Chile rellenos were one of my favorite things to eat growing up. My mom often made them during the season of Lent since they don’t contain any meat, but these peppers are way too good to only be served at that time. Luckily, she spoiled us and made them for my family throughout the entire year. I could never say no to peppers stuffed with loads of melted ooey-gooey cheese and fried in a light and fluffy batter. Could you?! After a few years of having the recipe on my to-make list, I’ve finally perfected it and am so excited to be sharing it with you! What are chile rellenos? Chile rellenos (or ‘stuffed peppers‘ in English) are a traditional...
Well, not these exact cupcakes. Of course, I've made some changes to them to skinny them up enough for my liking these days. I think the first time that we ever made these was the summer when I was going to be graduating college. I had come home from school during some break and my grandmother was visiting (just as she is now.) My mom had come across this recipe somehow in a Better Crocker Cookbook and we decided to whip them up for whatever reason. I mean... do you really need a reason to make cupcakes? Anyway, we made the cupcakes and they were nothing short of amazing. I think that I ate my weight in them. Which at the time was...
Everyone will be fighting over these veggies. Adapted from Matt | Emily Clifton | Cork and Knife | Page Street Publishing, 2019 These maple glazed carrots with bourbon have convinced us that everything is better after you add a little booze. Roasted until caramelized and finished with a buttery and sweet but not too sweet glaze, these truly scrumptious carrots have secured a spot at our table all autumn long, both weeknights as well as fancier occasions.–Angie Zoobkoff Maple Glazed Carrots with Bourbon Quick Glance 20 M 45 M Serves 4 Print Recipe Want it? Click it. IngredientsUSMetric Email Grocery List Ingredients sent! Send Grocery List Email the grocery list for this recipe to: Send Is required Sign me up...
Great for brunches and picnics! {Jump to Recipe} A quick omelet or frittata is one of my go-to weeknight meals. I love these dishes because they’re nutritious and you can make them with whatever protein, cheese, and veggies you have on hand—which means they’re never quite the same. For brunch on the weekends, I like to upgrade such egg-based dishes with a bit of forethought. Two of my favorite “fancier” brunch dishes are Frittata di Pane, or bread frittata—a savory bread pudding—or savory clafoutis, a twist on the classic cherry-studded French dessert. By fancy, I don’t mean complicated. Neither Frittata di Pane nor savory clafoutis are complicated to make (head over to my bread frittata recipe to learn more about...
