Cooking Alaskan Salmon And Cod At Home

When it comes to sustainable Salmon seafood, the information can be overwhelming. Which species should be avoided, what types of fishing gear are acceptable, is farmed fish okay? It’s a lot to consider—which is why we love wild-caught Alaskan seafood.

ButcherBox sources its sockeye salmon from Bristol Bay, Alaska—a pristine region north of the Alaskan peninsula. Because of the way the fishery is regulated, there are limited fishing permits issued, and the fishery only opens when the Alaska Department of Fish and Game has determined that the salmon’s spawning goals have been met each year.


The small fleet is controlled by owner-operators, most of whom catch the fish with gear called a drift gillnet – which causes minimal damage to the seabed, and in the case of the Alaskan salmon fishery, doesn’t pull up much bycatch (seabed damage and high bycatch are two indicators that a fishery needs to improve their methods).

Not to mention, the fish’s quality is spectacular—as anyone who’s received it in their ButcherBox can attest.

From a cooking and eating perspective, there’s almost no way to mess up wild-caught salmon—marbled with healthy fats and protected by its delicious skin, sockeye (one of five salmon species caught in Alaska) is excellent when cured, smoked, grilled, poached, roasted, and even lightly pickled.

Similarly, our Pacific cod, caught in the Gulf of Alaska, come from a well-managed fishery with tight catch limits which allow the cod populations to continue growing. This flaky white fish has a mild, savory flavor and is flexible enough to work in any number of dishes.

If you’re new to cooking fish at home, it can seem intimidating, but most seafood is actually simple and quick to cook—and these species are no different. Here are a few ideas for turning those beautiful wild-caught salmon and cod filets into something delicious to eat.

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Making Ceviche

Both salmon and cod can be used in ceviche, the national dish of Peru that lightly pickles small cubes of fish in citrus juices, salt, and other ingredients. Just cut the salmon or cod into small, ¼-inch cubes, toss with lime juice and salt and refrigerate for up to five hours, then fold in other ingredients, like thinly sliced red onion, chunks of avocado, diced chilies, and so on. Served cold, it’s a simple and delicious warm-weather meal.

Grilled Salmon and Cod

Its firm flesh and higher fat content means that salmon takes well to the high heat and smoky flavors of the grill. Season the fish with salt, get the grill nice and hot, oil the grates lightly, and place the fish skin-side down. It’s so good it hardly needs more than a squeeze of lemon juice, but grilled salmon also plays well with any number of salsas and condiments, from a drizzle of miso-ginger dressing to pesto or compound butter.

Because cod has a finer flake, it can be trickier on the grill—the best way to do it is to place a cast-iron skillet over the grates and when it’s hot, swirl in some oil and add the seasoned fish. Boost its flavor with any number of ingredients—toss a few cherry tomatoes and some olives and white wine into the pan, or dust with a blend of turmeric, cumin, and salt.

Related:- 8 Great Cod Recipes

Slow Roast Seafood

Fish is a quick-cooking protein, so even slow-roasting is not too much of a time commitment. Both cod and salmon work well in this recipe, which calls for cooking the fish for about 30 minutes in olive oil with a bunch of aromatics. The slow, low-temperature cooking in oil means that the fish remains super-silky and tender. Serve over rice with a bright, citrusy salad over the top.

Use It Up

Leftover cooked salmon or cod can be used in any number of ways.

Top of the list might be the fish cake—finely chop the salmon or cod and mix it with breadcrumbs, herbs, and egg; then pan-fry and serve with a salad for lunch. Or try flakes of cooked salmon in a cold pasta salad with ricotta, peas, and lemon juice; use the chunks of fish in fish tacos, or in salads or grain bowls.

8 Great Cod Recipes

A humble white fish great , you may not have given much thought to cod. But this mildly-flavored, deliciously flaky fish deserves a place on your dinner table. Here’s why.

Cod is one of the most versatile proteins you could whip up in the kitchen. You may have had it many ways throughout your life, from crispy fish and chips to pan-seared with lemon and garlic.

You can bake it in an indulgent cream sauce, or keep it fresh with seasonal veggies. You can even pile it in a tortilla for a satisfying fish taco.

This is why we recommend trying cod in your kitchen; it can be used in so many ways. We’ve compiled a few of our favorite recipes as a jumping-off point here. Enjoy.

One-Pan Cod with Tomatoes and Corn

This one-pan cod with tomatoes and corn is summer personified, with flaky cod served atop fresh seasonal produce.

You’ll love how bright this meal is, as well as how simple it is to throw together. On the short ingredients list you’ll find cod fillets, fresh tarragon, corn, cherry tomatoes, and red onion. You’ll also need a few staples, like avocado oil, salt, and pepper.

Your veggies take a trip to the oven first, then you’ll add tarragon-crusted cod to the pan for a quick 10-minute cook. You can eat this dish as is, or load your cod and veggies into a tortilla for a vibrant fish taco.

Mediterranean Baked Cod with Lemon and Garlic

Lemon. Garlic. Flaky white fish. They’re the perfect combination, as you’ll find with this Mediterranean baked cod with lemon and garlic recipe.

This cod is dipped in a lemon juice mixture that includes olive oil and melted butter. It’s then dredged in a spiced flour complete with ground coriander, Spanish paprika, cumin, salt, and pepper.

These cod fillets are quickly pan-seared for crispiness, then finished in a hot oven for about 10 minutes. Don’t forget a hit of fresh parsley for brightness.

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Garlic Butter Baked Cod

Everybody loves a recipe with a short ingredients list, and this garlic butter baked cod fits the bill perfectly.

To make this flaky, buttery cod, you’ll need the fish, butter, olive oil, garlic, paprika, parsley, and lemon. You’ll need a sprinkle of salt in there too. That’s it!

The process is simple: You’ll make a paste with everything but the lemon, and coat the cod in it. Then, layer lemon slices atop the fish while it bakes. It’s finished in 20 minutes.

Cajun Garlic Butter Cod

As a mild white fish, cod takes well to bold flavors. That’s why this Cajun garlic butter cod is so good.

You don’t need much to throw this together. Simply create a sauce with butter, olive oil, garlic, and Cajun seasoning. If you don’t have a Cajun seasoning blend on hand, you can combine paprika, garlic powder, pepper, onion powder, oregano, cayenne, and thyme.

Pour that sauce atop your fish and bake it until it’s opaque and flaky—about 15 minutes. We’d serve this with some rice to soak up that sauce, and whatever veggies you have on hand.

Baked Cod with Tomato and Lemon

This Italian-inspired baked cod with tomato and lemon is perfect for a flavorful weeknight dinner.

This recipe is brimming with Italian flavors, thanks to additions like tomato, lemon, fennel bulb, white wine, and capers. All you have to do is sauté your veggies and aromatics, layer the cod on top, and bake away.

Be sure to top this with your favorite fresh herbs as a finishing touch. You can also serve it with good crusty bread to sop up those incredible juices.

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Parmesan Baked Cod

You may have heard that fish and cheese don’t pair well, but this parmesan baked cod begs to differ.

This cod gets a coating of freshly grated parmesan cheese (break out the good stuff for this one), paprika, parsley, and salt. You’ll simply bake until the fish is opaque and crisp. Be sure to serve with fresh lemon wedges for a zing that brightens up the whole dish.

Pan-Seared Cod in White Wine Tomato Basil Sauce

This pan-seared cod in white wine tomato basil sauce is brimming with vibrant flavors, thanks to ingredients like burst cherry tomatoes and lemon zest.

You’ll start by whipping up the sauce, complete with olive oil, red pepper flakes, garlic, cherry tomatoes, white wine, fresh basil, lemon juice, and zest. A pinch each of salt, sugar, and pepper rounds the sauce out.

From there, you’ll simply pan-sear your cod, then serve it in the sauce. It’s another meal you’ll want to serve with some good crusty bread for dipping.

Baked Cod in Cream Sauce

We’ve showcased a lot of light and bright cod recipes in this compilation, but this baked cod in cream sauce is an indulgent way to use the fish.

It’s the rich cream sauce that pulls this dish together, made with butter, heavy cream, milk, parmesan cheese, and more. Yes, it’s as silky and heavenly as it sounds.

The cod itself is coated in seasoned bread crumbs, giving it some crunch to cut through that thick and rich cream sauce. Serve this alongside a veggie that you wouldn’t mind getting some of that cream sauce on—asparagus, maybe?

Best Chicken Wing Recipes—Ever

Whether you’re missing your favorite sports bar or you’re just craving that juicy, crispy chicken, you can’t go wrong with a plate of chicken wing. This dish is classic for a reason, and it’s easier to make at home than you’d think!

chicken wing

In honor of National Chicken Wing Day, we’re bringing you the best chicken wing recipes out there. From classic buffalo to sweet, soy-garlic marinades, we’ve got you covered. And if you love cooking, sign up for our newsletter to get daily recipes and food news in your inbox!

Best-Ever Buffalo Wings

You don’t need a deep-fryer or even an air fryer to get crispy buffalo wings. This simple recipe cooks the chicken right in your oven, and it doesn’t skimp on flavor.

Air Fryer Sesame Soy Garlic Chicken Wings

Don’t like Buffalo sauce? You can still enjoy the crispy taste of chicken wings! Our marinade uses sesame oil, chili sauce, and garlic for an unforgettable burst of flavor. And everything will get perfectly crispy in your air fryer.

Instant Pot Buffalo Chicken Wings

If you have an Instant Pot, you’re well on your way to having delicious chicken wings. The trick here is cooking the wings in the Instant Pot and then broiling them in the oven for an extra-crispy finish.

Roasted Chicken Wings in an Asian Marinade

If your ideal version of chicken wings features scallions and sesame seeds, this is just the recipe for you. These wings will cook right in your oven—just make sure to leave enough time for them to marinate ahead of time.

Simple & Tasty Buffalo Chicken

When we say “simple,” we mean it: These wings will cook right in your oven. And the sauce is easy to make, too—all you need is butter and hot sauce. Yum!

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Gai Tod Thai Chicken Marinade

This Thai-style marinade is perfect for chicken wings. You might never go back to Buffalo sauce again!

Spicy Honey Crispy Baked Chicken Wings

If you’re looking for honey-flavored wings that still have that spicy kick, this recipe is a dream come true. It’s so good, you might accidentally start a wing-eating contest among your family members!

Everything Bagel Chicken Wings

You’ve heard of putting everything bagel seasoning on eggs and avocado toast. But you probably haven’t tried everything bagel-flavored chicken wings! This recipe uses everything bagel seasoning and Worcestershire sauce for a flavor combo you won’t soon forget.

Honey Garlic Chicken Wings

With hoisin sauce, rice wine, and even ketchup, these wings are bursting with unexpected flavor pairings. They pair perfectly with our healthy green bean recipes!

Truly Crispy Oven Baked Chicken Wings

Coating chicken wings in baking powder is the secret to getting them perfectly crispy in your oven. You won’t believe how easy it is!

Sweet & Spicy Cranberry Chicken Wings

Don’t wait until Thanksgiving rolls around to enjoy the delicious taste of cranberry! You might not think it goes with chicken wings, but it really works in this recipe.

Black Pepper Garlic Chicken Wings

Made with soy sauce, brown sugar, honey, and plenty of black pepper, these wings are the perfect combination of sweet and spicy. Dig in!

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Pan-Fried Fish Sauce Chicken Wings with Shishito Peppers

If you haven’t had chicken cooked with fish sauce, you’re in for a real treat. The roasted shishito peppers give this recipe an extra kick.

BBQ Baked Chicken Wings

If you prefer sweet barbecue sauce to buffalo sauce, this wing recipe will become your new go-to. It’s perfect with crudites for an easy summer meal.

Chicken Wings with Alabama White Sauce

Mayonnaise-based Alabama white sauce is the perfect topping for blackened chicken wings. It’s spicy, flavorful, and totally unexpected—we guarantee it’ll blow everyone at your dinner table away.

Get the recipe from 

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How to Host a Digital Dinner Party

Our new normal is well, dinner not normal at all. We’re social and physical distancingtaking safety precautions when having items delivered, and being vigilant about maintaining a strong immune system. We’re self-quarantined, self-isolated, and trying to maintain our physical healthsocial life, and sanity while riding out a global pandemic. Group gatherings have all but disappeared, but thanks to the Internet, families and friends are discovering a new way to come together remotely. Happy hours, group hangouts, and remote work is the new normal for non-essential workers, and while staring at a screen all day and all night can get tedious, there are ways to separate your on-the-clock screen time from time spent unwinding in front of your screen.


Casual, impromptu FaceTime hangs are great, but hosting a digital dinner party is another way to bring folks together, intentionally, and focus on remote quality time as a group. We have a few tips for hosting a stress-free and fun digital dinner party, to help carry us through our sheltering-in-place until we can all eat dinner together IRL again.

1. Plan a time.

This may seem obvious, but you want to make sure your guests are all on board simultaneously. Choose a time that works well for all time zones, whether that’s when the kids are asleep or after everyone’s completed the requisite after-work dog walk. Set up a Zoom Call or HouseParty and encourage everyone to sign in at the same time (lateness is rude, even online!).

2. Send e-vites.

Honestly, we all need something to get excited about while self quarantining, and text messages aren’t it. Brighten your guests’ inboxes with festive invites that include a link to the digital event page and perhaps add instructions for the theme (more on that soon). Decide if you want your dinner party to be a group that all knows each other, or if this is a great time to connect your college friends to your current neighborhood friends.

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3. Pick a theme.

While a theme isn’t always necessary for a dinner party, it definitely makes a remote get together more fun. Zoom allows users to upload their own backgrounds, so you can travel to your favorite vacation spot, hometown, or top team’s stadium. Themes can be anything, from a literary hangout in Paris circa 1921 to a dream group trip to the South of France to Central Perk on Friends. Get creative, but try and choose an executable, rather than a totally obscure idea so everyone can fully participate.

4. Make a menu.

Typically, food is something dinner guests bond over, and why should the digital party be any different? Suggest a few recipes that everyone can make or just dub your dinner party “pizza night,” “pasta night,” or even “canned tuna night” so everyone can join in at their own cooking comfort level. Depending on location, all guests could order takeout from the same restaurant and compare notes on the dishes they had.

5. Don’t forget the drinks.

Your digital toasts won’t be the same without a cohesive menu. Consider picking a cocktail or two to tie in with the theme (taco night gets margaritas, pasta night gets Aperol spritzes or negronis) so everyone can remotely clink glasses with the semblance of drinking together in the same space.

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6. Consider activities.

Normally, conversation groups naturally break off at dinner parties, but the bonus of a digital hangout is that everyone gets to chat together. This can also be intimidating to shyer guests, or frustrating when 20 people want to throw in their opinions about the latest “Masked Singer” unmasking. Keep things fun by having a few lighthearted conversation topics ready and even a few games (“Would you rather?” is an easy one) on backup should chatting get stilted. Remember, we’re all teenagers in quarantine, and games are totally OK.

7. Know when to sign off.

Overstaying at a party is a hard no, and being the one to keep the digital dinner party going when everyone just wants to sign off and look at another screen (TV), is not the host you want to be either. Set a time limit for your digital dinner party (three hours, tops) and end on a high note. Thank everyone for participating, remind them how much you miss them and care about them, and if it feels right, offer to host again soon!

8. Thank your guests.

All that time spent not cleaning guests’ dirty dishes can be spent forging deeper friendships and connections. Follow up via text the next day to share a compliment about something they shared last night, check in on their mental or physical health and offer to introduce them to any new people they met at dinner.

Grill Once, Eat Twice – Deliciously Use

You know how it goes in summertime. Sometimes you want nothing more than an afternoon spent loafing in the backyard, beer in hand, poking at the coals, and tending to whatever you’ve thrown on the grill.


Other days, you want to be as far away from the cooking process as possible—the beach is calling and you must answer. That’s why grilling a big hunk of meat is the move. First, you grill. Then, you use the leftover meat to pack some sandwiches for a beach picnic.

Wins all around. Here are some ideas for what to serve with those large cuts—both the first and second time.

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Pork Tenderloin Dinner and Leftover Beach Sandwiches

This is one of my favorite larger pieces of meat to throw over the coals because it cooks relatively quickly and lends itself well to many different flavor profiles. I like to make a simple spice mix with brown sugar, cumin, cayenne pepper, and salt and rub it on the pork a few hours before I plan to grill it.

For a super-summery dinner that can get cooked entirely outdoors, light a gas or charcoal grill. If using gas, light the grill to high on one side and low on the other. If using charcoal, light the coals and when they burn down, bank the coals on one side of the grill.

Sear the tenderloin for 4 to 5 minutes on each side, then move it to the cooler side of the grill, cover and cook for an additional 8 to 10 minutes. Throw on some corn—it takes about 10 minutes on the hot side (brush with oil and turn occasionally), and add some halved and pitted peaches—sear, cut side down, for 3 to 4 minutes before moving them over and cooking for about five more minutes, cut side up.

With the leftover pork, make a big sandwich with an entire loaf of ciabatta bread. Just cut the loaf in half horizontally so there are a top and bottom and remove some of the dough from the interior (save it for breadcrumbs). Spread one side with grainy mustard and the other side with any fruit chutney you might have—or if you have any leftover grilled peaches, use those. Build the rest of the sandwich with thinly sliced leftover pork, cheddar cheese, and arugula lightly dressed with olive oil and a splash of vinegar.

Wrap the sandwich tightly in plastic wrap and pack it for your picnic. Don’t forget to bring a cutting board and knife to cut the sandwich into 4 to 6 pieces and serve.

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Boneless Pork Chops with Salsa and a Pesto Pork Sandwich

Also cut from the pork loin, these chops are juicy, flavorful, and easy to cook. I like to season them with salt, pepper, and some garlic and fennel seeds that I’ve pounded together with a mortar and pestle. Grill until they reach an internal temperature of about 145°F and rest for 10 minutes before slicing and serving. I like these chops with a quick cherry salsa over the top, some crispy pan-fried potatoes, and a simple salad.

For a really good sandwich the next day, use the same bread as with the tenderloin—a halved ciabatta with some of the dough pulled out. Spread both sides with pesto. Layer on the sliced pork, chopped olives, provolone cheese, and some rings of pickled peppers. Chopped parsley would be nice sprinkled in, too. Wrap tightly in plastic wrap and cut to serve. Yum.

Marinated Beef Tri-Tip and One of My Favorite Leftover Sandwiches

This might be a less-familiar cut of beef, but it’s no less delicious when bathed in a flavorful marinade and then grilled low and slow. Whisk together a mixture of pale ale, minced garlic, cilantro, and jalapeno, some brown sugar, and fish sauce and let the meat marinate for a few hours or overnight.

Grill tri-tip to an internal temp of 135°F and rest for 15 minutes before slicing. Serve the tri-tip with white rice, quick-pickled cucumbers, and a shower of chopped fresh mint and cilantro.

With the leftover beef, you can later make a sandwich similar to a Vietnamese banh-mi. Find the airiest baguette you can, cut into four pieces, and split lengthwise. Spread the inside of the bread with sriracha-spiked mayo and fill with the beef, along with more pickled cukes, radishes, scallion greens, thinly sliced jalapeno, and cilantro leaves. Gah, sometimes I forget how good this sandwich is.

7 Tips for Making Better Lasagna

Nothing lights up a room like a hot tray of lasagna. In addition to being one of the world’s great comfort foods, lasagna has versatility. It can be made ahead and keeps warm nicely, making it a smart option for entertaining or nights where you’re cooking many dishes and want something ready ahead of time. It isn’t hard to learn how to make an impressive tray.


Whether you’re cooking boxed noodles or rolling pasta from scratch, use these seven tips for a better lasagna. And if you’re in search of some delicious recipe inspiration, find 10 easy lasagna recipes here.

Treat Your Pasta Right.

Are you using boxed pasta or fresh pasta? If boxed, you have two roads: the no-boil noodle and the more traditional boiled noodles. No-boil will save you some time, but boiled noodles lead to a better result. On the widely available end, De Cecco is a good option for most noodle shapes, and that holds true with lasagna sheets. Note those nice frills on the edges!

If you’ll be using fresh pasta, you have the same two roads: boiling and not boiling. Some cooks give fresh lasagna sheets a very brief boil, about 10 to 20 seconds in salted water. If you roll your pasta thin enough, though, you can skip boiling altogether. (Ultra-thin noodles will cook as your sauce and cheese bubble in the oven.)

Follow the Proper Method for Boiling Noodles.

When cooking boxed or fresh noodles, use plenty of water. Stir frequently but gently. This is to keep noodles from sticking together. Once they’ve finished boiling, plunge them into ice water. This is to bring the cooking process to a screeching halt. You’ll want your lasagna sheets firmly on the al dente side, as they’ll still soften some more in the oven.

To Ricotta or Not to Ricotta?

The version with red sauce, ricotta, and mozzarella common in the U.S. is just one lasagna of many. Given the many kinds, there’s a lot of room to get imaginative here, to have some fun. Maybe you want to skip ricotta and incorporate bechamel for added lightness, as in a classic lasagna Bolognese. Maybe you have some fresh basil or mint on hand that you want to layer between sheets, or a soft cheese from the farmers’ market. Don’t feel confined by any ideas about what lasagna should be, because what it is happens to vary widely.

Consider Your Layering Strategy.

When making lasagna, you should err on the side of more layers. You don’t need 25 or 100, like some upscale restaurants have done, but you’ll want at least five. Ideally, you can shoot for more like seven or eight pasta layers. This is to keep sauces juicy. This is to develop a more dramatic bite as your teeth glide through.

Begin with sauce on the pan bottom. Doing so will prevent your bottom noodle from sticking. As you build each individual pasta layer, try for minimal overlap between pasta sheets. If you can, stick to a half-inch or less of overlap, or you could have some gummy spots.

Top Sheet Overhangs Lead to Crispy Magic.

On your top (and final!) layer, consider leaving pasta sheets long, so they climb a little bit off the lasagna and up your pan’s sides. These bits will crisp during baking, giving them crunch. They’ll make for more of a soft-crisp contrast—one thing that makes a great lasagna.

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Err on the Side of Under-Baking.

An overbaked lasagna can’t be saved. When noodles mush and it becomes hard to differentiate between pasta and sauce layers, lasagna is past its prime. On the other hand, an under-baked lasagna can simply return to the oven for longer, an easy fix.

Check lasagna often. There are a lot of factors that influence cooking time: pan size, number of layers, fresh versus dry pasta, and whether your sauce was hot, room temperature, or cool when you layered. Lasagna is done when it has a nicely browned top with crisp edges. Inside, noodles should retain a small degree of bite.

Make Extra Sauce for Serving.

If your lasagna has dried out some or overcooked a bit, sauce can help. Make some extra sauce to put on the table beside your lasagna tray. Unveiling a tray comes with a seriously great feeling of warmth and anticipation. Extra sauce, you can bet, will only make that feeling better.

The Ultimate Guide To Cuts Of Pork Ribs

Do you know the difference between a pork tenderloin and a pork butt? How many different types of pork ribs are there? What’s the difference between a bone-in and a boneless pork chop? If you’ve got questions about pork, we’ve got answers. From bacon to baby back ribs to Boston butt, this guide to pork breaks down what you need to know about the various cuts of pork, including how to prepare and cook them.

Pork Ribs

It’s important to note that whatever different cuts of pork you’re working with, it is more nutritious and delicious if it’s humanely-raised, heritage-breed pork. Unlike factory farmed pigs, pasture-raised pigs are not treated with antibiotics, hormones, and don’t live in temperature-controlled indoor units, but in more animal-friendly environments. Plus, heritage-breed pork is more marbled than factory farmed pork, producing juicier, more flavorful meat.

Educate yourself on pork cuts, and get cooking!

Pork Loin Roast

Lean and mild, pork loin roast is taken from the most tender part of the pig. It only has a small layer of fat on the top. As the name suggests, it’s ideal for roasting. Try slow cooking it on low in a Dutch Oven, braised in copious beef broth — or opt for a simpler approach, with just good kosher sea salt, black pepper, and olive oil.

Try this maple brined whole pork loin roast with mini cranberry pies for a warm, comforting meal or this simple salt and pepper roasted pork sirloin with broccoli and cauliflower latkes.

Boneless Country Style Ribs

These densely marbled ribs are cut close to the shoulder, and hold up well in a variety of cooking methods. You can cook them low and slow, or high and fast — either way, they’re delectable. Try them in the crockpot with your favorite barbeque sauce or flash-sear them in a cast iron pan, then finish them off in the oven. No matter which cooking method you use, you will end up with a flavorful, American classic.

For a bright, colorful meal, give these boneless country style ribs with chimichurri pesto and jicama slaw a try.

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Pork Tenderloin

Pork tenderloin is a delicious, healthy choice: It’s extremely lean meat because it’s taken from a little-used muscle along the pig’s ribcage. Pork tenderloin is also mild, tender, and incredibly versatile; it is great grilled or as a slow-cooked pork roast. It cooks quickly and holds up well to strong marinades and rubs, like a piquant coffee rub.

Here’s a coffee-rubbed pork tenderloin with a blueberry balsamic reduction, or a zingy tapenade and feta stuffed pork tenderloin.

Pork Chops and Boneless Pork Chops

Both the bone-in and boneless pork chops come from the rib section of the pork loin. While the bone-in pork chop is distinguished by the curved bone along its side, both feature gorgeous marbling throughout, as well as a juicy and moist strip of tasty fat along the rim.

Try the bone-in pork loin chops pan seared with a flavorful maple-chipotle sauce or these honey lemon pork chops. Boneless pork chops are wonderful grilled, pan-fried, seared, or stuffed and braised with bacon and Asiago. Here are some grilled boneless pork chops with red pepper romesco.

Pork Stir Fry

Trimmed from various cuts of the tenderloin, pork butt, and chops, this thinly-sliced pork is ideal in stir-frys. You want to make sure you sear the thinly-sliced pork to ensure optimal texture and flavor before adding any liquid.

Use an extremely hot pan (think cast iron or a wok) to avoid overcooking the meat. This stir-fry meat pairs well with full-flavored sauces and Asian flavors, like Szechuan sauce. Here’s a Paleo and Keto pork and cashew stir fry to whip up on a weekday night.

Pork Breakfast Sausage

Hearty and flavorful, pork breakfast sausage was developed by rural farmers to get the greatest yield from their pigs. ButcherBox’s version is a healthy, authentic version made from different cuts of heritage breed pork and seasoned simply with salt, pepper, and sage — no added sugar! It’s a tasty, protein-rich way to start the day. Do just that with this sunny breakfast sausage scramble with avocado.

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Baby Back Ribs

As the name suggests, baby back ribs are the baby of all rib cuts. They’re also the leanest of all the rib pork cuts, cut from the very top of the ribcage. Cook them low and slow for optimal texture and flavor. For moisture and flavor, try quick-brining your baby back ribs. Use a good spice rub and smoke them over a low fire, then transfer them to the oven to finish. Be sure to score and peel your baby back ribs before cooking.

Here’s a straightforward recipe for oven-baked baby back ribs with chipotle pineapple BBQ sauce

Pork Butt

Richly marbled with plenty of connective tissue, the pork butt — also known as Boston butt — is the ideal choice for pulled pork. Funnily enough, the term “butt” is a misnomer, as the butt actually refers to the pork shoulder. It got its name from colonial butchers packing the cut into barrels called “butts.”

Slow cooking a pork butt will get you the best results; it’s best braised or roasted. Here’s a fork-tender smoky coffee-rubbed pulled pork recipe to try.

Ground Pork

With a meat-to-fat ratio of 80 percent meat to 20 percent fat, ButcherBox’s finely ground pork tastes clean and robust. The pork features trimmings from all over the pig but focuses on the most flavorful sections. Ground pork works perfectly sautéed in a stir-fry, or grilled as a BBQ sauce-laced patty. For a balanced meal, try these pork dumpling stuffed peppers.


Ah, your favorite cut of pork: Bacon! Sourced from slow-growing, minimally-processed pigs, ButcherBox bacon sells out quickly. This bacon is uncured, nitrate and sugar-free. Serve it for breakfast or dinner. Whether wrapped around chicken tenders, spiced, and baked for dinner, or whipped up next to your eggs, it’s sure to please. For something different, here’s an apple tart with bacon fig syrup.

St. Louis Pork Ribs

Cut from the lower half of the rib section, St. Louis pork ribs attribute their rich flavor to unctuous belly meat fat. They’re thicker and fatter than baby back ribs, and were first trimmed into a rectangular rack in St. Louis—hence the name! To keep them moist, be sure to steam or add liquid to your ribs during the cooking process.

A Salt Block To Cook And Chill This Summer

No recipe is complete without a little salt, and Chill for good reason summer. Sodium from salt is essential to many of our bodies’ complex processes, including regulating the body’s internal balance of water and sodium. It is also instrumental in bringing out and showcasing flavor in food.Summer

It’ll be no surprise, then, when I tell you that a Himalayan salt block should be the next—and ultimately will be the best—addition to your summer cooking arsenal.

These pink slabs of joy are highly effective at cooking, chilling, and seasoning your food. They are also a rich source of some key trace minerals. And unlike the salt your sprinkle on your food, these highly dense salt blocks can be used over and over, in a variety of different situations.

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Cooking with the Salt Block

Before you start hosting your own block parties, here are a few quick tips to cooking on a naturally seasoning surface:

  • Before the first time you cook with it, season your salt block.
  • When cooking, heat the block in stages, starting on low heat and gradually moving to high. Too hot, too fast can crack the block.
  • The more moisture your meat has, the more salt it will absorb.
  • The higher the fat content, the less salt it will absorb.
  • Longer cook times lead to saltier foods. Thin cuts are best.

Grilling Steaks

Salt blocks work great on the grill.

Once you’ve slowly heated the block, test that the surface is hot enough by drizzling a few drops of water. If there is sizzle, you’re ready. Cook the steak as you would on the grill, 1-2 minutes per side for thinner cuts, and 4-5 minutes for slightly thicker cuts. This is perfect for a New York strip or ribeyes (use a meat thermometer to get the right level of doneness you want).

Remember—no need to salt the meat before you cook. The block has you covered.

Seared Scallops

Just like with the steaks, heat your block up on the grill to a high heat. Around 500°F is ideal.

Dry the scallops and then coat them lightly with olive oil (this will prevent them from getting too salty). Sear them as you would in a pan, flipping them with tongs once a brown crust has formed. Depending on the thickness of the scallops, this should be for just a few minutes per side.

The seared crust from cooking on a salt block will be unlike anything you get on a regular cooking surface.

Stove-Top Pork Chop

Salt blocks work just as well on the gas stovetop.

For an electric stovetop, place a metal ring (like a pastry ring) between the block and the stove, as a buffer. Heat the block slowly, like you would on the grill, bringing it up to around 400°F.

Once you’ve dried the excess moisture from your pork chops, coat it with olive oil, and cook it on the block. Again, thinner cuts are better to avoid over-saltiness. Like the scallops, that salt-seared crust is worth the extra effort.

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Serving Cold Food on the Salt Block

Before serving cold foods on your salt block, here are a few functional tips:

  • Store your block in the freezer for 24 hours before use
  • The longer food rests on the block, the more salt it will absorb. It can also lead to a frozen layer on the bottom of the food.
  • Watch the moisture. The more moisture the food has, the more (and quicker) it will absorb salt.

Sushi and Sashimi

Think of the salt block like a super fancy self-seasoning serving platter.

When preparing sushi and sashimi, especially in the warm summer months, it’s essential to keep that fresh, raw fish cold—and the salt block does just that. Remember, the moisture of the sashimi or the sushi rice will directly affect the amount of salt it absorbs. The slight hint of salt from the block will add an extra layer to the flavor!

Vegetables, Fruits, and Cheeses

Sometimes, it’s all about the presentation—and the salt block is certainly a showpiece. Using a chilled salt block (let it rest for at least 20 minutes after taking it out of the freezer), you can prepare appetizers of cheeses, fresh fruits, and vegetables, all on your fancy pink block. The block will keep your items cold and fresh, add slight amounts of seasoning, and be an excellent talking piece amongst your guests.

Grilled Pizza – Recipes With Homemade

We all know and love pizza, but have you ever grilled your pizza before? If not, summer is the best time to try. Beyond that fact that you can avoid using the oven on steamy summer nights, here’s why grilled pizza is the best.

Grilled pizza comes together in mere minutes, and while we love an oven-baked pizza, nothing beats that charred, smoky flavor that comes from the grill. Not to mention, the high heat created on a grill can mimic that found in a wood-fired pizza oven. (Check out our how to grill pizza guide for tips on how to create heat zones on the grill and more.)


A grilled pizza is ever-versatile: If it sounds like it would taste good on pizza, any topping is fair game. With this list, we’ve compiled some of our favorite pizza recipe ideas—heavy on chicken, sausage, and bacon! Feel free to take them as suggestions and riff however you please.

On this list, you’ll find recipes like:

  • Grilled pizza with maple-glazed bacon, potatoes, and blue cheese
  • Grilled pizza with summer veggies and smoked chicken
  • BBQ beer brat tailgate pizza
  • Grilled peach, chicken, and ricotta pizza
  • And more!

We hope this inspires you to get creative at your grill, and to enjoy lots of pizza. It’s a win-win.

1. Margherita Grilled Pizza

Let’s start with a classic, on the grill, with this margherita grilled pizza. All you’ll need to assemble this pizza is your pizza dough, tomato sauce, fresh mozzarella and parmesan, and a good bit of fresh basil.

The steps are as simple as the ingredients: Preheat your grill, stretch your dough (homemade or store-bought, both work), and plop it on. You’ll cook the dough until the bottom is golden brown, then top with your tomato sauce and mozzarella.

Let it cook covered for just a couple minutes, then sprinkle with fresh basil and grated parmesan. Perfection!

2. Grilled Pizza with Maple-Glazed Bacon, Potatoes, and Blue Cheese

We’d be hard-pressed to come up with a better combo than maple bacon, potatoes, and blue cheese. Now, throw all that on a pizza, and you’ll have this grilled pizza with maple-glazed bacon, potatoes, and blue cheese recipe.

This recipe makes the dough from scratch, but it’s a very simple, foolproof recipe. You’ll also roast your potatoes and crisp the bacon (brushed with sweet, sweet maple syrup) at the same time in the oven.

On the grill, you’ll follow the same process as many of the recipes on this list. Cook the dough until golden-brown on the grill, then add your cooked bacon, roasted potatoes, mozzarella, and blue cheese, thinly sliced onion, and cook for a few minutes until everything is bubbly and oh-so-delicious.

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3. Grilled Pizza with Summer Veggies and Smoked Chicken

This grilled pizza with summer veggies and smoked chicken is the ultimate way to use up summer produce. It compiles some great veggie ideas, but you can work with what you’ve got on hand. Bonus points if the chicken is leftover from another meal!

To start, you’ll want to lightly char your vegetables in a grill basket, building smoky flavor and par-cooking them for the perfect texture. This recipe opts for zucchini, red onion, and corn.

You’ll repeat that by-now familiar process of grilling the dough, loading on your toppings (those great veggies, smoked chicken, and mozzarella in this case), and finishing cooking the whole thing until nice and melty.

4. BBQ Beer Brat Tailgate Pizza

Ready for a delectable grilled pizza you can make while tailgating? Try this BBQ beer brat tailgate pizza.

You can make this grilled pizza anywhere you have access to a grill, whether you make it at home or at a tailgate. On it, you’ll find succulent slices of beer brats, barbecue sauce, red bell pepper, and mozzarella.

Note: The pizza dough contains wheat beer, too, which adds a depth that water can’t touch.

5. Grilled Chicken Caesar Pizza

Have you ever had a salad pizza? It’s exactly what it sounds like: A well-dressed salad, with plenty of texture and tasty components, topped on a pizza. It’s delightful, as you’ll find with this grilled chicken Caesar pizza.

This recipe starts by building a simple, but delicious, pizza on the grill. The dough is grilled, brushed with a heavenly garlic oil, then topped with chicken, bacon, and mozzarella. Once ready, you’ll top that pizza with a salad made with more chicken and bacon, Caesar dressing, fresh romaine, and parmesan.

The contrast between cool and warm, and the mouthful of incredible flavor, is something not to be missed.

6. Bacon and Red Onion Grilled Pizza

Looking for a simple grilled pizza that comes together in minutes? Try this bacon and red onion grilled pizza.

This easy pizza recipe combines tomato sauce, thick-sliced bacon, thinly-sliced red onion, mozzarella, and a hint of red pepper flakes. Cut into personal-sized pizzas, this recipe cooks up in mere minutes on the grill.

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7. Easy Spicy Italian Sausage Grilled Flatbread

Served as an appetizer or a full meal, this easy spicy Italian sausage grilled flatbread is a crowd-pleaser.

This recipe is flavor-packed, thanks to bold toppings like capicola salami, spicy Italian sausage (both slices and crumbles work here), sauteed mushrooms, and manzanilla olives. A sprinkle of fresh basil and parsley brightens things up.

8. Grilled Avocado-Barbecue Chicken Naan Pizza

If you’re looking for a grilled pizza dough shortcut, try naan bread. This fluffy, flavorful flatbread makes a great crust in a pinch, shown perfectly in this grilled avocado-barbecue chicken naan pizza recipe.

This recipe couldn’t be simpler to throw together, especially when your skipping all the prep work of pizza dough from scratch. Beyond naan, you’ll need olive oil, barbecue sauce, fresh mozzarella, shredded chicken, avocado, red onion, and a sprinkle of black pepper.

Keep this pizza on indirect heat to avoid burning the naan, and you’ll be golden.

9. Grilled Peach, Chicken, and Ricotta Pizza

This grilled peach, chicken, and ricotta pizza mixes up the formula: While it takes a trip to an oven to bake, the toppings are all grilled for a rich, smoky flavor.

You’ll grill your peaches, red onion, and chicken until they’re beautifully charred, then slice them and layer on your preferred pizza dough. Add creamy ricotta and bake, and that’s it. Add a sprinkle of fresh basil for brightness.

10 Easy Freezer Meals

If you’ve never heard of freezer meals, we’re here to make meal planning that much easier. These easy and affordable freezer meals will save you time, money (less “I’m too tired to cook” takeout), and will fill your family up with delicious food. It’s a win all around.


What are freezer meals?

As the name suggests, freezer meals come from your handy freezer. Typically, you’ll dedicate a chunk of time to prepping a few meals with freezer-friendly ingredients, then storing them in the freezer to be cooked at a later date.

Sometimes, you thaw your freezer meal before cooking it, but often you can cook your meal straight from the freezer by loading it into the oven, or perhaps your Instant Pot. All told, freezer meals can be a real lifesaver when you have nothing prepared for dinner. Just pull it out of the freezer and go.

Freezer meal supplies

You don’t need much in the way of equipment to start making freezer meals, but there are a few items you might want to invest in.

To preserve the quality of your food for months to come, stock up on:

  • Quality freezer storage bags
  • Foil baking pans and heavy-duty foil
  • Plastic storage containers
  • A permanent marker for labeling your recipes and dates

Freezer-friendly recipes

On this list, we’ve compiled freezer meals that turn out as good as freshly-cooked ones, every time. You might be surprised by the things you can cook frozen, like:

  • NY strip from frozen
  • Keto meatballs
  • Beef enchiladas
  • Pork chops from frozen
  • Paleo beef kebabs

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Find these recipes for freezer meals and more below.

1. Perfect NY Strip from Frozen

When you think of freezer meals, you probably don’t envision a juicy steak dinner. We’re here to dispel that thinking with our perfect NY strip from frozen recipe.

All you have to do is pull your NY strip directly out of the freezer, quickly run it under cool water, and get cooking. This recipe incorporates umami mushrooms and balsamic vinegar for bold flavor, but you could easily whip up a quick side salad to round out the meal. Even though these steaks come straight from the freezer, this meal is ready in 20 minutes flat. You can’t beat it.

2. Easy Keto Meatballs

Meatballs are an excellent freezer meal because they cook up so beautifully after being frozen. We recommend these easy keto meatballs for a low-carb option.

To make these meatballs, you’ll combine simple ingredients like ground beef, eggs, Italian cheese, heavy whipping cream, and a bevy of spices. The blend of basil, oregano, parsley, and garlic builds in great Italian-inspired flavor. For a make-ahead meal, store these meatballs in the freezer and cook them from frozen in your favorite sauce.

3. Make-Ahead Beef Enchiladas

Hearty and filling, these make-ahead beef enchiladas are bound to be a crowd-pleaser. Even better, you can prep a double batch and freeze one for later.

Assembly is easy with this freezer meal. Make your filling with ground beef, onion, garlic, sweet peppers, green chilies, black beans, and plenty of spices. Then, wrap it all tightly in tortillas. Freeze for later.

When you’re ready to cook it, layer on some enchilada sauce and cheese, and bake until bubbly.

4. Perfect Top Sirloin from Frozen

Not yet convinced you can make a full steak dinner straight from the freezer? Here’s another recipe: perfect top sirloin from frozen.

This frozen top sirloin recipe is a full meal, complete with gooey eggs and fresh broccoli. While you may think frozen steaks require a special cooking technique, they’re pretty straightforward. Season them, sear them in oil, and baste liberally with butter. You’ll finish your steaks in the oven, along with your broccoli. So simple, so delicious.

5. Instant Pot Honey Lime Chicken

Ready for another mind-blowingly easy meal that comes straight from the freezer? This Instant Pot honey lime chicken recipe is the one. You’ll start by prepping your chicken ahead of time, combining olive oil, lime juice, lime zest, cayenne pepper, salt, pepper, and honey to make a marinade. Freeze all of it in sturdy freezer bags.

Ready for dinner? Pull out your bag and dump it all in the Instant Pot. It only needs about 10 minutes of pressure cooking. And P.S. This meal is Paleo-friendly.

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6. Bacon, Potato, and Cheese Waffles

Freezer meals aren’t just dinners. Breakfast is totally made easier with the addition of these bacon, potato, and cheese waffles.

To make your waffles, you’ll combine hash browns, flour, baking powder, milk, eggs, cheese, and cooked bacon. Cook this mixture in your waffle maker, and you’re set. You can eat a couple for breakfast that day and freeze the rest for easy, savory breakfasts throughout the week.

To reheat your waffles, toast them. That’s it!

7. Perfect Pork Chops from Frozen

It doesn’t stop with perfectly cooked steaks from frozen. In fact, you can also achieve perfect pork chops from frozen.

Once again, cooking your pork chops straight from the freezer is pretty straightforward. You’ll just quickly run the pork chops under cool water, then season with salt and pepper and sear in oil. Add in some Italian dressing for bold flavor, and finish the pork chops in the oven.

Serve these perfect pork chops with a side that’s equally as quick (fresh salad, maybe?) and you’re in weeknight heaven.

8. Chicken, Broccoli, Bacon and Potato Bake

Here’s a complete meal straight from the freezer: chicken, broccoli, bacon, and potato bake. As the name suggests, you’re tossing together a delicious, balanced combo of chicken, broccoli, bacon, and red potatoes. This bake is made extra indulgent thanks to the addition of heavy cream and cheese.

It’s as easy as assembling the bake, freezing it with a tight cover of foil, and baking. Don’t forget that final sprinkle of cheese!

9. Easy Ground Beef from Frozen

Ground beef is the base for so many quick, affordable weeknight meals—tacos, spaghetti sauce, you name it. It’s only fitting that we show you how to make easy ground beef from frozen.

The key to cooking ground beef from frozen is a quick and easy method of searing, flipping, and scraping. You’ll start by searing your hunk of frozen ground beef, scrape off the cooked beef, and flip it over. Repeat this cycle until your ground beef is cooked through, about 15 minutes.

10. Paleo Steak Kabobs

You can prep and freeze paleo steak kabobs for a delectable grilled dinner. That means less mess, and a delicious dinner in minutes.

To make these kabobs, you’ll quickly marinate hunks of steak in olive oil, garlic, oregano, and thyme. Assemble your kabobs with alternating steak, onions, mushrooms, and bell peppers.