Potet Klubb means “potato dumpling” and it is a classic Norwegian comfort food (though it goes by many names). My Amma (great-grandma) was Norwegian, and she would make this when...
Hot. Melty. Cheesy. Add tart-sweet-savory tomato jam and refreshing basil — what could be better? I love a classic caprese, but this version accentuates the flavors with the use of...
I developed this recipe in an attempt to make a completely wheat free (and in turn, gluten free) dessert and use up some leftover ricotta cheese that was in the...
This recipe is inspired by the beautiful reimagined ratatouille from the Disney movie (on of my top 5 favorite movies). The dish was originally a summer stew made by French...
This recipe started as an experiment to use up ingredients in the fridge, but the more people that tried it the more compliments I got. I decided I had to...
Tender, juicy, flavorful steak, a splash of acid from the chimichurri, and warm herbed quinoa come together into a delicously satisfying meal. This is a great recipe if you have...
Tender cheesy dumpings, sweet-tart sun-dried tomatoes, and a creamy herby broth make this soup irresistible. Ricotta gnocchi are technically called “gnudi” but they’re recognized better by their more descriptive name....
“Amma” is Icelandic for “grandma,” but it’s what I called my great-grandma, and this is her banana bread recipe. This is the banana bread I grew up with; my mom...
The idea for this recipe came about because I wanted to play with colored pasta and natural food colors. I used spinach and beets with my pasta all’uovo recipe (also...
