Telling food stories, one kitchen at a time
Brine and Marinade. That’s the secret for crispy-skinned, tender and juicy Air Fryer Chicken. My recipe is warm, savory, and deeply sweet with its rosemary and clove marinade. Perfect for those cold winter days.
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Nana’s Chocolate Chip Meringues are sweet and simple with just three ingredients. Rich and creamy chocolate chips speckle a slightly sticky inner meringue. This recipe comes out perfect every time.
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Arguably the best recipe on my blog, Skillet Lamb with Mango-Mint Chimichurri pairs deep and gamey flavors with bright, spring ingredients. Add crisp peas, soft lima beans, and perfectly fork-tender potatoes and you have a beautiful, colorful, out-of-this world dinner.
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I promise you friends, this has been worth the wait. Ever since I made Cranberry-Pear Cream Pie with Gingersnap Crust, I have been dreaming sweet gingersnap dreams with cranberries dancing through fields of Christmas cheer. And so, Gingersnap Icebox Cake with Cranberry Mascarpone Whipped Cream was born.
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Want to know what the best kitchen thrill is? Do this: Pick out a complicated recipe. A baked good – because those are always harder. Decide you want to change it. Choose a flavor combination that maybe no one has ever used before and you’re unsure if anyone will ever use again. Cranberry-Pear Cream Pie. Will it work? Will it taste okay? First thrill: The pre-taste taste. Dip your spatula in Cranberry-Pear sugary liquid and taaaaste. Ohhhh taaaaste it… cause yes, that works.
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Oh heyyyy, Christmas cookies. There you are. Thought I forgot about you, huh?
Nope. This is the opposite of forgetting about cookies. I sent these cookies to a friend back in April and I’ve been dreaming of double fudgy chewy moist decadent chocolatey chip cookies ever since. But those cookies didn’t have peppermint. Little chewy and crunchy half-melted red-swirled peppermints that elevate the cookies from oh-mah-gah-must-eat-one-now to oh-mah-gah-must-eat-EVERYSINGLEONE-now.
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Dark Chocolate Bourbon Pecan pie. Say it again, hmm? Dark.Chocolate. Bourbon. Pecan. Pie.
I do wanna talk about that, but I just went to this really wonderful wedding and let me take a sec to touch on that really fast. My brother got married and I now have the absolute coolest sister-in-law a girl could ask for. I will say that I’ve decided I never want to get married because I just can’t top that. That was the most fun I’ve ever had in one weekend and I will die happy now. I’ll want to throw some wedding pictures up here eventually, but if you are friends with me on Facebook, you’ve already seen a thousand pictures of me (and one or two of the bride and groom), and you’re ready for me to get to the food part of this blog post.
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You should see my blog brainstorms. I have pages and pages of ideas scribbles torn from legal pads and they are just floating around the house. And the scrap pages are different sizes, which drives me crazy. Some are from standard legal pads and some are from smaller notepads. For someone who is so Type A, you’d think I would find some way to keep my ideas together. I can organize my closet and my glove box and my calendar and my to-do list. But I can’t organize my brain. I just can’t.
See? I’m off topic already.
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