Category: Cooking

Matt Rodbard

Matt Rodbard is the editor in chief of TASTE and the author of Koreaworld: A Cookbook, Koreatown: A Cookbook, a New York Times Bestseller, and Food IQ, a Publishers Weekly Bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters)

Starbucks dropped a new Chocolate Pistachio Loaf, and I was instantly obsessed. The pistachio flavor and that rich chocolate swirl had me determined to make my own version so I could skip the drive thru and bake it anytime.

Starbucks Chocolate Pistachio Loaf Recipe

I was super excited when I saw Starbucks new spring menu had this chocolate pistachio loaf on it! I snagged it and worked on a recipe for you guys! It is spot on and totally worth baking! You also need to try my Starbucks Lemon Loaf and Gingerbread Loaf.

1. Prep: Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In a large bowl, whisk together all-purpose flour, 1 box instant pistachio pudding, baking powder, and salt.
2. Mix: In the bowl of a stand mixer or a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, blending well after each addition. Add almond extract and buttermilk and beat until combined.
3. Combine: Add the dry mixture to the wet mixture and mix until just combined.
4. Chocolate Swirl Mixture: Remove 1 cup of the batter and place in a small bowl. Mix cocoa powder with hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
5. Layer: Add ⅓ of the pistachio batter to the pan, then dollop on half the chocolate batter. Repeat with another ⅓ pistachio and the remaining chocolate batter, then top with the last ⅓ pistachio. Swirl with a knife in a zigzag, rotate the pan 90°, and zigzag once more.
6. Bake: Top the batter with chopped pistachios, then bake for 55-60 minutes. Or until the top of the loaf springs back when pressed, or a toothpick inserted in the center comes out clean.

More Starbucks Copycat Recipes

This crockpot chicken marsala brings restaurant-style flavor straight to your slow cooker. Tender chicken, mushrooms, and a rich, savory sauce come together for an effortless dinner you’ll want on repeat.

How to Make Crockpot Chicken Marsala

This crock pot chicken marsala recipe is hands-off cooking at its best! A quick sear and the slow cooker takes over, turning the chicken tender and the sauce rich. Pair with your favorite sides for an easy weeknight winner!

1. Sear: Heat olive oil in a large skillet over medium-high heat, then season the chicken with salt and pepper. Add chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
2. Combine and Cook: To the crockpot, add diced shallot, minced garlic, Marsala wine, chicken broth, and sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. When the chicken’s internal temperature reaches 165°F, transfer it to a plate and cover to keep warm.
3. Cornstarch Slurry and Cook: In a small bowl, whisk the cold water and cornstarch to make a slurry, then pour it into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened.
4. Serve: Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve crockpot chicken marsala over pasta or potatoes, then garnish with fresh parsley.

More Easy Slow Cooker Chicken Recipes

This horseradish pot roast is pure comfort food with a flavorful twist. The beef cooks low and slow until fork-tender, soaking up a rich, savory sauce with just enough horseradish to add depth without being overwhelming.

How to Make Horseradish Pot Roast

This pot roast recipe is easy to make and full of flavor, with just the right hint of horseradish that mellows as it cooks. For a little extra kick, stir 1–2 teaspoons of horseradish into the sour cream when finishing the sauce. Serve it over mashed potatoes or rice, or turn it into a cozy French Dip style sandwich

1. Sear: Pat the roast completely dry with paper towels and season all sides with salt and pepper. Heat a large skillet over medium-high heat. Sear the roast on all sides until a brown crust forms, about 3 minutes per side.
2. Add Onion: Place the roast in the bottom of a large slow cooker, then add the onion over the top.
3. Start the Sauce: Once the roast is removed from the skillet, reduce the heat to medium and add the beef broth. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat.
4. Combine: Add the tomato paste, horseradish, garlic, and Worcestershire, and stir until combined. Pour over the roast.
5. Slow Cook: Add the thyme to the slow cooker. Cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.
6. Add Slurry: In the final 45-60 minutes of cooking, skim off any fat, then whisk the cornstarch and cold water in a small bowl to make a slurry. Add it to the slow cooker.
7. Serve: Once the roast is tender and the sauce has thickened, discard the thyme. Remove the meat, cover with foil, and whisk some sauce into the sour cream until smooth, then stir it back into the slow cooker. Shred or slice the horseradish pot roast as desired and serve.

What to Serve With Pot Roast

Matt Rodbard

Matt Rodbard is the editor in chief of TASTE and the author of Koreaworld: A Cookbook, Koreatown: A Cookbook, a New York Times Bestseller, and Food IQ, a Publishers Weekly Bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters)

If the thought of figuring out dinner every night is weighing you down, this week’s meal plan is for you. Everything is simple, familiar, and realistic for real life.

A Meal Plan That Works For You!

If you’re over the daily “what’s for dinner?” debate, I get it. This week is full of simple, family favorites that take the stress out of dinnertime. I’ve included a variety of proteins, pastas, and dishes so you won’t get bored!

A Little Sweet to Finish the Week

I always include a printable shopping list. Everything is measured out and ready to go. It makes things so easy! Just print it off, grab a pen, and mark things off you already have at home, then you can take you list to the store and get the rest!

Double Chocolate Chip Cookies

by Sofi | Broma Bakery

Double the chocolate = double deliciousness. These double chocolate chip cookies are made with a rich, fudgy chocolate cookie dough and are packed with melty chocolate chips in every bite with a chewy edge and irresistibly gooey center.

Double Chocolate Chip Cookies

First things first: I owe you an apology. I’m truly so sorry that it’s taken me this long to bring you the perfect double chocolate chip cookie recipe. But,I’m pretty sure you’ll forgive me upon first bite of these super fudgy double chocolate chip cookies. They have a chewy edgy, gooey center, and are absolutely loaded with chocolate chips for double the chocolate.

And I think we can all agree that double chocolate > single chocolate.

Ingredients for the best double chocolate chip cookies

You’ll need mainly pantry staples to whip up these double chocolate chip cookies, but I always like to put together your shopping list for you to make your life a little easier. You’ll need these 10 ingredients, 1 bowl, and about 20 minutes to make these fudgy chocolate cookies. Here’s your shopping list!

• Butter
• Brown Sugar
• Eggs
• Vanilla Extract
• Cocoa Powder
• Espresso Powder
• Flour
• Baking Soda
• Salt
• Chocolate Chips

What kind of chocolate should you use to make these fudgy chocolate cookies?

When it comes to chocolate flavored baked goods, your ingredients can really make or break your cookies. I know it’s not what you want to hear, because high quality cocoa and chocolate chips or bars can be a little pricey, but believe me it’s SO worth it. For cocoa powder we really love Rodelle Dutch Processed Cocoa, Hershey’s Special Dark, Ghiaradelli, or another high quality dutch processed brand. For chocolate, I like to splurge on Guittard, Lindt, Ghiaradelli, Endangered Species, ChocoLove, or any other high quality chocolate. If you can’t find high quality chips, you can always get a good bar of chocolate and chop it up into chunks! I actually prefer it sometimes because it will give you big ol’ pools of chocolate instead!

Tips for perfect double chocolate chip cookies

Cookies are one of the more straight forward baked goods to make, but that a few tips are always helpful in my opinion! You would certainly get by without these, but if you’re looking to really guarantee PERFECT chocolate cookies every time, make sure you follow these!

• Use good chocolate: I know I just gave my whole schpeel on this, but I’ll just repeat it one more time to make sure it really stuck! Your chocolate will truly make or break these double chocolate chip cookies, so get the good stuff!
• Don’t over mix the dough: Overmixing your dough will cause it to develop more gluten which can lead to a tough, bready cookie. Only mix the dough until it’s just combined and no streaks of flour remain!
• Under bake them slightly: All the best cookies are underbaked and these fudgy chocolate cookies are no exception. You’ll want them to be ever so slightly underbaked when they come out of the oven so that they cool to perfectly gooey centers with chewy edges.

Happy baking, sweet friends!

XXX

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Beet Salad (Vinegret or Vinaigrette) is a popular Ukrainian (and Russian) winter salad consisting mostly of potatoes, beets, pickles, beans and sauerkraut. It’s slightly sweet, sour and salty and loaded with vitamins, nutrients and probiotics. Yields about 12 cups but can be halved to serve less.

This salad.

What started with my dear friend Meg gifting me a bowl of it to try, quickly turned into Meg giving me her husband’s Baba’s recipe for Vinegret (Beet Salad) so I can make it myself. I’d recently learned this beet salad (vinegret) was adapted from the French “Vinaigrette” and is a classic Soviet-era salad. With Meg’s blessing, I made (and shot) this recipe the following week. It’s that good. For those who are unfamiliar with this staple wintertime salad, the ingredients may seem like a unique combination, and you’re not wrong. However, trust me when I say that this salad lives rent-free in my mind.

The texture of the beets and potatoes with the crunchy dill pickles has altered my brain chemistry and, I’m forever changed.

Let’s not forget to talk about…. the color. I don’t know if my photos do it justice, but it’s absolutely stunning. The beets steal the show by bleeding into everything, making each one a different shade of fuchsia, and I’m obsessed. And although there is a bit of prep work involved, that’s really all that is to this recipe. Once the ingredients are prepped and chopped, you just simply toss with olive oil and salt to taste. The briny dill pickles and sauerkraut act as the base flavor of the salad.

I’ll wrap up my love letter to this beet salad by saying that besides being delicious, stunning, healthy and full of vitamins, nutrients (hello, fiber!) and probiotics, the best part is that it only get’s better the longer it sits, making this great for meal prep. (Thanks Meg!!)

To Make This Beet Salad You Will Need:

• beets – Purchase beets that are similar in size for even cooking.
• olive oil – Lends fat and flavor.
• kosher salt – Enhances the flavors in this recipe.
• potatoes – Any will do, but I used yellow potatoes which was recommended to me.
• red or pink kidney beans – Drained well and rinsed.
• cannellini beans – Or great northern beans will also work.
• sauerkraut – I used Bubbies but Cleveland brand was also recommended. (In the future I plan to make my own).
• dill pickles – I like Claussen because they’re the best (imo) and they remain crunchy for days afterwards.
• sweet onion – Adds crunch and sweet onion flavor.

Preheat your oven to 400°F (or 200°C).

Trim off the stems to 6 to 8 medium beets, wash and pat dry. Divide the beets onto 2 pieces of heavy duty aluminum foil (use 2 layers for regular foil). Drizzle a little olive oil over top and sprinkle with a pinch of kosher salt.

Fold up and crimp the top sealing the foil pouches tightly. Place onto a rimmed baking sheet and roast on the middle rack of your preheated oven for 50 to 60 minutes.

Once roasted, remove and carefully open the pouches to avoid the steam. Let cool. Once cooled, peel (or don’t – that’s up to you) and dice into 1/2-inch pieces.

Boil The Potatoes:

While the beets are in the oven, place 2 large yellow potatoes into a pot of water. Bring to a boil and cook 15 minutes. You want the potatoes to be firm still so they won’t fall apart when tossing with the other ingredients.

Once cooked, remove and let cool. Once cooled, peel (or don’t peel) and dice the potatoes into 1/2-inch pieces.

Prep and Chop:

In the largest bowl you have, add the diced beets and potatoes, 1 can each of pink (or red) kidney beans and cannelini beans (drained and rinsed), 2 cups sauerkraut, 1 (20 ounce jar) of dill pickles – diced, 1 large diced sweet onion.

Season with a couple pinches of salt (I eyeball this).

And pour in 1/4 cup good quality olive oil.

Lastly, pour in any oil/liquids from the roasted beets.

Gently toss…

Until combined.

I served myself a bowl right after making it and thoroughly enjoyed it, but if serving for a small crowd, allow it to chill in the fridge for at least an hour or overnight.

What To Serve With Beet Salad (Vinegret)?

• Serve as is with a slice of crusty bread for a meatless main.
• Serve alongside fish, chicken or protein of your choice.

How To Store This Beet Salad:

Store in an air-tight container and keep refrigerated.

How Long Will Beet Salad Last For?

If stored properly, this salad will last up to 5 days.

What Alterations or Substitutions Can You Make?

After making this recipe, I turned to the internet to learn a little more about it and take a look at other recipes.

• Boil the beets (separately from the potatoes) instead of roasting.
• If you don’t like raw onion, try soaking it in ice water to mellow the flavor or sauté the onions in oil first.
• Traditionally sunflower oil is used instead of olive oil (although either is fine).
• Add diced or shredded carrots.
• Add diced or shredded tart (green) apple.
• Make a creamy version by adding mayo or sour cream or a combo of both.
• The recipe I received from Meg states that avocado can also be added. I personally would do this “per serving” and not add to the salad with the other ingredients.
• For a wetter salad, add a few splashes of pickle and/or sauerkraut brine.

Enjoy! And if you give this Beet Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cheeseburger rice is everything you love about a juicy cheeseburger, made easy in one skillet. Hearty, cheesy, and packed with flavor, it’s the ultimate weeknight comfort meal.

How to Make Cheeseburger Rice Skillet

Cheeseburger rice is a one-pan dinner made with pantry staples. You get to pick your toppings just like you would with a burger! Kids love picking their favorites! For another easy one pan recipe, try my Marry Me Chicken Orzo!

1. Cook the Beef: In a large skillet over medium-high heat, add the olive oil and diced onion. Cook for 3 minutes, until tender. Add the ground beef. Crumble and cook until browned, about 7 minutes; drain fat if needed. Add the garlic and cook for 30 seconds. Season with salt and pepper.
2. Combine: Add the beef broth, Worcestershire sauce, ketchup, and long grain white rice, then stir to combine.
3. Simmer: Bring the rice mixture to a boil, then reduce the heat to medium low. Cover with a lid and simmer until the liquid is absorbed and the rice is tender, about 15-20 minutes. 
4. Melt the Cheese: Sprinkle the cheese into the rice mixture, then heat and stir until the cheese melts. Serve cheeseburger rice with your favorite burger toppings. Try shredded lettuce, tomato, bacon, mustard, dill pickles, and burger sauce!

More Favorite Rice Recipes

If you like this cheeseburger rice, I know you’ll love these other fan favorites!

Matt Rodbard

Matt Rodbard is the editor in chief of TASTE and the author of Koreaworld: A Cookbook, Koreatown: A Cookbook, a New York Times Bestseller, and Food IQ, a Publishers Weekly Bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters)