Sweet red pears blend perfectly with pungent Gorgonzola and aromatic sage in this flavorful, comforting risotto. Dispensing with the constant stirring typically associated with risotto preparation, this red pear risotto with Gorgonzola and sage recipe comes together easily and efficiently.
Ladled over spaghetti, these classic meatballs with simple tomato sauce epitomize hearty comfort food. Serve a crowd with this generous recipe or hoard the leftovers for easy meal planning.
When I told my kids I’d prepared spaghetti and meatballs for dinner last week, they couldn’t contain their excitement. They actually cheered with sheer joy! For meatballs!
There’s nothing like a little cheering in the kitchen to make you feel like a supermom.
At dinnertime, my older daughter served herself second and third helpings. By the end of the meal, she’d scarfed down at least 10 meatballs….
Bacon adds richness and smoked paprika imparts a deep, complex flavor to this easy Beef and Bean Chili. Serve it on its own or with rice, baked potatoes, or mac and cheese! This recipe produces a generous pot of chili, which makes it great for parties and leftovers.
The warm summer weather turned cold this week, which prompted my kids to ask for chili. While the lack of sunshine bummed me out, a big pot of chili provided a silver lining.
Chili is delicious served on its own with a thick slice of corn bread, but why stop there? Ladled over rice, nestled atop baked potatoes, loaded on macaroni and cheese, spooned over nachos, or slathered on a bun with a hot dog, chili adds a unique twist to so many simple foods and dishes.
This awesome versatility takes the thinking out of feeding my family for a few days. Since I can serve it in so many different ways, no one gets tired of it….
A hearty breakfast of oatmeal with raspberries and cocoa nibs will get your day off to the right start.
I‘ve never been a big breakfast eater. For as long as I can remember, I’ve always just filled my bowl with dry cereal and doused it with milk. Occasionally I’ll indulge in waffles or pancakes on weekends, but weekday mornings always feel so rushed; I just can’t find the energy to do much more than feed myself a simple bowl of cereal.
It’s been so cold lately, though, and my husband’s started making oatmeal. A hot, comforting bowl of oatmeal in the morning has been a revelation for me. Not only does it warm your belly on chilly days, it’s like a blank canvas to fill with toppings to your heart’s content.
Here’s my favorite combination so far: frozen raspberries, cocoa nibs, and brown sugar.
Flaky buttermilk biscuits meet comforting, savory filling in Mini Turkey Pot Pies. They’re a perfect way to give new life to leftover Thanksgiving turkey.
Thanksgiving dinner has always been one of my favorite meals. I love the hustle and bustle and jostling for space in the kitchen as one person chops vegetables for crudités, another preps mashed potatoes, and someone else works on green bean casserole.
And there’s always entertainment when the unexpected happens — oven mitts catching on fire, drains clogging from the glut of potato peels, casserole dishes hitting the floor in a mess of broken glass and stuffing.
Despite the inevitable surprises, when everyone finally sits down to dinner with a glass of wine, the meal feels well-earned and completely satisfying. And then, if you’ve planned properly, loads of leftovers remain….
This Chicken Pot Pie recipe produces a rich, flavorful dish full of hearty vegetables and loads of meat. It’s a perfect use for leftover chicken or turkey.
Just once I made chicken pot pie the hard way. I roasted a chicken, picked all the meat off the bone, and then simmered stock from the remaining carcass. After all this work, I still needed to start prepping vegetables, cooking the filling, and mixing up pastry dough. The resulting pie tasted beyond amazing, but I never once repeated the experience. The mere thought of this labor-intensive recipe always wore me out before I managed to get started.
Since chicken pot pie is one of my favorite comfort foods, it didn’t take me long to develop a simplified recipe that cuts corners without sacrificing taste. There’s really no need to roast a chicken for the express purpose of making pot pie. If I have leftover chicken or turkey, I’ll use that, of course, but I often just pick up a rotisserie chicken or a precooked turkey breast from the deli section to chop up for the filling.
Bright lemon flavor shines against the subtle resinous backdrop of rosemary-pine nut shortbread in these Meyer Lemon Bars.
One year ago, while I was coveting the fruit on my neighbors’ citrus trees, I never dreamed that the small Meyer lemon tree we planted in our front yard would crank out so many lemons in such a short time. While we don’t have quite enough for the lemonade stand of my kids’ dreams, we certainly have enough for baking plenty of dessert.
Lemon bars seemed like a great place to start with these tangy, almost-sweet Meyers. As I set out to pick lemons, I couldn’t help snipping a few rosemary sprigs to chop up and add to the shortbread mixture.
Since the lemon-rosemary-pine nut combination is such a hit in one of our favorite shortbread recipes, it seemed only right to add pine nuts to the recipe as well….
Deep and rich, this Peppermint Chocolate Cake gets a cool, refreshing burst from both peppermint extract and schnapps. Topped with peppermint ganache and crushed candy canes, it’s a breathtaking holiday dessert.
Much to my kids’ dismay, I rarely frequent the candy aisle at the grocery store. I bake too much cake and pie to want to mess around with candy most of the time, but I needed some candy canes to crush as topping for this Chocolate Peppermint Cake the other day.
As I marched into the sugary confection section, I learned something completely astonishing: broken candy canes are totally a thing you can buy. I have to hand it to those candy makers. …