
New England [Heart and] Kitchen By Grace Vallo

Roasted zucchini is an easy veggie side dish that takes less than 30 minutes to make, loaded with vibrant flavor from fresh lemon, garlic and shallots.

Good, old-fashioned chicken and rice soup is a timeless classic that stands the test of time.

Want the trick for baking juicy chicken thighs every time? The key is high heat!

Pasta alla genovese is a slow-cooked Neapolitan beef, onion and white wine sauce served with al dente pasta.

My favorite way to bake salmon is at a high temperature, locking in moisture, for the best baked salmon every time!

Lobster mac and cheese is usually reserved for a fancy night out.

Ham and cheese might be a classic, but these sliders are so much more than those lunchbox sandwiches.

This easy black bean soup is ready in 35 minutes, and flavored with veggies and chipotle that yield a healthy yet scrumptious cold weather meal.

Sweet, salty and crispy and chewy: candied bacon is sometimes called million dollar bacon for a reason.

Baked salmon with a homemade Asian-inspired sauce, assorted veggies, garnishes and an optional sriracha mayo make a salmon rice bowl that tastes as delicious as it looks.

All the secrets to making the most delicious mushroom pasta are out! This mushroom pasta is creamless – made from shallots, garlic, butter, parmesan cheese and marsala wine – creating a silky, insanely delicious sauce.

Chicken adobo is a Filipino dish made from braised chicken in a scrumptious vinegar-soy reduction.

Sick of scrambled eggs that are dry, flat and bland? These scrambled eggs are moist, fluffy and flavorful every time! Learn how to make them using just 2 ingredients in only a few minutes.

These roasted brussels sprouts are extra crispy, tossed with homemade candied bacon that will satisfy your sweet and salty cravings.

These aren’t your average breakfast potatoes! Mixed with perfectly seasoned crispy roasted shallots and sweet mini peppers, this easy breakfast side dish may just be the star of the meal.

These chicken taquitos are baked (not fried), with a crispy corn tortilla shell and a flavor-packed, shredded chicken filling.

No more dry chicken meatballs! These are moist and juicy, baked in only 20 minutes, and are just as delicious made ahead.

This mini quiche recipe is an easy, crowd-pleasing appetizer or hors d’oeuvre to serve with a brunch spread or before dinner.