I recently had the awful realization that I don’t make homemade breadsticks nearly enough as I should. They’re perfect for dunking into soups or stews, serving with various dips, or even just eating them warm all by themselves. I wanted to change all that with these Seeded Pumpkin Breadsticks. Tis the pumpkin season and so it seems like the right thing to make. They’re not sweet at all, which is what I fear most people think about when they see pumpkin recipes, but thanks to some spices in the dough, they’re perfectly flavored and go so well with the multi-seeded topping. And if you’re not a fan of breadsticks, I’ve given you some instructions for turning these into small rolls or even larger sandwich rolls! The world is your oyster with this recipe and you should definitely make them as soon as possible.
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We’re right in the full swing of pumpkin appreciation month over on Instagram and on this blog. Things got started earlier in the week with these 
What do you get when you combine everyone’s favorite pumpkin pie with my all-time favorite rice pudding? These Mini Arroz Con Leche Pumpkin Pies! That’s Spanish for a super fancy pumpkin rice pudding, in case you were wondering. This recipe is a riff off of this 
I’ve been a huge fan of beef stroganoff for a very long time now, and it is partly because I think it’s an absolutely delicious dish. The real reason however, is because there’s just something about it that makes me think I’m very elegant and posh when I make it at home or order it at a restaurant. The dish itself is not particularly fancy nor is it even remotely complicated. It’s a humble dish with very modest ingredients. Nothing you can’t find at a grocery store. No matter how many times I make it, it’ll still have a special place in my heart, or in my stomach I guess I should say. I’ve tried my hand at a 
The classic and ever-comforting chicken pot pie (one of my all time favorite fall dishes) meets chicken salad with this deliciously addicting recipe. I know that I should be thinking about warming soups and stews right now, but we’re having hot weather here in Los Angeles yet again, and so my brain is still in summer mode. The great thing about this Chicken Pot Pie Salad though is that you can make it all year long. It’s comforting, but light at the same time, thanks to the homemade tarragon dressing. Serve warm, room temperature or cold right from the fridge. Did I mention that biscuits are involved? It’s always a good day when biscuits are involved.
I’m continuing my Great British Bake-Off challenge on the blog with this Raised Pork and Egg Pie! Earlier in the week, I shared Mary Berry’s 
I’ve recently been rewatching The Great British Bake-Off (or The Great British Baking Show as it is named here in the US), and although I’ve already seen what has been available here in the states before and even though I’m rewatching it for the third time, I still love it! I still cry and laugh and get excited as I’ve never seen it before even on this third viewing. The contestants are so lovable and my favorite part is that they’re all friendly and willing to help each other, and do so on several occasions. I find that kind of camaraderie doesn’t really happen in American reality shows. I just wish that there was a way to watch some of the earlier seasons that aren’t available here in the US (mainly the very first season where 
I’m giving a Tex-Mex spin on a classic Italian-American dish that we all know and love. If you’ve ever been to any old school pizza parlor, then chances are you’ve probably had your fair share of meatball subs. Perhaps, you’ve made them at home countless of times? Chewy bread filled with meatballs, marinara sauce and lots of mozzarella cheese—what’s not to love about that? Absolutely nothing. Although I’m a big fan of the classic, I wanted to take things a step further and make these Tex-Mex Meatball Subs. Why? Because it just seemed like the right thing to do. These crusty rolls are filled with taco-spiced meatballs and pepper jack cheese, and then topped with a spicy slaw, avocado, cotija cheese, pickled jalapeños and a spicy crema. It’s a recipe you never knew you needed but won’t be able to live without. Did I mention they come together quickly and without much fuss? That’s what makes them so great, aside from their taste of course.
I’ve had a few baking sheet recipes on the blog now, and each one quickly becomes my favorite. From 
You can’t beat a classic buttermilk old fashioned doughnut, unless of course pistachios are involved and then it’s all over from there. Game set match. These Pistachio Buttermilk Old Fashioned Doughnuts are here to stay, and they just so happen to be the perfect weekend baking project. Of course, no baking is actually involved, because if I’m being 100% honest, fried doughnuts are a million times better than 
