The best meals don’t come from restaurant kitchens. They come from home cooks like you who take simple ingredients and turn them into something worth sharing. My specialty is making global cooking approachable, from beloved American classics to exciting international flavors. I create recipes that make it simple to cook memorable, restaurant-quality dishes, so you can feel confident and inspired in your own kitchen.
☕️ Bite-Sized Sundays: Two famously tricky Italian pastas, both made foolproof.
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Pinch and Swirl
The best meals don’t come from restaurant kitchens. They come from home cooks like you who take simple ingredients and turn them into something worth sharing. My specialty is making global cooking approachable, from beloved American classics to exciting international flavors. I create recipes that make it simple to cook memorable, restaurant-quality dishes, so you can feel confident and inspired in your own kitchen.
🌼 Mother’s Day, Your Way “There is no way to be a perfect mother, and a million ways to be a good one.” — Jill Churchill I’ve felt a lot of different things on Mother’s Day: gratitude, pressure, quiet joy, and sometimes sadness. If this day feels easy for you, I hope it’s a beautiful one. And if it doesn’t, you’re not alone. Wherever you fall, I wanted to send a few recipes that feel thoughtful and grounding, without being over the top. Some you can make ahead. Some are just for you. All of...
Hey there, Cinco de Mayo only comes once a year and that calls for a margarita. Today I'm sharing a new one that's all about fresh blood orange juice (no orange liqueur), a reader favorite made with a quick blackberry syrup, and two alcohol-free options that are just as tasty as their boozy versions. "We usually have margaritas on Thursdays, but since it's Tuesday I'll make an exception." — Chelsea Handler ⚡️ NEW This Week: Blood Orange Margarita Skip the orange liqueur and let fresh blood...
Happy Sunday, Friends. This week: Everything you need to turn a humble tostada shell into something worth celebrating, just in time for Cinco de Mayo. "Tostadas are just a party that also happens to be dinner." — Me. Because it's something I genuinely believe. There's a reason tostadas feel festive even on a Monday night. They're built for it: crispy shells piled high with bold toppings, eaten with your hands, impossible to eat without smiling. With Cinco de Mayo two days away, this felt like...