the frosting is too thick; it should be thick enough to hold its shape without spilling off the sides of the cookies, but still be spreadable.
Pour half of the frosting into a separate bowl and stir in ¼ cup Dutch process cocoa powder.
Flip the cookies over and frost half of the bottoms with the vanilla frosting. Let the frosting sit for at least 5 minutes, to begin to set and form a crust, then frost the other half with the chocolate frosting.
Allow the frosting to set completely and enjoy.

Nutrition

Chewy Pistachio Chocolate Chip Cookies

Lauren — Tue, 02 Dec 2025 20:47:34 +0000

Meet my new favorite cookies: Chewy Pistachio Chocolate Chip Cookies with crackled tops, dark chocolate chunks, and a sprinkle of sea salt for a gourmet twist. If you’re looking for something classic but with an unexpected twist, you absolutely have to try these!

What you’ll love about this recipe:

Uses melted butter so you don’t have to wait for it to soften
Soft and chewy, with the perfect crisp edges and crackly tops
Option to make the dough ahead and bake them fresh

How To Make The Chewiest Chocolate Chip Cookies (with Crackly Tops!)

For as long as I can remember, pistachios have been my favorite nut. I used to sneak them by the handful, and I’m thrilled to see them regaining popularity.

I’ve been putting them in everything lately, form coffee to carrots.

My latest obsession has been adding them to chocolate chip cookies and I honestly don’t think I want to eat cookies any other way now.

I did a bunch of experimenting and perfected my recipe. They’re the perfect balance of crispy and chewy, sweet and salt, they stay soft for days (if you don’t eat them first), and the dough comes together like a dream.

Not to brag, but multiple people have suggested I sell them. Instead, I’ll just give you the recipe.

If you make one cookie this holiday season, let these be it.

Ingredients You’ll Need

For this recipe, you don’t need anything fancy, just the chocolate chip cookie making basics like butter, flour, and brown sugar.

You’ll also need:

Semi Sweet Chocolate Chunks. For those melty puddles of chocolate that are just oh so good. Lately I’ve been buying mine from Trader Joes. They have a great chocolatey flavor that’s milky without being too sweet.

Shelled Pistachios. Roasted or unroasted is your call, but keep them unsalted so you can add your own (better) salt.

Pro tips for the best chocolate chip cookies

Use melted butter, and whisk vigorously with the sugar and egg until it gets thick and glossy. This is what gives you those shiny, crackled tops, so don’t rush it.
Weigh your flour. Even just a few grams too much flour can dry these out. If you’re not using a scale, fluff your flour first, then spoon and level.But really, use a scale.
Chill for chewiness. A 30-minute chill in the fridge helps hydrate the flour and solidify the butter, so your cookies stay thick and chewy instead of spreading too thin. I know waiting is hard but it’s worth it. On the plus side, you can chill them longer, which means you can totally feel free to bake off just one or two cookies whenever your heart desires.
Pan-banging = crackle magic. For dramatic crinkles, gently bang the baking sheet once midway through baking, when the cookies are puffed but not yet browned. It helps collapse the centers and encourages those signature crackled tops.
A pinch of flaky sea salt on top while the cookies are still warm balances the sweetness and makes them look (and taste) bakery-worthy. Even better? Use vanilla salt.

Commonly asked questions

How to store

Store the baked cookies in a ziplock bag on the counter. They’ll stay fresh for several days.
You can also keep the unbaked cookie dough (covered) in the fridge for up to 5 days, or freeze it for 3 months.

Can I skip the chill time?

Technically yes, but they’ll spread more and lose that chewy texture. Even 30 minutes makes a big difference.

Do I have to use the salt on top?

No, but it really take them over the edge into that “oh my god, did this come from a bakery?” territory.

More delicious cookie recipes

Chewy Pistachio Chocolate Chip Cookies

Course Snack

Cuisine American

Keyword chewy chocolate chip cookies, pistachio chocolate chip cookies

Prep Time 10

Cook Time 11

Chill time 30

Total Time 51

Servings large cookies

Calories 328kcal

Author Lauren Keating

Ingredients

1 sticks butter
125 grams brown sugar 1/2 cup
40 grams white sugar 3 Tablespoons
1 large egg
1 teaspoon vanilla extract
120 grams flour about 1 cup
½ teaspoon baking soda
¼ teaspoon baking powder
⅙ teaspoon kosher salt
½ cup semi-sweet chocolate chunks
¼ cup unsalted pistachios chopped
sea salt for topping

Instructions

Melt 1 sticks butter in a saucepan or in the microwave. Let it cool for 3-5 minutes.
Pour the butter in to a large mixing bowl. Add 125 grams brown sugar and 40 grams white sugar. Whisk vigorously until the mixture is smooth, thick, and glossy (about 1 minute).
Add 1 large egg and 1 teaspoon vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together 120 grams flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ⅙ teaspoon kosher salt. Fold dry ingredients into wet just until a few streaks remain.
Stir ½ cup semi-sweet chocolate chunks and ¼ cup unsalted pistachios.
Cover the dough and chill it for at least 30 minutes.
Heat your oven to 350°F. Line your baking sheets with parchment paper or silicon mats for easy cleanup and to prevent sticking. .
Scoop 2 tablespoon portions of dough onto the prepared tray.
Bake at 350°F for 11–13 minutes, until edges are golden brown and centers are puffed but soft. Halfway through the baking time, bang ther pan on the rack to deflate the cookies and encourage crackled tops.
Sprinkle with flaky sea salt while warm. Cool 5 minutes on the pan before transferring to a wire cooling rack.

Nutrition

Smoky Lentil Soup with Harissa and Yogurt

Lauren — Tue, 02 Dec 2025 17:51:39 +0000

This Smoky Lentil Soup is a one-pot wonder hits that packed with pantry staples. With help from harissa (don’t worry, I’ll give you a simple swap if you don’t have any), roasted red peppers, and pre-cooked lentils, you can build layers of warmth and depth in about 35 minutes.

What you’ll love about this lentil soup recipe:

Smoky + savory: Harissa brings the heat, roasted red peppers round it out.
Pantry-forward: Brown lentils, jarred peppers, broth — there’s a good chance you already have it all.
Meal-prep approved: Makes a generous batch that gets better with time and keeps great in the freezer!

Vegetarian Lentil Soup with Harissa and Roasted Red Peppers

Welcome to Soups That Eat Like a Meal — my unapologetically cozy corner of the internet for everyone who agrees that soup is a love language. These are soups with substance. You can serve them with crusty bread or a side sald if you want, but they’re meant to be hearty enough that you don’t have to. If you like your dinner to be comforting and luxurious, but with a minimal amount of effort, you’re in the right place.

This smoky lentil soup is the kind of weeknight recipe that make you feel like you pulled it all together. It’s cosy and satisfying, and won’t leave you with a huge pile of dishes to wash.

It leans on a few strategic shortcuts — pre-chopped mirepoix, jarred roasted peppers, and refrigerated or canned lentils — so you can get straight to the part where your kitchen smells amazing.

The harissa does a lot of heavy lifting in the flavor department, while the lemon at the end cuts through the richness with just enough brightness to balance things out and keep it from feeling muddy.

Even better, it freezes well so it’s great for meal prep, and it’s easy to dress up with fun garnishes like cilantro, a drizzle of olive oil, or , my favorite, a lemony yogurt that makes the soup extra creamy and bright.

As soon as I took my first taste, I knew I was going to want a second bowl!

lentil soup Ingredients

To make a simple yet satisfying lentil soup, you’ll need:

Pre-chopped mirepoix. This blend of onion, carrot, and celery is the base of so many delicious meals. Look for it in the produce section at Trader Joe’s or your favorite supermarket. If you can’t find it pre-chopped, you can dice 1 small onion, 2 carrots, and 2 ribs of celery. It’s the same, but less convenient.

Harissa. Harissa is a North African chili paste or spice blend that’s bold, smoky, and a little spicy, with a rich depth of flavor. It’s traditionally made with dried red chilies, garlic, olive oil, spices like cumin and coriander and adds so much flavor to recipes like this soup. It typically comes is a tube or small jar and can be purchased in specialty grocery stores, the ethnic foods aisle of some large grocery stores or on Amazon.

If you can’t find harissa, you can approximate it’s flavor in this recipe by combining 1 Tablespoon each tomato paste and olive oil with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and a pinch of cayenne or crushed red pepper.

Roasted red peppers. These add a sweet, smoky flavor to the soup.

Cooked brown lentils. Using pre-cooked lentils saves a ton of time. You can find cooked lentils in the refrigerated produce section or use canned lentils.

Vegetable broth + Water. I use one carton of broth and add an extra cup of water to give the soup enough volume.

Lemon. Lentils have an earthy flavor and can taste heavy. A little lemon juice at the end adds acidity and perks the soup up.

Plain Greek Yogurt. Adds more acidity and a bright, creamy finish to the soup.

How To Make smokey lentil soup

Start by cooking the vegetables in a little olive oil until they begin to soften.

Add the garlic, tomato paste, and harissa and give it a good stir. Cooking the them for a minute before adding liquid helps deepen their flavor and makes a huge difference in the recipe’s final flavor.

Next, add the roasted red peppers, lentils, broth, and water and simmer it for about 20 minutes to let the flavors meld.

Finally, use an immersion blender (or transfer to a blender) to puree the soup about halfway. This way, you get a creamy texture while still keeping some texture for interest.

To give the soup and extra-special finish, mix together 1 cup of plain Greek yogurt with the zest and juice from 1 lemon, a teaspoon of olive oil, and a generous pinch of flaky salt. Drizzle the yogurt over each individual bowl of soup, or stir it right into the pot.

Frequently asked questions

How do I store and reheat it?

Store leftover lentil soup in the fridge for up to 5 days and reheat it either on the stove or microwave.

How spicy is it?

It’s more smoky than spicy, but harissa can vary. Start with 1 tablespoon if you’re very sensitive to heat.

Can I make it creamier?

Yes! Blend more of the soup for a smoother texture, or stir in a bit of coconut milk or heavy cream at the end.

What can I use instead of harissa?

I LOVE harissa, but it can be tricky to find. For this recipe, you can use 1 Tablespoon each tomato paste and olive oil with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and a pinch of cayenne or crushed red pepper to achieve a similar flavor.

More recipes you’ll love:

Smoky Lentil Soup with Harissa and Yogurt

Smoky Lentil Soup with Harissa and YogurtThis lentil & roasted red pepper soup uses pantry staples (hello, jarred peppers + harissa!) and comes together in 35 minutes. Top it with lemon yogurt and pretend you planned it all day.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword lentil soup, spicy lentil soup, vegetarian soup recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 361kcal

Author Lauren Keating

Ingredients

2 Tablespoons olive oil
2 cups chopped mirepoix (onion, carrot, celery mix)
2 cloves garlic minced
1 Tablespoon tomato paste
2 Tablespoons harissa
12 ounces roasted red peppers drained and chopped
3 cups cooked brown lentils rinsed
4 cups low sodium vegetable broth
1 cup water
½ lemon juiced
Salt and pepper to taste
Fresh cilantro for garnish

For the Lemon Yogurt

1 cup plain Greek yogurt
1 teaspoon olive oil
1 lemon zest and juice
1 pinch kosher salt

Instructions

Heat 2 Tablespoons olive oil in a large pot over medium heat.
Add 2 cups chopped mirepoix and cook 4–5 minutes, until slightly softened.
Add 2 cloves garlic , 1 Tablespoon tomato paste, and 2 Tablespoons harissa. Cook 1 minute, stirring constantly, to bloom the spices.
Stir in 12 ounces roasted red peppers,3 cups cooked brown lentils , 4 cups low sodium vegetable broth, and 1 cup water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
Blend about half the soup with an immersion blender for a creamy texture (or leave it chunky if you prefer).
Stir in ½ lemon (juice) and season with salt and pepper.

To make the lemon yogurt:

In a small bowl, combine 1 cup plain Greek yogurt, 1 teaspoon olive oil, zest and juice from 1 lemon, and 1 pinch kosher salt. Stir until well blended.

To serve:

Divide the soup between four bowls and top with fresh cilantro and a drizzle of lemon yogurt.

Nutrition

This recipe for Smoky Lentil Soup with Harissa originally appeared on my other site, The Busy Foodie.

Smoky Sheet Pan Salmon with Gnocchi and Hot Honey Yogurt Sauce

Lauren — Wed, 03 Sep 2025 19:23:45 +0000

Sheet pan gnocchi is my weeknight secret weapon. Add crispy salmon, roasted broccoli, and a drizzle of spicy-sweet hot honey yogurt and it’s absolute magic. This one-pan recipe hits all the right notes: smoky, tangy, creamy, a little kicky, and done in under 40 minutes.

What you’ll love about this recipe:

One pan recipe. Everything roasts together (yes, even the gnocchi) for minimal cleanup and maximum flavor.
Bold, smoky salmon. A paprika-cumin rub takes the fish from basic to “wait, who cooked this?!”
Texture heaven: Tender-crisp gnocchi, charred broccoli, flaky salmon, and creamy yogurt sauce? Yes, please.

Sheet Pan Gnocchi Is My Love Language

I love one pan recipes and sheet pan gnocchi is kind of my signature move. It gets the best texture — crispy and browned outside but still tender and chewy inside, and there’s something fascinating about the fact that you don’t need to boil it.

It’s been a while since I’ve done a new recipe with it, so I thought I’d play around with vegetables and salmon. The result was this sheet pan salmon recipe and it’s a total winner with layer upon layer of flavor.

The salmon gets a delicious smoky spice rub that gives it the most beautiful crust, and the bed of potato gnocchi, red onion, and broccoli that it roasts over is so full of flavor. To really kick things up a notch, I finished it all off with a drizzle of hot honey and served it with a hot honey dipping sauce.

We couldn’t get enough! You’ll definitely want to add this one to your weekly rotation.

Ingredients You’ll Need

Gnocchi. Nothing fancy, just a pack of shelf stable gnocchi. Look for it in the pasta aisle!

Fresh Broccoli. A weeknight hero. Cut it into small-ish florets so it roasts evenly and gets those crispy edges.

Red Onion. Roasted wedges get caramelized and jammy, adding sweetness and depth to your plate.

Salmon fillets. Go for skin-on if you can. It helps protect the fish from overcooking and adds flavor, even if you don’t eat it. Aim for 6 oz portions. Frozen salmon is ok, but you’ll want to let it defrost in the fridge overnight before cooking.

Smoked Paprika + Cumin. For earth, smoky flavor that makes this recipe taste gourmet.

Hot Honey. For a little sweet heat and a whole lot of flavor. Mikes is classic, but in a pinch, you can make your own by warming honey with dried red pepper flakes.

Plain yogurt. I prefer nonfat Greek for the extra protein, but any plain yogurt will work.

You’ll also need a large sheet pan, big enough to roast everything in a single layer. If you’re doubling the recipe, use two sheet pans to make sure everythign has plenty of room. And overcrowded pan means the veggies will steam instead of crisp.

Pro tips

Dry brining the salmon will improve the texture and help prevent it from releasing albumin (that watery white stuff that sometimes seeps out when you cook it). To do this, generously coat the salmon with kosher salt. A tablespoon or two is plenty. Let it sit for about 40 minutes at room temperature, then rinse the salt off and pat the salmon dry. I start this process when I first turn the oven on. By the time I’m ready to season the salmon and add it to the sheet pan, it’s good to go.
Coat the vegetables and gnocchi with oil in a bowl. I’m always tempted to do this right in my sheet pan, but it’s a lot easier to get a good even coat if you mix everything in a bowl first.
Don’t overcrowd the pan. Give everything room to breathe—especially the salmon. If it’s all packed too tightly, the gnocchi and veggies will steam instead of roast. Use two sheet pans if needed; your crisp factor will thank you.
Watch the salmon closely at the end. Salmon can go from perfect to overcooked fast. I like to pull mine around 120–125°F for a medium, buttery center. If you’re using thinner fillets or farmed salmon, check a couple minutes early. Remember, you can always pop if back in the oven for a minute if you want to cook it more, but you can’t uncook it once the damage is done.

Commonly asked questions

How to store leftovers

Leftovers will keep in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture. I do not recommend freezing leftovers.

Will the gnocchi really get crispy without boiling?

Yes! That’s the beauty of sheet pan gnocchi. Toss it in oil and roast it right from dry. Once you try it this way, you’ll never want to go back to boiling.

Can I use frozen salmon?

Absolutely. In fact, most “fresh” fish you’l find at the grocery store has been previously frozen anyway. Just thaw it overnight in the fridge and pat it dry before roasting.

Do I have to use yogurt?

Nope! You could swap in sour cream, labneh, or even a tahini-lemon drizzle if you want something dairy-free.

More delicious sheet pan recipes

Smoky Sheet Pan Salmon with Gnocchi and Hot Honey Yogurt Sauce

This bold, flavor-packed sheet pan dinner brings together crispy gnocchi, flaky salmon, charred broccoli, and a dreamy hot honey yogurt sauce—all in under 40 minutes.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword hot honey salmon, sheet pan gnocchi, sheet pan salmon

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 606kcal

Author Lauren Keating

Ingredients

1 pound shelf-stable or refrigerated gnocchi
4 cups broccoli florets about 1 medium head
1 small red onion cut into wedges
1½ pounds salmon or 3-4 fillets, preferably skin-on
3 Tablespoons olive oil divided
2 teaspoons smoked paprika
1 teaspoon ground cumin
2 cloves garlic grated or minced
Kosher salt & freshly cracked black pepper

Hot Honey Yogurt Sauce

½ cup nonfat, plain Greek yogurt
1½ Tablespoons hot honey adjust to taste
Pinch of salt

Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine gnocchi, broccoli florets, and red onion wedges. Add 2 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper. Toss until evenly coated. Spread in a single layer on the sheet pan.
Roast for 15 minutes, tossing once halfway through, until gnocchi is golden and broccoli is starting to char.
White the vegetables cook, pat the salmon dry. Rub with the remaining 1 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper.
Nestle the salmon skin-side down into the center of the sheet pan. Return to the oven and roast for 10–12 minutes, or until the salmon is just opaque and flakes easily (internal temp should be 120–125°F for medium).

Make the hot honey yogurt sauce

In a small bowl, whisk together Greek yogurt, 1 Tablespoon hot honey, and a pinch of salt until smooth.
Drizzle the remaining ½ tablespoon of hot honey over the roasted salmon. Serve the salmon and vegetable with a generous spoonful of the hot honey yogurt sauce on the side.

Nutrition

Spicy Air Fryer Edamame

Lauren — Mon, 21 Jul 2025 18:10:30 +0000

Crispy, salty, and just a little spicy, this air fryer edamame takes a humble freezer bag and transforms it into a snack worthy of your favorite wine bar. No steamer or oven required—just 10 minutes and a few pantry staples.

What you’ll love about this recipe:

Steakhouse vibes, snack-size effort. Blistered air fryer edamame feels fancy, but it’s fast and freezer-to-table in 15 minutes flat.
Naturally protein-packed and gluten-free. Edamame is rich in plant protein and fiber, making it a satisfying snack.
Customizable spice levels. Dial the heat up or down depending on your mood.

The 15-Minute Snack You Didn’t Know You Needed

There are nights when I want to be that person who preps a gorgeous mezze board… and then there are nights when I just want something easy to much on while my I watch reality tv and let my brain decompress. This air fryer edamame is the perfect mindless snack for those casual nights.

I first had a version of this edamame at a steakhouse in Barcelona, an it was such a surprisingly simple yet indulgent starter. Theirs was so simple, just tamari-marinaded edamame that was blistered and sprinkled with crunch sea salt. I immediately knew it was something I wanted to recreate at home.

I didn’t want to go overboard with salt, so I decided to cut back on the tamari and add more flavor by using sesame oil.

But when I went to make it, I realized I was out of regular sesame oil. What I did have was hot sesame oil… and friends, it was a happy accident. The heat plays so well with the natural sweetness of edamame, and the flaky salt gives it that bar snack finish.

It’s the kind of snack where you keep finding yourself going back for “just one more” and then suddenly realizing there’s none left.

Ingredients You’ll Need

Frozen edamame in pods. I love the tactile experience of breaking into the pods to get the beans inside. It naturally slows down your snacking and make it more interactive.

Low sodium tamari. Just enough umami to complement the natural flavor of the edamame without overwhelming it. You can swap in reduced sodium soy sauce, but note that it is not gluten-free.

Hot sesame oil. This is the key twist. It adds heat and that toasty sesame depth. Adjust based on your spice tolerance, or use toasted sesame oil for a mild option.

Vegetable oil. Helps everything crisp up evenly in the air fryer. You could sub in any neutral oil like avocado or grapeseed.

Flaky sea salt. I’m obsessed with grey sea salt. It clings to the pods and adds a little extra crunch.

How to make air fryer edamame

Preheat your air fryer to 400°F.

Mix the frozen edamame with the soy sauce, hot sesame oil, and vegetable oil.

Air Fry for 10 minutes, shaking halfway through.

Sprinkle generously with flaky sea salt.

Serve immediately, preferably with something cold and bubbly (prosecco or club soda, whatever your prefer!)

Pro tips

Don’t thaw first – Toss the edamame into the air fryer straight from the freezer. Thawing can make them soggy and mess with the crisp factor.
Shake it like you mean it – Halfway through cooking, give the air fryer basket a good shake to ensure even crisping and prevent sticking.
Serve right away – These are best enjoyed hot from the fryer, when the edges are crispy and the pods are steaming.

Commonly asked questions

How to reheat

This air fryer edamame is best hot and fresh, but you can reheat in the air fryer for 3–4 minutes to revive their crispness.

Do I eat the whole pod?

No, just squeeze the beans out with your teeth and discard the pods.

Can I make this without an air fryer?

Totally. Roast in the oven at 425°F for 15–18 minutes, flipping halfway through.

More air fryer snack and side dish recipes

Spicy Air Fryer Edamame

A quick, spicy take on edamame—crispy, salty, and ready in 10 minutes using just five ingredients.

Course Snack

Cuisine Asian

Keyword air fryer edamame

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 50kcal

Author Lauren Keating

Ingredients

1 cups frozen edamame in pods
½ teaspoon low sodium tamari
¼ teaspoon vegetable oil or other neutral oil
¼ teaspoon hot sesame oil
sea salt

Instructions

Preheat your air fryer to 400°F.
In a bowl, the toss frozen edamame with the tamari, hot sesame oil, and vegetable oil to coat.
Add to the air fryer basket and cook for 10 minutes, shaking halfway through.
Remove and sprinkle with flaky sea salt. Serve immediately.

Nutrition

Creamy Greek Yogurt Potato Salad (No Mayo!)

Lauren — Sun, 13 Jul 2025 04:30:00 +0000

A combination of fat free yogurt and hummus make a cool, creamy dressing for this mayo-free potato salad. I’ve been making it for years and people always ask me for the recipe!

What you’ll love about this recipe:

Protein Boost. Traditional mayo is swapped out for a delicious dressing made with protein-packed Greek yogurt and hummus.
Perfect for Sharing. So many people have told me this is the best potato salad they’ve ever had. Even mayo lovers ask me for the recipe (before they even know that it’s mayo-free!)
Quick and Easy. This potato salad is delicious warm or cold, so you can eat it right away or prep it in advance.

Say Hello to You New Favorite Potato Salad with Greek Yogurt

There’s a first time for everything:

Eating rhubarb.
Making steamed buns.
Eating cool, creamy potato salad.

Yeah, you read that right. I only recently had my first bite of creamy potato salad.

My aversion to mayonnaise (sorry, I know some of you think it’s good, but I find it repulsive!) had always prevented me from enjoying this delicious salad. Until now.

I was flipping through a recent issue of Food+Wine when I saw this idea. It looked like a normal homemade potato salad, but it used hummus and yogurt.

And, most notably, no mayo.

This potato salad recipe immediately got added to my “to try” list.

So one night we decided to grill up some burgers, and I knew that it was the perfect time to try this Greek yogurt potato salad.

I mixed it up, but I have to confess it looked so much like the potato salad dressing that I’ve been avoiding all these years that I was a little hesitant to take a bite. (Which was ridiculous since I made the stuff and I knew that there was absolutely no mayonnaise in it.)

So I took a small nibble.

And it. was. awesome.

It turns out that the combination of yogurt and hummus makes the perfect mayo substitute!

I mean, we were lucky that there was any left by the time the burgers were done – I couldn’t keep out of it!

For those of you who hate mayo, or who just love potato salads, this is a great substitute. Those of you that do eat mayo will enjoy it too – Shawn said that it actually tastes very similar. It’s cool, creamy, and slightly tangy. The hummus flavor isn’t nearly as pronounced as you might imagine it would be, and it has a whole lot less fat (about 3 grams of fat in mine, compared to over 20 grams in traditional versions.)

This has become one of those recipes that I make over and over again, and it’s something of a signature dish for me at summer cookouts. If you’re looking for a lighter alternative to potato salads that’s made with real food ingredients, go ahead and give it a try — I bet you’ll become a huge fan, too!

So how do you cook a rump roast? That’s what I’m here for! I’ve got all your answers—including what do to with those leftovers.

Ingredients You’ll Need

Yukon Gold Potatoes. The waxy texture of Yukon golds holds up nicely in salad without being grainy or mealy. Plus they have thin skin, which means you don’t need to peel them!

Fat Free Greek Yogurt. Using fat free yogurt is actually important here since it’s a little thinner than whole milk yogurt. If you don’t use fat free and find your dressing it too thick, think it out with a tablespoon or two of the water you boiled the potatoes in. My favorite yogurt to use is Chobani.

Hummus. Hummus ads so much flavor to the salad, which is great because it means less seasonings for you to add. I usually use plain hummus (Sabra is my go-to brand) but you can definitely mix it up with a flavor like roasted red pepper or even a spicy version.

White onion. Adds a little sharpness and crunch.

Celery. For even more flavor and crunch.

Gherkins. Whatever you do, do NOT skip these sweet little pickles. This potato salad just isn’t the same without the sweet and tangy flavor that they add. If you absolutely have to use a substitute, swap in pickle relish.

Fresh dill.

How to make potato salad without mayonnaise

Boil the potatoes in heavily salted water until they’re fork-tender.

Mix the yogurt and hummus together.

Stir in the onions, celery, pickles, and dill. Add salt to taste.

Combine the dressing and the cooked potatoes.

Serve immediately or refrigerate for later.

Pro tips for the best potato salad

Cube your potatoes to speed up the cooking process. They will break down a little as you stir them into the dressing, so don’t worry too much about making them look perfect, but try to make the pieces generally the same size for even cooking.
Salt the water to season the potatoes from the inside out.
Add the dressing while the potatoes are warm for maximum flavor absorption.

Commonly asked questions

How to store

Store this Greek yogurt potato salad in the refrigerator for up to 5 days.

Can I use a different type of potato?

Absolutely, but waxy potatoes like Yukon Gold or Red work best for texture for salads.

Is this salad gluten-free?

Yes, without any substitutions. Just be sure to check the labels on your hummus and pickles to make sure there are no sneaky ingredients.

More mayo free potato salad recipes:

Red Potato Salad with Chimichurri and Spring Vegetables
Warm Fingerling Potato Salad with Spring Vegetables and Sherry Vinaigrette
Nicoise-Style Potato Salad
Dijon Potato Salad with Crispy Ham

Creamy Potato Salad, Hold the Mayo

A combination of fat free yogurt and hummus make a cool, creamy sauce for this mayo-free potato salad. I used Greek yogurt to prevent the sauce from becoming to watery, but regular yogurt could also be used. Add in whatever your favorite potato salad ingredients are; this recipe is only a guideline. I do like the crunch that the celery and pickles added though – without them the salad would be too mushy.

Course Side Dish

Cuisine American

Keyword greek yogurt potato salad, hummus potato salad, potato salad, potato salad without mayo

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 247kcal

Author Lauren Keating

Ingredients

3 pounds Yukon Gold potatoes
1 yellow onion chopped
¾ cup hummus (10 ounce container)
½ cup plain fat-free Greek yogurt
3 ribs celery chopped
2 Tablespoons chopped gherkins
¼ cup fresh dill chopped
salt

Instructions

Cut the potatoes into 2-inch cubes. Place in a large stockpot and cover with cold water. Salt generously.
Bring the potatoes to a a boil, then reduce heat and let simmer until potatoes are tender, about 15 minutes. Drain.
While the potatoes cook, combine the yogurt and hummus in a large bowl. Stir until completely blended.
Stir in the onion, celery, pickles, and dill. Season to taste with salt.
Add the cooked potatoes and stir to combine. Serve immediately or refrigerate until chilled.

Nutrition

This post was originally published May 11, 2010. Updated July 13, 2025 with new text and photos.

Korean Short Rib Tacos

Lauren — Mon, 23 Jun 2025 21:59:24 +0000

Mix things up on your next taco night with Korean short rib tacos! Braised until succulently tender and jazzed up with a zesty homemade Korean sauce, this fusion recipe is a culinary treat that’s taken the food world by storm.

What you’ll love about this recipe:

Hands Off, Make Ahead Recipe: Impress everyone with a dish that looks high effort but is almost entirely hands-off. Cook the short ribs in a Dutch oven or slow cooker and prep the sauces ahead of time for easy assembly when you’re ready to eat.
Tons of Flavor and Texture: With crispy, caramelized short ribs and two easy homemade sauces, these Korean tacos are loaded with texture and bold Korean flavors you won’t be able to resist.
Melt-in-your-mouth tender. No tough, chewy beef here!

Chef-Inspired Short Rib Tacos

If you ask me what my favorite food is, there’s a good chance my answer will be tacos.

Ask my husband the same question and odds are he’ll say short ribs.

This short rib taco recipe combines both of those treats into a Mexican-Korean fusion treat that neither of us can pass up.

Plus they have the added bonus of unlocking a food memory — dinner at Roy Choi’s Best Friend in Las Vegas.

Long before short rib tacos became a big thing, Choi’s innovative combination of Korean BBQ flavors with LA taco staples put this incredible genre on the map. Without him modernizing street food culture, we might never have this craveable favorite.

If you’re in Vegas, I highly recommend going and giving his original kogi beef taco recipe a try (the restaurant is also a total vibe and so much fun!). If not, give this recipe a try They’re definitely different than his — this isn’t a copycat recipe — but they have a similar flavor profile and definitely help scratch that Korean fusion itch.

Ingredients You’ll Need

Short Ribs. Look for well-marbled short ribs on the bone for the best flavor and tenderness. If short ribs aren’t available, or if you want something leaner, chuck roast can also be used.

Gochujang and Sriracha. Provide depth and heat. Find gochujang, a sweet and spicy fermented red chili paste, in any Asian market or well-stocked supermarket.

Low Sodium Soy Sauce. Controls the salt level while providing the umami base for the taco sauce.

Brown Sugar. Balances the heat with its sweetness. Honey or maple syrup work in a pinch.

Sesame Oil, Lime Juice and Fresh Ginger. Add that unmistakable Korean flavor.

Sour cream. Or Greek yogurt

Your Favorite Toppings. Like fresh cilantro, pickled onions, shredded cabbage, and fresno chili pepper for serving.

Flour Tortillas.

How to make short rib tacos

Braise the beef until form tender. Shred the beef and mix with the Korean taco sauce, then broil until crisp.

Make the sriracha crema by whisk together sour cream, lime juice, and sriracha.

Assemble the tacos and add your favorite toppings!

Pro tips

Braise the ribs slowly to ensure they become perfectly tender, then broil them after shredding to enhance their flavor and get the edges all crispy and caramelized.
Store extra sauce separately to avoid soggy tacos when reheating.
Garnishing these tacos with fresh herbs adds a brightness and keeps the short ribs from tasting to heavy or muddy. I have hanging containers of basil and cilantro in my kitchen window so I always have them one hand. You can also keep leftover herbs vibrant by storing them with stems in water, just like you would do with cut flowers. Swap the water every day or two and the herbs will stay fresh for at least a week!

Commonly asked questions

How to store leftovers

For the best leftovers, refrigerate the meat and sauces in separate airtight containers. The short ribs will last 3 days and the two sauces will last about a week. You can also freeze the meat for up to 3 months.

Reheat the short ribs in a large skillet over medium heat (I love adding a little sesame oil to the pan for added flavor and crispiness) or in the microwave.

Can I make this in a slow cooker?

Yes! Transfer the short ribs to your favorite crock pot after searing them. Add the braising liquid and cook on low heat for 8 hours or until tender.

Can I make this recipe gluten-free?

Yes, but you’ll need to use tamari instead of soy sauce and use a gluten-free gochujang (most are not).

More delicious taco recipes

Korean Short Rib Tacos

Inspired by Korean BBQ and built for easy weeknight dinners or casual entertaining, this recipe features tender, braised beef in Korean taco sauce, nestled into warm tortillas and topped with crisp slaw and a drizzle of creamy sriracha. Once you’ve had one, you’ll definitely be reaching for another.

Course Beef Recipes

Cuisine Korean, Mexican

Keyword Korean short rib tacos, Korean tacos, short rib tacos

Prep Time 25

Cook Time 2

Total Time 2 25

Servings (2 tacos each)

Calories 638kcal

Author Lauren Keating

Ingredients

For the Braised Short Ribs

2 pounds bone-in short ribs
1 teaspoon salt
½ teaspoon black pepper
1 Tablespoon vegetable oil
1 sweet onion chopped (about 1 cup)
3 cloves garlic minced
1 cup beef broth
1 bay leaf
¼ cup low sodium soy sauce
¼ cup brown sugar
1 Tablespoon sesame oil
¼ cup gochujang
1 fresh ginger grated

For the Sriracha Crema

½ cup reduced fat sour cream
1 Tablespoon sriracha
1 Tablespoon lime juice

For Serving

8 4.5-inch flour tortillas warmed
Fresh cilantro
Pickled red onions
Shredded cabbage
Fresno chili pepper thinly sliced

Instructions

Cook the Short Ribs

Season the short ribs with salt and pepper.
Heat the oil in a large Dutch oven or oven-safe pot with a lid over medium-high heat.
Sear the short ribs, working in batches to avoiding overcrowding the pan, until browned on each side. Remove and set aside.
Add the onion to the pot and cook until softened, about 5 minutes, stirring occasionally. Add the garlic and cook for about 30 seconds more.
Return the short ribs to the pot. Pour in the beef broth and add the bay leaf.
Bring the mixture to a simmer. Cover the pot and transfer to a preheated oven at 325°F.
Braise for 1½ -2 hours, or until the short ribs are fork-tender.
Meanwhile, whisk together soy sauce, brown sugar, sesame oil, gochujang, and ginger in a small bowl until the sugar dissolves.
Transfer the short ribs to a baking sheet; remove and discard the bones. Shred the meat with two forks.
Pour the Korean BBQ Taco Sauce over the shredded short ribs and toss to coat evenly.
Broil the short ribs on high for 2-3 minutes, or until lightly caramelized, watching closely to prevent burning.

Make the Sriracha Crema

In a small bowl, whisk together the sour cream, sriracha, and lime juice until smooth. Adjust sriracha to your taste.

Assemble the Tacos

Fill the tortillas with shredded beef.
Top with pickled red onions, Sriracha Crema, cilantro, slaw mix, and sliced red chili pepper.

Nutrition

Honey Roasted Carrots with Feta and Pistachio

Lauren — Mon, 14 Apr 2025 21:20:53 +0000

Honey roasted carrots get a major flavor upgrade when you serve them over a bed of creamy whipped feta and top them with crunchy pistachios. A touch of jerk seasoning adds a savory element to the feta while parsley keeps things feeling light and fresh.

What you’ll love about this recipe:

Perfect for Sharing. This dish is perfect for Easter dinner or any Sunday Supper. Pair it with ham, air fryer roast beef, or even wine can chicken (my take on beer can chicken!) for a delicious side dish.
Sweet and Savory. If you like the balance of sweet and savory flavors, this recipe is definitely for you! Honey enhances the roasted carrots natural sweetness, while a touch of jerk spice and nutty pistachios bring out their savory elements.
Stunningly Gorgeous. This dish is so gorgeous you won’t believe how easy it is to make! For extra visual appeal, use Dutch carrots or rainbow carrots and don’t forget to snap a photo for Instagram!

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How To Make The Most Delicious Honey Roasted Carrots

Springtime always gets me excited about shaking things up in the kitchen. After months of heavy, comforting meals, I’m ready for something light and fresh, and vegetables start to regain their appeal.

I’ve had this recipe on my to-make list since late last summer. After a morning of outlet shopping in Manchester Vermont, I found myself eating lunch in the garden of The Crooked Ram, an absolutely adorable farm to table restaurant.

We shared an appetizer of roasted carrots with whipped feta and pistachios, and I immediately fell in love. The sweetness of the carrots paired so nicely with the salty cheese and nuts, and there were so many contrasting textures that made it really special even in it’s simplicity.

I immediately knew that I wanted to recreate this dish at home, but I also knew I wanted to change the seasoning around. They seasoned the carrots with curry, which I found a little overpowering. I brought things back a few notched by keeping the fork-tender carrots simple with just honey, salt, and pepper and then adding a little bit of jerk seasoning to the feta mixture to add that crucial savory element.

They’re absolute perfection and you won’t believe how simple they are to make!

Ingredients You’ll Need

Carrots. I used rainbow carrots here because they were on sale and I couldn’t resist how gorgeous they were, but you can definitely use standard orange carrots instead.

Honey. For that perfect kiss of sweetness. If you don’t have any, maple syrup will also work.

Feta cheese. This forms the creamy, tangy base of the dip, so you’ll want to use the best cheese you can find. I LOVE the brine-packed feta from Trader Joes. Nothing else comes compared when it comes to how creamy it is for the price! Any brine-packed feta will be deliciously creamy and salty though. If you can’t find any, any solid block feta will do. You might just need to add a little more milk to get a super smooth blend.

Whole milk. You’ll nee to add milk to the feta to get it to whip, don’t try alternative milks like almond milk here because it honestly won’t come out the same. If you don’t have milk, you can use plain Greek yogurt (fat free is fine) or sour cream.

Jerk seasoning. Nothing fancy here, just a dry jerk seasoning. It can be hard to find at some stores, but it’s easy to make your own.

Pistachios. Roasted and salted. Yum!

Fresh Parsley. Curly or flat leaf, whichever you want.

Kosher Salt and Cracked Black Pepper.

Olive oil.

You’ll also need a baking sheet or roasting pan that’s large enough to fit your carrots in a single layer.

Pro tips

For an extra creamy texture, blend the feta in a food processor until thoroughly smooth.
Roast the carrots with a drizzle of honey to enhance their natural sweetness against the salty feta.
If you find jerk seasoning too spicy, adjust by adding more honey or a little brown sugar. If you want the jerk flavor to be more pronounced, add more 1/4 teaspoon at a time.

Commonly asked questions

Can I make this ahead of time?

Yes, both components can be prepared a day ahead and assembled before serving. The carrots can be rewarmed in a 350ºF oven for 5-10 minutes, but are also delicious served at room temperature!

How to store leftovers

Store in separate air tight containers in the fridge for up to 3 days.

Dietary Considerations

As written, this recipe is vegetarian and gluten-free.

Do you have to boil carrots before roasting?

Nope! They pretty much go straight form the refrigerator ot the oven. Just scrub them and, if you want, take off the peels.

How many carrots should I make per person?

Plan for 2-3 carrots per person (although I could easily eat the whole batch by myself!) For four people, that m eans about half a bag of carrots.

More delicious side dish recipes

Honey Roasted Carrots with Feta and Pistachio

Course Side Dish

Cuisine American

Keyword maple roasted carrots, rainbow carrots, spiced whipped feta

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 204kcal

Author Lauren Keating

Ingredients

For the Honey Roasted Carrots

1 pound carrots
1 tablespoons olive oil
1 tablespoon honey
salt
pepper
2 tablespoons chopped roasted and salted pistachios
1 tablespoon chopped parsley

For the Whipped Feta

4 ounces feta cheese
¼ cup whole milk
1 teaspoon honey
¼ teaspoon jerk seasoning optional

Instructions

Heat your oven to 400℉.
Scrub and peel the carrots. Place them in a shallow baking pan and drizzle them with olive oil and honey. Use a pair of tongs or a fork to roll them around so they're well coated. Season generously with salt and pepper.
Roast for 25-35 minutes until fork tender. Thicker carrots will take closer to 35 minutes, while thinner ones will cook faster.

Make the whipped feta

In a blender or food processor, combine the feta, milk, honey, and jerk seasoning. Blend until smooth and creamy.

To Plate

Spread the whipped feta on a serving platter. Place the roasted carrots on top, then sprinkle with pistachios and parsley.

Nutrition

Air Fryer Roast Beef

Lauren — Fri, 06 Dec 2024 21:28:47 +0000

Whether you’re looking for an easy holiday meal that doesn’t take up oven space or aiming to impress your friends with a Sunday feast that will have them begging for seconds, this air fryer roast beef recipe is exactly what you’re looking for. It comes out of the air fryer perfectly tender in under an hour!

What you’ll love about this recipe:

Ready in under an hour. Forget about preheating the oven. This air fryer method cuts down cooking time significantly.
Save oven space. Think of all the side dishes you’ll be able to fit without a roast in there!
Tender and Juicy. No dry beef here; each slice melts in your mouth.

Discover the Rump Roast Recipe That’s Breaking All the Rules

Roast beef holds a cherished spot in the heart of family gatherings for its simplicity and grandeur.

A beautiful roast can be intimidating and traditionally requires hours of slow roasting (I can never make one without recalling the scene from Gilmore Girls when Lindsay makes one for Dean), but you don’t need a culinary degree or years of kitchen toil under your belt to master this recipe.

The air fryer cooks the roast from the outside in, sealing the juices under a delicious herb crust. The meat comes out so tender and juicy! And even better, air fryer roast beef is ready to eat in just about an hour.

Arm yourself with a good-quality roast (I use bottom round), your favorite seasonings, and your air fryer basket and you’ll be ready to male this classic recipe any night of the week!

Ingredients You’ll Need

Bottom round roast. Look for a 3-4 pound roast good marbling for the best flavor and tenderness. For the best quality beef at an affordable price, choose a Certified Angus roast. These cuts are selected from the top third of choice cuts (ie above average) with marbling that can be similar to a prime roast.

Dried spices. I use a mix of garlic powder, Italian seasoning, kosher salt, and my personal secret weapon: Penzy’s mignonette pepper, a blend of black and white pepper and coriander that makes everythingtaste incredible.

Olive Oil.

You’ll also need a roasting pan that’s large enough to fit your roast. A meat thermometer is also helpful for ensuring your roast is cooked perfectly.

How to make a tender beef roast in the air fryer

Combine the oil and herbs in a small bowl.

Massage the herb rub into the beef, ensuring it’s thoroughly coated. This not only infuses the meat with flavor but also guarantees a gorgeous brown crust forms on the exterior of the roast.

Air Fry the beef for 15 minutes plus an additional 10 minutes per pound for medium rare. That means a 3 pound roast would take 45 minutes. For a medium well roast, cook 15 minutes plus an additional 13 minutes per pound (about 55 minutes total) and for well done, cook an additional 17 minutes (65 minutes total).

Rest the beef for 15 minutes before slicing to allow the juices to redistribute throughout the meat. This will keep them from running all over the place when you slice into the meat and will ensure it stays deliciously juicy.

Pro tips for the best oven beef roast

Preheat your air fryer. Just like your oven, preheating helps to cook your roast evenly. It only takes a few minutes. I turn my air fryer on when I start putting the herb rub together.
Let It Rest. Always let your roast beef rest for at least 10 minutes before slicing. Please don’t skip this step if you want a tender roast beef!
Invest in a Meat Thermometer. The perfect medium rare is achieved at an internal temperature of 130°F (54°C). Take it out of the air fryer at 125°F — the temperature will continue to rise after you stop cooking it.
Cut across the grain into thin slices.

Commonly asked questions

Do I need to let the roast come to room temperature before cooking it?

Not for this recipe! You can cook it straight from the fridge. If you’re using a room temp roast, you’ll need to shorten the cooking time.

How to store leftovers

Store leftover roast beef in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Leftovers make a delicious roast beef sandwich! I also love it on garlic bread topped with melted white cheddar cheese.

Dietary Considerations

As written, this recipe is gluten-free, dairy-free, and low carb.

What to serve with It

This is great with so many side dishes! Try it with Air Fryer Baked Potatoes, Broccoli Casserole, Utica Greens, or a salad tossed with Greek Yogurt Caesar Dressing. And don’t forget a side of gravy or au jus!

More delicious main course recipes for special occasions

Air Fryer Rotisserie Chicken
Classic Rump Roast
Baked Crab Cakes
Slow Cooker Red Wine Beef
Prosciutto Wrapped Pork Tenderloin
Baked Ham with Apricot-Mustard Glaze
Roasted Beef Tenderloin with Horseradish Crust

Air Fryer Roast Beef

This simple roast beef recipe is made in the air fryer in just about an hour. It's so tender and juicy!

Course Beef Recipes

Cuisine American

Keyword air fryer bottom round, air fryer roast beef, bottom round roast beef

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 360kcal

Author Lauren Keating

Equipment

Ingredients

3-4 pound bottom round beef roast
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon Italian seasoning
¾ teaspoon mignonette pepper or black pepper
½ teaspoon garlic powder

Instructions

Preheat your air fryer to 375°F.
In a small bowl, combine the oil, salt, Italian seasoning, pepper, and garlic powder.
Rub the beef all over with the spice rub.
Air fry the beef for 15 minutes, plus an additional 10 minutes per pound for medium rare, to an internal temperature of 125℉)
Let the beef rest on a cutting board tented with foil for 15 minutes.
Slice the beef thinly against the grain.

Notes

For a medium well roast, cook 15 minutes plus an additional 13 minutes per pound (about 55 minutes total) and for well done, cook an additional 17 minutes (65 minutes total)

Nutrition

Butternut Squash Pasta Sauce

Lauren — Sun, 20 Oct 2024 21:43:21 +0000

Nothing says fall like butternut squash! This creamy butternut squash pasta sauce is simple to make, with a sweet and nutty flavor that’s perfect for sweater weather.

What you’ll love about this recipe:

Quick Comfort Food: A cozy, comforting meal that’s ready in under an hour (and makes plenty of extra for leftovers!)
Chock-Full of Veggies: This creamy (but cream-free!) sauce is made from roasted fall vegetables for extra nutrition.
Perfect for Meal Prep: Make the sauce ahead of time and freeze it for up to 6 months! You can also use it as the base for a creamy butternut squash soup – just add chicken or vegetable broth.

Cozy Up with Butternut Squash Pasta

As the leaves start to change color and the air gets crisper, nothing calls to me more than a cozy, comforting bowl of pasta.

The sweet and nutty flavor of butternut squash is always a favorite of mine, especially with pasta. My butternut squash mac and cheese is always a huge hit, but this butternut squash pasta sauce recipe is simpler and creamier with just a sprinkle of Parmesan cheese on top.

The sauce is luxuriously velvety, and is the perfect way to highlight the flavor of the squash.

Ingredients You’ll Need

Butternut Squash. Look for a medium-sized squash that feels heavy for its size.

Plum Tomatoes & Yellow Onion. Adds depth and a hint of acidity to balance the sauce.
Fresh Thyme. My absolute favorite herb! It reaaly helps bring the flavor of this sauce together and adds a touch of fresh flavor.

Red Pepper Flakes. Because I can never resist the sweet and spicy combination. You can leave them out if you must, but they help balance out the sweetness of the squash.

Penne Pasta: The perfect vehicle for our creamy sauce. Feel free to substitute with any medium pasta shape like rigatoni or farfalle. You can also use your favorite gluten-free pasta.

Vegetarian Parmesan Cheese. A sprinkle of parmesan adds a nutty, salty finish. But did you know that all parmesan isn’t vegetarian? If you’re making this dish for vegetarian friends or family, look for Parmesan that’s made with vegetable rennet. I like BelGioso.

You’ll also need a blender or food processor to puree your sauce.

Recipe Tips

Roasting Is Key: Roasting the vegetables intensifies their flavor and adds caramelization, bringing out their natural sweetness and adding complexity to the sauce.
Save the Pasta Water: This starchy liquid is gold for achieving the perfect sauce consistency. You’ll add some to the sauce to thin it out.
Adjust the Heat: The red pepper flakes are there for a bit of warmth. Adjust according to your heat preference.
Fresh Thyme Over Dry: If possible, opt for fresh thyme. It adds a pop of freshness that dried thyme can’t quite capture.

Commonly asked questions

How to store Leftovers

Let the pasta sauce cool down to room temperature, then transfer it to an airtight container or a resealable freezer bag. The sauce will keep in the fridge for 4-5 days or can be frozen for up to 6 months. If you plan to freeze the sauce, be sure to leave some extra room at the top of your container so it has room to expand.

Can I use frozen butternut squash?

Yes, it’s a great time-saver. Just adjust roasting time as needed.

Can I prep this ahead?

Yes! The sauce itself will keep well in the fridge for several days, and can be frozen for longer storage. Just reheat it and toss it with cooked pasta when you’re ready to enjoy it!
if you’re making this butternut squash sauce ahead of time, you likely won’t have pasta water. That’s ok – you can replace it with 1/2 cup warm water mixed with 1/4 teaspoon cornstarch.

Can I add protein?

Grilled chicken, steak, or roasted chickpeas make great additions.

Can I make this gluten free?

Yes, just swap 1/2 cup warm water mixed with 1/4 teaspoon cornstarch for the pasta water. Serve the sauce over your favorite gluten free pasta.

More delicious fall squash recipes

Roasted Butternut Squash Pasta Sauce

Fall dinners just got a cozy upgrade! This creamy butternut squash pasta sauce is simple to make and ready in under an hour – it already freezes beautifully, so it's great to make a head of time for quick weeknight dinners.

Course Vegetarian Recipes

Cuisine American

Keyword butternut squash pasta, butternut squash pasta sauce

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 372kcal

Author Lauren Keating

Ingredients

1 medium (1.5 pounds) butternut squash diced
2 plum tomatoes quartered
1 yellow onion quartered
2 Tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon fresh thyme
½ teaspoon red pepper flakes
1 pound penne pasta
¼ cup grated vegetarian Parmesan cheese
1 Tablespoon olive oil for serving

Instructions

Heat your oven to 450ºF. Bring a large pot of salted water to a boil.
In a large mixing bowl, combine the olive oil, salt, pepper, thyme and red pepper flakes. Mix well.
Add the butternut squash, tomatoes and onion and toss to coat evenly.
Spread vegetables on a baking sheet in a single layer. Roast for 20-30 minutes, or until tender.
While the vegetables roast, cook the pasta according to package directions. Reserving ½ cup of the pasta water before draining.
Add the cooked vegetables and the reserved pasta water to a blender and blend until smooth.
Pour the butternut squash pasta sauce over the pasta. Stir well to coat the pasta evenly.
Drizzle with olive oil and sprinkle with parmesan cheese.

Nutrition