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Recent Recipes
Costco-Style Marshmallow Crispy Cookies Recipe
If you’ve ever been tempted by those irresistible treats at Costco, you’re going to flip for my…
Creme Brûlée Cookies Recipe
If you love the classic, creamy dessert that is creme brûlée but want something a bit more…
Almond Cookies with Frangipane Filling Recipe
If you love the rich, nutty flavor of almonds and the delicate creaminess of frangipane, then you…
Harry Potter Butterbeer Cookies Recipe
If you’re a Harry Potter fan with a sweet tooth, I’ve got a treat for you—my Harry…
Pistachio Pudding Cookies Recipe
I’ve got a cookie recipe that’s an absolute crowd-pleaser—soft, flavorful, with just the right festive touch. If…
S’mores Cookies with Marshmallows and Chocolate Recipe
If you’re on the hunt for a cookie that instantly brings back campfire memories with every bite,…
My Favorite RECIPE
Costco-Style Marshmallow Crispy Cookies Recipe
If you’ve ever been tempted by those irresistible treats at Costco, you’re going to flip…
Main Dishes
Lemon Garlic Pasta Sauce Recipe
If you’re on the hunt for a simple, fresh, and utterly satisfying sauce for your pasta nights, I’ve got just…
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
Costco-Style Marshmallow Crispy Cookies Recipe
If you’ve ever been tempted by those irresistible treats at Costco, you’re going to flip for my Costco-Style Marshmallow Crispy…
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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.
