I’m not sure if we’ve ever mentioned this, but over here at the Collaboreat we really love food. Shocking, I know, but it’s true. Some might even say that our lives revolve around food, a point we won’t argue as there’s nothing sweeter to focus our lives around. When we aren’t scouring the streets for the best new joint to try, we’re at home seeing what amazing concoctions we can create to satisfy our cravings.
I want you to know that you can trust us. When we share our favorite eateries, we are sharing a piece of our world, a friend of ours that we pray you’ll love and appreciate the way we have ourselves. And our recipes? Those go even deeper. Not only are we influenced by our favorite eateries, but also by our families, our histories of dinners at the table surrounded by loved ones, our travels, and our long standing traditions. Our kitchens are places where memories and gastronomic adventures collide.
We on the team want to share the magic with you and let you in on our favorite recipes that dwell around the interwebs. And don’t you think that a person’s favorite recipe says a lot about who they are? Come get to know us!
Bethany Grow – Editor In Chief
Thai Peanut Sauce
I’m obsessed with Thai food and this sauce helps me make everything Thai. Thai hot dogs, Thai chicken salad, Thai noodles, Thai egg rolls, Thai tacos, Thai pizza. Seriously, I use this sauce on absolutely everything. I do put in a little less peanut butter and a little more curry paste than the recipe calls for, but give it a try yourself and see what you think! Then you’ll be making Thai peanut butter and jelly sandwiches.
Salted Chocolate Chip Cookies
Everyone has their favorite chocolate chip cookies and as a bit of a salt fanatic, these are definitely my favorite. So chewy, so flavorful, so perfect. But don’t forget to refrigerate the dough- it changes everything! As someone who used to work at a cookie shop, I know very well that it makes a huge difference for the better.
There’s a chocolate shop in town that serves the most incredible hot chocolate and after one sip, it’s hard to have powdered hot chocolate ever again. Then I discovered this recipe where I can make my own insanely rich decadent hot chocolate whenever I want to. It’s amazing and perfect for any winter get together. Though if you’re like me, hot chocolate is good any time of year.
Amy Lee Scott – Make Editor
Slow Cooker Shredded Beef Tacos
When I make tacos at home, I hardly ever deviate from my favorite carnitas recipe; however, I popped these beef tacos in my slow cooker on a whim and can’t tell you how much I love them! Not only are they ridiculously simple to prepare, but they also feed a small army. Leftovers make delicious enchiladas, should you happen to have any.
Herbed Bistro Fries
I kid you not, I could eat these perfectly seasoned red potato wedges for every meal in perpetuity and not get sick of them. French fries are my greatest joy (and weakness). Deep frying at home can be intimidating but I promise you, the effort is so very worth it.
Fall is amazing for an infinite number of reasons but perhaps the best is that you always have an excuse to make soup. We make soup at least once a week when the weather cools and this lasagna soup is one of our favorites. It doesn’t hurt that the recipe actually calls for both “cheesy yum” and “additional cheesy yum.” You can’t go wrong with double cheesy yum!
Abbigail Kriebs – Social Media Manager
Pumpkin Spice Bars
My favorite fall recipe is from my Mother-in-Law: she makes the best pumpkin spice bars with cream cheese frosting. They are fluffy and rich all at the same time, and pack a good amount of pumpkin flavor. This recipe from Real Simple is very similar, but we usually make them in a large jelly roll pan and skip the candy corn on top.
Poulet à la Marengo
Since I can’t eat dessert for every meal, as much as I would like, I do have a recipe or two that I really enjoy making for dinner. One of these is Poulet à la Marengo, or Marengo Chicken. I first had this dish while studying French in college. Our class took a “field” trip to the Maison Française (French House) on campus for a meal together, and this is what they served. I immediately tracked down a recipe so that I could imitate it at home. I skip the mushrooms since we aren’t fans and the cognac because I’m not rich, but it still turns out wonderfully every time.
Homemade Cinnamon Rolls
This is possibly my favorite recipe of all time. It is both sweet and breakfast-y, which are my two favorite types of food. Multiple cinnamon roll recipes have been handed down in my family, but this is the one that has stood the test of generations – and modern technology. You knead and proof the dough in a bread machine, which takes out all the guesswork and ensures the perfect rise every time.
Now it’s your turn! What are your go-to recipes? We’d love to know!