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Recent Recipes
Nutella Chocolate Heart-Shaped Flan Recipe
If you’re dreaming of a dessert that feels like a warm hug on Valentine’s Day or any…
Chocolate Raspberry Cake Recipe
If you’re craving a dessert that’s as stunning as it is delicious, you absolutely must try this…
Chocolate Macarons with Ganache Recipe
If you’ve ever dreamed of biting into the perfect, delicate treat that’s just bursting with chocolate goodness,…
Refreshing Strawberry Mint Fruit Salad Recipe
If you’re craving something fresh, vibrant, and just downright delightful, you’re going to love this Refreshing Strawberry…
Raspberry Cheesecake Brownies Recipe
If you’re craving something truly irresistible, rich, and beautifully swirled with fresh fruit, you’ve got to try…
Red Velvet Cupcakes with Ermine Frosting Recipe
If you’ve ever craved that perfect blend of rich, velvety cake with a frosting that’s silky, but…
My Favorite RECIPE
Nutella Chocolate Heart-Shaped Flan Recipe
If you’re dreaming of a dessert that feels like a warm hug on Valentine’s Day…
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
Nutella Chocolate Heart-Shaped Flan Recipe
If you’re dreaming of a dessert that feels like a warm hug on Valentine’s Day or any special occasion, you…
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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.
