Have you tried a ranch water cocktail? If not, let me introduce you! Essentially a tall tequila soda with extra lime, the ranch water is more than the sum of its parts. If you use a great tequila and Topo Chico, it tastes quite special.
The ranch water is like a bubbly, light and totally unsweetened margarita. If even “skinny” margaritas are sometimes too sweet for you, try a ranch water instead. It’s super refreshing and perfect on a hot day. When I’m at a bar without an exciting wine list, the ranch water is my go-to drink order regardless of the season.
Ranch waters hail from Texas, with Ranch 616 in Austin claiming to be “home to the original ranch water.” I honestly can’t recall when I first tried a ranch water—maybe it was during my month in Austin in 2015, or sometime in between. My brother lives in West Texas and I was delighted to discover that they were serving ranch waters at his wedding a few years ago.
Pre-made ranch water cocktails in cans are becoming more popular, but you can’t beat a homemade ranch water made with good tequila, bubbly Topo Chico and fresh lime. They are so easy to make. Find my recipe below!
Brighten your day with this chipotle salsa recipe! Make it for an afternoon snack with tortilla chips, or serve it alongside your favorite Mexican recipes. This chipotle…
Brighten your day with this chipotle salsa recipe! Make it for an afternoon snack with tortilla chips, or serve it alongside your favorite Mexican recipes. This chipotle salsa is a little smoky, somewhat spicy (or downright spicy, if you wish), and totally irresistible.
This salsa is based on my go-to red salsa recipe, with the addition of smoky chipotle peppers. Chipotle peppers are vine-ripened jalapeños that are smoked and dried, so they offer great depth of flavor. For this recipe, we’ll use chipotle peppers in adobo sauce, so they’re ready to blend into the salsa.
This chipotle salsa requires only seven basic ingredients, and the end result tastes so fresh. You’ll need canned tomatoes, onion and garlic, fresh cilantro, jalapeño and chipotle peppers, and fresh lime.
This chipotle salsa is easy to make and comes together in about 10 minutes. Keep reading for a few more tips and the full recipe. I hope you love this one as much as I do.
This butternut squash mac and cheese recipe strikes the perfect weeknight balance. It’s creamy, it’s cheesy, it’s comforting and completely delicious. This mac and cheese is not…
This butternut squash mac and cheese recipe strikes the perfect weeknight balance. It’s creamy, it’s cheesy, it’s comforting and completely delicious. This mac and cheese is not so rich that you’ll get a belly ache or fall asleep immediately after dinner.
This recipe is redeeming, too—it’s full of luscious roasted butternut squash, which amps up the golden hue without overwhelming the flavor. This mac and cheese is a real crowd pleaser. Our toddler loves it and so do we.
The cooking method is a thrill. This pasta comes together in one pot. You don’t ever strain the pasta. You don’t have to fuss with a béchamel sauce. You don’t have to get out the blender for the butternut.
If you roast your squash in advance, this recipe comes together in about 30 minutes. This is a unicorn of a pasta dish and I’m so excited to hear how it turns out in your kitchen.
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Let’s face it: Whether you’re a football fan or just at the party to hang around the snack table, game days can almost be like mini holidays. People crowd int…
Heads up: Food52 earns a commission on qualifying purchases of the products we link to.
Let's face it: Whether you're a football fan or just at the party to hang around the snack table, game days can almost be like mini holidays. People crowd into one room, every nearby surface is overflowing with hors d'oeuvres or drinks placed on mismatched coasters and napkins, and you're quickly reminded of just how much seating you have in your home. The differentiating factor between a non-sports-related holiday and a game day is the sound of your go-to playlist is replaced by the sound of cheers (or groans, depending on who's winning) filling the rooms as the teams play.
This blue cheese dip just might convert blue cheese skeptics into fans. Yes, it really might. You can trust me on this because I’m a little iffy on blue cheese myself. Sometimes I love blue cheese, like in this peach and avocado salad, and sometimes it’s too much.
In this dip, it’s perfect. This blue cheese dip recipe is cold, creamy, and savory with an unmistakeable—but not overpowering—blue cheese funk. It’s easy to stir together and tastes even better after a brief rest.
In addition to blue cheese (try a mild one, like gorgonzola), you’ll need just a few basic ingredients to make this dip: sour cream or Greek yogurt, chives or green onion, fresh garlic, salt and pepper. Rarely do I suggest Greek yogurt as a worthy alternative to sour cream, but it really works here and yields a lighter dip. For a different flavor profile altogether, try feta cheese instead of blue.
Serve your dip with Buffalo Cauliflower, or simply with raw vegetables like celery, carrot and bell pepper. Please let me know how you like it in the comments!
This buffalo cauliflower recipe has been a long time coming. I’m glad to get it to you just before the big game! This recipe is a vegetarian spin on buffalo wings, featuring caramelized roasted cauliflower with an irresistibly spicy coating. It’s the perfect watch party appetizer.
Restaurant-style buffalo cauliflower is typically deep fried (and delicious), but I wanted to make homemade buffalo cauliflower in the oven. I tried it every which way to get here, and many renditions were simply not good. The cauliflower was either soggy, too saucy, too salty, or otherwise not quite right.
Here’s what I ran into along the way. Many homemade buffalo cauliflower recipes feature cauliflower tossed in a flour and water mixture before baking, with the promise that it produces a deep fried effect. It would be cool if that worked, but it doesn’t. Simply roasting the cauliflower on its own doesn’t yield crispy-enough results, and tossing the cauliflower in sauce after baking negates all crispness anyway.
I finally picked up a new tip from a loosely-written Bon Appetit recipe—cornstarch. Cornstarch helps make my baked sweet potato fries extra crispy, and it does the same for this cauliflower, offering a crispy outside to a high-moisture vegetable without frying. That means that this recipe is gluten free as well. Hooray!
It’s way too easy to eat this buffalo cauliflower straight off the sheet pan before it makes it to the serving platter. You have been warned.
Loaded potato skins are the best party appetizer! Make them crispy baked and shower with toppings (this recipe has a time saving trick).
Who doesn’t love potato skins? Those crispy, savory vessels for creamy, cheesy deliciousness could melt even the most stone cold heart. So when you’re looking to impress, why not try them at home? They’re not without a little effort: you’ll need to throw these spuds in the oven quite a few times. But! Our method offers some innovations so you can complete it in less time than most potato skin recipes. Ready to get started?
Overview of this potato skins recipe
Why does a potato skins recipe take so long? Well, you’ve got to bake the potatoes, then scoop out the flesh and bake them again, then add cheese and bake them again! But here’s where our time saving obsession comes in. Use our “quick bake” method for the first bake and you can cut down precious prep time. Here’s an overview of this potato skins recipe:
Bake the potatoes (30 minutes): Using our quick baked potato method, you can cut the time for this step from up to 1 hour to just 30 minutes!
Remove the flesh and season (10 minutes): Remove the flesh from inside the potatoes, then brush them with butter and season.
Bake again (10 minutes): Place on a baking rack over a baking sheet (to help get them crispy with maximum air flow!). Bake another 10 minutes.
Add cheese and bake again (3 to 4 minutes): Add cheese and bake until it melts.
Add toppings and serve! Load ’em up and serve warm.
Small to medium potatoes are key
The size of the potatoes in this potato skins recipe is key. You’ll want small to medium russet potatoes. Smaller potatoes make a nice handheld potato skin, and they also bake faster! You don’t want a large, floppy potato skin. Small to medium potatoes are key here.
Quick bake method saves time
The quick bake method for potatoes is something we use all the time to speed up baked potatoes. Why bake potatoes whole when you can bake them…in half? Slice the potatoes in half and it takes about half the time to bake them: and they taste just as good (or better!).
When it came to a potato skins recipe, we knew our quick bake method would be perfect. Turns out, it’s the perfect innovation here: and cuts the prep time to about 1 hour start to finish.
Toppings for potato skins
This is a classic potato skins recipe, so we used all the classic toppings! Of course, you can add innovations of your own. Here are some notes on what we think are essential:
Sour cream: A quick tip: loosen the sour cream with a bit of water before you dollop it! It makes it much easier. Want dairy free? Use vegan sour cream (and of course, your favorite dairy-free cheese).
Green onions: They’re essential for that savory crunch.
Bacon: It’s classic! We generally eat plant based so we used a purchased vegan bacon. The brand isn’t one we’d recommend, so let us know if you have vegan bacon brands you recommend in the comments below! Homemade coconut bacon would be perfect here.
Smoked salt: Because we used vegan bacon, we added a hint of smoked salt here. We’d highly recommend it, no matter what type of bacon you use. It adds an irresistibly smoky undertone.
Hot sauce: Just a hint of hot sauce adds another dimension, but it’s not required.
Making this recipe for a crowd
This potato skins recipe makes 16 potato skins, or about enough to feed 8 servings. Of course, they’re so delicious that we could polish off the entire tray between the two of us! The only downside of this recipe is that it does feel like quite a bit of effort for something that’s gone in a flash. But that’s the fun of it!
If you’re serving a big party, you may want to consider making a double recipe here. Use the 2x recipe button below and two large trays in your oven. The only note is that the bake times may be slightly longer, since you have more surface area to bake in the oven. The recipe will likely also take you slightly longer to assemble, with more potatoes to scoop and top.
More easy party appetizers
And that’s it! These potato skins are one of our favorite party appetizers around. But they are a bit of effort to put together! Here are a few more fun ideas that are less effort:
Loaded potato skins are the best party appetizer! Make them crispy baked and shower with toppings (this recipe has a time saving trick).
Ingredients
8 small to medium russet potatoes (2 to 2 1/2 pounds)*
Olive oil
Salt and pepper
2 tablespoons salted butter (or more olive oil for vegan)
½ teaspooneachgarlic powder, onion powder, and kosher salt
¼ teaspoon chili powder
1 cup shredded cheddar cheese or Mexican blend cheese
2 green onions
Sour cream
Cooked bacon or vegan bacon (purchased or coconut bacon), for garnish (optional)
Smoked salt, for sprinkling (recommended)
Instructions
Preheat the oven to 450 degrees Fahrenheit.
Bake the potatoes: Wash the potatoes and slice them in half lengthwise. Line a baking sheet with parchment paper. Place the potatoes on top and rub them with olive oil, just enough to coat. Turn the potatoes cut side down and prick the tops several times with fork. Bake until the potatoes are tender and lightly browned on the edges, about 25 to 30 minutesdepending on the size of the potatoes. Prick them with a fork to assess doneness. (While baking, you can cook the bacon if using, and prep the other toppings.)
Remove the flesh: Allow the potatoes cool slightly. Use a sharp paring knife to cut a 1/4-inch border around the flat edge of the potato, then use a spoon to carefully scoop out the insides (cutting with a knife first helps to puncture the crisp roasted surface). Reserve the scooped potatoes for another use.
Season and bake again: Place a metal baking rack on top of a large baking sheet. Brush melted butter all over the potato skins on both sides. Mix the garlic powder, onion powder, salt, and chili powder in a small bowl and add a pinches to the top of each potato, using the entire mix. Sprinkle with a few grinds of black pepper. Return to the oven and bake for 10 minutes.
Add cheese and bake again: Remove the potatoes from the oven. Add the shredded cheese evenly to the tops. Return to the oven and bake again until the cheese melts, about 3 to 4 minutes.
Top and serve: Remove the potatoes from the oven. Add a sprinkle of salt or smoked salt to the top of each. Dollop with sour cream**, then add the sliced green onions and bacon crumbles. if using. Serve immediately. The potato skins taste great at room temperature as well (so they work to leave out at a party).
Notes
*Makes 16 potato skins. Double for a large crowd and use two baking sheets: you may need to increase the baking time slightly with more surface area in the oven.
**Stir in a few teaspoons of water to the sour cream to help make dollops.
This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy mix with tortilla chips.
Here’s a creamy, irresistibly spiced party dip you need in your life: our perfect Taco Dip Recipe! It comes together in minutes, and we can confidently say almost no one turns this one down. This one is even better than the standard: it’s got a quick homemade seasoning blend, Greek yogurt, and a colorful mix of fresh toppings for the absolute best flavor. Here’s how it’s done!
Ingredients in this taco dip recipe
Taco dip is a party dip that’s a creamy mix of cream cheese and taco seasonings, topped with crunchy toppings like lettuce, tomato, and often black olives. Don’t think there’s anything Mexican about it: this one is solidly American or Tex Mex. It’s different from 7 layer dip in that it’s got one layer of cream cheese and one layer of veggies. But you can definitely mix it up with more layers: see below! Here’s what you’ll need for the base recipe:
Cream cheese
Greek yogurt
Salsa
Spices: cumin, chili powder, garlic powder, onion powder, salt and pepper
Mexican blend cheese
Toppings: lettuce, tomato, and black olives
Optional: red onion, cilantro, pickled jalapeños
What makes this the best layered taco dip
This recipe has a few innovations from the classic taco dip recipe that makes it even tastier! Here’s what make this the best taco dip, in our opinion:
Greek yogurt makes it taste fresh (and cuts calories). Use Greek yogurt instead of sour cream for a deliciously creamy, tangy flavor. It also cuts calories by 1/3: 1 cup of sour cream is 445 calories vs 1 cup of Greek yogurt is 100 calories.
Homemade seasonings keep it fresh and healthy! Packets of taco seasoning can have additives and preservatives, and lots of salt. Use a quick blend of spices for mega flavor: you probably already have them on hand.
Extra toppings add color and flavor. The standard taco dip just has lettuce, tomato, cheese, and black olives. But step it up with our extra toppings that add color and flavor: red onion, cilantro and pickled jalapenos.
Secrets to the homemade taco seasoning
Sure, you can buy taco seasoning to make this dip. But as we noted above, often the packets have additives and preservatives. Here we made a shortcut to taco seasoning using ingredients you likely already have on hand. You don’t even have to make a homemade taco seasoning blend: it’s even simpler! Here’s what you’ll need:
Cumin
Chili powder
Garlic powder
Onion powder
Salt and pepper
You’ll be surprised at how these seasonings work together to provide a big pop of flavor to the taco dip. Say goodbye to taco seasoning packets!
Making a more layered taco dip
Were you looking for a dip with layers, more like a 7 layer dip? Don’t worry: you can do that too! Here’s what we’d consider adding on top of the cream cheese layer:
Refried beans seasoned with salt to taste (and/or cumin or chili powder)
Guacamole
Salsa
A quick way to soften cream cheese
One trick to this taco dip recipe: most of the time we don’t think ahead when it comes to softening cream cheese. It’s important to soften it for this recipe, since it needs to be warmed up in order to mix with the other ingredients. Here are a few notes:
Use a microwave to quickly soften the cream cheese. Place it on a plate in the microwave. Microwave 5 seconds, then flip over the block of cheese and cook another 5 seconds. If it’s not room temperature and soft at this point, try another 5 seconds but air on the conservative side. You don’t want to overcook the cheese!
When you whisk the cheese with the ingredients, it starts out chunky. It takes a few minutes to whisk up, so be patient! We prefer mixing by hand than whipping it all with a stand mixer: but you could do that too if you prefer.
And that’s it! Let us know what you think of this easy taco dip in the comments below. Grab your tortilla chips and start dipping!
In a large bowl, whisk the softened cream cheese, Greek yogurt, salsa and spices until it’s fully smooth. The mixture will start out chunky, but keep whisking until the cream cheese is fully smooth. (It takes a few minutes, so be patient!)
Place the cheese mixture in the bottom of a circular glass pie plate or other circular dish. Smooth into an even layer.
Top with the cheese, chopped lettuce, chopped tomato, black olives, and other optional toppings. Serve immediately with tortilla chips, or refrigerate until serving. (Leftovers last up to 3 days refrigerated.)
Notes
*To quickly soften cream cheese, place it on a plate in the microwave. Microwave 5 seconds, then flip over the block of cheese and cook another 5 seconds. If it’s not room temperature and soft at this point, try another 5 seconds but air on the conservative side.
**You can also add more layers to the taco dip to make it like a 7 layer dip: consider topping with a layer of refried beans (seasoned with salt), guacamole, and salsa before adding veggie toppings.
Even if you don’t know the difference between a touchdown or a field goal, or offense vs. defense, you can appreciate a good batch of chicken wings at a Super Bowl party. After all, you came here for the snacks, right? To kick off your game day festivities, we’re sharing our favorite wing sauce recipes, from the sticky sweet to the fiery.
Our 51 Best Super Bowl Dip Recipes Because It’s Almost Game Day
Buffalo Sauce
When you think of chicken wings, buffalo sauce is probably the first thing that comes to mind, right? A generous coating of Frank’s RedHot with a cool ranch dipping sauce on the side is obviously what the Super Bowl is really about. Pro tip: Food52’s Creative Director Kristen Miglore (and resident Genius) thinks that garlic confit enhances the flavor of buffalo sauce even more, so try incorporating a few cloves puréed roasted garlic.
Even if you don’t know the difference between a touchdown or a field goal, or offense vs. defense, you can appreciate a good batch of chicken wings at a Super Bowl party. After all, you came here for the snacks, right? To kick off your game day festivities, we’re sharing our favorite wing sauce recipes, from the sticky sweet to the fiery.
When you think of chicken wings, buffalo sauce is probably the first thing that comes to mind, right? A generous coating of Frank’s RedHot with a cool ranch dipping sauce on the side is obviously what the Super Bowl is really about. Pro tip: Food52’s Creative Director Kristen Miglore (and resident Genius) thinks that garlic confit enhances the flavor of buffalo sauce even more, so try incorporating a few cloves puréed roasted garlic.
You’re going to love these coconut macaroons. I just know it. These chocolate-dipped macaroons are my favorite holiday cookie, ten years in the running! Coconut macaroons (two…
You’re going to love these coconut macaroons. I just know it. These chocolate-dipped macaroons are my favorite holiday cookie, ten years in the running!
Coconut macaroons (two o’s) are often confused with macarons (one o), the colorful and delicate layered French cookies. Both call for egg whites, but that’s about where their similarities end.
These macaroons feature rich coconut flavor and texture with subtle hints of honey (or maple syrup) and cinnamon. While you don’t have to dip them in chocolate, I strongly suggest that you do. They are the perfect little treat—satisfying and sweet, but not cloying.
These coconut beauties have a lot going for them in the preparation department. They look impressive with their high-contrast exteriors, but they’re easy to whip together. You can cram them all on one cookie sheet without consequence. Plus, they don’t require any artistic skills to decorate. Just dunk them in chocolate and be done. Can I get an amen?
These flourless cookies are naturally gluten free. They both freeze well and ship well, if you’re interested in mailing some homemade goodies to your loved ones. You’ll find the full recipe, plus step-by-step photos and a video below.
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