Recent Posts

Tomato Salmon
December 9, 2025

Tomato Salmon

This tomato salmon recipe is a fresh spin on the classic Vietnamese dish of stuffed tofu in tomato sauce. The salmon is seared and cooked to tender perfection in a bright tomato sauce that’s bursting with umami flavor from fish sauce. Serve it over rice …

Seafood
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by CookDiaries
7-Layer Salad
December 8, 2025

7-Layer Salad

This 7-layer salad recipe is a retro potluck favorite and for good reason. Crisp veggies, savory toppings like shredded cheddar and crumbled bacon, and a creamy herbed dressing mean there’s something for everyone to love. Each ingredient in this vintage salad is layered in a …

Soups & Salads
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by CookDiaries
Bananas Foster Bread Pudding
December 7, 2025

Bananas Foster Bread Pudding

This bananas Foster bread pudding is the ideal dessert mash-up, combining the flavors of bananas Foster with a soft, custardy texture.

Bread pudding is a fancy, impressive addition to a brunch spread or dessert lineup, and bananas Foster bread pudding is a must-try twist for banana lovers. While the traditional New Orleans dessert is made by pouring flaming rum over a mixture of bananas, brown sugar, cinnamon and caramel, our bread pudding version skips the flambéing but keeps all of the flavor. Dish up bananas Foster bread pudding with other brunch recipes, or save a few slices for after dinner.

Prep:20 min
Cook:1 hour
Yield:12 servings

Ingredients

  • 6 tablespoons unsalted butter
  • 3/4 cup packed brown sugar
  • 4 medium bananas, sliced
  • 2 tablespoons spiced rum
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • bread pudding:
    • 2 cups half-and-half cream
    • 1 cup whole milk
    • 3 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1 loaf (17 ounces) brioche bread, cubed
    • Whipped cream, for garnish

Directions

  1. Preheat oven to 350°. Grease a 13×9-inch baking dish.
  2. In a large saucepan, melt butter over medium heat. Add brown sugar; stir until smooth. Stir in banana slices. Increase heat to medium-high; cook, without stirring, for 3 minutes. Remove from heat. Stir in rum, cinnamon and salt; let cool 10 minutes.
  3. Spoon a small amount of rum sauce into the prepared baking dish; spread into a thin layer. Set remaining sauce aside.
  4. In a large bowl, whisk together half-and-half cream, milk, eggs, vanilla and cinnamon. Stir in cubed brioche until fully coated; stir in remaining rum sauce. Transfer to the prepared baking dish. Bake 35-40 minutes or until the top is golden brown. Let slightly cool before cutting into squares.
  5. To serve, spoon sauce from the pan over each square. Top with whipped cream, if desired.

Nutrition Facts

1 serving: 365 calories, 17g fat (10g saturated fat), 116mg cholesterol, 327mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 7g protein.

Breakfast
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by CookDiaries
Hot Honey
December 6, 2025

Hot Honey

When you keep a jar of hot honey in your pantry, suddenly every charcuterie board, brunch plate and late-night snack becomes a masterpiece. Hot honey is a condiment that seems to make everything taste better. Whether you’re drizzling it on fried chicken, spooning it over …

Liquid Gold
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by CookDiaries
Tiramisu Brownies
December 5, 2025

Tiramisu Brownies

Tiramisu brownies capture the flavors of tiramisu in a less formal and more chocolaty form, with instant espresso in the brownie batter, mascarpone frosting and a heavy dusting of cocoa powder on top. Tiramisu can be served for any reason, whether you need something sweet …

Sweet Treat
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by CookDiaries
Chicken Vesuvio
December 4, 2025

Chicken Vesuvio

Chicken vesuvio is a visually stunning dish that’s just begging to be the centerpiece at your next dinner party or special occasion meal.

Chicken vesuvio is a one-pan wonder that features bone-in, skin-on chicken thighs seared to golden, crispy perfection alongside roasted potatoes and a savory sauce flavored with shallots, chicken broth, white wine, fresh lemon juice and plenty of garlic. When served family-style on a large platter, this chicken thigh recipe looks just as good as it tastes and it is sure to both satisfy and impress your dinner guests.

Cook:1 hour
Prep:35 min
Yield:4 servings

Ingredients

  • 2 pounds medium russet potatoes (about 4 large), halved lengthwise and sliced into wedges
  • 4 tablespoons olive oil, divided
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • 8 bone-in skin-on chicken thighs
  • 1 shallot, thinly sliced
  • 5 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter
  • 1-1/4 cups frozen peas

Directions

  1. Preheat oven to 400º. In a large bowl, toss potatoes with 2 tablespoons olive oil, Italian seasoning, salt and pepper. Spread in a single layer on a 15x10x1-in. baking sheet. Roast 20 minutes, flipping halfway through.
  2. Pat chicken dry; season with salt and pepper.
  3. In a large oven-safe skillet, heat remaining 2 tablespoons olive oil over medium heat. Working in batches, add chicken thighs, skin side down. Cook until golden brown, 8-10 minutes per side. Transfer to a plate; cover to keep warm.
  4. Drain off all but 2 tablespoons fat from the skillet. Heat to medium. Add shallots; cook until softened and golden brown, about 3 minutes, stirring often. Add garlic; cook 30-60 seconds or until fragrant. Add wine; bring to a simmer, scraping the bottom as it cooks. Add broth; simmer until sauce has slightly thickened and reduced by half, 3-5 minutes. Stir in lemon juice.
  5. To the skillet, add potatoes and chicken thighs, skin side up. Transfer to the oven. Bake 25-30 minutes or until the internal temperature of the chicken thighs reaches 165º and potatoes are tender.
  6. To the skillet, add potatoes and chicken thighs, skin side up. Transfer to the oven. Bake 25-30 minutes or until the internal temperature of the chicken thighs reaches 165º and potatoes are tender.
  7. Add butter to the sauce in the skillet; stir until melted. Add peas; cook until tender, 2-3 minutes. Season with salt and pepper. Spoon peas and sauce over the chicken and potatoes. Serve immediately.

Nutrition Facts

1 serving: 855 calories, 48g fat (13g saturated fat), 177mg cholesterol, 307mg sodium, 46g carbohydrate (5g sugars, 6g fiber), 53g protein.

Chicken
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by CookDiaries
French Onion Monkey Bread
December 3, 2025

French Onion Monkey Bread

This savory French onion monkey bread recipe bursts with flavor thanks to sweet caramelized onions, fresh herbs and a duo of aged cheeses. French onion is a flavor we can’t seem to get enough of. From classic French onion soup to French onion meatballs, caramelized …

Bread
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by CookDiaries
Crispy Rice Omelet Pizza
December 2, 2025

Crispy Rice Omelet Pizza

Try making this crispy rice omelet instead of another fried rice with leftovers! It’s easy and crispy, and it takes less than 10 minutes to make. This recipe is topped with Chinese sausage and scallion oil, but you can get creative with your choice of …

Simple
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by CookDiaries
Frosted Sugared Cranberry Cookies
December 1, 2025

Frosted Sugared Cranberry Cookies

These frosted sugared cranberry cookies are a sweet, slightly tart treat. We mix dried cranberries into the sugar cookie dough, pipe a pillowy buttercream with orange zest on top and garnish with sparkly, sugared cranberries.

Prep:20 min
Cook:15 min
Yield:12 cookies

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup confectioners’ sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries, chopped
  • frosting:
    • 1/2 cup unsalted butter, softened
    • 5 cups confectioners’ sugar
    • 3 tablespoons 2% milk
    • 1 teaspoon vanilla extract
    • 1 tablespoon grated orange zest
    • 1/4 cup sugared cranberries

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, 3-4 minutes. Mix in egg and vanilla extract.
  2. In a medium bowl, whisk together flour, baking powder and salt. Gradually mix the dry ingredients into the butter mixture just until the dough comes together. Mix in dried cranberries.
  3. Form the dough into a disc; wrap in plastic wrap. Chill at least 20 minutes.
  4. Preheat the oven to 350°. Line a 15x10x1-in. baking sheet with parchment paper; set aside.
  5. On a lightly floured surface, roll dough out to 1/2-in. thick. Use a 2-in. circular cookie cutter to cut cookies out of the dough.
  6. Transfer cookies to the prepared baking sheet. Bake 11-13 minutes until the edges are lightly golden. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  7. To make the frosting, cream together butter, confectioners’ sugar, milk and vanilla extract; beat until smooth, 2-3 minutes. Mix in orange zest. Frost each cooled cookie with frosting. Garnish with sugared cranberries.

Nutrition Facts

1 cookie: 542 calories, 20g fat (12g saturated fat), 67mg cholesterol, 131mg sodium, 90g carbohydrate (70g sugars, 1g fiber), 3g protein.

Cookie
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by CookDiaries
Thanksgiving Sliders
November 30, 2025

Thanksgiving Sliders

Buttery Hawaiian rolls split open. Piled high with sliced turkey, tangy cranberry sauce, and a sharp smear of Dijon. Topped with melted cheese that oozes into every crevice. Baked until golden and gooey each bite is warm, sweet, savory, and ridiculously satisfying. SO. SO. GOOD. …

Appetizers
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by CookDiaries