My most popular recipe, for broccoli-rice bake, is so warm and comforting that you’d be surprised how healthy it is. Swap low-fat versions for the yogurt, ricotta, and cheese in this recipe for an even better-for-you variation.
This healthy summer salad is a wonderful way to use the season’s best ingredients: corn, tomatoes and basil (mozzarella, too!)
These Southern cheese straws are strongly cheddary, crisp, pretty and perfect with a glass of wine. Time to get out that cookie press!
Here’s a wonderful summer dessert, great for a crowd for your July 4 bash. This crumb-topped peach streusel bar is buttery, easy and stores beautifully. A real winner! Get the recipe!
Sounds a bit unconventional, but trust me: it’s awesome. Perfect for supper on a busy night. And so easy, especially if you have pizza dough on hand in the freezer, which I totally advocate.
This recipe is a take on traditional succotash—the combination of beans and corn—and it calls for both green beans and shelled beans like limas or favas. A great vegetarian main or hearty side for grilled meat.
Ever heard of 1-2-3-4 Cake? Yeah, me neither. But it’s the formula for the most fundamental, essential, delicious cake. Even if you don’t self-identify as a baker, you can whip this cake up and impress everyone you know.
In my book, vacation = pie. But you don’t have to go anywhere to make this citrusy pie, adapted from a New York Times recipe. If you love key lime pie, you’ll dig this close relative.
You’ve had what I call “sad pasta salad” — that takeout deli stuff with corkscrew pasta and way too much bottled Italian dressing. This pasta salad is NOT sad pasta salad! It’s the only pasta salad recipe you need.
