Every fall we end up with more zucchini than we can eat, and this simple pan-fried zucchini side dish is my go-to for using it up. Like my Easy Sautéed Squash and Zucchini recipe, this dish is straightforward, fast, and versatile. It takes just minutes to prepare and complements almost any main course, from roasted … Read more

My Challah French Toast is made with day-old challah that’s sliced thick so each piece soaks up a rich vanilla custard yet stays sturdy enough to turn golden on the griddle. The result is thick, pillowy French toast with a soft, custardy interior and a crisp, caramelized cinnamon-sugar crust that kids and adults both love. … Read more

This creamy, comforting Dill Pickle and Sausage Soup builds on a classic Polish-style pickle soup, adding crumbled breakfast sausage browned in the pot for extra savory depth. Large potato chunks, a touch of cream, and plenty of fresh dill amplify the flavor, while diced dill pickles and their brine bring a bright, tangy finish. It’s … Read more

Roasted Ribs and Sauerkraut is a comforting, German-inspired dish featuring tender baby back ribs roasted on a bed of sauerkraut with apples, onions, and caraway seeds. Slow-roasting everything together lets the pork become fall-off-the-bone tender while the sauerkraut and fruit soften and meld into a savory-sweet, slightly tangy base that soaks up all the meaty … Read more

Our family makes this Birria Ramen again and again. Tender, shredded beef in a smoky, chile-spiced broth, tender noodles, crisp vegetables, and a perfectly jammy egg on top — it’s a delicious way to reinvent leftovers from birria tacos or to make a standout weeknight meal. The recipe is flexible, so everyone at the table … Read more

Back-to-school season brings less time and more chaos—especially this year for my family, since my husband is returning to school to pursue a Master of Divinity as he prepares for ordination. This roundup follows one simple rule: every recipe here is genuinely easy to pull together on a weeknight, reheats well as leftovers, or both. … Read more

Birria Tacos are my ideal taco night: tender, falling-apart beef simmered in a deeply spiced broth, and tortillas cooked until crisp and cheesy, then dipped into the rich jus before every bite. The slow cooker does nearly all the work—after searing the chuck roast to develop flavor, it slowly braises in a smoky chile-spiced broth. … Read more

If you’ve only had store-bought pico de gallo or grabbed it from a taqueria salsa bar, homemade pico de gallo will change your mind. This simple pico de gallo recipe takes about 10 minutes, requires no cooking, and turns fresh tomatoes, onion, jalapeño, cilantro, lime, and salt into a bright, chunky salsa that’s always requested … Read more

My Beef and Tahini Salad has become a go-to recipe I make over and over. It brings together onion-marinated steak sliced over crisp lettuce with cucumber, tomatoes, and pickled red onion, finished with a creamy tahini–pomegranate dressing, toasted walnuts, bright herbs, juicy pomegranate arils, and — the thing people often ask about — crispy fried … Read more

The first time I made avgolemono sauce I immediately wanted to try it on everything. I’m not Greek, though my husband is studying to be a Greek priest, so perhaps that counts. Avgolemono has a way of making dishes feel elegant: it’s silky, bright with lemon, and creamy without any dairy. Once you learn the … Read more