Chicken Piccata is the epitome of elegant home cooking. Served over mashed potatoes or a simple garlic pasta this bright and savory chicken dish is next level

My version of the pizza parlor classic gets a few upgrades; like fresh mozzarella, ribbons of salami, and kalamata olives—instead of the black ones from the can. Because I’m still a child at heart, I use leftover pizza to make the best croutons imaginable.

This one-pot orzo pasta gets tossed in a lemon vinaigrette and loaded with crunchy asparagus and sweet basil. It’s the perfect accompaniment to a piece of salmon or grilled chicken. It’s also great all on its own. I find this dish just as tasty served hot or cold, making this no-fuss recipe a summer staple.

A pan-seared steak is perfect for winter months, when grilling is miserable. It also offers the opportunity to create a deeply flavorful sauce from the steak drippings. It’s an easy technique and, once you know the principles, you’ll be able to create a show-stopping meal whenever you want.

I love to serve this recipe in small ramekins, so everyone gets their own portion with plenty of crisp topping. While this recipe consists of a few simple ingredients, using freshly grated cinnamon and good butter elevates this dessert to life changing status.

This sauce comes together beautifully with a few simple ingredients that you probably have in your pantry. Whenever I’m looking for something that’s hearty, comforting, and easy to make, I turn to this dish.

Rich sweet potato topped with a zingy sauce and a flavor packed black bean salsa. This recipe can easily be made plant based by using pulled jack fruit and subbing out the sour cream for something like non-diary Greek yogurt.

Using puff pastry makes the preparation of these empanadas incredibly easy and creates the most buttery, flaky crust. Barbecue pulled pork and caramelized onions are the perfect, savory-sweet compliment to the simple smoky dip.

Each element in this salad is wonderful, but together they create something special. This recipe includes a super easy, make-at-home dressing that you’ll find yourself wanting to make over and over. The mustard vinaigrette is zippy, lightly sweet, and has the perfect amount of heat.

Up until an embarrassingly old age, I hated salad. I had no issue with vegetables, but the idea of eating raw lettuce, slathered in dressing repulsed me. However, there was one aspect of salad that I loved; croutons. When presented the opportunity to create my own salad, it would consist of a bit of lettuce, a few vegetable toppings, and a metric ton of croutons. What I didn’t know at the time, was that I was actually making Panzanella, the bread heavy salad we all deserve.