Sarah Mitchell

Savory spreads get all the attention, but the sweet spreads deserve just as much love. In prison, dessert options from commissary are limited — cookies, candy bars, peanut butter, and instant coffee. But creative inmates figured out how to turn those basics into something that tastes like a no-bake cheesecake crossed with a candy bar. … Read more

Carrot cake at Easter just makes sense — it’s like spring on a plate. This version is perfectly spiced, incredibly moist, and topped with the most decadent cream cheese frosting that’s tangy, sweet, and absolutely swoon-worthy. I’ve been perfecting this recipe for years, and the secret is using freshly grated carrots (not the pre-shredded bag … Read more

If you’ve ever eaten a Reese’s Peanut Butter Cup and thought “I need this in liquid form,” you’re welcome. This milkshake is everything a peanut butter cup is — rich chocolate, creamy peanut butter, and that perfect sweet-salty balance — except you drink it through a straw and it’s somehow even better. I use real … Read more

A “hook-up” in prison kitchen slang means putting together a meal with whatever ingredients you can get. This ramen stir fry is one of the more sophisticated commissary meals — it goes beyond the basic spread by actually cooking the ingredients together rather than just soaking them in a bag. When inmates have access to … Read more

These gluten-free chicken tenders are so crispy and flavorful that nobody will believe they’re GF. The secret is a double coating of seasoned rice flour and crushed gluten-free cornflakes that creates the most satisfyingly crunchy exterior you’ve ever had on a chicken tender — gluten-free or not. I developed this recipe because every gluten-free chicken … Read more

There’s a reason this recipe went viral — it’s the kind of dish that makes someone look across the dinner table and start rethinking their life plans. Marry Me Chicken is golden, pan-seared chicken breasts swimming in a ridiculously creamy garlic Parmesan sauce loaded with sun-dried tomatoes, fresh spinach, and Italian herbs. The sauce is … Read more

Remember ordering loaded potato skins at TGI Friday’s as a kid and thinking it was the most incredible appetizer on the planet? Good news — you can make them at home in the air fryer and they’re even better than you remember. Crispy potato shells loaded with melted cheddar, salty bacon, and cool sour cream. … Read more

These no-bake strawberry cheesecake bars are everything you love about cheesecake — creamy, tangy, sweet — but without ever turning on your oven. The buttery graham cracker crust is pressed into the pan, the silky cheesecake filling is whipped together in 10 minutes, and fresh strawberry swirls on top make them look absolutely stunning. I … Read more

Overnight oats saved my mornings. Instead of rushing to make breakfast or grabbing something unhealthy on the way out the door, I spend 10 minutes the night before making four jars of overnight oats. In the morning, I grab one from the fridge and breakfast is done. No cooking, no cleanup, no thinking. The base … Read more

This is summer in a cup — fluffy homemade shortcake biscuits layered with macerated strawberries and pillowy whipped cream. It’s the kind of dessert that makes everyone at the table close their eyes and say “mmm” after the first bite, and it comes together faster than you’d think. The secret is the macerated strawberries. Slicing … Read more