Almond Biscotti


Mondays usually call for coffee, and coffee calls for a sweet, dunkable side treat. I became a fan of biscotti as soon as I tried out this recipe. It won’t break your teeth like a lot of other biscotti I’ve tried in coffee shops. It has the slightest amount of softness in the center, without loosing that crunchy outside. This almond biscotti is warming, rustic, and not too sweet. Plus, baking these will fill your home with an aroma reminiscent of an almond cookie.

Making homemade biscotti will require a lot of steps, and a little bit of patience, but overall this is a very easy recipe! Other than rolling the mixture out into logs, it’s a lot like making cookie dough.

I like to wrap these biscotti up in a cute tin with a bag of gourmet coffee to give as yummy gifts.

Potato Corn Chowder


Here’s a great transition recipe that recognizes summer fading into fall. We have both fresh ears of warm weather corn and abundant cool weather potatoes. Warm, bulky chowder is satisfying enough to be enjoyed on a fall day, but this lightened up version is also refreshing enough for summer. The base is made with chicken…

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Lemon Meringue Pie


It seems pretty odd that a blog named “The Lemon Press” wouldn’t have the classic lemony dessert staple – Lemon Meringue Pie – in its inventory. It’s not because I’m not a fan or for lack of trying, I just haven’t found that perfect recipe yet that I felt was worthy of sharing. A few…

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Fool Proof Pie Crust


Blind baking is the process of baking a pie crust without the filling. Dough can be fragile and collapse if it’s too weighted down. For this reason, some pie crusts and tart shells should be baked before any filling is added. The best and easiest way I’ve found to do this is to line your…

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Grilled Salmon with Warm Pineapple Salsa


I think I might have told you already how much I love seafood?  Yup I definitely have, because it’s always high on my list of go-to meals.  Not only is it healthy and versatile, it’s so quick and easy to prepare on busy weeknights. This fresh and vibrant grilled salmon with warm pineapple salsa comes together…

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Slow Cooked Pork Carnitas

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Pork Carnitas can be used as a base for all types of Mexican foods. I like to spoon it into corn tortillas and top with avocado, cotija cheese, freshly chopped cilantro, and a splash of lime juice. But if you want to go ahead and eat this right out of the slow cooker, I won’t…

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Souvlaki Chicken Skewers

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I can’t think of a better time to fire up your grill than Labor Day weekend (besides Memorial Day, 4th of July, and any given weekend during summer). But Labor Day is what we’re celebrating at this moment, and I’m going to make the most of this clear and sunny day in Washington. Today we’re…

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Mango Peach Salsa

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Kicking off this long Labor Day weekend with some fruity, chunky, mango peach salsa! The refreshing combo of mango, peaches, red pepper, onion, and cilantro is the perfect way to ring in the end of summer- with it’s best features. I like to serve this salsa over grilled chicken or fish as a healthy alternative to…

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Polenta Lasagna

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Here comes a weeknight staple- ready instantaneously, simple, filling, and a lifesaver when dinner time comes a knocking. Can you guess what it might be? Lasagna, of course! But not just any lasagna- Polenta Lasagna! Because who doesn’t like those soft golden circles baked and bubbled up with some Italian chicken sausage and cheese? This recipe speaks…

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Oatmeal Raisin Cookies

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These oatmeal raisin cookies are the best version of the classic- thick, chewy, easy, and full of flavor. But as good as they are, I have to admit that I’ve always reached for a chocolate chip cookie over an oatmeal raisin. A cookie would have to be pretty darn good if it didn’t have chocolate in it….

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Rhubarb Barbecue Sauce

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Rhubarb on it’s own is very tart and quite stringy, which is why it’s mostly found cooked or baked. When the stalks break down, they leave a wonderful sweet-meets-tart flavor. I’ve used it in muffins, in no-bake cheesecake, even cooked down to a sauce (like applesauce) and served by the bowlful. This time I wanted…

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Couscous with Pine Nuts and Feta

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I never used to keep couscous in the house. Not for any reason in particular, it just wasn’t on my radar (I’ve been having too much quinoa). Now that I am playing around with it, like in this Couscous Salad Recipe, I’m realizing how much a grain can inspire different flavors. I love making a…

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