Here's the easiest way to transition from breakfast to lunch on game day. Ain't nobody got time for anything extra.
A few years back, watermelon was all the rage. Chefs allover were using the fruit in many new and interesting ways, for example, it was even being grilled! But, when it’s all said and done, this recipe is still my favorite use of the quasi-melon. Enjoy this gazpacho with an off-dry Viognier or any white with floral and honey-type notes.
Instead of being tart as one would expect from a grapefruit-based drink, this roasted margarita is slightly smokey, crisp, and just a little spicy (thank you habanero). It’s perfect for winter. Curl up next to the fire and enjoy!
Good produce makes a great meal. In this video I explain how to store fresh tomatoes to ensure they are flavorful and last the longest. Using this method, I have had fresh tomatoes stay fresh & tasty for over a week using this method.
Light and crispy sweet potato tempura fries loaded with a garlicky Sriracha aioli dipping sauce. A delicious appetizer recipe.
It’s National Grilled Cheese Month but you know I ain’t happy unless I’ve stuck an avocado in something so here we go!
Homemade kiwi fruit and strawberry shaved ice made using Numi Organic Teas. This childhood classic is 100% preservative free!
The Gods brought me some nocturnal inspiration and wanted me to share these garlic and herb stuffed Brussels sprouts recipe with the masses.
Boozy roasted cranberries and gooey brie make this mouthwatering grilled cheese sandwich a quick favorite. What better way to use up all that leftover homemade cranberry sauce?
One of my favorite parts about recipe developing is the chance to use ingredients in unexpected ways (or to use unexpected ingredients). Okay, okay… I really like putting myself through the Quickfire challenge, à la Top Chef. So when I hung out with my eco-hero Ed Begley, Jr. and discovered he had a natural soda […]
A delicious vegan alternative for Sloppy Joes. This sandwich recipe is made using mushrooms as a meat replacement.
Homemade fortune cookies are an excellent way to personalize any party, holiday or otherwise. Get creative, and give your guests a (mis)fortune they’ll never forget!
What better way to celebrate the 4th of July then with this super-cheesy, extra gooey, grilled cheese sandwich. I mean, it’s all in the name of freedom. So it is okay, right? America…f*ck yeah!
This sandwich is part PB&J, part French toast, and full on awesome. If you thought a peanut butter & jelly sandwich recipe couldn’t be decadent, you thought wrong. Oh, and so did I! Enjoy.
I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.
Quite possibly one of the best breakfast ideas ever. Not that eggs and toast on their own are bad but Egg in a Basket just takes that combo to a hole (no pun intended) new level. And I just love that part where the bread has absorbed the egg white and gets all fried. Yum!
The perfect way to indulge if there ever was one. Fresh asparagus covered in gooey Gruyere cheese and then topped off with a fried egg.
The heirloom tomato tart is made with a gluten-free polenta crust and topped off with a vegan Hollandaise sauce made using avocado. You’re gonna have a hard time sharing!
There’s a certain elegance that lavender brings to almost any dish. I displayed this before with my Honey-Lavender Stuffed Strawberries and and had been wanting to rework that combo for a while. Well, I did. Check out these amazing popsicles!
A quick and easy Halloween recipe that is both vegan and gluten free. Plus, on a stick. Definitely make these marshmallow stuffed cookies.
We could all eat just a little more broccoli, right? This tasty vegetable (along with Gouda cheese), make these cornbread muffins amazing and kid-friendly.
Looking for a colorful and tasty twist on this traditional appetizer? Then look no further than this Strawberry Guacamole! It’s spicy, slightly sweet, and everything you love in a good guac.