Keeping it simple in the kitchen and tips for a fabulous winter salad.
Continue Reading: Simplicity and The Salad Principles →
A riff on my childhood favorite B.R.C. (bean, rice, and cheese) burritos, this bean, quinoa, and cheese taco is a simple recipe that you could pull together for a last minute meal.
Continue Reading: Pretty. Easy. B.Q.C. Tacos →
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 →
A super simple recipe for one of my favorite sweet breakfast treats, the Dutch Baby Pancake.
Continue Reading: Pretty. Easy. Dutch Baby Pancake →
While poking around the other day, I realized I’ve shared a good amount of pastas with you, but have all but failed you in the other noodle categories. I mean, yes, I’m Italian-American so cooking pasta comes as naturally to me as being dramatic, but it’s a total misrepresentation of the noodles that grace my kitchen. There’s a whole shelf filled with various pastas as well as rice sticks, pad thai noodles, udon, and, my favorite, soba.
Continue Reading: Pretty. Easy. Chilled Soba Noodles →
This kale salad with garbanzo beans, tomatoes, diced cucumbers, quiona, and feta is hearty enough to make a meal but healthy enough to feel good about eating.
Continue Reading: Kale, Chicken, and Quinoa Salad with Mint-Yogurt Dressing →
A seriously fast seared swordfish recipe cooked in a spicy coconut vindaloo sauce.
Continue Reading: Seared Coconut-Vindaloo Swordfish →
My key to eating well while flying is bringing foods that only taste better as they sit, like this recipe for Roasted Red Pepper Pesto Pasta.
Continue Reading: Roasted Pepper Pesto with Toasted Walnuts and Goat Cheese →
Celebrating the start of fall with this muddled grape and sage cocktail, the Harvest Pisco Smash.
Continue Reading: Harvest Pisco Smash Cocktail →
Do you know how much I love you? Enough to share a preview recipe from Keys To The Kitchen with you and only you. If that doesn’t prove my devotion, I don’t know what does!
To celebrate the fast-approaching publication date of Keys To The Kitchen, I wanted to share this simple pasta of marinated heirloom tomatoes with fresh burrata that you must make before tomato season ends. Oh, and for some extra lovin’ I’m pairing with my publisher, Chronicle Books to do the first cookbook giveaway. So, head over to Chronicle and leave a comment so you can be the first to get your hands on Keys To The Kitchen!
Continue Reading: Pasta Preview from Keys To The Kitchen →