25 party finger food ideas: sweet, swanky, simple & spirits
2710Save
Are you hosting a New Year’s Eve party? Here are some tips to make it a success! Plus simple appetizer, dessert and cocktail recipes. Invitations: pretty and (...)
Do you remember the lovely ladies that I introduced you to, Sonia and Krista, from Gunpowder Ranch and Roasting (They’re the urban California girls who now run (...)
Bacon Wrapped Scallops are elegant enough for a dinner party or a romantic dinner for two and easy enough to prepare on a busy weeknight. In less than 30 (...)
This Sugar Cookie Icing is buttery sweet and made in minutes. It’s the ideal texture for pouring in swirling designs over your soft sugar cookies or cut out (...)
The moment you hear that sizzle, your mouth begins to water, anticipating that first bite of these grilled lamb chops, knowing that they’ll be tender and (...)
My plane was taxiing to the gate at LAX when I got the text from Keith, “Bad news in the world…. Major terrorist attack in Paris.” We’d returned from a (...)
Easy pickled beets with apple cider vinegar and honey
940Save
I’ve always loved pickled beets, but I’d almost forgotten about them. That is until we got about 4 pounds of beets in our CSA share and I thought, “What on (...)
Even though I love pork belly ramen, I’m not crazy about soggy pork belly. I want it to still have a little chew and be crispy on the edges! In this pork belly (...)
Crispy Baked Buffalo Wings with Homemade Buffalo Sauce
870Save
It’s not that I mind eating the occasional deep fried food. Who doesn’t love french fries? I just don’t enjoy deep frying in my own kitchen; it’s too messy, (...)
Butter Lettuce Salad with Creamy Meyer Lemon Dressing Hazelnuts and Mint
820Save
Could someone please help me? I am seriously verbose with my titles, but I never want to leave anything out. I actually showed some restraint by not calling (...)
Seared scallops with arugula pasta and Meyer lemon butter sauce
770Save
To avoid getting take-out too often, we keep our favorite kitchen staples around: fresh fruits and vegetables (whatever is in season), dried pasta, jars of (...)
With 15 minutes of prep and no cooking required, Pickled Green Tomatoes are the easiest way to preserve underripe tomatoes…The post Pickled Green Tomatoes (...)
When you think of remoulade sauce, do you think of the classic French version or spicy Louisiana-style? Classic French Remoulade sauce is reminiscent of tartar (...)
Yes, I’ve been on a Grilled Carne Asada tear this week. I wanted to offer up one last option that I love: Carne Asada Steak Salad with Mojo Dressing. Remember (...)
Mexican corn on the cob with chili mayo and cilantro
700Save
Mexican Corn on the Cob (or Mexican Street Corn) is a favorite street food in Mexico that’s easy to make at home on your grill. Grill sweet corn on the cob is (...)
If you’ve wondered how to make homemade pita bread, this is it! Follow this super simple pita bread recipe and you’ll have toasty warm, perfectly puffed pitas (...)
It’s the only time I can remember when having halibut for dinner sounded awful. We were on vacation with Keith’s parents, staying in a campground just outside (...)
I’m feeling pretty foolish at the moment. I’ve always believed that Italian Wedding Soup was a common dish at Italian weddings – please tell me I’m not the (...)
Creamy Garlic Shrimp still surprises me with how something so luxurious can come together in 20 minutes. It all happens…The post Creamy Garlic Shrimp appeared (...)
If you love lamb loin chops, bookmark this recipe. The flavor of these baked lamb chops is unmatched by any other recipe I’ve tried – each bite just melts in (...)
A few years ago, Keith and I went to a craft cocktail bar in Seattle. We asked our server what we should order, with the caveat that it not be very sweet. “I (...)
White bean hummus is thick and ultra-creamy with delicate garlic heat, earthy parsley, silky tahini and zesty lemon! You can make it in 10 minutes flat and (...)
I’d just learned to make Ragu Sauce in a tiny Tuscan hill town when I wrote this sentence in my journal: “I am skeptical about the recipes; they are so simple. (...)
