Rustic Zucchini, Tomato and Pesto Tart

After making that crudités platter last week, I still had hella veggies leftover - which really is no problem at all, but finding something to do with them can be a little tricky sometimes. I had already had giant salads the next two days, and been throwing veggies into literally everything I could, so coming …

Advertisement

7 Tips for a Perfect Crudités Platter

To be completely honest, I've always been a little scared to try and assemble a board, because they always seems much more fancy and elegant than I've ever considered myself to be, but they're actually incredibly easy! The hardest part really is just finding the right kind (and size) of tray for what you need. …

Perfectly Perfect Scrappy Vegetable Stock

A few weeks ago, Andy was looking for something in the freezer and happened upon my giant bag of vegetable scraps and trimmings. He pulled it out and looked at me like I had gone a little crazy, and that he was worried I might be sneaking him scraps like a dog. (Which we don't …

Balsamic Butter Pork Chops

For some reason, my mom would make pork chops at least a couple times a month when us kids were little. And even though she always tried her best, bless her, she always ended up with tough chops and would compensate by drowning it in some kind of mystery gravy. Up until I was about …

Charred Lime and Nopal Salsa Verde

This lime-forward and grassy salsa is the perfect addition to any Latin recipe, but especially anything with pork. Add to tacos, enchiladas, nachos carnitas, or anything else you can think of!

Pozole Verde with Pork and Rice

You know how when you’re little and you get sick, you are given soup? I think it’s kind of a universal thing for some reason. Whenever one of us kids got sick, it was a never ending cycle: chicken noodle soup, saltines, 7-up, and more chicken noodle soup. Looking back on it, it seemed like …

Yucatán-style Carnitas with Achiote

I don't think that I've mentioned it before, but I absolutely adore Andy's parents. They're loving, supportive and solid as a rock, all while being the life of literally any party. So when Andy said they were coming over last weekend, I was super excited! He was talking to them on the phone, and I …

Dijon and Dill Roasted Pork Loin

Last week at work, a coworker and I were merchandising the food section and we got into a discussion about all of the different kinds of mustard we have. Who knew that walnut dijon was even a thing? Or that it's only officially dijon mustard if it's prepared with white wine and produced in Dijon, …

Ribboned Avocado Toast with a Poached Egg

There's this coffee shop a few minutes away that Andy and I go to fairly often called Coffee Shop (how original). And, even though I think that's probably the laziest name they could have, they have a huge following that is extremely loyal - Andy is definitely among them. The first time that we went …

Lemon and Herb Braised Artichokes

When I was little, I remember artichokes being one of those things that we almost never had because they were kind of expensive, hard to prepare/eat, and you really don't get a lot of edible parts. They weren't ideal for a family of six, with four boys well on their way to being full-blown carnivores. …

The French 75 and My Favorite Variations

All of my friends know that I am pretty much always up for some kind of drink. And they all know that I'm an equal opportunity drinker. Red or white? Doesn't matter. Vodka, rum, gin? Oh my! Mostly it's just because I actually love the taste of alcohol - the buzz is just a pleasant …

Coconut Curry Chicken Thighs with Roasted Carrots and Yogurt Sauce

A couple of weeks ago, I surprised Andy and took him out to dinner at this Indian place that I may or may not have been stalking and reading reviews about relentlessly. I'm an absolute lover of Indian cuisine, but it's one of those things that has always been a little daunting to do at …