These lacy little crisps are just what you need for an easy and stress-free holiday party.
Serve them as an appetizer with a glass of wine or at the table alongside a bowl of soup. Or just snack on them all by themselves.
Be warned, however: It’s impossible to eat just one.
Continue reading “Golden Cheddar Cheese Crisps” »
This slow cooker pumpkin soup manages to check several boxes at once. Not only is it simple to make and so satisfying on a cold night, but it’s also vegan, gluten-free, paleo, and all-around allergy-friendly.
This winter comfort food that everyone can enjoy!
Continue reading “Slow Cooker Pumpkin Soup (Vegan, Paleo)” »
Our family, like every other family at Thanksgiving, is no stranger to green bean casserole, with its crunchy fried onion topping and rich, creamy filling. Truth be told, it’s one of my favorites, along with the jellied cranberry sauce.
But over the years, I have come to expect more from my green bean casserole than just opening up a few cans of beans, soup, and sprinkling on some prepared fried onions.
Here is my totally from-scratch version – you’ll never look at green bean casserole the same way again.
Continue reading “Classic Green Bean Casserole from Scratch” »
Waldorf Salad is a favorite around here, particularly in the fall when apples and walnuts are in season. It’s especially popular around the holidays, gracing many a Thanksgiving and holiday spread.
According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria.
The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.
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This no-bake vanilla cheesecake is light, creamy, and perfect for any dinner party or holiday gathering.
It also eliminates a lot of the worries that might keep you from making a cheesecake in the first place: There’s no need for fussy water baths or elaborate cool-down steps. No worries about cracks in the top. No need to even turn on the oven!
Leave your no-bake cheesecake plain or top it with your favorite fruit. Either way, this cheesecake is a winner.
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Some of my friends make chocolate rum balls every year for their holiday parties, and these sweet little bites are always the first things to go. Maybe that says more about my friends who always reach for the boozy treats first, but I can’t blame them.
These rum balls are as easy to make as they are to eat. They’re the original no-bake treat!
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Simple swaps can give old favorites new life. In this Thanksgiving stuffing recipe, I swapped traditional cubes of rustic white bread for toasted cornbread to make a stuffing that feels fresh without straying too far from the familiar (and beloved).
Cornbread lends a faint sweetness to the stuffing and a distinctive toothsome texture, while flavors like browned sausage and fresh sage strike familiar flavor notes. Cornbread stuffing is also an excellent option for those who need to eat gluten-free.
This stuffing ends up closer to a classic Thanksgiving bread stuffing than a true Southern-style cornbread stuffing, but with flavors and ingredients that everyone can enjoy.
Continue reading “Sausage, Sage & Cornbread Stuffing” »
I still remember the day when I tried sweet potato casserole for the first time. It was four years ago in Washington, D.C. at a Friendsgiving gathering during law school.
My friend topped his sweet potato casserole with marshmallows, and while I gamely gave it a try, I just couldn’t get past how overly sweet and mushy the marshmallows made the dish. To me, melted marshmallows belong in s’mores and rice krispies treats.
When I started making sweet potato casseroles for my own Thanksgivings, I decided to skip the marshmallows altogether and topped my casserole with a nutty pecan crumble instead. I love how this adds a crunchy contrast to the creamy sweet potatoes in this classic holiday dish.
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Do you love minestrone? This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock).
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When I bake these chocolate gingerbread cookies, the entire kitchen smells of wintry spices. It’s impossible not to feel like the holidays have arrived.
Deep dark chocolate and fresh grated ginger sets these cookies apart from the other cookies on the holiday cookie plate.
Continue reading “Chocolate Gingerbread Cookies” »
Mine is a family of carb lovers, and the dinner rolls are always the first thing to go at any meal, holiday or otherwise.
This is especially true when these potato rolls are on the menu. Mashed potatoes make the rolls extra-soft and fluffy. I top them with some honey butter and they disappear like magic.
Continue reading “Potato Dinner Rolls” »
Call it stuffing. Call it dressing. Either way, there is no doubt that it is one of the most iconic dishes on the holiday table.
Here is a version that’s perfect for any gluten-free or Paleo guests at your table!
This stuffing is full of rich ingredients, like sweet potatoes and ground pork, and it has plenty of big holiday flavor. And yes, it’s great with turkey!
Continue reading “Sweet Potato & Pork Thanksgiving Stuffing (Paleo, Gluten-Free)” »
Like most of you, my kitchen is a hectic place on Thanksgiving Day. There are dirty bowls and spoons everywhere and ten different dishes cooking at once. Every nook and cranny becomes prime real estate.
Making the mashed potatoes in the slow cooker helps relieve some of the anxiety.
This dish is incredibly low maintenance. Just cook the potatoes on high for a few hours, mash, season, and serve. That’s it!
Continue reading “Slow Cooker Mashed Potatoes” »
Southerners have made fun of Northern cornbread for a long time. Mark Twain famously said, “Perhaps no bread in the world is quite as good as Southern corn bread and perhaps no bread is quite so bad as the Northern imitation of it.”
The two cornbreads are so different, Mr. Twain! And today, we’re paying homage to this sweet Yankee version.
Continue reading “Yankee Cornbread” »
One-pan supper? Now you have my attention. I love a dish you can prepare, shove into the oven, and then forget about for a little while. Just remember to set a timer!
This particular one-pan meal starts with tossing chicken and vegetables in an easy sauce while the oven heats, and ends with everyone sitting down to dinner an hour later.
Continue reading “One-Pan Paprika Chicken with Potatoes and Tomatoes” »
Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef.
In England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.
Continue reading “Easy Shepherd’s Pie” »
There’s something irresistible about Mexican Wedding cookies. I can’t help but reach for them whenever they appear on a cookie platter.
These cookies have a crumbly, buttery, nutty texture that just melts in your mouth. Like I said: completely irresistible.
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Grilling might not be for everyone. But delicious, tender BBQ chicken legs certainly should be.
If you don’t have a grill or the weather is keeping you inside, this easy technique for making barbecue chicken in the oven is all you need.
Continue reading “Easy BBQ Chicken in the Oven” »
This slow cooker taco soup with ground beef is one of my favorite recipes to make in the slow cooker, especially in the fall and winter months.
The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better.
Continue reading “Slow Cooker Taco Soup” »
Caponata is a sweet-and-sour eggplant relish and one of Sicily’s most famous dishes.
It’s typically spooned onto crusty bread as an appetizer, but caponata also makes a wonderful pasta sauce.
Continue reading “Eggplant Caponata Pasta” »
Pickled shrimp is one of those party dishes that has everyone rushing into the kitchen to see how you made it. In fact, you didn’t do very much at all, which is what makes pickled shrimp such a great choice for cocktail parties and holiday gatherings.
The shrimp look so amazing packed into a jar. You can see the pink curls against the glass with spices and herbs swirling around them.
It’s an easy, make-ahead appetizer that never fails to impress.
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The first glimpse of an orange pumpkin means it’s officially fall. In Seattle, we hit 95 degrees one day, and then the next, it was sweatshirt weather! And I am all for sweatshirt weather.
Let’s just keep this train rolling, shall we?
These pumpkin bars have a cheesecake-like filling and a crunchy streusel topping. Don’t wait for Thanksgiving to make them – they’re a great dessert all season long.
Continue reading “Pumpkin Bars with Streusel Topping” »
Many years ago, I ran a vegetarian restaurant in Bloomington, Indiana. One of our Indian friends and customers gave me this recipe, which I’ve revised over the years. (Thank you, Santosh, wherever you are!)
This is a nice curry for a weeknight since it doesn’t involve too much heavy lifting. There are many versions in India, of course, but this one makes a substantial vegetarian meal.
The word shahi roughly translates as “royal,” and it is indeed a royal dish!
Continue reading “Shahi Cauliflower Curry” »
Do you know the Filipino dish Chicken Adobo? I can’t even say the words without my mouth watering.
This one-pot recipe calls for simmering chicken in a tangy, vinegar-based sauce, which I’ve riffed to make gluten-free and Paleo. It’s a very tasty spin on your typical weeknight chicken dinner that everyone can enjoy!
Continue reading “Paleo Chicken Adobo” »
This slow cooker chicken chili recipe is for those days when you would really like to just throw a bunch of ingredients in a pot, wave a magic wand, and have dinner ready exactly on time. That would be nice, right?!
There’s no magic wand (unfortunately), but thanks to the slow cooker, the rest of this recipe comes pretty darn close to granting that wish.
Continue reading “Slow Cooker Shredded Chicken Chili” »
Tabbouleh is a Lebanese dish that’s traditionally made with lots of chopped parsley and mint, bulgur wheat, and often, ripe tomatoes. It’s simple to make and one of my summer favorites.
As we head into colder months, I wanted to translate this summer classic into a side dish for fall meals, featuring cauliflower, carrots, and golden beets. The salad is herby and bright, and it’s a great way to eat fresh foods, even in the fall and winter.
Continue reading “Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets” »
Almost every Sunday morning growing up, my father would make a huge apple coffee cake for us after church. We would hungrily watch him pour the batter into the pyrex baking dish, insert apple slices, and sprinkle with streusel topping.
Oh the magic of baking to young eyes! A half hour later the coffee cake would emerge from the oven, perfectly risen and crusted with brown sugar.
Continue reading “Apple Coffee Cake” »
Fall has arrived and with it, the pumpkin season! There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is to roast them for an easy, healthy snack.
I love to eat them shells and all. If they’re properly toasted and are small to medium sized, they are wonderfully crunchy and easy to eat.
Continue reading “Roasted Pumpkin Seeds” »
A crisp, crunchy, and tart apple dipped in sweet caramel sauce just feels like fall to me. I thought it would be a great idea to make a healthier version of a caramel dip so I could eat this as a snack instead of dessert!
This no-cook dip comes together quickly and is made from just a few simple ingredients: dates, vanilla, and coconut cream.
Continue reading “Date Caramel Sauce” »
Turning healthy ingredients into a vibrant dinner always feels a little magical to me. These sweet potato and black bean tacos are just such a meal.
Smoky roasted sweet potatoes, hearty black beans, and a variety of toppings make this a satisfying meat-free dinner. It’s also is ready to go in about 30 minutes.
Continue reading “Sweet Potato and Black Bean Tacos” »
Do you ever have those days when you feel very lazy about cooking dinner? I’ve been there!
Before you pick up the phone to order takeout, let me show you one of my favorite quick and satisfying meals. It’s a skillet pasta dinner and it only takes about 30 minutes to pull together.
Continue reading “Pasta Skillet with Chicken Sausage, Cheese & Spinach” »
My sister absolutely loves snacks that are both sweet and salty. Chocolate-covered potato chips and chocolate-covered peanuts are on the list, but chocolate-covered pretzels are her all time favorite.
Making your own chocolate-covered pretzels is a fun afternoon project and makes a nice alternative to the store-bought varieties, especially around the holidays when homemade treats feel extra-special.
Continue reading “Chocolate-Covered Pretzels” »
Have you ever had those steamed Chinese dumplings with the savory barbecued pork inside? They’re called “cha siu bao” and they’re absolutely addictive.
This slow cooker pulled pork recipe is inspired by the filling in those dumplings. This is one of those recipes I couldn’t stop making or eating, it’s so good! Seriously. Easy to make too.
Continue reading “Slow Cooker Chinese Pulled Pork” »
The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.
Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.
Cioppino, it turns out, translates just fine to East Coast tables.
Continue reading “New England Cioppino” »
There’s one dish that I look forward to every fall: pumpkin pie. Ever since my first slice years ago, I’ve been hooked.
Now I’ve decided to turn my favorite fall dessert into a frozen treat. Real pumpkin. Real spices. No ice cream maker required. I’m SO excited to share this recipe with you.
Continue reading “No-Churn Pumpkin Spice Ice Cream” »
Tomatillos are those green “tomatoes” with the papery skin you often see near the chili peppers in the produce section at the grocery store. They have a bright, tart flavor and form the foundation of many Mexican sauces.
This easy stovetop chicken stew with corn and potatoes uses just such a sauce. It’s a perfect meal for right now – all the fresh flavors of summer, but so warming on a crisp fall day.
Continue reading “Chicken Stew with Tomatillo Sauce” »
A fall classic from the recipe archive! ~Elise
Every time I look at a picture of this pork and poblano stew I want to eat it all over again. This is one of those lick-every-last-drop stews, so good!
Early fall is peak chile season, and we have plenty of poblanos in the garden. Every few days I pick a few chiles, char them over direct flame on the gas stove, let them steam a bit in their own heat, and then scrape off the char.
Continue reading “Pork and Poblano Stew” »
Do you like canned tuna? Growing up in a “fish on Fridays” home, we were never without canned tuna in the pantry.
Even now, if you open up my pantry door, you’ll find a stack of cans on the shelf right next to the cans of sardines and whole peeled tomatoes.
It’s just the most perfect food in pinch, when you haven’t had time to shop, or what’s in the fridge is scarily long past its use-by date.
Continue reading “15 Great Meals to Make with Canned Tuna” »
It seems like everyone has their own particular version of Buffalo Chicken Dip – it’s a must-have appetizer for any football party, after all.
I’m no different. My twist is to skip the bottled ranch dressing and make this dip from scratch.
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Pumpkin pancakes and cinnamon rolls are well and good, but what about those of us who like something savory instead of sweet for our weekday breakfasts? These Paleo muffins prove that pumpkin plays just as well with cumin and paprika as it does with cinnamon and nutmeg.
These muffins make a great grab-and-go breakfast or a healthy afternoon snack. They are also grain-free and very nutritious!
Continue reading “Spicy Paleo Pumpkin Muffins” »
When the fine folks of Stubb’s Legendary Bar-B-Q reached out to us about developing recipes using their BBQ sauce, I practically jumped out of my chair with an enthusiastic YES!
I love Stubb’s. I have great memories of dancing up a storm in my cowboy hat and boots at their place in Austin (my gosh do Texans know how to put on a party, scroll down for evidence).
Their BBQ sauce (we used Stubb’s Original) is everything you’d ever want in a BBQ sauce—deep, rich, tangy, and smoky. (It’s also gluten-free for those of us who like to avoid gluten.)
This recipe for grilled nachos in foil makes use of BBQ sauce twice—once for tossing with the cooked chopped chicken that goes on top of the tortilla chips and cheese, and once again mixed in with some sour cream to drizzle over the nachos.
Continue reading “Grilled Chicken Nachos in Foil with Sour Cream BBQ Sauce” »
Have you ever tried making stuffed peppers in your slow cooker? These slow cooker Cajun stuffed peppers are great alternative to the usual oven-cooked method for busy weeknights.
Just pop them into your slow cooker for a few hours, and you’ll have a tasty meal waiting for you.
Continue reading “Slow Cooker Cajun-Spiced Stuffed Peppers” »
Waffles are a serious business in my breakfast-loving household, and I recently set my sights on the mother of all maple-drenched ambitions: The Classic Buttermilk Waffle. This is such a simple and timeless breakfast that I figured it would be easy-peasy to come up with a good recipe.
Two bags of flour, a few dozen eggs, and several cartons of buttermilk later, I think I’ve got a winner! Crispy on the outside, soft in the middle, and a rich buttery flavor that just begs for jam and syrup.
Continue reading “Classic Buttermilk Waffles” »
If you, like me, have a true passion for Saturday morning waffles, then you understand the importance of crispiness. Golden, crispy waffles, good. Limp, spiritless waffles, bad.
Here are three tips to guarantee crispy buttermilk waffles every time.
Continue reading “3 Tips for Making Crispy Waffles” »
Cilantro lime rice is the best rice for burrito bowls, and pretty much any Mexican food, right? (Cilantro haters, please look away, this one’s not for you.) It works well with Asian dishes too.
But you don’t want to just toss plain rice with cilantro and lime juice and call it a day. Well, you could, but it wouldn’t be close to as good as it could be. Cilantro lime rice made well is irresistible. As in, “as soon as you make finish one batch, you’ll want to make another” irresistible. Or, “take your hands of my food, this is all for me” irresistible.
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Have you ever had shakshuka? It’s a North African specialty similar to the Italian dish Eggs in Purgatory (Uova in Purgatorio). Shakshuka is basically eggs poached in a quick, spiced-up, homemade tomato sauce.
In late-summer, shakshuka is also a great way to incorporate some more garden bounty into your meal.
Continue reading “Vegetable Shakshuka with Pesto” »
My mom used to say that by the 4th of July, summer was over. Thanks for that, Mom.
Never mind. Unlike her, I am all about seizing the (summer) day, and this one-pan recipe for halibut with loads of fresh vegetables does that for me.
It’s colorful. It’s quick. It’s full of flavor and light but satisfying for these last days of warm weather. Plus there’s only one pan to wash at the end of the meal. Who doesn’t get excited about that?
Continue reading “Halibut with Fennel, Peppers, and Tomatoes” »
It’s still officially summer right? Even though the days are noticeably shorter and the kids all seem to be back at school, it’s still warm enough to trigger the AC, and the markets are overflowing with ripe tomatoes, zucchini, and green chiles.
I first came up with this combination of stir-fried squash, tomatoes, and chiles years ago for a vegetarian taco filling, one of my all time favorite recipes on the site.
In this version we’ve added corn and removed the cheese, so it’s no longer a filling, but side dish that practically shouts summer garden.
Continue reading “Summer Squash Green Chile Stir Fry” »
My partner’s mom makes peanut butter fudge on what seems like a weekly basis. I’m not sure how she can consume so much of it. She has a dedicated baking pan just for this fudge and there’s always a tub of it in the fridge.
But when I emailed her asking for the recipe, she didn’t know how to give it to me. Like most recipes of hers, she free-forms it, adding peanut butter until the batter “looks and feels” right.
It looked like I’d need to head into the kitchen and do some experimenting!
Continue reading “Easy Peanut Butter Fudge” »