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...
Buffalo Ranch Pasta
Enjoy this Buffalo Ranch Pasta Salad as a side at your next barbecue, or make it the star of your work week lunch by adding chicken....
Sangria Party Week 2: Appetizers
After everybody arrives and gets an ice cold glass of sangria in their hands, I want their attention to turn to all of the...
Culinary School Lesson: Frozen Treats 101
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...
Culinary School Lesson: Whip It Good
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...
Culinary School Lesson: Restaurant-Style Hash Browns
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...
Culinary School Lesson: Hot & Cold Plates
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...
Tabbouleh Hummus
I used to really, really hate the flavor of many fresh herbs. Especially fresh parsley and mint. Just smelling or thinking about either one...
Smoked Salmon & Avocado Mousse Phyllo Cups
I’ve been working on a huge project for the last few months. My husband and I are taking a trip to Italy and the...
Marinated Bean Salad
This Marinated White Bean Salad takes just 10 minutes to make, but sets you up for a several days of fresh, fiber-fueled lunches. White...
Culinary School Lesson: Take-Out Containers FTW
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...
Lentil Burritos
These Lentil Burritos are meatless but so filling! They’re stuffed with lentils and sweet potatoes, and topped with a creamy yogurt sauce. For a...
