Amanda

Introduction You have probably heard of “Marry Me Chicken”—the viral sensation featuring a creamy, sun-dried tomato and parmesan sauce so good it supposedly elicits marriage proposals. But what if we told you this sauce was actually born to pair with…

Introduction If a taco and a salad had a crunchy, open-faced baby, it would be the Tostada. In Mexican cuisine, the tostada (“toasted”) was originally a way to use up stale tortillas by frying them until they were stiff enough…

Introduction If you have a pound of leftover ham sitting in your fridge after the holidays, this Ham and Tater Tot Casserole is the single best way to use it. Often called a “Hotdish” in the Midwest, this meal is…

Introduction There is “soup,” and then there is Creamy Italian Sausage Orzo Soup. This isn’t just a broth; it is a velvety, rich, and deeply satisfying meal that straddles the line between a stew and a pasta dish. Often described…

Introduction Did you know that chili is one of the few dishes that scientifically tastes better the longer it sits? This is due to a process called flavor mingling, where the proteins and starches absorb the spices over time, mellowing…

Introduction Did you know that sun-dried tomatoes have a more concentrated umami flavor than fresh tomatoes? By removing the water content (which is 94% of a fresh tomato), you are left with a potent “glutamate bomb”—the savory compound that makes…