Making your own sausage is really easy, especially if you have a couple spice blends in the pantry AND the one ingredient that makes sausage super sausagy: fennel seeds!

Fall apart brisket with a tomatoey gravy. And oh, that rosemary...!

Baked chicken with piccata flavors of lemon and capers.

Keto egg cups, pizza style!

Easter ham... Easter eggs.... Easter Strata!

Add fennel seeds and sage to ground pork and you instantly get a breakfast sausage vibe. Some thyme, garlic salt and a hot skillet and it's hello, breakfast!

Lose the pasta and enjoy all the flavors of Carbonara in a hand-held appetizer.

“Do” (pronounced doe) is a suffix that means “way” or “path”, akin to method and technique. Learn this grilling technique and enlightenment will be yours!

I'm Kitty. These flavors are 100% bogarted from a Big Mac. And white beans instead of buns. Big Kit Beans!

Ribeye bites flavored with peppercorn dijonnaise and duxelles, wrapped in prosciutto, baked in puff pastry.

A trendy way to serve the classic creamy green enchiladas.

A decadent side for steak night.

The perfect lunch on a cold day. Then nap. Repeat.

This is what happens when you want to make a traditional Thai red curry noodle dish, but don’t have all the ingredients!

Jessie had me at Italian sausage on this one... an instant crowd fave. Perfect for game day!!