Savor the Best -

Lasagna roll ups are filled with a creamy mix of sausage, spinach, ricotta, and mozzarella, then rolled in noodles, topped with marinara, and baked until bubbly.

A colorful summer salad with ripe tomatoes, fresh figs, creamy goat cheese, and roasted pistachios, all tied together with a simple balsamic vinaigrette.

Roasted eggplant slices filled with a savory mix of Italian sausage, ricotta, herbs, and cheese, then rolled and baked in marinara until bubbly and golden.

A rich, slow-simmered Bolognese made with ground beef, pork, bacon, and a splash of cream.

Tender cannelloni tubes stuffed with a savory beef and cheese filling, baked with red sauce and creamy béchamel, then topped with bubbling mozzarella and Parmesan.

Sausage rigatoni is a hearty stovetop pasta made with Italian sausage, crushed tomatoes, and rigatoni.

Flaky buttermilk biscuits and creamy sausage gravy made from scratch.

Sourdough Lemon Poppyseed Muffins are tender and citrus-forward, made by rubbing lemon zest into sugar to release its oils and boost flavor.

These lemon poppyseed muffins are packed with citrus flavor from fresh lemon juice and lemon zest.

This salted caramel custard is richer and creamier than pudding made with slow-cooked caramel, baked low and slow for a perfectly smooth texture, and finished with a sprinkle of flaky sea salt.

A buttery, tender pound cake made with sourdough discard for extra depth and moisture.

These braised chicken legs (drumsticks) simmer in a rich broth with wine, garlic, and herbs until tender and flavorful.

Bold, crunchy fried chicken brined in buttermilk and coated with a ranch-spiced crust.

A versatile homemade seasoning blend with less salt and plenty of flavor.

Tropical, tender, and easy to pull together, these coconut mango muffins mix up in one bowl and stay soft thanks to fresh mango and coconut oil.

This 5-night summer meal plan features easy grilled and crock pot dinners, simple sides, and a light dessert—plus tools to customize your week.

Creamy, cheesy scrambled eggs made low and slow for soft curds and melty pockets of cheese.