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A high‑protein, low‑calorie summer snack wrap featuring thin grilled chicken, creamy lemon‑zatar sauce, hummus and fresh veggies wrapped in a 60‑calorie lavash. Perfect for on‑the‑go meals, it stays fresh in the fridge for a couple of days and fits under 250 calories per serving.
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A classic New York‑style bagel topped with generous cream cheese, fresh tomato, red onion, capers, and silky smoked salmon (lox). Inspired by the bagels from Utopia Bagels and White Stone Queens, this recipe walks you through boiling and baking the bagels at home before assembling the ultimate breakfast or brunch treat.

A faithful recreation of the iconic Connecticut steamed cheeseburger using a home‑style multi‑stage steamer. The beef patty is gently steamed until tender, then topped with molten mild white cheddar, all sandwiched in a soft‑on‑the‑inside, slightly crisp Kaiser roll with classic toppings and a quick “special sauce.”

A portable‑power‑friendly tailgate feast featuring ultra‑crispy buffalo chicken wontons cooked in an air fryer, a hearty steak and caramelized‑onion crunch wrap made in a panini press, and a refreshing spicy mango margarita blended on the go. All dishes are designed to be prepared with a Jackery 3600 portable power station, no wall outlets required.

A fun, Instagram‑worthy dessert that looks like a tiny chocolate box you can smash with a hammer. Made with tempered white and dark chocolate, filled with conversation hearts, sprinkles and freeze‑dried strawberries, then drizzled with edible gold. Perfect for Valentine’s Day, birthday parties, or any occasion where you want to break a sweet treat.

A step-by-step guide to making fluffy, stable royal icing and decorating holiday cookies with professional results. This recipe covers the best techniques for mixing, piping, flooding, and embellishing cookies using royal icing, along with practical tips for home bakers.

A playful experiment that combines store‑bought pickles with crushed Flamin' Hot Cheetos, red food coloring, a pinch of random seasoning and chopped shakaroni. The mixture is marinated for 24 hours to let the fiery, cheesy flavor and vivid color infuse the pickles. The result is a bright red, spicy snack that looks wild but is not recommended for regular consumption.