almond meltaway cookies

Almond Meltaway Cookies ~ These babies totally melt in your mouth! Next time take almond extract down to 1 tsp in icing.

New York Times Chocolate Chips Cookies {from Jacques Torres} - Soft & chewy chocolate chip cookies based on the very popular recipe. Is it worth the hype? I shared my thoughts about if they're the bes (Best Chocolate New York Times)

chicken stir fry with rice noodles

Chicken Stir Fry with Rice Noodles is an easy and delicious weeknight meal loaded with healthy ingredients. A one-pan, 30 minute chicken stir fry recipe. (recipes with chicken stir fry)

This super simple homemade sauce is one of my favorites and is pretty much made in just onepan. A quick broil in the oven melts the balls of mozzarella and creates a super tasty parmesan crusted gnocchi.

nyt cooking: chicken breasts with tomatoes and capers developed by pierre franey in 1991

Chicken Breasts With Tomatoes and Capers

NYT Cooking: This recipe was originally developed by Pierre Franey in 1991 for the Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does.

Confetti Cookie Dough Cake

easy chicken fried rice

Easy Chicken Fried Rice

I love, love, love Chinese takeout! We all know is not the healthiest food but is so delicious that once in awhile you can get indulge. This easy chicken fried rice recipe is from Iowa Girl Eats.

oatmeal cookie dough mug cake

Oatmeal Cookie Dough Mug Cake

Satisfy your cookie dough and/or cake craving in less than 5 minutes with this delicious gluten-free oatmeal cookie dough mug cake!

nyt cooking: shanghainese noodle recipe

Shanghai Stir-Fried Chunky Noodles

Shanghai Stir-Fried Chunky Noodles: This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces

nyt cooking: creamed corn

Creamed Corn

NYT Cooking: Creamed corn: This is a sweetly comforting dish, and it's remarkably simple to make. Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.