HeyJaredLisa Futterman
- Indexed articles, last 90 days
- 8
- Latest publication
- Sep 16, 2026
- Outlet visibility, for Goodhousekeeping
- Top 5K sites
- Earliest in this view
- Jul 10, 2026
Latest articles
The One Ingredient That Makes Chicken and Turkey Meatballs So Much Juicier (opens the original)
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Recently, while scarfing down my usual plate of ricotta meatballs at Peanut Park Trattoria, my favorite old-school Italian joint in Chicago, I had an idea: Why not add ricotta to turkey or chicken meatballs too? Chicken and turkey meatballs are often dry, especially when they’re made with lean ground poultry or cooked too long. Adding creamy ricotta to the meat mixture helps keep the meatballs tender and juicy while adding richness and flavor. Ricotta adds moisture and richness to lean ground po
I Tried Trader Joe’s Viral Basque Cheesecake—Here's One Thing to Know Before You Serve It (opens the original)
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Trader Joe’s introduced its frozen Basque-style cheesecakes in the first week of September 2026—just in time for the season when indulgent desserts feel especially appealing. The new offering is a rich, creamy, and easy option for entertaining—or for satisfying a cheesecake craving at home. It’s nearly effortless to serve. Just one thing to know: you’ll need to plan ahead. Trader Joe’s Basque-style cheesecakes come in a box of two individual frozen servings for $4.99. Each crustless cheesecake i
The Simple Ingredient That Makes Scrambled Eggs Taste So Much Better (opens the original)
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I grew up in a cream cheese-loving family, and we did not stop at just a schmear on bagels. We spread it with jelly on white bread sandwiches; combined it with peanut butter on celery sticks; and best of all, cooked cream cheese into scrambled eggs on the weekend. It adds richness and melts right into the eggs, giving them an especially soft, creamy texture. With this easy addition, you probably already have in your refrigerator, the quest for the creamiest scrambled eggs ends here. To create th
I Stopped Using Eggs for Chicken Parm—This Simple Swap Makes It Even Better (opens the original)
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Love chicken parm but hate the messy assembly line of flour, eggs, and breadcrumbs? There’s an easier way. Instead of the traditional “three-step” dredge, you can replace the flour and eggs with one ingredient: mayonnaise. The result is an easier, cleaner breading method that still yields a crisp coating with juicy chicken. Mayonnaise coats your cutlets evenly and acts as a flavorful binder that helps the breadcrumbs stick. Because mayo is made primarily from oil and egg, it essentially combines
The One Simple Swap That Makes Meatloaf Richer and More Savory (opens the original)
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Growing up, my little brother and I refused to eat meatloaf (I’m not sure why—we weren’t picky eaters), so my mom would shape the meat mixture into a “giant meatball,” bake, and serve it with tomato sauce and spaghetti. Fast forward to 2026, and meatloaf is still a delicious and inexpensive way to serve protein-packed ground beef. Lots of folks use breadcrumbs, either freshly made or the flaky panko variety, to bind their meatloaf, but I love to swap in Ritz crackers instead. Ritz cracker crumbs
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