Large batch recipes for feeding a crowd by Stephanie Longstreth
If Ribs Have Always Scared You, Start Right Here These oven baby back ribs are the ones that finally made me stop being intimidated by ribs — no grill, no smoker, no fussing over a fire all afternoon. If you can stir together a rub, wrap two racks in foil, and let your oven do…
Step Away From the Store-Bought Tub Homemade coleslaw is one of those things people assume is a project, and I am here to tell you it takes about five minutes and one bag of slaw mix. I dump everything into a bowl, give it a good stir, let it chill, and that is it —…
You Just Have to Make Sure You Get Your Bite First Cookies and cream dessert lasagna is the no-bake treat one of my girls asks for on repeat all summer long — and the one I never mind making, because it gives me a perfectly good excuse to beat the daylights out of a package…
The Pizza That Lets My Husband Keep Pizza Night This Mediterranean Garden Pizza is how pizza night stays on the calendar at our house now that my husband eats Mediterranean — it’s basically your favorite Greek salad piled onto a crispy whole wheat crust. We start with a thin layer of regular tomato sauce, then…
My Husband Said Taco Pizza Was the Best Thing on the Planet. Turns Out He Was Right. Taco pizza is the recipe my husband Jason carried into our marriage straight from Iowa, and it’s the best of both worlds — taco night and pizza night collided into one pan. He grew up on it and…
I Couldn’t Wait Until Fall to Make These These soft chewy molasses cookies taste just like something your grandma would pull out of the oven on a rainy day — warm, spiced, and impossible to stop at one. I usually save them for fall when the cinnamon and cloves feel just right, but the truth…
I Don’t Even Boil the Pasta — and Nobody Can Tell This Chicken Alfredo Bake is the laziest, most forgiving dinner in my whole rotation — I dump everything into one pan, don’t even boil the pasta first, top it with cheese, and let the oven do all the work. The first time I made…
Finger-Licking Good, and the Oven Does the Hard Part These BBQ chicken legs are sticky, saucy, finger-licking good — and the best part is the oven does almost all the work. You toss the drumsticks with a little olive oil and a handful of pantry seasonings, bake them on a rack until they’re cooked through,…
We Never Actually Made These Over a Campfire Campfire potatoes are thin-sliced potatoes, sweet onion, and a couple pats of butter sealed up in a little foil packet and baked until everything is tender and buttery — and here is my confession: I have never once made them over an actual campfire. Growing up, my…
If Spinach Dip and Cheese Tortellini Got Married This spinach artichoke Boursin tortellini is what happens when spinach dip and a bowl of cheese tortellini fall in love — creamy, garlicky, a little bit fancy, and somehow done in one pan in under 30 minutes. I couldn’t find a recipe like it anywhere, so I…
This site uses cookies and similar technologies to understand how visitors use the site and to help us improve your experience. By clicking Accept, you consent to this use. You can change your preferences at any time.