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Cooking With Conks Logo - Stacked

Weeknight

  • Gray plate full of squiggly pasta coated in a butternut squash cream sauce, sauteed greens, and gruyere cheese. Black fork on the side of the dish.

    Pasta with Butternut Squash Sauce, Gruyere, and Greens

  • Top view of a green bowl full of mashed potatoes topped with butter and chives

    Mashed Potatoes with Sour Cream

  • Black plate full of Parmesan Cheese Bread cut into pieces, ready to serve.

    Easy Parmesan Cheese Bread with Chives and Black Pepper

  • Bowl full of lightly green, zucchini soup with parmesan croutons, shredded parmesan, and chives on top.

    Creamy Zucchini Soup with Parmesan Croutons

  • Picture of a fall salad with apples displayed on a blue oval platter. The platter is full of leafy greens with sliced and fanned-out apples, chopped bacon, and pecans. Salad tongs, apple, and jar with dressing line the edges.

    Simple Green Salad with Apples and Bacon

  • White bowl filled with colorful lentil salad, featuring lentils, carrots, red onions, cilantro, avocado, cucumber, bell peppers, and a cilantro curry vinaigrette. A black spoon rests in the lentil salad.

    Easy Cold Lentil Salad with Cilantro Curry Vinaigrette

  • Sheet pan gnocchi with two cooked, seasoned, sliced chicken breasts surrounded by corn and gnocchi, topped with cilantro and crumbled cotija.

    Sheet Pan Gnocchi with Chicken and Corn

  • White bowl filled with roasted vegetable couscous with a black serving spoon resting in it.

    Roasted Vegetable Couscous (Easy Weeknight Dinner)

  • Three sweet and smoky salmon filets, topped with shallots and lemon, resting on a black plate.

    Sweet and Smoky Salmon with Shallots and Lemon

  • The Best Blue Cheese, Walnut, and Pear Salad, made with leafy lettuce, toasted walnuts, blue cheese crumbles, sliced pears, and a sesame dressing.

    The Best Blue Cheese, Walnut, and Pear Salad

  • Side view of the juiciest turkey burger, topped lettuce, tomato, onion, cheese, and basil mayo.

    The Best Juicy Turkey Burgers

  • A round serving dish is topped with pan roasted vegetables and an herby sauce. This skillet potatoes and fennel recipe includes potatoes, fennel, red onions, and a bright chermoula sauce.

    Skillet Potatoes and Fennel

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@cookingwithconks

cookingwithconks

Recipes for home cooks by sisters who love food.
If your kitchen gets messy sometimes, you belong h If your kitchen gets messy sometimes, you belong here. Because real kitchens come with messy piping bags, frosting mishaps, and cupcakes that may not always look bakery-perfect. But they still taste amazing. These Irish cream chocolate cupcakes with Baileys cream cheese frosting are rich, chocolatey, and surprisingly easy to make, even if your frosting swirl goes a little rogue. Real messes. Real laughs. Really good cupcakes. Follow along if you’re into real recipes for real home cooks. Cupcake Ingredients: 1 cup all-purpose flour (about 125g) ½ tsp sea salt 1 tsp baking powder ¼ tsp baking soda ½ cup Dutch-process cocoa powder ½ cup hot strong coffee ¼ cup Baileys Irish Cream liqueur ½ cup granulated sugar ½ cup brown sugar packed ⅓ cup neutral-flavored oil 2 eggs ½ cup sour cream 1 tsp vanilla extract For frosting ingredients, info on how to make these cupcakes, tips, FAQs, etc. check out the blog here: https://cookingwithconks.com/irish-cream-chocolate-cupcakes/
This cake is what lemon curd was made for 🍋 Soft This cake is what lemon curd was made for 🍋 Soft lemon cake with cream cheese frosting and swirls of lemon curd in every bite. It's a single tier cake with rustic, swoopy frosting so it's beginner friendly and easy to put together. You can use store-bought lemon curd, or make our homemade version for extra fresh and bold lemon flavor (linked at the end of this reel!). Save this for your spring garden parties. 🌼 Full recipe is on the blog!
Green foods season ☘️🥑🥬 St. Patrick's Day is comi Green foods season ☘️🥑🥬 St. Patrick's Day is coming, spring is unofficially here, and we've been craving fun fresh foods lately. Here are 10 green recipes we're loving right now. Emily's current pick 👉🏼 #6 Rachel's current pick 👉🏼 #7 And we're making turkey burgers with #10 tonight! Which one are you choosing? All recipes are on the blog. Let us know if you want one and we'll send a link to your inbox!
This cake is what lemon curd was made for 🍋 Soft This cake is what lemon curd was made for 🍋 Soft lemon cake with cream cheese frosting and swirls of lemon curd in every bite. It's a single tier cake with rustic, swoopy frosting so it's beginner friendly and easy to put together. You can use store-bought lemon curd, or make our homemade version for extra fresh and bold lemon flavor (linked at the end of this reel!). Save this for your spring garden parties. 🌼 Full recipe is on the blog!
Stop buying lemon curd🍋 Homemade takes 10 minutes Stop buying lemon curd🍋 Homemade takes 10 minutes to cook and tastes like sunshine. It sounds fancy, but homemade lemon curd is just lemons, sugar, eggs, and butter whisked together for about 10 minutes then chilled in the fridge until set. That’s it. The result? A jar of bright, velvety lemon curd that instantly makes toast, yogurt, pancakes, or cake taste like spring. It’s tangy, sweet, and one of those recipes that makes you feel like you know what you’re doing in the kitchen. Tag a friend who always buys lemon curd at the store. They need to see how easy this is to make at home. What would you eat with lemon curd first? Full recipe up on our website!
Unpopular opinion: peas don’t belong in shepherd’s Unpopular opinion: peas don’t belong in shepherd’s pie (because they’re gross). We said what we said. Instead, we use cabbage cooked down with ground beef, carrots, and onions in a rich savory gravy, then top it all with creamy mashed potatoes and grated parm. It’s cozy. It’s hearty. It’s weeknight-friendly. Are you Team Peas or No Peas? Tell us below ⬇️ And save this for St. Patrick’s Day or your next cold night dinner (full recipe on our blog).
Want the recipe? Let us know which one! These ar Want the recipe? Let us know which one! These are a few things we’ve cooked recently. Some are on the website, some are just living their best life in our camera rolls. Not everything we make becomes a reel or official recipe on our blog. Sometimes we’re just testing, tweaking, or throwing dinner together on a Tuesday. If one of these catches your eye, tell us which one and we’ll let you know if the recipe’s live (or if it needs to be!). We’re always cooking. Even when the tripod’s not out. It's our happy place!
Did you know that you can put instant ramen on sal Did you know that you can put instant ramen on salad? Now you know. This crunchy cabbage salad is fresh, simple, and spunky enough to keep you going in for more, bite after bite. Crisp veggies, easy soy dressing, and the crunchy ramen topping we can't get enough of. Easy steps and no fancy techniques. Recipe on our blog. Follow along for more fun and easy recipes! Who wants some? 👀
Did you know that you can put instant ramen on sal Did you know that you can put instant ramen on salad? Now you know. This crunchy cabbage salad is fresh, simple, and spunky enough to keep you going in for more, bite after bite. Crisp veggies, easy soy dressing, and the crunchy ramen topping we can't get enough of. Easy steps and no fancy techniques. Recipe on our blog. Who wants some? 👀
Super easy chickpea salad with avocado. It's healt Super easy chickpea salad with avocado. It's healthy, mayo free, and ready in less than 20 minutes. Eat it up with crackers or put it on bread and eat it as a sandwich. It's versatile and delicious! As always, our tips before you start: - read the full recipe first - prep ingredients ahead of assembling - don't stress, doesn't have to be perfect! Save this recipe to make for lunch this week and follow @cookingwithconks for more recipes!

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