Our Recipes

Here are our latest and greatest, and our classics. Healthy meals for your family, great meals for entertaining, and some good tasting desserts. Cook them individually or look for our suggested meals with every course planned.

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Sous Vide Chicken and Bok Choy Soup

Sous Vide Chicken and Bok Choy Soup - - boneless, skinless chicken breasts, toasted sesame oil, Seasaltand black pepper, to taste, Soup Ingredients:: extra virgin olive oi, green onions, chopped (white and green parts separated), white...

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Sous Vide Bacon & Gruyere Egg Bites

Note: This recipe is inspired by the Starbucks Sous Vide Egg Bites, but is not a direct copycat. Tip: These delicious sous vide egg bites can be served in the jar they are prepared in, or they can be plated for a more elegant presentation. Be sure to grease the jars with non-stick cooking spray, melted butter, or melted coconut oil to ensure easy removal.

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Pecan Crusted Pork Chops with Plum Sauce

Pecan Crusted Pork Chops with Plum Sauce - - large eggs, Dijon mustard, Sea salt and black pepper, to taste, pecans, fresh rosemary leaves, thick-cut boneless pork chops, Extra virgin olive oil, large plums, pitted and chopped, balsamic...

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Wit and Wisdom from the Kitchen: A Lifetime of Cooking Knowledge, Passed Down from Generations of Food Lovers

This unusual cookbook is about as inconvenient in the kitchen as it possibly can be. Wit and Wisdom from the Kitchen has no table of contents, no index, not even page numbers. It seems like this is author Dominique Devito’s personal notes waiting to be organized. Should you want to cook a previously tried recipe, the only way to find it is to page through the book.

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Perfectly Paleo: Recipes for clean eating on a Paleo diet

This beautifully illustrated and expensively produced cookbook, Perfect Paleo, seems like a nice addition to the library of Paleo cooks. Rosa Rigby didn’t write this for the beginner cooks, and even the intermediate home cooks will be challenged. Most of the recipes are complex and time consuming, sometimes preparing three, even four preparations before the final step.

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Tasty Dessert: All the Sweet You Can Eat (An Official Tasty Cookbook)

Just looking at this colorful cookbook made me so happy. As someone who views Tasty cooking videos online, I was delighted to receive a copy of Tasty Dessert: All the Sweet You Can Eat (An Official Tasty Cookbook). The book is organized into seven descriptive chapters: “Dense & Fudge,” “Crunchy, Crackly, Crispy,” “Chewy & Gooey” “Juicy & Fruity,” “Creamy Dreamy,” “Soft & Fluffy,” and “Drippy & Oozy.” Now, if just reading those didn’t make your mouth water, I don’t know what will.

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Alimentari : Salads + Other Classics from a Little Deli that Grew

Is this a picture book or a cookbook? Alimentari by Linda and Paul Jones is filled with photos—close to half of the pages are photographs: mostly of foods and scenes of the authors’ deli called Alimentari but also of people, dogs, babies, and so on. But where is this deli, besides being on Brunswick Street? Neither in the foreword nor in the long introduction does the name of the city or country appear. The recipe units first listed are metric, inconvenient for American cooks as they end up measuring in fractions. Professionals downsizing recipes into home kitchens are occasionally successful—not these authors. Only the simplest recipes are within easy reach of a home cook. Many items are given in a commercial kitchen like aioli, pesto, tomato chutney, dukkah, and Lebanese pie dough. And where do home cooks find items like haloumi, nigella seeds, burrata, or shanklish, among other impossible ingredients? Or how many home cooks would attempt a wood-fired suckling pig? The recipes are good, many with a long list of ingredients, and are most well beyond the average home cook’s ability or patience. The cooking times acceptable for restaurant range are far too short for home kitchens. The index is good. But you don’t need this cookbook.

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The Classics


Chocolate Cake


Roated Veggies

Orange Juice

Lemon Mousse

Tuna Crostini

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