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Breakfast Deluxe Bagel
June 21, 2026

Breakfast Deluxe Bagel

This Breakfast Deluxe Bagel is a hearty, satisfying way to start the day. Stacked with layers of savory breakfast favorites on a toasted bagel, it’s rich, flavorful, and filling perfect for busy mornings, weekend brunch, or whenever you need a breakfast that truly delivers. Prep …

Breakfast
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by CookDiaries
Cocomango Popsicles
June 20, 2026

Cocomango Popsicles

These 3 ingredient mango popsicles couldn’t be any easier! Vegan and gluten-free, these mango coconut popsicles will be on repeat all summer long! Prep Time: 5 minutesTotal Time: 6 hoursYield: 8–10 popsicles Ingredients Instructions Popsicles will keep in an airtight bag or container, in the freezer, for up to …

Desserts
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by CookDiaries
One Pot Pasta
June 19, 2026

One Pot Pasta

A quick and easy creamy one pot pasta made with caramelized onions, chicken stock, and a kick of chili oil. Cooking the fettuccine directly in the sauce means fewer dishes and maximum flavor in under 40 minutes.

Prep Time:10minutes mins
Cook Time:25minutes mins
Servings:4 people

Equipment

  • 1 Pot

Ingredients

  • ▢2 onions finely sliced
  • ▢1 tbsp butter
  • ▢4 garlic cloves chopped
  • ▢3 cups chicken stock chicken broth
  • ▢1 tbsp tomato paste
  • ▢1 tbsp chili oil chili crisp / hot chili oil
  • ▢1 tsp garlic powder
  • ▢1 tsp onion powder
  • ▢1/2 tsp black pepper
  • ▢1/2 tsp salt
  • ▢1 cup light cream (half-and-half / light cream)
  • ▢1/3 cup parmesan cheese grated
  • ▢8 oz Fettuccine pasta uncooked
  • ▢1 tbsp fresh parsley chopped

For garnish / topping

  • ▢Chili oil chili crisp
  • ▢Fresh parsley chopped
  • ▢Parmesan cheese grated

Instructions 

  • Melt butter in a large pot over medium heat. Add the sliced onions and cook until they are completely soft and nicely caramelized.

Slice your onions as thin as possible so they caramelize faster and melt directly into the sauce. If the butter starts to brown too quickly, lower the heat.

  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Pour in the chicken stock and light cream. Whisk in the tomato paste, garlic powder, onion powder, salt, and black pepper until smooth. Bring the liquid to a gentle simmer.
  • Add the dry pasta directly to the pot. Cook for 15 to 20 minutes, or until the pasta is al dente and the sauce is thick and creamy.

You must stir the pot every couple of minutes. Because the pasta releases starch directly into the liquid, it can easily stick to the bottom of your pot if left unattended.

  • Remove the pot from the heat. Stir in the chili oil, half of the parmesan, and half of the fresh parsley.
  • Serve immediately, topped with the remaining parmesan, parsley, and an extra drizzle of chili oil for presentation.

Notes

Storage, Reheating and Make Ahead

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb more of the sauce as it sits in the fridge.

  • To reheat, add a splash of milk or chicken stock to loosen the sauce.
  • Warm it up on the stove over low heat, stirring gently until heated through.
  • I don’t recommend freezing this dish because the cream sauce can separate and become grainy when thawed.

One-pot pastas are notorious for thickening up incredibly fast the moment you turn off the flame. If your sauce looks a bit too thick right before you serve it, or if you are reheating leftovers the next day, simply stir in a small splash of warm chicken stock or water. It will instantly bring back that smooth, silky texture without thinning out the flavor.

Nutrition

Calories: 617kcal | Carbohydrates: 58g | Protein: 19g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 129mg | Sodium: 833mg | Potassium: 582mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1118IU | Vitamin C: 9mg | Calcium: 201mg | Iron: 2mg

Pasta
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by CookDiaries
Banana Bread Sundae
June 18, 2026

Banana Bread Sundae

Warm, pan fried banana bread is layered with chilled vanilla bean ice cream and served alongside fresh banana slices. And to finish it’s all drizzled with rich caramel sauce and crunchy toasted pecan bits. It’s pure decadence in every bite! Prep5minutes minutesCook5minutes minutesServings: 5 Ingredients Instructions

Breakfast
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by CookDiaries
Chocolate Swirl Pistachio Ice Cream
June 17, 2026

Chocolate Swirl Pistachio Ice Cream

This homemade chocolate swirl pistachio ice cream is made using a no-churn method, so you don’t need an ice cream maker. Rich chocolate ganache is swirled with creamy pistachio ice cream, and it’s ready to eat after about 8 hours of freezing.  Prep Time: 20 minutesTotal …

Desserts
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by CookDiaries
Tomato Burrata Salad
June 16, 2026

Tomato Burrata Salad

This Tomato Burrata Salad with Basil is the easiest summer salad worth making, built on ripe tomatoes, creamy burrata, and a small trick that turns the tomato juice into the dressing. No cooking, ready in about 10 minutes.

Prep10minutes minutes
Servings 4

Ingredients

  • ▢4 large ripe tomatoes (cut into wedges or thick slices)
  • ▢1 ball burrata cheese (about 8 ounces (227 grams))
  • ▢1 cup fresh basil leaves
  • ▢3 tablespoons extra virgin olive oil
  • ▢1 tablespoon balsamic glaze (or balsamic vinegar)
  • ▢1 clove garlic (finely minced)
  • ▢½ teaspoon salt (plus more to taste)
  • ▢¼ teaspoon black pepper
  • ▢flaky sea salt (for finishing)

Instructions 

  • Arrange the tomato wedges on a large serving platter, slightly overlapping. Season them right away with the salt and let them sit for 5 to 10 minutes. This draws out their juices and is what makes regular tomatoes taste like summer instead of like nothing.
  • Whisk together the olive oil, balsamic, minced garlic, and black pepper in a small bowl.
  • Drain the burrata and place the whole ball in the center of the platter, letting everyone break into it at the table. Scatter the basil leaves over the top, tearing the larger ones. Drizzle the dressing over everything, finish with a pinch of flaky sea salt, and serve immediately with crusty bread.

Notes

  1. Don’t skip the salting step. Season the tomatoes and let them sit 5 to 10 minutes so they release their juice. That juice becomes part of the dressing.
  2. Bring the tomatoes and burrata to room temperature before you start. Cold dulls both.
  3. Serve immediately. Once dressed, this salad does not hold.
  4. Balsamic glaze gives a thicker, sweeter finish. Plain balsamic vinegar works too, just use a lighter hand.
  5. Best the day you make it. Leftovers keep in the fridge up to a day but will soften.

Nutrition Information

Serving: 1servingCalories: 135kcal (7%)Carbohydrates: 9g (3%)Protein: 2g (4%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 0.2mgSodium: 300mg (13%)Potassium: 454mg (13%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 1835IU (37%)Vitamin C: 26mg (32%)Calcium: 32mg (3%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

Soups & Salads
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by CookDiaries
Tahini Shortbread
June 15, 2026

Tahini Shortbread

Tahini Shortbread is a delicate, buttery cookie with a subtle nutty depth. Crisp at the edges and tender in the center, it takes classic shortbread to a new level with the rich, slightly savory flavor of tahini simple, elegant, and perfect with tea or coffee. …

Biscotti
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by CookDiaries
Pierogi
June 14, 2026

Pierogi

Pierogi with a sour cream dough and a classic potato and cheddar filling. Boiled until they float then pan fried in butter and caramelized onions until golden and crispy. Serve with sour cream. Makes about 30 pierogi and freezes beautifully. Prep: 45minutes minutesResting Time: 20minutes minutesCook: 20minutes minutesServings: 6 …

Simple
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by CookDiaries
Cheese Sticks
June 13, 2026

Cheese Sticks

Skip the restaurant wait and make these easy, homemade cheese sticks right in your air fryer. Inspired by the giant Chili’s favorite, this simple recipe delivers a golden, extra-crunchy crust and an epic, molten cheese pull, finished with a spectacular buffalo hot honey drizzle.

Prep Time:15minutes mins
Cook Time:8minutes mins
Servings:10 sticks

Ingredients

  • ▢1 block mozzarella or cheddar

Flour Container

  • ▢1/2 cup plain flour

Breadcrumbs Seasoning

  • ▢1 1/2 cups breadcrumbs
  • ▢1 tbsp all-purpose blend spice
  • ▢1/2 tbsp Italian herbs mix

Egg Mix

  • ▢4 eggs
  • ▢1 tsp smoked paprika

Sauce

  • ▢2 Tbsp butter
  • ▢1/2 cup honey
  • ▢1 tbsp Frank’s hot sauce
  • ▢1/4 tsp garlic powder
  • ▢1/2 tsp chicken salt
  • ▢1/2 tsp apple cider vinegar
  • ▢1/8 tsp black pepper

Instructions 

  • Cut the block of mozzarella into 1/2 inch slices.

Coating Station

  • Prepare 3 separate containers: Flour, eggs and breadcrumbs.
  • Add all-purpose blend spices and Italian herbs to the breadcrumbs, and mix.
  • Add smoked paprika to the eggs and mix.
  • Coat each mozzarella piece: First in flour, Then in egg and Finish with breadcrumbs

Repeat the coating process one more time (double coating) to prevent the cheese from coming out when cooking. Repeat with all mozzarella pieces.

  • Place them on a tray in a single layer and freeze for at least 1 to 2 hours before cooking.

Cooking

  • Place mozzarella sticks inside.
  • Cook for about 8 minutes, until golden brown and the cheese inside is melted.

Sauce

While the mozzarella is cooking, prepare the sauce.

  • Add all sauce ingredients to a saucepan over medium-low heat.
  • Whisk continuously for 2 to 3 minutes until the butter is completely melted and the sauce becomes smooth, glossy, and sticky

Remove from heat and set aside to cool slightly before drizzling.

To Finish

  • Drizzle sauce over the mozzarella sticks or in a separate dip container.

Notes:

Making Ahead: This recipe is absolutely perfect for meal prep. In fact, because freezing the coated cheese is a mandatory step to keep them from exploding, you can easily double or triple the batch. Once the sticks are fully frozen on your baking sheet, just transfer them into a heavy-duty freezer bag. They will keep beautifully in your freezer for up to two months, ready to be air fried straight from frozen whenever a craving hits.

Storage: If you happen to have any leftover cooked sticks, let them cool down completely so the crust stays intact. Place them in an airtight container lined with a paper towel to absorb any extra moisture and store them in the fridge for up to three days.

Reheating: Never use a microwave to reheat your leftovers, or you will end up with a sad, soggy puddle of cheese.

  • From the fridge: Pop the cooked sticks back into a preheated air fryer at 180°C for 3 to 5 minutes until the outside crisps back up and the center is warm.
  • From the freezer (raw): Do not thaw them. Always air fry them straight from frozen at 200°C for exactly 8 minutes.

Keep an eye on the clock during the last 60 seconds of cooking. Because every air fryer model circulates heat a little differently, that sweet spot between a perfect, molten cheese pull and a total cheese explosion happens fast. The very second you see a tiny bubble of cheese start to peek through the crust of one stick, pull the basket out immediately, they are officially ready!

Nutrition

Calories: 206kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 251mg | Potassium: 112mg | Fiber: 2g | Sugar: 16g | Vitamin A: 371IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation

Simple
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by CookDiaries
Matcha Doughnuts
June 12, 2026

Matcha Doughnuts

Matcha Baked Doughnuts are soft, lightly sweet, and infused with the earthy flavor of green tea. Baked instead of fried, they have a tender crumb and a subtle depth that pairs beautifully with a simple glaze or dusting of sugar perfect for a cozy treat …

Donuts
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by CookDiaries