This smoked salmon chowder transforms leftover salmon into a comforting, flavorful meal. If you enjoy repurposing leftovers, this recipe is a great way to turn cooked salmon into a hearty soup with a subtle smokiness. I was unsure the first time I tried it, but the finished chowder surprised me with its depth of flavor. … Read more

This slightly dense yet tender lemon pistachio cake combines ground pistachios, fresh lemon juice, lemon zest and fragrant olive oil for a beautifully balanced dessert. Use a good-quality extra-virgin olive oil for a subtle fruity note that elevates the cake without tasting overtly of olive oil. The cake is made without a mixer and feels … Read more

Almond Basil Pesto is a fresh take on classic Italian basil pesto. Replacing pine nuts with almonds adds a warm, nutty depth and a pleasant texture that complements pasta, pizza, roasted vegetables, and sandwiches. This simple, versatile sauce is a flavorful way to use abundant summer basil, but it’s equally welcome year-round with store-bought basil. … Read more

Our family adores this easy chocolate cupcake recipe. Starting with a boxed mix but “doctored up” with a few simple ingredients, these cupcakes are moist, rich, and taste homemade — no pudding mixes or coffee required. Follow these tips and steps to turn a cake mix into bakery-style cupcakes. This is my go-to chocolate cupcake … Read more

These are the best gluten-free lemon pop tarts. These homemade pop tarts pair a bright lemon pastry crust with a juicy blueberry filling. They’re naturally gluten-free, dairy-free, paleo-friendly and made without refined sugar when you skip the optional icing. If you love fruit-forward desserts, these lemon blueberry pop tarts will be a new favorite. The … Read more

Need a bright, summery recipe that’s easy to make and perfect for snacking or breakfast on the go? These strawberry matcha granola tarts are just that. They’re playful, simple to prepare, and can be adapted to be vegan, gluten-free, and refined sugar-free. With a crunchy granola crust, creamy coconut yogurt filling, a swirl of vibrant … Read more

Want short ribs with a perfectly pink center and a steak-like bite? This 48-hour sous vide method at 135°F yields sliceable, tender short ribs rather than the usual fall-apart texture. Paired with a robust beer-based braising liquid, the result is a refined, comforting dish that highlights the beef’s flavor while keeping a satisfying, steak-like mouthfeel. … Read more

Warning You Can’t Stop Eating Rhubarb Cookies We have a prolific rhubarb patch, and I’ve made many rhubarb recipes over the years. All of them are lovely, but these rhubarb cookies? They turned out absolutely fantastic. Rhubarb is an all-or-nothing plant: one of the first things to push up in spring, then for a while … Read more

Easy Chocolate Fudge Bundt Cake — moist, rich, and dreamy This chocolate fudge cake is made with sour cream and coffee for a rich, deeply flavored, and indulgent dessert. When I want a show-stopping dessert that still feels homemade, this chocolate fudge Bundt cake is one of my go-to recipes. It delivers a tender, moist … Read more

Churro Cream Puffs are coated in cinnamon sugar and filled with a sweet cinnamon whipped cream. They’re simple to make and taste amazing. I’ve been baking for many years and blogging for over seven years. In that time I’ve shared hundreds of recipes, from rich chocolate cakes to chewy oatmeal cream pies and inventive cheesecakes. … Read more