This Cinnamon Roll French Toast is made with refrigerated cinnamon buns sliced thick, dipped in a vanilla custard, and pan-fried until golden, then finished with the included cream cheese icing thinned into a glaze. It’s cinnamon rolls and French toast combined into one breakfast, without picking sides. I make this for weekend mornings when regular…
This Pancake Breakfast Casserole is made with cubed pancakes soaked in a cinnamon custard, layered with toasted pecans, and baked until set, then finished with a drizzle of warm honey. It’s a make-ahead way to serve pancakes to a group without standing at the stove flipping them one by one. I make this for fall…
This Spaghetti Aglio E Olio is made with just spaghetti, olive oil, garlic, and red pepper flakes, and it proves that a pantry-only pasta can still taste incredible. It’s ready in about 20 minutes, which makes it one of the fastest dinners I actually make on repeat. I turn to this one on nights when…
This Mexican Ground Beef Rice Casserole with Beans, Corn, Bell Pepper and Tomatoes is a one-dish dinner made without cheese, built instead on well-seasoned beef, tender rice, and plenty of vegetables. It’s delicious on its own, and the rice cooks right in the pan so there’s no extra pot to wash. This is my go-to…
This Banana Pudding Trifle is a no-bake dessert made with layers of vanilla pudding, sliced bananas, vanilla wafers, and a sweetened cream cheese whipped topping. It’s built in a trifle dish so every spoonful gets a little of everything, and there’s no oven involved at any point. I make this one for potlucks and family…
This Honeycrisp Apple Broccoli Salad is a cold, crunchy side made with fresh broccoli florets, diced Honeycrisp apples, fresh cranberries, and crushed bacon, all tossed in a slightly sweet, tangy dressing. It’s the kind of salad that actually gets finished at a potluck instead of sitting untouched at the end of the table. I make…
This Creamy Spinach and Mushroom Gnocchi is a meatless dinner made with pillowy potato gnocchi, browned cremini mushrooms, fresh spinach, and a garlicky parmesan cream sauce. It’s a one-skillet meal, and the gnocchi goes straight from the package into the sauce with no separate pot of water to boil. I make this one when I…
This Gnocchi Bolognese is potato gnocchi tossed in a slow-simmered meat sauce made with ground beef, a classic soffritto of onion, carrot, and celery, and crushed tomatoes. The gnocchi holds onto the sauce better than most pasta shapes, so every bite gets some. I make this when I want a Sunday-dinner kind of meal without…
This Creamy Cheeseburger Gnocchi is a one-skillet dinner made with ground beef, potato gnocchi, sharp cheddar, diced pickles, and a spoonful of mustard for real cheeseburger flavor. The gnocchi cooks right in the sauce, so it soaks up all that beefy, cheesy flavor instead of tasting like an afterthought. I make this one on busy…
This Ribollita is made with cannellini beans, torn crusty bread, spinach, and vegetables simmered in a tomato-based broth, the way it’s traditionally done in Tuscany. The bread is what sets this apart from a regular bean soup – it breaks down as it simmers and thickens the whole pot into something closer to a stew….