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Roasted Smashed Potatoes

Roasted potatoes are amazing - crisp, golden and so delicious. Smashing them allows the potatoes to get SO much more flavor infused into every potato with garlic and herbs.

Roasted Smashed Potatoes with garlic and herbs

Roasted smashed potatoes are the ultimate deluxe version to prepare baby potatoes. They are so creamy on the inside and get the most optimal crispness on the outside after being flattened. The garlic and herbs really adds a ton of flavor into each bite.

With this simple method you can create many varieties of flavors by just switching up different herbs. Make the potatoes with parsley and chives one day and rosemary or thyme another. I also love adding finely grated Parmesan cheese. It melts into the olive oil and garlic mixture, coats the potatoes and adds another level of nutty flavor and makes the potatoes even more crispy.

Chicken and Mushroom Patties (Kotleti)

These chicken and mushroom patties are a popular Belarusian entree, also known as Kotleti. The juicy chicken patties are filled with savory mushrooms, such a delicious combination.

Chicken and Mushroom Patties (Kotleti)
Chicken Kotleti with a mushroom filling

Chicken Kotleti with Mushrooms are incredibly flavorful and a wonderful entree to enjoy. In our family, we really like making many variations of meatballs, kotleti and even chicken fritters. Adding a mushroom filling to Chicken Kotleti makes an already wonderful recipe an upgrade. They are always a big hit in my family and any time I serve them to company.

I love the versatility of ground chicken and you can make so many different fillings to make each version unique. A mushroom filling is such a typical Soviet combination, since mushrooms have a history of being included in just about any meal. This recipe was popular in our Belarusian family. Both my mom and aunts made it, especially for holidays and special occasions. The chicken patties (kotleti) are exceptionally juicy, like no other meat kotleti. The mushrooms filling is really flavorful and hearty. Using a combination of fresh and dry mushrooms gives them a much deeper and rich taste.

I also really appreciate that this is a recipe that is great to prep ahead. I can meal prep it for busy days and do most of the work ahead for parties. They even freeze really well too.

Trubochki With Dulce De Leche Filling

Trubochki are crisp wafer like cookies/pastries, made on a pizzelle baker, then rolled up and filled with a cream or dulce de leche filling.

Trubochki
Pizzelles with dulce de leche filling

Crisp and crunchy waffle-like pastries, Trubochki are made on a pizzelle baker, then filled with a creamy filling. These are a popular dessert from my Belarusian heritage that are often served at weddings, holidays and other special occasions.

We love these crisp and golden beauties in our family and make them many times throughout the year. Some of our American friends have lovingly named them "the Russian cannoli". We use two different type of fillings for these Trubochki. The first filling is made with dulce de leche, a very popular filling for Soviet desserts. You can use store bought dulce de leche or make your own by cooking sweetened condensed milk. The other option is to make a cream cheese based filling. Both are terrific options. You can also enjoy the cookies without the filling. They are really delicious and satisfying any way you serve them.

How To Remove Skin From Salmon

If you buy salmon with the skin on, it's useful to know the best way to remove the skin from a salmon fillet or pieces of salmon.

How To Remove Skin From Salmon

It's so useful to learn how to remove skin from salmon. Some grocery stores sell salmon without the skin or the fishmonger will often remove the skin for you. However, there are times when this isn't an option.

For some recipes, you can cook the salmon with the skin on. There are many recipes where it's preferable to have the skin off. Plus, you'll feel amazing mastering this skill! It's such a rock star move as a home cook:).

Salmon Gravlax (Salt Cured Salmon)

Salmon gravlax is a salt cured salmon that is luxurious, mild in flavor and can be enjoyed in so many ways. Thinly sliced, it has the delicate flavor of fresh dill.

Salmon Gravlax - salt cured salmon with fresh dill, then thinly sliced and on an open faced sandwich.

Delicate, delectable and classy, Salmon Gravlax is very simple to prepare. It's a great appetizer. Next time you want to have an effortless party, invite your friends for tea and serve sandwiches with salmon gravlax. Spread butter on bread and top with thin slices of salmon. Or mix together cream cheese, lemon juice, dill, etc. and use it as a spread on bagels for brunch.

This is a variation of my Mom's recipe and she's been making it for decades. Although Salmon Gravlax is a Nordic recipe, salt cured salmon is also very popular in my Belarusian culture. We love all sorts of cured, smoked and marinated fish. The only thing I added to Mom's original recipe is the fresh dill and some coriander. You pretty much can't mess it up with this method and it's perfectly seasoned. We make it all the time and it always turns out perfectly.

Salmon Gravlax is usually enjoyed simply with bread, in many varieties of sandwiches and appetizers. I also think it's delicious served with some boiled potatoes and salad for dinner. It's also MUCH cheaper to make it at home than buying it at the store, where it's not always available anyway. The quality and flavor is much more superior too.

Quiche Lorraine

A Quiche Lorraine is a tender, buttery crust that holds bacon, onions and cheese encased in the most delicate egg custard. The custard is rich and creamy but doesn't feel heavy. You can use other fillings too, instead of bacon and onions, such as sausage, ham, mushrooms, spinach, peppers, tomatoes, etc.

Quiche Lorraine

This Quiche Lorraine has become the ultimate breakfast/brunch epitome of perfection in our family. Every other morning we are in a rush or not together as a whole family, so that why Saturday mornings have become a time for us to wake up slowly and we make it a breakfast to make up for all the other days of the week. It is a feast, with both savory and sweet treats, and we love every minute of it.

The tender, buttery and flaky crust holds bacon, onions and cheese encased in the most delicate egg custard. The custard is so rich and creamy but doesn't feel heavy or greasy at all. You can use other fillings too, instead of bacon and onions, such as sausage, ham, mushrooms, spinach, peppers, tomatoes, etc.

Not only is this Quiche Lorraine so good you will be talking about it the rest of the day, you can do so much of it in advance and not have much to do on Saturday, but still enjoy a complete feast.

Christmas Gift Ideas For the Home Cook

Gift ideas for the home cook - either for someone you know or to share an idea with your husband, mom, sister or friend:). These include my favorite kitchen tools and useful items that would make great gifts.

Tried and tested kitchen tools, cookware and bakeware make the best gifts for home cooks. People who love to cook usually really like getting kitchen related gifts too:). I highly recommend all the items that I share in this post - I own them all and can personally vouch for them. Most have been in my kitchen for years, some even decades.

One of the best things about kitchen gifts is that they will benefit the whole family and usually, will last you a long time. Now those are gifts worth the investment.

Homemade Poppy Seed Filling

Homemade poppy seed filling is actually simple to make and is so much better than store bought. The texture and flavor is superior in every way.

Homemade Poppy Seed Filling

In our Soviet culture, we bake with poppy seeds a lot, so making homemade poppy seed filling makes sense. I was really surprised how easy it is to make yourself with this simple method. Since poppy seed filling isn't always available in stores, sometimes I have no choice but to make it at home. Often even if you can find it, it doesn't taste very fresh because not a lot of people bake with it.

The homemade version is perfectly creamy, very easy to work with and spread out in your baking and tastes so good. It's wonderful to use it in pastries, yeast breads and cookies. My favorite are Poppy Seed Rugelach and Poppy Seed Rolls. You can also be make it in advance and store it in your refrigerator. It even freezes perfectly for longer storage. Your baking will taste so much better when you use homemade poppy seed filling.

Christmas Gift Ideas For Kids

Looking for some Christmas gift ideas for kids? Here you'll find ideas for many ages - books, toys, games and even non-material gifts too.

Christmas Gift Ideas For Kids

Children make the Christmas season so much more special. Christmas shopping for the kids in your life is so fun but can be challenging too. I love gift guides because it's so helpful to find ideas from others and get some input as to what to gift your children, grandchildren, nieces, nephews, cousins, etc.

I have 2 boys, 7 and almost 9, so that's who my husband and I are shopping for this year, but we also have more than 20 nieces and nephews and between all of them, there is such a variety or ages and personalities. As you can imagine, I have lots of experience shopping for birthday and holiday gifts for children throughout the year.

All these gifts are things I've bought, they are played with and enjoyed for a long time, tested by many children and I picked the best ones to share. I have a collection of games, books, toys, arts and crafts, practical items as well as many non-material gift ideas too.

Oreshnitsa Review and Comparison (Stovetop vs Electric)

This is an in-depth review and comparison of an electric oreshnitsa vs the stovetop oreshnitsa, the walnut shaped cookie mold and pastry maker.

If you are looking for an oreshnitsa to make Oreshki, I have 2 different options to share with you. Oreshki are a classic Slavic cookie that are made for many holidays and special occasions. They are walnut shaped cookies with a dulce de leche (cooked sweetened condensed milk) filling.

In order to make these delicious and beautiful pastries, you need an oreshki mold or pastry maker, which is called an "oreshnitsa" in Russian. It's a very similar concept to a waffle maker - you put the batter/dough into the waffle maker and it bakes it into a waffle shape, only in this case you get walnut halves.

Russian Walnut Shaped Cookies - "Oreshki"

Oreshki are an iconic Soviet walnut shaped cookies, made by cooking them in a special skillet. The crisp, golden exterior of the cookies hold a very creamy, caramely filling made with dulce de leche.

Oreshki, these beautiful, walnut shaped Soviet cookies, are one of the most classic Slavic desserts. They are an iconic Russian treat, especially during holidays, weddings and other special occasions. I can remember watching my Mom making them in our small Belarusian home. I would sit at the kitchen table, keeping her company as she would spend hours making these special but very tedious desserts.

The crisp, golden exterior of the cookies hold a very creamy, dulce de leche filling. Slavic people love using cooked condensed milk in lots of desserts and in Oreshki, it is definitely the star. You can use the excess cookie crumbs or crushed nuts in the filling, for added flavor and crunch.

Oreshki are a labor or love and always the sign that this is a holiday or special occasion. They are wonderful to give as gift - so pretty and delicious. You can make them in advance and they even freeze really well.

Cranberry Walnut Bread

A soft and tender Cranberry Walnut Bread with a tart cranberry filling swirled throughout the sweet yeast dough. The buttery topping adds the perfect touch.

Soft Cranberry Walnut Swirled Bread

In my home, yeast breads have a special place of honor, especially around the holidays. Maybe it has something to do with the fact that Slavic people made all kinds of fancy sweet breads for most holidays, Easter, Christmas, etc. I really like that yeast breads are practically fuss free, but have an air of elegance and sophistication to them. There is so much less work involved than making a cake or tedious cookies, and but these breads look so pretty and festive. I especially like that they aren't too sweet, but still satisfy the craving for dessert.

Yes, it takes time for the bread to rise, but there's only a few minutes of actual hands on work involved here.

During one of my trips to Barnes and Noble a few years ago, I was looking through a stack of magazines, and this beautiful bread immediately caught my attention. I just love tart flavors - lemon, raspberry and cranberry is certainly tart with a capital T. I adjusted it slightly and we love making it. The bread is so soft and tender it pairs so nicely with the tart filling. The buttery topping is the perfect finishing touch.

Instant Pot Dulce de Leche

This is the easiest and fastest way to make dulce de leche - in the Instant Pot. Smooth, caramely and creamy, you'll love this easy way to make this treat.

Instant Pot Dulce de Leche

Cooked sweetened condensed milk (sgushchenka, as we called it in Belarus) is a staple in the Slavic culture. We use it to sweeten our coffee, fill cookies, in cakes and lots of other delicious recipes. The way we always made cooked sweetened condensed milk was to put the canned milk in water and cook it for hours on the stove. Ever since getting my Instant Pot 7 years ago, I've been making it in there instead and I love how much faster it is.

The sweetened condensed milk becomes really rich, smooth and has a sweet caramel flavor. We used it to spread on Waffle Cakes (Vafli), and as a filling in Oreshki - Walnut shaped cookies, or Trubochki.

Sauteed Carrots

This recipe for sauteed carrots cooks the carrots in broth until they are tender, but still hold their shape. They are buttery, sweet and delicious, making them a perfect side dish.

Sauteed Carrots with parsley

Sauteed carrots are naturally sweet and juicy, and look so pretty served with many varieties of entrees. This simple side dish is a favorite in our house because it's so quick, not fussy and has just a handful of ingredients. Since I always have carrots in the refrigerator, anytime we already went through our fresh greens, we can still make this for dinner.

You can make these carrots with the most common carrots, peeled and sliced, use baby carrots or use smaller garden carrots that are so cute and usually sold with the tops intact. This is one of those side dishes you can make all year long for lots of different occasions, weeknight family dinners and special holiday meals too.

As the carrots cook in the broth, they absorb extra flavor, the broth cooks them through gently, sort of braising in the liquid. The addition of the lemon juice is adds some bright flavors and a hint of sweetness from the honey in the end underlines the sweetness of the carrots and gives them some gloss. I love changing up the flavor by using lime or orange juice. Garnishing with fresh herbs at the end not only adds some contrasting color, but also gives you another chance to add different flavors - my favorite is parsley, but dill, cilantro, thyme or rosemary are all great choices too.

How To Make Homemade Mashed Potatoes

Learn how to make the best homemade mashed potatoes. Creamy, fluffy and incredibly delicious, you'll be making this recipe over and over again.

How To Make the Best Homemade Mashed Potatoes

A cloud of fluffy, light and creamy mashed potatoes may be the simplest dish served at a table full of extraordinary dishes, but it is a staple must-have at most holidays as well as weeknight dinners.

Mashed potatoes are one of the best side dishes that pair so well with so many different recipes. They are the ultimate comfort food. In this post, I'm sharing all my best tips to the best homemade mashed potatoes. They are also a foundation to so many other variations you can try, like my Bacon, Onion and Chive Mashed Potatoes.

Pumpkin Swirl Cheesecake

This creamy Pumpkin Swirl Cheesecake has 2 distinct layers of both cheesecake and pumpkin, with a beautiful swirl decorating the top.

Pumpkin Swirl Cheesecake
a slice of cheesecake with whipped cream on a plate

Cheesecake is one of my favorite desserts, so this time of year I always make a pumpkin cheesecake. Both cheesecakes and pumpkin pies are creamy, velvety and luscious but when they are both combined, the flavor combination is AMAZING. This is a perfect dessert for Thanksgiving, but I keep a stash of pumpkin puree and continue making it until it runs out, since it's SO delicious.

What I especially like about this cheesecake is that there are 2 separate layers of cheesecake alone and pumpkin cheesecake. This way, you get to enjoy each in each bite. The pumpkin swirls on top of the cheesecake make it look extra festive and pretty.

Cheesecake is wonderful to make for a holiday meal because you can make it in advance and it'll be hanging out in the refrigerator until you're ready to serve it. It's so creamy and tender, you can serve the cheesecake just the way it is or add some whipped cream on top.

English Muffin Breakfast Sandwiches

English muffin breakfast sandwiches are so delicious when made from scratch, with perfectly cooked eggs, cheese, and a variety of toppings. You can also make these sandwiches in advance and then simply reheat.

English Muffin Breakfast Sandwiches with eggs, cheese and a variety of toppings - spinach, peppers, mushrooms, bacon, sausage, etc.

We love these english muffin breakfast sandwiches. I especially like them for meal prep, when we have overnight guests or when serving brunch for a lot of people. Assemble all the sandwiches, then you can reheat them all at the same time. So convenient!

They are also very versatile. You can make them simply with eggs and English muffins or add a whole slew of different toppings - cheese, ham, bacon, sausage, roasted peppers, mushrooms, spinach, etc. I also really like making Sheet Pan Eggs, where you bake a big baking sheet of eggs (like of like a baked omelet), then cut out the eggs and use those in the sandwiches. This is wonderful when serving brunch so you can offer several flavor options.

Not only are these english muffin sandwiches convenient, they also are better! When the sandwiches get wrapped up in parchment paper, they become softer, the cheese melts and it becomes so much better than if you simply assemble the sandwich and eat it right away.

Sheet Pan Eggs (Omelet Style)

If you've got a crowd to feed, try making these sheet pan eggs for breakfast. It's the easiest way to make a omelet baked in the oven, with any fillings that you like.

Sheet Pan Eggs
(Oven Baked Omelet)

Instead of baking lots of eggs on the stove, mix them up all together, pour them into a rimmed baking sheet and bake them all at the same time. The eggs baked in the oven turn out to be tender, but they have enough structure to be cut into pieces.

This is the perfect recipe when you're hosting brunch or have overnight guests. I also make this when I want to make a big batch of breakfast sandwiches to meal prep for the week. These eggs are great in English muffin, croissant, bagel or biscuit breakfast sandwiches.

You can use lots of different fillings to change up the flavor of the eggs. You can keep it simple and just add some grated cheese, or pick and choose from bacon, sausage, mushrooms, peppers, spinach and green onions. Best of all, you can do it all on the same sheet pan, giving everyone a variety to choose from.

Shrimp Couscous

Make this quick, one dish dinner with juicy shrimp, fluffy couscous and sweet tomatoes. It comes together in no time and looks incredible too.

Shrimp Couscous is one of my favorite meals to make when I want something quick, but flavorful and brimming with lots of fresh ingredients. Both the shrimp and the couscous scream SPEED to me. Each take about 5 minutes to prepare, and it's hard to find any other kind of full meal that can beat that record.

Put these juicy, plump shrimp with fluffy couscous on your menu. I think the addition of tomatoes, aromatics, fresh herbs and lemon juice really elevate this dish to an elegant and sophisticated meal, even though it's technically easier to prepare than to take the time to get take out. Sometimes delicious, homemade dinners that look 100% gourmet aren't difficult to make and I love that. Plus, couscous and shrimp are something I always try to stock in my pantry and freezer.

Homemade Breakfast Sausage

Not only is homemade breakfast sausage so easy to make and you can choose your own seasonings and flavors, it's also AWESOME for meal prep. Make a bigger batch and store some in your freezer for next time.

Homemade Breakfast Sausage in a cast iron skillet

Homemade breakfast sausage is so easy to make from scratch. The best advantage of making it yourself is that you can adjust the seasoning and use whatever kind of meat that you prefer. It's so juicy, golden and crisp on the outside and has tons of flavor in each bite.

I really like this combination of spices, the tiny bit of garlic that adds flavor but doesn't take over your mouth for the rest for the day, a pinch of red pepper flakes for some heat and the maple syrup rounds our all the flavors but doesn't make the sausage too sweet. Pork has always been my first choice for sausage but just about any other ground meat will work here too.

You can even make a large batch and freeze part of it for an easy breakfast down the road or to add to other dishes, like breakfast casseroles, egg muffins, Meal Prep Breakfast Burritos or even soup.

How To Remove Rust From Cast Iron

If you have a cast iron pan that’s looking a little rough, let me show you how to restore it, get that rust off and have it shiny and clean again. In most cases, it's not too difficult to remove rust from cast iron and have it in working order once again.

How to remove rust from cast iron

If you have a rusty cast iron pan, don't worry, you can easily get it back to pristine condition. With just a few basic steps, you can learn how to remove rust from cast iron and prevent them from happening in the first place. I've written more in depth about how I use, season and maintain my cast iron pans, so if you'd like to find out more about that, I have a blog post with a video.

Not only is cast iron one of the most economical pans, it is also very durable. I've heard so many stories from many of you, my readers, of you using cast iron pans that were given to you from your moms and grandmothers. If your pan is in rough shape, you find one in a thrift store or it gets passed to you from family members, follow the steps in this post and you can get it back in shape again.

How To Cook Steak in Cast Iron

Here's the perfect method of how to cook steak in a cast iron pan, with an incredible sear on the outside and really juicy and tender on the inside.

How to cook steak in cast iron pan

If you don't have a grill or don't want to cook outside, you can still get a steakhouse worthy steak by cooking it in your cast iron pan. I love that you can get a fantastic sear in cast iron. It heat up so well and with that blazing heat, you'll have a gorgeous steak with just a few simple steps.

A great steak starts with buying the right kind of meat, that's thick enough to get a good sear. If you get a steak that is too thin, by the time you get a sear, it will be way too overcooked in the center and will be tough. Then, as long as you cook it to the correct temperature, you can get great results on the grill, in the oven and definitely on the stovetop too.

If you'd like to know more about cooking in cast iron, how to season it, clean it and more, check out more information in this post, all about cast iron pans.

How To Season a Cast Iron Pan

Cast iron pans are one of the most durable, economical and versatile pieces of cookware you can own. Did you know it's one of the healthier options to use for cooking? Find out how to use it, how to season it, wash it and maintain it properly so it will last you for years.

Cast Iron Pans
How to season cast iron pans
how to use, clean and maintain cast iron pans

I have had my cast iron pan for more than a decade and the more I use it, the more I appreciate it. I like it so much, I made a list of it's wonderful qualities.

It's very versatile. It can essentially replace all your skillets, if you wanted it to, since it can create great sears and at the same time have a natural "nonstick" coating after you've used it for awhile.
This pan is one of the most economical. It is not expensive to buy it in the first place. The one I own is the Lodge Cast Iron Skillet (I have the 10 inch and the 12 inch sizes), and they were less than $30.
It's Very Durable. You don't need to keep replacing it, like you would a typical nonstick skillet, so it will last you a lifetime, if you take care of it properly. You also don't need to worry about using only wooden or plastic utensils, like you would with a nonstick skillet.
Cast Iron doesn't have any harmful ingredients in the coating. It is a very "healthy" skillet to cook your food in, unlike so many teflon coated skillets.
It actually improves with time! The longer you use it and season it, the more "nonstick" the coating will become. After using my pan for more than a decade, I can easily make omelets in it and it slides right out.

Tomato Avocado Salad

You'll love this refreshing tomato and avocado salad, with a simple vinaigrette, shallots and fresh herbs. This salad is absolute perfection. The tomatoes are juicy and sweet and pair so well with the creamy avocados.

Tomato and Avocado Salad with shallots, parsley, basil and a simple vinaigrette

I adore the flavors of tomato, avocado and basil together. With a vibrant dressing to go along with the salad, it is absolutely amazing. When you can find great tomatoes and avocados, take advantage of that to make this salad. Sometimes the simplest recipes are the best.

Tomatoes are so juicy and sweet, having just the right amount of acidity. When you toss them with garlic, shallots, vinegar and fresh herbs, they will release their natural juices even more and create a natural vinaigrette that is divine. I spoon it right over the avocados, giving them all that wonderful flavor.

Not only is this salad wonderful on its own, it complements so many other recipes really well too. Try it with poultry, seafood and red meat, because it is just the right kind of salad that is a great team player. It's equally great with healthy, light recipes, such as Grilled Chicken Breast or Poached Salmon, but is also wonderful with more comforting recipes, like Beef Goulash or Potato and Chicken Casserole.

Fish and Vegetables En Papillote (Fish in Parchment)

Fish En Papillote is a stunning way to prepare fish and vegetables baked in parchment paper that infuses so much flavor into all the ingredients. It's beautiful, so delicious and very simple to prepare.

Fish and Vegetables En Papillote (Fish in Parchment)

Healthy, easy and tasty are my prerequisites for a perfect meal and this fish en papillote is exactly that. I love that you can bake the fish and the vegetables together, you can prep it in advance and it's such a gorgeous presentation too.

As the fish and vegetables steam together in their paper shell, all the flavors get really concentrated and the fish stays moist and juicy. It's also awesome to have both the fish and the vegetables cook at the same time. I love the generous portion of vegetables; it is enough food to make this meal complete. Of course, you can serve it alongside rice, mashed potatoes or couscous, but they are really easy to make too, and you can do that while the fish is in the oven.

A fun way to serve this dinner is to place the parchment packet on each dinner plate and have your family or guests open their packets themselves. Not only is it bold and entertaining, but as they open the packets, they will get a really good waft of incredible aroma, and that will boost their appetite even more.

Lecho - Bell Pepper, Tomato and Onion Stew

Lecho is a bell pepper and tomato stew that is cooked together and then preserved in jars for months to enjoy as a side dish or simply as a topping on black bread. This recipe has the addition of carrots, onions and garlic to add more flavor and texture.

Lecho - Pepper, Tomato and Onion Stew

Lecho is a salad in a jar, made by stewing bell peppers in tomatoes. The flavors are so simple, but nevertheless, very satisfying. In our family, we always added carrots, onion and garlic as well. It is great to have on hand to serve as a side dish and I love it so much I often eat it all by itself as a snack. If you're wondering what to do with a huge harvest of bell peppers, this is the perfect recipe to make and then enjoy for months to come.

For the perfect texture, I like to cook the onions, carrots and bell peppers separately and then add them all to a large stock pot full of tomato juice. At the end, with the addition of some sugar, vinegar and garlic, I simmer it until all the flavors marry and come together in the most delicious, rich stew.

You can serve this over rice or as a topping on black bread but there are so many other options. Most of the time, we open up the jars and serve the Lecho as a cold salad with meat, poultry or seafood. You can also warm it up, add some fresh herbs and serve it with Beef Fajitas, as an omelet filling or topping and so much more.

Brown Butter Chocolate Chip Cookie Bars

Soft and chewy, these cookie bars are based on brown butter, which makes their flavor really rich, and incredibly delicious. Every bite has gooey, melted chocolate chips studded through the buttery cookie dough.

Brown Butter Chocolate Chip Cookie Bars

If you love chocolate chip cookies, you're going to love these bars. The flavor of the brown butter takes them to a whole other level. Letting the butter get golden and brown when you melt it, transforms the flavor into something unforgettable - it has the most amazing toffee flavor.

Not only are these bars so delicious, they are so easy to make. You don't even need to use a mixer - you can mix it all in a bowl by hand. Then just pour in the batter into a baking dish and it's ready to go in the oven. I love chocolate chip cookies, but these bars are so much more convenient, since you don't have to chill the dough or roll it into balls either.

One of the most important things to remember if you want these bars to be soft and chewy is not to overbake them. If you keep them in the oven too long, they'll still taste good, but the texture will be drier. You need to get them out of the oven before they look like they're ready. They will continue baking even when you get them out of the oven, so don't worry about that. The main thing is that they will be the softest, most tender chocolate chip cookies that will just melt in your mouth.

How To Clean and Store Mushrooms

Find out the best way to clean fresh mushrooms before cooking them as well as how to store them so they stay fresh as long as possible.

The best way to clean mushrooms is a controversial topic. Most experts say that you should never wash mushrooms in water because they will absorb too much moisture because they are very porous. Because of that, instead of getting a nice golden sear when cooking them, they'll steam when you cook them.

However, I have never had good results when cleaning mushrooms with a brush or a paper towel. I've been washing mushrooms in water all the years that I've been cooking and have absolutely no issues getting them a beautiful sear and browning on the mushrooms.

I decided to do an experiment and see how much water mushrooms absorb when they're washed in water. I'll also share the best way to store mushrooms to keep them fresh as long as possible.

Flavored Butter

Flavored butter is a wonderful way to elevate many recipes by adding lots of flavor and creamy richness. All the aromatic flavors in the butter pack a powerful punch, without being overpowering at all. Shallots, garlic, lemon and fresh herbs - they are the perfect marriage.

Flavored butter with shallots, garlic, lemon and herbs.

Flavored butter is so easy to make and combines lots of aromatic ingredients with creamy butter which you can use to dress up lots of things, steaks, chicken and seafood as well as veggies, such as potatoes, rice, and so much more.

It's so convenient to make it in advance and add a special touch to your special occasion meals. You can store it in your refrigerator or even your freezer. You can also make different variations of flavors by adding different ingredients to the butter. Use lime or orange instead of lemon or use rosemary or tarragon instead of the parsley and thyme.

Easy Healthy Breakfast Ideas For Kids

Here's a whole slew of easy and healthy breakfast ideas for kids that the whole family will love. They are quick to prepare and a nutritious start to the day.

Easy healthy breakfast ideas for kids that the whole family will love

Whether your start to the day is fast paced or you just need some quick and easy meal options, I hope this post and video will give you lots of easy and healthy breakfast ideas. I'm focusing to make all these recipes geared for kid friendly options, but, of course, they'll be great for the whole family too. Kids love these recipes, but they are delicious and satisfying for the adults just as much.

You'll find recipes that take just a few minutes to prepare and can be eaten on the go and other options that take just a little bit more effort but are also very manageable and simple for busy mornings. Lastly, I will share meal prep breakfast ideas where you can do all the work ahead of time and then just reheat in the mornings.

Of course, I realize that "healthy" is very subjective for everyone and what I consider healthy, you may not. Kids also have very varying palates and your children may not eat the things that I have listed below. Or maybe you have little foodies with very sophisticated taste buds and that is awesome. I'd love to hear your ideas for easy and healthy breakfast ideas that your family loves.

How To Roast Beets

Learn how easy it is to roast beets in the oven. The flavor of the beets becomes more concentrated and sweeter as they roast.

Beets are beautiful and unique vegetables. They have a really great firm texture and taste sweet and earthy. As a Belarusian, beets were used quite often in our family. In the Slavic countries, beets were one of the hardy vegetables that could be grown in the short summers and then stored really well for those long winters.

Beets can be eaten raw, and they taste phenomenal, not only sweet and juicy, but so crunchy too. However, most recipes require the beets to be cooked. You can boil them in some water until they are tender, or cook them in the Instant Pot, of course, but nothing beats the roasting method, in my opinion. As the beets roast in the dry heat of the oven, the sugars caramelize and the flavor of the beets becomes so much more intense and rich.

Once the beets are roasted, they can be used in so many delicious recipes. Borsch is so hearty and satisfying during the cold months and Cold Beet Soup is refreshing in the summer. We also love beets in salads, such as a Kale Salad With Roasted Beets or, my personal favorite, Russian Beet Salad, Vinegret.

Grilled Zucchini and Mushrooms

Grilled Zucchini and Mushrooms are a great side dish to make, especially if you're already grilling some other things. They are plump, scrumptious and perfectly charred.

Grilled Zucchini and Mushrooms

We absolutely love to take our cooking outside and utilize the grill as much as possible. If we're grilling an entree, then it just makes sense to grill some vegetables to serve on the side as well. A combination of grilled zucchini and mushrooms is so delicious and one of our favorites.

Grilling the zucchini separately from the mushrooms is brilliant because you can make sure that each are cooked to the absolute perfect texture. For the zucchini, I like to cut some slashes on the inside so that more flavor can keep into the zucchini. Keep the zucchini in larger pieces while on the grill really helps to keep its shape the best. The zucchini gets a chance to get some good grill marks without getting overcooked. Once its grilled, then we cut it into smaller pieces.

We like the mushrooms to get more color and char, so we keep them on the grill a little bit longer than the zucchini. The vinaigrette for the mushrooms adds an amazing burst of flavor - it really makes them stand out.

Ricotta Fritters (Ponchiki)

Ricotta fritters are like small donut holes, made with a ricotta batter that cooks up into beautiful golden and crisp rounds. They are so airy and fluffy on the inside. Dusted with powdered sugar, they are such a treat.

Ricotta fritters, which we called Ponchiki in my family, are a walk down memory lane for me. My Mom used to make them quite often when I was a little girl. In the Slavic culture, we made them with farmer's cheese, tvorog, but I have learned to also make them with ricotta cheese too. Golden and crunchy on the outside and fluffy and tender on the inside, these Ponchiki are absolutely perfect.

The ricotta cheese is the secret ingredient that makes these homemade donuts the best texture and flavor. You can use either ricotta cheese, farmer's cheese or even cottage cheese for this recipe (I'll explain how to adjust the recipe depending on what you use.) If you make homemade ricotta cheese, this is a great recipe to put it to good use. It's so easy to mix up the batter, all you need is a bowl and a whisk. You also don't need to wait for the dough to rise and it's also really easy to fry them too - no rolling or cutting involved, just drop the batter into the oil.

The whole family will gather round when these Ponchiki, Ricotta Fritters, are on the table, warm and dusted with powdered sugar. They are worth the effort to make from scratch - such a treat!

Green Smoothie For Kids

Your kids will love this green smoothie. It's so healthy, creamy and, most importantly, very delicious too. It has so many nutritious ingredients but tastes like a dessert.

Green smoothie for kids, full of vitamins and nutrients but so delicious and tasty

If you're looking for ways to get your children to eat more fruits and vegetables, this Green Smoothie is just what you need. This smoothie is such a nutritious breakfast, snack or dessert. Both of my boys love it, ask me to make it all the time and it's so easy that my eight year old can now make it for all of us himself.

Green smoothies might be a little off putting to some children if they aren't used to them, but this is a great recipe to introduce to them. The green color is pretty and a happy light green, not a weird brownish green or pond green, so I think that they are more willing to try it.

It also passes the taste test with FLYING colors - it tastes phenomenal. The addition of the pineapple and mangos make it really sweet and delicious, without having to add any additional sugar or sweeteners. As a parent, you'll feel great that your child is getting so many vitamins and nutrients from this smoothie. It's so amazing, you'll want to make some for yourself too.

Homemade Sweet Barbecue Sauce

Homemade sweet barbecue is so simple to prepare and is really tasty, just the right combination of sweetness, tartness and sauciness. It's a wonderful addition to endless recipes.

Homemade Sweet Barbecue Sauce (550x367)

A simple, delicious homemade barbecue sauce that you can make from scratch is a great basic recipe to have in your repertoire. You have complete control over what is in your sauce and can modify the recipe to your liking. We really enjoy this sweet barbecue sauce that has the perfect balance of sweetness, tartness and complex flavor.

You can mix up a batch of this sauce using basic pantry ingredients and then use it for so many other recipes. There are endless ways you can enjoy this sauce, starting with grilled chicken, such as the juiciest grilled chicken breast, Instant Pot Chicken Wings, or Slow Cooker BBQ Pulled Chicken. We also use it for many pork recipes too - Instant Pot Barbecue Ribs and Pulled Pork.

Food Processor Pie Crust

If you have a food processor, it makes the best pie crust. The knife blades do a perfect job of working in the butter into the flour without overworking the dough and melting the butter. This results in a really tender and flaky pie crust.

Homemade Pie Crust made in the food processor

Homemade pie crust is such a treat and it's so easy to make it in your food processor. It takes just a few minutes to bring it all together and you don't have to worry about melting the butter or overworking it with your hands.

Make some extra pie crusts to have on hand, because it freezes so well. You can store it in the freezer for up to 3 months - which is especially convenient during the holidays and other busy times of the year.

The pie crusts are perfectly tender, flaky and delicious. You can use this recipe for both sweet and savory baking. We love Apple Cranberry Pie, Pumpkin Pie and Potato Bacon Pie. You can also use it for homemade pop tarts and a Cherry Apple Galette, which is a free form pie.

Italian Wedding Soup

Italian wedding soup is so comforting and easy to make. With kale, pasta and tiny, juicy meatballs, this soup is such a treat.

Italian Wedding Soup

Italian Wedding Soup was a popular dish on the menu everywhere in Upstate New York where I grew up. Even though I grew up with mainly Eastern European food, I also grew up in a small town with a lot of Italians. Pizza, Chicken Riggies, Tomato Pie and so many amazing Italian bakeries were bountiful in Utica, NY.

I love the simplicity of the Italian cuisine, which always seems to achieve incredible flavors. I'm told that Italian Wedding Soup is a very common dish in the Italian household, probably just like Russian Meatball Soup in our family.

The light, flavorful broth pairs so well with some basic aromatics, like onions, carrots, celery and garlic. I chose to make the soup with kale, but you can make it with spinach or even lettuce. Since Italians are so famous for their meatballs, it's no wonder this soup features them too. With a bit of small pasta and some Parmesan cheese, this soup will delight your taste buds. It's perfect for the summer because it's so easy and fast to prepare. Who wants to be slaving over a kitchen stove during the gorgeous summer days? "Ain't nobody got time for that!"

Roasted Chicken Thighs and Potatoes

This is one of the best one dish dinners, golden and crisp Roasted Chicken Thighs baked on a bed of potatoes, onions and garlic. Not only is it really easy to make, it's so comforting and satisfying.

Roasted Chicken Thighs and Potatoes

Potatoes and chicken are an incredible combination - so many amazing options. This easy recipe with chicken thighs, potatoes and onions is one I make over and over again for my family. It's one of the most comforting dinners and so simple to put together and everyone loves it. Make a big batch, because the leftovers are phenomenal.

The chicken thighs are one of the best parts of the chicken to use, since they are so juicy and don't dry out. They also get golden and crisp as they roast on top of the potatoes and onions. The potatoes soak in all the flavors from the chicken, onions, garlic and herbs. If you want to use chicken breast, I have another recipe for One Dish Chicken Breast and Potatoes. If you love this ingredient combination, try the Potato and Chicken Casserole, another family favorite.

Healthy Cabbage Salad

This healthy cabbage salad is packed with so many colorful vegetables and dressed with oil and vinegar instead of a mayo, like in a typical cabbage slaw. It's so delicious and is perfect to serve as a side dish or on top of Fish Tacos, Pulled Chicken Sandwiches and more.

Healthy Cabbage Salad - so colorful and nutritious with so many varieties of vegetables.

This Healthy Cabbage Salad is colorful, crunchy and is perfect any time of year and complements just about any dinner. There is such a variety of vegetables that each bring their own distinct flavor. You only need to season it very simply and toss it with some olive oil and vinegar and it still tastes incredibly complex. The texture is phenomenally crisp and fresh. We all need more healthy dishes in our lives, and this is packed full of vitamins.

I love how versatile this salad is. You can switch things up depending on what you have on hand or your taste preference. I also really appreciate that this salad is one of the best for meal prepping. You can cut up everything and then all you have to do is add the dressing right before serving.

Cilantro Lime Chicken Marinade

A cilantro lime marinade for chicken is one of my favorites. It has the right balance of flavors - a bit of heat, fresh flavors and all together they pack a big punch. This recipe is so versatile. You can use it for chicken thighs, chicken drumsticks, chicken wings and chicken breast.

A Cilantro Lime Chicken Marinade is a staple in my kitchen. Living in the sunshine state has many benefits and one of them is having beautiful grilling weather most of the year. We love our backyard grill and put it to good use. This Cilantro Lime Chicken Marinade is one we use over and over again.

The marinade is really easy to make and very easy to adjust. You can make it more or less spicy, add different flavors by using different combinations of spices. I used both the lime zest and the juice to really amp up the lime flavor. The fresh cilantro adds so much freshness and the roasted poblano adds the great taste of peppers to the chicken. You can use jalapeno peppers instead of the poblano pepper if you want more heat.

You can grill the chicken right away if you want a really simple, quick dinner, or let it marinate overnight for maximum flavor. That's why it's perfect for meal prepping. I even freeze the chicken in the marinade when I do Freezer Meal Prepping. We use this marinade on chicken drumsticks and chicken breast too and use the meat for burritos, tacos, or alongside rice or Roasted Potatoes. It's a perfect meal any time of the year.

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Hello. I’m Olga, the creator and photographer of the recipes that you see here. Welcome to my online kitchen, where I share step by step recipes and kitchen tips, to make homemade cooking easier, practical, and of course, more flavorful.

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