This Beef Kafta Recipe turns a classic Lebanese dish into something possible at home on a weeknight. The succulent grilled meat kabobs are flavored with garlic, onions and lots of dried herbs and spices. Serve simply with yogurt dipping sauce, or bowl-style for a larger meal.

“Great kafta and yogurt sauce recipes! I made [this] with ground chicken, and it was really delicious, definitely a keeper! I doubled the recipe, which was a good decision because we had enough for lunches plus a container to freeze and enjoy later on.”

—Michele

If you’ve seen the term “kafta” or “kofta” on a Lebanese restaurant menu and have been unsure of what it might be or if you’d like it, this post is for you!

To quickly explain, this dish is a mixture of ground beef and/or lamb, mixed with onion and spices, formed into a patty, log or meatball, and then grilled.

Even if this is your first time hearing this term, I’m here to convince you that this dish is a great make-at-home weeknight dinner with huge flavor!

It can be made with your choice of ground meat, it comes together in about 30 minutes, and you can serve it on its own with side dishes of your choice, or bowl-style with rice, a fresh salad, and pita bread.

Enjoy the beloved taste of a classic dish without so much work, with this Cabbage Roll Soup recipe. No rolling, no stuffing, just pure comfort food that comes together in one pot. And check out the controversial ingredient!

This Stuffed Cabbage Soup Recipe Has All Of The Flavor, None Of The Hassle

My husband grew up eating stuffed cabbage rolls, thanks to his Polish ancestry. I’ve made that dish a few times over the years. I’ve loved the flavors, but haven’t loved the time-consuming process of assembling the rolls.

Between making the filling, boiling the cabbage leaves, then wrapping, THEN baking . . . it’s a lot. In the end, each time, I felt that the effort put into the process simply wasn’t quite worth it.

So my solution has been this Cabbage Roll Soup recipe. It has those same rich, comforting flavors of traditional cabbage rolls, but it’s all made on your stovetop, in easy-to-make soup form, in under an hour.

And full disclosure: it has been a labor of pure LOVE developing this soup. I’ve lost track of the number of times I’ve made it in the past few months, but I’m finally satisfied with the balance of flavors and textures, and the consistency. I hope you love it as much as I do!

This Crockpot Vegetable Beef Soup is a simple, comforting and delicious Midwestern classic. A hearty meat and potatoes dinner in a bowl, this soup simmers to perfection while you’re at work!

Juicy And Tender Crockpot Vegetable Beef Soup

This Crockpot Vegetable Beef Soup recipe has been in my Midwest family for generations. It’s the most comforting soup for anybody who is sick, just had a baby, or is just looking for a warm soothing meal to come home to on a cold day.

While for some reason my family refers to this as just “vegetable soup,” the star of this dish is actually beef short ribs. They add meaty flavor and make a luscious broth.

As my mom says about this recipe: “years of perfection!“. I hope your loved ones will love it as much as we do.

Skip the marinara sauce and build a Meatball Sandwich with a garlic and white wine sauce. Keep meatballs warm in a crockpot for tailgating or parties!

My Spin On The Classic Meatball Sandwich

While everyone thinks of a classic red sauce when they think of a meatball sub, I actually love one that skips the marinara and takes a different route.

While this meatball sandwich still has juicy, flavorful homemade meatballs nestled into a big hoagie roll, it has a garlic and white wine sauce that really elevates this classic dish.

I’ve been making this dish for tailgates and game day parties for years and I’ve never heard one complaint that anybody is missing the marinara. I’ve only heard enthusiastic compliments!

These Greek Chicken Meatballs with herby yogurt dipping sauce are a recipe that can do double duty as a healthy dinner, or as a party bite that can be kept warm in a slow cooker!

These Ground Chicken Meatballs are Award Winning!

“I have made this recipe so many times in the last year, I don’t even need to look at it anymore. The whole family enjoys them too; you can throw them in a marinara sauce and use them in a meatball sub, or with pasta, or even cold leftovers out of the fridge!”

—Sharon

If you’re looking for a recipe for ground chicken meatballs, you’ve landed in the right place. This recipe stands out – so much so that it was crowned a Community Pick in a chicken recipe contest at Food52.

Praise for being “as refreshing as it is easy to pull together,” these Greek chicken meatballs have earned their place as a fan favorite.

I make these meatballs countless times each year, whether for a festive New Year’s Eve gathering, or as a frequent part of my weekly dinner rotation.

Their versalitity is unmatched: bake or air fry them to perfection, then pair with tangy feta, orzo pasta, or creamy tzatziki sauce for a meal that feels restaurant-worthy.

Treat yourself to elegant but easy Crab Stuffed Mushrooms. Packed with crab meat, the creamy filling is rich, super flavorful and never watery!

“Sooooo delicious! I’ve made various fillings for mushrooms in the past, but crab was a first for me. YUM!!!!! I made no changes to the ingredients.”

—Cindy

This Crab Stuffed Mushroom Recipe is an Upgraded Classic

Stuffed mushrooms aren’t anything new on the appetizer scene, but in my opinion, they’ve needed improvement for a long time.

The biggest problems I’ve come across with other recipes – watery mushrooms and lack of flavor – are both easily addressed.

The watery situation can be fixed by understanding which mushrooms are the best choice for stuffed mushrooms, and knowing how to cook them to release any excess moisture before they get to the serving platter.

And you know that nothing around here lacks flavor. A few pantry ingredients like lemon zest and Old Bay seasoning go a long way to make these the absolute best crab stuffed mushrooms you’ve ever had.

The best Tomato and Beet Salad isn’t anything more than great ingredients, arranged on a pretty platter. With over 100,000 page views, this recipe has been the star of many dinner tables.

This Heirloom Tomato Salad with Beets is Perfect for Summer!

“Made this with tomatoes, basil, parsley and sage from my garden. It was delicious and so summery!”

—Lynda

When you have great vegetables from your garden or a farmer’s market, a “salad” really needs to be very little else beyond slicing, piling things onto a platter and drizzling with some good olive oil.

Many of us normally think of beets as more of a fall or winter vegetable. But since they’re my favorite vegetable, I’ve found that they can transition right into warmer weather too, especially when they are paired with tomatoes. 

With over 100,000 page views, this summer beet salad recipe has made a star out of fresh produce on lots of dinner tables.

For an easy restaurant-style appetizer or side dish, try these Greek Fries! They’re baked crispy in the oven then loaded with feta, onion, herbs and lots of lemon juice.

Meet your new favorite side dish: Greek French Fries

The first time I had Greek fries at a restaurant, I was instantly in love. And I’ve been chasing that feeling at home ever since.

Simply squeezing lemon juice over fresh hot fries is already a revelation. It’s rare that I don’t make fries at home without squeezing lemon over them now.

If you haven’t already tried that, start there. The bright, acidic lemon juice pairs with the richness of the fries in a way that will make you keep going back for another bite.

The next level up from that is more of a “loaded” Greek style fries situation. We’ll take a pile of freshly cooked fries and layer them with crumbly feta cheese, finely chopped red onion, fresh parsley and dill, a sprinkle of dried oregano, and of course, lots of lemon juice squeezed over everything.

This Breakfast Sausage Casserole has a sturdy foundation of tater tots, with eggy, cheesy goodness studded with breakfast sausage layered on top (and a few vegetables for color, of course). This recipe uses up whole packages of ingredients so you’re not stuck with leftover odds and ends languishing in the fridge.

Tater Tot Breakfast Casserole Recipe

A few times a month, I’ll make an egg casserole on the weekend so that we can re-heat pieces for breakfast (or even lunch) throughout the week.

I’ve been doing this for about a decade now, which means I’ve made breakfast casserole almost 300 times, at least!

The combination I’m sharing today, which is tater tots + breakfast sausage + cheddar cheese + peppers and onions is the very best of all the casseroles I’ve made.

The salty tots set a sturdy foundation for the cheesy, eggy mixture layered on top. The sausage provides a good bit of protein, and the veggies are (let’s be honest) mostly there for color and to pretend we’re eating healthy.

So whether you need a large egg dish to share with a crowd at a brunch gathering, or just want to set yourself up with some easy-to-reheat meals, this breakfast sausage casserole has you covered.