Published: May 2026
Author: Jaymie and Lily Recipe origin: Middle East
Sesame-free hummus is nearly impossible to find, as tahini (a paste made from sesame seeds) is a common ingredient. This delicious recipe proves it isn’t necessary—the hummus is just as creamy and flavorful without it.
Naan bread or pita
¼ cup water
2 TBSP of oil packed sun-dried tomatoes (separate a few, chopped, for garnish)
½ tsp salt
¼ tsp ground pepper
2 garlic cloves
1 can (15 oz) chickpeas, drained (separate out a few for garnish)
Chopped fresh parsley, optional
Toast the naan bread or pita. Slice into triangles.
Combine water, sun-dried tomatoes, salt, pepper, garlic, and chickpeas in a food processor or blender. Process until smooth.
Garnish with chopped sun-dried tomatoes, a few chickpeas, and parsley.
Sesame-free hummus is nearly impossible to find, as tahini (a paste made from sesame seeds) is a common ingredient. This delicious recipe proves it isn’t necessary—the hummus is just as creamy and flavorful without it.
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Published: May 2026
Author: Jaymie and Lily Recipe origin: Mediterranean
For those allergic to eggs who can’t use mayonnaise, spinach artichoke dip can be tricky. This recipe is a great substitute for traditional spinach artichoke dip, especially if you like feta!
14 oz can of artichokes, chopped
1 TBSP olive oil
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
8 oz of feta, roughly chopped or crumbled
6 oz fresh spinach, chopped
1 cup parmesan cheese, grated
½ cup Greek yogurt
1-2 scallions, chopped
Preheat oven to 400 degrees.
In a small baking dish mix together the artichokes, olive oil, garlic powder, salt, pepper, and feta.
Bake for 20 minutes.
Mix everything together and then add the spinach, parmesan, greek yogurt, and scallions.
Mix again so everything is combined.
Bake for another 10 minutes.
Serve with your favorite crackers, veggies, chips, or crusty bread!
For those allergic to egg and can not use mayonnaise, spinach artichoke dip can be tricky. This recipe is a great substitute for traditional spinach artichoke dip, especially if you like Feta!
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Published: April 2026
Author: Papa Jimmy Recipe origin: USA
Note from Jessie, author of “Papa Jimmy’s Family Cookbook”: To this day, Papa Jimmy’s apple pie is my favorite food. I will eat half the pie in one sitting. Every Thanksgiving Papa would make extra apple pie to send home with me and I don’t know if that apple pie ever saw a Black Friday sunset.
Pie crust (top and bottom)*
Thinly sliced apples to fill
1 cup white sugar
1 tablespoon lemon juice
1 teaspoon cinnamon
1/3 cup brown sugar
1/2 stick butter, melted
1 tablespoon tapioca flour
2 tablespoon flour
1 cup water
*Jimmy’s Pie Crust
2 cups flour
3/4 cup lard, cold
1 tablespoon sugar
1/2 teaspoon salt
1 egg
1/4 cup cold water
Directions:
Preheat oven to 350°F.
For pie crust: Mix flour, sugar, and salt together.
Cut cold lard into flour mixture using your fingers or a pastry blender until it resembles course crumbs.
Beat egg and cold water together. Slowly add water and egg to flour mixture until dough just sticks together. Dough should be crumbly, but hold its shape when pressed. Wrap in plastic wrap and rest for 20 min before rolling out.
Fill a deep dish pie crust with thinly sliced apples. Pack apples down and fill until over the top of the dish. Add lemon juice on top of apples.
Evenly spread white sugar and cinnamon over apples.
Mix melted butter and brown sugar, pour over apples.
Mix flour, tapioca flour, and water. Carefully pour over pie.
Cover with top crust and dust with course sugar.
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I came across this recipe 20 years ago at a tree planting camp where I was the baker (then cook) for four summers. In addition to shredded carrots it’s chock-full of warm spices, toasted pecans, and shredded coconut, all offset by a not-too-sweet cream cheese frosting that’s as essential to this cake as the carrots are.
FOR THE CAKE:
2 cups (240 grams) all purpose flour
2 teaspoons baking soda
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
2 cups (400 grams) granulated sugar
1¼ cups (225 grams) vegetable or canola oil
4 large eggs, at room temperature
3 cups (290 grams) shredded carrots (from about 4 large carrots)
1 cup (105 grams) chopped toasted pecans (chop them fairly finely to make cutting the finished cake easier)
1 cup (90 grams) unsweetened toasted coconut flakes (optional, also chopped up a bit to make cutting easier)
FOR THE CREAM CHEESE FROSTING:
16 ounces (450 grams) cream cheese, at room temperature (use two full bricks)
½ cup (113 grams) unsalted butter, at room temperature
2 cups (240 grams) confectioners’ sugar, sifted (start with slightly less, and taste as you go)
Splash of vanilla
Big pinch of salt
Extra toasted pecan halves, for decorating
Preheat oven to 350°F. Grease the sides and bottoms of two 10-inch round cake pans (or three 8-inch pans) with butter and press a circle of parchment into the bottom of each. [Using just 2 pans still makes a fairly tall cake.]
In a medium mixing bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large mixing bowl, whisk together sugar and oil. Add eggs, one at a time, whisking until combined after each addition. Stir in flour mixture with a rubber spatula until there is just a bit of dry flour showing. Add shredded carrots, pecans, and coconut and stir until thoroughly combined and evenly distributed.
Divide batter equally between the prepared cake pans. Bake for 35-50 minutes, until a cake tester or toothpick inserted in the center of the cake comes out clean. Cool in the pans on a wire rack for 15 minutes, then carefully turn the cakes out onto the rack to cool completely.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth/slightly whipped. With the mixer on low speed, gradually add confectioners’ sugar. When all the powdered sugar has been added, turn the speed up to medium and beat until fluffy, about 1 minute. Scrape down the sides and bottom of the bowl and stir by hand a bit to make sure everything is fully incorporated.
When the cake layers have cooled, level the cakes with a serrated knife if necessary. Place one cake layer on a serving plate. Spread a thick layer of frosting on top of the cake with an offset spatula. Place the other cake layer on top of the frosting, flat side up. Spread a crumb coat of frosting on the top and sides of the cake with an offset spatula, then chill the cake in the refrigerator for 10-15 minutes.
Ice the cake with the remaining frosting. Allow the cake to chill for at least 30 minutes for the frosting to firm up a bit.
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Serves 8 / Total time: 15 minutes
Ingredients
3 tbsp. roasted & salted pistachios, chopped
4 oz. goat cheese
3 oz. thinly sliced Calabrese or other spicy salami, finely chopped
1 tsp. finely grated lemon zest
24 large dates (about 6 oz.), preferably Medjool, pitted
Hot honey (for drizzling)
Mix goat cheese, salami, and lemon zest in a medium bowl. Slice dates in half lengthwise, taking care not to cut all the way through, and open like a book. Stuff each date with a small scoop of goat cheese mixture.
Arrange dates, filling side up, on a large plate or platter. Drizzle honey over and top with pistachios.
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Published: February 2026
Author: Kristin L. Recipe origin: USA
From Heritage Cookbook creator Kristin L.’s ‘Make Ahead Dinner Party’ menu: This is my go-to dinner party meal! The house smells amazing when everyone arrives and all the work is already done and in the oven! Make sure to serve this with hot crunchy bread. A nice starter is a simple salad with Gorgonzola cheese and a simple vinaigrette. Round things off with something chocolate.
Serves 6 to 8 | 3 hours total (including cooking time)
Garbanzo Beans:
3 15-oz cans garbanzo beans drained and rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, diced
2 celery stalk, diced
3 medium carrots, diced
4 large fresh rosemary sprigs
4 large fresh thyme sprigs
1 teaspoon salt
1/2 cup golden raisins
1 quart chicken stock
Short Ribs:
8 3- to 4-inch-long meaty short ribs
2 tablespoons vegetable oil
1 small onion, chopped
2 small carrots, chopped
2 celery stalks, chopped
5 large fresh thyme sprigs
3 garlic cloves, peeled
3 cups low-salt chicken broth
1/2 cup sherry vinegar
2 fresh tarragon sprigs
1 cup sliced hot cherry peppers, drained (from a jar)
Preheat oven to 350°F. Sprinkle short ribs on all sides with salt and pepper. Heat oil in heavy large wide ovenproof pot over medium-high heat. Add short ribs in single layer and brown on all sides, about 12 minutes. Transfer ribs to plate. Add onion, carrots, celery, 2 thyme sprigs, and garlic to pot. Sauté until vegetables brown, about 10 minutes. Return ribs to pot in single layer, meat side down. Add broth, vinegar, tarragon sprigs, and 3 thyme sprigs and bring to simmer (broth will not cover ribs). Bake uncovered until ribs are tender, about 1 hour 45 minutes.
While the ribs cook, make your beans. Heat oil in a large pan over medium-high heat. Add onion, celery, and carrots; sauté until vegetables begin to brown, about 10 minutes. Add rosemary and thyme. Add beans to pan and broth and bring to boil. Reduce heat to medium-low and add raisins. Let simmer for about 30 minutes. Reduce to low and keep warm.
Using oven mitts, transfer short ribs to stove top. Tilt pot; spoon off fat from surface. Drain bean-raisin mixture. Add cherry peppers and drained bean-raisin mixture to the ribs in the pot. Simmer until sauce thickens slightly, about 15 minutes. Season with salt and pepper. Transfer to bowls to serve.
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Yields 8 to 10 servings / 40 minutes (plus cooling and chilling)
Crust
24 Oreo or other creme-stuffed chocolate sandwich cookies
4 tablespoons unsalted butter, melted
Filling
3 large eggs
1 cup (200 g) granulated sugar
6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup)
1 tablespoon vanilla extract
1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt
½ cup (1 stick) unsalted butter, room temperature
1 cup heavy cream
Topping and Assembly
1 ¼ cups heavy cream
¼ cup (28 g) powdered sugar
1 teaspoon vanilla extract
¼ teaspoon Diamond Crystal or Morton kosher salt
Chocolate curls (for serving; optional)
Crust
Crumble 24 Oreo or other creme-stuffed chocolate sandwich cookies into a large resealable plastic bag and seal. Using a rolling pin, crush to very fine crumbs. (Alternatively, pulse cookies in food processor just until fine crumbs have formed; you should have about 2 cups.)
Transfer crumbs to a medium bowl and add 4 tablespoons unsalted butter, melted. Mix until crumbs are evenly saturated in butter and transfer to a standard 9″-diameter glass pie dish. Press into an even layer across bottom and up sides with a flat-bottomed measuring cup. Chill crust at least 1 hour and up to 12 hours.
Filling
Whisk together 3 large eggs and 1 cup (200 g) granulated sugar in a medium heatproof bowl set over a large saucepan of barely simmering water (bowl should not touch water). Heat, vigorously whisking often, until sugar is almost completely dissolved and mixture is pale yellow and slightly aerated, about 5 minutes.
Add 6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup), 1 tablespoon vanilla extract, and 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt and stir with a rubber spatula until chocolate is melted and mixture is thick and smooth, about 2 minutes. Remove bowl from heat and let cool (do not cover; about 30 minutes).
Using an electric mixer on medium-high speed, beat ½ cup (1 stick) unsalted butter, room temperature, in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add cooled chocolate mixture, and beat just until combined, about 30 seconds. Scrape down sides and bottom of bowl with a rubber spatula, then mix on medium-high speed until slightly lightened in color and fluffy, about 5 minutes. Set butter mixture aside.
Beat 1 cup heavy cream in another medium bowl on medium-high speed until stiff peaks form, about 2 minutes. Scrape whipped cream into reserved butter mixture and gently stir to combine. Scrape filling into crust and smooth into an even layer. Chill (uncovered) in the refrigerator at least 4 hours.
Topping and Assembly
Just before serving pie, using an electric mixer on medium-high speed, beat 1 ¼ cups heavy cream, ¼ cup (28 g) powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon Diamond Crystal or Morton kosher salt in a medium bowl until light and fluffy, about 2 minutes (be careful not to over beat). Dollop whipped cream over pie filling and, using offset spatula or a spoon, spread out to crust in an even layer, creating dramatic swirls and swooshes. Top with chocolate curls if desired.
Do Ahead: Pie (without toppings) can be assembled 1 day ahead. Cover with plastic wrap or buttered wax paper and keep chilled.
“This was a favorite of mine growing up! I’ve played around with the recipe over the years, and think this version is perfect!”
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Published: February 2026
Author: Sourced from The Union Square Cafe in New York City Recipe origin: New York
From Heritage Cookbook creator Kristin L.’s ‘Make Ahead Dinner Party’ Menu: If you’ve ever flown business class on United Airlines, you know the inspiration behind this appetizer. This recipe brings that little luxury home. Warm, toasty, and just indulgent enough to feel special, these nuts are your first-class ticket to an upgraded snack experience.
Preheat the oven to 350 degrees F. Toss the nuts, melted butter, rosemary, brown sugar and cayenne in a large bowl until combined. Spread the coated nuts in a single layer on a rimmed baking sheet.
Bake the nuts until fragrant and toasted, about 10 minutes. Let cool completely before serving.
“If you’ve ever flown business class on United Airlines, you know the inspiration behind this appetizer. This recipe brings that little luxury home. Warm, toasty, and just indulgent enough to feel special, these nuts are your first-class ticket to an upgraded snack experience.”
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Published: February 2026
Author: Kristin L. Recipe origin: USA
From Heritage Cookbook creator Kristin L.’s ‘Make Ahead Dinner Party’ menu: This was inspired by a restaurant in Oakland called Bardo Lounge & Supper Club that makes the best Caesar salad I’ve ever had. What really takes it over the top are the fried capers and the crunchy “croutons” you experience with every bite. You could really take this over the top and serve it with a deviled egg or a soft-boiled egg!
Dressing:
2 tablespoons Mayonnaise
1 clove garlic
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
½ cup freshly squeezed lemon juice
1 ½ cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup freshly grated Parmesan
Capers:
¼ cup olive oil
2 tablespoons capers, patted dry with a paper towel
Breadcrumbs:
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
½ cup panko
Pinch each kosher salt and freshly ground black pepper
Salad:
3 heads of romaine hearts, chopped
½ cup freshly grated Parmesan
For the dressing: In a food processor, combine the mayo, garlic, mustard, Worcestershire and lemon juice. Pulse to combine. With the motor running, add the oil until emulsified. Season with salt and pepper and add the Parmesan.
For the capers: In a small skillet over medium-high heat, heat the olive oil. Add the capers and cook until crispy, about 5 minutes. Strain from oil and place on a plate lined with a paper towel.
For the breadcrumbs: In a medium skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the panko and salt and pepper and toss to coat. Increase the heat to medium-high and cook, stirring often, until the breadcrumbs are golden brown, 2 to 3 minutes. Set aside to cool
For the salad: In a large bowl, toss the romaine with the dressing. Top with the crispy capers, breadcrumbs and Parmesan. Serve immediately.
“There was inspired by a restaurant in Oakland called Bardo Lounge & Supper Club that makes the best Caesar salad I’ve ever had. What really takes it over the top are the fried capers and the crunchy “croutons” you experience with every bite. You could really take this over the top and serve it with a deviled egg or a soft-boiled egg!”
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