Sarah Mitchell 
This no-bake cheesecake is creamy, dreamy, and absolutely covered in the prettiest Easter candy — and you don’t even have to turn on your oven. The filling is a whipped cream cheese and heavy cream mixture that sets up perfectly in the fridge, on top of a buttery graham cracker crust. I top mine with … Read more
If you’ve never made chia jam before, prepare to wonder why you’ve been buying store-bought jam your entire life. This takes five minutes of active work, uses any berries you want, requires zero sugar, and produces a thick, spreadable jam that tastes like pure concentrated fruit. The magic is in the chia seeds — they … Read more
This slow cooker garlic butter beef and potatoes is the kind of comforting, set-it-and-forget-it dinner that makes the whole house smell incredible for hours. Fork-tender beef chunks and melt-in-your-mouth potatoes swim in a rich garlic butter sauce that’s so good you’ll want to pour it over everything. I throw this together in 15 minutes before … Read more
If you’ve ever smelled soft pretzels baking at a mall food court and thought “I need that immediately,” this recipe will change your life. These homemade soft pretzels are golden brown, chewy on the outside, soft and pillowy on the inside, and brushed with melted butter and coarse salt while still hot from the oven. … Read more
Birria tacos went viral for a reason — there’s nothing quite like biting into a crispy tortilla that’s been dipped in rich red consommé, stuffed with melt-in-your-mouth shredded beef and melty cheese. They’re messy, they’re addictive, and now you can make them at home with a slow cooker. I know birria sounds intimidating, but this … Read more
Hot cross buns are the quintessential Easter bread, and once you’ve had them homemade, you’ll never go back to the packaged kind. These are soft, pillowy, warmly spiced with cinnamon and nutmeg, and studded with currants and candied orange peel. The dough does need time to rise — about an hour total — but the … Read more
Three ingredients. That’s all that stands between you and a stack of fluffy, naturally sweet pancakes that happen to be completely gluten-free. Ripe bananas, oats, and a couple of whisked mixtures — blended together and cooked in a hot pan. These aren’t those sad, flat, rubbery banana pancakes you’ve seen on health food blogs. The … Read more
If you’ve ever been caught licking the brownie batter bowl, this milkshake is your legal way to eat raw brownie batter without anyone judging you. It’s impossibly rich, deeply chocolatey, and tastes like you blended an entire pan of fudgy brownies into a glass. Except better, because it’s ice cold. What makes this different from … Read more
This is one of the most creative commissary recipes out there — a prison-style pad thai that uses ramen noodles as the base and peanut butter as the sauce. It sounds weird until you think about it: pad thai sauce is basically peanuts, soy, sugar, and acid. Peanut butter, soy sauce, honey, and hot sauce … Read more
These sheet pan shrimp fajitas are the laziest, most delicious dinner hack I know. Toss seasoned shrimp, peppers, and onions on a baking sheet, roast for 15 minutes, and you’ve got sizzling fajitas with caramelized edges and zero stovetop babysitting. One pan, minimal prep, maximum flavor. The high oven heat is the real secret here … Read more
