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...
Lemon-Poppyseed Cornbread Mini Muffins
As much as I love (LOVE!) giant lemon-poppyseed muffins from coffee shops, let’s face it – they’re not the healthiest. Also, I’ve never had...
Goat Cheese Risotto with Asparagus
When friends ask me to teach them how to cook, one of the first things I teach them is risotto. Why? Well, it sounds...
Asian Zoodle Salad Jars
For several years now, a trip to Williams-Sonoma or any other kitchen store just hasn’t held the same allure. Don’t get me wrong, they’re...
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...
Creamy Veggie Pasta Skillet
Fun fact about me: when I was a kid, it seemed like I won nearly every contest or drawing I entered. I had the...
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 Tomato White Bean Salad in Jars
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...
Feta Salad Shooters
People often ask me what my favorite “kind of food” is. I think they’re expecting me to say “Mexican” or “Italian,” but I always...
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...
Meyer Lemon Bars with Poppyseed Crust
You know how Americans dread tax season? That was never really true for me. It seemed like I almost always got a small refund,...