Pepperoncini Aioli

I made this Pepperoncini Aioli to use as a dip for grilled artichokes. It was a huge hit. It's a delicious and versatile condiment that packs a punch of flavor. It's essentially a classic aioli infused with the tangy heat of pepperoncini peppers. It's perfect for dipping fries, chips, or vegetables, spreading on sandwiches or burgers, or serving alongside grilled meats and seafood.

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Gnocchi with Corn & Miso

I love using miso paste and try to always have it in my fridge. Miso is a fermented soybean paste, and is used in many Japanese dishes. It adds depth, complexity, and umami. Its versatility extends far beyond its traditional use in miso soup. This Gnocchi with Corn & Miso is a brilliant combination. The soft, pillowy potato dumplings provide a perfect base for the sauce. The sweet and juicy corn adds a fresh, summery element and the miso brings umami depth and a savory richness.

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French Onion Beef Pot Pie

I am always trying to come up with meals that my father would like. This French onion soup meets beef pot pie and gets topped with flaky buttermilk biscuits, is a crowd-pleasing and easy-to-make casserole. He loved it!

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Pittsburgh Salad

The Pittsburgh Salad, a unique culinary creation featuring a bed of greens topped with crispy french fries, is a beloved regional dish with a somewhat murky history.
While there's no definitive answer to its origin, the most popular theory places its birth in the early 1960s at a Western Pennsylvania drive-in.
The Contenders
Two establishments lay claim to the title of Pittsburgh salad creator:
Jerry's Curb Service in Bridgewater, PA
Hilltop Grill in Rochester, PA (This restaurant seems to have closed down)

The story goes that a customer at one of these restaurants ordered a steak sandwich without the bread, adding fries to the top of a salad. The resulting concoction sparked inspiration, leading to the creation of the Pittsburgh salad as we know it today.
The beauty of this salad is its versatility. While the core components of greens and fries remain constant, the toppings and dressings can vary widely. All I can say is that this salad is brilliant in every way.

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Pibil-Style Pork Chops

These Pibil-Style Pork Chops are inspired by the Mexican dish cochinita pibil. The recipe comes from Asada: The Art of Mexican-Style Grilling, by Bricia Lopez. The sauce is a blend of spices, citrus juices, and achiote paste, which gives it a rich, reddish color. It's a complex blend of smoky, spicy, citrusy, and earthy flavors. While traditional cochinita pibil is slow-cooked in an underground pit, these pork chops are cooked on the grill.

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Mexican Black Beans

These flavor-packed Mexican Black Beans got rave reviews from my family. Since I didn't have time to soak dried beans overnight, I used canned beans, which worked perfectly. I used a jalapeño pepper, if you want it spicier use a serrano. Serrano peppers are generally smaller and skinnier than jalapeños. Despite their small size, they can be up to 10 times hotter than a jalapeño, so beware.

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Chicken & Asparagus Skillet Pasta with Pesto

Chicken & Asparagus Skillet Pasta with Pesto is a delicious and easy weeknight meal that combines the savory flavors of chicken and asparagus with the bright, herbaceous notes of pesto. There are also sun-dried tomatoes, which add a burst of concentrated flavor. What I like about this recipe is that you throw the asparagus and sun-dried tomatoes in with the pasta for the last 3 minutes of cooking. You can eat this dish hot or cold.

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Caprese Prosciutto Cups

Caprese Prosciutto Cups makes an elegant appetizer or light snack that brings together the classic flavors of Italy. You make crispy prosciutto cups in a mini muffin pan and then fill them with a Caprese salad mixture. You can also just use a store bought bruschetta sauce and mozzarella.

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Spaghetti with Prosciutto, Parmesan and Peas

My husband Eric and I have been making Spaghetti Carbonara for years. It's what we have when the is 'nothing to eat'! I saw this recipe for Spaghetti with Prosciutto, Parmesan and Peas from Milk Street Magazine and knew we had to make it. It supposedly was the signature pasta of Pope Pius XII. It's quite different from our go-to standard Carbonara recipe. I have to say, it's delicious, though more subtle than the saltier bacon-infused version. I think the late Queen Elizabeth would have liked it, due to the fact that garlic isn't even mentioned.

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Healthy Banana Donut Holes

I made these Banana Donut Holes in an air fryer. Using just mashed banana, flour, baking powder, and finished off with a dusting of cinnamon sugar, these are a healthier option. They're not exactly donuts because donuts traditionally have a yeast dough that rises, but they have a similar texture and sweetness to donuts.

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