Happy weekend!
This week on the blog I shared our favorite baked cheesy rice — a comforting, cheesy casserole that’s perfect for weeknights. I also posted a brown butter pistachio granola that tastes like cookie dough and a spicy vodka unstuffed shells recipe that’s full of bold, comforting flavors.
You can find my February favorites and a roundup of everything I read in February on the blog.
There’s a new weekly menu up, plus a peek at a week in our life if you’re curious about what we actually eat and do during a typical week.
Join the Everyday Dinners cookbook club on Facebook! If you already have a copy of the book, request to join the group. If you don’t yet own it, consider getting a copy — the community is a warm, supportive place for recipe ideas and seasonal inspiration.
xoxoxo
WHAT I’M LOVING THIS WEEK
This lemon raspberry bundt cake is beautiful and perfect for spring gatherings.
Sheet pan maple salmon with asparagus and potatoes is a forever favorite — simple, flavorful, and easy to clean up.
The ultimate chocolate cupcake recipe I spotted looks insanely good and worth baking.
Carrot cake swirl bars are showing up in my fall baking plans — tender, spiced, and so satisfying.
A cream puff cake caught my eye — light, airy, and very elegant.
Pork and vegetable stir fry is exactly the kind of weeknight dinner I love: fast, savory, and full of texture.
I’m craving creamy chipotle chicken — smoky, spicy, and rich.
A chocolate pound cake with peanut butter glaze is on my must-bake list; it’s both nostalgic and decadent.
I always appreciate a good chopped salad, especially one with bacon and blue cheese for contrast.
Pistachio cake in a gorgeous green hue is a showstopper for special occasions.
Banana bark is an intriguing, fun snack idea — simple to make and customizable.
White bean hummus stood out for its silky, creamy texture and bright flavor — a great alternative to classic chickpea hummus.