Here’s what our editors and writers are making in their own kitchens.
Jenny Chang / BuzzFeed
Irish Soda Bread
"This Irish soda bread recipe originated with my (very Irish Catholic) Girl Scout troop when I was 6 or 7, and I've been making it every year for almost 20 years since. Man, it still holds up.
It's moist (because lots of butter) and a little tangy and crusty but not crumbly in a way a lot of other soda breads are. You can also choose your own adventure with the raisins or caraway seeds (or leave them out altogether), and it'll be just as delicious. I usually separate my dough to make two smaller loaves, but this recipe also yields a pretty great soda bread scone. Bake until golden brown. Slather in Kerry Gold Irish butter. Repeat." —Megan Paolone
Here's the recipe:
Ingredients
4 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
5 tablespoons butter (Kerry Gold/European butter tastes best, IMO)
2 cups seedless raisins (or less, depending on preference)
1 tablespoon caraway seeds (optional)
1 1/2 cups buttermilk
1 egg beaten
Preparation
1. Preheat oven to 375°F.
2. Sift together flour, sugar, baking powder, salt, and baking soda.
3. Cut in the butter and mix until coarse and grainy.
4. Add the raisins, caraway seeds, buttermilk, and egg.
5. Stir until blended and then knead into a loaf (or into two loaves, scones, etc.).
6. Place on greased baking sheet (or parchment paper) and cut an X into the top of the loaf (this will help the middle cook).
7. Bake for about 45 minutes or until golden brown.
Megan Paolone / instagram.com
Jamie Oliver's Chicken in Milk
"I made Jamie Oliver's Chicken in Milk (wait, keep reading — despite the name, it's really really good, I promise) after hearing rave reviews from three friends. And you guys, it sounds awful, but it is so delicious and it's super easy.
Basically you fry a whole chicken in a little olive oil in a Dutch oven or another big pot to get the skin all crispy, and then you pour in milk, lemon zest, sage, and cinnamon and toss it in the oven. The result is the moistest chicken I've ever had with an amazing creamy lemon sauce to spoon all over it.
I just roasted up a bunch of veggies in olive oil to serve with it all week long and some arugula in case I decide to turn some of it into a salad. I rarely roast a whole chicken because it's usually just me eating it, but I think this one might not make it through the week." —Sarah Mimms
Get a step-by-step here and the detailed recipe here.
Faith Durand / Via thekitchn.com
Instant-Pot Vegan Cheese Sauce
"I can admit that I might be a little obsessed with my Instant Pot, but I can't help it — it makes cooking too easy! The latest (and greatest) recipe I've come across is this recipe for a dairy-free cheese sauce that's perfect for macaroni, potatoes, dips, nacho sauce...the list goes on and on. As a lactose-intolerant person, I've had to do without cheese for the past seven years — and any honest vegan will admit how hard it is to replicate the taste and texture of cheese.
Not this recipe! I swear it's the most cheese-like vegan cheese sauce I've ever made, and the consistency is perfection. It is a HUGE hit in my house and has quickly become a new go-to recipe that we make at least once a week. The recipe makes about 32 ounces or so of cheese, so you can make it once and eat it for days. I can't say enough good things, so definitely try this recipe if you have an Instant Pot!" —Whitney Jefferson
Get the recipe here.
Whitney Jefferson
via BuzzFeed/Food