If you’re in the mood for a taste of Argentina tonight—and doesn’t that just sound perfect?—you’ll absolutely love this dish featuring spice-rubbed grilled beef tenderloin filets topped with chimichurri sauce. Chimichurri is a vibrant green sauce that combines fresh herbs, olive oil, vinegar, and garlic—think of it as a cross between vinaigrette and pesto. For this version, I’ve chosen a fragrant mix of parsley, mint, and cilantro. This recipe is wonderfully quick and easy. In about 30 minutes, you can have the whole meal ready to serve. As for the sides, I like to keep things simple with gr ..read more

What’s the perfect dish for a scorching summer day? Look no further than this refreshingly tangy red pepper and tomato gazpacho. Packed with summer flavor, it features roasted red bell peppers, vine-ripened tomatoes, onions, and garlic. But the real magic is in the seasoning: fragrant fresh herbs, anise seeds offering a hint of fennel-like flavor, and a splash of balsamic vinegar for that extra zing. It’s a taste of summer you’ll come back to time and again—and it’s good for you, too! Table of Contents What You’ll Need To Make Roasted Red Pepper & Tomato Gazpacho Step-by-Step Instruction ..read more

Is there any brunch dish as classic as eggs Benedict? The origins of this beloved dish are somewhat debated, but one popular tale dates back to the late 1800s at New York’s illustrious Waldorf Hotel. It’s said that a retired stockbroker, Lemuel Benedict, seeking a cure for his morning hangover, ordered buttered toast topped with poached eggs, crisp bacon, and a spoonful of hollandaise. The dish has since evolved into the iconic version we know today—with an English muffin, ham or bacon, perfectly poached eggs, and that irresistibly rich hollandaise sauce. If the thought of making eggs Benedic ..read more

Hollandaise sauce—oh, the memories of culinary school and restaurant kitchens! I can still feel the burn in my arms from that constant whisking over a double boiler, always on edge about the sauce breaking. But all that effort resulted in a silky and delicious sauce —an emulsion of egg yolk, melted butter, lemon juice, salt, and cayenne pepper. Hollandaise sauce, also known as sauce hollandaise or “Dutch sauce” in French, is one of the five French mother sauces, which form the base of countless other sauces. Thankfully, nowadays, there’s an easier way to achieve its perfection: let your blend ..read more

Get ready to enjoy the Kentucky Derby in true Southern style with a spread of delicious dishes. Whether you’re watching the races from home or hosting a Derby party, these dishes—including savory snacks, decadent mains, and indulgent desserts—will have you covered. So, grab your fanciest hat, mix a mint julep, and enjoy! The post Kentucky Derby Recipes: A Taste of the South for Race Day appeared first on Once Upon a Chef ..read more

Who doesn’t love a burrito bowl? It’s a satisying way to bring together all your favorite flavors in one beautiful, colorful dish. These burrito bowls have two essential components: an easy grilled chicken recipe that’s perfect for grilling season, and a spicy green sauce that you’ll want to put on everything. The toppings are entirely up to you—fresh corn, beans, tomatoes, cucumbers, avocado, or whatever suits your taste. These bowls are a fantastic option for both family dinner or a party, as you can make most of the recipe ahead, and everyone will love assembling their own bowls. Serve the ..read more

Slow-baked in a rich hoisin barbecue sauce until the meat is irresistibly tender and falls right off the bone, these ribs are truly finger-licking good. While the recipe is simple, it does require a bit of planning ahead. You’ll need to let the ribs marinate for at least four hours and then allow them another two and a half hours to slow-cook in the oven. When it comes to preparing baby back ribs, it’s important to remove the membrane on the underside. If you can, let your butcher take care of this step. If not, no worries—I’ll walk you through how to do it below. Also, while you should trim ..read more

For those busy nights when you’re in the mood for something light yet satisfying, or when you want to impress guests without much effort, this baked cod is just the ticket. It’s so simple to pull together: Start by sautéing shallots in olive oil, add garlic and cherry tomatoes, and cook until the tomatoes burst, forming a chunky sauce. Stir in chickpeas and capers with a splash of sherry vinegar, then nestle the cod in this flavorful mix and give it a sprinkle of paprika. Slide it into the oven, whip up some couscous, and in just 15 minutes, you’ll be enjoying a flaky, scrumptious fish dish t ..read more

Macarons (mah-kah-rons) are whimsical, Parisian-style cookies that are as beautiful as they are delicious. Each one is made from two delicate almond meringue shells that encase a sweet center. Don’t confuse them with the coconut-based American macaroons (mac-uh-roons), or even Emmanuel Macron, France’s 25th president! This chocolate version takes it up a notch with rich, chocolate-flavored shells filled with creamy chocolate ganache. Table of Contents Know Your Cookie: Macarons VS Macaroons What You’ll Need To Make Chocolate Macarons Step-by-Step Instructions Printable Recipe View more Kn ..read more

I have a late-night habit of scouring the Internet for gently used cookbooks to add to my collection. I always find great buys—books with stunning photography that look like they’ve barely been cracked open. It’s such a treat when they arrive on my doorstep, like a little gift to myself! One of my recent treasures is Curtis Stone’s What’s for Dinner? I’m slowly cooking my way through the book, and this dish has quickly become a family favorite. It comes together in a snap: ground beef mixed with spices, fresh herbs, egg, panko, and garlic, then grilled into succulent meatballs. Served with co ..read more