The splash of orange juice and sprinkle of cinnamon with the delightful hidden pockets of chocolate and crunchy toasted walnuts are what makes this fall fruit salad truly special.
My ideal potato pancake has extra crispy edges, lots of scallions, and tender, textured centers.
Using Chex Mix flavors here isn’t just a gimmick — these are genuinely really good chicken tenders.
This sage sausage mixture was inspired by trips to Barron’s Beef stand at the Baltimore Farmer’s Market.
This Israeli-style hummus is packed with garlic, then topped with even more garlic and a generous drizzle of olive oil to serve.
“I need you to settle a debate for me: When should you put fresh basil on a pizza? Before or after baking?”
These rosemary olive oil bagels are just as good as Breugger’s and still only take 3 hours to make.
Don’t feed your sourdough starter cups and cups of flour when a few tablespoons will do.
This cherry tomato and sweet pepper tart isn’t just colorful and bright, it’s also one of the best ways to use up extra puff pastry.
These 10 simple food photography tips will help you improve your food photos. Here, I walk you through two photos I shot for the blog and how I styled them.
These apple glazed oven ribs basically cook themselves.
Learning how to brown butter, or how to make browned butter, is a simple technique that will help you take your favorite recipes to the next level.
This cinnamon toast crunch ice cream is a smooth, sweet ice cream with visible swirls and whorls of cinnamon.
This summery pizza is topped with a garlic and rosemary olive oil sauce, lots of shredded mozzarella, hand torn slices of prosciutto, and a bed of peppery arugula tossed with a squeeze of lemon juice.