Mini Baklava Tarts
Between the melomakarona Greek cookies the other day, and these Mini Baklava Tarts, the country of Greece might as well be my official sponsor...
Monte Cristo Sandwich Recipe
These Monte Cristo Sandwiches are the classic diner sandwich dressed up as a fancy appetizer! Griddled sandwiches filled with ham, turkey and fontina cheese,...
Slow Cooker Asian-Style Pulled Pork
I love using my slow cooker, but I’m always a bit nervous about creating my own recipes for it, worried I’m using the wrong...
Culinary School Lesson: Super Seasoning For Your Spuds
In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with...
Mexican Pasta Casserole
Pasta
by Lori
Nov 6, 2014
This Mexican Pasta Recipe is made with lots of shelf-stable and frozen ingredients, so it’s super easy to pull together even when you haven’t...
Culinary School Lesson: How To Tame An Onion’s Bite
In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with...
Culinary School Lesson: Make the Most of Citrus
In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with...
Savory Pumpkin Dip
This Savory Pumpkin Dip is a new way to eat pumpkin that doesn’t involve anything sweet. Dig some crackers into this creamy dip made...
Culinary School Lesson: Peel Veggies Without A Mess
In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with...
Buffalo Ranch Pasta
Enjoy this Buffalo Ranch Pasta Salad as a side at your next barbecue, or make it the star of your work week lunch by adding chicken....
Sangria Party Week 2: Appetizers
After everybody arrives and gets an ice cold glass of sangria in their hands, I want their attention to turn to all of the...
Culinary School Lesson: Frozen Treats 101
In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with...
