Ali Ramee

Feb 25, 2025 | simplyrecipes.com | Ali Ramee |Afton Cyrus

If you’re craving crunchy, craggy, salty fried chicken but don’t want to deal with deep frying, swing through the snack aisle instead. With a bag of kettle-cooked potato chips and your trusty air fryer at your side, you’re just half an hour away from super crispy, deeply seasoned “fried” chicken strips! This recipe packs in flavor and texture in three key ways: First, the chicken tenders themselves are seasoned generously with kosher salt.

Nov 4, 2024 | southernliving.com | Ali Ramee

Total Time: 1 hr 15 mins Easy pasta salad is a can't-miss side dish for spring and summer. It’s unfussy, crowd pleasing for all ages, and a snap to make. And it’s perfect for BBQs, potlucks, tailgate parties—just about any al fresco gathering. This is a super colorful easy pasta salad, too, with an abundance of different flavors.

Nov 4, 2024 | southernliving.com | Ali Ramee

Candied jalapeños are a sweet-and-spicy appetizer that's loved across the South. And once you get to know this easy, flavorful, and versatile dish, you’ll want to make it over and over again as a drink garnish, sandwich topper, sweet and spicy standalone snack—and so much more. Learn how to make candied jalapeños. You'll want to keep a jar in the fridge at all times. To make candied jalapeños, you will need just six ingredients.

Oct 19, 2024 | simplyrecipes.com | Ali Ramee |Myo's recipes

At the height of the pandemic, IKEA revealed their Swedish meatball recipe and the world found comfort in making them at home. As an IKEA fan, I too enjoyed them with mounds of mashed potatoes. And over time, I improved the recipe by adding one key ingredient and making it more quickly by skipping two steps. When I made my version in our test kitchen, they were gone in seconds and my co-workers said the meatballs reminded them of IKEA's, but better.

Jan 31, 2024 | seniorsguide.com | Kelli Foster |Brian Marsh | |Ali Ramee

Recipes 1/31/2024 | By Kelli Foster Bread pudding is my go-to dessert anytime I’m feeding a crowd. In fact, the first time I made it was when I was in charge of dessert for a large dinner party in my 20s. It was a total hit. Since then, I’ve tweaked and refined the recipe to get it just right. Baked in a trusty 9-by-13 pan, my recipe features soft chunks of bread soaked in a rich, just-sweet-enough vanilla custard with a shatteringly crisp, butter-drenched top.