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Moist Carrot Cake Recipe with Cream Cheese Frosting

My homemade carrot cake recipe is perfectly spiced, unbelievably moist, and topped with a velvety maple cream cheese frosting. Warm cinnamon, fresh grated carrots, and just the right amount of sweetness make this a classic dessert you won’t forget.

slice of carrot cake with fork on side

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love a good classic carrot cake, and this one is hands down my favorite. I got the recipe from Mrs. Miller, the mother of one of my husband's closest friends, and let’s just say—it’s incredible.

My husband had bragged about this cake long before I ever tried it. Once I finally got a slice, I understood the hype.

I mostly followed the original recipe. However, I added a twist to the frosting. I used a bit of maple syrup for extra flavor.

I love finding small ways to elevate a recipe, and this was the perfect addition. Every time I make this cake for family and friends, they can’t stop talking about it either.

If you like cake recipes, you should try this Carrot Cake Cheesecake recipe.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

ingredients for carrot cake on table

Dry Ingredients

  • All-purpose flour (or cake flour for a lighter crumb)
  • Baking soda and baking powder
  • Salt
  • Ground cinnamon, nutmeg, and optional cloves
  • Granulated sugar and brown sugar

Wet Ingredients

  • Eggs
  • Vegetable oil (or canola oil)
  • Vanilla extract
  • Freshly grated carrots (never pre-shredded!)
  • Crushed pineapple

Add-ins

  • pecans or walnuts

For the Frosting

  • Cream cheese
  • Butter
  • Powdered sugar
  • Maple syrup
  • Vanilla extract

Tools You’ll Need for This Recipe

  • Mixing Bowls
  • Whisk
  • Hand Mixer or Stand Mixer
  • Box Grater or Food Processor
  • Spatula
  • Cake Pans (Two 9-inch or Three 8-inch Round Pans, or a 9x13-inch pan)
  • Parchment Paper
  • Cooling Rack
  • Offset Spatula
  • Serrated Knife (Optional)

How to Make This Easy Carrot Cake Recipe

Prepare your pans and preheat your oven. Start by preheating your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.

Mix your dry ingredients. Sift together the flour, baking soda, salt, and cinnamon in a medium bowl and set aside.

Blend the wet ingredients. In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until smooth and well combined.

dry ingredients mixed in bowl
eggs and wet inrgdients in bowl

Add the star ingredients. Fold in the grated carrots, drained crushed pineapple, and vanilla extract until evenly distributed throughout the batter.

Combine wet and dry. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, which could make your cake dense.

Finish the batter. Stir in the chopped pecans until evenly distributed.

carrot cake batter in bwl with nuts on top

Bake the cake. Divide the batter evenly between your prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool properly. Let the cakes cool in the pans for at least 10 minutes, then transfer to a wire rack to cool completely before frosting.

carrot cake batter in baking pans
baked carrot cakes cooling on rack

Make the maple cream cheese frosting. Beat the cream cheese and butter together until smooth and fluffy.

Gradually add the powdered sugar, mixing until fully incorporated. Pour in the maple syrup, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and light.

cream cheese frosting in bowl

Assemble your masterpiece. Place one cake layer on a serving plate, spread an even layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake. Sprinkle chopped pecans over the top for garnish.

Chill before serving. Refrigerate the cake for at least 30 minutes before slicing for cleaner cuts.

slice of carrot cake with fork breaking it apart

What Makes Carrot Cake So Moist?

It's the vegetable oil. I used to cringe when I thought about adding a whole cup of vegetable oil to a cake, but trust me, it keeps the cake moist and delicious. The carrots and pineapple add additional moisture as well.

How to Store this Carrot Cake

  • Counter storage: Unfrosted carrot cake can be kept at room temperature, well-wrapped, for 1-2 days.
  • Refrigerator: Once frosted with cream cheese frosting, the cake must be refrigerated. It will keep beautifully for up to 4 days in an airtight container.
  • Freezer friendly: Both frosted and unfrosted carrot cake freeze exceptionally well. Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.

Serving Suggestions

  • Serve slightly chilled for the perfect texture contrast between cake and frosting.
  • Pair with a strong cup of coffee or chai tea to complement the spices.
  • Garnish with additional toasted pecans for extra crunch and visual appeal.

Tanya's Top Tips

  • Always grate your own carrots. Pre-shredded carrots from the store are too thick and dry. Freshly grated carrots provide the perfect moisture and texture.
  • Don’t Overmix the Batter – Mix just until the ingredients are combined to keep the cake light and tender. Overmixing can lead to a dense cake.
  • Double the frosting if you like a carrot cake with a lot of frosting.
carrot cake frosted on cake platter

FAQs

Can I make carrot cake ahead of time?

Yes! Carrot cake actually tastes even better the next day as the flavors have time to develop. You can bake the cake layers in advance and store them wrapped at room temperature for a day or in the fridge for up to three days. The frosted cake can also be refrigerated for up to five days—just let it come to room temperature before serving.

Do I have to use nuts in carrot cake?

No, nuts are completely optional! While toasted pecans or walnuts add a nice crunch and depth of flavor, you can leave them out if you prefer a smoother texture. If you want a bit of texture without nuts, consider adding shredded coconut or raisins.

I hope you love this Classic Carrot Cake Recipe as much as we do. Looking for more cake recipes? Try these out.

slice of carrot cake with fork on side
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5 from 3 votes

Carrot Cake Recipe

My homemade carrot cake recipe is perfectly spiced, unbelievably moist, and topped with a velvety maple cream cheese frosting. Warm cinnamon, fresh grated carrots, and just the right amount of sweetness make this a classic dessert you won’t forget.
Prep Time30 minutes
Cook Time25 minutes
Cooling Time1 hour
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake, carrot cake recipe
Servings: 16 people
Calories: 536kcal
Author: Tanya

Ingredients

For the Cake

  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 ½ teaspoons ground cinnamon
  • 2 cups granulated white sugar
  • 4 large eggs room temperature
  • 1 ½ cups vegetable oil
  • 2 cups finely grated carrots
  • 8 ounces crushed pineapple drained
  • 1 teaspoon vanilla extract
  • ⅓ cup chopped pecans toasted

For the Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 1 ½ cups powdered sugar sifted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • A pinch of salt

Instructions

For the Cake

  • Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. Sift together the flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
  • In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until smooth and well combined. Fold in the grated carrots, drained crushed pineapple, and vanilla extract until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the chopped pecans.
  • Divide the batter evenly between the three prepared cake pans and smooth out the tops of the batter in the pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting

  • To make the frosting, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing until fully incorporated. Pour in the maple syrup, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and light.
  • To assemble the cake, place one cake layer on a serving plate. Spread an even layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake. Sprinkle chopped pecans over the top for garnish. Chill the cake for at least 30 minutes before slicing for cleaner cuts.

Notes

    • Always grate your own carrots. Pre-shredded carrots from the store are too thick and dry. Freshly grated carrots provide the perfect moisture and texture.
    • Don’t Overmix the Batter – Mix just until the ingredients are combined to keep the cake light and tender. Overmixing can lead to a dense cake.
    • Storage: Store leftovers in the refrigerator for up to 4 days. I like to slice it up and wrap pieces individually. 

Nutrition

Calories: 536kcal | Carbohydrates: 55g | Protein: 5g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 357mg | Potassium: 141mg | Fiber: 1g | Sugar: 41g | Vitamin A: 3118IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

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Jamaican Pepper Shrimp Recipe

Jamaican pepper shrimp is a vibrant, spicy seafood dish packed with bold Caribbean flavors. These head-on shrimp simmer in a fragrant Scotch Bonnet pepper sauce, coming together in just one pan. It’s a quick and flavorful snack with the perfect kick of heat!

Jamaican pepper shrimp in black pan

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Shrimp is a protein I could enjoy every week. This spicy Jamaican pepper shrimp is a favorite in my recipe collection. Though it is usually a street food snack in Jamaica, I have found it makes a great main dish with some sides. The bright color and intense flavor profile make this dish a showstopper at any meal.

This recipe calls for a few unique ingredients, like annatto powder and head-on shrimp, but feel free to substitute these with what you have available. Use Sazon seasoning instead of annatto powder for a similar color and flavor, and if you prefer, swap head-on shrimp for peeled shrimp.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Shrimp: head-on, deveined (not peeled) shrimp, or peel-and-eat shrimp
  • Peppers: Scotch Bonnet chili peppers, stemmed and minced (wear gloves). Scotch bonnets are hard to find, so feel free to sub with habanero peppers or jalapeño peppers.
  • Seasonings: annatto (achiote) powder, all-purpose seasoning, ground allspice, and salt.
  • Aromatics: garlic (minced), diced yellow onion, fresh thyme.
  • Liquids: shrimp stock, white vinegar
Ingredients for recipe on table with labels

Tools Needed

  • Medium mixing bowl
  • Dutch oven or large pan with lid
  • Measuring spoons and cups
  • Cutting board and knife
  • Wooden spoon or spatula
  • Slotted spoon
  • Kitchen gloves (for handling hot peppers)

How to Make This Recipe

Step 1: In a medium bowl, combine the shrimp with the minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and ground allspice.

Toss well to coat the shrimp evenly and let them marinate for 10 minutes.

Raw shrimp in bowl covered with seasoning

Step 2: Heat a Dutch oven or large pan over medium heat. Add the shrimp stock and bring it to a gentle simmer.

Stir in the diced onion and minced garlic, cooking for about 2 minutes until softened and fragrant.

Step 3: Add the seasoned shrimp and thyme sprigs to the pan. The shrimp won't be submerged in the liquid but spread them out in the pan as much as possible.

Cover and cook for 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are fully cooked.

Garlic, onion, and broth in pan
Shrimp in pan

Step 4: Stir in the white vinegar and let it cook for another minute. Taste and add salt as needed. Using a slotted spoon, transfer the shrimp to a serving plate. Drizzle some of the cooking liquid over the top and serve hot.

Spice Adjustments for Pepper Shrimp

  • Milder Version: Use only one pepper or swap it with a milder chili like a Fresno or serrano pepper.
  • Extra Heat: Add a dash of cayenne pepper or a spoonful of Scotch Bonnet pepper sauce for even more spice.

Storage Information

Store leftover pepper shrimp in an airtight container in the refrigerator for 3-4 days. For best results, reheat gently on the stovetop over medium-low heat until just warmed through. I don't recommend freezing this dish as the texture of the shrimp changes.

Serving Suggestions

This peppered shrimp pairs wonderfully with traditional Jamaican sides like:

jamaican pepper shrimp close up in skillet

Tanya's Top Tips

  • Always wear gloves when working with Scotch Bonnet peppers! These are extremely hot and can cause serious irritation if they come in contact with your skin or eyes.
  • Habanero peppers make a good substitute for Scotch Bonnet peppers, though they have a slightly different heat profile.
  • If you want it spicier, use more Scotch Bonnet peppers and leave the membrane intact. For less spice, use fewer peppers and remove the seeds and membrane. You can also add some scotch bonnet pepper sauce for a very spicy dish.
  • Don't overcook the shrimp—they cook quickly and can become rubbery if left too long.

FAQs

Where can I find annotto powder?

You can find this powder at International Grocery stores or online.

What gives Jamaican pepper shrimp that bright red color?

The color of pepper shrimp comes from Scotch bonnet peppers, paprika, and annatto, and the cooking process that enhances the vibrant red hue.

Jamaican pepper shrimp in black pan
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Jamaican Pepper Shrimp

Jamaican pepper shrimp is a vibrant, spicy seafood dish packed with bold Caribbean flavors. These head-on shrimp simmer in a fragrant Scotch Bonnet pepper sauce, coming together in just one pan. It’s a quick and flavorful snack with the perfect kick of heat!
Prep Time10 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Jamaican
Keyword: jamaican pepper shrimp
Servings: 4
Calories: 127kcal
Author: Tanya

Ingredients

  • 1 pound shrimp head-on, deveined (not peeled), or peel and eat shrimp
  • 2 Scotch Bonnet chili peppers stemmed and minced (wear gloves), or habanero peppers
  • 1 tablespoon all-purpose seasoning
  • 2 teaspoons ground annatto
  • 2 teaspoons ground allspice
  • ¾ cup shrimp stock plus more as needed
  • ¼ cup finely diced yellow onion
  • 2 cloves garlic minced
  • 2 tablespoons white vinegar
  • 3 sprigs fresh thyme
  • Salt to taste

Instructions

  • In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and grounf allspice. Toss well to coat evenly and let marinate for 10 minutes.
  • Heat a large pan over medium heat. Add the shrimp stock and bring to a gentle simmer. Stir in the diced onion and garlic, cooking until softened and fragrant, about 2 minutes.
  • Add the seasoned shrimp and thyme sprigs, spreading the shrimp in the pan. Cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.
  • Add the white vinegar, stir, and cook for another minute. Taste; add salt to taste. Using a slotted spoon, transfer the shrimp to a plate. Serve hot with some cooking liquid drizzled on top.

Video

Notes

  • If you want it spicier, use more Scotch Bonnet peppers and leave the membrane intact. For less spice, use fewer peppers and remove the seeds and membrane. You can also add some scotch bonnet pepper sauce for a very spicy dish.
  • Don't overcook the shrimp—they cook quickly and can become rubbery if left too long.

Nutrition

Calories: 127kcal | Carbohydrates: 6g | Protein: 24g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 291mg | Potassium: 437mg | Fiber: 2g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 10mg | Calcium: 161mg | Iron: 2mg

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Crispy Oven-Baked Fries (Homemade)

These golden oven-baked fries have a crispy outside and a soft, fluffy inside. They will satisfy your french fry cravings. Seasoned to perfection and baked until golden brown, these homemade fries are the perfect side dish for almost any meal!

oven baked fries in plate with kecthup on side with red towel on side

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I have a ton of comfort foods, and French fries are one of them. Whether deep-fried or air-fried, I like them all.

I’m excited about these oven baked fries because they get so crispy with that perfect golden crust on the outside while staying soft and fluffy inside. The cornstarch slurry trick allows the fries to get super crispy in the oven without the powdery flavor.

If you're like me and love a good dip for your fries, you’ll want to check out my spicy mayonnaise!

What Makes These Oven Fries So Crispy?

The secret to crispy oven fries is all about a few techniques:

  1. Soaking the potatoes in hot water releases excess starch which helps them crisp up better. You could also soak them in cold water for 1 hour if you prefer that method.
  2. Drying the potatoes thoroughly after soaking prevents them from steaming in the oven.
  3. The cornstarch slurry creates a thin coating that becomes crispy when baked.
  4. Proper spacing on the baking sheet allows for air to circulate around each fry.
  5. Flipping halfway ensures they brown evenly on both sides.

Ingredients

  • Russet potatoes - Their high starch content makes them perfect for crispy fries
  • Cornstarch - The secret to a crispy exterior without deep frying
  • Cold water - For the cornstarch slurry
  • Vegetable oil - For that golden exterior
  • Salt - Enhances all the flavors. You could also use my favorite french fry seasoning.
ingredients for oven baked fries on table

Tools

  • Sharp knife or french fry cutter
  • Large bowl
  • Small bowl for slurry
  • Baking sheet
  • Parchment paper
  • Clean kitchen towels or paper towels
  • Spatula for flipping

How to Make Oven Baked Fries

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or grease it. Wash and peel the potatoes if desired, then cut them into ¼-inch thick sticks.

Place the potato sticks in a large bowl and cover them completely with hot tap water. Let them soak for 10 minutes, then drain and pat them completely dry with a clean towel.

cut potatoes soaking in water

TIP: Cutting your fries to an even thickness ensures they’ll cook at the same rate. Aim for ¼-inch thickness for the perfect balance of crispy outside and fluffy inside.

Step 2: Whisk together the cornstarch and water in a separate bowl to make a slurry. Add the dried potato sticks to a large bowl and toss with cornstarch slurry to coat evenly. Drizzle vegetable oil over the coated potatoes and mix well to distribute evenly.

potatoes in bowl with tongs on side after being tossed in slurry

Step 3: Spread the fries in a single layer on the prepared baking sheet, making sure they don’t touch. Bake for 20 minutes, then remove from the oven and flip each fry. Bake for another 15-20 minutes or until golden and crispy.

uncooked fries on baking sheet
baked fries on baking sheet pan

TIP: Don’t overcrowd the baking sheet! If necessary, use two baking sheets to ensure the fries crisp up rather than steam.

Step 4: Immediately after removing from the oven, sprinkle with salt or your favorite seasoning. Serve hot with your favorite dipping sauce.

close up of baked fries on sheet pan

Customize to Your Taste

  • Garlic Parmesan Fries: Toss with minced garlic and grated Parmesan cheese during the last five minutes of baking.
  • Spicy Fries: Add cayenne pepper or chili powder to your seasoning mix.
  • Herb Fries: Sprinkle with fresh rosemary, thyme, or dill after baking.
  • Loaded Fries: Top with cheese during the last 5 minutes of baking, add bacon bits and green onions after baking.

What to Serve with Oven Baked Fries

These crispy oven baked fries go well with:

  • Juicy homemade burgers
  • Grilled chicken sandwiches
  • Crispy chicken tenders
  • Your favorite dipping sauces (ketchup, aioli, or spicy mayo)

How to Store Leftover Fries

Allow the fries to cool completely, and then store any leftover homemade fries in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 400°F oven for about 5-10 minutes until heated through and crispy again. Don’t use the microwave as it will make them soft.

Make-Ahead Tip: You can prep these fries up to 8 hours ahead! Cut the potatoes, soak them in cold water, and refrigerate them until ready to bake. Just make sure to dry them thoroughly before continuing with the recipe. Perfect for when you're entertaining!

oven baked fries in plate with kecthup on side

Can You Freeze Oven Baked Fries?

You can freeze these fries before or after baking:

  • Before baking: Complete steps through the cornstarch slurry coating, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding about 5-10 minutes to the cooking time.
  • After baking: Let them cool completely, then freeze in a single layer. Reheat from frozen in a 425°F oven until crispy again, about 10-15 minutes.

Tanya’s Top Tips

  • Choose the right potato: Russet potatoes work best because of their high starch content and low moisture
  • Cut evenly: Try to make all your fries the same size for even cooking
  • Season while hot: Salt and seasonings stick better to hot fries right out of the oven
  • Serve immediately: These fries are at their best when freshly made

I hope you love these fries as much as we do. Looking for more fry recipes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

oven baked fries in plate with kecthup on side with red towel on side
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5 from 1 vote

Oven Baked Fries

These golden oven-baked fries have a crispy outside and a soft, fluffy inside. They will satisfy your french fry cravings.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: baked fries, oven baked french fries
Servings: 4
Calories: 159kcal
Author: Tanya

Ingredients

  • 2 large russet potatoes cut into ¼-inch sticks
  • Hot tap water enough to fully cover potatoes for soaking
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water for the slurry
  • 2 tablespoons vegetable oil
  • Salt to taste

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
  • Place the cut potato sticks in a large bowl and cover with hot water. Let them soak for 10 minutes, then drain and dry them thoroughly with a clean towel.
  • In a separate bowl, whisk together the cornstarch and water to make a slurry. Add the dried potato sticks to a large bowl and toss with cornstarch slurry to coat evenly.
  • Drizzle the vegetable oil over the potatoes and mix well.
  • Spread the fries in a single layer on the prepared baking sheet, not overlapping. Bake for 20 minutes, then remove and flip each fry.
  • Return to the oven and bake for an additional 15-20 minutes or until golden.
  • Sprinkle with salt or your favorite seasonings immediately after removing from the oven. Serve hot with your favorite dipping sauce.

Notes

Add your salt and seasonings immediately after removing the fries from the oven while they are still hot. This helps the seasonings stick better and distribute more evenly than if you wait until they've cooled.

Nutrition

Calories: 159kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 6mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg

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Homemade Ginger Dressing Recipe (Hibachi Style)

This Homemade Ginger Salad Dressing has a fresh flavor with just the right balance of sweet, savory, and tangy. It takes only minutes to make in a food processor or blender and is the perfect Asian-inspired dressing for your salads.

ginger dressing in glass bottle

I’m obsessed with Japanese hibachi restaurants—seriously, they’re such a vibe! But what do I always look forward to the most? That insanely good ginger dressing.

Sure, you can grab a bottle at the store, but once I started making it at home, there was no going back. It’s super easy to whip up with just a few ingredients, and the flavor? Unreal.

This recipe features fresh onion and ginger, with soy sauce, tomato paste, sugar, black pepper, hot sauce, and rice vinegar adding bold, well-rounded flavor. All you need is a food processor or blender to bring it all together.

If you love homemade dressings, be sure to try my sweet onion dressing recipe too!

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Fresh Ginger – Choose firm, smooth ginger root. Avoid wrinkled or moldy pieces; the fresher the ginger, the better the dressing.
  • Yellow Onion – Adds natural sweetness and depth. Look for a medium-sized, firm, and heavy onion.
  • Base Ingredients – Avocado oil (or vegetable oil), soy sauce, rice vinegar, and water for the perfect consistency.
  • Flavor Enhancers – Tomato paste, granulated sugar, black pepper, and optional hot sauce for a bit of heat.
ingredients for ginger dressing on table

Tools Needed

  • Food processor or blender
  • Cutting board
  • Knife
  • Measuring cups & spoons
  • Airtight container

How to Make Ginger Salad Dressing

Prep the ingredients – Peel and roughly chop the ginger and onion. The pieces don’t need to be too small since they’ll be blended.

Set up your food processor or blender – Add all ingredients to the bowl or pitcher.

ingredients in the food processor bowl
processed ingredients for the ginger dressing in the food processor bowl

Blend to your desired texture – If you prefer a chunkier dressing like I do, pulse the mixture in short bursts. For a smoother consistency, blend continuously.

spoon holding up ginger dressing to show texture

Adjust the thickness – If the dressing is too thick, add water one tablespoon at a time and pulse until pourable but not runny.

Taste and tweak – Adjust seasoning as needed. More hot sauce for spice, extra soy sauce for saltiness, or a touch more sugar for balance.

Tips and Variations

  • For a smoother dressing, blend continuously instead of pulsing.
  • Swap sugar for honey for a more natural sweetener.
  • Make it creamy by adding 1 tablespoon of tahini or mayo.
  • Use low-sodium soy sauce if you’re watching your salt intake.
  • The dressing will separate in the fridge. Simply shake it up to combine it again.
ginger dressing on salad

Storage and Shelf Life

  • Store leftover dressing in an airtight container in the refrigerator for up to a week.
  • Freeze in ice cube trays or an airtight container for 4-6 weeks.

Serving Suggestions

This dressing is incredibly versatile! Try it in marinades, over roasted vegetables, or as a dip.

FAQs

What’s the difference between ginger dressing and ginger sauce?

Ginger dressing is a thinner condiment made with ginger, soy sauce, rice vinegar, and sesame oil. Ginger sauce is usually a thicker paste with ginger, garlic, and sometimes soy sauce.

Can I make ginger dressing without a food processor?

Yes! You can grate the ginger and onion and mix everything by hand in a bowl. It takes more effort but it still tastes amazing.

ginger dressing in glass container
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Homemade Ginger Dressing

This Homemade Ginger Salad Dressing has a fresh flavor with just the right balance of sweet, savory, and tangy. It takes only minutes to make in a food processor or blender and is the perfect Asian-inspired dressing for your salads.
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: American, Japanese
Keyword: ginger dressing
Servings: 8
Calories: 137kcal
Author: Tanya

Ingredients

  • ½ cup yellow onion cut into large chunks
  • ⅓ cup fresh ginger peeled and cut into large chunks
  • ½ cup avocado oil or vegetable, canola oil, or grapeseed oil
  • ¼ cup soy sauce or coconut aminos for a gluten-free option
  • ¼ cup rice vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon granulated white sugar
  • 1 teaspoon hot sauce optional, adjust to taste
  • ½ teaspoon ground black pepper
  • 2 tablespoons water

Instructions

  • Add all ingredients to a blender or food processor. Pulse in short bursts until finely chopped but still slightly chunky. For a smoother texture, blend continuously.
  • Serve immediately or store in an airtight container in the refrigerator for up to one week.

Notes

  • If the dressing is too thick, add water one tablespoon at a time, pulsing until the desired consistency is reached.

Nutrition

Calories: 137kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 435mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.3mg

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Whiskey Sour Recipe: A Classic Cocktail

The whiskey sour cocktail is a perfect balance of sweet, sour, and warmth from the bourbon, creating one of the most satisfying cocktails. It's a simple drink that anyone can master, but the right technique makes all the difference.

whiskey sour in glass with cherry on top

I've always been drawn to whiskey drinks – something about that rich amber liquid just speaks to me. After years of trying different bourbon recipes, I still love the whiskey sour.

It is my favorite drink when I want something refreshing. It also has enough flavor to remind me that I'm drinking whiskey. It's the perfect introduction for friends who claim they "don't like whiskey" and a reliable standby for those of us who appreciate a well-crafted bourbon cocktail.

If you like whiskey cocktails, be sure to try my bourbon martini.

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • bourbon or rye whiskey (I use Woodford Reserve (bourbon) or Uncle Nearest (Tennessee whiskey), but any bourbon you prefer will work.)
  • fresh lemon juice
  • simple syrup
  • egg white (optional, but recommended). Using egg whites technically makes this drink a Boston sour.
  • Lemon twist or cherry for garnish
  • Dash of Angostura bitters (optional)

How to Make a Whiskey Sour Cocktail

Add whiskey, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker.

Fill the shaker with ice and shake vigorously for about 15 seconds to emulsify the egg white. This is known as a "wet shake."

whiskey sour ingredients in cocktail shaker

Strain the mixture into a clean glass, discarding the ice.

Pour the liquid back into the shaker and shake again without ice (a "dry shake") for about 15 seconds to create a smooth, frothy texture.

Strain into a rocks glass over fresh ice.

shiskey sour being poured into glass
foam being poured into glass

Garnish with a lemon twist or cherry.

whiskey sours in glass with cherry on top

How to Get the Best Foam

The secret to a beautiful, silky foam on your whiskey sour cocktail comes from the egg white, but it also depends on the shaking technique. I use both the wet shake and dry shake techniques.

Start with a wet shake—shaking your ingredients with ice first. This helps emulsify the egg whites while also beginning to chill the drink.

Then, strain the liquid, remove the ice, and put the liquid back into the shaker. Shake again without ice—the dry shake—to fully aerate the egg whites and create that luxurious, velvety foam. Don’t rush either step; shake vigorously for about 15 seconds.

No Egg? No Problem

The classic whiskey sour doesn't contain egg white, but no egg white means no pretty foam on top. If you prefer to skip the egg white (or have concerns about consuming raw eggs), you have options:

  • Use aquafaba (the liquid from a can of chickpeas) as a vegan alternative—about 1 tablespoon works well. I'll be honest: We felt that the aquafaba made the drink smell a little beany. However, it worked and created foam.
  • Try Fee Foam Cocktail Foamer for an egg-free alternative.
  • Simply make the cocktail without foam and serve it on the rocks – it'll still be delicious, just with a different texture.
  • Use pasteurized egg whites if raw eggs are your only concern
whiskey sour in glass on table

A Brief History

The Whiskey Sour has been around for over a century, though its origins go back even further. While Jerry Thomas’ The Bartender’s Guide (1862) included various sour cocktails, the first documented mention of the Whiskey Sour appeared in an 1870 Wisconsin newspaper, the Waukesha Plain Dealer.

Before it became a classic cocktail, sailors were already mixing whiskey with citrus juice to help prevent scurvy during long voyages. What started as a practical way to stay healthy eventually evolved into a balanced, refreshing drink that’s stood the test of time.

Delicious Variations

Once you've mastered the classic, try these tasty variations:

  • New York Sour: Float ½ oz of red wine on top for a beautiful layered effect
  • Maple Sour: Substitute maple syrup for simple syrup
  • Ginger Sour: Add a splash of ginger liqueur or use ginger syrup
  • Smoked Sour: Use a smoky whiskey like a peated Scotch for a completely different profile
  • Berry Sour: Muddle fresh berries in the bottom of your shaker before adding other ingredients

Looking for more whiskey cocktails? Try these out:

I hope you enjoy this classic cocktail as much as I do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

whiskey sour in glass with cherry on top
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Whiskey Sour

The whiskey sour cocktail is a perfect balance of sweet, sour, and warmth from the bourbon, creating one of the most satisfying cocktails. It's a simple drink that anyone can master, but the right technique makes all the difference.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: Whiskey Sour
Servings: 1 person
Calories: 191kcal
Author: Tanya

Ingredients

  • 2 ounces bourbon whiskey
  • ¾ ounce fresh lemon juice
  • ½ ounce simple syrup adjust to taste
  • 1 egg white optional
  • Ice optional

Instructions

  • Add whiskey, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker.
  • Fill the shaker with ice and shake vigorously for about 15 seconds to emulsify the egg white. This is known as a "wet shake."
  • Strain the mixture into a clean glass, discarding the ice.
  • Pour the liquid back into the shaker and shake again without ice (a "dry shake") for about 15 seconds to create a smooth, frothy texture. Strain into a rocks glass over fresh ice. Garnish with a lemon twist or cherry.

Notes

  • The method of using the wet shake and then a dry shake is to help get the beautiful foam on top of the glass if using egg whites.
  • If you prefer to avoid the egg white but still want the foam, fee foam
    is a good alternative.

Nutrition

Calories: 191kcal | Carbohydrates: 13g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Sodium: 59mg | Potassium: 88mg | Fiber: 1g | Sugar: 11g | Vitamin A: 5IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 1mg

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The Creamiest Vodka Sauce Recipe

This homemade vodka sauce perfectly balances rich creaminess and bright tomato flavor. This sauce perfectly balances rich creaminess and bright tomato flavor. Its smooth texture and hint of vodka make any pasta taste like a restaurant meal in just 20 minutes.

vodka sauce in pan with spoon

Look, I’m all about those easy weeknight dinners that still feel special. Pasta with a tasty vodka sauce is my favorite when I want comfort food. Hello, penne alla vodka! It’s quick, easy, and perfect for when I want comfort food without spending hours in the kitchen.

My spicy vodka rigatoni has always been a favorite—both for me and my spice-loving friends!

However, I understand that not everyone wants their taste buds challenged with every bite. That’s why this classic, non-spicy vodka sauce had to make it onto the blog. Trust me - it’s just as good without the heat, and might just become your new pasta night obsession.

What Makes This Vodka Pasta Sauce So Special?

If you’ve never made vodka sauce, you’re in for a treat! The vodka enhances the tomatoes, adding a little tang and richness without any boozy taste. Don’t worry—the alcohol cooks off, leaving behind nothing but flavor.

We’ve tested this recipe to perfection, and our technique ensures it turns out just right every time. Plus, it comes together in no time!

vodka sauce covering penne noodles

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • The Base: unsalted butter, tomato paste (This gets caramelized in butter, which deepens the flavor and reduces the acidity)
  • Aromatics & Seasonings: onion powder, garlic powder, salt
  • The Stars of the Show: vodka (Don’t worry, the alcohol cooks off, leaving just a wonderful depth of flavor), heavy cream, parmesan cheese, water.
ingredients for vodka sauce on table

How to Make This Creamy Vodka Pasta Sauce

Step 1: Melt the butter in a skillet over medium heat. Add the tomato paste and cook for 20 seconds, stirring constantly. Add onion powder, garlic powder and salt. Stir to combine and cook for about 2 minutes until fragrant.

tomato paste and seasonings and butter in skillet

Step 2: Add the vodka and simmer for 2-3 minutes, stirring, until slightly reduced.

Step 3: Stir in the heavy cream and ½ cup water. Reduce heat to low and simmer for 5-10 minutes, occasionally whisking until the sauce thickens.

vodka sauce in skillet

Remove from heat and stir in the parmesan cheese until melted and smooth.

Serve over your favorite pasta, topped with additional parmesan cheese.

vodka sauce covering noodles with basil leaf on top

Tanya’s Top Tips

  • Don’t skip cooking the tomato paste in butter! This crucial step caramelizes it, deepens the flavor, enhances natural sweetness, and cuts acidity.
  • Make sure your heavy cream is at room temperature. This helps prevent separation in the sauce.
  • Use freshly grated parmesan cheese rather than pre-shredded for the smoothest sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
  • Try adding a sprinkle of chopped fresh parsley just before serving for a bright pop of color and flavor.

Perfect Pairings for Vodka Sauce

This sauce works beautifully with several pasta shapes, but these are my top recommendations:

  • Rigatoni: My personal favorite! The ridges and larger tubes capture pockets of the creamy sauce in the most satisfying way.
  • Penne: The classic choice for vodka sauce. Its cylindrical shape and ridges effectively capture the sauce, ensuring a flavorful bite.
  • Any ridged pasta: Generally, pasta shapes with ridges or tubes are perfect for holding and distributing creamy sauces like this one.
vodka sauce in skillet

Make It Your Own

  • Add protein: Grilled chicken, shrimp, or Italian sausage make this a heartier meal.
  • Veggie boost: Sautéed mushrooms, peas, or spinach fold in beautifully.
  • Heat option: If you’re like me and sometimes crave a kick, add ¼-1/2 teaspoon of red pepper flakes when you add the other spices.
  • A splash of extra cream or a dollop of mascarpone cheese stirred in at the end takes this sauce to the next level.
  • Vodka Substitute: If you want to skip the vodka, use the same amount of chicken broth or water. Add a squeeze of lemon juice for flavor. It won’t have the exact same, but it will still be rich, creamy, and delicious!

Storage Tips

This sauce will keep in the refrigerator for up to 4 days in an airtight container. It will thicken when chilled, so when reheating, add a splash of water or cream and warm gently over low heat, stirring frequently.

This vodka sauce freezes beautifully. Just let it cool, store it in an airtight container, then thaw and reheat gently to prevent separation.

For best results, reheat over low heat on the stove or in short bursts in the microwave, stirring frequently to maintain its creamy texture.

FAQs

Is there actual alcohol in vodka sauce?

Yes, but don’t worry—the alcohol mostly cooks off as the sauce simmers, leaving behind only its subtle depth of flavor. If you’re concerned, you can let it simmer a little longer to reduce the alcohol even more.

What do you make with vodka sauce?

Vodka sauce is perfect with pasta (hello, penne alla vodka!), but it’s also great as a dip for bread, spooned over grilled chicken, or even drizzled on a homemade pizza for a creamy tomato twist.

Looking for more easy weeknight pasta sauce recipes? Try my vegetarian spaghetti sauce.

Let me know in the comments if you try this creamy vodka pasta sauce! Leave a comment below to show me how it turned out.

vodka sauce in pan with spoon
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Vodka Sauce Recipe

This homemade vodka sauce perfectly balances rich creaminess and bright tomato flavor. This sauce perfectly balances rich creaminess and bright tomato flavor. Its smooth texture and hint of vodka make any pasta taste like a restaurant meal in just 20 minutes.
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Sauce
Cuisine: Italia-American, Italian
Keyword: Vodka Sauce
Servings: 4 people
Calories: 400kcal
Author: Tanya

Ingredients

  • 4 tablespoons unsalted butter or salted,
  • 6 ounces tomato paste
  • ½ teaspoon Onion powder
  • ¼ teaspoon Garlic powder
  • ¼ cup vodka
  • 1 cup heavy cream room temperature
  • ¼ cup loosely packed grated parmesan cheese plus more for serving
  • ½ cup water
  • Salt to taste

Instructions

  • Melt the butter in a medium skillet over medium heat. Add the tomato paste and cook for 20 seconds, stirring constantly.
  • Add onion powder and garlic powder. Stir to combine and cook for about 2 minutes until fragrant.
  • Add the vodka and simmer for 2-3 minutes, stirring, until slightly reduced.
  • Stir in the heavy cream and ½ cup water. Reduce heat to low and simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened.
  • Remove from heat and stir in the parmesan cheese until melted and smooth. Add salt to taste.
  • Serve over your favorite pasta, topped with additional parmesan cheese.

Notes

Pasta Shapes that work well with Vodka Sauce:
  • Penne: This is the most traditional choice for vodka sauce. Its cylindrical shape and ridges effectively capture the sauce, ensuring a flavorful bite.
  • Rigatoni: Some restaurants serve vodka sauce with rigatoni. Like penne, rigatoni's ridges and tube-like shape are well-suited for holding creamy sauces.
  • Pasta shapes with ridges or tubes: Generally, pasta shapes with ridges or tubes are effective at holding and distributing creamy sauces like vodka sauce.

Nutrition

Calories: 400kcal | Carbohydrates: 11g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 472mg | Potassium: 507mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1927IU | Vitamin C: 10mg | Calcium: 115mg | Iron: 1mg

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Fall-Off-The-Bone Braised Beef Shanks

These tender braised beef shanks simmer in a rich, savory sauce with red wine, onions, garlic, and warm spices. The meat becomes so tender it falls off the bone, and the sauce has so much depth of flavor you’ll be asking for seconds.

braised beef shanks in pot with spoon picking up beef shank

I have always obsessed over fall-apart, melt-in-your-mouth beef dishes. My Jamaican oxtail stew has been my favorite comfort food for years. The rich flavor and soft texture are simply amazing.

So it was just natural that I share this braised beef shank recipe. For this slow-braised beef recipe, I use the traditional way of cooking beef shanks. This method involves slow cooking in a tasty sauce made of tomatoes, onions, garlic, and red wine. I've tweaked the seasoning to add a little Caribbean flair by adding allspice and ground ginger.

Recipe Quick Facts

  • Beef shanks deliver rich, restaurant-quality flavor at roughly half the price of more premium cuts like short ribs or oxtail.
  • This dish improves with time, making it perfect for meal prep or entertaining—prepare it up to 4 days in advance and simply reheat it when needed.
  • Freezer-Friendly: Completely cooled braised beef shanks can be frozen in their sauce for up to 3 months without losing quality. To reheat, thaw overnight in the fridge and warm in a covered pot over low heat.
beef shank on plate woth polenta on side

Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Beef Shanks – With their impressive center bone for deep flavor
  • For the Spice Rub: Light brown sugar, kosher salt, allspice, ground ginger, black pepper
  • The Base: Onion, carrots, celery (the classic mirepoix trio), fresh garlic cloves, olive oil for searing
  • The Braising Liquid: Crushed tomatoes, beef broth, dry red wine (optional, but highly recommended), bay leaf
  • For Finishing: Salt and freshly ground black pepper, and fresh parsley
ingredients for braised beef shanks on table

Essential Tools You’ll Need

  • A large Dutch oven or heavy-bottomed, oven-safe pot with a lid
  • Sharp knife
  • Wooden spoon or spatula
  • Paper towels
  • Kitchen tongs

How to Make Fall-Off-The-Bone Tender Beef Shanks

Preheat your oven to 325°F (163°C) and position the oven rack in the middle. In a small bowl, combine the brown sugar, kosher salt, allspice, ground ginger, and black pepper to make your spice rub.

Pat the beef shanks dry with paper towels. Generously coat each shank with the spice mixture, making sure they’re well covered on all sides.

Heat the olive oil in a large oven-safe Dutch oven over medium heat until shimmering. Place the shanks in the hot oil and sear for about 3-4 minutes per side until they develop a deep, caramelized brown crust.

seasoned raw beef shanks on table
browned beef shanks in pot

Remove the shanks to a plate and set them aside. In the same pot, add the chopped yellow onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally and scraping up the browned bits from the bottom.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

vegetables in pot cookes and softened

If using red wine, pour it in and stir, and let it simmer for about 2 minutes, allowing the alcohol to cook off while deglazing the pot.

Add the crushed tomatoes, beef broth, and bay leaf, stirring to combine all the ingredients. Return the seared beef shanks to the pot and arrange them so they’re mostly submerged in the liquid.

beef shanks in pot covered with braising liquid

Cover the pot with a tight-fitting lid and place it in the preheated oven (middle rack). Braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone. Remove from the oven.

Remove the bay leaf and season with additional salt and black pepper to taste.

Garnish with chopped fresh parsley before serving.

Other Cooking Methods

If you don't have the time to braise these in the oven, try these shortcuts:

Pressure Cooker: 45 minutes at high pressure with natural release.

Slow Cooker: Sear shanks first, then 7-8 hours on low or 4-5 hours on high.

braised beef shanks in pot with spoon lifting a beef shank

Serving Suggestions

This braised beef shank recipe is best served with:

🥔 Creamy mashed potatoes

🍚 Steamed white rice or buttery polenta

🥖 Crusty bread – Perfect for soaking up the rich sauce!

Tanya’s Top Tips

  • Choose beef shanks with a lot of meat around the bone and visible marbling for the best flavor and texture.
  • Sear your beef shanks in batches rather than crowding the pot. If you're short on time, at least sear half the shanks properly. The seared ones will contribute enough flavor to carry the dish.

I hope you love this braised beef shanks recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

braised beef shanks in pot with spoon picking up beef shank
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5 from 2 votes

Braised Beef Shanks

These tender braised beef shanks simmer in a rich, savory sauce with red wine, onions, garlic, and warm spices.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: Braised Beef Shanks
Servings: 4 people
Calories: 291kcal
Author: Tanya

Ingredients

  • 3 Tablespoons light brown sugar
  • 1 Tablespoon kosher salt
  • 1 teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • 3 beef shanks about 1-1.5 lbs each
  • 2 Tablespoons olive oil
  • 1 large yellow onion chopped
  • 2 medium carrots chopped
  • 2 medium celery stalks chopped
  • 4 cloves garlic minced
  • ½ cup dry red wine optional
  • 28 ounce can crushed tomatoes
  • 2 cups beef broth
  • 1 bay leaf
  • 1 Tablespoon fresh parsley chopped (for garnish)

Instructions

  • Preheat the oven to 325°F (163°C).
  • In a small bowl, mix the brown sugar, kosher salt, allspice, ground ginger, and black pepper. Pat the beef shanks dry and rub the spice mixture all over them, ensuring they are well coated.
  • Heat the olive oil in a large oven-safe Dutch oven over medium heat. Sear the beef shanks for about 3–4 minutes per side until they develop a deep brown crust. Once browned, remove them from the pot and set them aside on a plate.
  • In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, and scrape up any browned bits from the bottom. Stir in the minced garlic and cook for another minute until fragrant.
  • Pour in the dry red wine (if using), stir, and let it simmer for about 2 minutes, allowing the alcohol to cook off. Add the crushed tomatoes, beef broth, and bay leaf, stirring to combine. Return the seared beef shanks to the pot, ensuring they are mostly submerged in the braising liquid.
  • Cover the pot with a lid and transfer it to the preheated oven. Let the beef shanks braise for about 2.5 to 3 hours, or until they are fork-tender and easily pull apart. Once done, remove the bay leaf and adjust the seasoning with salt and black pepper to taste.
  • Garnish with freshly chopped parsley. Serve and enjoy.

Video

Notes

    • Choose beef shanks with a lot of meat around the bone and visible marbling for the best flavor and texture.
    • Sear your beef shanks in batches rather than crowding the pot. If you're short on time, at least sear half the shanks properly. The seared ones will contribute enough flavor to carry the dish.

Nutrition

Calories: 291kcal | Carbohydrates: 17g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 2864mg | Potassium: 640mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5111IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 3mg

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Jerk Salmon (Easy and Flavorful)

This Jerk Salmon recipe is perfectly seasoned with a jerk spice marinade and topped with a honey and lime juice glaze. It's ready in about 15 minutes and perfect for days you want an easy, flavorful entrée.

jerk salmon on a plate with white rice

Jerk flavors have always been a staple in my life, and combining them with salmon is a match made in heaven. I still love that bold, smoky spice with just the right amount of heat—it always hits the spot. What's even better is how quick and easy this dish is to prepare.

Instead of grilling or pan-frying, I use the broiler because it's easy and the salmon cooks quickly while staying juicy and tender inside. It's my favorite method when I want to enjoy big flavors without spending too much time in the kitchen.

And the best part? The honey and lime juice glaze adds just the right amount of sweetness to balance the spice perfectly.

If you like this Jamaican Jerk Salmon recipe, then you'll love this Teriyaki salmon.

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Salmon Fillets -I usually buy a large fillet and slice it into four equal pieces.
  • Jerk Marinade - a wet marinade works best. You can use homemade or storebought.
  • Honey and Lime Juice - These ingredients make the glaze that pairs well with the jerk seasoning and salmon.
  • Green onion - used as a garnish but also really makes this salmon taste amazing.
ingredients for jerk salmon on table

Essential Tools Needed

  • Baking sheet
  • Aluminum foil or parchment paper
  • Small bowl for mixing marinade and brush

How to make Jamaican Jerk Salmon

Step 1: Prepare the Baking Sheet: Line a baking sheet with aluminum foil and lightly grease it to prevent sticking. Place the filets skin down on the baking sheet.

Step 2: Marinate the Salmon: Pat the salmon dry with a paper towel. Evenly coat the salmon filets with the wet jerk marinade. Let the salmon marinate for at least 10 minutes.

uncooked salmon filets covered in jerk seasoning

Step 3: Preheat the Broiler: Set your oven to broil on high. Position the oven rack about 6 inches from the heating element.

Step 4: Broil the Salmon: Place the baking sheet under the preheated broiler. Broil the salmon for approximately 4-8 minutes, depending on the thickness of the fillets, until the salmon is almost cooked through and has a nice color on top.

Step 5: Prepare the Citrus Glaze: While the salmon is broiling, in a small bowl, whisk together the lime juice and honey until well combined. Remove the salmon from the oven. Brush the lime-honey glaze generously over the top of each fillet.

honey and lime juice mixed in bowl

Step 6: Caramelize the Glaze: Return the glazed salmon to the broiler for an additional 1–2 minutes, keeping a close eye to prevent burning, until the glaze is bubbly and slightly caramelized. Remove from the oven.

cooked salmon with glaze on top

Step 7: Garnish and serve: Top the salmon with sliced green onion. Serve and enjoy.

finished Jamaican jerk salmon on baking sheet

Tips for Perfectly Cooked Salmon

  • Check the salmon every minute after the first three minutes of broiling. Remember, the amount of time the salmon needs to cook depends on its thickness.
  • You can tell the salmon is cooked when it flakes apart easily and appears opaque in the thickest part.
  • You can remove the skin by running a metal spatula between the skin and flesh.

Tanya's Tips for the Best Jerk Salmon

  • Use fresh lime juice for the best flavor—bottled juice won’t have the same zing.
  • Adjust the heat level by using less jerk seasoning or omitting the Scotch bonnet pepper.

Make Ahead and Storage Instructions

Make Ahead:

  • You can season the salmon up to 24 hours in advance and store it in the fridge.
  • The honey-lime glaze can also be made ahead and reheated before serving.

Storage:

  • Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
cooked jerk salmon flaked on a plate

Reheating Tips:

  • Oven: Reheat at 350°F for 5-7 minutes.
  • Air Fryer: Heat at 350°F for 3-4 minutes.
  • Microwave: Use short 20-second bursts to avoid overcooking.

Serving Suggestions

If you’re looking for more jerk recipes, check out my jerk chicken or jerk fish recipes.

I hope you love this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

jerk salmon on a plate with white rice
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5 from 1 vote

Jerk Salmon Recipe

This Jerk Salmon recipe is perfectly seasoned with a jerk spice marinade and topped with a honey and lime juice glaze. It's ready in less than 15 minutes and perfect for days you want an easy, flavorful entrée.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: Jerk Salmon
Servings: 4 people
Calories: 206kcal
Author: Tanya

Ingredients

  • 1 lb salmon filets patted dry
  • 2 Tablespoons wet jerk marinade
  • 2 Tablespoons honey
  • 1 Tablespoon fresh lime juice
  • 1 green onion sliced

Instructions

  • Coat the salmon filets evenly with the wet jerk marinade. Let them marinate for at least 10 minutes to allow the flavors to infuse.
  • Position the oven rack about six inches from the heating element and set your oven to broil. Line a baking sheet with aluminum foil and lightly grease it to prevent sticking. Place the marinated salmon fillets on the prepared baking sheet, skin-side down if applicable.
  • Place the baking sheet under the preheated broiler and cook for about 4–8 minutes, depending on the thickness of the fillets, until the salmon is almost cooked through and has a nice color on top.
  • While the salmon is broiling, whisk together the honey and lime juice in a small bowl until well combined. Remove the salmon from the oven and brush the glaze generously over each fillet. Return the salmon to the broiler for another 1–2 minutes, watching closely to prevent burning, until the glaze is bubbly and slightly caramelized.
  • Once done, remove the salmon from the oven and top with sliced green onion. Serve and enjoy.

Video

Notes

  • Wet jerk marinade works best for this recipe. Feel free to use homemade or store-bought ones. 
  • The amount of time needed to broil the salmon depends on its thickness. Start checking around the 3-minute mark. 

Nutrition

Calories: 206kcal | Carbohydrates: 11g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 116mg | Potassium: 652mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1263IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

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French 75 Cocktail: The Elegant Champagne Sipper

A classic French 75 combines gin, lemon juice, simple syrup, and champagne for a strong and refreshing cocktail. It's perfect for celebrations or fancy brunches. This post is intended for an audience aged 21 and over.

champagne glasses fill with french 75 cocktails

I love classic cocktails, and the French 75 is certainly one of them. First developed in the 1920s, this drink quickly became a staple in bars for its elegance and strength.  Today, it remains a beloved cocktail that strikes the perfect balance between strength and refinement.

I enjoy serving it at weekend brunch whenever I have guests in town. If you love champagne-based cocktails, be sure to try my watermelon mimosa as well!

A Quick Look at the Ingredients

  • Gin –quality London-style gin, I usually use Bombay.
  • Champagne – dry sparkling wine (Champagne, Prosecco, or any brut sparkling wine)
  • Fresh lemon juice – I strongly suggest fresh lemon juice if you have it, but bottled lemon juice will work in a pinch.
  • Simple syrup – equal parts sugar and water, dissolved
  • Ice – for shaking
  • Lemon twist – for garnish
Ingredients for a French 75 on the table.

Bar Tools You’ll Need

  • Cocktail shaker
  • Strainer
  • Champagne flute or coupe glass
  • Jigger or measuring tool
  • Peeler (for lemon twist)

How to Make a French 75

Step 1: Chill your glass. Place a champagne flute in the freezer for a few minutes or fill it with ice water (then discard the water before serving).

Step 2: Mix the base ingredients. Combine gin, fresh lemon juice, and simple syrup in a cocktail shaker.

Step 3: Shake well and pour. Add ice and shake vigorously for about 10 seconds until well-chilled. Then, pour the mixture into your chilled flute.

hands shaking cocktail shaker with ingredients in it
gin, sugar syrup, and lemon juice being poured into chilled champagne flute

Step 4: Add the bubbles. Top with sparkling wine.

champagne topping the cocktail

Step 5: Garnish and serve. Garnish with a lemon twist. Serve and enjoy.

french 75 cocktail in glass with lemon garnish and champagne bottle in back

Tanya's Top Tips

These tips will help you craft a truly spectacular French 75:

  • Quality Matters: Use fresh-squeezed lemon juice and high-quality gin. Since this cocktail has only a few ingredients, each one plays a crucial role.
  • Temperature Control: Chill both your glass and champagne. A room-temperature French 75 loses its magic quickly.
  • Batch-Friendly: Serving a crowd? Pre-mix the gin, lemon juice, and simple syrup ahead of time. When ready to serve, pour the mixture into glasses and top each with champagne.
  • Perfect Garnish: To create a flawless lemon twist, use a vegetable peeler or channel knife to remove a thin strip of lemon peel, avoiding the bitter white pith.

Flavor Variations

The classic recipe is perfection, but here are a few fun variations to try:

  • Cognac Twist – Swap gin for cognac for a richer, more traditional version (some argue this was the original recipe).
  • Berry Bliss – Add a splash of raspberry or blackberry liqueur for a fruity variation.
  • Herbal Notes – Infuse your simple syrup with thyme or rosemary for an aromatic twist.
  • Bourbon Twist - Make a Bourbon French 75 by swapping gin for bourbon.

I hope you love this classic French 75 as much as I do! It’s one of those timeless cocktails that manages to be both refreshing and complex, perfect for sipping slowly and savoring each bubbly moment.

If you are looking for more gin cocktail recipes, try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

champagne glass fill with french 75 cocktails
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French 75

A classic French 75 combines gin, lemon juice, simple syrup, and champagne for a strong and refreshing cocktail. It's perfect for celebrations or fancy brunches. This post is intended for an audience aged 21 and over.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Cocktails, Drinks
Cuisine: American
Keyword: French 75 cocktail
Servings: 1 person
Calories: 215kcal
Author: Tanya

Ingredients

  • 2 ounces dry gin
  • ½ ounce fresh lemon juice
  • ½ ounce simple syrup equal parts sugar and water, dissolved
  • 3 ounces Champagne or any sparkling wine
  • Ice for the cocktail shaker
  • Lemon twist for garnish

Instructions

  • Chill a champagne flute by placing it in the freezer for a few minutes or filling it with ice water (then discard the water before serving).
  • In a cocktail shaker, combine the gin, lemon juice, and simple syrup. Add ice and shake well until chilled (about 10 seconds).
  • Strain the mixture into the chilled champagne flute. Top with the Champagne or sparkling wine.
  • Garnish with a lemon twist. Serve and enjoy.

Notes

  •  If you don't have a cocktail shaker, you can use a jar with a tight-fitting lid. Just be sure to shake it vigorously to combine the ingredients well.
  • If you don't have a champagne flute, you can also serve this classic cocktail in a coupe.

Nutrition

Calories: 215kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 15mg | Potassium: 104mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg

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Homemade Spicy Vodka Rigatoni Recipe

This Spicy Vodka Rigatoni is a creamy, flavorful pasta dish with a touch of heat. Rigatoni is tossed in a smooth tomato cream sauce with vodka and spicy Italian sausage for extra flavor.

spicy vodka rigatoni in cooking pan

I've always been a pasta lover, and there's something about vodka sauce that feels extra special on pasta noodles. My husband and I had a delicious spicy rigatoni vodka at a local Italian restaurant. We couldn't stop talking about it on the way home. So, we had to make it. 

This recipe came out so good; it’s been a part of our rotation, and I had to post it. If you enjoy this spicy pasta, you should also try my Creamy Jerk Pasta recipe.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Base Ingredients: Rigatoni pasta, tomato paste, heavy cream, vodka (or vegetable broth), sweet onion
  • Proteins & Add-ins: Spicy Italian sausage, parmesan cheese
  • Seasonings & Flavor Enhancers: Calabrian chili peppers, unsalted butter, fresh basil, salt
ingredients about spicy vodka rigatoni on table

How to Make Spicy Rigatoni Vodka Pasta

I always recommend prepping all your ingredients ahead of time to make cooking smoother and more enjoyable.

Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until just before al dente. Reserve some pasta water, then drain the pasta.

drained pasta with reserved pasta noodles

Step 2: In a large skillet over medium heat, cook the Italian sausage, breaking it into crumbles with a spatula, until browned and fully cooked, about 5-7 minutes. Remove from the pan and set aside.

browned Italian sausage in pan

Step 3: Melt the butter in the same skillet. Add the sweet onion and sauté for about 5 minutes until soft.

Step 4: Stir in the Calabrian chili peppers and cook for a minute. Add the tomato paste and cook over medium heat for 2-3 minutes, stirring frequently.

Step 5: Pour in the vodka and let it simmer for 2-3 minutes until most of the liquid evaporates and the alcohol smell dissipates.

tomato paste, peppers, and reduced vodka

Step 6: Stir in the heavy cream and reserved pasta water, then remove the pan from the heat. Stir in the grated Parmesan cheese until combined. Add the browned sausage and cooked pasta, tossing until evenly coated.

vodka sauce with parmesan cheese on top
noodles and cooked Italian sausage on top of vodka sauce

Step 7: Divide among serving bowls and top with fresh basil and extra grated cheese. Serve and enjoy!

spicy vodka rigatoni in serving bowl

Tanya’s Tips

  • Cook the Tomato Paste Properly – Let it darken to brick-red and stick to the pan a bit. This caramelization develops deep, rich flavor that makes all the difference.
  • Adjust the Heat Level – 1½ teaspoons of Calabrian chili peppers gives moderate heat. Add more for extra spice or less if you prefer a milder sauce.
  • The Pasta Water Secret – Don't forget to reserve some pasta water! That starchy liquid is key for creating a silky, cohesive sauce that clings to every bite.
  • If you prefer not to use vodka, you can substitute vegetable broth. Remember that the flavor won’t develop the same way. Vodka helps balance the acidity of the tomatoes and makes the sauce richer.

Make Ahead and Storage Instructions

  • Make Ahead – The sauce can be made up to 2 days ahead and stored in the refrigerator. Cook fresh pasta when ready to serve.
  • Storage – Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream to revive the sauce.
close up photo of vodka pasta

Recipes to Serve with Spicy Rigatoni Vodka Pasta

This rich pasta pairs perfectly with these sides to balance your meal:

I hope you love this spicy rigatoni vodka pasta recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

spicy vodka rigatoni in cooking pan
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4.50 from 2 votes

Spicy Vodka Rigatoni

This Spicy Vodka Rigatoni is a creamy, flavorful pasta dish with a touch of heat. Rigatoni is tossed in a smooth tomato cream sauce with vodka and spicy Italian sausage for extra flavor.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: entree
Cuisine: Italian
Keyword: spicy vodka rigatoni
Servings: 4 servings
Calories: 769kcal
Author: Tanya

Ingredients

  • 8 oz rigatoni noodles
  • ½ lb spicy Italian sausage
  • 2 tablespoons unsalted butter
  • ½ medium sweet onion very finely diced
  • 1 tablespoon Calabrian chopped chili peppers
  • 6 ounces tomato paste
  • ¼ cup vodka
  • 1 cup heavy cream room temperature
  • ¼ cup reserved pasta water set aside after cooking the pasta
  • ¼ cup loosely packed grated parmesan cheese plus more for serving
  • Salt to taste
  • Fresh basil leaves for garnish

Instructions

  • Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until just before al dente. Reserve ¼ cup pasta water, then drain the pasta.
  • In a large skillet over medium heat, cook the Italian sausage, breaking it into crumbles with a spatula, until browned and fully cooked, about 5-7 minutes. Remove from the pan and set aside.
  • Melt the butter in the same skillet. Add the sweet onion and sauté for about 5 minutes until soft.
  • Stir in the Calabrian chili peppers and cook for a minute. Add the tomato paste and cook over medium heat for 2-3 minutes, stirring frequently.
  • Stir in the vodka and let it simmer for 2-3 minutes until most of the liquid evaporates and the alcohol smell dissipates. Stir in the heavy cream and reserved pasta water, then remove the pan from the heat.
  • Stir in the grated Parmesan cheese until combined. Add the browned sausage and cooked pasta, tossing until evenly coated.
  • Divide among serving bowls and top with fresh basil and extra grated cheese.

Nutrition

Calories: 769kcal | Carbohydrates: 57g | Protein: 21g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 899mg | Potassium: 824mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1757IU | Vitamin C: 14mg | Calcium: 144mg | Iron: 3mg