subscribe via email
Never miss a recipe
explore by category
Recent Recipes
Raspberry Brownies with Fresh Fruit Recipe
If you’re anything like me and adore the rich, fudgy goodness of brownies but also crave a…
Sheet Pan Chicken Pitas with Herby Slaw Recipe
If you’re craving a dinner that’s both effortless and bursting with flavor, you’ll want to try my…
Fluffy Banana Bread with Nuts Recipe
If you’ve ever wanted a banana bread that’s irresistibly light yet packed with flavor and a delightful…
Cheese Stuffed Zucchini Boats Recipe
If you’re looking for a fresh, delightful dish that’s both satisfying and bursting with flavor, you’ve got…
Honey Feta Roasted Sweet Potato Rounds Recipe
If you’re on the hunt for a snack or side that’s sweet, savory, and just the right…
Lemon Rosemary Olive Oil Cake Recipe
If you’re on the hunt for a cake that feels like a sunny afternoon in your mouth,…
My Favorite RECIPE
Raspberry Brownies with Fresh Fruit Recipe
If you’re anything like me and adore the rich, fudgy goodness of brownies but also…
Main Dishes
Sheet Pan Chicken Pitas with Herby Slaw Recipe
If you’re craving a dinner that’s both effortless and bursting with flavor, you’ll want to try my Sheet Pan Chicken…
Appetizers
Cheese Stuffed Zucchini Boats Recipe
If you’re looking for a fresh, delightful dish that’s both satisfying and bursting with flavor, you’ve got to try this…
Desserts
Raspberry Brownies with Fresh Fruit Recipe
If you’re anything like me and adore the rich, fudgy goodness of brownies but also crave a fresh, fruity twist,…
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.
