Your Holiday Feast Made Easy



Sam the Cooking Guy's Perfect Prime Rib Roast


Pyet DeSpain's Poblano and Cotija Cheese Tamales


Pyet DeSpain's Three Sisters Salad


Stephanie McHenry's Individual Pear Pies


Create Each Course for Your Holiday Feast


Make Every Day Delicious


Holiday Meals Made Simple


Eva Fry Recipe of Lighter Zuppa Toscana Soup with Salami Croutons

Lighter Zuppa Toscana Soup with Salami Croutons

This hearty sausage, potato and kale soup is made healthier by using turkey sausage and extra veggies like carrots and beans and by using pureed canellini beans for creaminess. It's the ultimate comfort food during cold, winter months.


Serves: 6 to 8


  • 1 lb. Italian turkey sausage
  • 3 strips Oscar Mayer Bacon, diced
  • 1 large onion, diced
  • 2 carrots, sliced
  • 5 garlic cloves, minced
  • 1/2 cup dry white wine
  • 6.5 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon ground fennel
  • 1 teaspoon Italian seasoning
  • 3 large Russet potatoes, diced or sliced
  • 1 can cannelini beans, rinsed and drained
  • 1/2 cup heavy cream (optional)
  • fresh parmesan cheese for serving
  • parsley, minced for serving
  • 6 slices Primo Taglio Dry Italian Salami


  1. Cook the sausage in a Dutch oven or large soup pot over medium-high heat, breaking it up into small crumbles. Remove from the pot and reserve for later.
  2. Cook the diced bacon in the same pot until its browned and crispy. Remove the bacon and drain the pot of the bacon and sausage drippings, leaving just 1 teaspoon behind.
  3. Saute the onions an carrots in the pot over medium heat until softened.
  4. Add the garlic and cook until fragrant, for just a minute.
  5. Add the white wine to deglaze the pan and cook until reduced by half.
  6. Add the chicken broth and season with salt, pepper, ground fennel, Italian seasoning. Increase the heat to high to boil the broth.
  7. Once the broth is boiling add the potatoes and canned beans and simmer over medium heat until the potatoes are fork tender.
  8. Meanwhile, prepare salami croutons by dicing the salami into small cubes and pan frying over medium heat until toasted (about 3-4 minutes). Remove from pan and set aside.
  9. Add the cooked sausage, bacon and kale to the pot and stir to combine. If using heavy cream, add at this time.
  10. For a thicker soup and as an alternative to the heavy cream, reserve 1/4 cup of the beans and smash with a spoon until a paste forms. Add some broth and stir it into the soup to add heft and texture to the soup without adding cream.


One-Pot Italian Chicken and Rice

A savory Italian chicken and rice dish with a zesty pop of flavor from Italian dressing. Easy to make and perfect for weeknight meals.


  • 1/2 cup Wishbone Italian dressing, divided
  • 6 bone-in chicken leg pieces (drumsticks and/or thighs)
  • 1 teaspoon smoked paprika
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1/2 cup pitted green olives, sliced
  • 2 tbsp tomato paste
  • 1 tsp Italian Seasoning
  • 1/4 cup fresh parsley, minced
  • 1 cup long grain rice
  • 2 1/2 cups Pacific Organic Broth, low sodium
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • parmesan cheese for serving
  • parsley, chopped for serving


  1. Heat oven to 400 degrees F.
  2. Place the chicken in a shallow dish and marinade with 1/4 cup Wishbone Italian dressing for 15 - 30 minutes.
  3. Heat olive oil in a large oven-proof skillet or braising pan over medium-high heat. Season the chicken with salt, pepper and smoked paprika and add the chicken to the skillet. Discard the remaining marinade.
  4. Cook the chicken until browned on both sides, about 5 minutes each side.
  5. Remove the chicken to a plate and set aside.
  6. To the skilet, add the onions and red peppers and saute until soft. Add the garlic and cook until fragrant, for 1 minute.
  7. Add the tomato paste and stir until combined.
  8. Add the rice and parsley and toast for 1 minute. Then add the chicken broth and 1/4 cup Wishbone Italian Dressing and stir until combined.
  9. Add the chicken and juices back to the pan. Cover and bake for 40 minutes or until the chicken is cooked and the rice is softened.
  10. Garnish with fresh chopped parsley and serve with grated parmesan cheese.

Eva Fry Recipe of One-Pot Italian Chicken and Rice

Eva Fry Recipe of Savory Mushroom Bread Pudding

Savory Mushroom Bread Pudding

A delicious meatless main dish fit for the holidays, this Savory Mushroom Bread Pudding is perfect for brunch or as a holiday side.

Serves: 6 to 8


  • 5 cups Brioche bread cubes, diced 1/2 inch thick
  • 2 tbsp olive oil, divided
  • 2 tbsp unsalted butter, divided
  • 3 cups sliced leeks
  • 2 cloves garlic, minced
  • 1 1/2 lbs fresh mushrooms, sliced
  • 1 tbsp fresh thyme
  • 1 tbsp fresh sage, chopped
  • 2 tbsp sherry wine
  • 4 eggs
  • 1 1/2 cups Silk Next Milk
  • 1/2 cup vegetable broth
  • 1 1/2 cups Gruyere cheese, shredded 


  1. Preheat the oven to 350 degrees. Spread the bread cubes on a baking sheet and bake for 10 to 15 minutes until toasted. Set aside.
  2. Meanwhile, heat oil and butter in a large non-stick skillet over medium heat. Add the leeks and cook until tender, about 8 minutes.
  3. Remove the leeks from the pan and set aside. Melt 1 tbsp butter with 1 tbsp olive oil. Stir in the sliced mushrooms, thyme and sage and cook until the mushrooms are tender. Add the minced garlic and cook until fragrant. Add 2 tbsp sherry wine and continue cooking until the liquid is mostly evaporated. Mix the leeks with the mushrooms.
  4. In a large mixing bowl, combine the eggs, milk, broth and 1 cup of Gruyere.
  5. Add the mushroom mixture and the bread cubes to the custard and stir well to combine.
  6. Grease a 3 quart casserole dish, then pour the mixture into the dish. Top with remaining 1/2 cup Gruyere cheese. Bake for 45 minutes until the top is browned and the custard is set.
  7. Serve hot with fried sage for garnish if desired.


Bang Bang Shrimp Tacos

A slighlty non-traditional bang bang sauce, also known as a yum-yum sauce, these crispy shrimp tacos are loaded with flavor from the sauce and the toppings. An easy weeknight meal that comes together in under 30 minutes.


  • 1 cup mayonnaise
  • 4 tsp sweet chili sauce
  • 1 1/2 tsp Sriracha
  • 1 1/2 tsp. Heinz 57 Sauce
  • 1 tsp honey
  • 1 tsp lemon juice
  • 1 lb. shrimp, peeled, deveined and tails removed
  • salt and pepper to taste
  • canola oil
  • 1 cup panko
  • soft flour tortillas
  • green onions, diced
  • red cabbage, thinly sliced
  • sesame seeds, for garnish
  • cooked white rice as a side (optional)


  1. In a small bowl, combine the mayo, sweet chili sauce, Sriracha, Heinz 57 sauce, honey and lemon juice. Stir until combined. Remove 1/4 cup of the sauce and reserve for dipping/topping the tacos.
  2. Pat the shrimp dry, then season the shrimp with salt and pepper. Dip the shrimp into the bang bang sauce, then dip into the panko breadcrumbs.
  3. Heat canola oil 1/2 inch deep over medium high heat in a large non-stick skillet.
  4. Add the shrimp to the hot oil and pan-fry for 3-4 minutes on each side until the panko is golden.
  5. Char the tortillas slightly over an open flame, or in a non-stick skillet until golden.
  6. Place 3-4 shrimp in each tortilla. Top with a spoonful of the reserved sauce and garnish with sliced cabbage, green onions and toasted sesame seeds.
  7. Serve with extra bang bang sauce and white rice on the side.

Eva Fry Recipe of Bang Bang Shrimp Tacos

Eva Fry Recipe of Skillet Pear Ginger Crisp for Two

Skillet Pear Ginger Crisp for Two

Pears are combined with warm spices like cinnamon, ginger, and nutmeg, then topped with brown sugar maple oats in this delightful skillet pear crisp for two

Serves: 2


  • 2 pears diced
  • 1 tsp fresh lemon juice
  • 2 tsp brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cardamom
  • Crisp Topping
  • 1 packet Quaker Instant Oatmeal Brown Sugar Maple
  • 1 1/2 tbsp margarine melted
  • 1/2 tsp ground cinnamon
  • 1 tbsp pecans, chopped (optional)


  1. Preheat the oven to 425 degrees. Spray a 5-inch cast iron skillet with non-stick cooking spray.
  2. In a medium bowl, gently toss the pears with lemon juice, brown sugar, cinnamon, nutmeg, ginger, and cardamom until coated.
  3. Place the pear mixture into the prepared skillet.
  4. In a small bowl, combine the melted butter, oatmeal packet, pecans (if using) and 1/2 tsp. ground cinnamon. Stir until thoroughly mixed.
  5. Sprinkle the oat mixture over the pears and bake for 20 - 25 minutes.
  6. Serve with a dollop of vanilla ice cream or whipped cream for a simple dessert.


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