Oven Baked Eggs

Start to finish: 15 minutes
Impresses: 4

8 eggs
1/2 cup half and half
1/2 cup Parmesan cheese,
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter

Heat oven to 375 F.

Place a medium-size, high-sided, oven-proof skillet over medium heat.

Beat together eggs, half and half, Parmesan, salt and pepper.

Add butter to the skillet and let melt. Pour in egg mixture.

Using a rubber spatula, gently scrape down edges and lift edges to let unset eggs flow into the bottom of the skillet.

Once the bottom is set, place in the oven.

Bake 8-10 minutes or until set.

Slice and serve.

Caprese Avocado Toast

Start to finish: 5 minutes
Impresses: 1

1 slice sourdough bread
1 ounce fresh mozzarella pearls, halved
½ small avocado
fresh basil
½ cup cherry tomatoes, halved
1 teaspoon balsamic glaze

Lightly toast the sourdough bread if desired. 

Arrange a layer of fresh basil on top. 

After slicing the avocado in half and removing the pit, use a paring knife to carefully score the avocado into small cubes. Use a spoon to gently scoop the avocado onto the toast and arrange evenly on top. 

Add the halved mozzarella pearls and cherry tomatoes.

Drizzle with balsamic glaze. Serve immediately. 

Prosciutto-Wrapped Asparagus with Hollandaise

Start to finish: 25 minutes
Impresses: 6

For the asparagus:
1 pound asparagus
1/4 pound prosciutto, thinly sliced

For the hollandaise:
2 egg yolks
1 lemon, juiced
Dash of cayenne
½ cup (1 stick) butter, melted

For the asparagus:
Heat oven to 400 F.

Trim the flat ends of the asparagus and slice prosciutto in half lengthwise.

Starting at the tip of the asparagus, wrap one slice of ham around the three stalks to bundle. Repeat until all asparagus is wrapped and lay in a single layer on a baking sheet. 

Roast 15 minutes until slightly crispy. 

For the hollandaise:
Combine egg yolks, lemon juice and cayenne in a blender and blend on high until frothy.

With the blender set to low, slowly pour in melted butter until emulsified. 

To serve, drizzle over asparagus.

Easy Chia Pudding

Start to finish: 6 hours | Active: 10 minutes | Inactive: 5 hours, 50 minutes
Impresses: 4

2 cups milk
½ cup chia seeds
1 tablespoon honey
1 teaspoon vanilla extract
1¼ cups chopped fruit or berries

Whisk together milk, chia seeds, honey and vanilla in a large measuring cup. Cover and seal, then store 4 to 6 hours or overnight.

When you’re ready to build your parfaits, gently stir the chia pudding mixture to break up any large clumps of seeds.

Spoon ¼ cup of the fruit mixture into the bottom of each jar. Top with ¼ of the chia pudding mixture, then garnish with additional fruit.

Note: Chia pudding can be stored in the refrigerator for up to five days, but taste and quality is best when consumed within two to three days. If you prefer a thicker texture, add an additional tablespoon of chia seeds.

No-Fail Waffle Mix

Start to finish: 10 minutes
Makes: 10 cups (enough for 30, 4-inch waffles)

1½ cups buttermilk powder
6 cups flour
1 cup powdered sugar
2 cups cornstarch
6 tablespoons baking powder
2 teaspoons salt

Sift all ingredients into a large bowl and whisk to combine. Use a funnel to pour into an airtight container and store until ready to use.

To use:
Bring a waffle iron to medium-high heat.

Combine 2⅓ cups waffle mix with 1½ cups water, 7 tablespoons melted butter and 2 eggs. Whisk until just combined; a few lumps are OK.

Spritz waffle iron with cooking spray then ladle in ¼–½ cup batter, depending on the size of the iron.

Let cook until crispy and browned on the outside — about 4–5 minutes depending on the iron.

Remove with a fork and serve immediately, or place on a baking sheet topped with a cooling rack and keep warm in a 250 F oven.

Perfect Fried Egg

Rice cereal isn’t the only breakfast food distinguishable by a “snap,” “crackle” and “pop.” When a fresh egg meets hot butter, the spatter crisps the edges for the best fried egg — just like grandma used to make.

Start to finish: 5 minutes 
Impresses: 1

2 tablespoons butter
3 eggs
Salt and pepper

Heat a large skillet over medium-high heat. Add in butter to melt and swirl to coat pan. 

Carefully crack egg into pan. Let bubble and cook about 45 seconds before using a spoon to baste edges of egg with hot butter. Continue to cook 1–2 minutes until whites are set and yolk is soft.

Season with salt and pepper before serving.

Sweet Potato and Chicken Sausage Hash

Start to finish: 25 minutes
Impresses: 6

2 tablespoons butter
¼ yellow onion, diced
1 pound sweet potatoes,
baked and diced
½ pound chicken apple sausage, diced
¼ teaspoon salt
¼ teaspoon pepper
Chives (optional)

Melt butter in a cast iron pan over medium heat. Add in onions and sauté until slightly translucent, about 5 minutes. 

Add in sweet potatoes and chicken sausage. Toss to coat with onions and butter and raise heat to medium-high. Let hash brown for 3–4 minutes before turning to repeat and brown evenly.

Season with salt and pepper and top with chives.

The Salty-Sweet

Start to finish: 10 minutes | Impresses: 1

1 tablespoon cream cheese
1 tablespoon peanut butter
2 slices white bread
1 tablespoon butter, softened
2 tablespoons grape jelly
¼ cup wavy chips, crumbled

Heat a nonstick skillet over medium-low heat.

In a small bowl, combine cream cheese and peanut butter. Set aside.

Spread butter on one side of each slice of bread. Spread peanut butter mixture on the opposite side of one slice and the jelly on the opposite side of the other slice.

Place slice with peanut butter in skillet, buttered side down, and toast until browned, about 3–4 minutes. Sprinkle with crumbled wavy chips and top with other slice of bread, jelly side down. Flip and grill an additional 3–4 minutes. Slice and serve immediately.

The Fig & The Pig

Start to finish: 10 minutes
Impresses: 1

2 slices wheat bread
1 tablespoon butter, softened
2 tablespoons fig jam
2 ounces Brie cheese
2 slices bacon, cooked

Heat a nonstick skillet over medium-low heat.

Spread butter on one side of each slice of bread. Spread one tablespoon fig jam on the opposite side of each slice.

Cut Brie lengthwise and remove rind. Layer cheese on top of one side with jam. Add bacon and top with other slice of bread, jam-side down.

Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately.

Sage & Brown Butter Ravioli

Start to finish: 30 minutes
Impresses: 6

1 package cubed butternut squash
½ cup ricotta cheese
1 teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper
1 tablespoon fresh sage
½ cup water
1 package wonton wrappers*
½ cup salted butter
¼ cup fresh sage, chopped

Steam butternut squash to package instructions, then place into bowl of a food processor with ricotta, salt, pepper, red pepper and sage. Pulse until smooth.

Pour water into a small bowl and lay out wonton wrappers.

Place 1 teaspoon filling in the center of a wonton wrapper. Dip your finger in water to wet all four edges of the wrapper. Place another wrapper on top and press to seal. Repeat until all filling and wrappers are used.

Heat a pan over medium heat. Add in half of butter and melt until it begins to brown. Add in half of prepared ravioli and sage and sauté 2–3 minutes until translucent and edges have crisped. Place in a serving bowl, then repeat with other half. Serve immediately.

*Available in the refrigerated section near produce

Sourdough Bread

Start to finish: 11 hours
Makes: 1 loaf

1½ cups filtered water
½ cup sourdough starter
3 cups unbleached bread flour
1¼ teaspoons sea salt
1/8 cup filtered water

If you don't have a starter, use 1/4 teaspoon instant yeast and follow the yeast method. Steps that differ from the original are denoted with numbers.

In a large bowl, mix together water, starter and flour just to combine. Let rest 15–30 minutes.

Add sea salt and additional water and mix again, just to combine. Cover with a towel and let rest for 1 hour. (1)

Transfer dough to a floured surface and lift four corners of the dough one at a time into its center to shape a tight round. Let rest for 15 minutes or directly move into a well-floured basket or colander lined with a cloth napkin. Refrigerate 8 hours or overnight. (2)

With an hour remaining in the fridge, heat oven to 500 F. Place a cast iron pot with a lid on the center rack and let it come to temperature in the oven for one hour.

Remove sourdough loaf seam-side down from the basket onto a well-floured piece of parchment paper. Score the loaf with a double-edge razor or sharp knife. 

Place parchment and loaf into the preheated pot, cover with lid and bake 30 minutes. Remove lid and bake an additional 10 minutes or until the crust is golden brown. Cut warm into slices and serve with butter or let cool and slice for sandwiches.

Yeast Method
1: Allow dough to fermet for 12–18 hours.

2: After the fermentation time, shape and let rest on well-floured parchment paper for 20 minutes before following baking instructions.

Thanksgiving Mac

Start to finish: 1 hour
Impresses: 6

16-ounce box spiral pasta noodles
1 pound smoked cheddar cheese, shredded
8 ounces mild cheddar cheese, shredded
½ cup milk
6 tablespoons butter, plus more for dish
1 box cornbread stuffing mix

Heat oven to 375 F.

Cook pasta to just one minute shy of box instructions so the noodle still has a slight bite to it.

Drain pasta, pour back into pot and return it to the stove over medium-low heat. Add in shredded cheeses, milk and 2 tablespoons butter. Stir until fully combined and cheese is melted. Remove from heat.

Liberally butter a casserole dish. Pour noodles and cheese into the dish and set aside.

In a medium-sized, microwave-safe bowl, melt remaining 4 tablespoons of butter, about 30 seconds. Stir in cornbread stuffing mix and toss to coat.

Sprinkle mixture atop noodles and cheese, then bake for 30 minutes or until golden brown. Serve immediately.

Ginger & Pumpkin Oatmeal Muffins

Start to finish: 40 minutes
Makes: 12 muffins

1½ cups old-fashioned oats
½ cup sugar
½ cup dried cranberries (plus more for topping)
½ cup pumpkin seeds (plus more for topping)
3 tablespoons crystallized ginger, chopped
1½ teaspoons baking powder
¾ teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon salt
1 cup pureed pumpkin
2 eggs, lightly beaten
1⅔ cup whole milk
1 teaspoon vanilla extract

Preheat oven to 350 F. Line a muffin tin or spray with nonstick oil.

Add the dry ingredients (oats, sugar, cranberries, pumpkin seeds, ginger, baking powder, pumpkin pie spice, cinnamon and salt) to a large mixing bowl. Stir gently to combine, then spoon the pureed pumpkin into the mixing bowl.

Prepare wet ingredients by combining eggs, milk and vanilla. Pour over the pumpkin-oat mixture and stir to combine. The batter should appear orange in color and very wet.

Spoon the batter into the prepared muffin tin, distributing evenly. Top each muffin with additional cranberries and pumpkin seeds, if desired, and place on the middle rack of the oven. 

Bake 30 minutes, or until the tops begin to brown. Remove from the oven and allow to cool slightly before serving.

Try it unbaked
To convert to an overnight oats recipe, omit the eggs. Instead of baking, transfer to clean, dry mason jars or other sealable containers. Chill overnight to enjoy the following day.

White Chocolate-Yogurt Covered Pretzels

Start to finish: 4 hours
Impresses: 6: about 10-12 pretzels each

5.3-ounce container vanilla yogurt
2½ cups powdered sugar
½ cup white chocolate chips
4 cups mini salted pretzels

Combine prepared pretzels with other snacks, like cereal, dried fruit and nuts, for a DIY trail mix.

Line two baking sheets with parchment paper, then place a cooling rack on top of each one. Heat the oven to 250 F. 

Combine the yogurt and powdered sugar in a mixing bowl by whisking vigorously until smooth. Next, melt the white chocolate chips by placing them in a microwave-safe bowl. Heat in 10-20 second intervals until soft enough to stir to a smooth consistency. Use a soft silicone spatula to add the melted white chocolate chips into the yogurt mixture. Whisk to combine. 

Use tongs to dip individual pretzels into the white chocolate-yogurt mix. Tap to shake excess coating from the pretzels before placing on prepared baking sheets topped with a cooling rack. Repeat until all of the coating has been used (approximately 65-70 mini pretzels). 

Turn the oven off and open the door to vent. Place the baking sheets inside the oven to allow the heat to help harden and dry the coating. Leave for several hours (2–3) before transferring to an airtight, sealed storage container for up to three days.

Ugly Peach Pie


Start to finish: 1 hour 45 minutes
Makes: One pie

Traditional crust instructions
2¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold, unsalted butter, cut into cubes
¼ cup ice water

Pulse together flour, salt and sugar in a food processor. Add cold butter and pulse until a coarse meal is formed. Drizzle in 1 tablespoon of water at a time until a lumpy dough begins to come together. Be sure to not add too much water, as the ideal dough isn’t sticky.   

If you don’t own a food processor, whisk together flour, salt and sugar in a large bowl. Using a fork, pastry cutter or your fingers, combine the butter until a coarse meal is formed — about the size of small peas. Use a spatula to slowly add in water.

Turn half of the dough onto a floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes. Repeat with other half.

Unwrap dough on a floured surface. Flour hands and rolling pin. Roll out dough into a circle, about ¼-inch thick, large enough to fit over the pie pan.

Place dough and lightly press into pan. Trim or crimp edges and bake based on full recipe instructions.

Make it savory by removing the sugar, cutting down the butter to ¾ cup and adding in ½ cup whole milk ricotta cheese.

Filling instructions
2 pounds fresh peaches, about 5–6 cups once peeled and sliced
½ cup sour cream
½ cup dark brown sugar

Using a paring knife, remove skin on peaches and slice in half, being careful while removing the pit. Discard pit and slice into ½-inch wedges.

Add peach slices to large bowl with sour cream and brown sugar. Use a wooden spoon to toss until fully combined.

Pour into prepared pie crust. 

Streusel topping instructions

½ cup (1 stick) cold, unsalted butter, cut into pieces
½ cup brown sugar
½ cup quick oats
½ cup flour
1 teaspoon salt 

In a large bowl, combine all ingredients with a fork or your hands until crumbled and butter is the size of small peas.

Ugly Peach Pie assembly instructions
Heat oven to 350 F.

Prepare half of a traditional crust recipe, roll and press into a pie pan.

Prepare peach filling and pour into pie pan.

Prepare streusel topping and generously top pie from edge to edge.

Bake 45–50 minutes or until golden brown and peach filling is bubbling. 

Cool, slice and serve.

Baked BBQ Nuggets

Start to finish: 1 hour 15 minutes
Makes: 25–30 nuggets

For the nuggets:
2 16-ounce bags frozen, riced cauliflower
1 cup grated Parmesan cheese
4 eggs
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
¼ teaspoon salt
¼ teaspoon pepper
4 cups corn cereal, preferably flakes, crushed
1 cup barbeque sauce
2 tablespoons blue cheese
¼ cup parsley, chopped

For the dipping sauce:
1 package ranch dressing mix
2 cups cottage cheese
½ cup blue cheese crumbles

For the nuggets:
Heat oven to 400 F. Line a baking sheet with parchment paper and set aside.

Microwave riced cauliflower to package instructions. Once prepared, pour into a large bowl with Parmesan, 2 eggs, garlic powder, parsley flakes, salt and pepper. Stir to combine.

Press cauliflower mixture onto prepared baking sheet and bake 25 minutes, or until the top starts to brown. 

Let cool at room temperature or pop in the freezer for about 10 minutes. Once cool, break or cut into pieces and set aside.

Line another baking sheet with parchment paper.

Lightly beat remaining eggs in a shallow dish and pour crushed corn cereal into another shallow dish.

Dip cauliflower pieces into egg and then coat with corn cereal. Place onto prepared baking sheet and bake 15 minutes.

Remove from oven and toss pieces in barbeque sauce. Place back on baking sheet and bake 5 more minutes.

Sprinkle with blue cheese and parsley and serve with dipping sauce (recipe below).

For the dipping sauce:
Combine ranch mix and cottage cheese in a blender and pulse until smooth. Fold in blue cheese crumbles.

The French Onion

Start to finish: 30 minutes
Impresses: 1

3 tablespoons butter, softened
1 tablespoon olive oil
1 onion, thinly sliced
2 slices whole-wheat or rye bread
2 ounces deli roast beef, sliced
2 ounce Gruyère cheese, shredded

Heat a nonstick skillet over medium heat. Add in 2 tablespoons butter and olive oil.

Once butter has melted, add in sliced onions and toss to coat. Sauté until translucent, then reduce heat to medium-low. Cook, stirring frequently, until soft and caramelized, about 15–20 minutes. Set aside.

Spread remaining tablespoon of butter on one side of each slice of bread. Layer 2 tablespoons caramelized onions, roast beef and Gruyère atop the opposite side of one slice and top with the other slice, buttered side up.

Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately.

The Sonoma

Start to finish: 10 minutes
Impresses: 1

2 slices thick, farmhouse-style bread
1 tablespoon butter, softened
1 tablespoon basil pesto
2 ounces deli turkey, sliced
2 tablespoons roasted red peppers, thinly sliced
¼ cup arugula
2 ounces Gouda cheese, shredded

Heat a nonstick skillet over medium-low heat.

Spread butter on one side of each slice of bread. Spread pesto on the opposite side of one slice.

Layer turkey, red peppers and arugula on top of pesto, add shredded Gouda. Top with other slice of bread, buttered side up.

Place sandwich in skillet and toast until browned and cheese is melted, about 4–5 minutes per side. Slice and serve immediately. 

Salted Ganache Brownies

Start to finish: 1 hour 15 minutes
Makes: 16 brownies 

For the brownies:
1 box fudge brownie mix
15-ounce can black beans, drained and rinsed

For the ganache:
½ cup dark chocolate chips
½ cup heavy cream
Kosher salt

For the brownies:

Heat oven to 325 F. Butter or spray a 9-by-13-inch pan with cooking spray. Set aside.

Combine brownie mix and black beans in a food processor. Pulse until a fine meal forms, then scrape the sides of the bowl. Replace the lid and process on high until smooth, 1–2 minutes.

Spread into the prepared pan and bake to box instructions.

Place on a rack until completely cooled.

For the ganache:

Heat heavy cream in a small pot over medium heat. Add chocolate chips to a medium-sized bowl, then pour the warmed cream on top. Wait one minute, then use a spatula to stir until smooth.

Pour on top of cooled brownies and sprinkle with salt. Place in the refrigerator to set before cutting into squares.

Baked Chicken Tikka

Start to finish: 1 hour 30 minutes
Impresses: 4–6

Spices are your passport in the kitchen. They take you to different regions, countries and continents, and inspire not only food, but culture. In India, spices are used liberally to make an impact on family and community tables. This twist on two traditional dishes — butter chicken and chicken tikka — brings bold flavors together with Greek-yogurt marinated chicken and creamy rice.

2 pounds boneless, skinless chicken thighs
1½ cups whole-milk Greek yogurt
3 cloves (1 tablespoon) garlic, grated
1 inch (1 tablespoon) ginger, grated
1 tablespoon cumin
2 teaspoons smoked paprika
2 teaspoons ground turmeric
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
4 tablespoons butter
1½ cups white basmati rice*
3½ cups chicken stock
10-ounce can tomato sauce
15-ounce can chopped tomatoes, drained
1 cup cream or half and half
½ cup cilantro, chopped (optional)
1 lime, cut into wedges (optional)

Combine chicken, yogurt, garlic, ginger, cumin, paprika, turmeric, salt, pepper and nutmeg into a gallon-sized zip-top bag. Close the top and shake to completely coat the chicken. Set aside at room temperature for 20 minutes or in the refrigerator for up to two days.

Heat oven to 350 F.

Slice 2 tablespoons butter into small pieces and add to a 9-by-13-inch baking dish. Sprinkle rice over the butter, then add in the stock, tomato sauce and chopped tomatoes. Stir to combine and evenly spread across the dish.

Using tongs, remove the chicken from the bag and place on top of the rice.

Cover with foil and bake on middle rack.

After 45 minutes, remove foil and chicken breasts. Stir cream into the rice mixture, then place chicken breast back on top and dot with remaining butter.

Bake an additional 10 minutes uncovered. 

Serve with chopped cilantro and a squeeze of fresh lime.

*You can substitute any long-grain white rice.