Tater tots are delicious but also magical!

We’ve cracked the code by crafting the world’s best smoked brisket sandwich. It has crunch, acid, cheese and tender, succulent, smoky beef.

We repurposed some extra street taco-sized tortillas to make breakfast tacos–a most delicious yet spontaneous home-cooked breakfast.

Our go-to meal for simple and quick has everything that we love: roasted Brussels sprouts, crispy bacon, cheese, balsamic, and runny egg.

There’s nothing that beats crispy chicken thighs with crunchy rice which has soaked up all of the drippings.

Pureed peach and mixed with it whiskey, lemon juice, bitters and muddled mint. We added seltzer water to create this fizzy cocktail.

Fresh pesto, tossed with penne pasta, and topped with sauteed shrimp and cherry tomatoes.

We substituted homemade Greek yogurt for mayonnaise in this chicken salad. The taste was indistinguishable, but it was much healthier.

We craved pulled pork, but didn’t want to man a smoker for seven hours. Solution? A pressure cooker. Tender and succulent!

Color us converts to breakfast charcuterie. In addition to being delicious, it is super-duper easy—perfect for lazy Sunday mornings.

These chicken kebabs with lemon coconut aminos glaze won the night. We served them over wholegrain rice.

We used a trick to give the chicken a crispy, fried-like texture. This sauce tastes bold and spicy. The Instant Pot does yeoman’s work.

This summer Cobb salad with garden-fresh tomato is a grand slam, especially its dressing, a non-creamy, clean-eating riff on honey mustard.

An airfryer makes delicious French fries. And, if it could do nothing else, that’d be enough because healthier French fries change the game.

Hearing taco salad for dinner, we expected a shell bowl filled with grease and sour cream. But, this taco salad is not that taco salad.

Seeking to accentuate the “comfort” for our sick wife, we used skin-on chicken thighs for this chicken noddle soup made in the Instant Pot.

We cooked pork chops sous vide then breaded and finished them in the oven to get that crispy, crunchy crust using our faux fried technique.