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.
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.
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 . . .
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.
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.
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!
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
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?
While flavorful on its own, butter is even better when infused with spicy, herbaceous, sweet, or garlicky ingredients, turning something plain into a satisfying meal. You’re going to love compound butters.
Ginger is one of my favorite ingredients. It’s strong and spicy, and does wonders for your health. Best of all, as soon as you ingest it you can feel it working. So, in honor of Ms. White and my favorite secret ingredient, I’d like to offer a few must-know facts about ginger.
Not until I’m in Reykjavik, the capitol of Iceland and a stopover on my 12-hour trip home, do I feel like I’ve awakened from this dream. Two people sitting next to me in the terminal are spiritedly discussing (in English) what they had eaten for lunch.