Category: Recipes & Food

It’s crazy to think that it’s time to start to plan our Thanksgiving menus, but it indeed is the time! When thinking up what to share for my November recipe, I found myself reflecting on just how different this holiday will feel. It seems everything this year has been new or breaking with tradition, and rather than running from it, I decided, why not lean into it?  Thanksgiving was always different for my Italian American family. The turkey was always the dry (sorry, Nana!) stepsister to our family’s lasagna, and let me be real; I was just there for the sides. I think most of us were/are. So why not bring something a little fun to the table this year, like this spicy baked macaroni and cheese recipe?

Joanna’s note: Exciting news: I am thrilled to welcome a new recipe contributor here on the blog! Meet Josh Borden from Wanderlust & Piecrust. Josh and I connected on Instagram long ago and have been quietly making plans for him to join my team — and it’s finally time! He’s relatively new on the scene and some truly wonderful recipes to share. We can’t wait to share even more! Be sure to follow Josh on Instagram, too.

October has always been a whimsical time of year for me. It signals the opening of the gateway to the holiday season. Nothing contributes to this time of year quite as much as the flavors and foods of fall: soup, pumpkin, spices, and crisp apples. One particular fall favorite of mine is my Buttermilk Pumpkin Pancakes recipe. I am sure I am not alone in the general feeling of disappointment at how pumpkin-flavored things have just become sticky sweet and lacking anything cozy and spicy. Often the standard pumpkin pancake recipes you find rarely carry any of that sought after flavor. When I created this pancakes recipe, the flavor profile needed to give way to those authentic Fall flavors, and that’s precisely what it does. A more unique and robust flavor is achieved by taking a few extra steps when handling the common ingredients found in a standard pancake recipe and by creating your own blend of spices instead of reaching for that premixed pumpkin spice (you know, the one that’s been sitting in the back of our pantry for years).

This year has definitely been a mixed bag of emotions, but I’m doing my best to stay positive. One bright spot has been consistently working in partnership with Fred Meyer and Kroger on Instagram! They’ve been such awesome brand partners, especially since it gives me more of an opportunity to share recipes I love. I’m also aware that not all of my blog readers follow me on Instagram, so just in case I decided to publish it to the blog, too! This recipe is straight from my Yia Yia’s recipe collection (that’s Greek for grandma, btw).

Ever since the start of sheltering in place, I’ve admittedly been indulging in wine more. I blame the fact this is summer now and our patio is finally settled enough to sit outside and sip rosé! In order to reduce the number of grocery store outings we have to do, I decided to try Winc, a wine delivery service that I’ve seen tons of ads for on Instagram. A friend of mine swears by it, so I signed up using her code which got me a few free bottles. I figured it was free to try, so why not… and now, I am here to tell you that I am OBSESSED. This is not a sponsored post — I simply want to share with you a service that I’ve been loving lately! I will say, if you do sign up, I get credits for my account to get more wine. But you will also get $22 off your first order, so win-win!