This Mexican bean salad is packed with protein-rich beans, vibrant vegetables, and a zesty Mexican-style dressing. It’s easy to make, versatile, and perfect as a side, a main, or even a dip. Bean Salad Every Monday I tackle a large grocery run for our family of six, and beans are always in my cart. They’re … Read more

These South of the Border Sandwiches combine turkey, avocado, tomato, and cheese with a seasoned sauce that takes them over the top. They’re ideal for feeding a crowd and make a warm, satisfying meal. SOUTH OF THE BORDER SANDWICHES I have a lot of morning energy, but by dinner I’m often exhausted. Sandwiches are the … Read more

This Raw Spiralized Beet Salad combines spiralized carrots and beets tossed in a bright, easy orange dressing. Fresh and healthy, this salad is Vegan, Paleo, Gluten Free, and Specific Carbohydrate Diet friendly. For a long time I equated more ingredients with more flavour, often ending up with long ingredient lists for so-called simple salads. This … Read more

How many ounces are in a quart? This guide explains the difference between ounces and quarts and provides practical conversions—quarts to fluid ounces and fluid ounces to quarts—that are useful in cooking and baking. Baking is a science, and inaccurate measurements can cause recipes to fail. Learning a few simple conversions makes measuring liquids less … Read more

Use canned cinnamon rolls to make these pumpkin monkey bread muffins. This playful twist on classic monkey bread is a quick, easy fall breakfast or dessert that’s perfect for busy mornings or cozy gatherings. These cinnamon roll muffins get a seasonal lift from pumpkin puree and pumpkin pie spice. They’re simple to make and irresistible … Read more

Gluten-free Allison! Chef Chuck recently asked me several questions about eating gluten-free. After living gluten-free for more than seven years, I’m glad to share practical tips, mistakes to avoid, and a couple of favorite recipes that prove gluten-free eating can be healthy and delicious. My first piece of advice: don’t give up. Whether you’re removing … Read more

These extra-gooey peanut butter Rice Krispie bars get a flavor upgrade from browned butter and creamy peanut butter. Mini marshmallows are folded in twice—most are melted into the brown butter and peanut butter mix, while a reserved cup is stirred in at the end for pockets of gooey texture. A simple peanut butter glaze finishes … Read more

If you want a comforting, crowd-pleasing holiday morning dish, this Make-Ahead Sausage and Potato Breakfast Casserole will quickly become a favorite. It’s warm, cheesy, easy to prepare, and can be assembled ahead of time so your morning stays relaxed and stress-free. This version uses shredded hash browns for the base. If you prefer a bread-based … Read more

When garlic bread and pizza join forces, you get an irresistible, budget-friendly dinner: garlic bread pizza with pepperoni. It’s a perfect Friday-night treat or a fast weeknight meal — cheap to make and easy to prepare. This isn’t a typical Running to the Kitchen recipe, but pizza is one of my true food loves — … Read more

Every year I enjoy creating a trifle that’s a little unexpected, and this year’s Doughnut Strawberry Trifle is a playful twist on the classic. After last year’s Lamington Trifle, I wanted something bright, indulgent and fun — using cinnamon doughnuts as the base gives this trifle a soft, fragrant backbone that pairs perfectly with strawberries … Read more