Juicy chicken leg quarters with crispy skin, sweet black raspberry glaze and a little kick. Black Raspberry Glazed Chicken Legs are great served hot, or chilled for picnics.
Creamy white beans simmered in tomato sauce with shallots, garlic, and sage. Great as a side or main dish.
You know a recipe is a keeper when you start cooking it and people appear over your shoulder saying, “oh my God.” I don’t know why I haven’t posted this recipe before, but it would be a crime to keep it to myself any longer. It’s delicious, easy, fast and people will ask you for the recipe.
Steel-cut oats, overripe bananas and walnuts come together for a healthy, hearty breakfast that tastes like it just came out of grandma’s oven.
You know what I get really mad at myself for doing? Wasting bananas. There are so many things you can do with them, there’s basically no reason they should hit the trash… except bananas are one of those foods that you either want all the time or not at all.
A refreshing yet satisfying soup featuring tender chicken, savory tomatoes and warming peppers. A twist of lime and avocado slices keep things feeling light and fresh. When I was in college, I lived like a lot of college students: in a terrible, no-good, very bad apartment. It flooded every year or so for various different reasons.
Pasta in a creamy parmesan sauce, topped with roasted tomatoes, spicy sausage and nutty arugula. Simple enough to throw together tonight, flavorful enough to make again for company this weekend. I’ve had a whole lot to celebrate lately. Between the little girl we’re expecting in November and all the excitement that comes with planning, visits with loved ones, and a slew of weddings—including three of my bridesmaids…
A rich, creamy pasta sauce with sweet onions, savory tomatoes, peppery seasonings and sharp parmesan. This sauce is versatile and easy to throw together with things you probably already have. Have you ever noticed how much colder it feels when it’s already been warm and the temperature dips back down?
Hearty steel-cut oats toasted in browned butter get the full pumpkin spice treatment with real pumpkin puree, serious spice and less sugar than your average PS treat. A batch can feed a brunch bunch, or be stored in the refrigerator for a week of healthy breakfasts. Two vital seasonal truths in my world right now: 1. Though we have left fall behind, I’m not yet finished with the pumpkin. 2…
Savory turkey in a rich, creamy sauce is perfect over flaky biscuits and mashed potatoes. Pimentos add unexpected brightness. This West Virginia favorite is the ultimate comfort food, and the best way to use leftover turkey. I would imagine most kids don’t exactly look forward to “hot lunch” days…
Sautéeing garlic is one of the best ways to build a savory foundation for a dish, but I would argue the best trick up garlic’s sleeve takes a little more coaxing. That’s right—roasted garlic is where it’s at. True story: when I was little, I thought all garlic was like roasted garlic by default.