Get the latest recipes from Staceyfish http://www.grouprecipes.com/people/staceyfish This classic pizza is typically Italian -- a few fresh, flavorful ingredients combined in a simple way that makes flavors you never thought possible. Make the crust as this as possible to create a more authentic pizza. This recipe makes one 12-inch pizza or two 8-inch pizzas and can easily be doubled. For best results, use a baking stone. http://www.grouprecipes.com/10366/pizza-margherita-with-whole-wheat-crust.html This savory side dish goes well with a wide range of dishes. It is forgiving if you leave it in the oven for a bit too long and has a delightful flavor that is surprisingly bright given the cooking method. If you don't like green beans, omit them -- the potatoes are plenty good on their own. http://www.grouprecipes.com/10134/roasted-rosemary-red-potatoes-with-green-beans.html This recipe makes absolutely heavenly blueberry pancakes, the likes of which you'll never get in a restaurant. The batter and pancakes are light and fluffy with a rich flavor slightly reminiscent of lemon without any of the sourness. Make the pancakes immediately after mixing the batter, since the eggs whites will start losing their fluffiness. http://www.grouprecipes.com/10127/blueberry-buttermilk-pancakes.html This recipe is admittedly similar to my herbs de provence bread -- it's the base recipe I used to create that one. If you have the time, use the long-rise method -- it's easier to fit into your schedule than you'd think and creates wonderfully supple dough that is almost guaranteed to give you oven spring. The taste is wonderfully wheaty without any of the sourness that comes with short, warm rises stuffed full of yeast. Perfect for sandwiches, toast, oil dipping, or anything else you can think of. http://www.grouprecipes.com/9557/basic-whole-wheat-bread.html While not as good as its yeasted cousin, this makes a delicious loaf with a heavy, crumbly texture well-suited to pairing with soft cheeses. It's a perfect option when you want a wonderfully flavored loaf of bread but don't want to wait six hours for repeated risings and baking. http://www.grouprecipes.com/9519/olive-rosemary-quick-bread.html This delicious pilaf gets its distinctive texture from quinoa, an extremely nutritious ancient Peruvian grain. This light side goes well with any number of dishes or can be served as a main course, served on a bed of greens. http://www.grouprecipes.com/9366/quinoa-pilaf-with-arugula-and-sun-dried-tomatoes.html This is a wholesome, filling breakfast that always feels like a treat no matter how many times you eat it. Steel cut oats have a warm, nutty flavor and a delightful chewy texture totally unlike their gloppy rolled cousin. Because Irish oats take longer to cook than your typical rolled oats, I cook a massive batch on the weekends and re-heat it on work mornings. http://www.grouprecipes.com/8999/indulgent-irish-oatmeal-with-berries.html This light and flavorful side side is also a feast for the eyes, with its bright colors dottings of garlic. It comes together quickly and is simple to prepare. It's also easy to substitute in other vegetables so long as they are cut into the right shape. http://www.grouprecipes.com/8173/green-beans-with-red-peppers-and-garlic.html Warning: once you've made your own chicken stock you can't go back! I adapted this recipe to fit in with the way I cook: I roast a chicken every week, and every other week I use two carcasses plus leftover meat to make stock. http://www.grouprecipes.com/6990/roasted-chicken-stock.html This is great as an appetizer that comes together quickly, tastes amazingly flavorful, and impresses your guests. Make the marinara yourself -- it's worth the effort and you won't be disappointed. If you make this dish the day before, simply reheat it in a 375-degree oven for 15 minutes. In the winter you can substitute the eggplant and zucchini for 3 cups of wild mushrooms, sliced a sauteed in olive oil and 1 cup cubed (1/2-inch cubes) butternut squash that's been tossed with olive oil, sprinkled with salt and pepper, and roasted in a 375 degree oven until golden brown and tender (about 20 minutes). http://www.grouprecipes.com/6911/savory-bruschetta-tart.html