What a great magic trick: this substantial muffin tastes sweet enough to be a cupcake but packs a punch of magic—zucchini—to help get those vegetable servings even in something that feels like a splurge. And if you want to splurge, ice them and make them magic cupcakes!
Because potatoes. Garlic smashed potatoes put a pungent twist on the classic comfort food, mashed potatoes.
Sweet hot chili with an Italian flare. Spicy sausage is rounded out by a blend of beans, and the white corn adds a touch of sweetness to seal the deal. Try different protein and bean combos for variety.
This chicken chili with ghostly white ingredients that makes a great dish for Halloween and throughout fall and winter. No trick, all treat.
A journey from variety show vocal work to kitchen basics. Learn how to take advantage of a really cheap source of protein with dried beans.
Personal heroes and a love of Mexican cuisine led me to this recipe. Corn tortillas stuffed with chicken and a creamy cheese mixture, smothered in green sauce and topped with more cheese.
My love of Brussels sprouts goes back to college days. I’ve come a long way, and so have my Brussels sprouts recipes. Brussels Sprouts sauté is a spicy and aromatic side dish substantial enough to make a vegetarian meal over a bed of rice.
As I discover my own Native American roots and honor Indigenous People’s Day, I serve up a traditional Native American dish of several tribes featuring dumplings boiled in grape juice.
A trip to NYC inspired this beef enchilada featuring a unsweetened chocolate green sauce that honors Mexico’s rich history with chocolate.
A variation on a classic green sauce featuring dark chocolate that can also be used in a variety of Mexican dishes and as a dessert topping.