Happy Sunday, Friends. This week: If you're feeling a little cooked out, you're not alone. These are the meals I turn to when I want real food without much effort—done in 30 minutes or less. "The secret of success in life is to eat what you like and let the food fight it out inside." — Mark Twain Real Talk: After a week of roasting, glazing, and maybe too many dishes, I’m ready for recipes that don’t ask much from me—but still taste like I care. 🌟 Recipe of the Week: Italian Chopped...
5 days ago • 1 min read
Hey there, In Mexico, the best food stories begin at street corners and market stalls—where simple ingredients turn into something extraordinary through generations of practiced hands and treasured techniques. Chorizo Burritos are Mexican street food perfection: portable, satisfying, and layered with flavor. They're also surprisingly easy to make at home once you know a few key techniques. 💡 Steal This Idea: Toast your flour tortillas directly over a gas flame for 10-15 seconds per side...
7 days ago • 1 min read
Hey there, Opening the fridge to find that container of Greek yogurt (or 5 😂 - scroll to the bottom and you'll see I'm not exaggerating!) is like spotting an old friend—reliable, versatile, and always ready to elevate whatever you're making. This week, I'm sharing my favorite savory ways to use this kitchen staple. Greek yogurt isn't just for breakfast parfaits or smoothies—it brings creaminess, tang, and protein to everything from dips to salads to main dishes, often with fewer calories than...
9 days ago • 1 min read
Happy Sunday, Friends. This week: A collection of flavorful ways to use up those hard-boiled eggs—ideal for Easter leftovers or a well-stocked fridge. "Easter spells out beauty, the rare beauty of new life." — S.D. Gordon Real Talk: I could always take or leave deviled eggs—until I tried the spicy version at 900 Wall in Bend, Oregon. This week's recipe is my copycat take, and it's the one that finally converted me. 🌟 Recipe of the Week: Spicy Deviled EggsCreamy, briny, and just enough heat to...
12 days ago • 1 min read
Hey there, They say all roads lead to Rome—but if you follow the scent of pecorino and black pepper, you'll end up right where you need to be. Cacio e Pepe is Roman pasta at its purest: no sauce in sight, just technique. It's also famously easy to mess up. Once, at a little lunch spot tucked behind a piazza in Rome, we ordered Cacio e Pepe and watched in awe as the waiter tossed it tableside—no butter, no cream, no clumps. Just pasta, cheese, and pepper, doing exactly what they're supposed to...
14 days ago • 1 min read
Hey there, Whether you’re cooking for a holiday meal or just want something cozy for the weekend, Bolognese feels right. It’s simple, satisfying, and somehow always impressive. This week’s new recipe is a rich, slow-simmered Lamb Bolognese—perfect for Easter dinner or a relaxed Sunday lunch. It’s full of flavor, just a little unexpected, and even better the next day. Also worth a revisit: When I took a cooking class at La Vecchia Scuola in Bologna, I learned how to make classic Bolognese the...
16 days ago • 1 min read
Happy Sunday, Friends. This Week: A collection of quiche recipes for every occasion, from weekend brunch to weeknight dinner solutions. "One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf Is there anything more versatile than a good quiche? I love how they bridge the seasons - substantial enough for cooler days but equally delicious at room temperature when things warm up. And they work for breakfast, lunch, or dinner with just a simple side salad. 🌟...
19 days ago • 1 min read
Hey there, Mexican rice is one of those recipes that just keeps on giving. Cook a batch once, and you've got the perfect side or base for so many delicious meals—from burrito bowls to tacos and everything in between. Pick Your Perfect Mexican Rice: 🌟{NEW VIDEO} Mexican Cauliflower Rice: Veggie-packed, and ready in a flash. Rice Cooker Mexican Rice: Fluffy, flavorful, and foolproof. Cilantro Lime Brown Rice: A zesty, fresh take that pairs perfectly with tacos. Mexican Brown Rice: A wholesome,...
21 days ago • 1 min read
Hey there, Ever tried to make crispy potatoes at home only to end up with either burnt outsides or raw centers? Or worse - having to use so much oil that they're basically deep-fried? I discovered the secret years ago with a simple parboil-and-shake technique that creates better-than-restaurant-quality potatoes using much less oil. The method partially cooks the potatoes first, then roughens up their edges so they crisp beautifully in the pan. NEW This Week: Skillet Potatoes (with new photos...
23 days ago • 1 min read