Dressy enough for the holidays but simple enough for a weeknight, this creamy mashed cauliflower with smoked gouda is a crowd-pleaser. It’s rich and silky, with a subtle smokiness that highlights the cauliflower rather than masking it. Why we love this recipe If you love mashed potatoes, you’ll still appreciate this cauliflower version — it … Read more

This one-pan fettuccine is a huge hit at my house — super easy, incredibly tasty, and ready in about 20 minutes. Leftovers reheat beautifully, so if there’s any left, they get eaten the next day. It works equally well as a main course or a side, making it perfect for busy weeknights. A good friend, … Read more

Whether you call it white cheese dip, queso dip or Queso Blanco Dip, this easy slow-cooker cheese dip is the ideal party appetizer. Homemade Queso Blanco is simple to prepare and stays warm in a slow cooker, making it perfect for gatherings, game days, or holiday parties. A big pot of smooth, melted white cheese … Read more

Fresh and light one‑bowl quinoa salad celebrating strawberry season and spring vegetables, finished with a bright, oil‑free lime tahini dressing. I once went strawberry picking expecting a romantic morning in the sun with a sunhat and basket. Reality was bending over rows of plants under a hot sky, squinting for flashes of red and filling … Read more

Cheesy and delicious, this fresh corn and zucchini pizza is a fantastic way to use summer produce. A creamy sauce made from fresh corn kernels, plenty of toppings and melty cheese make this a bright, vegetarian twist on a classic pizza. Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss … Read more

These individual Dauphinoise potatoes are surprisingly easy to prepare and make a comforting, elegant side dish. They bake in a muffin tin for attractive, single-portion stacks that are crisp on the edges and tender inside. The mini potato stacks are made with butter, cream, Dijon mustard, garlic and thyme. Arrange the slices in a rosebud … Read more

  Peanut brittle is a classic hard candy enjoyed in many countries with regional variations. At its simplest, peanut brittle is nuts coated in caramelized sugar cooked until the sugar is hard and crisp. If you have a peanut allergy, you can substitute other nuts or seeds.     If someone had told me I … Read more

Rock Oyster Festival 2017 — what a fantastic weekend!     The Rock Oyster Festival delivered brilliant live music, incredible food (those oysters were unforgettable), perfect weather and the chance to make new friends. I even hosted my first live food demo and cooked a crowd-pleasing pasta dish — more on that below.   Music … Read more

Topped with a charming lattice crust, these mini cherry pies are sure to be the star of any table. You can use fresh or frozen cherries for the filling; if using frozen, be sure to thaw them first. Instead of making individual hand pies, this recipe bakes the pies in a muffin pan for an … Read more