This risotto is lemony, cheesy and the perfect base for sizzling hot scallops.
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Chocolate Custard with Lavender Cream, Almond Brittle & Sea Salt
This has to be one of my favorite desserts I’ve come up with so far. It’s got a little bit of everything…something smooth, creamy and decadent, something light and floral, and something sweet and crunchy. Plus a little salty kick to tie everything together. What’s not to love?
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Sesame Tuna Salad with Sriracha-Leek Vinaigrette
It’s been a goal of mine for awhile to start making more dishes with tuna. I never ate much fish when I was younger, and by the time I began to love it, tuna was always on the back burner. Sure it’s usually in sushi (which I LOVE and need to try making myself), but I have just finally realized the beauty of a perfectly seared, medium rare tuna steak.
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Cardamom-Honey Caramels with Candied Grapefruit
The best part about cooking is that there are no rules. Yes, there are techniques and steps to follow in order to make specific things… But when it comes to flavors, the boundaries are limitless.
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Braised Short Ribs with Roasted Root Vegetables
My classic braised short ribs recipe that’s just as cozy and comforting as any dish you could dream of. Short ribs slowly braised in a rich braising liquid of tomato paste, red wine, balsamic vinegar, beef stock, and hearty herbs. Finished with a little lemon zest and served over whipped potatoes, with simple roasted root vegetables alongside. It’s my go-to recipe whenever I make braised short ribs…which is very, very often in the wintertime.
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Breakfast Bruschetta
Mashed avocado, whipped ricotta, fresh tomatoes, AND fried eggs. All of this piled onto crusty, olive oil-drizzled toasts. Need I say more? It’s breakfast bruschetta and it’s amazing.
Drunken Fettuccine
Pasta & wine…a match made in heaven. Instead of just adding wine to the sauce or having a glass alongside your pasta, why not cook the pasta directly in the wine?! This fettuccine gets a nice red wine bath as it cooks. And the result is unlike anything you’ve had before.
Stewed Lentils with Poached Eggs & Chili Oil
Oh how I love poached eggs! Firm white outside…thick, silky yolk on the inside… Nothing can really compare to breaking into the egg. The bright yellow yolk gently runs out, creating a rich “sauce” for whatever lies underneath. While I usually eat poached eggs for lunch each day on top of thick toast that’s spread with avocado, I also like to incorporate them into my dinners. And tonight I’m eating them over a hearty bowl of lentils.
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Jumbo Shrimp with Chorizo, Manchego Polenta & Salsa Verde
Browsing through Whole Foods and seeing these beautiful jumbo shrimps, I knew I had to do a twist on the classic “shrimp and grits”. This southern favorite is loved for its creamy base, large bites of shrimp, and bold flavors. I’m switching it up with polenta and a smoky-spicy combination that will have you digging in for more.
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Root Vegetable Chips with Rosemary Salt
I have always been a huge fan of homemade chips. They’re rustic, earthy, and of course have a wonderfully fresh taste compared to store bought options. They’re the perfect appetizer or snack to make for a crowd. People are impressed when the chips aren’t just dumped out of a bag, but instead cooked to perfection in your very own kitchen. Instead of using the ole potato, I wanted to mix it up with some of my favorite, incredibly tasty root vegetables.