In late summer, we’re all about making the most of beautiful fresh ingredients. These savory zucchini noodles with summer veggies feature Bayonne Ham, a gorgeous cured ham from France.
This wonderfully savory and flavorful vegetarian muffuletta sandwich swaps in “meaty” roasted eggplant and marinated portobello mushrooms for the traditional deli meats. There’s an easy vegan adaptation, too.
Instant Pot mac and cheese could not be easier, creamier, or more delicious. This version incorporates the classic flavors of homemade macaroni and cheese with a combination of aged gruyere, sharp cheddar, and parmigiano cheeses, plus dashes of Dijon mustard, nutmeg and cayenne.
Dinner tonight doesn’t have to be hard to be fabulous. Case in point, these vegetarian, gluten-free halloumi and lentil bowls with broccolini and roasted peppers all drizzled with magic blender dressing. They take 30 minutes max to put together, most of which is chill time while the lentils simmer away.
This flavorful 4-ingredient BBQ pulled chicken is great for busy fall weeknights. Make it low and slow in the slow cooker or fast and furious in the Instant Pot. Serve on brioche buns with coleslaw and pickles or over a simple salad for a family-friendly meal.
This appetizer hits all the right notes for us. It’s salty, buttery and totally delicious when shared with others and paired with wine. Make plateful of these prosciutto-wrapped shrimp with sage-garlic butter for your next gathering.
It just takes twenty minutes and six ingredients to make this creamy orzo chicken soup, also known as Avgolemono. It’s perfect on a cold day or when you’re feeling under the weather.
Looking for an easy but elegant breakfast in bed recipe for Mother’s Day that’s perfect for little hands to make? Try this prosciutto, brie and apricot preserves on a toasty baguette.