food recipe: NEW! The BEST Creme Brulee, What to Serve with Steak, Roast Chicken on Angel Hair, and MORE!

Latest recipes from Simply Recipes.



Here is your update from Simply Recipes. Happy cooking!

How to Make Crème Brûlée

by Summer Miller

At first glance, creme brulee seems simple: It has a short ingredient list and can be made in a few steps.

Beneath the surface, however, there’s a lot happening! Understanding the techniques needed to create creme brulee will help make your next batch a success.

by Carrie Havranek

Steak and potatoes are often paired together for a reason—it's a delicious and mouthwatering combination. We've got you covered where that's concerned, no worries.

But there's also this whole world of other side dishes available to you, some of which we think will make you rethink the concept of a traditional steak dinner.

by Cindy Rahe

Chocolate Chip Pancakes with Raspberry Sauce - close up of pancake stack

Weekend breakfasts are a big deal around our house. We don't get too crazy or complicated, but we do like to slow down and hang out in our pajamas a little longer than usual—especially around a stack of pancakes.

After a week of oatmeal or smoothies consumed on the way out the door (or at the desk), pancakes always feel extra special.

by Megan Gordon

This month, Megan Gordon is here to give us a look at what meal planning looks like for her family! Megan is a writer and recipe developer living in Seattle, WA, the author of Whole Grain Mornings, and mom to a 2-year-old. Please welcome Megan!

If you’re anything like me, you may find yourself falling into a rut of repetitive cooking in the weeks (and even months) after the holiday season.

Right now, I’m burned out from hosting, and I’m feeling uninspired by the cabbage and Brussels sprouts at the store (any fresh fruits and produce are pretty limited here in Seattle). It’s been all too easy to fall back on easy family favorites and stay in our cooking comfort zone.

There’s nothing necessarily wrong with this, of course! But I am always trying to get our son to try new foods so he’ll remain interested in new flavors and tastes.

by Sheryl Julian

If you've ever watched a rotisserie chicken turning slowly on a spit—my local supermarket has several going at once— then you've seen the tray underneath the birds to catch the drippings. Those drippings are gold!

Now, imagine those chickens roasting over a baking dish filled with pasta: All those juices from the bird would drip into the pasta and give it an unbelievably delicious roasty flavor.

This idea of roasting meat on top of other ingredients is actually an ancient technique from when individual families didn't have their own ovens, and cooks brought pans of meat or poultry and whatever went with it to the local baker to roast in the baker’s big oven. This approach inspired this recipe.

by Elise Bauer

Welcome to month 2 of our Monthly Seasonal Produce Guide!

When February arrives we are still in the thick of winter, but with hints of a spring soon to come. You can find almost all of the produce of January, like winter squash, cabbages, and citrus, but with some new additions like leeks, fennel bulbs, and baby arugula.

by Coco Morante

Five fragrant spices and a honey hoisin sauce give this pulled pork a ton of flavor in every bite. And oh hey, it takes just a little over an hour in the pressure cooker, too!