Athens, Mykonos & Santorini, Greece
I know, I totally fooled you. I did a crazy amount of work and pre-scheduled a bunch of blog recipes so that I could...
Culinary School Lesson: Make the Most of Citrus
In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with...
Lightened-Up Jalapeño Popper Dip
Want to hear something strange? I barely cook on the weekends. In fact, I try to avoid it at all costs, other than helping...
Ham & Mozzarella Sticks
Weird fact about me – I was totally skeeved out by string cheese until about a year ago. While most kids at my elementary...
Italian Egg Wonton Cups
I’m generally pretty easygoing at restaurants. People naturally assume that I’m sort of a food snob, but the truth is, I’ll eat just about...
Savory Pumpkin Dip
This Savory Pumpkin Dip is a new way to eat pumpkin that doesn’t involve anything sweet. Dig some crackers into this creamy dip made...
Homemade Frozen Breakfast Burritos
When it comes to breakfast, there’s probably two camps of people: those who are starving and need to eat something as soon as they...
Culinary School Lesson: Peel Veggies Without A Mess
In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with...
Meatball Subs with Garlic-White Wine Sauce
For me, fall is all about three things: sweaters, apple cider and football tailgating. Sweaters, because I own enough cardigans to put Mr. Rogers...
Three Bean Salad with Yogurt-Buttermilk Dressing
September in Michigan always gives me crazy mixed emotions. 80% of my soul wants to put on a cozy sweater, cook a million pumpkin-filled things...
Heirloom Tomato Tart
I’m thinking I should re-name my blog Foxes Love Tomatoes for the month of August each year. And maybe part of September. Because I’m full-on...
Savory Yogurt Three Ways
Not a fan of fruity yogurt? Try savory yogurt one of three different ways. Or, try all three: Everything Bagel, Greek and Caprese. For...
