Quinoa Fritters with Arugula-Strawberry Salad
I've made at least three different quinoa fritter recipes over the past year and a half. Two fell apart in the pan. One came out dense enough that my kids used the word 'weird' and meant it. This one holds together, crisps up on both sides, and pairs with a…
Sourdough English Muffins
The night before these are supposed to exist, you do about fifteen minutes of work. Mix flour, milk, starter, a spoon of honey, a pinch of salt. Knead for five minutes. Cover the bowl. Go to sleep. That's the trick. Sourdough English muffins are the thing I make when I…
Baked Ravioli Lasagna
This is the recipe I've made more times than any other in the past few years. Not because it's impressive — it has four ingredients and takes about an hour. Because it works every single time, it feeds a crowd, and the leftovers are better than the first night. Baked…
Cheeseburger Salad Bowls
Most cheeseburger salads are missing the same thing. Not the beef, not the toppings — the sauce. A real one. Not ketchup squeezed from a bottle and called it a day, but an actual tangy special sauce that makes the whole bowl taste like a burger. Cheeseburger salad bowls are…
Chicken Thighs with White Beans and Tomatoes
One pan. One oven. Forty minutes. This is the chicken dinner I make when I want it to feel like I planned something without actually planning anything. Chicken thighs with white beans and tomatoes is the kind of recipe that looks more considered than it is. The skin comes out…
Pineapple Pecan Cream Cheese Crunch Bake
Fifteen minutes of prep. Thirty minutes in the oven. Three hours in the fridge. Then you cut into it and everyone asks for the recipe. The pineapple pecan cream cheese crunch bake is a Southern-style layered dessert bar that does everything right — crunchy butter-pecan base, juicy pineapple in the…
Old-School Chicken Fried Rice
Twenty-five minutes. One wok. Nine ingredients. Better than the takeout box. This old-school chicken fried rice is the real version — the one that actually tastes like it came from a Chinese-American restaurant kitchen. Day-old rice that fries instead of steams. Chicken that gets a proper sear. Eggs scrambled separately…
Banana Cake with Buttercream Frosting
Twenty minutes of prep. Thirty-two minutes in the oven. Two hours of cooling you'll spend regretting you can't cut it yet. Then this. The banana cake with buttercream frosting is what happens when the bananas on your counter finally go properly ripe and you decide they deserve something better than…
