Fresh, chunky and loaded with sweet, spicy and savory flavors, my easy homemade Pineapple Mango Salsa recipe features sweet mango, juicy pineapple, spicy chilis, sweet red bell pepper and punchy lime juice. Prepared with a knife, and ready in about 20 minutes, this fresh fruit salsa is a delicious condiment or dip for tacos, bowls and more.
Shredded Tex Mex Tofu for Tacos, Burritos & More
My recipe for seasoned Shredded Tex Mex Tofu is boldly seasoned and perfect for when you need a quick and easy filling -10 minutes hands on time – for your homemade Tex Mex dishes.
Double Pickle Dill Pickle Deviled Eggs
My recipe for dill pickle deviled eggs has the creamiest yolk filling, crunchy, chopped dill pickles, and a splash of pickle juice. They are a bold, flavor-packed twist on the classic!
Perfectly Steamed Hard-Boiled Eggs (Easy to Peel!)
Learn how to make perfectly steamed hard-boiled eggs on the stove top with a steamer basket. My foolproof recipe yields creamy-firm yolks and eggshells that peel off easily every time — ready in about 30 minutes.
Fluffy Stovetop Brown Rice (for Basmati, Jasmine & More!)
Cook tender, fluffy and delicious brown rice without the worry of scorching or undercooking. We’re cooking brown rice on the stovetop pasta style, and it’s ready in about 30 minutes. Whether you’re cooking jasmine, short grain, long grain or Basmati brown rice, this easy cooking method creates perfectly cooked brown rice every time.Â
Buttery Sourdough Discard Cornbread
Moist, lightly crumbly, and not overly sweet, this sourdough cornbread has the perfect balance of tenderness and texture. Sourdough discard adds subtle depth, while melted butter and medium-grind cornmeal create a delicious soft crumb with just a little grit. Baking the batter in a hot, buttered pan gives the cornbread golden, buttery edges that are hard to resist.
Vegetarian Gumbo with Okra
Hearty, rich and with complex flavor my gumbo recipe is made on the stove top, in one pot featuring an easy to make roux, the “holy trinity” of onion, celery and green bell pepper, spices like smoky paprika, black pepper and cayenne, with garlic, okra, tomatoes, tender cauliflower and plump kidney beans. It’s finished with a touch of hot sauce and liquid smoke to tie all the flavors together.
Simple French Lentil Soup (Vegetarian)
Cozy, and warming, my Vegetarian French Lentil Soup comes together in one pot, and makes a satisfying dinner any night of the week. Green French lentils (de puy lentils) simmer with onions, carrots, celery, potatoes, and garlic for a rich, flavorful broth.
5 Minute Chai Latte with Tea Bags
For a quick and easy homemade hot Chai Tea Latte, we’re using tea bags to brew up a cozy and delicious sipper ready in about five minutes with four simple ingredients. Chai tea bags infuse flavor and aromatics into the tea, while a touch of vanilla and sweetener of choice adds balance. Warm frothed milk creates richness and mellows the tea. This recipe is vegetarian or vegan.
Buttery Cranberry Orange Shortbread Cookies (slice and bake)
Anytime you’re craving a buttery, melt in your mouth cookie, bursting with fresh orange and tart dried cranberries; this is your slice and bake shortbread recipe! Whip this sparkly cranberry orange shortbread up in a stand mixer, roll into logs then rest in the fridge. Slice, chill, then bake in the oven until golden.
Pear Gorgonzola Salad with Maple Balsamic Dressing
Bright, fresh and full of bold flavors, my Pear and Gorgonzola Salad comes together quickly and makes the perfect side dish. It’s a vibrant mix of crisp greens, juicy pears, sweet dried cranberries and creamy crumbled gorgonzola. Top with my easy candied maple walnuts (or pecans) and a drizzle of tangy maple balsamic vinaigrette for an irresistible sweet and savory touch.
5 Ingredient Tangy Maple Balsamic Dressing
With just a few pantry staples and a touch of mellow shallot, my Maple Balsamic Vinaigrette is an easy homemade salad dressing to pull together in under 5 minutes. It adds instant flavor to salads or roasted veggies. Rich, tangy and lightly sweet, this recipe yields about 2/3 cups and is vegetarian and vegan.Â
