Gourmet Food on a Budget — Ever Forward, Ever Flavorful
These naturally colored Easter eggs are made with onion skins and cranberry black tea for beautiful marbled shells. Wrapping the eggs in cheesecloth holds the onion skins in place, while the Instant Pot cooks them perfectly in just a few minutes. A light coating of neutral oil brings out the color and shine. Once admired, the eggs are perfect for deviled eggs, egg salad, or sandwiches.
Sous Vide lamb chops marinated and cooked sous vide for perfect doneness then grilled wonderfully.
This budget-smart copycat glaze — built from pantry staples and a block of piloncillo — delivers that iconic lacquered, caramelized crust you thought you could only get from a $90 mail-order ham.
Yes, you can have Caesar Salad Dressing if you are reducing cholesterol. This dressing does not have eggs or mayonnaise. Mustard is used to emulsify lemon and olive oil.
Meatballs and Colcannon – an alternative to the traditional Corned Beef and Cabbage. Colcannon is mashed potatoes mixed with sauteed cabbage, the meatballs are Mrs. Frank Sinatra’s famous meatballs.
A deep dish chicken pot pie made easily with rotisserie chicken, frozen vegetables, a creamy classic French sauce, and a premade pie crust developed for Pi Day but excellent for any cold day.
This is a food-processor chimichurri designed for real kitchens. It is bold, loose, and textured, comes together in minutes, works on almost everything, and freezes exceptionally well for meal prep.
This is chicken parmesan done the way it should be: baked meatballs, a real simmered marinara, fresh mozzarella, and a crisp panko topping, all finished together in one casserole. No frying, no broiler gymnastics, and no dry, rubbery chicken.
A no-bake Chocolate Mascarpone Tort with a buttery Danish-cookie and saltine crust, mixed in two stages for the right texture, and finished simply with cocoa—made to share with the ones you love.
Thinly sliced potatoes are layered with onion, butter, and seasoning, then cooked slowly in a NESCO roaster oven. The even heat allows the potatoes to bind into a cohesive cake that slices cleanly, without tying up the stove or oven