Baking

A no-bake summer dessert with layers of fresh strawberries, graham crackers, and vanilla-lemon whipped cream. Ready in 30 minutes, chills overnight.

Heat-treated flour and no raw eggs make this cookie dough completely safe to eat. Rich, smooth, and ready in minutes.

Zucchini season opens up serious baking possibilities, from low-carb lasagna to stuffed boats and enchiladas built without a tortilla in sight.

Tender, juicy grilled portobello mushrooms with a quick balsamic marinade. Ready in 15 minutes, perfect as a summer side dish.

16 Greek-inspired recipes with bright, tangy flavors using everyday ingredients. Salads, pasta, pitas, and more — all budget-friendly.

Pan-fried banana bread topped with vanilla ice cream, fresh banana slices, caramel sauce, and toasted pecans. A simple, indulgent dessert.

Turn a loaf of French bread into four cheesy pizzas in 20 minutes. A budget-friendly weeknight dinner you can top with anything.

Citrus-marinated olives served over creamy whipped ricotta, seasoned with a Tuscan spice blend. Ready in under 30 minutes.

This Italian antipasto salad combines arugula, marinated vegetables, and two cheeses in a zesty red wine vinaigrette. Ready in 30 minutes.

A simple 15-minute sautéed zucchini with garlic and lemon. A flavorful weeknight side dish with optional Parmesan and red pepper flakes.

A frittata-style spinach pie with feta and brown rice. No phyllo needed—ready to bake in just 20 minutes.

A layered Southern classic with Oreo crust, fudgy brownie, chocolate mousse, and whipped cream. Indulgent and worth every step.