Adventures in cooking and baking.
This garlic and cheese naan is so soft and fluffy. It's stuffed with garlicky cheese and then cooked in a hot cast iron pan. It might become your new favorite bread.
While you can't see it from the outside, there is a handful of shredded and melted cheese stuffed inside each one of these little flatbreads.
These parmesan and thyme crackers are buttery, cheesy, and ideal for a cocktail hour nibble. They pair so well with a glass of bubbly, dry white wine, or an apéritif.
Are you planning a dinner party? These would be wonderful. Imagine a shortbread cookie... only it's not a cookie, it's a perfectly crumbly savory herb butter cracker.
This lychee martini is light, sweet, and refreshing. It is infused with the flavor of the lychee, a tropical fruit originally native to Asia.
I first tried this lychee cocktail about fifteen years ago in a bar in Toronto. It was so tasty that the first thing I did when I got home was buy a bottle of the lychee liqueur to make this cocktail at home.
This Amish country casserole is an easy, hearty, economical, and satisfying dish for feeding your family.
This casserole is the epitome of easy comfort cooking. Throw together pasta, ground beef, an easy sauce, and a topping of cheese, and you you can get dinner on the table within an hour.
These western muffins include the flavors of a western omelet to create a tasty and savory muffin.
These Western Muffins are a take on the ingredients western omelet (or a Denver omelet).
This breakfast pizza is so easy to make and the results are so tasty and satisfying. It makes fantastic leftovers too.
This breakfast pizza recipe comes together in very little time, and you can use a precooked crust to make it even easier.
These gochujang blondies are a wonderful blend of spicy and sweet in a blondie, a cookie bar with the chewy and gooey texture of a brownie, but without the cocoa.
These blondies are made with a combination of light and dark brown sugar and are packed with butterscotch chips, white chocolate chips, and caramel bits. Then, they are topped and swirled with a gochujang "caramel" before baking.
