I love my Best-Ever Brownie frosted with decadent chocolate ganache. but sometimes I want an unfrosted brownie with that signature crackled crust. These are it. Yum. Got milk?

Oooh la la I love Nothing Bundt Cake cakes! Any flavor. Any size. Any day. I’ll never forget the first time someone gave me a red velvet cake with their signature poinsettia in the center at the holidays. I was smitten!

Honestly, I’m just as happy to buy them as make them, but when I find myself with a box of red velvet cake mix in my cupboard, what else can I possibly do?

To me, the only way to make this is using leftover “spaghetti sauce” - making it one of the easiest soups ever. I like it best with meatier sauces.

Don’t skip the toppings!

There is something about a crisp fall Sunday that makes me want to put a real dinner on the table. Pork chops, sweet potatoes, Brussels sprouts, apples, red cabbage and something chocolate for dessert. This menu checks all the boxes.

But I don't want to spend Sunday afternoon tied to the kitchen, either.

So this Sunday Supper is designed to be delicious, seasonal and very manageable. The cabbage and brownies are made on Saturday. The applesauce bubbles away in the slow cooker on Sunday. The sweet potatoes and Brussels sprouts share the oven. That leaves only the pork chops to cook at the last minute.

Because Sunday Supper should feel like Sunday, not a catering job.

Just give in to the fact that you’ll eat several of these. It’s worth it.

I cook both broccoli and green beans almost exclusively in the air fryer now. It’s so easy and the results are so good.

Instead of olive oil and garlic powder, both are good with sesame oil, soy sauce and a little ginger, too.

You can change this recipe as you please. Swap cheddar or blue cheese for Parmesan. Use green onions or chives instead of parsely and rosemary.  Add crumbled bacon or a dollop of sour cream.

I read somewhere that Thomas Keller’s suggestion as to how to  eat this perfectly simple roast chicken is to serve it with a knob of good butter and a dollop of Dijon mustard, then swoop each bite through them. Good lord it’s delicious. Don’t skip this….it’s sublime.

They’re excellent for making ahead. Make almost everything 1–2 days before, with just a couple of finishing touches right before serving.

Crispy Parmesan Chicken sits on top of creamy lemon pasta, with a simple green salad alongside. SImple. Delish. My kinda’ dish!

This Slow Cooker Chunky Cinnamon Applesauce couldn't be easier - just a handful of ingredients and your favorite apples.

Hello sweater weather, I’ve been waiting for you!

I love nothing more than a good old Sunday Supper, so I thought I'd start sharing exactly what I’m cooking at my house

The recipes that I like to serve on Sundays are approachable enough for a weeknight but really perfect for a Sunday supper with family or friends.

This month’s menu is inspired by Asian flavors with dishes that balance savory, creamy, tangy and crisp in every bite.

Summer means peaches and if you’re a peach lover, this is one of your favorite times of the year. There are 2 basic types of peach- a freestone and a clingstone. The flesh of a freestone peach comes away from the pit easily, whereas the flesh of the aptly named clingstone is hard to pry away from the pit. Because of that, freestone peaches are what you’ll generally find at the market or fruit stand.

This is a lot - I admit - and not a good choice for a quick weeknight dinner!   I’m the first to acknowledge that brisket is off the charts expensive these days.  You could substitute chuck roast or boneless short ribs. But I love this recipe - it takes taco night to a whole new level.

I discovered shrubs many years ago and grapefruit is by far my favorite variation. Shrubs, also known as drinking vinegars, make a perfect addition to to a pre-dinner cocktail. They quench your thirst while also stimulating your appetite.

The Purple Plum Torte is the single most requested recipe in NYT history. Published in the 1980s, it has millions of views and continues to be a fan favorite every autumn. No wonder- it’s perfection.

Pretty, fresh and effortless. Who wouldn’t smile after being handed a cold crisp glass of prosecco with an all-fruit popsicle inside it? (Edy’s Outshine are my favorite.)

As a kid, when my Mom made ratatouille I’d suffer through it the first night, but I genuinely looked forward to when she served it, leftover, as an open-faced sandwich topped with melted cheese. It makes a great lunch or light dinner. 

These are so simple and so delicious! You can sub out other cheeses, preserves, nuts and herbs as you like.

This is one of my favorite things to serve- and eat in the summer. You can make the shortcake wedges and double cream several hours in advance for quick assembly before serving.