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.
🥙 The 4th of July strategy that feeds you twice (at least!)...
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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.
Happy Sunday, Friends. This week: Quick pickles and crisp salads that celebrate summer **almost** without turning on a single burner. "The best summer cooking barely counts as cooking." — me, every July There's something about the combination of tangy pickles and fresh salads that tastes like summer to me. Maybe it's how they cut through the heat, or how they make everything else on the table taste better. These recipes embrace that bright, acidic freshness that makes hot weather eating...
Hey there, This doesn't happen often, but I created this Raspberry Tart on a whim: true story. About a year ago, some friends we hadn't seen for ages were coming for dinner. On a Tuesday. You know how it goes - busy day, want to make it special, but no time for fancy desserts. That's when this Raspberry Tart came to the rescue. The almond flour crust took minutes to make and bake (literally just almond flour, melted butter, sugar and a pinch of salt). While it cooled, I whipped up the...
Happy Sunday, Friends. This week: Unexpected grilled vegetables that threaten to upstage whatever protein you're serving. "Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon." — Doug Larson Most people think of grilling vegetables as an afterthought , maybe some corn or bell peppers thrown on while the meat finishes. But some vegetables transform completely on the grill, developing flavors and textures that make them the most interesting thing on the...