Hey there, I’m Sarah!

I’m Sarah Mitchell, the recipe creator behind OvenandOlive. I’m a 33-year-old home cook and food writer based in Austin, Texas, where I develop and share classic American recipes that bring comfort, flavor, and connection to your dinner table.

My Background

I grew up in Charleston, South Carolina, in a family where Sunday dinners weren’t optional—they were sacred. My mother cooked traditional Southern food, my father grilled year-round, and my grandmother kept a handwritten recipe box that dated back to the 1950s. Food was how we celebrated, how we comforted each other, and how we stayed connected.

After earning my degree in Journalism from the University of South Carolina in 2013, I spent eight years writing for lifestyle publications and corporate brands in Charleston and later Austin. During that time, I was cooking constantly—testing my grandmother’s recipes, adapting classics I found in old community cookbooks, and documenting everything in detailed notes.

In 2021, I launched OvenAndOlive as a place to preserve and share the American recipes I love most: the ones passed down through generations, perfected at church potlucks, and served at backyard barbecues across the country.

What OvenandOlive Is About

This site celebrates American home cooking in all its regional diversity. I focus on recipes that feel familiar, achievable, and worth making again and again.

My recipe collection includes:

Comfort Food Classics – Hearty soups like creamy chicken and wild rice, loaded baked potato soup, and Italian sausage gnocchi soup. You’ll find slow cooker favorites like pulled pork, pot roast, and beef stew alongside casseroles that bring families together.

Pasta and One-Pot Meals – From baked lasagna and creamy fettuccine Alfredo to quick weeknight dishes like garlic butter pasta and beef lo mein. These recipes prioritize flavor without requiring a sink full of dishes.

Holiday and Seasonal Recipes – Halloween treats like pumpkin spice cookies and spooky cupcakes, Christmas favorites including peppermint bark and cranberry dishes, plus fall classics like pumpkin bread, apple cobbler, and roasted vegetables.

Grilling and BBQ – Summer staples including grilled chicken, ribeye steaks, shrimp tacos, and all the sides that make backyard cookouts memorable.

Sweet Treats and Desserts – Everything from chocolate chip cookies and fudgy brownies to seasonal pies, cakes, and no-bake treats. Each dessert is tested to deliver consistent results whether you’re baking for a crowd or just satisfying a weeknight craving.

Appetizers and Party Food – Dips, finger foods, and crowd-pleasers perfect for game day, holidays, or any gathering where good food brings people together.

Every recipe on Oven and Olive is tested in my home kitchen using standard grocery store ingredients and everyday equipment. I don’t believe you need specialty tools or hard-to-find ingredients to make great American food.

My Approach to Recipe Development

I’m not a trained chef, and I think that’s actually an advantage. I approach recipes the way most home cooks do—with a standard oven, basic pots and pans, and a healthy skepticism of anything that requires more than two trips to the store.

Each recipe goes through at least three rounds of testing. I cook it the way it’s written, troubleshoot what doesn’t work, adjust the instructions, and test again. My goal is simple: if you follow my recipe exactly as written, it should work the first time.

I also prioritize context. I explain why certain steps matter, what to look for as you cook, and how to fix common mistakes. Cooking isn’t just about following directions—it’s about understanding what’s happening in the pan so you can adjust and succeed even when things don’t go exactly to plan.

A Recipe That Changed Everything

When I was 12, my grandmother taught me to make her famous chess pie. She didn’t use a written recipe—just “a little of this” and “enough of that” until it looked right. I was frustrated because I wanted exact measurements, but she insisted I learn to trust my instincts.

Years later, after she passed away, I tried to recreate that pie from memory. It took me 11 attempts to get it right, but the process taught me more about baking than any cookbook ever could. I learned to pay attention to texture, color, and consistency instead of just following steps blindly.

That experience shaped how I write recipes today. I give you the measurements and the method, but I also tell you what success looks like at each stage so you can course-correct if needed.

Why “OvenAndOlive”?

The name represents two sides of American cooking I care deeply about. The oven symbolizes comfort food, baking, and the slow-cooked dishes that bring people together. The olive represents flavor, richness, and the simple ingredients that elevate everyday meals.

Together, they capture what I love most about cooking: taking humble ingredients and turning them into something memorable.

What You’ll Find Here

OvenandOlive publishes new recipes every week, organized into three main categories:

  1. Weeknight Dinners – Practical meals you can make on busy evenings without sacrificing flavor or quality
  2. Weekend Projects – Slow-cooked dishes, baking projects, and recipes worth spending extra time on
  3. Seasonal Favorites – Holiday dishes, summer grilling, fall comfort food, and recipes tied to American food traditions

I also share cooking tutorials, ingredient guides, and kitchen tips based on questions I receive from readers.

Connect With Me

I love hearing from readers—whether you’re sharing how a recipe turned out, asking for substitution advice, or just saying hello.

Email: [email protected]
Newsletter: Join 8,500+ subscribers for weekly recipes and cooking tips
Pinterest: pinterest.com/ovenandolive
Facebook: facebook.com/ovenandolive

Whether you’re cooking for your family, bringing a dish to a potluck, or just trying to get dinner on the table, I’m here to help. Let’s keep American home cooking alive, one recipe at a time.

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