Published: August 2026
Author: Olivia R. Recipe origin: Brazil
“Pão de queijo is a traditional Brazilian recipe that is easy to make with kids and is loved by everyone. We love to make it for our family or bring to parties. You can eat as a snack, side dish, breakfast, or lunch. It’s a comfort snack that is good in any season.”
Yield: 26-30 cheese balls
1½ cup freshly grated fresh Gruyere or cheddar cheese
1 cup full fat milk
¼ cup vegetable oil
2 eggs
3 cups of tapioca flour
2 teaspoon salt
1 teaspoon garlic powder (optional)
1. Preheat oven to 350 degrees.
2. Combine tapioca flour and salt in a large bowl, set aside.
3. In a medium bowl combine cheese and eggs and set aside.
4. Add milk and oil to a small saucepan and bring to a simmer over medium heat on stove top.
5. After simmering, remove pan from heat and slowly pour the hot liquid into tapioca flour, stirring with a wooden spoon to combine. The mixture will be gummy and clumpy. Wait to 3-5 minutes to cool down.
6. Add cheese and eggs. Use a wooden spoon or your clean hands to combine until you have a homogeneous mixture.
7. Pour the mixture into a mini muffin pan.
8. Bake for 30-35 minutes until lightly golden.
9. Enjoy it!
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Published: August 2026
Author: Betsy from The Book Club Recipe origin: West Virginia
This recipe, which takes advantage of beautiful summer tomatoes, comes from a cookbook created by a West Virginia book club that’s been meeting every month for the past 26 years! As each of their children has grown up and married, they gift a copy of the cookbook to the newlyweds, alongside a nice set of cookware. If they don’t inspire you to start your own book club, I don’t know what will.
Yield: 6 Servings
1 9″ pie crust (if raw, pre-bake 5-7 mins)
3 pounds assorted medium to large heirloom tomatoes
1 teaspoon Kosher salt, divided
6 thick-cut bacon slices, diced
2 large shallots, chopped
2 garlic cloves, finely chopped (2 tsp.)
6 ounces aged extra-sharp white cheddar cheese, grated (about 1 1/2 cups)
1/2 cup mayonnaise
1/2 cup chopped fresh basil
1/4 cup thinly sliced fresh chives
1 tablespoon Dijon mustard
1 large egg
Fresh basil leaves
Minced fresh chives
Preheat oven to 400°F. Cut tomatoes into 1/2-inch-thick slices. Place about 7 – 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with 1/4 teaspoon of the salt. Cover with additional paper towels.
Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with 1/2 teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes. Cool completely.
Cook bacon in a skillet over medium-high until fat is beginning to render, 4- 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, 6 to 7 more minutes. Stir in garlic; cook until fragrant, 1 minute. Transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.
Stir together cheese, mayonnaise, basil, chives, Dijon, and egg until combined. Sprinkle with pepper and remaining 1/4 teaspoon salt. Fold in bacon mixture.
Gently spread a third of cheese mixture onto crust; layer with half of the roasted tomato slices. Spread another third of cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust.
Bake until set, 40 to 45 minutes. Transfer to a wire rack and let stand 1 hour before serving. Sprinkle with basil and chives.
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Chili Bean mix:
1 can black beans (15oz)
1 can white beans (15oz)
1 can garbonzo beans (15oz)
1 can kidney beans (15oz)
1 can red beans (15oz)
1 can sweet corn (15oz)
1 can tomato paste (8oz)
1 can tomato sauce (15oz)
1 can diced tomatoes (32 oz)
Salt & pepper
At home, add seasoning mix ingredients and store in an airtight container.
Out camping: Add all beans, corn, tomatoes and seasoning mix in one pot. Heat slowly over coals, stirring often, until boiling (about 20 minutes). Season to taste with salt and pepper.
Serve with cheese, sour cream, and Fritos.
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Published: June 2026
Author: Dora Lundell Recipe origin: Sweden
Hailing from Sweden, this not-too-sweet ‘cheesecake’ is made with cottage cheese and is an excellent vehicle for strawberries and cream.
3 cup cottage cheese (large curd)
¾ cup flour
4 egg (well beaten)
1 cup cream
½ cup sugar
1 tsp vanilla
10 cardamom seeds (crushed)
Add salt to your own liking
Optional: strawberries and whipped cream for topping
Wash cheese very well and let drain dry.
Mix flour and cheese with a fork.
Add well-beaten eggs, cream, sugar, vanilla, cardamom, and salt.
Bake slowly in 300–350°F oven for 1 hour.
Place pan in a pan of water while baking.
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Published: May 2026
Author: Jaymie and Lily Recipe origin: Middle East
Sesame-free hummus is nearly impossible to find, as tahini (a paste made from sesame seeds) is a common ingredient. This delicious recipe proves it isn’t necessary—the hummus is just as creamy and flavorful without it.
Naan bread or pita
¼ cup water
2 TBSP of oil packed sun-dried tomatoes (separate a few, chopped, for garnish)
½ tsp salt
¼ tsp ground pepper
2 garlic cloves
1 can (15 oz) chickpeas, drained (separate out a few for garnish)
Chopped fresh parsley, optional
Toast the naan bread or pita. Slice into triangles.
Combine water, sun-dried tomatoes, salt, pepper, garlic, and chickpeas in a food processor or blender. Process until smooth.
Garnish with chopped sun-dried tomatoes, a few chickpeas, and parsley.
Sesame-free hummus is nearly impossible to find, as tahini (a paste made from sesame seeds) is a common ingredient. This delicious recipe proves it isn’t necessary—the hummus is just as creamy and flavorful without it.
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Published: May 2026
Author: Jaymie and Lily Recipe origin: Mediterranean
For those allergic to eggs who can’t use mayonnaise, spinach artichoke dip can be tricky. This recipe is a great substitute for traditional spinach artichoke dip, especially if you like feta!
14 oz can of artichokes, chopped
1 TBSP olive oil
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
8 oz of feta, roughly chopped or crumbled
6 oz fresh spinach, chopped
1 cup parmesan cheese, grated
½ cup Greek yogurt
1-2 scallions, chopped
Preheat oven to 400 degrees.
In a small baking dish mix together the artichokes, olive oil, garlic powder, salt, pepper, and feta.
Bake for 20 minutes.
Mix everything together and then add the spinach, parmesan, greek yogurt, and scallions.
Mix again so everything is combined.
Bake for another 10 minutes.
Serve with your favorite crackers, veggies, chips, or crusty bread!
For those allergic to egg and can not use mayonnaise, spinach artichoke dip can be tricky. This recipe is a great substitute for traditional spinach artichoke dip, especially if you like Feta!
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Serves 8 / Total time: 15 minutes
Ingredients
3 tbsp. roasted & salted pistachios, chopped
4 oz. goat cheese
3 oz. thinly sliced Calabrese or other spicy salami, finely chopped
1 tsp. finely grated lemon zest
24 large dates (about 6 oz.), preferably Medjool, pitted
Hot honey (for drizzling)
Mix goat cheese, salami, and lemon zest in a medium bowl. Slice dates in half lengthwise, taking care not to cut all the way through, and open like a book. Stuff each date with a small scoop of goat cheese mixture.
Arrange dates, filling side up, on a large plate or platter. Drizzle honey over and top with pistachios.
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Published: February 2026
Author: Kristin L. Recipe origin: USA
From Heritage Cookbook creator Kristin L.’s ‘Make Ahead Dinner Party’ menu: This is my go-to dinner party meal! The house smells amazing when everyone arrives and all the work is already done and in the oven! Make sure to serve this with hot crunchy bread. A nice starter is a simple salad with Gorgonzola cheese and a simple vinaigrette. Round things off with something chocolate.
Serves 6 to 8 | 3 hours total (including cooking time)
Garbanzo Beans:
3 15-oz cans garbanzo beans drained and rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, diced
2 celery stalk, diced
3 medium carrots, diced
4 large fresh rosemary sprigs
4 large fresh thyme sprigs
1 teaspoon salt
1/2 cup golden raisins
1 quart chicken stock
Short Ribs:
8 3- to 4-inch-long meaty short ribs
2 tablespoons vegetable oil
1 small onion, chopped
2 small carrots, chopped
2 celery stalks, chopped
5 large fresh thyme sprigs
3 garlic cloves, peeled
3 cups low-salt chicken broth
1/2 cup sherry vinegar
2 fresh tarragon sprigs
1 cup sliced hot cherry peppers, drained (from a jar)
Preheat oven to 350°F. Sprinkle short ribs on all sides with salt and pepper. Heat oil in heavy large wide ovenproof pot over medium-high heat. Add short ribs in single layer and brown on all sides, about 12 minutes. Transfer ribs to plate. Add onion, carrots, celery, 2 thyme sprigs, and garlic to pot. Sauté until vegetables brown, about 10 minutes. Return ribs to pot in single layer, meat side down. Add broth, vinegar, tarragon sprigs, and 3 thyme sprigs and bring to simmer (broth will not cover ribs). Bake uncovered until ribs are tender, about 1 hour 45 minutes.
While the ribs cook, make your beans. Heat oil in a large pan over medium-high heat. Add onion, celery, and carrots; sauté until vegetables begin to brown, about 10 minutes. Add rosemary and thyme. Add beans to pan and broth and bring to boil. Reduce heat to medium-low and add raisins. Let simmer for about 30 minutes. Reduce to low and keep warm.
Using oven mitts, transfer short ribs to stove top. Tilt pot; spoon off fat from surface. Drain bean-raisin mixture. Add cherry peppers and drained bean-raisin mixture to the ribs in the pot. Simmer until sauce thickens slightly, about 15 minutes. Season with salt and pepper. Transfer to bowls to serve.
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Yields 8 to 10 servings / 40 minutes (plus cooling and chilling)
Crust
24 Oreo or other creme-stuffed chocolate sandwich cookies
4 tablespoons unsalted butter, melted
Filling
3 large eggs
1 cup (200 g) granulated sugar
6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup)
1 tablespoon vanilla extract
1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt
½ cup (1 stick) unsalted butter, room temperature
1 cup heavy cream
Topping and Assembly
1 ¼ cups heavy cream
¼ cup (28 g) powdered sugar
1 teaspoon vanilla extract
¼ teaspoon Diamond Crystal or Morton kosher salt
Chocolate curls (for serving; optional)
Crust
Crumble 24 Oreo or other creme-stuffed chocolate sandwich cookies into a large resealable plastic bag and seal. Using a rolling pin, crush to very fine crumbs. (Alternatively, pulse cookies in food processor just until fine crumbs have formed; you should have about 2 cups.)
Transfer crumbs to a medium bowl and add 4 tablespoons unsalted butter, melted. Mix until crumbs are evenly saturated in butter and transfer to a standard 9″-diameter glass pie dish. Press into an even layer across bottom and up sides with a flat-bottomed measuring cup. Chill crust at least 1 hour and up to 12 hours.
Filling
Whisk together 3 large eggs and 1 cup (200 g) granulated sugar in a medium heatproof bowl set over a large saucepan of barely simmering water (bowl should not touch water). Heat, vigorously whisking often, until sugar is almost completely dissolved and mixture is pale yellow and slightly aerated, about 5 minutes.
Add 6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup), 1 tablespoon vanilla extract, and 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt and stir with a rubber spatula until chocolate is melted and mixture is thick and smooth, about 2 minutes. Remove bowl from heat and let cool (do not cover; about 30 minutes).
Using an electric mixer on medium-high speed, beat ½ cup (1 stick) unsalted butter, room temperature, in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add cooled chocolate mixture, and beat just until combined, about 30 seconds. Scrape down sides and bottom of bowl with a rubber spatula, then mix on medium-high speed until slightly lightened in color and fluffy, about 5 minutes. Set butter mixture aside.
Beat 1 cup heavy cream in another medium bowl on medium-high speed until stiff peaks form, about 2 minutes. Scrape whipped cream into reserved butter mixture and gently stir to combine. Scrape filling into crust and smooth into an even layer. Chill (uncovered) in the refrigerator at least 4 hours.
Topping and Assembly
Just before serving pie, using an electric mixer on medium-high speed, beat 1 ¼ cups heavy cream, ¼ cup (28 g) powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon Diamond Crystal or Morton kosher salt in a medium bowl until light and fluffy, about 2 minutes (be careful not to over beat). Dollop whipped cream over pie filling and, using offset spatula or a spoon, spread out to crust in an even layer, creating dramatic swirls and swooshes. Top with chocolate curls if desired.
Do Ahead: Pie (without toppings) can be assembled 1 day ahead. Cover with plastic wrap or buttered wax paper and keep chilled.
“This was a favorite of mine growing up! I’ve played around with the recipe over the years, and think this version is perfect!”
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Published: January 2026
Author: Sara Forte Recipe origin: ‘Around Our Table: Wholesome Recipes to Feed Your Family and Friends’ by Sara Forte (published by Hardie Grant)
In her most personal cookbook yet, ‘Around Our Table,’ Sprouted Kitchen’s Sara Forte shares recipes designed for all of life’s moments, from big celebrations to the quiet times of need. These Chicken Parmesan Meatballs are a perfect example: a more structured take on her classic turkey meatballs from ‘Bowl + Spoon,’ crafted to be an ‘easy sell’ for picky kids and a nourishing gift for new moms.
3 cloves garlic, grated
1 teaspoon fennel seed, roughly chopped
1 teaspoon Italian seasoning
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground pepper
1 large egg
1⁄3 cup / 55g panko
1⁄3 cup / 35g grated Parmesan
1⁄3 cup / 7g well-chopped flat-leaf parsley + more for garnish
1 tablespoon extra-virgin olive oil + more for cooking
1 pound / 450g ground chicken, dark meat included
FOR THE POLENTA
1 cup / 200g polenta
Salt and pepper
2 cups / 475ml water
2 cups / 475ml milk
2 tablespoons salted butter
1 (24-ounce / 680g) jar of marinara
6 ounces / 170g mozzarella, shredded or torn
1⁄2 cup / 50g grated Parmesan + more for finishing
FOR THE CHARD
2 tablespoons extra-virgin olive oil
3 cloves of garlic, sliced thin
1 large bundle rainbow chard, chopped
Salt and pepper
Squeeze of lemon
Chopped parsley, for serving
Serves 4–6
In a large mixing bowl, combine the garlic, fennel seed, Italian seasoning, salt, pepper, egg, panko, Parmesan, parsley, and oil. Stir to mix well. Add the ground chicken and fold everything in to combine. Let this mixture rest for 15 minutes or in the fridge for up to a day.
Start the polenta. In a large pot over medium heat, combine the polenta, salt, pepper, and water, stir and simmer for 15 minutes. Turn the heat to low, add the milk and continue to simmer, stirring occasionally, for 15 more minutes. We want it to be loose; it firms up as it cools, so add more water or milk for desired consistency. Stir in the butter and taste for seasoning. Cover and set aside.
Preheat the oven to 475°F / 245°C. Warm a thin layer of oil in an ovenproof skillet over medium heat. Form the chicken mixture into small balls and, once the oil is hot, sear the balls. About 3 minutes per side until the outsides are just golden (these can also be roasted for 15 minutes). Turn the heat to low, pour the marinara over the balls, and stir gently. Let the marinara warm up for a few minutes. Put a piece of the mozzarella on top of each ball, plus a sprinkle of Parmesan, and put the pan in the oven for 6 to 8 minutes until the cheese is just golden.
For the chard, heat the oil in a skillet over medium heat. Add the garlic and let it cook for 30 seconds until fragrant. Add the chard and sauté for 2 to 3 minutes. Sprinkle with salt and pepper, a squeeze of lemon, and set aside off the heat.
Assemble your bowls. Make a pillow of polenta, add a few meatballs with sauce, and put some chard on the side. Finish it all with some fresh herbs and a sprinkle of Parm.
MAKE AHEAD
Do the searing or roasting step, cover them in the marinara, and keep covered in the fridge a day in advance. To finish, bring the dish to room temperature, add the cheese, and add 5 more minutes to the baking step. To freeze, cook them all the way through during that searing step, cool, cover them in sauce, then package and freeze them.
CHANGE IT UP
Dairy free: You can get away without using the cheese; just increase the panko to 1⁄2 cup / 65g and skip the cheese topping. Use a nondairy milk and butter in the polenta.
Gluten free: Almond meal or gluten-free breadcrumbs may be used as a substitute for the panko. I would suggest keeping the balls small.
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