Apparently, in the olden days, every casino in Las Vegas offered a $1.
This is a healthy and extremely flavorful way to dress up boneless skinless chicken breasts.
Recipe for red wine soaked sausages in creamy, cheesy pasta, using either plant-based or meat sausages and egg noodles.
This no-recipe recipe is my tribute dog to Sweathog, Vinnie Barbarino.
It took me forever to figure out how to make a thin crust pizza at home.
I made fancy sprinkles covered Easter eggs, and you can too.
These vegan, slow-cooker barbecue flavored cocktail pups are made with baby carrots instead of little smokies.
This Greek yogurt pizza dough recipe has only two ingredients! With this pizza dough trick, you'll be a pie-making pro in no time.
Jackie Kashian's Recipe for Paprika Marinated Chicken.
Because I’ve been known to eat a Thanksgiving meal that consists almost entirely of mashed potatoes and gravy, I replace the cream and some of the butter in the recipe with an aromatic garlic and chile infused broth that I cook the potatoes in, resulting.
Roasted corn kernels in a creamy, cheesy sauce seasoned with chile and lime, inspired by Elote en Vaso sold by snack shops & street vendors in clear plastic cups.
Old West style Vegetarian chili made with plant-based beef, and black beans.
When I asked locals which Tucson centric recipes they would most like to see included in my cookbook quite a few people mentioned arroz con pollo and I’ve always found chicken and rice to be a comforting combo.
The shrimp cocktail I grew up with in Ohio was reserved for special occasions.
I'm fascinated by the idea of roasting an entire head of cauliflower, so when I came across these adorable baby cauliflower at the market the wheels started turning.
I topped this baked cheese crisp (which is a popular dish called Frico in Italy) with pizza spices and toppings before sliding it into the oven.
This Sonoran version of tortilla soup features crushed tortilla chips and melted cheese anchored in a clear broth that is seasoned with garlic, green chiles and Mexican oregano.
This crunchy, salty, and spicy coleslaw is an excellent companion to Sonoran style dishes.
I replaced the beef with crispy tofu, which adds just the right amount of heft and bite, and served it on crunchy baked tostada shells topped with Queso Fresco, scallions, radish and sliced pimento-stuffed olives.