Photo by Izabella Wentz PharmD.
Skip the bread and simply toss your favorite sandwich ingredients into a big bowl for a refreshing lunch with a savory, bacon-y crunch.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
A slow-simmering, comforting braise delivering healing to both body and soul.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Roasted cabbage wedges get cloaked in a salty-sweet glaze of maple syrup and Dijon mustard before getting topped with crunchy bacon.