subscribe via email
Never miss a recipe
explore by category
Recent Recipes
Protein Cinnamon Roll Crepes Recipe
If you’re looking for a breakfast that feels indulgent but still keeps you on track, you’re going…
Delicious Strawberry Glaze for Desserts Recipe
If you’re looking for a simple yet utterly delicious way to add a burst of freshness and…
Chocolate Raspberry Drip Cake Recipe
If you’re a fan of rich, luscious desserts that look as stunning as they taste, then you’re…
Red Velvet Strawberry Cheesecake Recipe
Hey friend, if you’re looking to wow your next gathering or just treat yourself to something spectacular,…
Raspberry Cookies with Frozen Raspberries Recipe
If you’re anything like me and have a soft spot for fruity, melt-in-your-mouth cookies, then you’re going…
Strawberry Kiss Cookies Recipe
If you’re on the hunt for a cookie that’s soft, sweet, and bursting with a fun twist,…
My Favorite RECIPE
Protein Cinnamon Roll Crepes Recipe
If you’re looking for a breakfast that feels indulgent but still keeps you on track,…
Main Dishes
Greek Chicken Bowls with Tzatziki Recipe
If you’re craving a fresh, vibrant meal that’s both healthy and bursting with flavor, you’re going to love this Greek…
Appetizers
Chicken Zucchini Poppers with Cilantro Sauce Recipe
If you’re looking for a bite-sized snack or a light meal that’s bursting with flavor and just feels a little…
Desserts
Delicious Strawberry Glaze for Desserts Recipe
If you’re looking for a simple yet utterly delicious way to add a burst of freshness and sweetness to your…
KITCHEN ESSENTIALS
Equip Your Kitchen with these Must-Have Tools!
Most Loved Flavors
Meet the creator
Hey there, I’m Sarah!
I’m Sarah Mitchell, a 33-year-old food writer and recipe developer based in Austin, Texas. I created OvenAndOlive to share the comfort food recipes I love most—the ones that bring people together around the dinner table.
Since launching this site in 2021, I’ve published over 180 tested recipes, from weeknight pasta dishes and slow cooker favorites to holiday treats and grilling classics. Every recipe is tested multiple times in my home kitchen using everyday ingredients and standard equipment.
I’m not a trained chef, and that’s actually my strength.
