These chicken meatballs have become a weekly staple in our house. It takes a total of 35 minutes to assemble, bake, eat, and store. We make them so much that one day, I ran out of breadcrumbs and substituted Ritz Crackers, and these Ritzy Chicken Meatballs came to be.

I never tire of roasted chicken, it’s so versatile and delicious. This sheet pan roast chicken with chickpeas and fennel is easy to make and the best part only one pan to clean! Let’s make it.

I’ve been working on perfecting my Spaghetti Vongole and think this version is pretty perfect. I always found this dish intimidating to make until I made it. It’s deceptively simple, full of flavor and requires you to use too many pots and pans but it’s worth it. This recipe is enough for two people, you can double it for more.

I tried a new method of cooking steak (well new to me) and reverse seared a NY Strip Steak. I used to sear the steak first, then finish it in the oven. This often resulted in me smoking out our apartment. I found with the reverse sear method my smoke alarm didn’t go off. I don’t think I’ll cook a steak any other way. It was that good.

This recipe is equal parts farm and pantry. We picked up cherry tomatoes and mozzarella from the farm and paired them with all of our favorite garlic free pantry staples. This dish is simple, filling and easy to make for a hearty vegetarian meal.

I’ve been craving sir-fry and Chinese food for weeks! One day I decided to throw all caution to the wind and try to make stir fried beef and veggies, This turned out really flavorful and tasty. Here’s what you’ll need

This recipe is simple and delicious, I don’t have real measurements because I seasoned on the fly - use your best judgment! The salmon has the right combo of sweet and salty paired with the bright and herby quinoa, even a picky eater will love it!