There is nothing better than the feeling of a warm bowl full of homemade roasted chicken noodle soup cupped in your hands. It’s one of my favorite ways to beat the winter chills!
Sometimes putting together the unexpected is actually the most beautiful combination. I feel like that’s the case for my Bay Scallops & Rigatoni in Smoked Pecan Garlic Pumpkin Sauce pasta.
There’s nothing like an herby brown butter sauce on a perfectly seared flank steak to make your day better. Serve this as an appetizer to impress your loved ones!
Last week, I was in Lisbon, Portugal for one of the most beautiful wedding weekends. Of course, while there, I HAD to indulge in all this lovely city’s food.
Every now and then, I like to take a break from all-things-meat and fill up on fresh produce. One of my favorite ingredients to experiment with is veggie noodles. You can cook them up in so many ways and, even better, they can make you feel less guilty about your pad thai and pho addiction.
I’ve been getting some requests for how to make quick and easy meals and, while this Cinnabon Granola Cluster recipe involves a little more effort, it ends up making future meals quick and easy.
That’s right, I decided to put a vegan spin on a Nashville staple: hot chicken. Hopefully the locals don’t yell, “blasphemy!” at me.