I made my first batch of pickled onions a few months ago and haven’t been able to stop. The jar sits in my fridge, and I just grab a little forkful for tacos, salads, nachos, even avocado toast. They add the prettiest pop of pink.
There’s a lot to love about elotes, or Mexican street corn. Think grilled corn on the cob fancied up with lime juice, chile powder, and cotija cheese. But, this dish posed two problems for me. First, I don’t have a grill. Second, I really dislike one of the main ingredients: mayonnaise.
While rosé is perfectly delicious and refreshing right out of the bottle, it reaches new heights as frosé—a brut rosé sweetened ever so slightly with homemade lavender simple syrup then frozen to a slushy consistency.
While this patriotic icy champagne bucket is reminiscent of childhood summer popsicles, it’s sophisticated enough to make any adult smile and wonder how you did it.
I challenged Alex to create a lumpia recipe that could be baked, because many of you don’t own deep fryers. He began experimenting, and the Berry Ricotta 4th of July Lumpia was soon born.
Biodynamic wine is produced using only natural and holistic practices. For example, cows might be onsite to make compost and fertilize the vines; and rather than machinery, sheep prune the vineyard. The symbiotic relationship between the environment and the grapes makes a biodynamic vineyard flourish.
The contrast between the tart grapefruit and sweet, caramelized sugar is magic. Drizzle with homemade balsamic reduction for a show-stopping dish.
Because refined sugar has such severe health consequences, I’m always looking for ways to satisfy that sweet craving with something healthier. Cue: healthy sweet potato brownies (can I get an amen?!). You would never know the base of this sweet treat is nutrient-rich sweet potato.
Dessert doesn’t have to be bad for you. Instead, get creative and find a new way to incorporate something healthy. If I need something sweet to satisfy me after dinner, I reach for one of these superfood chocolates.
why wait in line for brunch and bottomless mimosas (with undesirable juice-to-champagne ratios) when you can recreate your own mimosa bar at home? Give your traditional mimosa bar some oomph with a few fun, unexpected twists: flower ice cubes, fruit peel cut-outs, berry skewers, unicorns, and blood orange!
This recipe is so simple: Put everything in the blender and voila! When choosing your crudité, or dipping vegetables, be mindful to choose organic whenever possible.
My fiancé, who moonlights as our in-house bartender, introduced me to the 3-2-1—a clean, tangy margarita perfect for ringing in Cinco de Mayo.* Sometimes I prefer “3-2-2” with more lime juice, so adjust the proportions to your liking.
Each year, the Environmental Working Group issues the Dirty Dozen list, which ranks pesticide contamination in 48 types of fruit and vegetables. Even if you don’t buy entirely organic, you may want to at least choose organic for these items
Shane makes these sauces at the same time: He uses a sprig of basil in the marinara, then blends the rest into a quick pesto.
I’ve been determined to teach myself, then all of you, how to easily make pasta—even without a pasta machine—a recipe you can make in your own kitchen right now.
This spring, bachelorette parties, baby showers, and bridal showers abound. If you’re on deck for party planning, borrow this trick to dazzle your guests. Because what’s more fun than baby roses bobbing in your rosé?
Mussels are quite easy to cook, though a little trickier to prep. First, soak them to remove excess sand and grit. Then, remove the beard (a stringy membrane that the mussel uses to attach itself to rocks or other stable surfaces).
I love the combination of lemon, Parmesan, and cracked pepper with this asparagus salad, but there are lots of other flavors you can try: sun dried tomatoes, toasted pine nuts, mozzarella, or even chopped pistachios.
What’s the best way to start your morning on St. Patrick’s Day? With an Irish Coffee o’ course!
Whether you’re making hummus, roasted veggies, sautéed chicken or salad dressing, garlic always adds a little somethin’. But, it can be a pain to process if you don’t know a few easy tricks.