Onion Jam is a slow-cooked preserve that transforms humble onions into a rich, glossy condiment with remarkable depth. As the onions gently soften and caramelize, their natural sweetness intensifies, balanced by savory notes and a subtle touch of acidity. The result is tender, spreadable, and complex, with layers of buttery richness, mellow allium flavor, and a lingering finish on the palate. Spoon it onto a cheeseboard, tuck it into a grilled cheese sandwich, or serve it alongside roasted meats to add warmth and contrast. Sweet without being cloying and savory without becoming heavy, onion jam brings a polished, versatile character to both simple snacks and elaborate dishes.
Ingredients
2 tablespoons olive oil
3 large, sweet onions, cut into 1/4-inch dice
2 parsley sprigs
2 Fresh Thyme sprigs
1 fresh rosemary sprig
1 cup sugar
3/4 cup white balsamic vinegar
½ teaspoon of Kosher salt
Process
Heat the olive oil in a large pot over medium heat until it shimmers. Add the onions and cook over medium heat, stirring occasionally, until golden brown, about 15 minutes.
Tie the parsley, thyme, and rosemary with kitchen twine. Add the herb bundle to the diced onions. Cook over low heat, stirring a few times, until fragrant, about 3 minutes.
Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, for about 5 minutes.
Turn the heat to high and cook without stirring for about 6 minutes, until the caramel turns amber brown. Then reduce the heat to low.
Stir in the white balsamic vinegar. Simmer over low heat for about 5 minutes, stirring occasionally, until the jam thickens and the vinegar is absorbed. Remove the herb bundle. Season with salt and let the jam cool until warm.
Note: The caramelized onion jam can be refrigerated for up to five days. Serve warm or at room temperature.
Turn humble bok choy into a crave-worthy side dish with a quick trip to the oven! Roasting creates delightfully crisp, caramelized edges while keeping the leaves tender. Garlic, sesame oil, and a sprinkle of seasoning add a savory flavor boost. Serve it alongside rice, noodles, grilled meats, tofu, or seafood for an effortless, colorful upgrade to almost any meal.
Ingredients
1 1/2 pounds of baby bok choy, washed
4 cloves garlic, pressed or grated
2 tablespoons sesame oil
1 tablespoon seasoned rice vinegar
3 tablespoons soy sauce
1/2 teaspoon salt
1 teaspoon grated fresh ginger
1/4 teaspoon Korean Red Pepper Powder (or red pepper flakes)
¼ teaspoon black pepper
1/2 teaspoon sesame seeds or scallions for garnish
Process
Preheat oven to 400°F.
Position the oven rack in the middle of the oven. Line a baking sheet with aluminum foil or parchment paper and set aside.
Trim about 1/2 inch from the bottom of each baby bok choy. Wash and dry the bok choy. Cut each one lengthwise into four pieces, leaving the stem intact so the pieces stay together.
In a small bowl, whisk together minced garlic, ginger, sesame oil, soy sauce, rice vinegar, salt, pepper, red pepper flakes,
Arrange the bok choy evenly on the baking sheet: Brush the sauce over the bok choy, covering every nook and cranny. Sprinkle with black pepper and salt to taste.
Roast for 10 minutes. Turn the bok choy over and roast for another 6–8 minutes, until the leaves are crisp and lightly browned.
Do not overcook the bok choy. It should remain crisp-tender. Cut it into pieces and serve or drizzle it with high-quality balsamic vinegar before serving.
Sprinkle with sesame seeds and/or sliced scallions. Serve immediately.
Gnocchi, pronounced NYOW-kee, are Italian dumplings made with flour, eggs, and potatoes. Gnocchi can be served in tomato sauce, tossed with pesto, or sautéed with butter and herbs. Homemade gnocchi are soft and pillowy inside and are far superior to store-bought dried gnocchi. Give homemade a try and serve with your favorite sauce.
Brown butter sage sauce recipe follows; prepare ahead if desired. See steps below for easy reheating.
Ingredients
1-3/4 to 2 pounds of potatoes (about 5 medium). Do not peel potatoes. Use starchy potatoes, such as russets or Yukon Gold
½ cup freshly grated Parmesan cheese
1-1/2 teaspoons of salt
¼ teaspoon black pepper
¼ teaspoon of ground nutmeg (fresh if possible)
1 large egg yolk, beaten with a fork (save white for another recipe)
1 cup (or more) all-purpose flour
2 tablespoons of butter for sautéing
Process
Cover potatoes with at least 1″ of salted water and boil potatoes whole for about 20 – 25 minutes or longer. Potatoes should be fork-tender. Transfer to a large bowl. Cool slightly about 10 minutes.
When cool enough to handle, peel potatoes and cut into chunks.
Mash potatoes until smooth.
Mix in Parmesan cheese, salt, pepper, and nutmeg.
Add egg yolk and mix until blended.
Slowly add 1 cup of flour. Knead for about 2 minutes until the dough is smooth. If it feels too sticky, add more flour, one tablespoon at a time.
Line a rimmed baking sheet with parchment.
Set a large pot of salted water on the stove to boil.
Divide dough into 4 equal pieces. Roll 1 piece on a lightly floured surface into a 24-inch-long rope.
Cut the ropes into 3/4-inch (2 cm) pieces. Press each piece lightly against the tines of a fork to form ridges; don’t press too hard. Lightly dust with flour and toss so pieces don’t stick together. Repeat with the remaining dough. Let the gnocchi rest 20 minutes before boiling.
Melt two tablespoons of butter in a large skillet. Set aside until gnocchi are ready to be sautéed.
Spoon gnocchi in the large pot of boiling salted water until they float to the surface; boil for 1 minute longer.
With a slotted spoon, transfer gnocchi to skillet with melted butter. Sauté all gnocchi over medium-low heat until they begin to brown, stirring occasionally for about 5 minutes.
Optional: Sprinkle with chopped walnuts.
Cover with your favorite sauce and serve.
Sage Brown Butter Sauce
Ingredients
½ cup of butter
1/3 cup thinly sliced fresh sage leaves, see Tip below
1-1/2 teaspoons finely grated lemon peel
Process
Cook butter in a medium skillet over medium-low heat until it starts to brown, about 4 minutes. Stay nearby and stir or move the butter with a spatula so it browns evenly and becomes golden brown. Watch closely to avoid burning the butter.
Add sage leaves and lemon peel. Remove from heat.
Season with salt and pepper. Set sauce aside until ready to use.
Tip
Remove the stems by cutting the leaves from the stem.
Stack the leaves with the largest leaf at the bottom and the smallest at the top. Align the leaves.
Roll the leaves tightly to create a cylinder.
Slice with a sharp knife into thin, even ribbons. Aim for consistent thickness. Use the ribbons right away.
Delicious golden chicken thighs roasted with garlic and herbs
Get ready to WOW your guests with a zesty chicken thigh recipe that’s perfect for parties or cozy dinners. Swap in legs or drumsticks if you like—either way, expect bold, garlicky goodness. Only invite fellow garlic lovers; this dish celebrates that irresistible allium. For best results, prepare the marinade a day ahead. The longer the chicken soaks, the more flavor you’ll get—aim for at least six hours and up to twenty-four for maximum deliciousness. Use fresh herbs and freshly peeled garlic; packaged substitutes lack the bright aroma and rich flavor of fresh ingredients, which make this dish more enjoyable for everyone.
Ingredients
3 – 4 pounds of skin-on and bone-in chicken thighs
1/2 cup of olive oil
16 fresh garlic cloves
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1/2 cup (or more) fresh parsley
Marinade
About 1/2 cup of olive oil – more or less to cover the chicken pieces
6 peeled and smashed garlic cloves – cut in half after you smash them
½ cup of fresh flat leaf Italian parsley, minced
Process
Preheat oven to 400°F.
Prepare chicken thighs: Rinse and trim away excess skin and fat, then pat dry.
Place the thighs flat in a baking dish so they fit without overlapping. See Note below.
Pour the marinade over the thighs. Cover the dish and refrigerate for 6–24 hours, turning the thighs once.
Place the marinated chicken pieces on a foil-lined rimmed baking sheet, scraping off excess oil first.
Use a slotted spoon to remove the garlic and parsley from the marinade and place them on the chicken. Set aside 1/3 cup of the marinade oil; discard the remaining marinade oil.
In a separate bowl:
Add 8 minced garlic cloves, 1/3 cup reserved olive oil, chopped rosemary, and fresh thyme leaves.
Pour this mixture over the chicken in the pan.
Bake for 45 minutes – do not turn chicken during roasting.
*Note:
I have marinated the chicken pieces in a large zip-close plastic bag. It saves on clean-up.
Do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.
4–5 fresh jalapeños, seeded and finely diced (leave seeds in 1–2 for extra heat)
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
For the Crispy Panko Topping:
1 cup panko breadcrumbs
3 tablespoons unsalted butter, melted
¼ cup freshly grated Parmesan
½ teaspoon garlic powder
¼ teaspoon smoked paprika
Pinch of kosher salt
Process
Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish or a 2-quart casserole dish with cooking spray.
In a large mixing bowl, beat the cream cheese with a hand mixer until smooth. Add the sour cream and mayonnaise and mix until fully combined. Fold in 1½ cups of the cheddar (reserving ½ cup for topping), the Monterey Jack, diced green chiles, fresh jalapeños, garlic, cumin, smoked paprika, salt, and cayenne. Stir until evenly mixed.
Spread the mixture into the prepared baking dish in an even layer. Scatter the reserved ½ cup of cheddar evenly over the top.
In a small bowl, combine the panko, melted butter, Parmesan, garlic powder, smoked paprika, and salt. Toss with a fork until the panko is evenly coated and clumping slightly. Sprinkle the panko mixture evenly over the top of the dip.
Bake for 25–30 minutes, until the dip is hot and bubbling at the edges and the panko topping is deep golden brown and crispy. If the topping browns before the dip is bubbling, tent loosely with foil for the last few minutes.
Remove from the oven and let cool for 5 minutes before serving — it will be extremely hot. Garnish with sliced fresh jalapeño and fresh cilantro or scallions. Set out alongside tortilla chips, crackers, and any other dippers.
Some recipes are timeless, especially when it comes to party snacks. One popular choice is the Easy Layered Salsa Dip, a guaranteed crowd-pleaser. This dip was very popular in the 1980s and combines cream cheese, Picante Chunky Sauce, and toppings like cheese, lettuce, onions, tomatoes, chili peppers, and black olives. It has been a staple at family gatherings since the ’80s and is the kind of dip that makes people hover around the kitchen island until it’s gone. Get ready to watch it disappear!
Ingredients
1 jar of Picante Chunky Sauce
1 (8-oz) cream cheese
1 (4-oz) can chopped mild chunky Chile peppers (no seeds)
1 8-oz bag shredded Iceberg lettuce
1-1/2 cups chopped fresh tomatoes or sliced cherry tomatoes
1 can of sliced black olives
2 cups of fancy shredded cheddar or mozzarella cheese
Process
Mix Picante sauce, cream cheese, and the can of mild Chile peppers until pink. Don’t overmix; it’s okay to have some white streaks of cream cheese.
Spread in a shallow pie dish or quiche dish.
Spread the cream cheese mixture, then add a layer of shredded lettuce, chopped tomatoes, black olives, and finish with shredded cheddar or mozzarella.
The serving options are many. Tortilla chips are traditional, but I also like to offer bell pepper chunks and cucumber slices for a lighter snack. No matter how you prepare it, after over 40 years in my family, it is always the first to go at family gatherings
A plate of homemade spinach ravioli garnished with herbs and cheese
Serve these raviolis gently tossed in browned butter with fresh sage for a simple, aromatic finish, or dress them in a light tomato-basil sauce for a brighter, heartier option. They also pair well with a delicate cream sauce infused with white wine and lemon zest for an elegant touch. Finished with a dusting of grated Parmesan and a drizzle of high-quality olive oil, Three Cheese Spinach Wonton Raviolis make an inviting appetizer, a comforting main course, or an impressive dish for entertaining.
Ingredients
½ cup squeezed, chopped, cooked fresh or frozen spinach
½ cup coarsely grated mozzarella
½ cup ricotta (whole milk or low fat)
½ cup freshly grated Parmigiano-Reggiano plus extra for sprinkling
¼ teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper to taste
32 square wonton wrappers
Shredded basil for garnish
Browned Butter and Sage Sauce
Directions
In a large bowl, combine the spinach, mozzarella, ricotta, ½ cup Parmesan, nutmeg, and salt and pepper to taste.
Moisten the edges of one wonton at a time with water (or egg wash), keeping the remaining wontons covered.
Put a level teaspoon of the filling in the center of each wrapper, then place another wonton on top.
After folding, use your fingers or a fork to crimp the edges tightly. This not only seals the wonton but also gives it a professional look. See Note below for crimping methods.
As they are filled, transfer the ravioli to a flour-dusted sheet pan. Repeat with the remaining wonton wrappers and filling.
Cook the ravioli in boiling water over medium-low heat for 3–5 minutes, until just tender. While it cooks, warm the sauce. To serve, place ravioli in four shallow bowls, spoon sauce over each portion, and sprinkle with cheese. Top with shredded basil.
BROWNED BUTTER AND FRESH SAGE SAUCE
Ingredients
½ cup of butter
10 to 15 Fresh Sage Leaves, chopped
2 cloves of Garlic, minced
Salt and Pepper to taste
Process
In a medium saucepan, melt the butter over medium-low heat. Stir occasionally to ensure even melting.
Add the minced garlic once the butter is melted. Cook for about 1 minute until fragrant, being careful not to let it burn.
Add the fresh sage leaves to the melted butter. Continue to cook, stirring occasionally, for about 2-4 minutes until the butter turns a light brown color and has a nutty aroma. The sage leaves should become crispy.
Add salt and pepper to taste.
Note: Choose a folding method Triangle-fold: Place filling in the center, fold diagonally to form a triangle, press out air pockets, then bring the two bottom corners together and overlap slightly.
Nurse’s cap fold: Fold in half to form a rectangle, then bring two corners together and overlap them.
Half-gold ingot fold: Fold one corner to the middle, then bring two corners together and overlap.
These folds naturally crimp the edges together with a fork, reducing the chance of leakage.
Eggs are a delightful culinary canvas any time of day—breakfast, lunch or dinner—and every part is edible, even the shell when ground for calcium. While shell color doesn’t change flavor, I’m lucky to know farmers whose hens lay blue, green, pink, brown and white eggs—Easter surprises all year. Those backyard eggs are incredibly fresh and, to me, taste like sunshine on a plate. Versatile and nutritious, eggs adapt to countless meals. Try a playful baked frittata: toss in your favorite vegetables, bits of cheese and a pinch of herbs to make a signature version. Serve a colorful tossed salad alongside a warm slice of frittata for a satisfying, balanced dinner.
Ingredients
7 Large Eggs
¼ cup of Whole Milk
1/3 cup of cheese (see NOTE below for choices)
Dash of salt
Dash of pepper
¼ cup of parsley, finely chopped
1 teaspoon of fresh thyme
Up to 1-½ cup of vegetables, (see NOTE below)
Process
Preheat oven to 350F.
Spray a deep pie plate, or a 11”x5” 7” oven proof dish
Beat all ingredients together
Mix egg mixture with your choice of vegetables and cheese
Bake in a preheated oven for 30 minutes or until a knife inserted in the middle comes out clean.
NOTE:Add-in Ingredients in ½ cup increments, up to 1-1/2 cups
Recommended Vegetables for Frittatas
Asparagus: Tender asparagus tips provide delicate, almost sweet notes while the slightly firmer stalks contribute a gentle snap. Roasting or sautéing the asparagus briefly before adding it to the pan concentrates its natural sugars and softens any fibrousness, producing a tender result without losing its color.
Spinach: A classic choice, spinach wilts down significantly and adds a rich green element. It is well paired with various cheeses and herbs.
Mushrooms: They add a savory depth of flavor and a nice texture. Sauté them before adding them to the egg mixture to enhance their taste.
Bell Peppers: Available in various colors, bell peppers add sweetness and crunch. They should be sautéed until tender before mixing with the eggs.
Zucchini: This vegetable adds moisture and a mild flavor. Sauté it to reduce excess water before adding it to the frittata.
Onions: They provide a strong flavor base. Caramelizing onions before adding them can enhance their sweetness and depth.
Broccoli: This hearty vegetable holds its shape well and adds a nice crunch. It should be steamed or sautéed until tender before use.
Tomatoes: Fresh or sun-dried tomatoes can add a burst of flavor. If using fresh tomatoes, pat them dry to avoid excess moisture in the frittata.
Popular Cheese Choices
Cheddar: A good choice is cheddar because it adds creamy, tangy flavor and melts well, making the frittata richer. Choose mild, medium, or sharp to suit your taste. Use block cheese instead of pre-shredded for better melting and texture. Mozzarella: Mozzarella has a mild taste and melts well, giving a creamy, stretchy texture. Fresh mozzarella contains more moisture and makes a frittata softer. Low-moisture mozzarella is drier and gives a firmer result. Feta: This crumbly, tangy cheese adds a Mediterranean flavor. It pairs well with spinach, tomatoes, and olives. Feta does not melt fully but adds a salty, textured contrast. Parmesan: A firm, nutty cheese that adds savory flavor. It does not melt smoothly like soft cheeses, but you can grate it into the eggs or sprinkle it on top for a tasty finish. Gruyère and Pecorino Romano: Gruyère has a mild, nutty, slightly sweet taste and melts smoothly, so it works well in vegetable or meat frittatas. Pecorino Romano is saltier and sharper, so use only a small amount in strong, meat-based frittatas.
Tips for Using Cheese in Frittatas
Grate or crumble your own cheese to ensure smooth melting and avoid additives found in pre-shredded cheese.
Combine cheeses for complex flavors, such as mozzarella with Parmesan or cheddar with Gruyère.
Moderate the amount to prevent a greasy or overly heavy frittata.
Pair with ingredients:
Vegetable frittata: mozzarella, Gruyère, Parmesan, or goat cheese
Meat frittata: cheddar, Pecorino Romano, or Gruyère
Mediterranean frittata: use feta, goat cheese, or mozzarella. Choose cheese based on the flavor and texture you want. Try different combinations to find a balanced taste.
A vibrant fruit pizza topped with assorted fresh berries and kiwi on a wooden board
Perfect for summer get-togethers, this dazzling fruit pizza steals the show and won’t stress you out in the kitchen. Pick fruits that slice and bite easily—think juicy but not soggy—and choose varieties that stay bright instead of browning. Mix colors and shapes for a playful, eye-catching layout: berries, sliced peaches, kiwi, strawberries, bananas, mandarin segments and a dollop of passion fruit all work wonders. Gently press each piece into the cream cheese layer so it stays put while you admire your masterpiece. The mix of textures and flavors keeps every bite exciting, from the creamy base to the burst of fresh fruit. For the best crunch and visual pop, assemble the fruit pizza the same day you serve it. Invite friends, let everyone grab a slice, and watch the compliments roll in—this is one dessert that looks as fun as it tastes!
Ingredients
1 package (18oz) refrigerated sugar cookie dough
½ cup granulated sugar
1 egg
1 8-oz package of cream cheese
¼ cup of sour cream
1-1/2 teaspoons of pure vanilla extract
For Glaze
1 cup of clear fruit juice such as apple or white grape juice
¾ cup granulated sugar
2 ½ teaspoons cornstarch
1 teaspoon lemon juice
Process
Preheat oven to 350°F
Unroll the refrigerated sugar cookie dough.
Begin flattening out the dough onto a 12” pizza pan, or 9″ x 13″ baking pan with raised edges.
Work the dough until it is spread out to the outer edges of the pan.
Bake until lightly brown, about 12 – 15 minutes.
Remove from oven, allow it to cool completely
Filling
With an electric mixer, in a medium bowl combine sugar and egg, beat until sugar is dissolved.
Add cream cheese, sour cream and vanilla, beat until creamy. Add more sour cream if filling is too stiff to spread.
Spread filling on cookie crust.
Start in the center of the pizza and arrange the fruit outward in a circle or create any pattern you like.
Glaze
In a small saucepan over medium heat, add fruit juice, sugar, cornstarch, and lemon juice. Bring to a boil, then cook, stirring constantly, until glaze is thick (should stick to back of a spoon), about 5 to 7 minutes.
Remove saucepan from heat and allow glaze to cool while assembling fruit pizza.
Pour fruit juice glaze on top of fruit pizza, making sure to cover all of fruit
Refrigerate glazed fruit pizza for at least 1 hour before slicing.
Delicious avocado toast topped with fresh mozzarella, roasted cherry tomatoes, and basil leaves
Imagine tiny flavor explosions on toast: ripe avocado, mashed with a spritz of lemon or lime, a slick of olive oil, and a pinch of salt becomes a silky, zesty base that plays off bright roasted tomatoes. Thin slices of fresh mozzarella tuck in atop the warm crostini, softening and stretching slightly from the toast’s heat to add a gentle milky hug. To assemble, smear the avocado over each piece of toast, plop on a spoonful of juicy roasted tomatoes, and nestle a few mozzarella slices on top. Scatter chopped basil like confetti and finish with a playful drizzle of balsamic reduction or extra-virgin olive oil. The bite delivers delightful contrasts: crackly bread, creamy avocado, tangy-sweet tomato, and pillowy mozzarella. These crostini are perfect for kicking off a relaxed gathering, stealing the show at a dinner party, or bringing cheerful flair to any antipasti spread. All recipes for Kitchen Moxy can be found at www.kitchenmoxy.com
1 clove of garlic, sliced in half; press or grate one half
8 ounces fresh mozzarella cheese, cut into 8 thin slices
1 large avocado, halved, pitted, and mashed
1 teaspoon of fresh lemon juice
1 teaspoon dried oregano
¼ cup roughly chopped fresh basil
1 pinch flaked sea salt
Process
Heat the butter in a large skillet over medium heat. Add bread slices to the skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
Transfer crostini to a work surface; rub garlic half on each slice. Sprinkle with a pinch of dried oregano.
Mash avocado with grated garlic, a teaspoon of lemon juice, and 1 tablespoon of olive oil. Spread one scoop on top of each crostini.
Top each crostini with mozzarella, a roasted tomato slice, and a basil leaf. Drizzle with 1 tablespoon olive oil and sprinkle with flaky salt.
Kitchen Moxy 