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How to Make the Best Chicken Stock

My favorite homemade chicken stock recipe will knock the socks off of anything you buy at the store. You can use chicken bones or chicken parts for this easy recipe.

Not only does this chicken stock taste better than the box, but it is also easy to make and lasts in the freezer for up to 3 months. I especially love making chicken stock after making our roasted chicken.

I use this chicken stock to make many of the soup recipes on Inspired Taste, including our highly-rated chicken noodle soup! For a more delicately flavored broth, see my easy chicken broth, or for richer flavor, try our homemade bone broth.

Key Ingredients

Chicken parts: Make this recipe using chicken parts or leftover bones (say from roasted chicken or a rotisserie chicken). My favorite way to make chicken stock is using chicken wings. They are inexpensive and have lots of cartilage and connective tissue, which are rich in collagen. As they simmer in the stock, the collagen breaks down into gelatin, giving our chicken stock a rich flavor and silky texture.
Aromatics: For classic chicken stock, use onion, carrots, celery, and garlic.
Herbs: Using a variety of herbs makes the best stock, tasting better than store-bought. I love bay leaves, thyme, parsley, dill, and peppercorns.
Salt: I season my homemade chicken stock with salt early on, adding more to taste as it simmers.

Find the full recipe with measurements below.

Tips for Making the Best Chicken Stock

Tip 1: Use any part of the chicken. I love chicken wings, but whole chickens, leftover bones, and legs are all excellent options. Add more or less chicken, depending on how rich and flavorful you want the stock. Our recipe calls for 12 cups of water. Use 4 pounds of chicken parts for a light but flavorful chicken stock. For a rich ultra-flavorful broth, use 8 pounds of chicken.

Tip 2: Add plenty of aromatics. Add chopped onion, carrots, celery, garlic, bay leaves, peppercorns, and fresh herbs for the most flavorful stock. Other vegetables like fennel and leek are also excellent.

Chicken Stock ingredients in a stock pot.

Tip 3: Skim the foamy layer. Making chicken stock is super simple! Add everything to a large pot, cover with cold water, and bring to a boil. As it heats up, you’ll notice some foam, sometimes called scum, rise to the surface. I scrape that away and discard it. Removing the foam keeps the chicken stock clear with more of a clean flavor.

Tip 4: Simmer on low. Keep the stock at a gentle simmer. Staying at a low simmer helps keep the stock as clear as possible. Reduce the heat so that the water is gently simmering, and then cook for about 4 hours before straining and storing in the fridge or freezer.

My Favorite Ways to Use Chicken Stock

You can use homemade chicken stock in so many delicious recipes. I love it for creamy chicken noodle soup and my favorite vegetable soup. It’s great for homemade chicken and dumplings, and I also use it as a base for sauces and gravy, like in this gravy recipe.

You can also use it as a cooking liquid for rice and grains. It makes this cilantro lime rice and Mexican rice extra flavorful, and I love it for this mushroom risotto.

How to Make the Best Chicken Stock

PREP
20 mins
COOK
4 hr
TOTAL
4 hr 20 mins

Thanks to the aromatics and fresh herbs, our chicken stock has so much flavor. Add more or less chicken, depending on how rich you want the stock. For a light but flavorful chicken stock, use about 4 pounds of chicken parts. For a rich, ultra-flavorful broth, use about 8 pounds of chicken.

Makes about 10 cups

Watch Us Make the Recipe

You Will Need

4 to 8 pounds chicken parts, such as whole chicken, bones, wings, breast, and legs

1 pound onion, peeled and chopped (2 large)

1/2 pound carrots, chopped (4 to 5 medium)

1/2 pound celery, chopped (3 to 4 celery ribs)

6 medium cloves garlic, crushed with the back of a knife

2 bay leaves

6 sprigs fresh thyme

Small bunch of fresh parsley, dill, or both

2 teaspoons whole peppercorns

2 teaspoons sea salt, or more to taste

12 cups cold water

Directions

1Place the chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns, and salt in a large stockpot.

2Add 12 cups of water and bring to a boil. If the water does not cover the contents of the pot, add a cup or two more water.

3Reduce the heat to low and cook at a gentle simmer, uncovered, for about 4 hours. As it simmers, it is normal for some foam or scum to rise to the top. Use a spoon to remove it.

4After three hours, taste and adjust the broth with more salt.

5To strain the stock, use a slotted spoon to remove the larger pieces of bone and vegetables. Then, pour the stock through a fine-mesh strainer to catch all the smaller bits.

6Transfer to containers and refrigerate for up to five days or freeze for up to 3 months.

7After the stock has chilled, fat will rise to the surface. We usually leave this, but you can remove the fat for a leaner broth.

Adam and Joanne’s Tips

Storing: Homemade chicken stock will last up to 4 days in the refrigerator. Freeze for up to 6 months. When filling your freezer-friendly containers, leave a little headspace for the stock to expand as it freezes.
The nutrition facts provided below are estimates. It was difficult to estimate actual numbers for this recipe, but we have done our best.

Nutrition Per Serving
Serving Size
1 cup
/
Calories
12
/
Protein
1 g
/
Carbohydrate
1 g
/
Dietary Fiber
0 g
/
Total Sugars
0 g
/
Total Fat
0 g
/
Saturated Fat
0 g
/
Cholesterol
0 mg
/
Sodium
343 mg

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 12, 2026

Easy Shrimp Ceviche Recipe

Our favorite shrimp ceviche recipe combines lightly poached shrimp with lime juice, lemon juice, and avocado. It’s fresh, healthy, and delicious.

The moment I learned how to successfully make incredible shrimp ceviche at home, I was hooked. Ceviche is a dish popular throughout the coastal areas of Mexico, Central, and South America. It’s made with raw seafood “cooked” in citrus juices.

This shrimp turns out incredibly fresh and delicious. It’s happy food! We both love it served with homemade tortilla chips or plantain chips. If you love this, don’t miss our pickled shrimp, which takes a similar approach, but calls for more of a tangy, herb, and lemon flavor profile.

Key Ingredients

Shrimp: Fresh-caught shrimp is best, but since it isn’t always accessible, we’ve adapted this recipe to gently poach store-bought or previously frozen shrimp for safety. Your ceviche will still be excellent! (If you do have access to trustworthy fresh-caught or sashimi-grade shrimp, see the tips section below for how to use them raw.)
Citrus: I use a mix of freshly squeezed lime and lemon juice. Bottled juice just doesn’t compare here. Fresh really is best!
Red Onion: You can use any onion, but red onion adds beautiful color. If you are sensitive to raw onion, don’t worry, the citrus juice “pickles” the onion slightly, toning down the sharpness.
Cucumber: This adds a nice fresh crunch. I recommend peeling it and removing any seeds before dicing so your ceviche doesn’t get watered down. Or use a seedless variety, such as Hot House or Persian cucumbers.
Chile Peppers: These add heat. Use as much or as little as you like. In our photos, we used a mix of Jalapeño and Fresno peppers. (Tip: For less heat, remove the seeds and white membrane before mincing.)
Cilantro: This adds color and fresh flavor. If you aren’t a fan, feel free to substitute with fresh parsley or just leave it out.
Avocado: Optional, but delicious! We stir diced avocado in right before serving so it stays creamy and bright green.

Find the full recipe with measurements below.

How to Make Shrimp Ceviche

Tip 1: Poach the shrimp. It may seem odd, but we lightly poach the shrimp before mixing it with the citrus juices. Authentic ceviche often skips this step, but recipes usually assume you are starting with fresh-caught raw shrimp. Since most of us buy shrimp from the store, we include this extra step for safety (poaching eliminates potential bacteria).

To do it, bring salted water to a boil, add your shrimp, remove the pot from the heat immediately, and let the shrimp poach until just cooked (2 to 3 minutes, tops). Then, spread the shrimp into one layer on a plate to cool.

Tip 2: Use a non-reactive bowl. Since there is so much citrus juice in this recipe, use a glass, stainless steel, or ceramic bowl (avoid aluminum or copper).

Whisk the lime juice, lemon juice, and salt together first so the salt dissolves. Then, add the cucumber, onion, chile peppers, cilantro, and poached shrimp. Since the shrimp is already cooked, you only need to marinate them long enough to pick up that fresh, citrusy flavor. We recommend at least 30 minutes, but no more than 4 hours, or the acidic citrus juices will start to toughen the shrimp.

Marinating the shrimp with citrus juices for ceviche

Tip 3: Add avocado right before serving. When you are ready to serve, fold in diced avocado, add some homemade tortilla chips on the side, and dig in!

Adding avocado to the shrimp just before serving.

More Shrimp Recipes

Easy Shrimp Ceviche

PREP
10 mins
COOK
30 mins
TOTAL
40 mins

Our favorite shrimp ceviche combines lightly poached shrimp with lime juice, lemon juice, and avocado. The shrimp are best served the day you make it.

Makes 6 servings as a light appetizer

Watch Us Make the Recipe

You Will Need

1 pound extra-large shrimp, peeled and deveined (450g)

1 cup diced cucumber

¼ medium red onion, finely minced

2 chile peppers, deseeded and minced, like Fresno, serrano, or jalapeño

2 tablespoons chopped fresh cilantro

¾ cup freshly squeezed lime juice, from 6 to 7 limes (177ml)

¼ cup freshly squeezed lemon juice, from 1 to 2 lemons (60ml)

1 medium avocado, diced

Directions

1Poach the shrimp: Fill a pot with 2 quarts of water and add 2 tablespoons of salt. Bring the water to a boil, add the peeled and deveined shrimp, and immediately remove the pot from the heat. Leave the shrimp in the poaching liquid until just cooked through, 2 to 3 minutes. You can tell when the shrimp is cooked when it’s firm and opaque throughout.

2Cool the shrimp: Use a slotted spoon to transfer the shrimp to a large plate or baking sheet to cool. (Spreading them out helps them stop cooking faster). When the shrimp are cool enough to handle, remove the tails (if there are any) and chop the meat into bite-sized pieces.

3Make ceviche: Add the cucumber, onion, minced chile peppers, cilantro, and chopped shrimp to a large, non-reactive bowl (glass, stainless steel, and ceramic bowls are perfect). Pour over the citrus juices and a pinch of salt. Toss well, then press the shrimp down into the liquid as much as possible. Cover and refrigerate for at least 30 minutes and up to 4 hours.

4Serve: Just before serving, stir in the avocado. Taste and season with salt if necessary.

Adam and Joanne’s Tips

Why we poach the shrimp: Since most of us buy shrimp from the grocery store, we incorporate a quick poaching step to eliminate potential bacteria. It’s a simple safety measure that ensures the ceviche is safe to eat without compromising flavor. However, if you have access to very fresh, high-quality shrimp (like fresh-caught or sashimi-grade), feel free to skip the poaching step!
Using raw shrimp: If you have very fresh shrimp, you can skip the poaching step and allow the citrus juices to “cook” the shrimp. Cut the shrimp into small pieces (no larger than ½ inch). Cover the shrimp with the citrus juice. Use enough juice to cover the shrimp and allow them to float freely (this might require a bit more juice than called for in our recipe). If there is not enough juice, the shrimp will cook unevenly. Refrigerate for 30 minutes or until the shrimp is “cooked” through.
Using precooked shrimp: You can use precooked shrimp if you prefer, but our method for poaching the shrimp is quick and ensures perfectly cooked, seasoned shrimp.
Spicy ceviche: You can leave some or all of the chile pepper seeds or add a few dashes of your favorite hot sauce.
Non-reactive bowl: Since we are using citrus juice, use a non-reactive bowl (glass, stainless steel, and ceramic are perfect; avoid aluminum or copper).
The nutritional information provided are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
121
/
Total Fat
4g
/
Saturated Fat
0.6g
/
Cholesterol
121.6mg
/
Sodium
287.8mg
/
Carbohydrate
7.3g
/
Dietary Fiber
2g
/
Total Sugars
1.9g
/
Protein
16.2g

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link

May 12, 2026

Easy Fried Rice Recipe

This is the only fried rice recipe you need. It’s incredibly fast, takes less than 20 minutes to make, and tastes even better than takeout.

When you need a delicious dinner on the table fast, you’ll want this recipe for fried rice in your back pocket. It’s perfect for using up leftovers and cleaning out the fridge, and thanks to my fried rice sauce, it’s really tasty. Plus, you can use the sauce for stir-fries another day. We use it for this shrimp stir fry.

While this recipe is written for a classic egg and vegetable fried rice, it’s easy to swap the veggies or add extra protein to make it your own. Tips for this are below!

Key Ingredients

Rice: For the best fried rice, use leftover cold white rice. Hot or freshly cooked rice will become mushy. I prefer short-grain or medium-grain rice, such as calrose or jasmine rice. That said, you can use brown rice or quinoa in our recipe below.
Aromatics: For restaurant-quality flavor, use fresh garlic, ginger, and green onions. I mince my garlic and use a microplane to grate the ginger.
Vegetables: You have leeway when it comes to the veggies. I love carrots, zucchini, and peas. Mushrooms are also lovely, as are broccoli florets.
Eggs: I love egg fried rice, so I usually add eggs to this. They are optional, though! When cooking them, I add a dab of butter to add a bit of extra richness.
Fried Rice Sauce: When seasoning fried rice, I love using a homemade sauce that combines low-sodium soy sauce with brown sugar and rice vinegar, and toasted sesame oil. It is perfect for this recipe and also great for cooking chicken, shrimp, and tofu.

Find the full recipe with measurements below.

How to Make the Best Fried Rice

Tip 1: Start with cold rice. Your best bet is to use leftover rice that’s been in the fridge. If you are sitting there with a craving for fried rice, but no leftover rice, make rice, but then spread it onto a baking sheet and refrigerate for about 1 hour. This will quickly cool it down, and dry it out a bit so it doesn’t turn mushy when you cook it.

Tip 2: Use a large skillet or wok. A large pan gives you plenty of room to toss ingredients without them falling out. A hot wok is the traditional choice, but your largest skillet will work just as well (a 12-inch skillet is a good bet).

Tip 3: Give heartier veggies a head start. Fried rice cooks quickly, but to make sure that all the vegetables are perfectly tender, start with hearty vegetables like carrots and broccoli first, giving them 1 to 2 minutes of cooking time before following up with the quicker-cooking veggies.

Cooking vegetables for fried rice in pan

Tip 4: Adding the egg. I love the egg in this rice. To add them, push the rice to one side of the pan. Then, scramble your eggs in the empty space. Break them up a bit and stir them into the rice. Easy!

Tip 5: Add your favorite protein. You can easily add your favorite protein, such as sliced beef, pork, chicken, shrimp, or tofu. Just cook it in the skillet first, transfer it to a plate, and then make the fried rice as directed. Stir the cooked protein back into the skillet with the rice, egg, and veggies at the end.

More Asian-Inspired Recipes

Easy Fried Rice

PREP
10 mins
COOK
10 mins
TOTAL
20 mins

Our family loves this homemade fried rice. It’s delicious and filling as written, but feel free to add your favorite protein to this, too. Cook it first until mostly cooked, then transfer it to a plate. Finally, stir it into the rice just before cooking.

The homemade sauce takes this dish to the next level. It’s so much more delicious than just stirring in plain soy sauce. The sauce takes 3 minutes to make, so I highly recommend making a batch! For more ways to use it, see our fried rice sauce recipe.

Makes 6 cups

Watch Us Make the Recipe

You Will Need

For Fried Rice

4 cups cold cooked rice (500g)

3 large eggs

1 tablespoon avocado oil

1 tablespoon toasted sesame oil

6 green onions, thinly sliced, greens and whites separated

3 cloves garlic, minced

1 teaspoon finely grated ginger, optional

2 medium carrots, peeled and diced

1 medium zucchini, diced

1/2 cup frozen peas (70g)

5 to 6 tablespoons fried rice sauce, recipe below

1 tablespoon butter

2 teaspoons toasted sesame seeds, optional

Salt and fresh ground black pepper

For the Sauce (makes 1 cup)

3/4 cup low-sodium soy sauce (190g)

1/4 cup brown sugar (50g)

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 tablespoons mirin, optional

1/4 teaspoon Chinese five spice, optional

1 tablespoon sambal oelek chili paste or gochujang, optional

Directions

1Make sauce: Add soy sauce, brown sugar, rice vinegar, and sesame oil to a small saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves. If you are adding them, stir in the optional ingredients. You will have leftover sauce; see tips for storing instructions.

2Whisk the eggs: In a small bowl, whisk the eggs with a pinch of salt until well blended. Set aside.

3Cook the veggies: Heat avocado oil in a large skillet or wok over medium-high heat. Add the carrots and cook for 2 minutes, tossing occasionally. Next, add the sesame oil, garlic, ginger, green onion whites, zucchini, and peas. Cook for 1 to 2 minutes until fragrant and the zucchini is almost tender.

4Add the rice and sauce: Lightly season the veggies in the pan with salt and pepper, then add the cold rice to the skillet and cook for 2 to 3 minutes, stirring to break it apart and lightly toast it. Add 5 tablespoons of the sauce and toss to coat all of the ingredients.

5Cook the eggs: Push the fried rice to one side of the pan. Add the butter to the empty space and pour in the whisked eggs. Scramble the eggs until just cooked through, then stir to combine with the rice.

6Serve: Taste and season with more sauce, salt, or pepper as needed. Garnish with sesame seeds and the green onion greens before serving.

Adam and Joanne’s Tips

No leftover rice: You can make fresh rice for this recipe. Cook your rice as usual with water, then spread the cooked hot rice into one layer on a large baking sheet. Slide the baking sheet into the fridge for an hour, and you will have firmed up, cold rice that’s perfect for fried rice.
Storing leftovers: Transfer the cooled rice to an airtight container and keep it in the refrigerator for up to 3 days. Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.
Storing the sauce: Keep the sauce in an airtight container like a mason jar in the refrigerator for up to one week. Shake before using. Freeze the sauce in ice cube trays, dividing it between the ice cube holes. When frozen, pop them out and add to a freezer-safe container or zip-top bag. Freeze up to 3 months.
The nutritional information provided are estimates.

Nutrition Per Serving
Serving Size
1 cup
/
Calories
295
/
Total Fat
10g
/
Saturated Fat
2.8g
/
Cholesterol
98.1mg
/
Sodium
335.1mg
/
Carbohydrate
44.7g
/
Dietary Fiber
1.2g
/
Total Sugars
5.6g
/
Protein
7.9g

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link

May 11, 2026

Easy Creamy Cucumber Salad Recipe

I love this creamy cucumber salad made with fresh dill, our simple yogurt dressing, and onions! This tzatziki-inspired summer salad is super simple to make and tastes incredible.

This creamy cucumber salad recipe, inspired by our tzatziki sauce, has been on repeat lately. It’s super simple to make, goes with almost anything, and, thanks to the Greek yogurt, is healthy!

See this easy cucumber salad recipe for a vinegar-based salad, or try our chopped cucumber tomato salad!

Key Ingredients

Cucumber: I prefer thin-skinned cucumbers like Hot House or Persian varieties for this salad. Garden cucumbers are okay, too, but I peel and remove most of their seeds beforehand since they often have thicker skins.
Yogurt: I use full-fat plain Greek yogurt for my homemade cucumber salad dressing. Icelandic-style yogurt is a good substitute as long as it’s a thicker variety. If you’d like, you can use sour cream instead, which will give you a more German-style cucumber salad.
Vinegar and Lemon: I enjoy adding both red wine vinegar and fresh lemon juice to my dressing. They really enhance the overall flavor of the salad.
Garlic: Since fresh garlic is a key ingredient in tzatziki sauce, I add a small clove to this salad for that extra kick.
Dill: Dill is a must-have in my cucumber salad! I prefer fresh dill, but dried dill works just as well (I’ve included substitution tips in the recipe).
Onion: I love the pop of color that red onion adds to this salad, but feel free to use any onion you have on hand.

How to Make Creamy Cucumber Salad

When making cucumber salads, I always salt my cucumbers. Think of it as a quick marinade for the cucumbers. Salting makes cucumbers taste better! We do the same thing with tomatoes (see our bruschetta recipe or this cherry tomato salad).

To do it, toss your cucumber slices with salt in a colander. After 30 minutes, rinse the cucumbers and shake them mostly dry. While you wait for the cucumbers, make the dressing, which also benefits from some extra time.

For the tzatziki yogurt dressing, combine Greek yogurt with garlic, red wine vinegar, lemon juice, dill, and lots of black pepper. Season with a pinch of salt, then set it aside while the cucumbers sit. Since the dressing contains garlic, the extra 30 minutes give the garlic a chance to flavor the dressing.

Tzatziki Yogurt Dressing for Creamy Cucumber Salad

Since we love cucumber and onion salads, we throw in sliced red onion. Like garlic, onion adds flavor, so we add the sliced onions straight to the dressing. This way, while the cucumbers are salting, we take full advantage of the time to infuse as much flavor into the dressing as possible.

When the cucumbers are ready, toss them with the dressing and onions. You can serve the salad immediately or let it sit in the refrigerator for a day. As the salad sits, it becomes more flavorful, but the cucumbers soften. We’re not too worried about that, but it is something to remember.

Creamy Cucumber Salad with Greek Yogurt (Tzatziki cucumber salad)

Easy Creamy Cucumber Salad

PREP
30 mins
TOTAL
30 mins

My creamy cucumber salad recipe features cucumbers tossed in a creamy, tzatziki-inspired yogurt dressing. Salting your cucumbers for 30 minutes before assembling the salad draws out excess moisture, intensifying their flavor. I highly recommend it!

Makes about 6 cups

You Will Need

1 ¼ pounds cucumber, sliced (2 medium)

1/2 teaspoon fine sea salt, plus more as needed

3 tablespoons thick plain Greek yogurt, we use full-fat

1 tablespoon red wine vinegar

Juice from 1 lemon wedge

1 teaspoon finely minced garlic (1 small clove)

1 tablespoon chopped fresh dill or 1 teaspoon dried dill

Fresh ground black pepper

1/2 cup sliced red onion (1 small onion)

Handful fresh dill and or mint leaves, for serving, optional

Directions

1Add the sliced cucumbers to a colander and toss with 1/2 teaspoon salt. Set them aside for 30 minutes in the sink or place them over a bowl to drain.

2Meanwhile, make the cucumber salad dressing. In a large bowl, stir the yogurt, red wine vinegar, lemon juice, garlic, and chopped dill. Season with a pinch of salt and a generous amount of black pepper.

3Stir the onions into the yogurt dressing, then set aside until the cucumbers are ready.

4After 30 minutes of salting the cucumbers, rinse them with cold water. Shake off excess water then add to the dressing.

5Toss the cucumbers until coated in the dressing. Taste, then season with additional salt and pepper, if needed.

6Serve with more fresh herbs scattered on top. Serve or keep refrigerated for up to 2 days.

Adam and Joanne’s Tips

Mint is excellent in this salad. We especially love adding torn or whole mint leaves to the salad before serving.
The combination of red wine vinegar and fresh lemon makes the salad more interesting, but you can use one or the other if that is all you have.
As the salad sits, the cucumbers release some water, which may slightly thin the dressing. This is perfectly fine, as the cucumber water adds another layer of flavor. If the dressing becomes too thin, stir in another spoonful of yogurt before serving.
The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

Nutrition Per Serving
Serving Size
1 cup
/
Calories
28
/
Total Fat
0.6g
/
Saturated Fat
0.3g
/
Cholesterol
1.2mg
/
Sodium
200.1mg
/
Total Carbohydrate
5g
/
Dietary Fiber
0.7g
/
Total Sugars
2.4g
/
Protein
1.6g

AUTHOR:

Adam Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link

May 11, 2026

Easy Roasted Red Pepper Hummus Recipe

My easy roasted red pepper hummus is made with sweet red bell peppers, chickpeas, garlic, and tahini. It’s super simple to make and tastes much better than the hummus you can buy at the store.

After falling in love with how easy it is to make hummus at home, we’ve been playing around with more of our favorite store-bought hummus flavors. I love roasted peppers, and am excited to share this roasted red pepper hummus recipe with you! It’s creamy, smooth, and so delicious.

Roasted bell peppers add a smoky sweetness to the hummus. We roast the peppers at home (it’s easy), but if you are short on time, you can use jarred roasted peppers. Serve with veggies, in sandwiches, with pita bread or flatbread.

Key Ingredients

Red Bell Peppers: I roast red bell peppers for this hummus, blend them in, and use them as a topping. If you don’t want to roast your own, most stores sell jarred roasted bell peppers, which also work.
Chickpeas (or garbanzo beans): These are the base of this red pepper hummus. You can use canned chickpeas or cook them from scratch. I use both, but homemade chickpeas have a slightly better flavor. If you do cook your own chickpeas and have some leftover, I highly recommend this smashed chickpea salad.
Tahini: Use a high-quality, drippy tahini. You can buy it at the store or use my homemade tahini recipe. For more ways to use tahini, try our creamy tahini sauce or this tahini dressing.
Lemon: Fresh lemon juice is key to making great hummus.
Garlic: I use one small clove, but feel free to add more if you prefer a stronger garlic taste.
Ground Cumin and Salt: These two spices enhance the flavor of the hummus, and the cumin adds a bit of extra richness and spice.
Olive oil: Olive oil gives hummus a rich and smooth texture.

Find the full recipe with measurements below.

How to Make Roasted Red Pepper Hummus

You asked for more hummus recipes, so here we go. Adding roasted bell peppers to hummus is one of my favorite ways to spice it up. If you’ve seen our original hummus recipe, you know that making the best hummus at home is easy. This red pepper hummus recipe is simple. We’ve added two roasted red peppers to our original recipe.

I roast the peppers myself (although store-bought roasted peppers will do the trick). To roast peppers for this hummus, I remove the core and cut my peppers into a few flat pieces so they don’t roll around on me. Then I place them, skin-side up, onto a baking sheet, slide them under the broiler, and broil until the pepper skin chars.

It only takes 10 minutes to roast the peppers. Then, I add them to a resealable plastic bag or a bowl covered with plastic wrap and set them aside. They steam a little, which helps the skin pull away from the pepper, making it extra easy to peel. You can see how easily it peels away in the photo below.

When you have roasted red peppers, you can make your hummus. I use a food processor and blend my tahini and lemon juice first, which helps to cream the tahini and lemon juice, guaranteeing the creamiest homemade hummus.

Whipped tahini and lemon juice for hummus

Then, I blend in olive oil, garlic, cumin, salt, and the chickpeas. When all chickpeas have been added, I add my roasted red peppers and blend until smooth. At this point, the hummus is usually a bit thick, so I drizzle in a bit of cold water or aquafaba. Then it’s ready to serve! I love saving some of the roasted pepper for chopping and placing it on top so everyone knows they are about to dig into red pepper hummus.

Ways to Serve Red Pepper Hummus

I love serving this red pepper hummus with a variety of veggies. Sliced carrots, celery, cucumber, radishes, snap peas, cauliflower, and even roasted broccoli are perfect for dipping. It’s also amazing with homemade bread. I especially love this homemade pita bread or this quicker no-yeast flatbread.

We often make hummus bowls and fill a bowl with salad greens, some cooked quinoa (here’s my quinoa recipe), hummus, some homemade labneh or feta cheese, and a drizzle of tahini sauce.

Easy red pepper hummus made with sweet red bell peppers, chickpeas, garlic, and tahini.

Easy Roasted Red Pepper Hummus

PREP
25 mins
COOK
10 mins
TOTAL
35 mins

I love this roasted red pepper hummus so much. When we first figured out how to make hummus, we were shocked at how easy (and fast) it was. In this recipe, we’ll blend in roasted red peppers and serve the hummus with more on top. The recipe includes instructions for roasting the peppers, but you can substitute them with jarred roasted peppers.

Makes 6 Servings or 1 1/2 cups

Watch Us Make the Recipe

You Will Need

2 red bell peppers or substitute 3/4 cup chopped jarred roasted peppers

1 (15-ounce) can chickpeas or 1 ½ cups (250g) cooked chickpeas

1/4 cup (60ml) fresh lemon juice, 1 large lemon

1/4 cup (60ml) tahini, see homemade tahini recipe

1 small garlic clove, minced or finely grated

2 tablespoons extra virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Pinch cayenne pepper, optional

2 to 3 tablespoons (30 to 45ml) water or aquafaba

Salt to taste

Directions

Roast Peppers

1Move an oven rack so that it is about 5 inches from the broiler. Turn the oven broiler on.

2Remove the core of the peppers, then cut them into large, flat pieces.

3Arrange pepper pieces, skin-side up, on a baking sheet. Broil for 5 to 10 minutes until the pepper skin has charred.

4Add peppers to a resealable plastic bag, seal it, and then wait 10 to 15 minutes until cool enough to handle. (Or, add the peppers to a bowl and cover it with plastic wrap.)

5Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish, then roughly chop the rest.

Make Hummus

1In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

2Add the olive oil, minced garlic, cumin, cayenne, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.

3Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.

4Add the roughly chopped roasted peppers, saving 1 to 2 pieces for use as a garnish. Process until smooth.

5The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency. Taste and adjust as needed.

6Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers.

7Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.

Adam and Joanne’s Tips

How to cook dried chickpeas: Use canned or home-cooked chickpeas for this recipe. To see how we cook dried chickpeas, see our simple tutorial here. We have included three methods, including in the slow cooker.
Aquafaba is the starchy liquid in a can of beans (or the bean cooking liquid). You can use this instead of water in the last step of the recipe. Before using, taste it to see how salty it is. If it is salty, hold some of the salt in the ingredient list back, and then season to taste after adding the aquafaba. See our deep dive into aquafaba here.
Blender: A food processor is best for making hummus, but a high-powered blender will work. Be sure to scrape the sides down a few extra times as you make it.
Tahini & lemon juice are not creaming: Depending on your food processor, the blade might not come into contact with the tahini and lemon juice. You need to increase the amount of liquid in the food processor, so add the olive oil. If they still do not cream, add a tablespoon of cold water.
Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

Nutrition Per Serving
Serving Size
1/4 cup
/
Calories
168
/
Total Fat
11.1g
/
Saturated Fat
1.5g
/
Cholesterol
0mg
/
Sodium
279.9mg
/
Carbohydrate
14.2g
/
Dietary Fiber
3.8g
/
Total Sugars
3.5g
/
Protein
4.9g

AUTHOR:

Adam Gallagher

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May 11, 2026

50 Easy Summer Dinner Ideas

If you’re searching for fresh and easy summer dinner ideas, you’re in the right place. When the weather heats up, nobody wants heavy meals or long cooking times—just simple, delicious food that keeps things light and satisfying.

Summer dinners just hit different. Longer days, better produce, and a lot less patience for anything complicated. So I keep things simple, fresh, and full of flavor—without standing over a hot stove.

This roundup is all about easy summer dinners: quick skillet meals, grill-friendly favorites, light but satisfying salads, and a few no-cook options for those really hot nights. Think fresh, vibrant, and actually filling—no sad side dishes here. Whether you’re cooking for family or just trying to get something decent on the table, you’ll find plenty to work with.

Light & Fresh Summer Dinner Recipes

These are the meals I reach for when I want something satisfying but not heavy. Think fresh veggies, bright flavors, and dinners that won’t leave you needing a nap right after.

Italian Chopped Salad

Cooked & Loved recipe: This Italian chopped salad is crisp, colorful, and packed with all those classic flavors that just work together. It’s the kind of salad that actually feels like dinner, not a side.

Mediterranean Pasta Salad

Cooked & Loved recipe: A fresh, herby pasta salad loaded with Mediterranean flavors that hold up well for dinner or leftovers. It’s simple but always hits the spot.

Surf & Turf Salad

Cooked & Loved recipe: A fun mix of steak and seafood that turns a simple salad into something special. Great for when you want something fresh but still a bit indulgent.

Tomatillo Beans

These tomatillo beans sound tangy, cozy, and perfect with rice or tortillas. It’s simple comfort food with a bright twist. Recipe from Justine Snacks.

Easy Weeknight Summer Meals

Quick, low-effort, and realistic. These recipes are perfect for busy evenings when you want a proper meal without spending ages in the kitchen.

Chicken Rice Bowls

Cooked & Loved recipe: These chicken rice bowls are simple, customizable, and perfect for busy nights. I love how you can mix and match toppings depending on what’s in the fridge.

Lemon Zucchini Pasta

Cooked & Loved recipe: Light, zesty, and full of fresh zucchini, this lemon zucchini pasta feels just right for summer dinners. It’s quick but still tastes thoughtfully put together.

Mediterranean Salmon Bowls

Cooked & Loved recipe: These salmon bowls are fresh, colorful, and packed with Mediterranean flavors that are hard to get tired of. Great for a balanced, no-fuss meal.

Big Mac Salad

Cooked & Loved recipe: All the flavors of a classic burger but in a lighter, salad-style version. It’s a fun way to keep things fresh without giving up comfort food vibes.

Ground Beef Taco Bowls

These taco bowls are hearty, customizable, and great for feeding a hungry crew. I like how easy they are to throw together on a weeknight. Recipe from Eat With Clarity.

Bourbon Chicken

Cooked & Loved recipe: Sweet and savory bourbon chicken that’s perfect over rice for an easy dinner. It’s one of those meals that feels like takeout but made at home.

Grilled & BBQ Dinner Ideas

If the grill is already out, we might as well use it. These recipes are all about bold flavors, simple prep, and that slightly smoky goodness that just screams summer.

Grilled Fish Tacos

Cooked & Loved recipe: These grilled fish tacos are light, fresh, and made for warm evenings when you want something easy but still full of flavor. They’re simple, satisfying, and always a crowd-pleaser.

Steak Rice Bowls

Cooked & Loved recipe: These steak rice bowls are hearty, simple, and easy to pull together for a satisfying dinner. Perfect when you want something filling without overthinking it.

Pork Kabobs

Cooked & Loved recipe: These pork kabobs are great for grilling nights when you want something easy to prep and cook. They’re simple, flavorful, and perfect for sharing.

Lamb Kabobs (Souvlaki)

Cooked & Loved recipe: These lamb kabobs have that classic souvlaki feel—simple, herby, and perfect off the grill. Great with a side salad or tucked into wraps.

Grilled Salmon Salad

This grilled salmon salad feels fresh, balanced, and perfect for a lighter BBQ dinner. It’s the kind of meal that leaves you full but not weighed down. Recipe from Feasting at Home.

Guacamole Steak Salad

Steak and guacamole together make this salad feel extra satisfying while still keeping things fresh. It’s a fun, hearty twist on a classic summer salad. Recipe from What’s Gaby Cooking.

No-Cook & Cold Summer Dishes

For those days when it’s just too hot to deal with cooking. These meals are fresh, cooling, and surprisingly filling—no oven required.

Tuna Pasta Salad

Cooked & Loved recipe: This tuna pasta salad is creamy, filling, and perfect for those nights when you don’t want to turn on the stove. It’s simple but always reliable.

Grinder Salad

Cooked & Loved recipe: This grinder salad has all the bold flavors of a deli sandwich in a lighter, salad-style version. It’s fun, hearty, and super satisfying.

Sesame Noodles

These sesame noodles are creamy, nutty, and perfect served cold on a hot day. It’s the kind of dish that tastes even better after sitting a bit. Recipe from The Food Charlatan.

One-Pan & Minimal Cleanup Meals

Because fewer dishes = happier evenings. These recipes keep things simple with easy prep and quick cleanup—perfect for laid-back summer nights.

Garlic Butter Shrimp Boil

This shrimp boil is buttery, garlicky, and made for sharing. It’s a fun, casual dinner that feels a little special without much effort. Recipe from Pinch of Yum.

Coconut Cod

This coconut cod sounds light, flavorful, and perfect when you want something a little different but still easy. It’s fresh with a hint of richness. Recipe from Feasting at Home.

Tomato Basil Risotto

This tomato basil risotto is simple, cozy, and full of classic flavors. It’s a nice way to slow things down a bit while still keeping ingredients minimal. Recipe from Justine Snacks.

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May 10, 2026

Pasta Primavera Recipe

This incredible pasta primavera recipe is light, fresh, and made with lots of seasonal vegetables tossed in a light, lemon cream sauce.

Pasta primavera is right up my alley. If you love pasta and vegetables, this one is for you, too! There’s a generous amount of fresh veggies, it has a lovely light and lemony cream sauce, and it comes together in under 25 minutes.

I love veggie-heavy pastas, and really cannot wait for you to make this one. For more, see our veggie pasta made with a red sauce.

Key Ingredients

All the Veggies: Pasta primavera is traditionally made with seasonal veggies, usually from spring, but often you’ll see some summer veggies tossed in, too. Think peas, broccoli, zucchini, green beans, onion, bell pepper, asparagus, and cherry tomatoes.
Pasta: You can use any pasta shape, but I love short pasta shapes like penne or fusilli as they are a similar size to the veggies in this dish, so picking up a bite with your fork is easy.
Garlic and Lemon: To capture that fresh, bright flavor, use both lemon zest and fresh lemon juice in the light cream sauce. We also use 4 cloves of garlic to get a light garlic flavor throughout the dish.
Cream: Classic pasta primavera (originating at Le Cirque restaurant in New York City in the 1970s) brings together vegetables and pasta with a butter cream sauce. We don’t use too much cream, but it really brings everything together in this recipe.
Broth: Use a light broth for the sauce, like vegetable broth or chicken broth.
Cheese: I love Parmigiano-Reggiano or Pecorino Romano for this, but they aren’t always vegetarian. To guarantee this is a vegetarian pasta, use cheese that is noted as vegetarian on the package.
Fresh Herbs: This pasta dish is so much better when you add lots of fresh green herbs on top right before serving. Fresh basil leaves, mint, and parsley are my go-tos.

Find the full recipe with measurements below.

How to Make Pasta Primavera

Tip 1: Cook your pasta in seasoned water. This tip is true for most pasta recipes, but is especially important for this recipe. The sauce is light and fresh, so it’s easy to under season. Starting with well-seasoned pasta is key. For 6 quarts of water, use 1 tablespoon of salt.

Tip 2: Cook heartier veggies first. You’ll make this all in one skillet (so use a big one!). While your pasta is cooking, you can start to saute the heartier vegetables like onion or broccoli. If you are using less hearty veggies (like spinach or cherry tomatoes), add them after a few minutes so they don’t get too mushy. Then, once they begin to turn tender, remove them from the pan and make the lemon cream sauce.

Tip 3: Toss the pasta with the sauce in the skillet. So that your sauce clings to the pasta and vegetables, toss them together in a warm skillet. If it seems dry, add a splash of pasta cooking water, which has some starch. That starch helps the sauce thicken and start to cling to the noodles.

Tossing vegetables and pasta with the pasta primavera sauce

More Vegetable Pasta Recipes

Pasta Primavera

PREP
10 mins
COOK
15 mins
TOTAL
25 mins

This pasta primavera recipe is a light, veggie-packed pasta dish. Use seasonal spring or summer vegetables to make it, and give the hearty veggies (like broccoli and onion) a few minutes head start before tossing in the remaining veggies.

6 Servings

You Will Need

1 pound penne pasta or other short pasta (450g)

4 tablespoons olive oil

2 cups bite-sized broccoli florets or broccolini

1 zucchini, sliced into half moons

1 yellow squash, sliced into half moons

3 shallots, thinly sliced

1 cup frozen peas

1 tablespoon unsalted butter

4 garlic cloves, thinly sliced

⅛ teaspoon gochugaru pepper flakes or red pepper flakes

1 cup vegetable broth (236ml)

⅔ cup heavy cream (157ml)

1 tablespoon lemon zest

3 tablespoons lemon juice

1 ounce Parmigiano-Reggiano cheese, finely grated, heaped ½ cup, plus more for serving (28g)

Chopped fresh herbs, like basil, mint, or parsley, for serving

Salt and fresh ground black pepper, as needed

Directions

1Cook pasta: Bring a large pot of water to a boil with 1 tablespoon of salt. Add the pasta and cook until al dente (tender, with a nice chew). Reserve 1 cup of pasta water before draining.

2Cook hearty veggies: While the pasta cooks, heat the olive oil in a large skillet (or use a Dutch oven) over medium heat. Add the broccoli and cook, stirring occasionally, until it’s bright green and ever-so-slightly tender.

3Add less hearty veggies: Add the zucchini, yellow squash, shallots, and peas, and continue to cook for 4 to 5 minutes, or until all the veggies are tender. Season with salt and pepper, then transfer to a plate and set aside.

4Make the sauce: To the same skillet, add the butter, sliced garlic, and gochugaru pepper flakes, then cook for a minute, stirring the garlic around the pan. Pour in the vegetable broth and bring to a simmer. Add the cream, lemon zest, and lemon juice, then continue to cook until the sauce thickens a bit, 3 to 4 minutes. Stir in the parmesan cheese. Taste, and then season with salt.

5To finish: Add the cooked pasta and vegetables to the skillet, tossing to combine. If it seems dry, add a few tablespoons of the reserved pasta water. Continue to toss until the sauce coats the vegetables and pasta. Serve with fresh herbs and more cheese scattered on top.

Adam and Joanne’s Tips

Storing: Leftover pasta will keep in an airtight container in the fridge for up to 4 days. Reheat slowly over low heat with an extra splash of broth or water.
More veggies to consider: For hearty vegetables, consider green beans, asparagus, red onion, sweet onion, and bell peppers. For less hearty veggies, we love frozen edamame, snow peas, spinach or kale, and cherry tomatoes.
The nutritional information provided is an estimate.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
485
/
Total Fat
18.8g
/
Saturated Fat
6.6g
/
Cholesterol
24.2mg
/
Sodium
221.2mg
/
Carbohydrate
66.2g
/
Dietary Fiber
4.8g
/
Total Sugars
5.4g
/
Protein
14.1g

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 10, 2026

Easy Cacio e Pepe Recipe

This is our absolute favorite cacio e pepe recipe. Make this restaurant-worthy pasta with a silky cheese and black pepper sauce in 15 minutes!

Cacio e pepe, which translates to “cheese and pepper,” is the perfect dish for a cozy night in, and I promise you’ll be amazed by how something so simple can taste so unbelievably delicious. When visiting Rome, Italy, this was Adam’s favorite dish to order. It’s simple, but so good with a velvety, rich sauce that isn’t at all heavy.

This classic Roman pasta is the perfect weeknight meal! For another classic pasta, we also love this recipe for pasta carbonara made with egg yolks.

Key Ingredients

Pasta: For a traditional cacio e pepe, you’ll want a hearty, long pasta. Tonnarelli, spaghetti, and bucatini are all great choices. (We used bucatini for the photos in this post.) Tonnarelli is similar to spaghetti but has a square shape instead of a round one. Bucatini is similar, too, but it has a cylindrical shape with a hole down the middle, making it perfect for holding onto the sauce. Short pasta shapes work, but choose something that holds onto sauce easily, like rigatoni. For homemade, see our fresh pasta recipe.
Pecorino Romano Cheese: This classic, Italian aged sheep’s milk cheese is a must-have for an authentic cacio e pepe. It’s similar to Parmigiano-Reggiano but has a sharper, saltier, and more grassy flavor. You can typically find it right next to the parmesan in the cheese section. While you can use Parmigiano-Reggiano as a substitute, your sauce won’t have the same classic, bold flavor. Skip pre-grated cheese for this recipe (it won’t melt as well).
Black Pepper: The name of the dish literally means “cheese and pepper,” so a generous amount of black pepper is essential. For the best flavor, use freshly ground pepper. A coarser grind works really well, adding a bit of texture and a spicy kick. You can also use a mortar and pestle to crack whole peppercorns.
Olive Oil and Butter: A small amount of olive oil and cold, unsalted butter is the secret to a perfectly emulsified sauce made at home. They help the cheese and pasta water come together into a silky, glossy sauce and prevent it from clumping.

Find the full recipe with measurements below.

How to Make Homemade Cacio e Pepe

Tip 1: Prep is everything. Since this recipe goes quickly, you want to have everything ready before you start. Finely grate your Pecorino Romano, grind your black pepper, and have your cold butter measured out. Once the pasta is cooked, there’s no time for any of these things.

Tip 2: Use a wide skillet for tossing. While some recipes suggest using a bowl, we’ve found that a warm, wide skillet is the best tool for the job. It gives you plenty of room to toss the pasta and sauce ingredients, just like we do when we make carbonara.

Tip 3: Build a base with olive oil, butter, and pasta water. As your pasta cooks, heat olive oil with ground black pepper until it’s fragrant and sizzling. Then turn off the heat and wait until the pasta is ready. This step serves two purposes: it toasts the black pepper, bringing out more flavor, and it warms the skillet, making it ready for tossing the pasta and sauce. When the pasta is ready, add a bit of the hot, starchy pasta water and the cold butter to the skillet before tossing in the pasta to create the perfect base for your sauce.

Tip 4: Finely grate your cheese. This is the most important tip! After adding your pasta to the skillet, top it with a generous amount of finely grated Pecorino Romano. The fine grating is essential because it allows the cheese to melt quickly into a creamy, emulsified sauce. If the cheese is too coarse, it will clump and turn into a sticky mess. A microplane is ideal for this, but the smallest holes on a box grater will also work.

Showing how finely you need to grate pecorino cheese for cacio e pepe

Tip 5: Don’t be afraid to add more water. The starchy hot pasta water is what makes cacio e pepe sauce so magical. As you toss the pasta with the cheese, if you see it clumping or looking too thick (like the photo below), add another tablespoon or two of hot pasta water. Continue tossing, and you’ll see the sauce transform, thickening as it perfectly coats every strand of pasta.

Tossing bucatini in a skillet with pecorino cheese, black pepper, and pasta water

More Easy Pasta Dishes

Easy Cacio e Pepe

PREP
5 mins
COOK
10 mins
TOTAL
15 mins

How to make restaurant-worthy cacio e pepe at home! A bit of butter adds a little fail-safe for emulsifying the sauce (it’s also really tasty). Make sure you have your tongs ready, as continuously tossing the pasta and sauce ingredients is what gets that peppery sauce super creamy and clinging to the noodles.

Serve 2 to 3

You Will Need

3 tablespoons extra-virgin olive oil

¾ teaspoon coarsely ground black pepper, plus more for serving

8 ounces dried spaghetti or bucatini (226g)

2 tablespoons unsalted butter, cut into cubes (28g)

2 ounces Pecorino Romano cheese, finely grated on a microplane, 1 heaping packed cup (55g), plus more for serving

Directions

1Cook pasta: Bring a pot of salted water to a boil. Add the pasta, and cook to al dente, according to the package instructions, 7 to 10 minutes. I do not drain my pasta, but if you do, reserve 1 cup of it before draining.

2Toast black pepper: Heat the olive oil and black pepper in a wide skillet over medium-low heat. Once the pepper starts to sizzle, turn off the heat and set the pan aside.

3Start sauce: When the pasta is done, add ¼ cup of the hot pasta cooking water to the skillet with the olive oil and pepper. Add the butter cubes. Then use tongs to transfer the pasta to the skillet.

4Toss the pasta: Add the finely grated pecorino cheese, then use tongs to vigorously toss the pasta in the skillet until a creamy, emulsified sauce forms and starts sticking to the noodles. It will look lumpy at first, but keep tossing, adding a little more hot pasta water, a tablespoon at a time, as needed, and it will eventually turn into a thickened, emulsified sauce that coats the noodles.

5To finish: Serve with more Pecorino Romano cheese and fresh ground black pepper on top. A pinch of flaky sea salt and a drizzle of olive oil is lovely, too.

Adam and Joanne’s Tips

Storing: Keep in an airtight container in the fridge for up to 4 days.
Reheating: Use a wide skillet over low heat with a splash of warm water. Toss continuously until warmed through. A tiny bit of butter in the pan can help prevent the sauce from breaking. Please note that there is a good chance your silky sauce will still break when reheating this pasta. It still tastes good, but it will be more oily.
Cooking pasta to al dente: This means, when taking a bite, you want the pasta to be firm with a slight resistance, rather than being soft and mushy. The pasta continues to cook while being tossed in the sauce. So pulling it out at al dente means you won’t have overcooked mushy noodles.
Cheese substitute: You can use Parmigiano-Reggiano as a substitute, however, your sauce won’t have the same classic, bold flavor.
Our method is inspired by our time in Rome, where we ate a lot of pasta, as well as Serious Eats and the NYT.
The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
1/3 of the recipe (small portion)
/
Calories
543
/
Total Fat
27.9g
/
Saturated Fat
10.2g
/
Cholesterol
40mg
/
Sodium
277mg
/
Carbohydrate
57.5g
/
Dietary Fiber
2.6g
/
Total Sugars
2.2g
/
Protein
16g

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 9, 2026

Flavorful Beef Stock Recipe

This flavorful homemade beef stock recipe guarantees rich, beefy broth in just over 4 hours and is way better than store-bought.

Store-bought beef stock often disappoints us. It lacks flavor and is usually too salty. That’s why I love making my own in the Instant Pot! Traditional stovetop stock takes at least 6 hours, and for a rich beef broth, you’re looking at 8+ hours.

A pressure cooker dramatically speeds things up, and you get a delicious beef bone broth packed with collagen and minerals. If you’re short on time, try our stovetop chicken stock or this quick 1-hour chicken broth. Or, if you prefer the pressure cooker, check out our bone broth recipe made with chicken bones.

Key Ingredients

Beef Bones: You need good-quality, meaty beef bones for the best homemade stock. I go to my local butcher shop and use whatever they have that day. Beef knuckles, oxtail, neck bones, shanks, and ribs are all great options, especially if they have a bit of meat left on them. Bones with bits of connective tissue help with gelatin production (or the texture of the broth), and bones with meat help with flavor.
Tomato Paste: We are all about that rich, beefy flavor. Thanks to the umami in tomatoes, tomato paste helps us achieve it. We roast our beef bones, rubbed in tomato paste, for 30 minutes before making the stock.
Onion, Garlic, and Olive Oil: Since we want our broth rich and beefy, we don’t use carrots or celery in this recipe. This keeps our ingredient list down. The olive oil roasts the onions and garlic, sweetening them before making our stock.
Thyme, Bay Leaves, Peppercorns, and Salt: We keep our seasonings classic for this homemade stock.
Pickapepper or Worcestershire sauce: We use Pickapepper in our homemade BBQ sauce and love it. The two sauces bump up the umami-rich flavor of our stock, so use what you have. Pickapepper is a little thinner and a bit sweeter than the more savory Worcestershire, but in this recipe, they are interchangeable.
Water: Since we use a pressure cooker, you do not want to fill past the “Fill Line.” For a 6-quart pressure cooker, you need about 8 cups of water. Since there is less evaporation in a pressure cooker than when simmering on the stove, you will have about 8 cups of stock when it’s done.

Find the full recipe with measurements below.

How to Make the Best Beef Stock

Tip 1: Roast your bones. Roasting makes our bone broth richer and more flavorful. Tumble the bones into a baking dish, then roast for 10 minutes. Remove the bones from the oven, and when they are cool enough to handle, rub them down with tomato paste, adding even more of a rich flavor. Toss in onions and garlic, and drizzle with olive oil. Roast everything for another 30 minutes.

Tip 2: Build flavors in pressure cooker. Now transfer everything from the roasting pan to your pressure cooker (ours is an Instant Pot). Pour a little of your measured water into the roasting pan and deglaze it by scraping all the stuck bits from the bottom and sides. Pour this liquid into the pressure cooker along with the remaining measured water. Finally, add thyme, peppercorns, bay leaves, salt, and Pickapepper sauce (or use Worcestershire).

Tip 3: Cook on high. Seal the lid and cook on high pressure (or the stock setting) for 4 hours. Allow the pressure cooker to naturally release the pressure, and then strain.

Ways to Use Your Beef Stock

Once you have homemade stock, you can use it or save it for another day (storing tips are in the recipe below). It’s delicious enough to sip on, or you can use it in your favorite recipes. Here are some of my favorite recipes:

Flavorful Beef Stock

PREP
15 mins
COOK
4 hr 40 mins
TOTAL
4 hr 55 mins

Since we use a pressure cooker for this beef stock, the method is straightforward and requires much less time than stock made on the stove. When shopping for beef bones, look for good-quality, meaty beef bones. Beef knuckles, oxtail, neck bones, shanks, and ribs are all great options, especially if they have a bit of meat left on them. Since this broth cooks at high pressure for 4 hours, it is also considered a beef bone broth.

Equipment: We use a 6-quart Instant Pot for this recipe

Makes 8 cups

You Will Need

1 ¾ to 2 pounds meaty beef bones

2 ½ tablespoons tomato paste

1 tablespoon olive oil

1 onion, sliced into 8 wedges

5 cloves garlic, smashed

5 sprigs fresh thyme

2 bay leaves

5 whole peppercorns

1 teaspoon fine sea salt

2 quarts (1893 ml or 8 cups) water

1/2 teaspoon Pickapepper sauce or Worcestershire sauce

Directions

1Heat the oven to 375°F (190°C). Place beef bones into a large baking dish or pan.

2Roast the bones for 10 minutes. Remove them from the oven, cool for a few minutes, and then rub them all over with the tomato paste.

3Scatter the onion wedges and smashed garlic around the bones and drizzle them with olive oil. Roast the bones, onion, and garlic for 30 minutes.

4Transfer the roasted bones, onion, and garlic to a 6-quart pressure cooker (we use an Instant Pot).

5Pour a little of the measured water into the baking dish to deglaze. Use a wooden spoon to scrape anything stuck to the bottom and sides of the pan, and then pour it into the pressure cooker.

6Pour in the remaining water (8 cups total), and then add the thyme, bay leaves, peppercorns, salt, and Pickapepper (or Worcestershire sauce).

7Cook on high pressure (or use the soup/stock setting) for 4 hours. Allow the cooker to naturally depressurize, which will take around 30 minutes.

8Use a fine mesh strainer and strain the stock. Allow to cool and refrigerate for up to five days or freeze for up to three months.

Adam and Joanne’s Tips

Storing: After making the stock, let it cool and refrigerate for up to five days or freeze for up to three months. When refrigerating the stock, leave the layer of fat that rises to the top as it cools. This layer of fat helps to keep the stock fresh. When you reheat, keep as much of this fat as you like. You can also cook with it.
Freezing stock: To freeze the stock, store it in freezer-safe bags or freezer-safe canning jars. If you use jars, leave space (at least 1 inch) at the top to allow for expansion when the liquid freezes. You can also freeze stock in large ice cube trays. When they are frozen, transfer the stock cubes to a freezer-safe bag.
Why do you roast the bones before adding the tomato paste? Roasting the bones for 10 minutes before adding the tomato paste gives the bones a longer roasting time while reducing the roasting time for tomato paste. With all the sugar in the tomato paste, it can burn.
Pickapepper and Worcestershire sauce are umami-rich. Pickapepper is a little thinner and a bit sweeter than the more savory Worcestershire, but in this recipe, they are interchangeable.
Stovetop stock: You can still make delicious stock on the stovetop. Roast the bones as directed, then simmer them gently with the other ingredients for 6-8 hours or longer if you have the time. Keep the simmer low and slow to prevent too much evaporation. The stovetop method may yield less stock than a pressure cooker, but the flavor will be just as fantastic. For an extra-rich broth, consider increasing the amount of beef bones and water (4-5 pounds bones, 10-12 cups water). No matter how you make it, homemade is always better to store-bought!
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 cup
/
Calories
46
/
Total Fat
2g
/
Saturated Fat
0.3g
/
Cholesterol
0mg
/
Sodium
475.2mg
/
Carbohydrate
2.9g
/
Dietary Fiber
0g
/
Total Sugars
1.3g
/
Protein
4.7g

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 8, 2026

The Best Crab Rangoon Recipe

We love this Crab Rangoon recipe! These crunchy fried wontons have a perfectly creamy filling and taste incredible dipped in the insanely good sweet and sour sauce.

Homemade Crab Rangoon (cream cheese wontons)

I’m going out on a limb and saying this easy Crab Rangoon recipe boasts a better filling than what you’ll find at most takeout spots, because if I’m making crab wontons, I want to taste the crab, so we’re extra generous with it! Oh, and that sweet and sour sauce? It’s outrageously good!

We developed this recipe with the help of Chef Richard Hattaway, and every time we’ve tested it, the wontons disappeared in minutes! For more of our favorite takeout-inspired dishes, check out our crispy chicken spring rolls or our easy fried rice!

Key Ingredients

Wonton wrappers: I use thin square wonton wrappers for crab rangoon. My grocery store sells them in the refrigerated section near tofu, but you’ll find an even better selection at International grocery stores. Consider using leftover wonton wrappers to make these baked wonton cups.
Crab: I love using real crab for these. We used Dungeness crab in the photos and video, but blue crabmeat is also excellent. Imitation crab works, too (surimi), but it tastes milder and sweeter than real crab.
Cream cheese: This makes our crab rangoon (also known as crab and cream cheese wontons) filling creamy and rich while helping to bind everything together. You might notice that our recipe calls for less cream cheese than other recipes, making these wontons more crab-forward and less heavy.
Veggies: For flavor, we stir in sliced green onion, chopped red bell pepper, and a bit of garlic. I highly recommend using all three.
Soy sauce: Crabmeat is naturally salty, so you don’t need much seasoning in the filling. I add a teaspoon of soy sauce or tamari to the mix.

Find the full recipe with measurements below.

How to Make the Best Homemade Crab Rangoon

Tip 1: Make little envelopes. There are a few ways to fold your wontons, but making little envelopes is the easiest. You can see me do this in our video (which I highly recommend watching before making this recipe).

Tip 2: For the best results, fry them! I’m not someone who fries a lot of food at home, but it’s worth it for these crunchy wontons. I’ve tried them in an air fryer and the oven, and while they absolutely work, the wontons don’t get nearly as crispy (because the filling is so wet from the cream cheese).

Tip 3: Use our sweet and sour sauce. Don’t miss our homemade sweet and sour sauce (it’s so good!). It takes less than 5 minutes to make. Once you try it, you’ll understand why I’m pushing you so hard to make it!

The Best Crab Rangoon

PREP
30 mins
COOK
15 mins
TOTAL
45 mins

Our family absolutely loves these homemade Crab Rangoon. Watch our recipe video to see me folding them. For best results, fry them using a deep saucepan or a Fry Daddy (inexpensive and handy for frying at home). Baking and air fryer tips are below, but since the filling is wet from the cream cheese, the wontons do not get as crisp or golden brown.

Makes 24 wontons

Watch Us Make the Recipe

You Will Need

Crab Rangoon

8 ounces (226g) fresh or pasteurized crabmeat, like blue crab or Dungeness crab

4 ounces (113g) cream cheese, softened

1 green onion, thinly sliced

2 tablespoons finely diced red bell pepper

1 small clove garlic, grated on a microplane or finely minced

1 teaspoon light soy sauce or tamari

26 wonton wrappers

Peanut oil or vegetable oil for frying

Sweet and Sour Dipping Sauce

2 tablespoons Sambal Oelek chili paste (we use Huy Fong)

6 tablespoons (75g) granulated sugar

2 tablespoons unseasoned rice wine vinegar

Directions

1Prepare the crab: Place the crabmeat in a colander and let it drain for at least 5 minutes. Then, pick through the crabmeat for any bits of shell and remove them.

2Make the dipping sauce: Combine the chili paste, sugar, and rice wine vinegar in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves, about 30 seconds. Remove the pan from the heat, cover, and set aside for serving. If needed, warm the sauce after frying the wontons.

3Make the filling: In a medium bowl, stir the cream cheese, green onion, bell pepper, garlic, and soy sauce. Fold in the crabmeat.

4Make an egg wash: Whisk an egg with a tablespoon of water in a small bowl.

5Fill wontons: Line a large baking sheet with parchment paper and dust with flour. Lay a few wontons out on a lightly floured work surface. Keep the rest under a damp towel or plastic wrap to prevent them from drying out.

6Place one teaspoon of the cream cheese and crab filling in the middle of each wonton. Moisten the edges with the egg wash, then fold into a triangle, pushing as much air out of the middle as possible. Moisten one of the corners of the triangle, and then bring the two corners together, overlapping the moistened corner on top of the other corner and pressing to seal to make a little envelope. Watch us do this in our video. It is important the edges are sealed, otherwise they will not hold together in the oil.

7Place filled and folded wontons onto the prepared baking sheet and cover with a clean dishcloth. Repeat with remaining wontons (this recipe makes about 24).

8Prepare the oil: To avoid using a large amount of oil, use a small, deep saucepan (like in our video). Fill it with 2 to 3 inches of oil, ensuring ample space to fry the crab Rangoons without the oil rising too close to the top. Heat the oil to 350°F (175°C) as registered on an instant-read thermometer.

9Fry the wontons: Carefully drop 5 to 6 wontons into the oil. Cook, adjusting the heat to maintain close to 350°F (175°C). Use a wire mesh spider to flip them in the oil.

10When the wontons look crisp and golden brown, carefully transfer them to a paper towel-lined baking sheet to drain. Repeat with the remaining wontons. Occasionally, a wonton will split and cause the oil to spit around it. If you’ve left enough room in your pot, this should not be a problem. If you are worried, place a splatter screen over the pot.

Adam and Joanne’s Tips

Crab substitute: You can use 8 ounces of imitation crab (surimi) cut into 1/2-inch pieces. You can also try cooked and finely chopped shrimp.
Baked crab rangoon: These are not as golden brown and crispy. The edges become crisp, but since the filling is so wet, the areas touching the filling stay soft. Lightly brush with cooking oil and bake in a 375°F (190°C) oven until crisp. Check them at 5 minutes, and continue to bake until crisp (5 to 10 minutes more).
Air fryer crab rangoon: Crispier than baked, but still not as good as fried. Lightly brush with cooking oil and air fry at 375°F (190°C). Check them at 5 minutes, and continue to air fry until crisp, 5 to 10 minutes more.
Save and reuse the oil: After frying the wontons, allow the oil to cool completely (this takes a while), and then save it for another day. I use a fine mesh strainer to remove any bits and pour the oil back into the bottle using a funnel.
Keeping fried wontons warm: Preheat the oven to 200°F (93°C). Transfer the fried and drained wontons to a baking sheet in the warm oven and hold until ready to serve.
Make-ahead filling: Store the filling in an airtight container in the refrigerator for up to 3 days.
Freezing uncooked wontons: Freeze them in a single layer on a parchment paper-lined baking sheet until hard. Once frozen, transfer them to a freezer-safe container or bag and store them for up to 3 months. When ready to enjoy, you can fry them directly from frozen.
Freezing cooked wontons: Freeze cooked crab rangoon in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag and store them for up to 3 months. To reheat, bake in a 300°F (150°C) oven until crisp, 8 to 10 minutes.
The nutrition facts provided below are estimates. Nutrition is difficult with fried foods because we cannot determine how much oil is absorbed. So we have provided nutrition for everything but the oil. We realize this isn’t the most helpful, but it is the best we can do without a laboratory.

Nutrition Per Serving
Serving Size
4 wontons
/
Calories
250
/
Total Fat
7.3g
/
Saturated Fat
4g
/
Cholesterol
58.9mg
/
Sodium
541.5mg
/
Carbohydrate
34.2g
/
Dietary Fiber
0.7g
/
Total Sugars
14.5g
/
Protein
11.5g

AUTHOR:

Joanne Gallagher

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May 8, 2026

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