I absolutely love Mexican food. What better way to showcase all kinds of bright and beautiful fruits and vegetables than with...
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Goat Cheese and Caramelized Onion Spread with Chili Pita Chips
Caramelized onions are truly magic in the kitchen. In my opinion, they can add a whole new layer of flavor to any recipe....
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Grilled Artichokes with Remoulade
Grilled artichokes are one of life’s simple pleasures. Artichokes can be so much fun to eat! I brush them with butter and...
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Passover Charoset
If you’ve ever been to a Passover seder, you might know Charoset as the sweetest (and hands down, most exciting) element...
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Crostini with Herbed Ricotta and Candied Kumquats
Crostini originated when poor Italian peasants used bread to eat their food off of instead of plates, because they didn’t...
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Indulge Yourself With My Deviled Eggs and Caviar, Two Ways
How many of you grew up eating deviled eggs? To me, deviled eggs are all kinds of nostalgic and they bring back memories of...
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Polenta-Crusted Deep Dish Cheese and Vegetable Tart
Polenta-Crusted Deep-Dish Cheese and Roasted Vegetable Tart 1 medium eggplant, about 1 pound, cut lengthwise into...
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You Need This Cold Soup In Your Recipe Repertoire
It might be fall, but there’s still plenty of time to serve a cold soup as your starter! Since I’m still living out...
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Zuppa di Primavera
Zuppa di Primavera, or Italian spring soup, is the essence of spring in a bowl. Chock full of sugar snap peas, fava beans,...
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