Have Dessert First

Spaghetti and Turkey Meatballs

Who doesn’t love spaghetti and meatballs? I love Ina Garten’s basic recipe for the turkey meatballs, which are made with ground turkey, sweet Italian sausage, prosciutto, and Asiago cheese for maximum flavor. The best part is that the meatballs are baked in the oven and come out perfectly. You won’t believe the flavor packed in … Continue reading »

Pasta Puttanesca

Pasta Puttanesca, literally translated as “whore’s style pasta” in Italian, is a dish apparently named for the prostitutes in Naples. Legend says that this dish was concocted after their work was done, perhaps because it is fast, inexpensive, and spicy. I don’t know how true these stories are, but either way this is one tasty … Continue reading »

Sangria

Sangria is a Spanish wine punch, a perfect warm weather cocktail. There are many variations of this cocktails, including using different fruits, sweeteners, or even wines. This recipe is best when you let it sit overnight. If you like yours sweeter or don’t have pomegranate syrup, simply add up to 1/4 cup of sugar.

Shrimp and Grits

Without hesitation, the first thing that comes to mind when I think about Southern comfort food is shrimp and grits, which is one of my favorite splurge dishes. In this recipe, start with the bacon and use the rendered bacon fat in preparing the other parts of the dish. This final outcome of this dish … Continue reading »

Truffled Macaroni and Cheese

This Truffled Macaroni and Cheese is my big splurge dish today. I gave up cheese for Lent—those who know me well know how much I unabashedly love cheese—so this sacrifice was not an easy one for me. Hence, I’ve made a full-fat, calorie-laden, deliciously decadent Truffled Macaroni and Cheese with which to reunite myself with … Continue reading »

Mageiritsa

Every Easter, I make this Greek Easter lamb soup, which my grandmother used to make. The aromas of this soup alone remind me of her. Traditionally, Mageiritsa is prepared on Holy Saturday. It has such a rich, unique flavor that comes from the lamb stock, and the egg and lemon mixture adds depth of flavor. … Continue reading »

Guacamole Deviled Eggs

It’s Easter weekend, and on the menu is “green eggs and lamb!” For the green eggs, I made these Guacamole Deviled Eggs. I love deviled eggs, and I love guacamole, so this recipe offers a perfect marriage. They are so creamy and delicious, and best of all they contain no mayonnaise or mustard like traditional … Continue reading »

Leg of Lamb with Mustard-Herb Glaze

I traditionally make a leg of lamb for Easter. Adapted from a Williams-Sonoma recipe, this one uses a mustard glaze, not a marinade, so there’s no marinating time needed. This main dish comes together quickly and easily, and it’s so delicious! It pairs perfectly with a potato, asparagus, or green bean side dish or even … Continue reading »

Classic Apple Pie

Happy Pi Day! I simply couldn’t resist posting a pie recipe on Pi Day, 3/14. This classic apple pie recipe from Martha Stewart appeals to the senses—it is as beautiful as it is tasty and has a heavenly aroma as it bakes in the oven. I found myself standing in front of the oven door, … Continue reading »