Food and Recipes

Hold on to your tots, this in-depth history of a beloved potato snack is going to be a wild ride.

Help make conference weekend even more memorable with these easy, but still delicious, snacks your friends and family are sure to love.

As she tried to cope with the loss of her sister, Christy Denney found the connection to family she was craving in an unusual place—a cherry cheese pie.

From smooth red velvet to decadent chocolate, Valentine’s Day desserts are rich in variety and creativity. Whatever the dessert, fall in love with these amazing Valentine’s Day dessert recipes.

From Easy-Bake Oven enthusiast to celebrated cookbook author and chef, Tara Bench has risen to sweet culinary success in New York City.

Nothing quite says Merry Christmas like a lovingly delivered warm plate of cookies.

“The turkey blew up in the oven not one year but 3 years in a row.”

Want to spruce up Thanksgiving a little this year? Try these seven recipes that pay homage to the Thanksgiving classics while adding a new, delicious twist!

How can we lighten the burden of our brothers and sisters who deal with celiac disease or food allergies?

Are you hosting a family get-together this holiday season? This epic guacamole dip will keep any hungry grazers happy.

If 2020 was the year we all made sourdough bread, 2022 has been the year for dessert baking for us.

Help make memories with your friends and family this spooky season with these delectable dinners, savory snacks, and party treats.

Help make this special weekend even more memorable with these delicious and easy meals your friends and family are sure to love.

Simply put, we would die and go to our own funerals to get a taste of these funerals potatoes.

Cheese. Potatoes. Cornflakes. Or potato chips? It depends. Either way, when Latter-day Saints think about cheesy potato goodness, they are thinking about funeral potatoes.

The feeling of receiving a carefully prepared soup or dessert dropped off by Kate felt like true devotion. It felt like true love. It felt like God.

Check out these delicious and beautiful patriotic desserts that would be perfect for Memorial Day, Fourth of July, Flag Day, or any other patriotic holiday.

Focus on the wonderful things the speakers will say instead of trying to figure out what your family is going to eat!

Everyone should know how to make a good smoothie, not just for the nutrition, but so that we all learn to make time for every meal instead of just skipping.

Try these 10 mouthwatering recipes for your leftover turkey, ham, cranberries, potatoes, and pumpkin.

Looking for something new to add to your Thanksgiving feast? Here are four favorite family recipes that hail from the families of past Church presidents!

Pumpkin spice may get all the publicity when it comes to fall desserts, but apple desserts can be just as cozy and warming. Here are nine of our favorite apple treats great for any crisp fall day.

To echo Sister Aburto’s request to eat healthier and in the spirit of the cooler fall weather, here are a couple of our favorite nutritious recipes to keep you warm this season.

Stereotypical Latter-day Saint foods like Jell-O and funeral potatoes have become somewhat of a cliché, but photographic artist Daniel George has turned these traditional dishes into amazing works of art.

On this week’s episode of This is the Gospel, Ryan Cranney of Cranney Farms shares how one decision to donate more than two million pounds of potatoes led to an unlikely correspondence with a woman in Kenya and the miracles that have since followed.

Tara Bench, perhaps best known as Tara Teaspoon, was still a student at Utah State University when she flew out to New York City for a cooking interview with Martha Stewart Living. The interview didn’t go great and as Tara recalls she “messed up a lot.” But at the end of the day she assured those interviewing her that she was a fast learner. She got the internship and started at the bottom of the barrel in the Martha Stewart test kitchen running errands and going to the grocery store for last minute ingredients but when her internship was over, they offered her a position as “recipe developer.”

Have you seen our latest issue of LDS Living? It features Latter-day Saints who have made an impact in the culinary world, and here they share some of their favorite recipes with LDS Living readers!

“One of the reasons that food is so interesting to me intellectually is [that] you see people prioritizing their values when you see the way people prepare food and the way they eat,” says Kate Holbrook, managing historian of women’s history in the Church History Department and researcher of Latter-day Saint food traditions.

To understand what led Si and Grant foster to formally put on black nametags, you have to understand where they’ve been.

This was Christopher Creek’s first attempted sculpting with this tasty medium.

If you want to improve your family gospel study:

With the New Year comes the chance to celebrate National Soup Month in January! Though soup is especially popular in cold winter climates, this versatile meal option is enjoyed all over the world. Check out these fun facts you never knew about this popular food:

After winning Cake Wars twice, Latter-day Saint Pete Tidwell knows a thing or two about baking competitions and creating confectionary masterpieces. This year, Tidwell decided to take on a new challenge, swapping his normally beautiful culinary creations for something creepy by competing on Food Network's Halloween Baking Championship.

After putting his advertising degree to good use at L'Oréal and Microsoft in New York City, Peter Tidwell took the next natural step in his career by moving to Provo, quitting his full-time job to open a bakery, and winning Food Network's Cake Wars—twice.

Latter-day Saint mom Susie Bulloch made it all the way to the finale of Food Network’s newest barbecue-themed show, BBQ Brawl: Flay v Symon. That’s quite an accomplishment considering Bulloch considers herself a home chef who primarily cooks for her family and friends.

1 lb. lean ground beef 1 (15 oz.) can red enchilada sauce 1 cup shredded Mexican cheese blend 8 (6 in.) corn tortillas 1 (15 oz.) can black beans, drained and rinsed Preheat oven to 350° F. Coat 9×13-inch baking pan with nonstick cooking spray. In large skillet, break up and cook ground beef over medium-high heat until no pink remains, about 7–9 minutes. In large bowl, toss together cooked ground beef, half of enchilada sauce, and half of cheese.

At a time when food blogs were a dying breed—at least according to some in the industry—Susie and Todd Bulloch quit their salaried jobs to pursue a barbecue blog, HeyGrillHey.

Thanks to Meridian Magazine for making us aware of this video.

Want to tantalize your taste buds and fill your neighborhood with the irresistible aromas of sweet and smoky meats? Try out these amazing, exclusive recipes from Susie Bulloch of heygrillhey.com.

Want to have the missionaries over for dinner but you aren’t sure what to feed them? We asked our online readers to vote on meals that they would like to be served if they were a missionary today, and these were the top responses.

Need a flavorful twist on your standby recipes? From breakfast to dessert, these recipes provide a fresh flair that your family will love.

When adults used to ask Susie Bulloch what she would be when she grew up, there’s no possible way she could have guessed correctly.

Mix together all ingredients and put in ovenproof dish. Cover and bake 5 hours at 250° F.

A few years ago I was looking through a cookbook, and I paused as I came across an unfamiliar and potentially intriguing ingredient: Ariel dealcoholized Cabernet Sauvignon. “Dealcoholized wine?” I thought. “I need to look this up and see if it’s for real.” Sure enough, I found that a company called Ariel produces non-alcoholic wine. In the five years since I started cooking as a hobby, I had never seen anything like it.

For more information on this topic read "Opening Our Hearts" by Gerald N. Lund, Ensign, May 2008, 32-34.