On my first Carnival cruise aboard The Carnival Sunshine, I discovered a brunch obsession: Jerk Bacon Caesar Salad. The spicy, crispy, savory bacon paired with the classic tang of Caesar dressing felt absolutely perfect. It became my go-to brunch order. On a later winter cruise aboard the Carnival Breeze, my first mission on sea day … Read more

Big Mac Pizza captures the familiar flavor of “two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun” and translates it onto a pizza crust. This version delivers that craveable fast-food profile but made fresher at home—perfect for pizza night when you want something nostalgic and satisfying. If the jingle … Read more

Skip the double-boiler. Bright lemons and sweet limes combine into an incredibly simple curd. Using a blender or the microwave, you can have a smooth, tangy curd in about five minutes that keeps for two weeks in the refrigerator or up to a year in the freezer. Keep a jar on hand to dollop over … Read more

I have a soft spot for bold, aromatic foods: garlic, feta, olives, pungent cheeses and strong onions. I’ve loved those assertive flavors for as long as I can remember. Once, when I was a teenager, my mom stopped me on the way to a dance and said, “Honey, maybe brush your teeth — you ate … Read more

Meat and Potatoes Pie is a satisfying, single-pie take on the classic Yooper pasty: a flaky butter crust stuffed with lean ground beef or venison, diced potatoes, carrots, rutabaga, onion, and warming spices. This recipe, perfect for Pi Day/Pie Day, is part of Celebrating Food 2017, a monthly food-holiday series featuring top bloggers sharing recipes. … Read more

Here fishy, fishy, fishy… Lenten Friday fish doesn’t have to be bland. Panko Crusted Sriracha Cod brings crunch, heat, and flavor to the table. Our family eats fish any which way, and the kids are especially picky about texture. While they enjoy tuna, sardines, and anchovies, when it comes to filets they prefer a crunchy … Read more

Some dishes are meant to be eaten delicately—small bites, napkins, and forks. Ribs are not one of them. Tear into them with your hands and teeth. Get sauce on your chin and cheeks. Ribs reward a proud, unabashed commitment to eating. Trying to tackle them with a fork and knife will only end in a … Read more

Have I shared my sandwich theory with you before? I must have by now. Here’s my simple belief: when made well, a sandwich is a small masterpiece. It succeeds by balancing textures, colors, flavors, and sometimes temperatures. A mediocre sandwich is fine, but a truly great one—well, that’s a little piece of heaven. The sandwich … Read more

  Update: The Pick Giveaway Winner plugin chose Christi P. as the winner of the Whirly Pop and coconut oil. I’ve sent you an email, Christi — congratulations! I can’t wait for you to try them. My grandmother is one of my culinary heroes. She spent most of her life feeding people—my grandfather was a … Read more

There isn’t a massive quantity of cheese in the dough compared with, say, an entire Wisconsin cheese cave, but these mini monkey breads are nevertheless loaded with cheese both inside and on top. Picture small balls of cheese-laced bread dough tossed with minced scallions — because scallions and sharp Cheddar really belong together — then … Read more