This Gnocchi with Bolognese Sauce is a cozy pasta dinner made with soft potato gnocchi and a slow-simmered meat sauce of ground beef, ground pork, carrot, celery, onion, red wine, tomatoes, and a splash of milk. The sauce turns thick and silky, and the gnocchi soak it up in every bite. It’s a great make-ahead…
This Freshly Made Gnocchi with Green Basil Pesto Sauce is a homemade potato gnocchi dish made with baked russet potatoes, flour, and egg, tossed in a bright pesto of fresh basil, pine nuts, garlic, Parmesan, and olive oil. The gnocchi come out soft and pillowy, and the pesto coats every ridge. Make it for a…
These Homemade Fried Parmesan Chicken Wings are crispy fried wings made with a seasoned flour coating, then tossed in a parmesan coriander butter sauce with garlic and a squeeze of lemon. The skin stays crackly, and the sauce clings instead of sliding off. Make them for game day, a movie night, or any weekend when…
Got a pile of ripe tomatoes? Here are best homemade pasta sauces made with fresh tomatoes, from classic marinara and pomodoro to creamy tomato sauce, bolognese and spicy arrabbiata. Nothing beats a pasta sauce made with fresh, ripe tomatoes. It’s brighter and sweeter than anything from a jar, and most of these are easier than…
These Egg Muffins are made with whisked eggs, diced sweet potato, fresh spinach, and sautéed onion, baked in a muffin tin until set and lightly golden on top. They’re basically a mini crustless quiche, sized for grab-and-go mornings. I make a batch of these on Sunday to have breakfast ready for the whole week, since…
This Steak and Arugula Salad is made with pan-seared steak sliced thin, peppery arugula, shaved parmesan, and a simple lemon vinaigrette. It eats like a restaurant appetizer, but it’s simple enough to throw together for a weeknight dinner. I make this when I want something that feels a little more special without much extra effort,…
This Buffalo Chicken Salad is made with shredded buffalo-tossed chicken, crumbled gorgonzola, diced tomato and cucumber, all served over crisp greens with ranch dressing. It’s all the flavor of buffalo wings turned into something you can eat with a fork. I make this on nights when I want that classic buffalo flavor without frying anything,…
These Granola Bars are made with rolled oats, chopped pecans, almonds, and raisins, pressed into a pan and baked until the edges turn golden and firm. Once cooled, they slice clean into bars that hold together in a lunchbox without crumbling apart. I make a batch of these on Sunday to have breakfast or snacks…
These Oatmeal Applesauce Cookies are made with rolled oats, unsweetened applesauce, cinnamon, and raisins, baked into soft, chewy cookies that lean less sweet than a typical cookie. The applesauce keeps them moist and cuts down on how much butter the dough actually needs. I make a batch of these for after-school snacks or a lighter…
These Mini Churros are made with a simple choux-style dough piped into small, bite-size lengths, fried until crisp, rolled in cinnamon sugar, and filled with dulce de leche. Keeping them small makes them easier to fry evenly and turns them into an easy party snack instead of a sit-down dessert. I make a batch of…