Akoori, or Parsi Scrambled Eggs, starts with a flavorful base of onions, turmeric, garlic, ginger, serrano peppers, tomatoes and cilantro. This recipe has a new home! I’ve moved this beloved recipe into my upcoming cookbook, Dish and Tell: Recipes from the Heart, where it will appear…
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Continue ReadingLuxurious lemon pie filling is the base for a mix of fruit cocktail, pineapple chunks, bananas and mini marshmallows. It’s like sunshine in a bowl I’ll admit that Minnesotans use the term “salad” a bit loosely to describe dishes that often resemble more of a…
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Continue ReadingJust like your grandma used to make! This tried and true recipe for Chicken Pot Pie is comfort food at its best with a hearty, flavorful filling and a perfectly flaky crust every time. It’s already a simple recipe, using frozen vegetables and prepared pie…
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Continue ReadingA gluten-free, boozy bundt cake soaked in a buttery, rum glaze. Every year for New Year’s Eve (and a few other times throughout the year) , I like to make a very boozy rum cake. My go-to recipe (found by clicking here) is a version…
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Continue ReadingRussian Teacakes, also known as Mexican Wedding Cakes or Snowballs, are a must-have holiday cookie with a tender bite and slight flavor of toasted pecans and rolled in powdered sugar. I love the holidays and all of the baking that comes with this time of…
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Continue ReadingA next-level twist on a holiday cookie classic.