Springtime on a plate! Perfect for a light lunch or brunch.
This is a light, quick, and fresh way to use up the last of summer’s corn.
Restuarant-worthy Baltimore lump crab cakes with little filler and a secret ingredient–Ritz crackers!
Sardines and leftover potatoes combine to make something delicious in this pantry-friendly recipe. The last time we grocery shopped it was mid-June. We get a box of misc produce delivered each week (since mid-April) but we’ve been doing the majority of our grocery shopping in person. My goal is always […]
Occasionally found served as small plate in tapas restaurants in the US, ensalada campera (country salad) is a hot weather staple in many homes in Spain.
Miso is the savory secret to this mushroom-packed pasta
Tuna takes the place of red meat in this pantry-friendly update of spaghetti and meatballs.
Served hot or cold, this salad makes the most of some of late spring’s best ingredients: rainbow chard and garlic scapes!
Can frozen mixed seafood be tasty? Yes, yes it can! Cooked correctly and with other flavorful ingredients, it makes a pantry and budget-friendly 30-minute meal.
My interpretation of the classic Newfoundland dish featured in Come From Away.