Lifestyle Home & Decorating Stars' Favorite Recipes By InStyle Editors InStyle Editors Instagram Twitter InStyle's mantra is "Everybody's in," and that means anyone who finds their way to our stories should find themselves reflected in them. We prioritize bringing the right writer to every story and sometimes collaborate as a team to ensure we're including points of view across race, gender expression, body size, skin and hair type, and more. Our editors and writers comprise decades of expertise across the beauty, fashion, lifestyle and wellness spaces in print and digital. We prioritize journalistic integrity, factual accuracy, and also having fun with every story we share. For more about our team, click here. InStyle's editorial guidelines Updated on April 2, 2015 @ 04:17PM Pin Share Tweet Email Photo: Sylvain Gaboury/FilmMagic Stars' Favorite Recipes 01 of 05 Sara Ramirez's Key Lime Pie and Chai Drink Vince Flores/Celebrity Key Lime Pie Serves 8 2 cups graham cracker crumbs1/2 cup sugar, plus 2 tbsp, divided4 tbsp unsalted butter, melted4 egg yolks1 can (14 oz.) sweetened condensed milk1/2 cup fresh key lime juice or regular lime juice3/4 cup chilled heavy creamSliced limes for garnish Preheat oven to 350F. Combine graham cracker crumbs, 1/2 cup sugar and butter. Press mixture over bottom and up sides of 9" glass pie plate.4 Bake crust in middle of oven for 10 minutes; let cool.Whisk together egg yolks, condensed milk and lime juice. Pour mixture into crust. Place on baking sheet and bake for 15 minutes, or until center is set. Cool on wire rack for 1 hour. Refrigerate 4 hours or overnight.In medium bowl beat cream until frothy. Add 2 tbsp sugar and continue beating until stiff peaks form. Spread over pie and garnish with lime slices. Chai DrinkServes 8 8 cups cold almond non-dairy beverage (found in your grocer's natural food or dairy section, or next to soy milk)3 tbsp maple syrup2 tsp Splenda (or 8 packets)2 tsp ground cinnamon2 tsp ground nutmeg1 tsp ground cloves Combine all ingredients in a large pitcher. Working in batches, fill blender with ice cubes. Add almond beverage and blend on high speed. Divide chai drink among 8 glasses. Garnish with cinnamon stick, if desired. 02 of 05 LeAnn Rimes's Cabo Chicken and Sangria Gilbert Flores/Celebrity Cabo Chicken Serves 8 2 cups fresh lime juice1 cup olive oil4 large cloves garlic, minced2 tsp crushed red pepper flakes2 tsp salt8 boneless, skinless chicken breast halves, (about 6 oz. each) In bowl whisk together lime juice, olive oil, garlic, red pepper flakes and salt. Divide chicken into two resealable plastic bags. Pour half the marinade into each bag. Seal and refrigerate 8 hours or overnight, turning several times.Heat broiler, setting rack 4" from heat; or prepare a charcoal grill with hot coals, setting rack 4" from coals; or heat a gas grill to high.Remove chicken from marinade; discard marinade. Place chicken on grill rack. Broil or grill chicken, turning frequently, 6-7 minutes per side or until an instant read thermometer registers 170F. SangriaServes 8 2 cups apple juice1/2 cup sugar1/2 cup mint leaves3 cinnamon sticks2 bottles dry white wine (750 ml each)2 ripe peaches, pitted and sliced2 ripe pears, cored and sliced2 oranges, sliced1 lemon, sliced2 bottles chilled sparkling apple cider (750 ml each)Mint sprigs for garnish Pour apple juice into two ice cube trays. Freeze 4 hours or overnight. In a small saucepan bring to boil 1 ¼ cups water, sugar, mint, and cinnamon sticks. Reduce heat; simmer for 5 minutes or until sugar has dissolved. Let cool to room temperature. Discard mint and cinnamon sticks.In large punch bowl combine mint sugar water, fruit and white wine. Cover with plastic wrap and refrigerate overnight. Before serving add apple ice cubes and sparkling apple cider. Garnish with mint sprigs. 03 of 05 Melina Kanakaredes's Stuffed Grape Leaves with Avgolemono (Dolmathes) Jon Kopaloff/FilmMagic Serves 8 1 jar grape leaves in brine (16 oz.)1/2 lb. ground pork1/2 lb. ground beef1 1/2 cups minced onion1 cup uncooked rice1 cup dry white wine2 tbsp chopped mint2 tsp salt1/2 tsp pepper2 cups chicken broth1/2 cup olive oil3 eggs1 cup fresh lemon juice Rinse grape leaves well. Place in large bowl covered with cold water for 1 hour.Meanwhile, in a large bowl combine meat, onion, rice, white wine, mint, salt and pepper.Drain leaves and pat dry. Place 1 leaf, vein side up on work surface. Place a heaping tablespoon of filling in center, near the stem end of the leaf. Fold the stem end over the filling, then fold in the sides and roll jelly-roll style. Line the bottom of a Dutch oven with 6 grape leaves, seam-side down. Continue rolling remaining grape leaves, fitting them snugly into Dutch oven, making a second layer as necessary. Keeping a snug fit ensure that the leaves will not unfold or come loose. Cover filled grape leaves with 6 remaining grape leaves. Pour 1 cup chicken broth over leaves and drizzle with olive oil. Weigh down leaves with a heatproof plate. Cover and simmer over low heat, 35-40 minutes or until rice is cooked.In medium saucepan heat 1 cup chicken broth; keep warm.In bowl with electric beater, beat eggs until thickened. Add in lemon juice and ½ cup of the hot chicken broth into the egg mixture. Whisk this mixture back into the remaining chicken broth in the saucepan. Cook over medium heat, stirring constantly, until the sauce is thick and coats the back of a spoon. Do not let mixture boil or it will curdle. Season with salt and pepper to taste. Serve with stuffed grape leaves. 04 of 05 Emily Deschanel's Breadworks' Vegan Cookie Andy Fossum/Startraks Makes 6 dozen 1 1/2 cup rolled oats1 1/4 cups spelt flour1 1/4 cups oat flour1 tsp salt1 tsp baking soda1 cup maple syrup1 cup canola oil1 tsp vanilla1 1/2 cups semi-sweet chocolate chips1 1/2 cup chopped walnuts Heat oven to 325F. Line two baking sheets with parchment paper.In medium bowl combine rolled oats, spelt flour, oat flour, salt and baking soda.In large bowl whisk together maple syrup, canola oil and vanilla. Stir dry ingredients into wet ingredients. Fold in chocolate chips and walnuts. Mound dough, level tablespoonfuls, onto baking sheets. Bake 11-13 minutes or until evenly browned. Cool on baking sheets for 3 minutes. Transfer to wire rack to cool completely. 05 of 05 Chris Noth's Fish & Chips Sylvain Gaboury/FilmMagic Serves 8 2 ripe avocados, peeled, halved and pitted1/2 cup mayonnaise1/2 cup sour cream1 tbsp chopped chipotle in adobo2 cups all-purpose flour1 tsp salt1 tsp pepper2 eggs1/4 cup milk4 lb. firm white fish, like haddock, cut into strips3 cups panko (Japanese bread crumbs)Vegetable oil for fryingLemons for garnish In small bowl mash together avocado, mayonnaise, sour cream and chipotle. Season with salt to taste.In bowl combine flour, 1 tsp salt and 1/2 tsp pepper. In separate bowl whisk together eggs and milk. Dredge fish strips in flour mixture, shaking off any excess; dip in egg mixture and roll in panko. Place fish strips on baking sheet and refrigerate 30 minutes. In deep heavy pot, heat 3" vegetable oil to 350F. Working in batches, fry fish strips 3-4 minutes or until golden brown and cooked through. Drain on a paper towel-lined baking sheet. Serve with chips, avocado dip or tartar sauce.