subscribe via email
Never miss a recipe
explore by category
Recent Recipes
Cinnamon Banana Muffin Bites Recipe
If you’re craving a bite-sized treat bursting with cozy warmth and natural sweetness, you’re going to love…
Shepherd’s Pie Soup with Cheddar and Vegetables Recipe
If you love all the cozy, comforting flavors of traditional shepherd’s pie but don’t want to spend…
Creamy Hashbrown Casserole Recipe
If you’re on the hunt for a comforting, crowd-pleasing side dish that’s both simple to whip up…
Lemon Baked Cod Recipe
If you’re craving a simple, light, and flavorful fish dish that feels like a warm hug on…
Instant Pot Lamb Shanks Recipe
If you’ve been searching for a foolproof way to get amazingly tender and flavorful lamb every single…
Guinness Chocolate Cake with Cream Cheese Frosting Recipe
If you’re a fan of rich, moist chocolate cakes with a grown-up twist, then you’re in for…
My Favorite RECIPE
Cinnamon Banana Muffin Bites Recipe
If you’re craving a bite-sized treat bursting with cozy warmth and natural sweetness, you’re going…
Main Dishes
Lemon Baked Cod Recipe
If you’re craving a simple, light, and flavorful fish dish that feels like a warm hug on a plate, you’re…
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
Guinness Chocolate Cake with Cream Cheese Frosting Recipe
If you’re a fan of rich, moist chocolate cakes with a grown-up twist, then you’re in for a real treat…
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.
