A mishmash of Macguyvered food from all over the world. Not authentic, still delicious.
They may not be traditional, but what these pot-stickers lack in authenticity they make up for in deliciousness.
Baked or fried, these Zucchini slices are magical. Crispy on the outside, tender inside, serve with your favorite marinara for dipping.
Confession: I judge restaurants by the quality of their spinach artichoke dip. What can I say? It's my favorite indulgence. Second only to anything buffalo. I've spent a considerable amount of time figuring out a recipe that is my version of perfect. Cheesy, creamy, lots of veg... Submitted for your approval... My Spinach Artichoke Dip.
This post includes three versions of Leek and Potato soup. In its classic form, this soup is hefty. Mildly oniony leeks and Yukon gold potatoes get creamy together in the blender and are finished with heavy cream and topped with chives and a croutons for crunch. Keep scrolling for Skinny (reduced fat and calories) and Vegan versions of this recipe. All three are absolutely delicious and really hit the spot on a cold day.
These baguette croutons, AKA crostini are amazing with soups, salads, dips and toppings of all kinds. They're so easy to make fresh, it's hard to justify dropping coin on the overpriced and often weeks old packaged croutons sold at the supermarket.
My grandfather, who was more like a father to me, was the son of Swedish immigrants. This recipe became a bit of a pet project after he passed away. I spent about a decade experimenting and tweaking ingredients to find my version of the perfect plate of Swedish Meatballs. This is it.