If there’s any sauce that appeals to kids and adults alike, it’s got to be honey mustard sauce. This recipe is just like the version served at most restaurants, and it’s a breeze to whip up with just five simple ingredients: mayo, Dijon mustard, honey, apple cider vinegar, and a few grinds of fresh pepper. […] The post Honey Mustard Sauce appeared first on Once Upon a Chef ..read more

Looking for a fresh and vibrant twist on your usual salsa? This pineapple avocado salsa is the perfect blend of sweet and spicy, packing a burst of tropical flavor in every bite. The best part? There are endless ways to enjoy it! Serve it as a refreshing dip with tortilla chips, spoon it over grilled […] The post Pineapple Avocado Salsa appeared first on Once Upon a Chef ..read more

Thai peanut curry sauce, a combination of coconut milk, peanut butter, brown sugar, soy sauce, red curry paste, and fresh lime juice, is rich, creamy, and packed with layers of flavor that blend together beautifully. It’s a must with my Thai marinated grilled chicken skewers, but it’s so good, you might just be tempted to eat it with a spoon. It’s also fantastic drizzled over noodles, veggies, mixed into stir-fries, or used as a dipping sauce for spring rolls. Table of Contents What You’ll Need To Make Thai Peanut Curry Sauce How To Make Thai Curry Peanut Sauce You May Also Like Thai Peanut ..read more

How do I love gazpacho? Let me count the ways—roasted pepper gazpacho, spicy watermelon gazpacho, and golden gazpacho, to name just a few—but there’s nothing more classic than gazpacho Andaluz. This refreshing summer soup hails from the Andalusian region of southern Spain and is known for its vibrant flavor and silky smooth texture. The beautiful red-orange color comes from ripe tomatoes and bell peppers, blended with cucumber, garlic, and red onion. Sherry vinegar and extra-virgin olive oil enhance the flavor, and while not traditional, I add a splash of tomato juice to give the soup extra d ..read more

There’s something truly special about a homemade coconut cake, and I’m excited to share this tried-and-true recipe with you. Made with only egg whites, the cake boasts a lighter texture than those made with whole eggs, allowing the coconut flavor to really shine through. I use the “high-ratio method” for mixing the batter, where the dry ingredients are combined with the fat first. This technique results in an exceptionally tender and fluffy cake, much like the texture of store-bought cake mixes—a quality that’s nearly impossible to achieve with the traditional creaming method. And let’s not f ..read more

If you’re looking for a versatile, easy-to-make pie crust that’s perfect for chilled pies, this Oreo pie crust is the one. Made with just two simple ingredients—Oreo cookies and melted butter—it’s a breeze to whip up and pairs wonderfully with cool and creamy pies like Peanut Butter Pie or Chocolate Cream Pie. Plus, it bakes in just 5 minutes, giving you a deliciously crisp and chocolatey base that complements so many fillings. Whether you’re whipping up pies for a holiday or just indulging in a sweet treat at home, this Oreo pie crust is a must-have addition to your recipe collection! Table ..read more

This strawberry and orange salad is such a nice change of pace from the standard mix of pre-cut fruit from the supermarket. I usually serve it for brunch—it dresses up the table and pairs well with quiche lorraine or a breakfast casserole—but it’s also fantastic for dessert as a stand-in for the classic strawberries in strawberry shortcake. With only five ingredients, it’s easy to make. The only tricky part is cutting the oranges. Rather than slicing them into wheels, I like to cut the segments out of the membranes; it takes a few extra minutes but it’s prettier and the oranges are so much ea ..read more

This past spring, Michael and I visited our son in Europe, where he was studying abroad. Nearly every afternoon, we treated ourselves to an Aperol spritz at a sidewalk café. It’s the perfect drink after a day of walking and sightseeing—refreshing, bubbly, and not too high in alcohol. Over there, it’s simply called a “spritz,” and while the specific apéritif can vary, this classic Italian cocktail is all about easy, laid-back enjoyment. Traditionally, it’s made with 3 parts Prosecco, 2 parts Aperol (a vibrant liqueur with a unique bitter-sweet flavor), and 1 part soda water. But I like to go a ..read more

Ever wonder how to take your steak night to the next level? Béarnaise sauce is the answer. A flavorful spin-off of hollandaise sauce, béarnaise combines the richness of butter and egg yolks with the bright, aromatic flavors of white wine, tarragon, shallots, and vinegar. While it’s traditionally served with steak, it’s also fantastic with grilled fish, roasted vegetables, and even eggs. And here’s the best part—you can easily whip up this sauce at home using a blender, so you get perfect results every time without the fuss. Trust me, this béarnaise sauce will rival anything you’d get at a fan ..read more

Calling all chocolate and peanut butter lovers! This peanut butter pie is an absolute dream. With a cool and creamy peanut butter filling, a rich chocolate layer, and a crunchy Oreo crust, it’s the perfect crowd-pleasing dessert for warm weather. Best of all, it’s super easy to make. The crust is just Oreo cookies and butter, the chocolate layer is simply melted chocolate and cream, and the filling is a luscious blend of whipped cream, sugar, cream cheese, and peanut butter. The pie needs at least 3 hours to set up in the fridge, so plan accordingly—or better yet, make it a day ahead and cros ..read more