A few easy recipe ideas to help you kick off Memorial Day and the summer season.
Continue Reading: Memorial Day Recipe Round Up →
Thirty Thanskgiving whole food, seasonal recipe ideas from meatless mains and roasted turkey breast to my all-time favorite pecan bars and pear-walnut tart.
Continue Reading: Thirty Thanksgiving Recipe Ideas →
This is one of those fall salads that I keep come back to time and again for anything from entertaining to eating alone.
Continue Reading: Roasted Root Vegetable Salad with Balsamic-Date Dressing →
Because the holidays begin earlier and earlier every year, here’s a load of simple, quick small bite ideas so you’re ready no matter when company calls.
Continue Reading: Twelve Easy Holiday Hors D’Oeuvres →
This is one of my favorite easy, make-ahead party snacks. For this brined walnut recipe, the nut sit in a sweet-salty brine overnight before getting slow-roasted so every bit is infused with flavor.
Continue Reading: Orange, Bay, and Spice-Brined Walnut Recipe →
A simple, dairy-free recipe for spicy, sweet curry coconut ice cream topped with salty-sweet toasted cashews.
Continue Reading: Coconut-Curry Ice Cream with Honey-Salted Cashews →
An easy, healthy dinner recipe for pan-roasted trout topped with a bright green herb and toasted walnut sauce.
Continue Reading: Pan-Roasted Trout with Toasted Walnut Green Sauce →
You didn’t think I’d let St. Pat’s pass me by without at least a mention of a cocktail, did you?
Continue Reading: Happy Hour: Cucumber-Basil Gimlet Cocktail →
For the last of this week’s Oscars-inspired recipes, I wanted to share this gorgeous champagne cocktail made by mixologist Adam Seger. In addition to being a looker it’s also the winner of this year’s Moet Oscar Cocktail contest, and, as such, will be served as the official cocktail of the official Oscars after party, the Governors Ball.
Continue Reading: Red Carpet Glamour Cocktail →
Nothing says celebration like something bubbly so I’ve got two champagne cocktails to share with you today and tomorrow. First up is this blood orange and pomegranate champagne cocktail I’ve coined The Oscar Buzz. It’s made with seasonal ingredients, as bright red as the red carpet, and balanced enough that it can pair with a variety of finger foods.
This is also the cocktail I developed for this year’s Oscars for Moët & Chandon so the key was to make it flavorful yet not so bold that it overpowers the champagne. It pairs fabulously with all the food I’ve shared this week as part of the Oscars Viewing Party though it’s versatile enough to match with a variety of foods. Of course, it’s also quite fabulous on its own so don’t feel the need to throw a whole party just for an excuse to mix one of these up.
Continue Reading: The Oscar Buzz Cocktail →