I am addicted to salt and vinegar potato chips, so when I found a recipe for baked potatoes with salt and vinegar, I knew it would be a winner.

And as I expected, it was. The potatoes absorbed the salt and vinegar during the boiling process, and turned deliciously crispy after they were baked and broiled. Some advice: when you turn your oven to “broil”, you must check the potatoes every 1-2 minutes to prevent them from burning. Take them out of the oven when they reach your desired level of brown.

I will be making these delectable potatoes again and again. They were so sinfully good.

This recipe is adapted from Bon Appetit, and will serve 4 people who will become serious salt and vinegar potato addicts.

Ingredients for Crispy Salt-and-Vinegar Potatoes

2 pounds baby Yukon Gold or Fingerling Potatoes, halved
1 cup plus 2 tbsp. distilled white vinegar
2 tbsp. kosher salt plus 1/2 tsp. set aside
1/2 tsp. freshly ground black pepper
2 tbsp. (good) olive oil
2 tbsp. chopped fresh chives
Flaky sea salt, (such as Maldon)

Add the halved potatoes, 2 tablespoons kosher salt, and 1 cup vinegar to a large pot. 

Add enough water to cover potatoes by 1 inch and bring to a boil. Boil for 25 to 30 minutes or until fork-tender.

Preheat oven to 425.

Drain potatoes.

Pat them dry with paper towels.

Line a baking sheet with parchment paper.

Mix the potatoes with olive oil, 1/2 teaspoon of salt and pepper and remaining 2 tbsp. vinegar until generously coated.

Evenly spread the potatoes into the prepared baking sheet.

Bake for 25 minutes.

After 25 minutes, broil the potatoes until they are crispy, checking every 1-2 minutes to ensure that they do not burn. 

Allow them to brown to your liking—-this may take anywhere from 5 to 10 minutes. 

Once they are crispy, remove them from the oven.

Season with additional salt to taste.

Sprinkle with chives.

It’s that simple!


There are no words that can accurately describe how amazing these cookies are!

Although everyone’s definition of the “perfect cookie” is different, I challenge anyone to disagree with my assessment. They are “that good!” And, for all you cookie enthusiasts, these cookies are a portable meal. After all, they are a “sandwich”. 

Most of us love a good sugar cookie.  This recipe takes the sugar cookie to a whole new level. With the addition of the almonds and raspberry preserves, another dimension of flavor and texture emerges, making them truly addicting. As the author notes, “it gives them a rich melt-in-the-mouth texture.” These cookies are easy to prepare and should definitely be on your “must try” list. They are perfect to make for the upcoming holidays. Just remember to leave some for everyone else.

This recipe is courtesy of The Perfect Cookie, by America’s Test Kitchen. It will make about 24 sandwich cookies that your family and friends will quickly devour.

Ingredients for Almond-Raspberry Sandwich Cookies

2 cups (10 ounces) all-purpose flour
1 1/4 cups slivered almonds
1/2 cup (3 1/2 ounces) granulated sugar, plus 1/2 cup for coating
16 tbsp. unsalted butter, cut into 1/2-inch pieces and chilled
1 tsp. vanilla extract
1/2 cup raspberry jam

Adjust oven racks to upper-middle and lower-middle positions.

Preheat oven to 350.

Line 2 baking sheets with parchment paper.

Process 1 cup of flour and almonds in a food processor until almonds are finely ground, about 1 minute.

Add 1/2 cup of sugar and remaining 1 cup of flour and process until combined.

Add butter and vanilla and pulse until dough forms.

Transfer dough to lightly floured counter and roll into 1 inch thickness.

Using a 2-inch round cookie cutter, cut dough into circles; space circles 2 inches apart on prepared sheets.

Gently preroll scraps, cut into circles, and transfer to prepared sheets.

Bake until edges are light brown, about 15 minutes, switching and rotating sheets halfway through baking.

Let cookies cool on sheets for 5 minutes, then transfer to a wire rack.

Place remaining 1/2 cup of sugar in a bowl.

Working quickly, spread 1 teaspoon of jam over bottom half of warm cookies, then top with remaining cookies, pressing lightly to adhere.

Gently toss cookies in sugar to coat then transfer to a wire rack.

Let cookies cool completely before serving.

It’s that simple! 


These mini frittatas are a wonderful dish to serve for a brunch or for a quick breakfast during the week. They are easy to prepare and also make a delightful presentation.

This recipe really is “that simple”. The batter assembles quickly and the baking time is only 8 to 10 minutes! The eggs, combined with the ham, cheese, and parsley are just delicious. They would be perfect with a cup of coffee or a glass of milk. I would even serve them as an appetizer for a holiday or family dinner. However you decide to serve them, they will be an instant hit.

There are some issues with this recipe worth mentioning, however. The recipe did not yield 40 frittatas as indicated. It made about 30, some of which crumbled or collapsed when they were removed from the pan. Although that was disappointing, it should not deter you from making these delicious treats.

This recipe is courtesy of Giada De Laurentis and will make about 30 to 40 mini frittatas that are so easy to pop in your mouth.

Ingredients for Mini Frittatas

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tbsp. chopped fresh parsley leaves

Preheat oven to 375.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.

Whisk the eggs, milk, pepper, and salt in a large bowl to blend well.

Stir in the ham, cheese, and parsley.

Fill prepared muffin cups almost to the top with the egg mixture.

Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.

Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.

Serve immediately.

It’s that simple!


This recipe is a perfect addition to a weeknight meal if you are short on time and need to get dinner on the table quickly.

I am always looking for new ways to prepare vegetables and I think I found it in this dish.

The brown butter in this recipe is what makes the beans so delicious. Both the butter and the mushrooms caramelize to a light brown color, which enhances the flavor of the dish. It tastes like you have been preparing it much longer than you really have. The shallots, garlic and crushed red pepper flakes give it nice “bite”, while the lemon gives it a bit of ‘tang’. All the flavors in this dish complement each other, making every bite an enticing, savory, mouthful of goodness.

This recipe is a “one-pot” dish that is wonderful and easy to throw together. It will serve 4 people who will enjoy eating these luscious, delightful vegetables.

Ingredients for Green Beans with Browned Butter and Mushrooms

1 pound fresh green beans
1/3 cup shallots, chopped
3/4 pounds assorted fresh mushrooms, sliced
2 cloves garlic, chopped
3 tbsp. butter
Juice of 1/2 lemon
1/4 -1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Bring a large pot of water over high heat to a boil on stove.

Place green beans in boiling water, turn heat to medium-high, and let them cook for 3-4 minutes, until they turn bright green.

Prepare a bowl of ice water.

Drain the beans, and immediately place in ice water to stop the cooking process.

Melt the butter over medium-high heat in a sauce pan on the stove. 

Continue to cook butter until it begins to turn a light, caramel brown.

Add the shallots and cook, stirring occasionally until softened, about 3 minutes.

Toss in the garlic and cook for 1 more minute.

Add in the mushrooms and cook, stirring occasionally, until the water they release has evaporated, and they begin to brown, about 10 minutes.

Stir in the crushed red pepper flakes, salt and pepper.

Toss in the green beans and stir to combine until they rewarm.

It’s that simple!


Although the title of this recipe may sound unappealing, the combination of bananas and chocolate chips make this bread truly delicious.

The author suggests that you let the bananas get so ripe that “you can smell them the minute you walk through the door”.  I did not wait quite that long, and the banana bread was still delicious.

This recipe was both quick and easy. After I set up my mis-in-place (and you should too) this bread whipped up in no time. If you love bananas, you will adore this recipe. The mixture of the bananas and the sour cream gave this bread a wonderful, smooth texture that made each bite divine. The very ripe bananas gave it a nice caramelized flavor and the bittersweet chocolate added the perfect amount of sweetness. Of course, the lemony glaze was the perfect topping for me. You can eat it for dessert, breakfast or just for a snack. It is delicious no matter when you eat it.

This recipe is courtesy of Cook This Now and will serve 8-10 people who will go “bananas” for this bread. 

Ingredients for Lemony Olive Oil Banana Bread with Chocolate Chips

1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup dark brown sugar
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 cup coarsely chopped bittersweet chocolate
1/3 cup extra-virgin olive oil
2 large eggs, lightly beaten
1 1 /2 cups mashed, VERY ripe bananas (3-4 bananas)
1/4 cup sour cream or plain whole milk yogurt
1 tsp. freshly grated lemon zest
1 tsp. vanilla extract

For the glaze:

1 cup confectioners sugar
4 tsp. freshly squeezed orange juice

Preheat oven to 350.

Grease a 9 x 13-inch loaf pan.

In a large bowl, whisk together the flours, brown sugar, baking soda, and salt.

Add the chocolate pieces and combine well.

In a separate bowl, mix together the olive oil, eggs, mashed bananas, sour cream or yogurt, lemon zest and vanilla.

Pour the banana mixture into the flour mixture and fold with a spatula until just combined.

Scrape the batter into the prepared pan.

Bake until dark golden brown and a tester inserted into the middle of the loaf comes out clean, about 50 minutes to 1 hour.

Transfer the pan to a wire rack over a rimmed baking sheet to cool in the pan for 10 minutes, then turn the loaf out of the pan completely.

While the cake is almost cool, prepare the glaze.

In a bowl, whisk together the confectioners sugar and lemon juice until smooth. 

Drizzle the glaze on top of the cake, spreading it with a spatula to cover.

It’s that simple!