These date braised chicken thighs are sweet, tangy, savory, and fall off the bone. I served it with rice, israeli salad, hummus, pita and roasted cauliflower when I had friends over recently. This chicken dish was the star of the show. It takes a couple hours to make, but I love how there’s minimal chopping and majority of the cook time is from the low and slow braise. Enjoy!

My honeynut squash pie recipes is based off of Sally’s Baking Addiction, however I roasted my own squash and cut back on the sugar a bit, since honeynut squash is naturally sweeter than your typical canned pumpkin. This recipe was a hit at our thanksgiving table and hope you enjoy it!

This is my bone broth/ chicken stock recipe that I’ve been making recently. You can easily cut the duration of this stock as 18 hours is a long time, but if you’d like the broth to be rich in color and flavor then try to get at least 5 hours. Also, if you plan to make a soup with this recipe and want to use the meat then simply remove the chicken from water after an hour, pick off the meat and reserve on the side. Once the meat is removed then place the bones back into the pot to simmer.

This cookie was inspired by a trip to copenhagen a few years ago. It was the first time I had ever tried a sesame cookie and it completely took me by surprise. I added caramelized white chocolate and brown butter to enhance the “nuttiness” of the cookies and give a bit more complexity.

Braised short rib tacos, showcasing tender, flavorful short ribs cooked low and slow until they fall apart. The dish is complemented by toppings like fresh cilantro, onions, and a tangy sauce, all served in soft tortillas. This recipe blends rich flavors with simple preparation, making it perfect for gatherings.

Wild rice Krispie treats, offering a healthier twist on the classic dessert. Using wild rice instead of traditional rice cereal, the recipe incorporates nut butter and honey for sweetness and binding. The result is a chewy, nutritious treat that is both gluten-free and easy to make.

Gluten-free and dairy-free almond orange cake recipe, highlighting its moist and fluffy texture, a common challenge in gluten-free baking. Key ingredients include almond flour, eggs, and navel oranges, with a focus on using coconut sugar instead of white sugar. The recipe emphasizes healthy modifications while offering step-by-step instructions for preparation and baking.