Let's talk about "deconstructed" things. Like, when you order the "Deconstructed Banana Cream Pie" and you get an abstract piece of Graham cracker with slices of brûléed bananas and dots of whipped cream artfully arranged around the plate. Nothing (irrationally) annoys me more than this—a deconstructed version of something that should never be eaten any other way than in its constructed form (in my humble, correct opinion).
Read MoreA springtime variation of the world's easiest side dish.
Read MoreI know that "greens and beans" are an actual thing, but speaking more technically, I just love greens and beans, in nearly any form.
Read MoreDo I know what makes a salad a chopped salad? Not really, no.
Read MoreSince a good muffin is actually one of the most underrated and perfect sweets on the planet. why should there be anything less than perfect recipes out there? That's why I often like to turn to the people who've already figured it out.
Read MoreI normally lean hard into meat and cheese as an appetizer, but lately I've been loving subbing in this simple and delicious ricotta spread for the various cheeses.
Read MoreDoes anyone even remember the world before avocado toast?
Read MoreCauliflower is a sneakily great ingredient. It's often forgotten about, flying under the radar as most beige/white vegetables tend to do. But it shouldn't!
Read MoreSomething I've really come to appreciate as I've gotten older and have had more exposure to good food is a delicious, simple salad.
Read MoreWhat IS it about chicken salad that is so stinkin' indulgent and delicious? When done right, it's one of those things I have a real hard time passing up if it's on a menu. But to be honest, I thiiiiiiink I make it the best at home. And that's why it's a favorite of mine to make ahead for weekday lunches.
Read MoreDon't walk away! I know what you're thinking.
And I know it for two reasons. One was my own reaction as a kid when I first heard my grandma was making goulash, and two was Jon's reaction a week ago when he heard I was making goulash.
Read MoreThe age old question (I'm sure): savory or sweet for breakfast?
Read MoreFor when you *need* it.
Read MoreI think I've made it clear before that I like my sweets and desserts one way: the classic and original way. There are exceptions, of course, but I'm an old school gal when it comes to baking. Real sugar, full fat, and not much extra added in. This banana bread fits the bill. It's the recipe my grandma has been making for years, and it's remained one of my favorites...
Read MoreThese are a few of my favorite things.
Read MoreBecause one of the best food days of the year is coming to us on Sunday.
Read MoreAren't side dishes sometimes such an after thought? Even when Jon and I make dinner for ourselves at home during the week, we'll have the main part underway, but sides sometimes feel effortful and daunting...
Read MoreA friend of mine, Mackenzie, and I were just talking about how our favorite way to eat things is in a bowl with all the different components layered together and eaten together. It has a familiar comfort food feel and is just simply more satisfying to eat for any meal of the day. Yes, there's a place for portioned out meals with mains and sides, but I tend to gravitate towards the one-pot/one-plate kind of feel...
Read MoreGiven that we've been living without a functioning kitchen for nearly a month, this slow cooker recipe is way overdue...
Read MoreOn the aforementioned topic of no-cook, room temperature appetizers, here's another one for you that is equally beautiful for holiday entertaining (I love the deep hue of the beets and the naturally ombre endive leaves, and of course the pretty green dill)...
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