I love Georgia Pellegrini. She’s as beautiful on the inside as she is on the outside, and her passion for food writing is infectious. She’s also an active Tasty Kitchen member, and I’m so excited to welcome her as a contributor. Take it away, Georgia! –Ree   Sarah Fowler had me at skillet. In life, [...]View Post →

I’m excited to share a recipe from my own box today because it’s one that’s close to my heart. I have a southern grandmother who cooks the best desserts. (I’m guessing many of you are nodding your heads and smiling. You know what I’m talking about, right?) Grandma Inez’s Pineapple Pie is my most favorite [...]View Post →

This has been some kind of winter for many of us. A snow day here and there is nice and pretty but lately, I’ve been noticing the first signs of cabin fever setting in. Soup is often the most welcoming, soothing quick meal option on a cold day. You typically have enough ingredients in your [...]View Post →

Lately I’ve been doing a little reading about honey. It truly is an amazing food, straight from the hive, with no added ingredients or preservatives. There’s a slew of possible health benefits from eating honey, but I just enjoy the taste, one that you just can’t find with other sweeteners. And depending on the time [...]View Post →

January is not my favorite month. It is hard getting back to “normal” life after the holidays. It is also long, cold, and COLD! I dress in layers, live under my electric blanket, and eat comforting foods to try and stay warm.       My favorite comfort foods are soup and pasta dishes. When [...]View Post →

Note from Ree: I’m so excited to welcome Jessica from HowSweetEats as a new contributor here on Tasty Kitchen. Jessica’s bulging recipe box (149 recipes, anyone?) is a goldmine of deliciousness, and a testament to Jessica’s love for cooking and baking. For her inaugural post, Jessica brings us the step-by-step instructions for this Gooey Butter [...]View Post →

It was many years ago when my mum first set a bowl of quinoa (pronounced keen-wah) in front of me. It didn’t look like rice. To my teenaged self, it resembled something straight out of a hippie-infested Woodstock-ian field. Quinoa is, in fact, a grain that originated in South America and was once known as [...]View Post →

Here’s a quick Sunday treat that’ll help ease the pain of bidding another weekend farewell. It takes less than half an hour to make, using ingredients you likely already have in your pantry. Make extra to have as a Monday morning pick-me-up!   This Baked Spice Doughnuts recipe is brought to us by Jenna, whose [...]View Post →