Roasted Sweet Potatoes with Sriracha and Lime
“Sweet potatoes with firecracker flavor” is what we’re hearing about these lovely, albeit unexpected, sweet potatoes. And just 10 minutes of barely any effort. Who loves you?!
Vegetarian
Glazed Soft Maple Cookies
Soft and tender and almost cake-like—some would say even pancake-like. A lovely reminder that yes, maple cookies are completely appropriate at the breakfast table.
Big Batch Caramelized Onions
Your future self will thank you when you can just reach in your fridge for a batch of readymade caramelized onions ready to toss into dinner at a moment’s notice.
Grape Focaccia
A Tuscan tradition we learned from Italian winemakers that’s essentially flatbread baked with grapes that turn magnificently jammy and sweet and lovely.
Baked Macaroni and Cheese
This toss-it-together-and-shove-it-in-the-oven casserole is exactly what macaroni and cheese ought to be—easy, cheesy, crumb-topped, and knee-wobblingly indulgent.
Stovetop Fruit Pie Filling
Our go-to approach for slightly-less-than-stellar fruit when we want exponentially-better-than-average results.
Peach Berry Sonker
That’s right. Sonker. And it’s the simple yet unforgettable fruit dessert—sorta like pie meets cobbler—that you’ve been missing your entire life.
Coconut Sheet Cake
Luscious. Magical. Perfect. Dreamy. Airy. Coconutty. Lovely. That’s what we’re hearing from folks who’ve tried this easy peasy coconut sheet cake.
English Muffins
Far easier to make than you might imagine. And unspeakably more flavorful than anything you can find that’s store-bought.
Esquites Tacos
*I’m proud to partner with Watkins to bring you this story and recipe. It’s quite evident in my recipes that I’m a big fan of flavor and I rely on good, fresh organic spices and dried herbs. Watkins uses only USDA Certified Organic and Non-GMO Project Verified ingredients in its spices, spice blends, and herbs…. Read more »
Oven Baked Risotto with Butternut Squash and Candied Rosemary Walnuts
I feel like celebrating. It’s been a year (give or take a day or so) since Let’s Stay In hit the bookstores and I’m feeling sentimental. This little book went out to the world with a bit of fanfare and then I just left it to do its thing. Hoping, praying and crossing my fingers… Read more »
Sriracha Honey Lime-Glazed Brussels Sprouts
Year of the Monkey? Nope. 2016 is absolutely shaping up to be the Year of the Brussels Sprout. (Although there was definitely a time when I thought eating a monkey sounded far more appetizing than eating Brussels Sprouts.) (Because seriously. Mushy, boiled Brussels Sprouts? [shudder]) But then something amazing happened. People stopped boiling them to […]