You know a recipe is a keeper when you start cooking it and people appear over your shoulder saying, “oh my God.” I don’t know why I haven’t posted this recipe before, but it would be a crime to keep it to myself any longer. It’s delicious, easy, fast and people will ask you for the recipe.
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Bucatini with Tomatoes, Olives and White Beans
A fresh and simple pasta in a light tomato sauce with garlic, kalamata olives and cannellini beans. A true 20-minute meal made with pantry staples, and you can customize it based on what you have.
Easy Key Lime Pie Dip
This dessert dip is a tangy twist on classic key lime pie with a buttery graham cracker crumble topping. Easier than pie.
Ultimate Spinach Artichoke Dip
Rich, creamy spinach artichoke dip packed with cheese, Greek yogurt, savory spinach, nutty artichokes, zesty garlic and a kick of smoked paprika.
Banana Nut Steel-Cut Oatmeal
Steel-cut oats, overripe bananas and walnuts come together for a healthy, hearty breakfast that tastes like it just came out of grandma’s oven.
You know what I get really mad at myself for doing? Wasting bananas. There are so many things you can do with them, there’s basically no reason they should hit the trash… except bananas are one of those foods that you either want all the time or not at all.
Flat Iron Steak Salad with Chimichurri Vinaigrette
A fresh, satisfying salad with savory flat-iron steak, sweet corn and tangy chimichurri vinaigrette.
Salad. I know.
“Salad,” you’re thinking, “is what I eat when I’m trying to feel healthy.” The days are getting shorter, your workday is *feeling* longer, and maybe you’re just not about trying to sink your teeth into a spa menu right now.
Introducing Siena Rose Marie
Sitting in a cafe by myself, working away at my laptop, is exactly what I’ve been daydreaming about for months. But now that I’m here, focus escapes me—or at least focus on what I’m supposed to be doing. I can’t stop opening my phone. `
It’s Still A New Year… Get A Fresh Start!
How crazy is it that spring is already here? It’s pretty cool outside here, but feelings of newness and invigoration are undeniable for me. Flowers are blooming… okay, they mostly bloomed in the 75º February weather and froze over in March. Regardless, spring is about new beginnings and new life…
Introduction, Promises and Fear: Why You Should Go for it in the Kitchen this Year
This is actually my second food-related place of residence on the internet. You may have seen my first blog, “Recipe Repository” on Tumblr. To be honest, that blog was just a placeholder to post some recipes and musings while I built this. It’s taken a little longer than I had hoped, but I’m super excited it’s finally up and running!
Wedding Cake Revisited: How to Eat A Year-Old Cake
The perfect anniversary dessert. Dry on the outside, gooey on the inside.
Tastes mostly like the ice you used to scrape off the sides of the pizza bagel freezer at the grocery store when you were little (you know you did!), yet smells reminiscent of broccoli and marinara sauce. Cuts like bread pudding and has a mysterious stream of water leaking out of the bottom.
Romantic, right?
Is that how you picture year-old frozen wedding cake? We need to talk. It doesn’t have to be that way.
