Recipes

A timeless dish of pan-fried liver topped with sautéed onions—rich in iron and flavor, often served with mashed potatoes.

Flaky biscuits mixed with cheddar and sautéed onions—savory and satisfying for breakfast or brunch.

A quick appetizer made with cream cheese, shredded cheese, and onion seasoning—shaped into a ball and served with crackers.

Rich, dense chocolate cupcakes with an intensely fudgy flavor—best enjoyed with minimal frosting or a drizzle of ganache.

The classic chocolate cupcake—moist, rich, and perfect for endless frosting and topping variations.

This is lazy weeknight pizza dough—it doesn’t promise to be the most authentic, or the best fermented, but thanks to a handful of clever shortcuts, it does promise that you can have a delicious, airy-crumbed, crispy-edged sheet-pan pizza on the table in under an hour. And that you'll be heading back for a second slice before you know it. Wine-cheers to that.

Tender pearl onions and green peas combined in a rich cream sauce. A comforting, classic side dish often served during the holidays.

Soft, fluffy rolls flavored with sautéed onions and mashed potatoes. Moist and flavorful—ideal for dinner or holiday spreads.

A sweet-tart raspberry vinegar marinade gives these grilled chicken breasts a fruity depth of flavor that pairs wonderfully with summer salads or wild rice.

Slow-cooked ribs in a tangy barbecue or vinegar-based sauce. Fall-off-the-bone tender and full of bold flavor.

A creamy, cheesy dip made with sausage, Rotel tomatoes, and cream cheese. A spicy, savory favorite for parties and potlucks.

A creamy, spiced rice pudding flavored with lemon zest and cinnamon—traditional for Portuguese celebrations.

Traditional creamy rice pudding baked with cozy spices like cinnamon and nutmeg. Nostalgic comfort in every spoonful.

Succulent shrimp simmered in a fragrant, spicy Indian curry sauce made with tomatoes, garlic, and warm spices. A quick yet deeply flavorful seafood dish.

A traditional French financier is a small, rectangular almond cake that originally got its name from its resemblance to a bar of gold, and because it was often served in Parisian cafes in the French capital’s financial district. This version is baked in a tart pan and topped with sliced pears and almonds but retains all the characteristics of a classic financier. It’s primarily made with almond flour, egg whites, sugar, and a small amount of regular flour. Since it requires very little mixing, it takes almost no active cooking time. The flavors are reminiscent of marzipan, and the texture is tender, light, and buttery—the perfect cake to serve in the afternoon with coffee or tea.