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Recent Recipes
Teriyaki Pineapple Chicken Stuffed Peppers Recipe
If you’re craving something that brings together sweet, savory, and a little tropical flair all in one…
Keto Beef Crunchwraps Recipe
If you’ve ever craved that crunchy, gooey, and utterly satisfying Tex-Mex vibe without the carbs weighing you…
Grilled Chicken Caprese with Balsamic Glaze Recipe
If you’re craving something fresh, flavorful, and surprisingly simple to whip up, you’re going to love this…
Garlic Potato Soup for Hangover Recovery Recipe
If you’re waking up feeling less than your best and craving something gentle yet super comforting, I’ve…
Lemon Chicken Pasta Recipe
If you’re craving a pasta dish that’s bright, flavorful, and surprisingly easy to throw together, this Lemon…
Easy Baked Chicken Tzatziki Rice Recipe
If you’re looking for a cozy, no-fuss dinner that feels like a warm hug, then you’re going…
My Favorite RECIPE
Teriyaki Pineapple Chicken Stuffed Peppers Recipe
If you’re craving something that brings together sweet, savory, and a little tropical flair all…
Main Dishes
Teriyaki Pineapple Chicken Stuffed Peppers Recipe
If you’re craving something that brings together sweet, savory, and a little tropical flair all in one bite, you’ve got…
Appetizers
Keto Reuben Roll-Ups Recipe
If you’ve been craving the bold, comforting flavors of a classic Reuben but want to keep things low-carb and totally…
Desserts
Basque Style Cheesecake Recipe
If you’re anything like me, once you try my Basque Style Cheesecake Recipe, you’ll be hooked! This cheesecake is delightfully…
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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.
