I hate playing favorites (because, moderation, people), and it’s important to mix things up, but I freaking love coconut oil. And I use it all the time. For things you wouldn’t even imagine.
True to its name, this recipe was born as my best friend and I sat on her kitchen floor hungrily peering through the oven window waiting for our dinner to roast.
The fizzy, tart, and refreshing Moscow Mule is a favorite—and the best part is of course the copper mug it’s served in. A girlfriend recently shared this healthy “mule makeover” with me though and I love it even more than the original.
I once was afraid to carry a tray of full martinis.
During my college summers, I worked as a hostess at one of my favorite fancy seafood restaurants in Seattle. If guests went to the bar for martinis before their table was ready. . .
Salt makes everything taste like a better version of itself—whether it’s a filet, pizza, steamed broccoli, or even a salad. A sprinkling of salt will transform your food. But there are so many types of salt so it’s important to know the difference, and when to use each.
Freeze dried raspberries are a favorite for many reasons, but mainly because they offer a quick aesthetic (and flavorful!) fix to just about anything. Here are a few of my favorite uses.
A week before V-day, I present: a DIY Valentine treat made with four ingredients I almost guarantee are already in your kitchen.
Straight from The Cheese Queen: Kirstin Jackson chimes in with important grilled cheese reminders, and three unexpected flavor combinations. You don’t have to pick favorites. Try them all.
Kirstin Jackson taught me a quick way to not only make my own fromage blanc (a fresh, white cheese from France), but also two fun ways to dress it up—one savory (with herbs and olive oil), one sweet (with cardamom, honey, and cookies!).
Today, Kirstin is answering your most burning cheese questions. Next week, we’re going to teach you how to make an easy cheese at home, and finally, we’re going to…..well, actually, we’re going to keep that part a surprise. But trust me—it’s going to be gouda.
As we reflect on 2018 and list our ideas to better ourselves in 2019, I offer this: A New Year is a perfect time to make these big plans—I’ve always loved annual goal setting and the satisfaction of reviewing last year’s achievements—but our daily choices (even if we make them in July) have so much more power than a long list or vision board we peek at once a month.
I’ve always wanted to be Oprah (for many, obvious, more important reasons). But how fun would it be to gift your tribe with ALL your favorite things?! As much as I love you, it’s just not in the budget this year (stick with me though, people). So in lieu, I’ll share my secret sources and favorite products—for gifts and stocking stuffers—that light me up on a daily basis.
Don’t try to make your own clay cup, or smash your favorite mug today. But make some homemade chai and try, even if for five minutes, to ease your mind into the present moment. Sipping hot, homemade chai tea. Doesn’t that feel good?
I’ve been so excited to share this with you I could hardly stand it. But, because it’s socially unacceptable to jingle bells and dream of sugar plums until after Halloween, I’ve kept it under wraps.
Last week I got to chat with Gunilla of Gunilla Skin Alchemy, not about fancy expensive natural products to buy, but about healing foods you can use to nurture your face.
Earlier this year I as playing with maca and found this great recipe for Coconut Cream Maca Energy Bars (right on the back of the Trader Joe’s bag!). I already know what your first question is—What the %^&* is maca?! Was she trying to spell matcha?!
Christina told me so many of her clients say “I suck at cooking.”, “I’m a horrible cook.”, “I don’t even know where to start.” I was so excited to sit down with her because there are so many easy remedies for this, and I got to gush about them for almost a whole HOUR.
With a big warm smile, the bartender handed me a Carajillo. It’s a cocktail made from liquor and coffee. Sometimes it’s served hot, but mine was cold. And damn was it good.
The dreamiest sunsets, salty feta cheese, light local rosé, oily olives, and fish on the bone. We were in heaven. Below are our favorite treasures from two weeks of Greek bliss.
I LOVE watermelon. And when it’s so hot outside, it’s the most refreshing treat. Whole watermelons are typically crispier than their pre-cut counterparts, but I’m not often able to eat the whole thing before it goes bad. Cue: frozen watermelon.