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This homemade pierogi recipe is insanely good. The filling consists of sauerkraut and potato and after the pierogis are cooked (boiled), they’re recooked in a skillet with some browned diced onion and olive oil. While the filling is very tasty, what I like best is the dough. It’s not any regular dough – it’s actually a combination of traditional dough ingredients (flour, baking powder), sour cream, and eggs. It’s rich, to say the least. With the excellent filling, the creative dough, and the onion and olive oil topping, these pierogis are winners. Making them from this recipe was actually my first time ever making pierogis from scratch. I had never done it before, but I didn’t have any trouble at all. You’d think putting all these ingredients together would be a challenge. It wasn’t, so please click through to see how easy it is to prepare your very own homemade pierogis. Like a commenter said, it’s a good idea to double or triple up on the recipe so you can freeze the leftovers. What a great idea. Continue reading…

This is one of those dishes that will bring a smile to your face on a warm spring day or perhaps even a summer evening. It definitely marks the season. The reason for the smile would be all the freshness the involved ingredients bring. When was the last time you made your own croutons? For me, I can’t even remember – until I made them for this dish, of course. Have you ever tried eating fresh, uncooked asparagus? No? How about mixing those asparagus with fresh radish and then coating everything with a tasty pesto? The ingredients come together wonderfully in this dish and I hope you’ll give it a try. All you need to do is click through for instructions. Continue reading…

If I owned a bed & breakfast, this dish would be on the menu. It’s Instagram worthy and honestly, there aren’t many breakfasts better than it. It’s like eating a pancake and an apple pie in one. And eggs. It’s an interesting combination and a tasty one at that. I believe I pulled this recipe from one of my many cast iron cookbooks. I love these types of recipes because they’re rustic, yet elegant. I can’t think of many people who wouldn’t enjoy this type of breakfast. It’s perfect for a country setting, perhaps in the English or French countryside someplace. Enjoy! Continue reading…

After watching Hell’s Kitchen with Gordon Ramsay for years, I became curious about risotto. When I watched the show, I thought the dish seemed somewhat fancy. It seemed complex. I wasn’t sure I’d be able to pull off making it myself. That is, until I found the perfect recipe that was put out by Cook’s Country. Their version is named Risotto Primavera and it’s great for those who aren’t masters in the kitchen. I found the recipe easy enough to prepare and simply put, delicious. As you’ll see when you click through to the post, the ingredients aren’t extensive or difficult to find. Also, the preparation process is straightforward with no curve balls to be found. If you’re interested in making homemade risotto yourself, I encourage you to try this recipe out. You won’t regret it. And if you do try it, please let me know your thoughts. Thanks! Continue reading…

One of the best things I ever did when I was first learning how to cook was to join a website called Cook’s Country. It’s an instructional cooking website that’s filled to the brim with outstanding recipes of all types. I actually pulled today’s recipe from the website I’m referring to and let me tell you, it’s a good one (the recipe, that is). If you enjoy an outstanding muffin, like apples, and adore everything cinnamon and sugar, look no further. These muffins are moist and sweet – you couldn’t ask for anything more. Click through to take a look at the ingredient list and some photos of the final product. I have a feeling you’ll be putting your baking hat on shortly after. Good luck! Continue reading…

In my opinion, skillet breakfasts are some of the best options to feed hungry guests when they visit your home. There are many varieties of this type of breakfast and I cover quite a few of them on this blog. Today, I specifically discuss what’s referred to as a skillet “stack” breakfast. For this dish, I use crescent roll dough, potatoes, cheddar cheese, eggs, scallions, and a few other ingredients. The result is phenomenal. The crescent roll dough is key in this recipe. As you may have guessed, the “stack” in the name comes from the fact that the ingredients are stacked upon one another in the skillet. Really, the best thing about these types of breakfasts is that they’re easy to make, taste incredible, and are extremely filling. Your guests will love you for it. Trust me. Continue reading…

If there’s one thing I love, it’s classic Italian food. Whether it be some sort of pasta, traditional lasagna, lasagna rolls, manicotti – it doesn’t matter, I love it all. Beyond the fact that this type of food is rustic and fun to eat, it’s generally easy to prepare. This dish being no exception. America’s Test Kitchen hit it out of the park with this recipe. They used no-boil lasagna noodles as a not-so-traditional ingredient along with a whole bunch of more traditional ones. Think ricotta cheese, oregano, mozzarella cheese, parsley, basil, and so much more. If you’re a fan of classic Italian, give this recipe a try. It hits the spot just right and I’m sure you won’t be disappointed. Just be sure to let me know what you think in the comment section at the bottom of the page. Click through for the recipe! Continue reading…

Frittatas hold a special place in my heart. For me, they serve two purposes; first, they’re quick to whip up as a quick dinner when nothing else comes to mind, and second, with a bit more care, a frittata can prove to be an elegant bit of food for those who prioritize such things. I’ve made my fair share of frittatas throughout my days. If you browse through the recipes on this website, you’ll see exactly what I’m referring to. The trick to a good frittata is to pay special attention to each ingredient that’s added to it. Yes, one can toss a bunch of things into an egg mixture and come up with a frittata. But if that someone wants to impress, they’ll need to properly cook and season just about everything to goes into those eggs. And then even season the eggs. In this Frittata Lyonnaise recipe, I explain how to do all of this and the resulting dish is just about perfect. It’s good looking and elegant enough to feed to the Queen. Give it a try by clicking through. Continue reading…

Linguini is probably my favorite type of pasta and having it combined with an insanely tasty pesto couldn’t be better. Yes, the pasta is wonderful, but what makes this recipe special can be found in the pesto. Almonds, grape tomatoes, fresh basil, pepperoncini, olive oil, red pepper flakes – you get the idea. Those ingredients combined with just the right amount of salt makes a special combination. And when you coat the pasta with the pesto – well, need I really say more? I encourage you to click through to this recipe for instructions on how to make a dinner to remember. Continue reading…