How do you host a weekend brunch without cooking anything? A big, beautiful platter! Below are some quick instructions for assembling a filling but fuss-free brunch that is guaranteed to please (plus a few fancy twists on the classic mimosa!)
Whether you're a dog mama, a human mama, a friend mama, or a fairy godmama, you deserve to be celebrated—for everything you do (big and little) to love and support your hive. If there’s a Queen Bee in your life, click here for 5 easy ways to say thank you!
If you haven’t a clue for mother’s day, these chocolate-dipped spoons would be a fun surprise. They can be stirred into afternoon coffee, or paired with hot milk (and a splash of Kahlua?) for adult-only hot chocolate.
I put together a list of 8 ways you can reduce food waste in your own home—I hope this will inspire even a small change for you! And if you have any ideas of your own, comment below and share them!
All store bought hummus really needs is (well, first—to be removed from its plastic tub. Please, please, please. 🙏🏻) an artful spoon swirl, a drizzle of olive oil, and a fun and festive topping.
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.
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.
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.
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.
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.
Several months ago, I hosted a Facebook Live segment highlighting five of my must-have kitchen tools. What I love most about this list? I laugh thinking about myself navigating my little kitchen without these things. Like, what was I thinking!?
When I was little, frozen lemonade was the house slumber party cocktail. Kind of like a frozen margarita, but instead of lime and tequila it’s lemon and strawberry. Even when you’re 8, sipping a mocktail out of a fancy glass just feels grown up.
One of the most common cooking questions I receive? How do I properly chop an onion, garlic, a tomato, or a bell pepper? How you slice and dice actually affects how your food tastes. So here's a little bell pepper chopping 101 (a trick I learned from my days at Le Cordon Bleu Paris)
They’re just on their way out of the season, so head to the grocery store and grab as many as you can (I had to have my local Whole Foods dig around in the back). Toss together a jar of pickled kumquats then slice for salads, grain bowls, seafood, or even a festive cheese platter.
Most of us open Champagne just a few celebratory times a year, but my macaron classes feature bottomless bubbles so I get in some solid bottle-poppin’ practice. Here’s the trick to gently easing the cork out so it doesn’t hit a dear friend . . .