If you made my Stove-Top Macaroni and Cheese and found yourself with some leftovers, I’ve found a delicious way to transform your leftovers into a tasty side that’s crisp and buttery on the outside like a grilled cheese sandwich and soft and creamy on the inside. Head over to PBS Food for my full Grilled Mac & Cheese post and recipe.
These decadent no-bake chocolate cornflake bars come together in minutes from stuff you probably already have in your pantry, and yet they’re a deliciously decadent holiday treat that’s perfect for making with your kids. Head over to PBS Food for my full post and No-Bake Chocolate Cornflake Bars recipe.
I have a pet peeve about people calling what are essentially sugary chocolate cupcakes “chocolate muffins”. With only a pinch of sugar in each muffin, these awesome cornbread muffins are great for breakfast with your favorite spread or work equally well as a rustic dinner roll alongside your Thanksgiving spread. Head over to PBS Food for my full post and Chocolate Cornbread Muffin recipe.
I know it’s fall when I get a hankering for warm drinks, and I’ve been craving hot chocolate like a madman. Hot on the heels of my matcha hot chocolate, I bring to you a more grown-up take on the classic: Shochu Hot Chocolate. It’s a rich blend with tons of chocolate relative to the amount of milk, but the shot of sweet potato shochu not only adds a ton of flavor, the alcohol helps cut through some of the richness making this one extremely satisfying without being cloying. Head over to PBS Food for my full post and Shochu Hot Chocolate recipe.
This easy weeknight pasta comes together from a handful of ingredients in a matter of minutes. With giant tubes of paccheri holding onto a flavorful maitake and basil cream sauce, it’s as flavorful as it is easy to make. Check out my full Paccheri with Maitake and Basil post and recipe over at PBS Food.
Fall’s a comin’ and the vivid hues of summer are turning into earthy shades of ochre and orange at the market. This week’s haul included a giant kabocha pumpkin and corn, which I turned into this delightfully comforting warm salad. Check out my full post and recipe for this Warm Corn and Kabocha Salad over at PBS Food.
If you’ve ever had jam with your brie, this quesadilla ups the game by stuffing blackberry preserves and brie between two buttered tortillas and frying it until it’s crisp and flaky on the outside and molten on the inside. Head over to PBS Food for my full post and Blackberry Brie Quesadilla recipe.
With edamame, avocado, green beans, cilantro and mizuna tossed with a ginger scallion dressing, this mean green salad has a broad variety of textures and flavors that keep you going back for another bite. Get the full post and my Avocado Edamame Salad Recipe over at PBS Food.
Omurice is a fun colorful dish that kids (and grownups) in Japan love. It’s a mashup of an omelette and tomato rice, but it does take some leftover chicken and a bit of skill to make. This week over at PBS Food I decided to rearrange it into an easy-to-make Tomato Fried Rice that’s still just as vibrant and flavorful.