When making an authentic Greek salad, there are two things to mind. First—you may not use lettuce (I know, I know, you’ll never catch me saying that about any other kind of salad.) And second—the feta is better if it comes in a big salty block.
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.
During one of our favorite dinners, we were served a side of coconut jicama slaw. Light and crunchy, it was dressed with just lime juice and fish sauce. I had about four sizeable servings before I realized it wouldn’t be that hard to make at home. So, here you have it!
The dressing. It’s magic. Just trust me. This salad can be amended to accommodate any dietary restriction or preference without losing its goodness. Just don't skimp on the dressing.
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)
This is a fun snack for when you need something just a little different. And for when raw veggies just ain’t gonna cut it (hi, hello, been there).
I created this gem of a recipe last November and have been waiting to share it with you: homemade crispy fried onions. Delicious on their own, but even better over green beans. This Thanksgiving, don’t serve mushy green beans, swimming in a pool of canned mushroom soup.
You’ll feel a little dangerous making this recipe—an open fire, a pair of tongs, and one juicy red bell pepper just waiting to be charred.
I love recipes that create zero waste, like these roasted carrots drizzled with a pesto made from carrot leaves instead of basil (buh-bye half-consumed-wilted-container of basil).
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.
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.
This roasted delicata squash is so festive, ridiculously simple, and tastes so buttery and rich you’d think it was bad for you.