This white spinach and artichoke lasagna recipe gives a new spin on a classic, with a filling of fresh spinach, artichokes, béchamel, and four creamy cheeses.
This roasted pumpkin feta pasta recipe, made in one oven tray, is sweet, savory, and super creamy, making it the perfect meal for a chilly Autumn evening.
This cranberry and mint crostini with brie combines melted cheese with zesty salsa. This dish comes together in 20 minutes, and is perfect for any gathering.
This toasted white chocolate mousse recipe elevates the classic sophisticated dessert to a new level. Toasted white chocolate adds a depth of caramel flavor.
This traditional Italian Sunday sauce couldn't be much simpler. With quality tomatoes and olive oil, you can make a pasta sauce to bring the family together.
This boscaiola recipe uses both dried porcini mushrooms soaked in white wine and mixed wild mushrooms to make a wonderfully rich and hearty pasta dish.
This chicken cacciatore recipe from Julianne De Witt cooks low and slow in a crock pot, allowing the chicken to fully absorb the sauce's robust flavors.
These lemony artichoke crostini are light, bright and flavorful. They're easy-to make and vegan, making them a perfect appetizer for your holiday parties.
This squid ink pasta goes perfectly with a luscious pumpkin vodka sauce, the sauce having a gorgeous orange color to accentuate the Halloween aesthetic.
These savory chickpea pancakes, served with avocado, creme fraiche, and tomato, are a bright and flavorful gluten-free dish perfect for brunch or lunch.
Traditionally served either as a meat or a vegetarian dish, this version of mulligatawny uses chicken thighs to give the soup a meaty and hearty flavor.
This vegan Wellington uses a blend of mushrooms and sweet potatoes cooked with caraway, nutmeg, and cinnamon to add the perfect aromatic and warm touch.
This zabaglione is served with a pinch of earthy nutmeg and a dramatic reddish-purple from figs, served with an amaretti biscuit to dip in the custard.