Recipes

Flour on the table, sheets on the rack, and every hand in the house helping – homemade cheese raviolis from scratch, step by step.

Butter, fresh sage, and cream – a three-ingredient sauce that takes as long as the pasta water. Born to be poured over homemade raviolis.

What happens to the rest of the blueberries we pick every year – a warm, bubbling cobbler that works straight from the freezer stash.

No-measurements pork chop gravy made right in the frying pan – and the reason our kids answered ‘Pork chops, rice, and gravy!’ for two years straight.

Golden pan-fried pork chops the way we make them – four everyday seasonings, a fork instead of a tenderizer, and step-by-step photos of the whole thing.

Skillet sloppy joe meat tucked inside Grands butter biscuits and baked for 10 minutes – the easiest family dinner we make. Plus a pulled BBQ chicken version.

Homemade blueberry syrup from berries we hand-picked at a local farm – simple to make, keeps 2-3 weeks in the fridge, perfect on pancakes or vanilla ice cream.