What better way to celebrate the beginning of summer than a Southern-inspired feast with fabulous cocktails and friends? For me, this is what summer’s all about. I realize that most people decl...
I suppose there’s more to Louisville than just bourbon. {from left: debi, paula, moi, irvin, brian, maggy} To start, there’s the ridiculously rad 21c Museum Hotel, where all of the lovely...
Spinach and strawberries are a classic combination when it comes to salads, but here – we’re taking that up a notch. I almost skipped out on this week’s recipe for The Food Matters ...
It was a rainy weekend and an even rainier Sunday morning, and I couldn’t imagine getting out of bed for any reason other than pancakes. Pancakes are a good bet for a morning like this, when yo...
It’s totally not weird to get excited about, say, the most ridiculous salted caramel buttercream … or THE perfect shade of tangerine lipstick you’ve been looking for everywhere. But...
Welcome to the inaugural post for my new series, Well-Fed Friday. I’ll be sharing things I find around the way to feed you with inspiration, from every walk of life. Naturally, the first thing ...
For a long time, I’ve been obsessing over the idea of a pineapple upside-down cake. The only problem was, pineapple upside-down cake conjured up images of canned pineapple and cake mix. Yeah &#...
Kids, it’s time to get your fancy-pants on. Because today we’re going where no layered bean dip has gone before. We’re doing it up in a totally modern, fresh, and – yes, fancy...
So … I had this plan. This plan entailed me sharing with you what might just be my favorite margarita recipe EVER. Kind of a big deal, right? Well, I’ve got something bigger on the brain....
Who doesn’t love a French toast casserole? I know I don’t need to tell you why. I mean, do people seriously still make French toast the old-school way, slice by slice in a skillet? That&#...
Here we go again with the white beans. Every time I’m making something and the white beans come out, Dan’s like, “Really? White beans again? What is it with you and these things?...
I once heard that you can fall in and out of love with your significant other throughout the course of your life. Like peaks and valleys. I wouldn’t know about that yet, and I’m not sure ...
If it’s possible to improve upon a simple baked round of Brie, then I think I must’ve done it. Cooking and serving it in a baking dish rather than leaving it whole is nothing groundbreaki...
I’m feeling very French today. Making baguettes, drinking wine, eating Brie and such. This was my first time making bread. Real bread. And by the way, it felt damn good. Baking homemade bread i...
Biscotti is one of those classic desserts that seems to be appropriate for any occasion. Holiday gifts, housewarming gifts … breakfast. Even people who don’t like dessert will probably ta...
I’m fairly certain I’ve discovered the best possible scenario to end my week. This week, next week – every week. For the rest of my life. Friday nights won’t ever be the same....
Looking for an absurdly delicious take on the classic “Creamsicle” flavor combination? I thought so. The second I saw this recipe, I was in. I wasn’t exactly sure what a semifreddo ...
There’s something inherently fabulous about serving a roast when you’re entertaining. It’s got a lot to do with the presentation. Plop that baby onto the center of a pretty platter, and surround it w...
Oh, how I love a hot and cheesy dip. Typically reserved for our football gatherings in the fall and winter, you can imagine my delight when I stumbled upon a cheesy dip designed for the spring. A hot...
It had just been too long since my last dinner party. Yes, I’ve been crazy-busy – but that doesn’t mean my love for entertaining has to suffer. We’d been meaning to see a coup...
Lately, I’ve been fielding a lot of questions from people about my hair. What’s my secret? How do I get it to grow so long? I wish I had an answer for everyone, but the truth is that ther...
When my BFF Keely chose “Cassoulet with Lots of Vegetables” as her pick for The Food Matters Project, was I surprised? Nope! This was one of the first recipes I made from the book, before...
This pretty pink ice cream pie is totally not my fault. I mean, how can you look it in the eye and not want to make it? It’s pink! And pretty! I blame springtime. This time of year, I want to m...
What’s better than a fabulous springtime brunch, kids? A lovely springtime lunch! These creamy salads are for lunchtime only. Nevermind the fact that I’ve been eating the leftovers for di...
This week’s recipe for The Food Matters Project is a twist on the traditional French dish, coq au vin – which means chicken braised in wine. Yes, I’m a bit of a French food fanatic ...
Guys. I’ve got something super-awesome for you today! And, it’s super-easy. I even made a video to prove it. This asparagus tart is what I like to call a “back-pocket” recipe....
This recipe, at first glance, could potentially seem like a very strange idea. When I read it through, however, I didn’t find it strange at all. I was excited by it. I’ve done curry in so...
Lemon meringue: It’s just one of those things. You’re either in, or you’re out. You either like lemony-tart action happening in your desserts, or you don’t. Clearly, I’m...
Damn you, Mark Bittman. I already can barely take the artificial taste of store-bought hummus – and now, it’ll be hard to go back to the homemade kind I used to be quite happy with…...
It’s time … … to start thinking about … asparagus … !!! You might have other, more exhilarating things to get your heart fluttering right now. Not a bad thing! I suppose...
You are no longer following . Undo?
English
Suomi
Svenska