I lived in Dallas right after college, and it was a time of culinary exploration. I was learning basic recipes, how to memorize them and make them even better, and how to sustain myself out of my kitchen rather than relying on take out every night. Entry level right-out-of-college jobs mean budgeting, and sometimes you just have to break up that ramen routine. Read More
Sunday meal planning and cooking is my yoga. I plan our meals for the week ahead, go to the grocery store, meal prep for the week, and get dinner ready for that night. It’s a long day so I love to have snacks handy while shuffling around the kitchen jamming to Stevie Nicks on Spotify. This artichoke is one of those Sunday snacks that usually makes the list. Read More
Let’s talk about the easiest appetizer ever: blistered shishito peppers. We had some friends over the night and one of them grabbed a couple of bags of these beautiful, vibrant peppers from the produce section and we were so thrilled. You see, the fun thing about shishito peppers is that they are mostly mild, but every 1 in 10 is spicy. It’s so fun watching everyone pick one up, waiting to see if they got the spicy pepper in the batch. (But fear not, even the spicy ones are pretty manageable). Read More
Ah, summertime. Hello tomatoes.
We will be eating lots of tomatoes around our household this summer, in a wide variety of recipes. Today, it’s this summery bruschetta topped with bright, roasted tomatoes and cold, creamy ricotta cheese.