Zucov - Simple Seasonal Recipes

Peppermint Bark Marshmallow Cereal Bars Recipe for Holidays

Peppermint bark marshmallow cereal bars are a quick, no-bake festive treat perfect for holiday sharing. They’re sweet, crunchy, and easy to make for cookie boxes or gift tins. This recipe was created in partnership with Feedfeed and If You Care. All opinions are my own. The holidays are here, and these peppermint bark marshmallow cereal … Read more

Sichuan-Style Eggplant in Garlic Sauce (Yuxiang Qiezi)

Eggplant with garlic sauce, or yu xiang qie zi (鱼香茄子), is a beloved Sichuan classic combining savory, spicy, sweet, and tangy flavors. This version is a lighter take: the eggplants are steamed instead of deep-fried, producing a less greasy dish that’s still full of flavor. As a child I found eggplants bland, but eggplant with … Read more

Creamy Overnight Oats: 5 Simple Recipes for Busy Mornings

An easy tutorial on how to make overnight oats five different ways for healthy breakfasts all week long! If you follow my blog you know one of the best ways to maintain a healthy routine is planning ahead. Having ready-to-eat breakfasts on hand saves time and helps you stick to better choices during busy mornings. … Read more

Skiers’ Breakfast Burrito from Beaumont Bakery: Mountain Morning Favorite

On my Salt Lake City breakfast tour I’m focusing mostly on newer spots, but I’m also including a few places I’ve visited before that still feel fresh to the valley. One of those staples is Beaumont. I recently picked up a breakfast burrito from them and it reminded me why they deserve a spot on … Read more

Crispy Homemade Dinosaur Chicken Nuggets Recipe for Kids

These homemade dino nuggets use a few simple ingredients to deliver a crunchy exterior and a moist, tender interior. They’re baked (not fried), great with your favorite dip, and taste far better than store-bought versions. I loved dino nuggets as a kid—mostly for the fun shape—and my boys feel the same. Store-bought nuggets always tasted … Read more

Hot-and-Fast Pulled Pork Recipe for the Big Green Egg

This past weekend I hosted an afternoon of games, cigars, and barbecue with my son, daughter, and their partners. I wanted to serve pulled pork but didn’t have the 12+ hours a traditional low-and-slow cook requires.

Instead of ordering in, I tried a popular technique known as Hot and Fast Pulled Pork—often called “Turbo” in Big Green Egg circles.

BBQ purists argue that higher heat compromises quality, but when you’re short on time and have a house full of people, Turbo cooking is a practical solution. By running the Egg hotter you move through the stall faster and still get great results. After this cook, the empty plates said it all.

Relax with a cold beer and follow this guide to master Big Green Egg Hot and Fast Pulled Pork.

This Instant Pot lemon chicken soup is simple and delicious. Bright with fresh lemon, tender chicken, vegetables, and orzo pasta, this healthy, Greek-inspired pressure cooker soup is fast to make and sure to become a family favorite. Pull on your coziest sweater and get your Instant Pot ready—this lemon chicken soup is comfort food at … Read more

Bran Muffins with Buttery Molasses Glaze Recipe

There are plain bran muffins—and then there are these Upside-Down Bran Muffins with a buttery molasses glaze and toasted pecans. They hardly feel like ordinary muffins. They’re rich, tender, and loaded with flavor; after one bite you’ll rethink every bran muffin you’ve ever eaten. My sister Laura joked that her family tells the kids Labor … Read more

Savory Anchovy Pasta Recipe for Quick Weeknight Dinners

This anchovy pasta is my dependable go-to when fresh produce runs low. Canned anchovies can smell strong on their own, but when cooked they melt into the sauce and contribute deep, savory umami rather than an overpowering fishiness.

My child loves the savory flavor. The idea that young kids only prefer bland foods doesn’t hold true in our house—my daughter has surprised me with her appetite for bold tastes. After spotting my husband letting her sample a spicy nut when she was nine months old, I began introducing more mature flavors such as cumin, paprika, soy, fish, and fresh herbs in small amounts.

Le secret de la barrière de poudre d’amande Le geste qui préserve la pâte, c’est l’utilisation de la poudre d’amande. Disposée au centre avant d’ajouter les fruits, elle crée une couche absorbante qui capte le jus des abricots pendant la cuisson. Ce liquide, au lieu d’imbiber la pâte, se transforme en une fine couche fondante, … Read more