When the weather gets cold, that means it’s time for soup! This beef cabbage soup is easy to make and is both keto- and paleo-friendly. Enjoy!
StyleBlueprint recipes are perfect for weeknight meals, special celebrations, Sunday brunches, and everything in between. Our recipes are not complicated, but are big on flavor. We tend to be healthier than what you typically think of as "Southern fare." These are the recipes we cook ourselves and are perfect for busy people. We also have modern Southern recipes perfect for the abundance of fresh vegetables the South has on hand throughout the year!
Not only does this article contain four easy recipes for delicious roasted vegetables, but it also contains a few roasting tips to which even seasoned cooks may say, “I didn’t know that!”
If you like really difficult recipes that you can say you worked on for hours, today’s recipe is definitely not for you. For everyone else, here is your newest go-to appetizer to make and bring to all of your upcoming gatherings!
In celebration of Louisiana X Nashville Restaurant Night next week, 11 Louisana chefs are showing us how to create dishes that celebrate the flavors and culture of the Bayou State. Image: Todd Coleman
Don’t let a hectic schedule swallow up your ability to put a tasty meal together. Here are three delicious 15-minute recipes anyone can pull off!
Put down the bottled dressing and make your own. You’ll use this one recipe on salads, vegetables and meats … it even makes a killer potato salad. And, it starts with two ingredients + salt and pepper.
Where’s the beef? Who cares! Try this salmon burger recipe this weekend. It takes about 15-20 minutes from prep to serving. And it’s SO good!
Nothing says summer like juicy peaches and ripe tomatoes! This salad combines them into one delicious dish that can be edited to your liking and served to one or many — the options are endless. Bon appetit!
Must BBQs always be meaty? We think not! Here is a perfectly plant-based menu for your next summer gathering!
Get pro cooking tips from a food scientist-turned-chef and Coopers’ Craft’s on-campus chef for cooking with bourbon. Plus give it a try with three fab bourbon-spiked recipes (including a bourbon slushie you’ll want to whip up ASAP!).