Um, the best tomato soup. Ever. (And simple, too.)
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Ground beef and Swiss chard simmered together in beer, then combined with gruyere cheese in a casserole topped with breadcrumbs and more cheese.
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Milk sweetened with a touch of honey and infused with cinnamon, warmed and frothed for a cup of soul-satisfying comfort on a cold day.
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My foolproof method for making smoothies. Berries, yogurt and milk, plus extras if you want!
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Classic Mexican side, dip for chips, or ingredient for tostadas or burritos. (And please don't call it junk food.)
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A slow-simmering pot of pinto beans, super-simple, made in the Mexican style. Eat them with tortillas as a light meal, or as a side. Or use them as a soup ingredients, or to make refried beans.
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Shredded chicken, chiles and beans wrapped in a flour tortilla, then smothered with enchilada sauce.
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Classic Indian-style rice with cumin seeds and peas. Perfect with any Indian meal.
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Quick, simple and delicious. These are muffins, not dessert masquerading as a breakfast food.
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My go-to cookie recipe. Very simple, not overly sweet. Delicious. A nice blank slate for you to gussy up as you choose.
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My homemade eggnog recipe with fully cooked eggs! The perfect drink for Christmas Eve or Christmas morning. Very nice spiked with brandy, bourbon or rum, or just on its own. So good!
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Simple and delicious. This recipe was originally created to give students in our Slice, Dice & Chop knife skills class some practice slicing ingredients.
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Dark and white chocolate layered with the subtle salty crunch of pretzel crisps and spiked with peppermint.
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Upgrade the standard turkey-leftover sandwich.
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Your leftover shredded turkey or chicken, gently simmered with beans and veggies in a Sriracha-spiked broth.
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A simple, rustic tart made with either fresh or frozen cherries, with dried lavender petals. You can pull the cherries directly from the freezer for this.
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Simple, not too sweet, not too crumbly, not too dense. It's the Goldilocks of cornbread! Just right (if I do say so myself).
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Cut roasting time to about an hour! Step-by-step instructions to cut your turkey into pieces and roast it much more quickly and evenly in a butter-wine braising liquid to keep the meat juicy and delicious.
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Buttery and creamy, with just the right amount of braised garlic. The best traditional mashed potatoes you will ever eat.
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A simple glaze for cookies.
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