This mezcal sour with strawberries and ginger is about to be your new favorite spring drink. It’s velvety smooth and filled with jammy, spicy, smoky flavors. Mezcal can be a tricky alcohol to work with. It’s made in a similar process to tequila, except for one major difference. The heart of the agave plant is…
This banana smoothie bowl is like a big cup of thick, creamy soft serve. It honestly tastes like a fancy new flavor of Wendy’s Frosty. Only, this banana bowl recipe is way better than ice cream because it includes a ton of delicious toppings. And you’re allowed to have it for breakfast. It’s rich, creamy…
These spicy sesame noodles won’t last long. They’re creamy, crunchy, chewy and deliciously spicy. They’re cold sesame noodles and the flavors intensify and meld in the refrigerator. But believe me, it’s hard to stop eating them and they don’t often get a chance to “rest”. If you do have leftovers, they make an addictive fridge…
This sugar snap pea salad is crisp, crunchy and bursting with flavor. I toss this salad with a lemony dressing that has just a hint of garlic and a bite of dijon mustard and vinegar. The dressing is a beautiful foil to the sweet snap peas and bitter arugula. Salty crumbles of feta add richness…
Sweet roasted whole carrots are sprinkled with a crunchy, seedy pistachio dukkah and served with a cool dollop of tahini yogurt sauce. I love the caramelized flavor of roasted carrots with the warm spices of the dukkah. Top it off with a lemony tahini sauce and you have the perfect vegetable side dish! do you…
If you love the mouth numbing and tingling burn of sichuan chili oil, this recipe is for you. It’s a homemade chili oil that’s filled to the brim with red pepper flakes, sichuan peppercorns (red and green!), garlic and a ton of complex aromatics. I love to make this sichuan chili oil super spicy, and…
If you love the fragrance of real vanilla beans, this lemon gimlet is your drink. It’s a smooth, delicate drink that radiates the rich smell of vanilla. I use fresh lemon juice to brighten the flavors and a high quality vodka to keep the drink clean and pure. This lemon gimlet scales up super easily,…
Fennel confit is a luscious and incredibly fragrant way to cook fennel. The slices are submerged in olive oil and slowly cooked with lemon zest, garlic and fresh herbs. If you’ve never made vegetable confit, now is the time to change that. It’s a low and slow cooking method that produces food with a silky…
This wild mushroom leek frittata is filled with shavings of earthy truffles and a handful of nutty gruyere. It’s an elevated twist on a simple egg dish. I love making frittatas for dinner. Mainly because they’re a scrappy, easy way to throw together a quick dinner. I lean on them a lot when I’m trying…
Even if you’re still shoveling out your driveway, fresh spring flavors can be summoned with a whole host of readily available vegetables. This swiss chard tart with leeks and pecorino is fresh, aromatic, and tastes like a crisp day in April. The flaky crust is filled with a silky custard, sweet buttery leeks and a ton of swiss chard.
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