food recipe: NEW from Simply Recipes! 3 Ways to Make Cheesecake, Instant Pot Beef Stew, Snickerdoodle Coffee Cake, and more!

Latest recipes from Simply Recipes.



Here is your update from Simply Recipes. Happy cooking!

3 Ways to Make a Great Cheesecake

by Carrie Havranek

There are lots of ways to make a great cheesecake — not all recipes require the dreaded water bath or other fussy steps!

We've rounded up three of our favorite ways to make cheesecake: classic (with a water bath!), no-bake, and a pressure cooker version. They're all accessible, they all work, and none of them will make you cry.

No need for fearful tears here. Cheesecake should make you smile.

by Coco Morante

You guys, I get so much joy out of converting slow cooker recipes into brand spanking new versions for the electric pressure cooker.

There are so many advantages to doing this! Everything cooks much faster, so there's no need to plan ahead—yet you can also leave the food on the "Keep Warm" setting if you don’t get to it right away. Total flexibility.

by Irvin Lin

"So I have a complaint about your snickerdoodle recipe!" I told New York Times bestselling author Stella Parks as I interviewed her recently at Omnivore Books.

Stella and I have been friends for years, but I had to be honest with her. "How come your snickerdoodle recipe uses baking powder? For me, classic snickerdoodles have baking soda and cream of tartar!"

by Sheryl Julian

Basque-Style Chicken with Peppers and Olives

I thought it would be easy to duplicate the Basque chicken I had several times on the French side of the Basque region (the area straddles the border between France and Spain). But the versions I tried were all so different!

While they always include hot or mild peppers, tomatoes, and something meaty like ham or sausage, it was hard to pin down the mildly spicy sauce I prefer.

by Sally Vargas

Slow-Roasted Salmon with Sweet Chili Glaze

Slow-roasting is a technique that can be applied to almost any fish, but it’s especially good with salmon. Just turn down the oven heat and cook for slightly longer than usual.

The total time is still minimal, but the result is a true revelation: tender, silky wedges of salmon, easily cut with a spoon. Serve the salmon on top of lightly seasoned greens, and you have a meal that appeals to the eyes and to the palate.

by Sally Vargas

Do you hate crowds? Do you have gift-giving anxiety? I do.

In fact, I'll do almost anything to stay out of the stores during the holidays. My friends all know that they will receive a gift, but that gift will come from my kitchen.

by Elise Bauer

This recipe is brought to you in partnership with The California Olive Committee.

Oh my. You know a recipe hits it out of the park when a certain family octogenarian (my dad) comes over mid-party prep and can’t stop eating it.

That’s the problem with appetizers, right? If they’re good, only half of them make it to your guests! (LOL I’m passing the blame on my father, but let’s be truthful here, I’m just as guilty. Just make more. Problem solved.)

These Roasted Pepper Crostini are made with sweet mini peppers that have been halved, stuffed with salty capers, sweet cherry tomatoes, and buttery California Ripe Olives, and roasted on a bed of balsamic-tossed sliced red onions.

by Cindy Rahe

These truffles have a deep chocolatey flavor with a little bit of background tanginess from the champagne. Their texture is firm but just as creamy and melt-in-your-mouth as you could hope for.