This charred mexican salad is the perfect side dish for any mexican feast. It’s full of charred peppers, carrots, and red onions, all drizzled with a crunchy, flavorful pistachio cumin vinaigrette.
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My “best guacamole” is simple, with all the suspected flavors and just the perfect amount of seasoning. It takes no time to make, and is such a good recipe to have in your back pocket when you need to whip up a Mexican feast.
This sweet and sticky chili lime sheet pan chicken is going to make your weeknight cooking a whole lot better! The chicken is simply prepared and gets coated in a bold, flavorful glaze with lots of spice and a little sweetness. It comes together really quickly and also makes for the perfect leftovers.
I give you my best ever brown butter caramelized banana bread, which is without a doubt the banana bread of all banana breads. It is incredibly moist and tender, over the top flavorful, and basically just melts in your mouth.
Back with another easy pasta because it’s that time of year where easy pastas are almost a daily occurance! This calabrian chile & burrata pasta with peas is full of flavor, yet so simply delicious. And the best part? It comes together in a matter of minutes.
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I’m very, very excited for these chipotle & pomegranate braised chicken tacos that we’re talking about today! They’re simple, healthy, and something that works so incredibly well for weeknight leftovers. Let’s do it.
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It is officially fall, and I’m celebrating with this harvest apple salad – full of sharp cheddar cheese, charred chicken, crisp apples, pomegranate seeds, and candied pumpkin seeds + hazelnuts. It’s vibrant, beautiful, and so satisfying. Perfect for a simple weekday lunch or dinner!
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Snow is finally falling, the temperature is dropping, January hibernation is kicking in and all of this calls for one thing…soup! French onion soup has always been my absolute favorite. The deeply flavored soup with bread soaking into it and cheese melting on top is irresistible. So to create some comfort this winter, I developed a new take on the classic dish: onion dijon soup with pretzel roll croutons.
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