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What To Cook In June In USA
Discover what to cook in June in the USA, Canada, UK, and Europe with seasonal foods, easy summer recipes, and fresh meal ideas for what’s at its peak right now.

If you’re in the Northern Hemisphere and wondering what to cook in June, this is when things really start to open up in the kitchen.

It’s the beginning of summer — and with it comes that first flush of produce that actually tastes like something. Strawberries that are genuinely sweet, zucchini that appears practically overnight, cherries that don’t need anything done to them at all.

For me, June cooking is about keeping it fresh and simple. Lighter meals, faster cooking, more salads and grilled things, and dishes that don’t require hovering over a hot stove. The grill becomes your best friend. One-pan dinners that come together in 20 minutes are suddenly everywhere. My Ninja Creami is back on the countertop.

If the heavier winter months felt like a bit of a cooking rut, this is a really good reset.

🛒 What’s In Season In June (USA, Canada, UK & Europe)

Here’s what to look for at the shops and farmers’ markets right now:

Vegetables
- Zucchini (courgette) – starting to come in strong and only getting more abundant
- Asparagus – still going in early June before it fades; make the most of it
- Peas & sugar snap peas – sweet, fresh, quick to cook
- Broad beans (fava beans) – a real treat if you can find them
- Spinach – fresh and leafy; use it raw in salads or wilt into everything
- Lettuce & salad greens – at their crispest and most abundant
- Radishes – crisp and peppery; great in salads and slaws
- Spring onions (scallions) – mild, versatile, good in pretty much anything
- Fennel – great raw in salads or slow-braised
- New potatoes – tender and sweet, best simply boiled or roasted
- Zucchini flowers – if you’re near a good market, snap these up
- Cucumbers – starting to appear toward the end of June
- Carrots – reliable year-round but sweet and fresh right now
Fruit
- Strawberries – peak strawberry season; keep it simple
- Cherries – they have a short window; eat them as fast as you can
- Blueberries – coming in toward the end of June
- Raspberries – just starting to appear
- Apricots – beginning of stone fruit season
👉 June produce is all about freshness, sweetness, and speed. Most of it needs very little done to it.

🍳 How To Cook In June (The Summer Approach)

In June, I naturally shift toward:
- Grilling and charring — quick, adds flavor, and keeps the kitchen cool
- Quick sautéing and pan-frying — fast meals that don’t require much fuss
- Big salads that work as a main meal — especially with protein added
- Minimal cooking, maximum flavor — good olive oil, fresh herbs, acid
- Throw-together bowls – chicken bowls, tofu bowls, steak bowls with seasonal toppings and a bright sauce
- Smoothies, ice cream, and popsicles – blend fruit and berries into something cold and delicious
I use the oven far less and the outdoor grill or stovetop far more. I’m also making more use of dressings, herb sauces, and fresh finishes — a good pesto, a quick tahini, a lemon-herb vinaigrette. The goal is meals that feel light and satisfying at the same time.

🫛 What To Cook With Zucchini in June

Zucchini is the vegetable of June. It starts appearing in earnest this month and will only get more prolific — so now is a good time to get comfortable cooking with it.

Quick ways I use zucchini:
- Sautéed with garlic and lemon as a fast side
- Sliced into ribbons for a raw zucchini salad
- Turned into noodles (zoodles) with pesto or marinara
- Tossed into pasta or grain bowls
- Baked in a slice or frittata
🍓 What To Cook With Strawberries in June

Strawberries in June are genuinely sweet — a different thing entirely from the ones you get off-season. They’re at their absolute peak and don’t need much.

Simple ideas:
- A big bowl of fresh strawberries with good yogurt and a drizzle of honey
- Sliced over oats or overnight oats
- Into a summer salad with arugula, goat cheese, and balsamic
- Roughly mashed and stirred into whipped cream for an easy dessert
- Macerated with a little sugar and lemon and spooned over ice cream
👉 Resist the urge to do too much. The best strawberry dish in June is a bowl of them, still warm from the market.

🌿 Fresh Salads for June

June is when I stop thinking of salads as a side and start making them the main. A proper summer salad with protein and texture can be a really satisfying dinner.

🔥 Grilling Ideas for June

June is when I start thinking of the grill as a proper cooking method rather than a weekend treat. It’s fast, it adds flavor you can’t replicate indoors, and it keeps the kitchen cool.

Things I love grilling in June:
- Zucchini halves — brushed with olive oil and a little chili
- Asparagus — high heat, 5 minutes, and it’s done
- Chicken thighs — marinated overnight and grilled for about 20 minutes
- Skewers/kabobs — pork, chicken, beef, shrimp, veggies – marinated in lemon, herbs, and garlic or something more exciting
🥚 Easy Weeknight Dinners for June

Not every June dinner needs to involve the grill. These are quick stovetop or oven meals I lean on when I want something solid without much effort:

🫐 Early Berries: What To Do With Them

Blueberries and raspberries are just starting to come in toward the end of June. When they hit the market fresh, they’re very different from the ones you’ve been getting all year.

A few quick ideas:
- Toss into overnight oats or chia puddings for breakfast
- Stir into yogurt with a little honey and granola
- Bake into muffins or a quick fruit crumble
- Blend into a smoothie with some frozen banana and milk
- Keep in a little jar in the fridge and eat by the handful
👉 Early-season berries are often more tart than later in summer — balance with a little sweetness if you’re baking.

📋 June Meal Planning Tips

A few principles I come back to in June:
- Keep a bowl of fresh fruit on the counter — strawberries and cherries eaten this way are the best version of themselves
- Use fresh herbs generously — basil, mint, dill, and parsley are abundant; throw them into everything
- Make dressings ahead — a good lemon vinaigrette or tahini sauce in the fridge means every salad takes 5 minutes
- Don’t underestimate simple — a piece of grilled chicken, a salad, some good bread. That’s dinner. It doesn’t need to be more than that
🔗 More June Cooking Inspiration

What are you cooking this June? Drop it in the comments below or tag me on Instagram @cookedandloved — I love seeing what you’re making!
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June 5, 2026
What To Cook In May (Australia Winter Recipes + Seasonal Ideas)
Discover what to cook in June in Australia and New Zealand with seasonal foods, cosy winter recipes, and easy meal ideas for the colder months.

If you’re in Australia or New Zealand wondering what to cook in June, this is when winter really settles in.

The nights get properly cold, the days feel shorter, and everything in you just wants something warm on the table. This is also when I start actually enjoying being in the kitchen more — there’s something deeply satisfying about a pot bubbling away on the stove when it’s cold outside.

For me, June cooking is all about leaning into the season. I stop fighting the cold and start feeding it: hearty soups, slow-cooked meats, roasted vegetables, and the occasional batch-cooking session so weeknight dinners almost sort themselves out.

🛒 What’s in Season in June (Australia & NZ)
Cooking with what’s in season in June makes shopping easier — and honestly, cheaper. The produce that grows in the cold is exactly what you want to be eating right now.

Here’s what to stock up on:

Vegetables

Pumpkin / butternut squash – peak season; roast it, soup it, curry it

Sweet potato – rich, hearty, and great for tray bakes (try these sweet potato recipes)

Cauliflower – ideal for roasting, soups, or low-carb swaps (try these cauliflower recipes)

Broccoli – quick to cook and pairs with everything

Kale & silverbeet – tough enough to hold up in braises and soups

Cabbage – underrated and perfect for slow-cooked dishes (try these cabbage recipes)

Brussels sprouts – best roasted until the edges go crispy, like these Parmesan crusted Brussels sprouts

Leeks – silky and sweet, brilliant in soups and one-pan dinners (try these leek recipes)

Carrots – naturally sweet when roasted; try these maple glazed carrots.

Beetroot – earthy and beautiful in warm salads or roasted as a side

Spinach – quick wilted into soups, curries, and pastas

Potatoes – the reliable winter staple, especially in a potato bake

Fennel – underused but wonderful braised or in soups
Fruit

Mandarins & navel oranges – peak citrus season

Lemons – abundant and essential for brightening winter dishes

Grapefruit – underrated and fantastic in dressings

Pears – lovely baked or with cheese

Kiwifruit – sweet and bright, good for snacking and smoothies

Persimmons – if you can find them, try them sliced over yoghurt

👉 June is prime slow-cooker, soup pot, and oven tray season. Stock your pantry and use what’s growing.
🍲 How To Cook in June (The Winter Approach)
My cooking in June shifts in a few key ways:

More long, hands-off cooking: slow cooker, Dutch oven, oven trays

Batch cooking is your best friend — make a big pot of soup or stew and eat from it twice

Add warmth with spices: cumin, paprika, coriander, turmeric, ginger

Finish dishes with acid (lemon, vinegar) to stop them tasting flat and heavy

The goal is cosy but not sluggish. A bowl of soup with good bread, a hearty tray bake with bright sides, a curry that’s warming without being heavy — that’s the sweet spot.
🎃 What To Cook With Pumpkin & Squash in June

Pumpkin is arguably the best vegetable to cook with in June. It’s in peak season, it’s affordable, and it works in almost everything.

Here’s how I use it:

👉 Don’t skip roasting — it concentrates the sweetness and makes everything taste more intense.

🥣 Soups & Stews For June

This is peak soup season. I make a big batch on Sunday and live off it for the first half of the week. These are my go-to recipes right now.

🍖 Slow-Cooked & Braised Dinners for June

Cold nights call for low-and-slow cooking. These are the recipes I reach for when I want something that does most of the work while I get on with life.

🥬 What To Cook With Leeks in June
Leeks are in peak season and genuinely underrated. They’re milder than onion, silky when cooked slowly, and work brilliantly in soups, tarts, and baked dishes.

Some ideas:

Slow-sautéed leeks as a base for any soup or stew.

Leek and potato soup — classic for a reason

Braised leeks alongside chicken or pork

Added to a winter frittata with cheese and greens

Check out these leek recipes for inspiration.
🍊 Don’t Forget the Citrus

June is peak citrus season in Australia — and I find myself reaching for oranges, mandarins, and lemons constantly right now.

A good splash of lemon juice finishes a soup. Orange zest goes into a marinade. A mandarin on the side is dessert. Citrus is what stops winter eating from feeling dull — it brightens everything up.

Tip: Zest your citrus before you juice it, and keep the zest in a small jar in the freezer. It’s one of those little kitchen habits that makes a real difference.

📋 June Meal Planning Tips
A few things I keep coming back to in June:

Cook a big pot of soup on Sunday and keep it in the fridge for quick weekday lunches

Batch-roast vegetables (pumpkin, sweet potato, beetroot) to use across the week in salads, bowls, and sides

Keep your pantry stocked with tinned tomatoes, coconut milk, red lentils, and stock — between those four things and whatever veg is in the fridge, you can always make a decent dinner

Don’t skip the fresh finishes — a squeeze of lemon, a handful of herbs, a dollop of yoghurt. These are what stop winter food from tasting heavy.
🔗 More June Cooking Inspiration

What are you cooking this June? Drop it in the comments below or tag me on Instagram @cookedandloved — I love seeing what you’re making!
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June 4, 2026
16 Easy Chicken Thigh Recipes For Dinner

These are our most-made and most-loved chicken thigh recipes, ranging from simple shredded chicken for enchiladas to cozy soups and one-pan meals.

When I’m at the grocery store, I almost always toss a package of boneless, skinless chicken thighs into my cart. They are my “secret weapon” for an easy dinner! While we have all sorts of chicken recipes on the blog, I have to admit we lean heavily toward chicken thighs—and for good reason.

Unlike leaner chicken breast, chicken thighs stay incredibly tender and are far more forgiving if they spend a few extra minutes on the heat. They work beautifully in everything from classic noodle soup and slow cooker favorites to a simple, comforting plate of chicken and rice.

Find all 16 recipes below. For more, see all of our chicken recipes or join our free newsletter and to get our best recipes delivered straight to your inbox. Happy cooking!

Our Favorite Chicken Thigh Recipes

Juicy Lemon Chicken Thighs

With this lemon chicken thighs recipe, you get perfectly juicy, tender, and flavorful chicken every time. All cooked in one skillet!

Slow Cooker Lemon Chicken Thighs

This slow cooker chicken thighs is easy, outrageously flavorful, and guarantees soft and tender chicken. The crockpot does wonders for chicken thighs!

Easy Shredded Chicken

This shredded chicken recipe is quick, simple, and the chicken can be used 100 different ways. One favorite is to make green chicken enchiladas!

Chicken Thigh Marsala

This chicken marsala recipe uses chicken thighs instead of chicken breasts. It’s simple, turns out incredibly tender, and made in one pan.

Sheet Pan Chicken Thighs

These easy sheet pan chicken thighs are a guaranteed crowd-pleaser and are ready in under 45 minutes!

Honey Mustard Chicken

Our honey mustard chicken packs in so much incredible flavor thanks to an easy honey dijon marinade that doubles as a sauce for serving.

Teriyaki Chicken

We’re confident that this recipe guarantees some of the best teriyaki chicken you’ll ever make at home!

Honey Teriyaki Chicken

This delicious honey teriyaki chicken is naturally sweetened with fresh orange and honey, and comes together in under 30 minutes!

Perfect Yellow Chicken Curry

My family loves this yellow chicken curry! Tender chicken thighs and potatoes simmer in a rich coconut curried sauce. It’s incredible!

Seriously Good Chicken and Rice

This easy chicken and rice is super flavorful thanks to chicken thighs, garlicky mushrooms, butter rice, and the perfect blend of spices.

Chicken Tortilla Soup

This is my all-time favorite chicken tortilla soup. Tender chicken thighs, corn tortillas, and the perfect blend of spices make it unbelievably good.

Easy Chimichurri Chicken

This chimichurri chicken recipe is so flavorful. Crisp, golden chicken thighs are topped with our bright, herby chimichurri sauce for an easy, delicious dinner.

Chicken Vegetable Soup

This chicken vegetable soup recipe checks all the boxes. Thanks to lots of veggies, this soup is hearty, healthy, and perfect for a cozy night in.

Creamy Chicken Noodle Soup

This easy creamy chicken noodle soup is ready in just 40 minutes, incredibly delicious, and turns out perfectly creamy!

The Best Chicken Noodle Soup

Our homemade chicken noodle soup has tender chicken, fresh veggies, and the most delicious broth that tastes like it’s been cooking for hours.

Parmesan Spaghetti Squash with Chicken

We love this incredibly delicious spaghetti squash recipe with tender chicken thighs, parmesan, and fresh lemon.

For more cooking inspiration, join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Click here to join. Happy cooking!

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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June 4, 2026
Easy Vegan Blueberry Muffins Recipe
This vegan blueberry muffin recipe is a family favorite. You won’t believe they’re made without eggs or dairy. They turn out light, fluffy, and packed with berries.

While we’re not a strictly vegan household, we do appreciate a great plant-based baked good. My son is always requesting our vegan pancakes, so trust me when I say this vegan blueberry muffin recipe is a hit with everyone, regardless of diet.

Adapted from our easy blueberry muffins, this recipe relies on two simple, yet smart swaps. A ground flax egg adds a subtle, nutty flavor to the batter, while a 5-minute vegan buttermilk made from plant-based milk and lemon juice reacts with the baking soda, helping the muffins rise.

Key Ingredients
- Blueberries: Fresh or frozen blueberries work here. If you do use frozen berries, keep them in the freezer until you are ready to add them to your batter. Otherwise, they will begin to thaw on the counter, adding a purple tint to your muffin batter.
- Flax Egg: This acts as our egg replacer. You’ll mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, then let it thicken for 10 to 15 minutes before adding it to the muffin batter. Aquafaba works as a substitute. Tips for using aquafaba are below the recipe.
- Plant-Based Milk: I prefer unsweetened oat milk or soy milk, but feel free to use your favorite. You will make a “vegan buttermilk” in our recipe below by mixing the milk with vinegar or lemon juice.
- Sugar: I love brown sugar or coconut sugar in these muffins, as they add a toasted caramel flavor.
- Oil: We use oil in this vegan batter, which makes the muffins tender, light, and moist. Melted plant-based butter works, too, but the muffins will be a little heavier.
- Vanilla, Salt, and Cinnamon: These add extra flavor and richness to the batter. I love vanilla with the blueberries, and the cinnamon adds a bit of warmth.
- Flour: I use all-purpose flour, but this recipe works with whole wheat flour, spelt flour, and an all-purpose gluten-free flour blend (like Bob’s Red Mill).
- Baking Powder and Baking Soda: We call for both leavening agents. The baking soda reacts with the vegan buttermilk, and the baking powder really helps the batter rise tall in the muffin cups. I prefer aluminum-free double-acting baking powder.
Find the full recipe with measurements below.

How to Make Vegan Blueberry Muffins

Tip 1: Use a flax egg or aquafaba. To get the right texture, we like adding an egg replacer to the muffin batter. The easiest is to add a flax egg, which is simply flaxseed meal mixed with water and left to thicken. This is what we have made standard in our recipe below. The other option is to use aquafaba, which actually helps the muffins brown and dome nicely. We’ve offered tips for substituting aquafaba for the flax egg in our recipe below.

Tip 2: Make vegan buttermilk. When you remove dairy and eggs from baking recipes, you will sometimes lose flavor. We make up for that with a vegan buttermilk made with non-dairy milk mixed with vinegar or lemon juice. It takes 5 minutes and makes a big difference. The baking soda in the recipe also reacts well with the acid, helping the muffins rise.

Tip 3: Whisk the dry and wet ingredients separately. You’ll need two bowls to make this batter. In the first bowl, whisk the dry ingredients well to ensure the baking powder and baking soda are evenly distributed throughout the flour. Then, in the second bowl, you’ll whisk the wet ingredients (oil, sugar, vegan buttermilk, and a flax egg or aquafaba).

Tip 4: Stir (or fold) the dry and wet ingredients. To make the batter, grab a flexible spatula and gently stir (or fold) the wet ingredients into the dry. You aren’t beating the two mixtures together. Instead, gently combine them until you no longer see any flour clumps or streaks. Then fold in most of the blueberries, saving some for the tops just before baking.

Tip 5: How to tell the muffins are done. Vegan blueberry muffins take about the same amount of time to bake as other muffin recipes. Expect somewhere from 15 to 20 minutes in the oven. To tell the muffins are ready to come out of the oven, look for these cues:
1. The tops are golden brown and risen.
2. When you lightly press a muffin, it bounces back instead of jiggling or leaving an indent.
3. A toothpick inserted into the center comes out clean or with a few moist crumbs.
More Vegan Recipes
Easy Vegan Blueberry Muffins

PREP
10 mins

COOK
20 mins

TOTAL
30 mins

Our family’s favorite vegan blueberry muffins turn out just as delicious as classic blueberry muffins, but are made without eggs and dairy. The easiest egg replacer for this recipe is a flax egg made with flaxseed meal (ground flax seeds) and water — this is what we have used in the recipe below. Aquafaba (chickpea liquid) is also excellent for muffins. See our tips below the recipe for substituting aquafaba for the flax egg.

Makes 12 muffins

You Will Need

1 tablespoon ground flaxseed meal

⅔ cup (160 ml) unsweetened soy milk or other non-dairy milk

1 tablespoon apple cider vinegar or fresh lemon juice

½ cup (100 g) brown sugar or coconut sugar

⅓ cup (80 ml) neutral oil, such as avocado oil

1 ½ teaspoons vanilla extract

2 cups (260 g) all-purpose flour, spooned and leveled

1 teaspoon baking powder

1 teaspoon baking soda

Rounded ¼ teaspoon fine sea salt

½ teaspoon ground cinnamon

1 ¼ cups (6 ounces / 170 g) fresh or frozen blueberries (do not thaw)

Directions

1In a small bowl, stir the flaxseed meal with 3 tablespoons of water to make a flax egg. Refrigerate to thicken, about 15 minutes.

2Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.

3In a liquid measuring cup, combine the soy milk and apple cider vinegar. Set aside to curdle and thicken slightly, creating a vegan buttermilk, about 5 minutes.

4In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

5In a large bowl, whisk together the brown sugar, oil, vanilla, curdled soy milk mixture, and the flax egg until blended.

6Using a large rubber spatula, gently fold the dry ingredients into the wet ingredients in two additions, stirring just until the flour disappears and a smooth batter forms. Gently stir in 1 cup of the blueberries.

7Divide the batter evenly among the muffin cups. Scatter the remaining ¼ cup of blueberries over the tops, pressing them lightly into the batter.

8Bake until the tops are golden, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs, 15 to 20 minutes. Transfer the muffin tin to a wire rack to cool slightly, then remove the muffins from the tin to cool completely.

Adam and Joanne’s Tips

Store cooled muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap or aluminum foil, or place in a freezer-safe bag, for up to 3 months.

Use aquafaba: To substitute the flax egg with aquafaba (chickpea liquid), measure 3 tablespoons of the liquid from a shaken can of chickpeas into a small bowl. Whisk vigorously until very frothy, then add to the wet ingredients in step 5. Muffins made with aquafaba may brown slightly more and develop a more pronounced dome.

Batter consistency: The batter should be thick and scoopable, rather than runny or dough-like. If it appears too thin, fold in additional flour 1 tablespoon at a time. If it feels too dense or dry, stir in non-dairy milk 1 tablespoon at a time until it reaches the correct texture.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 muffin
/
Calories
183
/
Total Fat
6.7g
/
Saturated Fat
1g
/
Cholesterol
0mg
/
Sodium
162.1mg
/
Carbohydrate
27.9g
/
Dietary Fiber
1.2g
/
Total Sugars
10.6g
/
Protein
2.8g

AUTHOR:

Joanne Gallagher
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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June 4, 2026
Easy Buffalo Cauliflower Wings Recipe
This healthy, baked buffalo cauliflower wings recipe has crispy cauliflower tossed with a simple spicy buffalo sauce! Such a delicious vegetarian appetizer!

My favorite cauliflower wings are a vegetarian spin off our classic Buffalo Hot Wings, and I have to tell you, everyone in my family LOVES them (even the meat eaters). I use my Homemade Buffalo Sauce to make this recipe, and I highly recommend that you do, too!

My favorite cauliflower wings are quicker and easier than a lot of the recipes you’ll find online. We skip the breading and batter, and instead rely on my favorite method for roasting cauliflower to guarantee they turn out golden brown and crisp. I use the same method for this Chili Lime Roasted Cauliflower, and love it!

Key Ingredients
- Cauliflower: Look for firm, creamy white heads with tight florets. Pass on any cauliflower that’s spotted or discolored. For more tips, see how to buy cauliflower.
- Oil, Salt, and Pepper: Before tossing the cauliflower florets with buffalo sauce, you’ll roast them with oil, salt, and pepper. I love olive oil or avocado oil for roasting veggies.
- Homemade Buffalo Sauce: This is what makes these vegetarian wings so delicious! Our homemade sauce below combines hot sauce (like Frank’s or Crystal’s), butter (you can use plant-based butter if you need to), garlic powder, and a touch of honey. If you want to make these vegan, leave out the honey and use plant-based butter.
Find the full recipe with measurements below.

My Tips for Making Buffalo Cauliflower Wings

Tip 1: Skip the breading. Trust me, you can skip adding flour, breading, and batter. Baking at a high temperature is all you need for crispy edges and tender middles. To make cauliflower wings, separate your head of cauliflower into florets of similar size, then toss them with oil, salt, and pepper. Spread them onto a baking sheet and roast until the edges are crisp and the middles are tender. Skipping the breading/batter also means this recipe is gluten-free.

Tip 2: Use homemade buffalo sauce. We highly recommend trying our homemade buffalo sauce. When you make your own, you can use your favorite homemade or store-bought hot sauce (I love Crystal). While the cauliflower roasts, make your buffalo sauce in a small saucepan by melting the butter (or plant-based butter) into the rest of the ingredients until a sauce forms.

Tip 3: Toss with some sauce, then bake a little longer. This small step guarantees the roasted cauliflower soaks up all of the yummy buffalo flavor. After baking the cauliflower, remove it from the oven and pour the sauce over it right on the baking sheet. Toss really well, spread the cauliflower wings back onto the baking sheet, and roast for an additional 5 minutes.

Tip 4: Don’t forget the dipping sauce. Serve cauliflower wings with our Homemade Blue Cheese Dressing or Ranch Dressing! Or, use your favorite vegan dipping sauce from the store!
Easy Buffalo Cauliflower Wings

PREP
10 mins

COOK
25 mins

TOTAL
35 mins

This cauliflower wings recipe is so easy to make at home, and thanks to our buffalo sauce, it tastes incredible. They’re great for veggie and meat lovers. Serve them as a game day appetizer or snack. Everyone I’ve serving them to loves them (adults, kids, vegetarians, and meat lovers!).

4 Servings

You Will Need

For Cauliflower Wings

1 medium head of cauliflower, 5 cups florets

2 tablespoons avocado oil or olive oil

½ teaspoon fine sea salt

¼ teaspoon fresh ground black pepper

Celery sticks or carrot sticks for serving, optional

Homemade Ranch or Homemade Blue Cheese Dressing, for serving, optional

For Buffalo Sauce

2 tablespoons unsalted butter or plant-based butter

2 ½ tablespoons hot sauce, like Frank’s or Crystal

¼ teaspoon garlic powder

¼ teaspoon honey, or more to taste, optional

Pinch of cayenne pepper, optional to make it spicier

Directions

1Prepare oven and pan: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper, foil, or a silicone baking mat.

2Bake the cauliflower: Cut the cauliflower into florets, rinse, and pat them very dry. Add the florets to the baking sheet, then toss with the oil, 1/2 teaspoon salt, and 1/4 teaspoon fresh ground pepper. Spread them out in a single layer, facing as many of the flatter edges down onto the baking sheet so that they brown nicely. Roast, stirring after 15 minutes, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes.

3Make the sauce: While the cauliflower roasts, make the buffalo sauce. Melt the butter in a small saucepan (or use the microwave). Remove the pan with melted butter from the heat and whisk in the hot sauce, garlic powder, optional honey, and optional cayenne. Set aside.

4Toss the sauce and cauliflower: Remove the roasted cauliflower from the oven and pour the sauce directly over it on the baking sheet. Toss the buffalo sauce with the roasted cauliflower, and then place it back into the oven for 5 minutes. Serve immediately alongside celery and a creamy dipping sauce like ranch or blue cheese.

Adam and Joanne’s Tips

Make a larger batch of sauce: Make the original recipe for buffalo sauce. It makes 2 cups of sauce, which lasts in the fridge for weeks.

Dairy-free and vegan-friendly tips: Replace butter with creamy vegan butter and omit the honey. Or, use agave nectar instead of honey to balance the sauce (optional).

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
141
/
Total Fat
13.1g
/
Saturated Fat
4.7g
/
Cholesterol
15.3mg
/
Sodium
558.6mg
/
Carbohydrate
6.1g
/
Dietary Fiber
2.4g
/
Total Sugars
2.3g
/
Protein
2.3g

AUTHOR:

Joanne Gallagher
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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June 4, 2026
Parmesan Crusted Baked Halibut
Firm, flaky halibut topped with a garlicky Parmesan and herb crust, cooked right on a bed of silky leeks and fennel — this baked halibut recipe is the kind of elegant, fuss-free dinner that makes any weeknight feel like a proper occasion.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Fish Recipes

At A Glance
- ⏱ Ready In: 30 minutes
- 🍽 Serves: 4
- 🌱 Diet: Gluten-free, Nut-free, High-Protein, Low-Carb
- 💪 Nutrition Highlights: High in lean protein and omega-3s; naturally low in carbs
- 🥕 Main Ingredients: Halibut fillets, butter, parmesan, garlic, leeks, fennel, lemon, parsley
- 🔥 Flavor Profile: Savory, garlicky, bright and lemony, with a golden herby crust and a subtle sweetness from the baked leeks and fennel
- 🧊 Meal-Prep Friendly: Best eaten fresh; leftovers keep for up to 2 days in the fridge
- Best Served With: Roasted or mashed potatoes, rice, couscous, quinoa, spaghetti, or a simple green salad
This Parmesan-crusted baked halibut has become one of my absolute favorite ways to cook white fish — and once you try it, I think you’ll understand why. The crust is thick, garlicky, and packed with Parmesan, parsley, paprika, and lemon, and it bakes into this gorgeous golden layer that’s crispy at the edges and deeply savory all the way through.

Underneath the fish, the leeks and fennel soften into something almost silky, with a mild sweetness that plays beautifully against the bold crust. It’s the kind of thing that looks like you’ve put in a lot of effort, but it genuinely comes together in under 35 minutes.

Halibut is a dream to work with — it’s firm enough to hold the crust well, and it stays wonderfully moist when you don’t overcook it (more on that below). Whether you’re making this for a dinner party or just a Tuesday night, I promise it punches well above its weight.

Yes, you can use other white fish fillets!

👩‍🍳 You might also like these recipes: Mediterranean baked fish with bean puree, baked rainbow trout with garlic butter, easy baked salmon fillets, sheet pan baked crusted cod fillets. Find more halibut recipes here.

What You’ll Need

Here is what you’ll need for this Parmesan crusted baked halibut recipe. Find the full measurements in the recipe card below.

Leek and fennel base:
- Leeks — the white and pale green parts only, thinly sliced. Leeks mellow beautifully in the oven and add a gentle sweetness that pairs perfectly with the bold Parmesan crust. You can substitute thinly sliced onion if you can’t find leeks, though the flavor will be a little sharper.
- Fennel bulb — thinly sliced. It softens and sweetens as it bakes, with just a hint of anise that works really well alongside fish. If you’re not a fan of fennel, thinly sliced celery or even zucchini can work here.
- Olive oil and butter — to coat and help the vegetables soften without drying out. Sometimes I only use olive oil, but I do love the richness of butter.
- Salt and pepper — to season the base.
Halibut and Parmesan crust:
- Halibut fillets — firm, mild, and lean, halibut is ideal for this recipe because it holds the crust beautifully and bakes evenly. Each fillet is around 5–6 oz / 150–170 grams. Other white fish like cod, barramundi, snapper, or mahi mahi will also work well here.
- Parmesan — freshly shaved or grated is best for the most cohesive, golden crust. Pre-grated from a packet works but gives a slightly different (a little grainier) texture.
- Melted butter — helps bind the crust and gives it that gorgeous golden color.
- Fresh lemon juice — brightens everything up. About one lemon is all you need.
- Garlic — three cloves, minced. The garlic is what makes this crust so irresistible.
- Fresh flat-leaf parsley — adds freshness and a little herbaceous green to the crust. Dried parsley will do in a pinch, use about 1 teaspoon.
- Paprika — sweet or smoked both work, but go smoked if you have both — it adds such a lovely depth to the crust.
- Onion powder — rounds out the flavor of the crust without overpowering it.
- Salt and pepper — to season the crust mixture.
How To Make Baked Halibut With Parmesan Crust

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to bake halibut with Parmesan crust.
- Preheat your oven to 200°C / 400°F.
- Trim and thinly slice the leeks and fennel. Spread them out across the base of a large baking tray or dish, drizzle with olive oil, season with salt and pepper, and toss lightly to coat.
- Pat your halibut fillets dry with paper towel — this step really matters for getting the crust to stick properly. Season both sides lightly with salt and pepper, then lay the fillets on top of the leek and fennel base.
- In a small bowl, mix together the melted butter, lemon juice, minced garlic, parsley, paprika, onion powder, salt, pepper, and shaved parmesan until you have a thick, paste-like mixture. If it seems too thick to spread, add a tiny splash of water to loosen it slightly.
- Press the parmesan mixture evenly over the top of each fillet. Don’t be shy — you want a good thick layer. Scatter any leftover crust mixture over the vegetables.
- Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork at the thickest point. Start checking at 12 minutes — halibut can go from perfect to overdone quickly.
- Optional but highly recommended: switch to grill/broil for the last 1–2 minutes to get the parmesan crust truly golden and bubbling. Watch it carefully, it goes fast!
- Once the fish is out of the oven, if you’d like the leeks and fennel a little softer, remove the fish to a plate and pop the vegetables back in for another 5 minutes. Totally up to you.
- Garnish with fresh chives or parsley and serve immediately with lemon wedges.
Watch The Video

Recipe Tips
- Don’t skip patting the fish dry. It makes a real difference — dry fillets let the crust adhere better, and you’ll get a cleaner bake.
- Start checking at 12 minutes. Halibut is a lean fish and dries out quickly if overcooked. It’s done when the flesh is opaque and just starting to flake. A little translucency at the very thickest point is fine — carryover heat will finish it.
- The broiler step is optional but really worth it. That extra minute or two under the grill takes the crust from golden to genuinely crispy and bubbling — a completely different texture, and so good.
- Want the vegetables more caramelized? Remove the fish when it’s done, cover it loosely with foil, and return the leeks and fennel to the oven for 5–10 minutes. They’ll soften further and pick up some lovely golden edges.
- Fish swaps: This crust works beautifully on cod, barramundi, snapper, mahi mahi, or even salmon. Adjust baking time based on fillet thickness — thinner fillets will only need 10–12 minutes.
- Make it ahead: The Parmesan crust mixture can be made up to a day ahead and stored in the fridge. Just bring it to room temperature before spreading, so it’s easy to press onto the fish.
- Storage: Leftovers keep for up to 2 days in an airtight container in the fridge. Reheat gently in the oven at a low temperature, or enjoy cold in a salad or sandwich the next day. This isn’t a dish that freezes well.
Serving Suggestions

This baked halibut is substantial enough to be the star of the plate, and the leek and fennel base counts as your vegetables — so really, you just need something to round things out. Roasted potatoes are my favorite accompaniment here, whether that’s simply roasted, crushed with olive oil, or creamy mashed.

Rice, couscous, or quinoa are all great if you want something lighter or more grain-based. Spaghetti tossed in a little olive oil and garlic works brilliantly too — the crust has so much flavor it almost acts like a sauce.

For something fresh and green on the side, try a simple rocket and cucumber salad dressed with lemon and olive oil, or a ripe tomato salad with a drizzle of good balsamic. The brightness cuts through the richness of the crust beautifully.

💬 If you’ve tried this parmesan crusted baked halibut or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Golden, garlicky halibut fillets with a herby parmesan crust, baked on a bed of silky leeks and fennel. An elegant, easy dinner that’s ready in under 35 minutes. Find step-by-step photos and more recipe tips above.

Halibut and Parmesan crust:

Preheat the oven to 200°C / 400°F.

Trim and thinly slice the leeks and fennel. Scatter them in an even layer across the base of a large baking tray or dish. Drizzle with olive oil, dot with butter, season with salt and pepper, and toss lightly to coat.

Pat the halibut fillets dry with paper towel — this helps the crust stick. Season both sides lightly with salt and pepper, then lay the fillets on top of the leek and fennel base.

In a small bowl, combine the melted butter, lemon juice, minced garlic, chopped parsley, paprika, onion powder, salt, pepper, and shaved parmesan. Stir until you have a thick, paste-like mixture. Add a small splash of water if it seems too thick to spread easily.

Divide the parmesan mixture evenly across the top of each fillet, pressing gently to adhere. Scatter any remaining mixture over the vegetables in the tray.

Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork at the thickest point. Start checking at the 12-minute mark to avoid overcooking.

Optional but recommended: switch the oven to grill/broil for 1–2 minutes at the end to get the parmesan crust golden and bubbling. Watch carefully — it can brown quickly.

Once the fish is done, you can remove it to a plate and return the leeks and fennel to the oven for an additional 5 minutes if you prefer them softer and more caramelized.

Garnish with fresh chives or parsley and serve immediately with lemon wedges.

Important Ingredient Tips: Use freshly shaved or grated parmesan for the best crust texture — pre-grated from a packet works but gives a slightly different result. Pat the fish fillets completely dry before adding the crust for better adherence and a cleaner bake.
Key Recipe Tips: Don’t overcook the halibut — it’s a lean fish that dries out quickly. Start checking at 12 minutes. The grill/broil step at the end is optional but makes a real difference to the crust — highly recommended! If you want the vegetables more caramelized, remove the fish when done and return the tray to the oven for 5 more minutes.
Storage Tips: Best eaten fresh. Leftovers keep for up to 2 days in an airtight container in the fridge. Reheat gently in the oven at a low temperature. Not suitable for freezing.
Make-Ahead Tips: The parmesan crust mixture can be prepared up to a day ahead and stored in the fridge. Bring it to room temperature before spreading onto the fish so it spreads easily.
FAQs:
How do I know when halibut is cooked? Halibut is done when the flesh turns opaque and flakes easily when you press it gently with a fork at the thickest point. Start checking at the 12-minute mark. Don’t wait until it’s pulling apart — remove it while it still looks just cooked, as carryover heat will continue cooking it for a minute or two after it comes out of the oven.
Can I use a different fish? Absolutely. This parmesan crust works beautifully on other white fish including cod, barramundi, snapper, and mahi mahi. Salmon also works well. Adjust baking time based on fillet thickness — thinner fillets (under 1 inch / 2.5 cm) will only need 10–12 minutes.
Can I use pre-grated Parmesan from a packet? You can, and it will still taste great. However, freshly grated or shaved parmesan melts more evenly and gives a slightly better crust texture. If you only have the pre-grated kind, it’ll still work — just be aware the crust may be a little less cohesive.
Do I have to use leeks and fennel as the base? Not at all. The leek and fennel base adds a beautiful flavor and keeps the fish elevated off the tray (which helps with even cooking), but you could swap in thinly sliced onion, zucchini, capsicum, or even cherry tomatoes. Just make sure whatever you use is cut thinly so it softens in the same time as the fish.
Is halibut a healthy fish? Yes — halibut is an excellent source of lean protein and a good source of omega-3 fatty acids, potassium, and B vitamins. It’s naturally low in calories and fat, making it a great choice for a high-protein, lower-calorie dinner.

Calories: 421kcal | Carbohydrates: 16g | Protein: 41g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 128mg | Sodium: 954mg | Potassium: 1162mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1913IU | Vitamin C: 20mg | Calcium: 303mg | Iron: 2mg

Keywords: baked halibut, parmesan crusted halibut, baked halibut recipe, oven baked halibut, halibut recipes, easy fish dinner
More Fish Recipes
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June 3, 2026
Easy Yogurt Marinated Chicken Recipe
This endlessly useful yogurt chicken marinade recipe works wonders for all cuts of chicken, and is especially good for chicken breasts.

The flavors here are simple and bright, so this yogurt marinated chicken goes with just about anything. Yogurt does the heavy lifting, making the chicken tender, while lemon, mustard, and garlic bring a little zing.

Ever since we started making this, it’s been on repeat in our kitchen. It’s one of those low-effort, high-reward recipes that I love having in my back pocket! I usually use chicken breasts (as you’ll see in the photos), but thighs, drumsticks, or whatever you have will be delicious. If you’re loving the yogurt here, we use it in our Greek chicken marinade, too.

Key Ingredients
- Yogurt: Plain Greek yogurt is our go-to for this marinade. It helps the flavors cling to the chicken, tenderizes the meat, and keeps it juicy. Whole-milk yogurt works best, but low-fat works in a pinch.
- Lemon, Mustard, and Garlic: Fresh lemon juice and zest, Dijon mustard, and a little garlic keep our marinade punchy and bright. I use a microplane to finely grate the garlic, but mincing it is perfectly fine.
- Honey: A little bit of honey balances the lemon and helps the chicken get that gorgeous golden color as it cooks.
- Olive Oil, Salt, and Pepper: The olive oil helps the chicken to brown and a good amount of salt and pepper keeps everything well seasoned.
Find the full recipe with measurements below.

How to Make Yogurt Marinated Chicken

Tip 1: One hour is good, longer is better. You can marinate the chicken for up to 8 hours, but even just one hour will make a noticeable difference in juiciness and tenderness. If you are in a rush, we won’t judge if you marinate for less, just know you are missing out a little bit on the tenderizing.

Tip 2: Don’t discard the marinade. When you’re ready to cook, don’t discard that marinade! If you’re grilling, baste the chicken with more marinade as you flip it. If baking, spoon the marinade over the chicken before popping it in the oven. The chicken cooks long enough after this to cook the marinade, too.

We like to sear in a grill pan over medium-high heat for color, then finish in the oven at 375°F for perfectly cooked, juicy chicken. Before baking, pour the leftover marinade over the top.

Tip 3: Expect the honey to brown. The honey in the marinade helps the chicken brown nicely, but watch your heat. Look for the grill makes to turn a dark brown, but not black.

Serving Suggestions

This chicken is perfect for salads, wraps, or sandwiches. It’s also great on the side of roasted broccolini, roasted green beans, and quickly sautéed zucchini.

To lean more toward a Mediterranean vibe, try it with homemade pita, red pepper hummus, cucumbers, and a drizzle of tahini sauce. Or make a rice bowl, like this chickpea rice bowl, which would be amazing with some of this chicken diced and added to the top.

More Chicken Marinades
Easy Yogurt Marinated Chicken

PREP
1 hr 10 mins

COOK
20 mins

TOTAL
1 hr 30 mins

Yogurt is our secret weapon for chicken that turns out juicy every single time. It does all the heavy lifting—tenderizing every bite, adding richness, and helping the outside get beautifully caramelized. We use honey, but if you don’t have any on hand, maple syrup works too.

Makes enough for up 2 pounds chicken

You Will Need

1 tablespoon olive oil

1 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 garlic clove, finely grated

3 tablespoons whole-milk plain Greek yogurt

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1 ½ to 2 pounds chicken breasts or thighs (680 g)

Lemon wedges for serving

Fresh cilantro leaves for serving

Directions

1Marinate: Mix the olive oil, honey, mustard, lemon zest, lemon juice, garlic, yogurt, salt, and pepper in a bowl large enough to hold the chicken. Add the chicken and turn to coat. Cover and refrigerate for 1 to 8 hours.

2Cook the chicken: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

3Heat a grill pan over medium heat and brush the grates with oil. Add the chicken and sear until dark brown grill marks appear, about 2 to 3 minutes on each side. Watch the heat, as the honey in the marinade can burn.

4Transfer the chicken to the prepared baking sheet and spoon the remaining marinade over the top.

5Bake for 15 to 25 minutes, until a thermometer inserted into the thickest part of the chicken registers 165°F. Leave the chicken for 5 minutes until the juices settle. Slice into thick slices, scatter cilantro over the top, and serve with lemon wedges.

Adam and Joanne’s Tips

Alternatives for cooking the chicken: You can grill, bake, or cook the chicken in a skillet or grill pan. My favorite option is to sear the outside for color and finish in the oven. Since honey is in the marinade, it will darken quite a bit so watch for burning when you sear your chicken. You can skip the grill pan and go directly to the oven. You will still get a little color. If you use an outdoor grill, use our grilled chicken recipe for tips.

The nutrition facts provided below are estimates. We assumed 1 ½ pounds chicken breasts.

Nutrition Per Serving
Serving Size
1/4 of the recipe (about 6 ounces chicken)
/
Calories
256
/
Total Fat
8.6g
/
Saturated Fat
1.8g
/
Cholesterol
125.8mg
/
Sodium
695.4mg
/
Carbohydrate
2.8g
/
Dietary Fiber
0.2g
/
Total Sugars
2.1g
/
Protein
39.6g

AUTHOR:

Joanne Gallagher
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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June 3, 2026
Chicken Tikka Masala Recipe
This chicken tikka masala recipe guarantees juicy, tender, yogurt-marinated chicken simmered in a creamy, spiced tomato sauce that’s just so good. Spoon it over rice or scoop it up with naan. Either way, you’re in for a treat.

If you’re a fan of Indian curries or any kind of curry, this is your friendly nudge to add everything for this chicken tikka masala recipe to your shopping list right now. We love this one so much that we developed it to make enough for leftovers. Trust me, you’ll be glad you did.

Don’t let the ingredient list scare you! A lot of the same things go into both the marinade and the sauce, so it’s not as much as it looks. Plus, hands-on time is less than you’d expect. You can marinate the chicken the night before or just 20 minutes before you start cooking, whatever works for you! However you do it, you’ll end up with something delicious. For more like this, see our family’s favorite chicken curry or this butter chicken recipe!

Key Ingredients
- Chicken: I usually go with boneless, skinless thighs since they turn out so tender. If you only have chicken breast, that works too, but keep in mind that chicken thighs are much more forgiving when it comes to overcooking. If you use chicken breasts, slightly undercook them in the oven before finishing them in the sauce.
- Yogurt: Use plain yogurt for the marinade. I prefer a thick, full-fat yogurt like Icelandic or Greek. It helps tenderize the chicken and adds great flavor.
- Ginger, Garlic, and Onion: Both the marinade and the sauce use ginger and garlic, and you’ll need a generous amount of each. It really is worth it for the flavor. The onion goes in the sauce. Yellow or sweet onions work best.
- Spices: You’ll use many of the same spices in both the marinade and the sauce. Gather garam masala, curry powder (any basic kind is fine, just make sure it’s not extra spicy), cumin, sweet paprika, smoked paprika, and salt. This curry is mild as written, but you can add cayenne or hot chili powder for more heat. We’ve shared tips for this below the recipe.
- Lemon: Use the juice of one lemon (3 to 4 tablespoons) for the marinade.
- Ghee: This is used to cook the onions. Ghee is clarified butter. I usually buy it, but you can make your own. If you don’t have ghee, use a mild-flavored oil instead.
- Tomato Paste and Crushed Tomatoes: Tomato paste and canned tomatoes are the tomato components of our creamy tomato sauce. You’ll need a 15-ounce can of crushed tomatoes, but if your store only has larger cans, just use part of one. You can also blend a smaller can of whole or diced tomatoes.
- Broth and Cream: Use your favorite chicken broth, store-bought or homemade. Then, use heavy cream. Milk won’t work here because it can separate as the sauce cooks. Cream is definitely worth it.
- Cilantro: Optional, but lovely for serving.
Find the full recipe with measurements below.

How to Make Chicken Tikka Masala

Tip 1: Marinate the chicken. For the most flavorful, tender chicken, marinate chicken thighs in a mix of yogurt, ginger, garlic, and spices. Even just 20 minutes in our tikka masala marinade works wonders, but if you have extra time, let it hang out in the fridge for up to 8 hours. The longer, the better!

Tip 2: Make the curry sauce. Our tikka masala sauce comes together really easily. You’ll start with ghee (or oil) and cook the onions until sweet and soft, then add lots of flavor with fresh ginger, garlic, and many of the same spices you used for the chicken marinade. Once the spices are toasty, you can stir in tomato paste, which really benefits from a few minutes of stirring around in the pot.

Now pour in the crushed tomatoes, broth, and cream. Let it all come to a gentle simmer and bubble away until the sauce thickens up and smells amazing.

Tip 3: Bake the chicken in a hot oven. As the sauce simmers away, it’s time to bake the chicken. Traditionally, the chicken gets grilled or cooked in a tandoor for that smoky flavor, but at home, roasting in a super-hot oven does the trick. Let it cook until you see some golden brown spots. Broiling works too, but I’ve set off my fire alarm more than once, so roasting is my favorite method for this one.

Tip 4: Simmer the baked chicken in the sauce. Once your sauce is thickened and the chicken is cooked, bring them together. As you do, make sure that you pour in all the tasty juices from the baking sheet. Let everything simmer together for a few minutes so the flavors can really mingle, then you’re ready to serve.

Tip 5: Serving it. Spoon everything over fluffy rice (long-grain Basmati is my favorite for this!) and don’t forget some naan or flatbread for scooping up every last bit of sauce.

More Curry Recipes
Chicken Tikka Masala

PREP
50 mins

COOK
35 mins

TOTAL
1 hr 25 mins

This recipe makes a lot of curry, but that’s intentional. Every time we make it, we always wish we had more for a second night, so we developed this recipe to fix that. With rice and naan, this recipe should serve 8 people, maybe 6 if they are really hungry.

Chicken thighs are best for this one, as they turn out much more tender in the end. That said, you can use chicken breast; just watch the baking time and consider underbaking slightly before simmering it in the sauce at the end.

8 Servings

You Will Need

For the marinade

3 pounds boneless, skinless chicken thighs, cut into ½ inch cubes (1.4 kg)

1 ½ cups whole-milk plain yogurt, 12 ounces (340 g)

2-inch piece of ginger, finely grated on a microplane, 1 ½ tablespoons

3 garlic cloves, finely grated on a microplane, 1 tablespoon

1 ½ tablespoons garam masala

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 teaspoon fine sea salt

1 lemon, juiced

For the sauce

3 tablespoons ghee or clarified butter (or a neutral oil like avocado)

1 medium onion, diced small

2-inch piece of ginger, finely grated on a microplane, 1 ½ tablespoons

5 cloves garlic, finely grated on a microplane, 1 ½ tablespoons

1 tablespoon garam masala

1 teaspoon smoked paprika

½ teaspoon ground cumin

½ teaspoon curry powder

6 tablespoons tomato paste (85 g)

1 (15-ounce) can crushed tomatoes, see tips

1 ¾ cups chicken broth (415 g)

1 ¾ cups heavy cream (420 g)

Salt, to taste

¼ cup packed cilantro leaves, for serving

Cooked basmati rice, for serving

Directions

1Marinate the chicken: In a big bowl, stir together the yogurt, ginger, garlic, garam masala, curry powder, cumin, sweet paprika, salt, and lemon juice. Add your chicken pieces and give everything a good mix so the chicken is well coated. Let it marinate for at least 20 minutes, or refrigerate, covered, for up to 8 hours.

2Prep: Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with foil or parchment paper. If you do not have a rimmed baking sheet, use 2 baking dishes instead (since the chicken releases a lot of liquid as it bakes).

3Make the sauce: In a wide, deep skillet or Dutch oven over medium heat, melt the ghee and add the onions. Cook them until they’re soft and smell sweet. Stir in the ginger, garlic, garam masala, smoked paprika, cumin, and curry powder. Keep stirring for one more minute to wake up all the spices.

4Stir in the tomato paste and cook for 2 to 3 minutes. Pour in the crushed tomatoes, chicken broth, and cream. Whisking helps the tomato paste incorporate and smooths out any lumps. Bring to a simmer, then reduce the heat to a gentle bubble (too vigorous and the sauce may separate). Let it cook until the sauce has thickened and reduced by a third, about 30 minutes. As it simmers, taste and check for seasoning, adding salt if you think it needs it. As it reduces, the tomato and spice flavors come through even more (the chicken and juices from cooking it bump up the spice flavor later on, too).

5Bake the chicken: While your sauce is simmering, spread the marinated chicken out in a single layer on your prepared baking sheet (or in the baking dishes). Scrape any leftover marinade from the bowl and spread it over the top of the chicken. Bake until the chicken starts to brown around the edges, about 20 minutes.

6To finish: When the chicken is done, let it rest while your sauce finishes up. Then add the chicken and all the juices from the baking sheet into the sauce. Let everything simmer together for 5 minutes. Serve over fluffy basmati rice and scatter plenty of fresh cilantro on top.

Adam and Joanne’s Tips

Storing: Keep in airtight containers, in the fridge, for up to 4 days. Reheat slowly on the stove.

Tomatoes: If you can’t find crushed tomatoes, use a 15-ounce can of whole peeled tomatoes or diced tomatoes and pulse them in a blender. We use our immersion (stick) blender and carefully blend them right in the can.

The nutrition facts provided are estimates and do not include rice.

Nutrition Per Serving
Serving Size
1/8 of the recipe
/
Calories
417
/
Total Fat
22.9g
/
Saturated Fat
11.6g
/
Cholesterol
208mg
/
Sodium
798.8mg
/
Carbohydrate
12.2g
/
Dietary Fiber
2g
/
Total Sugars
7.2g
/
Protein
37.8g

AUTHOR:

Joanne Gallagher
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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June 2, 2026
Easy Cabbage Soup Recipe
This cabbage soup recipe is easy to make and loaded with vegetables, a heaping pile of cabbage, and the perfect blend of spices. I love it so much that I genuinely crave it.

Whenever we want a little reset or a meal that just makes us feel good, this easy cabbage soup is where we turn. It’s packed to the brim with vegetables, quick to make, and tastes incredible.

This recipe is a riff on our popular vegetable soup, but with even more cabbage and a slightly richer broth. It’s genuinely delicious, whether you’re looking for a healthy soup recipe or not.

Key Ingredients
- Vegetables: This cabbage soup uses a lot of veggies, but feel free to use what you have on hand. I love onions, carrots, potatoes, and of course, cabbage. You can also customize it with your favorite seasonal vegetables. In summer, add fresh zucchini or corn. In winter, try heartier root vegetables like parsnips or turnips.
- Tomato Paste and Tomatoes: These build a rich, flavorful base for the broth. Tomato paste adds a serious amount of flavor, and if you can find them, canned fire-roasted diced tomatoes bring a subtle smoky flavor to the soup.
- Garlic, Italian Seasoning, and Bay Leaf: These all perfume the soup beautifully. I love fresh garlic and switch between Italian seasoning and Herbs de Provence for this recipe, and both work well.
- Broth: Use whatever broth you enjoy most. Our homemade vegetable broth is wonderful here and keeps the soup vegan or vegetarian. Chicken broth or chicken stock works nicely, too. You can even use bone broth for extra protein.
- Parsley and Parmesan (optional): These are my favorite finishing touches. The chopped parsley adds a fresh pop of color and flavor, and a generous grating of Parmigiano-Reggiano on top is always delicious. Another option is a spoonful of basil pesto!
Find the full recipe with measurements below.

How to Make Cabbage Soup

Tip 1: Cook the onions and carrots. We want a solid base for this soup, so give the onions and carrots a head start in the soup pot with a bit of olive oil. When the onions are translucent and smell sweet, you can move on to the aromatics. It takes around 6 minutes.

Tip 2: Toast the aromatics. So that our garlic and tomato paste don’t taste raw in the soup, you want to give them some time in the pot with the olive oil. You’ll know they are ready when they are fragrant and the tomato paste turns more of an orange color than bright red.

Tip 3: Make the soup. Now the onions are sweet and the aromatics are toasted, you can pile in everything else: the canned tomatoes, broth, potatoes, and cabbage. It’s going to look like way too much cabbage at first, but it cooks down. Trust me. After 20 minutes of simmering, your delicious homemade cabbage soup will be ready.

Recipe Variations

One of my favorite things about cabbage soup is that its so flexible, which means you can really feel free to make it your own. Here are some ideas to get you started:
- Change up the vegetables: Use what you have on hand. Swap the potatoes for sweet potatoes, add zucchini in the summer, or try parsnips, turnips, or celery root in the winter. You can also add a handful of chopped kale or spinach during the last few minutes of cooking.
- Add beans: For extra protein and fiber, stir in a can of drained beans. White beans, chickpeas, and kidney beans all work beautifully. Lentils are lovely, too!
- Add protein: Stir in cooked shredded chicken, cooked Italian sausage, browned ground turkey, or diced ham (like in this ham and cabbage soup).
- Make it spicy: Add red pepper flakes, a pinch of cayenne, or add a chopped fresh jalapeño to the garlic and tomato paste in the beginning. A drizzle of hot sauce at the end is excellent, too.
- Swap the cabbage: Green cabbage works best, but you can use Napa cabbage or Savoy cabbage. Red cabbage works in a pinch, but keep in mind it will change the soup’s color.
- Add grains or pasta: Add dried quinoa to the pot with the cabbage. Or, add small pasta shapes (like ditalini) about 5 minutes before it’s done simmering.
More Cabbage Recipes
Easy Cabbage Soup

PREP
10 mins

COOK
30 mins

TOTAL
40 mins

This healthy cabbage soup recipe is what I make when I want a little reset or just something that makes me feel good. It’s absolutely packed with vegetables, and all that cabbage cooks down into tender, delicious bites.

8 Servings

Watch Us Make the Recipe

You Will Need

3 tablespoons olive oil

2 cups chopped onion, 1 large

1 ½ cups chopped carrot, 3 to 4 carrots

2 tablespoons tomato paste

4 teaspoons minced garlic, 4 cloves

2 teaspoons Italian seasoning or herbs de Provence

½ teaspoon ground black pepper

¼ teaspoon fine sea salt, plus more to taste

1 (15-ounce) can fire-roasted diced tomatoes with their liquid

8 cups stock or broth, see our veggie broth or chicken stock (1.8L)

2 cups chopped potato, 10 ounces

8 heaped cups chopped cabbage, from 1 medium head

1 bay leaf

¼ cup chopped fresh parsley, for serving, optional

Parmigiano-Reggiano, for serving, optional

Directions

1Sauté the vegetables: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onions and carrots. Cook, stirring often, until the onions are softened and translucent, about 6 minutes.

2Add aromatics: Stir in the tomato paste, garlic, Italian seasoning, black pepper, and ¼ teaspoon salt. Cook, stirring, for 1 minute.

3Build the soup base: Pour in the canned tomatoes with their juices, along with the stock (or broth). Add the potatoes, cabbage, and bay leaf. Increase the heat to medium-high and bring to a boil. Partially cover with a lid, then reduce the heat to maintain a gentle simmer.

4Simmer: Cook at a gentle simmer, partially covered, for about 20 minutes, or until the potatoes and other vegetables are tender.

5To finish: Remove the pot from the heat and discard the bay leaf. Stir in the parsley. Taste and adjust with more salt and pepper. Serve with finely grated Parmigiano-Reggiano, if you like.

Adam and Joanne’s Tips

Storing: Keep leftover cabbage soup in airtight containers in the fridge for up to 4 days. Or, freeze it! Transfer the cooled soup to freezer-safe containers and freeze for up to 3 months. Leave a little room at the top of the container for expansion. Thaw in the refrigerator overnight before reheating.

Salt: Depending on your broth, you may need more salt. I used a low-sodium broth and needed ½ teaspoon, plus a few extra pinches.

The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
1 of 8 servings (about 2 cups)
/
Calories
146
/
Total Fat
5.6g
/
Saturated Fat
0.8g
/
Cholesterol
0mg
/
Sodium
737mg
/
Carbohydrate
23.6g
/
Dietary Fiber
5.1g
/
Total Sugars
9.8g
/
Protein
3.1g

AUTHOR:

Joanne Gallagher
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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June 2, 2026
Creamy Dill Sauce for Salmon Recipe
How to make creamy dill sauce for salmon (or most seafood dishes). This recipe is easy, calls for a short list of ingredients, and lasts in the fridge for a week.

I’ve always been that person who thinks that enough sauce can make just about anything better. We’ve been enjoying this creamy dill sauce recipe over the last week, and we’re obsessed. We created it as a sauce to serve with our salmon patties, but just like our favorite tartar sauce, the serving suggestions go beyond just one recipe for this one (this lemon dill baked salmon or oven baked trout are two that immediately come to mind).

The ingredient list is short and simple, and the only trick to making it the best is to let it sit for 30 minutes so the lemon, dill, and garlic can meld and permeate the creamy sauce.

Key Ingredients

Sour Cream and Mayonnaise: The base of this sauce is sour cream, with a little mayonnaise for extra flavor. We use this combination of sour cream and mayo for our potato salad dressing and love it. If you’re looking for a yogurt-based sauce, you can substitute the sour cream for plain thick yogurt. I like sticking with a brand that’s less tangy, like Fage or Siggi’s.

Dill: This is a dill sauce, after all. We call for fresh dill in our recipe below, but you can use dried dill if that’s all you have on hand. When substituting dried dill for fresh, use 1/3 the amount. So, in the recipe below, you will use 1 tablespoon of dried dill instead of the 3 tablespoons of fresh dill we call for.

Lemon: Fresh lemon is best here. We use both zest and juice to boost the lemon flavor. I love our microplane grater for zesting citrus zest, and I always zest my lemon before slicing and juicing it.

Garlic Powder: This is my secret ingredient for our homemade ranch dressing, and it works like a charm in this sauce, too.

Salt and Pepper: We suggest how much salt and pepper to add, but you really want to taste as you go and add enough to make your palate happy! If the sauce does not pop when you taste it, it probably needs a pinch more salt.

Find the full recipe with measurements below.

How to Make Our Favorite Dill Sauce for Salmon

Tip 1: Use a spoon to stir everything together. This sauce is easy! All you need to do is add all of the ingredients to a bowl and stir them together.

Tip 2: Let it rest for 30 minutes. This sauce gets better with time. We highly recommend letting the sauce sit in the fridge for at least 30 minutes before serving. If you don’t believe me, taste it before you place it into the fridge, and then again after it’s rested. It’s completely different, and the lemon and dill will have permeated throughout the whole bowl. Worth it!

Serving Suggestions

Think of this sauce as a stand-in for times you’d see tartar sauce on a plate. It’s lovely with all kinds of seafood dishes. It’s especially good with salmon recipes, but don’t think you are limited to just salmon. Here’s a list of my top recipes to serve with this sauce:

Creamy Dill Sauce for Salmon

PREP
35 mins

TOTAL
35 mins

This creamy lemon dill sauce is excellent with fish, especially salmon. When making this, give yourself a head start and stir the sauce ingredients together about 30 minutes before you plan to serve it. This little bit of extra time allows the lemon and dill to really infuse the sauce. I especially love this sauce with our salmon patties, poached salmon, and this lemon dill baked salmon.

Makes 1 cup

You Will Need

¾ cup sour cream (170g)

2 tablespoons mayonnaise (30g)

3 tablespoons chopped fresh dill (12g)

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

½ teaspoon garlic powder

Salt and pepper, to taste

Directions

1In a medium bowl, combine all of the sauce ingredients, stir well, then taste. Stir in a pinch of salt and pepper, then refrigerate for at least 30 minutes to allow the flavors to meld (it gets much better after 30 minutes). Taste, adjust with more salt and pepper, then serve.

Adam and Joanne’s Tips

Storing: Homemade dill sauce lasts for about a week when stored in an airtight container in the fridge. The fresh lemon and dill start to fade after that, so we recommend enjoying it within the week. Our family loves it, so we often make a double batch to have it on hand!

Substituting yogurt: You can use plain thick yogurt as a substitute for the sour cream. When using yogurt for this sauce, I prefer a less tangy option like Siggi’s. Taste the sauce before serving to see if it needs a bit more salt.

The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
About 2 tablespoons
/
Calories
70
/
Total Fat
6.8g
/
Saturated Fat
2.6g
/
Cholesterol
14.2mg
/
Sodium
103.8mg
/
Carbohydrate
2g
/
Dietary Fiber
0.2g
/
Total Sugars
0.8g
/
Protein
0.8g

AUTHOR:

Joanne Gallagher
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June 2, 2026