The moment I learned how to make oat milk, I was obsessed! It takes less than 10 minutes, requires very few ingredients, and is perfect for everything from coffee and smoothies to pancakes and muffins.

Of all the plant-based milks, oat milk might be my favorite. It’s incredibly creamy, doesn’t require a lot of sweeteners to taste great, and, as you’re about to see, is surprisingly easy to make right in your kitchen!

All you need is a blender and rolled oats to whip up fresh oat milk. You can easily add it to your morning coffee or cold brew, use it in one of our smoothie recipes, or enjoy it with cereal. Plus, whenever I’m baking and suddenly realize I’ve run out of milk, homemade oat milk is my hero! I use it to make delicious vegan pancakes, vegan blueberry muffins, and more!

Key Ingredients

• Rolled Oats: These are your best bet for creamy, perfectly blended oat milk (and are also what I use for my everyday oatmeal). Avoid instant oats, as they can lead to a slimy texture due to being more processed. Steel-cut oats may work, but are generally not recommended, as they’re harder to blend and won’t give you that creamy texture we all expect from oat milk. If you’re sensitive to gluten, be sure to choose gluten-free certified rolled oats.
• Cold Water: This is the secret weapon against slimy oat milk! Using icy cold water when blending helps to control the starch in the oats, preventing that gummy, slimy unappetizing texture.
• Optional: Feel free to flavor your homemade milk with vanilla extract, sea salt, cocoa powder, or sweeteners like maple syrup or honey. You can even make strawberry oat milk and blend in some strawberries (frozen is best)!

The secret to the best homemade oat milk—one that’s never slimy or gummy—lies in two crucial steps. In addition to blending the oats with ice-cold water, you must thoroughly strain the liquid. Use a nut milk bag, a clean cotton dishtowel, or even a few layers of cheesecloth to remove any remaining oat bits, which yields a silky smooth consistency that’s perfect for everything from coffee and smoothies to your baking needs.

Easy Homemade Oat Milk

Our homemade oat milk recipe is really easy to make. Just keep two things in mind for the best results. First, use rolled oats and ice-cold water. The cold water prevents the oat milk from turning slimy. Second, strain your oat milk using a nut bag, a clean dish towel, or a few layers of cheesecloth. Straining removes any extra bits of oats, which would make your milk slimy and gummy. The staining is so helpful that I like to strain my oat milk twice. Once you have it ready, enjoy your oat milk in smoothies like my favorite blueberry smoothie, or make these incredible vegan pancakes!

Makes 3 cups

You Will Need

1 cup (115g) rolled oats

4 cups (945ml) cold water

1 to 2 tablespoons maple syrup or honey, optional

1/2 to 1 teaspoon vanilla extract, optional for vanilla oat milk

Pinch fine sea salt, optional

Directions

1Blend the oats and water: Add the oats, cold water, and any optional ingredients to a blender. Cover with the lid and blend for 30 to 40 seconds. It’s okay if you see little speckles of oats. It is best not to over blend, as this can cause a slimy texture.

2Strain the oat milk: To prevent a slimy or gummy texture further, strain your oat milk. Strain it through a nut milk bag, a clean cotton dish towel, or multiple layers of cheesecloth set over a large bowl or pitcher. I like to double-strain the mixture so that most of the solids are removed.

3Storing: Store homemade oat milk in a sealed container in the fridge for up to a week. Shake or stir before using.

Adam and Joanne’s Tips

• Make strawberry oat milk: Add frozen berries for a berry-flavored milk. Fresh are fine, but the cold berries help reduce starch.
• Chocolate oat milk: Add a tablespoon or two of cocoa powder and sweeten it to taste with maple syrup or honey.
• Why did my oat milk separate? Some separation is entirely normal. Stir or shake the milk before using.
• Does homemade oat milk froth? Unfortunately, no. Store-bought oat milk that froth has a few more ingredients added (like stabilizers) to help it froth and heat up without turning slimy.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/2 cup
/
Calories
50
/
Total Fat
0g
/
Saturated Fat
0g
/
Cholesterol
0mg
/
Sodium
0mg
/
Carbohydrate
9g
/
Dietary Fiber
1.3g
/
Total Sugars
0g
/
Protein
1.7g

AUTHOR:

Joanne Gallagher

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My favorite bone broth recipe is easy to make and guarantees an intensely flavorful, velvety broth perfect for using in recipes or sipping by itself.

This bone broth tastes just way better than store-bought, and it is much less expensive!

You can use a pressure cooker (Instant Pot) or a slow cooker, so I’ve shared both methods below. The one you choose depends on what works best for your schedule. For more broth recipes you’ll love, see our easy chicken broth, vegetable broth, classic chicken stock, or beef stock.

Key Ingredients

• Bones: I usually use chicken bones and make chicken bone broth, but you can use our recipe below for beef, pork, or a mix of bones. I often use leftover bones from roasting a chicken. Still, the best bones for this recipe have a high collagen and marrow content, providing rich flavor, gelatinous texture, and more nutritional benefits. For poultry, I like chicken wings, backs and necks, and chicken feet (don’t be put off, they have lots of collagen). For beef, use knuckles, marrow bones, and neck bones. And for pork, use neck bones and feet.
• Apple Cider Vinegar: I always add a bit of vinegar to my broth, but it is optional. Some say it helps to break down the bones and connective tissue, which sounds great, but honestly, I cannot confirm. What I do know is that acid almost always makes dishes taste better, and I always have a bottle of ACV in the pantry, so I use it for my bone broth. Other vinegars, like white or red wine vinegar, work well, too.
• Aromatics: Onion, carrots, celery, garlic, bay leaves, peppercorns, and salt help to make this really tasty. For a cleaner, more chicken-forward broth, remove the carrot. For a gingery broth, add a few coins of fresh ginger. For a herby broth, add parsley, dill, or thyme.

Find the full recipe with measurements below.

Tips for How to Make the Best Bone Broth

Tip 1: Use a pressure cooker. I prefer using a pressure cooker (like an Instant Pot) or a slow cooker when making bone broth. While you can make it on the stove, the extended cooking time (24+ hours) makes me uneasy about leaving a pot on an open flame for that long.

Tip 2: Roast your bones. Roasting your bones intensifies the flavor of the broth. I spread them in a single layer on a baking sheet and roast them in a hot oven until they turn brown, usually about 30 minutes.

Tip 3: Building your flavors. Once roasted, transfer the bones to your pressure cooker or slow cooker. Add your desired vinegar and aromatics, then cover everything with cold water. Ensure the water level covers all the ingredients but doesn’t exceed the maximum fill line of your cooker.

Tip 4: Cooking times. Once you have everything in your cooker secure the lid and cook according to your appliance:

• Pressure cooker (Instant Pot): Cook on high pressure for 3 to 4 hours.
• Slow cooker: Cook on LOW for 24 to 48 hours.

Ways to Enjoy Bone Broth

Serve on its own. My favorite way to serve this is to sip it like tea. Heat a cup of broth and season with salt, pepper, or other spices you love. I love grating fresh ginger into my cup for a gingery kick. Then, I sip it as a comforting drink.

Add to recipes. You can also use this broth as your base for soups, stews, gravies, risotto, and rice. Some of my favorite recipes that make the rich, satisfying flavor of bone broth sing are:

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This cold spaghetti pasta salad is a fun dish for potlucks and BBQs, and is also great as a summertime meal. It has an Italian feel with a delicious homemade dressing that makes all the difference, coating every noodle with bright, savory flavor that actually tastes good the next day.

Jump to: Overview | Ingredients | Recipe Tips | Full Recipe Card | How To Make |  Serving Suggestions | More Summer Salad Recipes

At A Glance

• Ready In: About 1.5 hours (mostly chilling time)
• Serves: 6–8
• Diet: Vegetarian, Mediterranean-inspired
• Nutrition Highlights: Fresh vegetables, good fats from olive oil, calcium from cheese
• Main Ingredients: Spaghetti, fresh vegetables, olives, Italian cheeses, homemade herb dressing
• Flavor Profile: Bright, savory, slightly sweet, tangy, zesty, with a hint of heat
• Meal-Prep Friendly: Keeps 3–4 days in the fridge; actually tastes better the next day
• Best Served With: Summer entertaining, potlucks, picnics, casual summer dinners

I first had cold spaghetti pasta salad at a friend’s backyard BBQ in the US, and I was immediately hooked. There’s something about slurping tender spaghetti coated in a tangy, garlicky dressing that just hits different than other pasta salads. But here’s the thing—most versions rely on bottled Italian dressing and seasoning packets, which gets the job done but can taste a little flat and overly processed. This homemade version achieves that same nostalgic, addictive flavor from scratch using pantry spices, good olive oil, and a few smart upgrades. You get the bright, savory, slightly sweet profile you’re craving, but with so much more depth and balance.

It’s especially perfect for those summer days when you want something cold, refreshing, and satisfying—something that actually tastes good the next day, which is honestly half the appeal for potlucks and entertaining. Once you make your own dressing, you’ll never look back.

You might also like these pasta salads:
 Cold Chicken Pasta Salad
 Mediterranean Pasta Salad
 High-Protein Pasta Salad
 Elote Pasta Salad
 Chicken Bacon Ranch Pasta Salad
More Pasta Salad Ideas

What You’ll Need

Here is what you’ll need for this spaghetti pasta salad recipe. Find the full measurements in the recipe card below.

For the Salad:

• Spaghetti (broken in half)—the star of the show; there’s something special about the way spaghetti strands take on dressing compared to other pasta shapes
• Cucumber (seeded and diced)—adds crisp, refreshing crunch
• Red bell pepper/capsicum (finely diced)—sweet, slightly tangy flavor and bright color
• Cherry tomatoes (halved)—juicy, bright, and fresh
• Red onion (finely minced)—adds bite and savory depth without overpowering
• Sliced olives—briny punch that pulls everything together; you can use black, Kalamata, or a mix
• Pepperoncini (finely minced)—delivers a gentle heat and vinegary tang; Golden Greek peppers can also be used
• Shredded Asiago cheese —milder, slightly creamy bite throughout the salad; Manchego or Comté cheese are also great options
• Finely grated Parmesan—melts into the dressing to help emulsify it while adding salty, savory depth. If you don’t have Asiago or other slightly softer aged cheeses, just add more Parmesan
• Fresh basil (thinly sliced)—bright, herbaceous finishing touch that keeps the salad feeling fresh

For the Dressing:

• Olive oil (good quality)—the base; good oil makes a real difference in flavor
• Red wine vinegar—provides acidity and tang
• Lemon juice—extra brightness and helps balance the sweetness
• Sugar—rounds out the flavors; don’t skip this
• Kosher salt—brings everything into focus
• Dried oregano, basil, and parsley—these dried herbs replace the seasoning packet and give you control over flavor depth
• Garlic powder and onion powder—savory umami without the harshness of fresh
• Celery seed—adds an unexpected herbal note that blooms as it sits, but can be left out
• Crushed red pepper flakes (optional)—gentle heat without taking over
• Dijon mustard—helps emulsify the dressing and adds subtle depth
• Finely grated Parmesan—helps the dressing emulsify and cling to the noodles
• Pepperoncini brine—the secret ingredient that ties everything together

Recipe Tips

• About that long ingredient list: At first glance, the dressing might look intimidating, but it’s mostly dried herbs and pantry staples you likely already have. They come together in just a couple of minutes. This homemade version replaces both the bottled dressing and the seasoning packet, giving you the same layered flavor (tangy, savory, well-balanced), but without the preservatives and fillers. It’s worth it.
• Why pepperoncini two ways? The brine adds acid and salt; the minced pepperoncini add gentle heat without overpowering everything. Together, they’re the secret to that addictive tang.
• Why both Asiago and Parmesan? The finely grated Parmesan melts into the dressing, helping to emulsify it while adding salty, savory depth. The Asiago is added in larger shreds, bringing a milder, slightly creamy bite throughout the salad. You can also use Manchego or Comte cheeses. You can use all Parmesan if you prefer, but the combination adds nice balance of flavor and texture.
• Flexible vegetables: This recipe is beautifully flexible. The base uses crisp, fresh vegetables for contrast, but you can swap or add based on what you have on hand or what’s in season. Think crunchy (celery, radishes, carrots), juicy (zucchini, green beans, corn), briny (artichoke hearts, sun-dried tomatoes, capers), or roasted (roasted red peppers, grilled zucchini, roasted cherry tomatoes).
• Make-ahead tip: You can prep everything the day before—chop vegetables, make the dressing, cook and chill the pasta. Just hold back the fresh basil until just before serving so it stays vibrant. Add a drizzle of olive oil or a splash of vinegar before serving if the salad looks a little dry.
• Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. The pasta will absorb the dressing as it sits, which is normal—just refresh it with a bit more olive oil or a splash of red wine vinegar or pepperoncini brine before serving. Keep it chilled (it shouldn’t sit out for more than about 2 hours). Don’t freeze—the vegetables lose their texture, and the dressing separates.

If you’ve tried this cold spaghetti pasta salad 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.

How To Make Cold Spaghetti Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for making this cold spaghetti pasta salad.

• Cook spaghetti in well-salted water until just al dente. Don’t overcook—you want it to have a little bite because it will soften as it sits.
• Drain and rinse briefly under cold water (or dunk into iced water) to stop the cooking. Shake off excess water thoroughly so the dressing clings properly.
• While the pasta cools, whisk all dressing ingredients together until emulsified. Taste it. It should be bright, savory, slightly sweet, and assertive. Let it sit for 5 minutes—the heat and celery seed will bloom and become more noticeable. Taste again and adjust as needed.

• Transfer the cooled pasta to a large bowl and toss with about ⅔ of the dressing while the pasta is cool but not ice-cold. This helps it absorb the flavors properly. Let it sit for 5–10 minutes.
• Add the cucumber, bell pepper, tomatoes, red onion, olives, and minced pepperoncini. Toss gently so you don’t break anything up.
• Fold in the Asiago, Parmesan, and fresh basil. Add the remaining dressing as needed—you may not need it all, and it’s easier to add more than to take away.
• Cover and refrigerate for at least 1 hour. Before serving, taste and adjust with a splash of vinegar, extra olive oil, or a pinch of salt if needed. The flavors meld beautifully as it sits.

Serving Suggestions

Honestly, this is one of those recipes that works for just about every occasion. Bring it to potlucks and picnics—it travels beautifully and tastes even better the next day. Serve it at summer BBQs alongside grilled meats and vegetables, or make it a main dish on a warm evening when you don’t feel like cooking. It’s also perfect for meal prep; divide it into containers and grab it for a cold, satisfying lunch. Pair it with crusty bread, a crisp white wine, or a cold beer. The fresh, tangy flavors work well with just about anything summery.

More Summer Salad Recipes

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Making our Thai green curry paste recipe from scratch is easy. The vibrant green color alone is enough to make you smile, but just wait until you take a bite!

This green curry paste recipe is perfect for Thai green curry, but it also adds a herby spicy note to fish curry, chicken, and veggies. It’s bright and super herby thanks to mint and basil, and you can easily control the spice level. Thai green curry is usually pretty hot, but if that’s not your style, you can easily tone things down with our recipe. You’ll never go back to store-bought!

We love Thai curries, but store-bought curry pastes can vary a lot in flavor. That’s why we jumped at the chance to learn how to make our own, and now, after sharing three versions (red curry paste, yellow curry paste, and this green one), we’re so excited for you to join us!

Key Ingredients

• Peppers: All of the curry pastes on Inspired Taste are intended to be as close to authentic as possible while using ingredients that are typically available. For this green curry paste, which is traditionally hot and spicy, we’re using jalapeño. You can swap it for serrano or use Thai green chilies (which really pack a punch), but I find the jalapeño does the trick nicely. For a milder curry, remove all the seeds and membranes from the pepper before processing. In addition to the jalapeño, we use a mild Anaheim pepper, which adds even more fresh green flavor.
• Coriander Seeds, Garlic, Green Onion, and Ginger: These aromatics form the foundation of our curry paste, guaranteeing an absolutely irresistible flavor. For the green onions, look for ones with more green than white.
• Lemongrass Paste: Thai green curry paste is not complete without lemongrass! I love the convenience of lemongrass paste (sold in tubes), but if you’re working with fresh, check out the tips below the recipe. I also use lemongrass paste to make our sweet and sour meatballs.
• Fish Sauce and Lime: These bring everything together, adding brightness, umami, and a touch of saltiness. While many curry paste recipes use dried shrimp or shrimp paste, fish sauce is a great alternative that’s much easier to find (if vegetarian, omit the fish sauce). I have Red Boat and Three Crabs fish sauce in my pantry.
• Brown Sugar and Sesame Oil: We don’t use a lot, but a little bit of sugar and sesame oil balances the brighter, spicier ingredients like lime and peppers.
• Green Herbs: We use a powerful trio of fresh mint, basil (Thai basil is best, but Italian basil works), and cilantro. For the mint and basil, use the leaves. For the cilantro, use the stems. They add texture to the paste and a rich cilantro flavor.

Find the full recipe with measurements below.

Tips for Making the Best Green Curry Paste

Tip 1: Adjust the heat to your taste. We swap traditional Thai chilies for more common jalapeños. You can, of course, use Thai chilies if you have them, but our recipe guarantees a delicious green curry no matter what.

• For a milder curry, remove the seeds and white membrane.
• For a spicy curry paste, use one jalapeño with the seeds left in.
• For an authentic and very hot curry, increase to two jalapeños or add one to two Thai green chilies (those little green chilies really pack a punch!).

Tip 2: Blend until almost smooth. I use my food processor and let it run, scraping down the sides every so often, until I have an almost smooth paste. A blender works really well, too (and might even get you an even smoother paste). Just keep blending until it looks similar to our photos.

Tip 3: Using your homemade green curry paste. The most common use for this is with coconut milk to make a classic green curry. I use 4 to 6 tablespoons for one 13.5-ounce can of full-fat coconut milk, but you can adjust this to your liking. Whatever you do, make sure you quickly cook the curry paste in a bit of oil before adding the coconut milk. This quick step “blooms” the spices and aromatics, releasing their full flavor. If you don’t use it for curries, get creative! It adds a fresh, spicy flavor to mayonnaise, meatballs, butter, fish, chicken, and more.

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This fajita recipe is truly restaurant-worthy. The secret is cooking the steak, chicken, and shrimp all in one skillet, which builds incredible flavor.

We are obsessed with this recipe. Thanks to the combination of steak, chicken, and shrimp, they are just as good, if not better, than what you can get at a restaurant.

I realize cooking three proteins for dinner seems like a lot, but with our clever recipe, it’s easier than you think. We use the same skillet to cook the steak, chicken, shrimp, and veggies, which means we build so much flavor! You will love it.

Key Ingredients

• Steak: I use flank or skirt steak for this recipe because it cooks quickly and becomes incredibly tender when sliced against the grain.
• Chicken breast: I love chicken breast in this recipe, but you can use chicken thighs with no changes.
• Shrimp: I love combination fajitas, so I include shrimp. For this recipe, choose large to jumbo shrimp.
• Veggies: Even though this recipe has steak, chicken, and shrimp, the veggies are still my favorite part. All the juices and spices leftover from cooking the proteins get scooped up by the veggies, which makes them extra delicious. I use onion and bell peppers (or poblano peppers).
• Fajita seasoning: I love our homemade seasoning! I bet you already have everything in your spice cabinet to make it. You’ll mix chili powder (I love ancho chili powder), cumin, oregano, garlic powder, and smoked paprika.
• Tequila: Everything for this recipe is cooked in the same skillet, so the bottom of the pan builds in flavor thanks to bits of steak, chicken, shrimp, and spices sticking to it. A generous splash of tequila helps to lift all that flavor from the pan to create a sauce. A Mexican beer or chicken stock is a good substitute.
• Lime: I squeeze fresh lime into the skillet and serve more lime wedges on the side. With this recipe, you can’t have too much lime.

Find the full recipe with measurements below.

How to Make the Best Fajitas

Tip 1: Marinate using our dry rub. To make them extra flavorful, I marinate the steak, chicken, and shrimp with salt and a simple fajita spice rub (ancho chili powder, cumin, garlic powder, oregano, and smoked paprika) for 30 minutes before cooking.

Tip 2: Start with chicken. I cook the chicken since it takes the longest. My favorite method for cooking chicken breasts is to sear them in a skillet, then cover and cook over low heat until done. After 10 to 15 minutes, I transfer them to a plate and cover with foil while I cook the steak. For a recipe using just chicken, check out these garlic citrus chicken fajitas.

Tip 3: Use the same skillet for the steak. Cook your steak until browned on both sides and slightly pink inside (I like to cook to medium, around 140°F). Then it joins the chicken to rest.

Tip 4: Use the same skillet for veggies and shrimp! Sliced onions and peppers go in the pan and cook until softened. They release moisture as they cook, which mixes with the flavorful bits stuck to the skillet from cooking the steak and chicken. I move the veggies aside as they finish and cook the shrimp until firm and opaque.

Tip 5: Deglaze your skillet. After the chicken, steak, shrimp and veggies are finished, I add a splash of tequila, Mexican beer, or chicken stock to deglaze the pan for extra flavor.

Tip 6: Reheat chicken and steak for serving. To serve, I slice the steak and chicken and add them back to the pan, helping to reheat. Then, it’s time to build those delicious fajitas!

Serving Suggestions

Homemade flour tortillas or corn tortillas take this recipe to the next level! Then, you can load them up with your favorite toppings. I love sliced avocado, guacamole, sour cream, shredded cheese, and pico de gallo. 

A side of Mexican rice, refried beans, or homemade black beans is always a hit. And, of course, remember the tortilla chips and salsa for the table.

More Tex Mex Recipes

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Homemade croutons are so much tastier than store-bought! They’re perfectly crunchy, and you can customize them with your favorite herbs and spices. A batch of these easy croutons can be ready in 15 to 20 minutes using your favorite herbs and spice blends.

I love adding croutons to my salads, but don’t really enjoy store-bought options. That’s why I’m in love with these easy homemade croutons! They’re the perfect topping for salads or soups, like Caesar salad or this easy tomato soup.

You can make a double batch and have them for another day or use them to top your favorite pasta dishes or casseroles. Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.

Key Ingredients

• Bread: Use a quality bread. I love using bread from my local bakery. Day-old bread crisps up quicker, but fresh bread will still work.
• Olive Oil: Use a tasty olive oil or substitute for melted butter.
• Herbs: When the croutons are crisp and you’ve removed them from the oven, throw in your favorite dried herb blend or toss with chopped fresh herbs (see the notes section of the recipe for suggestions). If you love garlic, take a look at our garlic croutons!

Find the full recipe with measurements below.

How to Make Croutons

To make croutons from scratch, simply tear or slice bread into small chunks and toss with olive oil, salt, pepper, and, if you’d like to add them, some herbs. Bake the seasoned bread in the oven until crisp. They usually take somewhere between 10 and 20 minutes, depending on how large they are and how fresh the bread is.

Ways to Use Homemade Croutons

You may think that croutons are only for scattering onto salads, but that’s just the start. I love adding them to homemade soups and stews. This tomato soup and this creamy vegetable soup are my favorite.

Knowing how to make your own croutons is useful around the holidays, especially if you are tasked with making stuffing! In this mushroom stuffing recipe, we start by crisping the bread into croutons before mixing with the remaining ingredients.

Then, of course, there is the obvious option of adding homemade, perfectly crispy croutons to salads (see our favorite Caesar salad to see it in action).

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Our family loves these homemade fish sticks! They are flaky and tender on the inside and crispy on the outside. These are baked, not fried, and call for a handful of real, simple ingredients.

These homemade fish sticks are way better than anything sold in the freezer section of your local grocery store. Just like our homemade chicken nuggets, adults and kids go crazy for them, thanks to our simple seasoning blend. Plus, since we bake them in the oven, they are healthier, too.

I cannot wait for you to make these fish sticks. The ingredient list is simple, and you probably already have most of what you need in your kitchen! I love them served next to fresh lemon slices and homemade tartar sauce. We also love this homemade ketchup and our creamy honey mustard sauce!

Key Ingredients

• Fish: Use any firm white fish like Pacific cod, mahi-mahi, or tilapia. The trick is to cut the fish into similar sizes so the fish sticks all bake in the same amount of time.
• Flour, Eggs, and Breadcrumbs: We use a three-part breading. First, all-purpose flour is mixed with spices. Second, beaten eggs and a little hot sauce, and third, breadcrumbs mixed with a little oil and dill. For gluten-free fish sticks, use gluten-free flour and crushed gluten-free certified cereal or potato chips for the breadcrumbs. For egg-free, try substituting the egg for cream (or a plant-based cream).

How to Make Fish Sticks

To bread the fish, we use a traditional three-part breading process, which is the best way to make sure the breading stays on the fish and becomes crisp. It’s a simple process. Add flour and spices to one dish, beat eggs in a second dish, and then mix breadcrumbs and a few more seasonings in a third dish.

After cutting the fish into thin strips, roll them into the flour, dip them into the egg, and then coat them in the breadcrumbs.

As I mentioned above, we bake our fish sticks. You can also fry them in a deep skillet with oil or use an air fryer (we haven’t tried this yet, but I bet they would be amazing).

You have two options when baking them: First, you can bake them directly on a parchment paper-lined baking sheet. You will need to flip the fish sticks halfway through baking. Or, follow my favorite method and bake them on an oven-safe wire rack set inside a rimmed baking sheet. The rack allows air to circulate around the fish, which makes them extra crispy.

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This Vietnamese pho recipe is made with an authentic broth made from scratch using charred ginger, onion, fennel, clove, star anise, cardamom, and cinnamon.

Pho (pronounced “fuh”) is a Vietnamese noodle soup originating in northern Vietnam in the early 20th century. Since then, it has spread across the globe, becoming one of the world’s most beloved noodle soups. One taste, and you’ll see why. If you haven’t tried it, Vietnamese pho is savory, incredibly aromatic thanks to the perfect balance of spices.

Every time I make this authentic beef pho recipe (phở bò), I want to make it again. It takes some time, but it’s mostly letting it simmer on the stove (the aroma is incredible). We first learned how to make pho many years ago and are so happy that we did. Even if you’ve never made pho before, you can do it, and after you make one bowl you will be hooked.

Key Ingredients

Beef Bones: The secret to the best, most flavorful pho is to simmer bones rich in collagen and marrow for 3 hours. I love knuckle and leg bones for pho, but you can mix and match what’s available. Neck, marrow, knuckle, and leg bones are all excellent options.

Onion and Fresh Ginger: To get that distinctive, smoky flavor of traditional beef pho, you’ll want to char the onion and ginger before simmering them with the bones. It’s a simple step that adds incredible flavor and a bit of color to our broth. You’ll lay onion and slabs of ginger on a baking sheet and broil them until charred around the edges (watch me do it in the video). Then, add them to the stockpot with your parboiled bones.

Pho Spices: Beef bones add incredible savory flavor, but it’s the spices that really make the best pho. Our recipe calls for cinnamon, whole coriander seeds, fennel seeds, star anise, cloves, and a black cardamom pod. If you do not have these in your spice cabinet, you may have success at an Asian market where I’ve often seen spice packets for pho.

The most unusual spice I listed is black cardamom, which I’ll admit I’ve only really use for this recipe. That said, if you can find it, it’s so worth it! I’ve seen it in Asian markets or online. It’s very smoky, and even though we only add one pod, it adds so much flavor.

Fish Sauce: You can’t make pho without fish sauce. You’ll use it when cooking and serving the broth. Andrea Nguyen of Viet World Kitchen suggests that when shopping for fish sauce, look for glass bottles, not plastic, and allow price to guide you. Go for the mid to high-priced fish sauce (which will run you $8 to $15). Two brands of pho we have in our kitchen are Three Crabs and Red Boat.

Rock Sugar: Sugar balances the savoriness of our beef broth. I use yellow rock sugar for traditional pho, which I buy at a local Korean market (it is also sold online). If you cannot find it, you can use regular sugar. The flavor is not exactly the same, but it works. (Rock sugar does a better job at rounding out the flavors.)

Noodles: Use flat rice noodles for pho, also known as bánh phở in Vietnamese. Rice noodles are delicate and a little chewy, made from rice flour and water. I use the noodles that are around 1/4-inch wide. You can buy fresh noodles at Asian markets (pictured below), which is a nice treat, but dried rice noodles work nicely.

Beef for Serving: In traditional Vietnamese pho, thinly sliced raw beef is often added to the serving bowls before pouring over hot broth. The heat of the hot broth gently cooks the thinly sliced raw beef to a tender medium or medium-rare, depending on the broth’s temperature. You can use cooked beef instead or leave it out (the soup is still delicious without extra meat).

Toppings for Pho: If you’ve ordered pho at a Vietnamese restaurant, then you know one of the most exciting things about it is the plate of optional toppings that comes with your big bowl of pho! We serve pho soup next to a plate of Thai basil, fresh mint, thinly sliced onion, crispy bean sprouts, and lime. Fresh chilies are also lovely! You can also keep fish sauce, Asian chili sauce, and hoisin sauce nearby.

How to Make the Best Pho

Making pho at home takes some time, but most of that time is hands-off. You’ll spend most of your hands-on time in the first 40 minutes, and then it’s sitting back while the broth gently simmers.

Tip 1: Parboil the beef bones. I highly recommend that you par-boil the bones before simmering them for our broth. It feels a little odd since you’ll fill a pot with the bones and water, bring it to a boil, and then dump all the water down the drain. Many of our readers worry this is getting rid of flavor for your broth, but it isn’t. The flavor comes much later after a few hours of simmering. Par-boiling simply helps clean the bones of any impurities that would muddy the flavor or color of your broth. You can watch me do it in our video!

Tip 2: Toast your spices. The second tip for the best tasting pho is to toast your spices. Toasting them wakes them up and makes them even more aromatic. Toss them into a dry pan over medium heat, stay close, and shake them around several times. You’ll know when they’re ready when you start to smell them. It only takes two to three minutes.

Tip 3: Simmer broth low and slow. Cover the parboiled bones with water, and add the charred onion and ginger, toasted spices, salt, fish sauce, and rock sugar. The broth will cook at a very low, gentle simmer for about 3 hours, and then you are ready to serve! Before serving, I like to taste my broth and then adjust the seasoning with more salt, sugar, or fish sauce as needed.

Tip 4: Prepare your bowls for serving. When your broth is done, you can strain and get your bowls ready! To assemble the bowls, cook your noodles in a separate saucepan (never in the broth), rinse them, and divide them between serving bowls. Place raw or cooked beef on the noodles, then ladle the simmering broth over them.

Tip 5: It’s all about the toppings. Serve immediately with your favorite toppings, such as fresh herbs, bean sprouts, and lime. I hope that’s helpful! Remember, we have a full-length video walking you through this process, so if you are hesitant, make sure you hit play!

More Delicious Beef Recipes

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This balsamic vinaigrette recipe is one of those dressings I always come back to. It’s tangy, a little sweet, and honestly, it is so much better than store-bought!

I love making salad dressings from scratch, and this balsamic vinaigrette is the one I reach for most. We almost always have everything on hand, and it’s delicious on just about any salad you can think of.

You’ll find our basic balsamic vinaigrette recipe below, plus two fun variations: a creamy version and a strawberry one. We especially love drizzling it over our balsamic strawberry salad!

Key Ingredients

• Balsamic Vinegar: Use what you have. Most of us have the less expensive bottles with thin, pretty tart vinegar inside. That’s what I’ve assumed in our recipe below. If you have thicker, aged balsamic vinegar, it will still be lovely in our recipe. We recommend tasting it before using it to make the dressing. If it already tastes syrupy and sweet, you can probably skip the sweetener. If it’s tart and acidic, you’ll want to add a little sweetness with maple syrup, honey, or jam.
• Dijon Mustard: We use mustard in many of our salad dressing recipes and love it in this balsamic dressing. It helps the ingredients emulsify and makes it taste more like what you are served in nicer restaurants. Whole-grain mustard is a good substitute.
• Olive Oil: Use your favorite extra-virgin olive oil. I like fruiter, lighter olive oils, but use what you have or love.
• Sweetener: Maple syrup and honey are lovely (I only add a little bit) and balance the tartness of balsamic vinegar.

Find the full recipe with measurements below.

How to Make the Best Balsamic Vinaigrette

Tip 1: Whisk everything but the oil first. To get a really nice emulsion, whisk your balsamic, mustard, sweetener, salt, and pepper together until well combined. Then slowly stream in the olive oil, whisking as it is added.

Tip 2: Be ready to adjust to taste. Balsamic vinegar varies in sweetness, thickness, and acidity. Less expensive bottles are usually thinner and quite tart, while more expensive bottles can be syrupy and sweet. You can use either in our recipe, but it’s helpful to know what you are starting with before adding your sweetener. If your vinegar is tart, add the sweetener as recommended below. If it’s already sweet, hold off, make the dressing without sweetener, then adjust to taste.

Recipe Variations

• Make it creamy. If you prefer creamy dressings, add a spoonful of mayonnaise, sour cream, plain yogurt, or crème fraîche (my favorite).
• Add jam. Honey or maple syrup are in our basic recipe, but to add more fruity flavor, swap the sweetener with your favorite jam. Strawberry jam is incredible. Fig jam pairs really well with balsamic, and I adore this peach jam!

More Homemade Salad Dressing Recipes

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I love this easy homemade spaghetti sauce recipe! It is ready in under 45 minutes, and you can use your favorite ground meat to make it. I love ground beef, turkey, or sausage!

Like you, we live busy lives and need dinner on the table quickly. That’s why I love this easy homemade spaghetti sauce. It’s quick and easy to make, plus it lasts in the freezer for months, which means I have a delicious meal anytime I need it.

This simple meat sauce can be made in about 45 minutes. We love using this sauce when making our weeknight spaghetti. For a more authentic, slowly cooked meat sauce, try my favorite bolognese recipe with ground beef, milk, white wine, and tomato.

Key Ingredients

• Ground meat: You can use any ground meat for this recipe. Ground turkey or chicken are great choices if you prefer a leaner option. Ground beef and pork offer a richer flavor. Choose whichever you like and have available. Check out our veggie spaghetti recipe if you want a meatless option.
• Tomatoes and tomato paste: Canned crushed tomatoes are the foundation of this spaghetti sauce, and they make it super easy to prepare.
• Onion, garlic, and spices: We like to keep this recipe simple because it’s a quick and easy weeknight meal. You probably already have most of the ingredients in your pantry.
• Broth or wine: After browning our meat, we deglaze the pot with a bit of liquid. Water is fine, but for more flavor try chicken broth or your favorite dry wine (red or white will do the trick). I use white wine when making this homemade bolognese.

Find the full recipe with measurements below.

Tips for Making Homemade Spaghetti Sauce

Tip 1: Browning the meat. We make this spaghetti sauce all the time, and it never disappoints. We start by browning ground meat in a little oil. We prefer ground turkey to keep things lean, but any ground meat, such as beef, pork, chicken, or even lamb, works great. Once the meat is browned, we add chopped onion and cook until it softens. Then we toss in garlic, tomato paste, and spices to build even more flavor.

Tip 2: Deglaze pot for extra flavor. By deglazing the pot with a splash of liquid we capture all those tasty bits stuck on the bottom. You can use water, broth, or even wine (whatever you have on hand). Just be sure to scrape the bottom well! Once the pot is clean, we stir in canned tomatoes and let everything simmer for 20 to 30 minutes or until the sauce thickens.

Tip 3: Make it your own. As the sauce simmers, we taste it regularly and adjust the seasoning. Don’t be afraid to add more salt, pepper, or spices. If the sauce tastes too acidic, a pinch of sugar can balance it out. If it seems bland, add a dash of fish sauce, minced anchovies, or even mushroom powder for a rich and savory flavor.

Ways to Use Homemade Spaghetti Sauce

We use this homemade sauce in so many ways. It’s perfect tossed with cooked spaghetti (like in this spaghetti recipe) or other pasta shapes. I love it with homemade gnocchi or ricotta gnocchi. It’s also excellent spooned over veggie noodles, like roasted spaghetti squash or zucchini noodles. I also love serving it next to some homemade garlic bread or focaccia bread and a side salad.

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