-
Frozen Key Lime Pops
Frozen Key Lime Pops—because summer isn’t over yet! I was 7 years old the first time I had Key Lime Pie. It was actually in the Keys—Marathon, to be exact—when my family + 2 other Augusta families (6 adults + 7 kids) squeezed into ONE deluxe-ish Winnebago for a vacation to Florida, fishing boat in tow. (Meanwhile the boat trailer lost a wheel somewhere around woodsy Millen, Georgia, never to be recovered). Thirteen people + Winnebago + 1,400 miles round trip. Sounds crazy, right? Yes, but it was one of the BEST vacations ever. Amidst the crowdedness and having to share one bathroom while on the road (god forbid we…
-
Panzanella Salad
It was bloody hot today. Too hot to hold hands with The Man. Too hot to walk barefoot in the grass (even the grass was hot). And def too hot to cook. AmIright? So here’s what we’re gonna do. Stay inside, strip down to our skivvies, pour some wine, turn on our favorite music (Justin Timberlake, Outkast, Beck, Nina Simone…whatever gets the hips swaying) and make Panzanella Salad. It’s a beautiful word, isn’t it? Panzanella. Pane (bread) + zanella (soup bowl) = panzanella. Saying it feels like a silky + floral Chianti is trickling down your throat. Pan-za-NEL-la! Calling it by its name— Panzanella Salad, a Tuscan bread salad—is much more…
-
Pasta Aglio e Olio: CYOA
On its own, pasta aglio e olio is deliciously simple: pasta + garlic + olive oil. Life doesn’t get much more pure than that. But we are going to shake things up a bit, go beyond garlic and olive oil. This recipe takes that classic dish of pasta glistening with oil, loaded with caramelized garlic and swanks it up a bit with a toss of crushed red pepper + fresh parsley + (among other things) zippy lemon zest. Mediterranean confetti, if you will. We’re taking an age-old recipe for pasta aglio e olio and giving it a plot twist of our choosing. Hence Pasta Aglio e Olio: CYOA (Choose Your…
-
Creamy Chipotle + Lime Dressing + Dip
Here’s a quick and easy recipe for you to make while you are gulping down sipping the drink I hooked you up with on Tuesday. (Remember? The Spicy Pineapple + Jalapeno Margaritas?) If you don’t remember Tuesday, that means you didn’t read my post (and you really should) OR you have had soooo many of those cocktails that you can’t remember much at all (thank you for reading, and you’re welcome). So here is a perfect weekend dip–something you can throw together in a flash (really, just dump and stir). Put it on your burgers or grilled corn or fries or chips or vegetables or your fingers…(this is a NO…
-
Hand-Crafted Gournay
If provincial northwestern France had a flavor, it would be buttery + herbaceous Gournay. You have probably bought creamy + salty + garlicky + herby artisan Gournay cheese dozens of times without giving thought to how easy it is to create yourself. No need to run to the store to make this oh-so satisfying + fragrant snacking cheese. I’d bet you already have the ingredients for this blend at your fingertips! Herbs? Check! Garlic? Check! Butter? Check! Cream cheese? Check! You got this! I’d also bet that once you create your own house blend of Gournay, you will have choice ingredients at your fingertips At.All.Times.Forever.Amen. Whether they are…
-
Lemony Creme + White Chocolate Trifle
This Lemony Creme + White Chocolate Trifle is almost too pretty to eat! ALMOST. When the weather starts to get balmy (and stays that way for 5 months), my go to relief is LEMONS. I love lemons. I also love trifle. I do not love baking. There. I said it. I DO NOT BAKE. Suffice it to say, my favorite kind of dessert is a no-bake dessert. Hence, this Lemony Creme + White Chocolate Trifle. Trifles are always a win because they look so elegant without a lot of fuss. You do not even have to turn on the oven to make this gorgeous citrusy delight. All you have to…
-
Raspberry + Thyme Frosé
This frosé screams SUMMER! It is just what these hot summer nights beg for. You know something else it screams? THE BEST WAY TO ADULT IS TO FROSE! This boozy, fruity slushee is light, refreshing, and for grown-ups only. I am on the fence about calling it frosé, though. I chose to use Merlot over rosé because it has more body and can hold up to the infusion of thyme. Instead of frosé, shouldn’t it be called Merlotsé? Raspberry + Thyme Merlotsé. Let me think about it… So about the thyme…At first I made regular raspberry frosé, and it was delicious. But I thought a hint of peppery thyme might…
-
Kentucky Derby Pie Brickle
It’s like a Kentucky Derby Pie but in bite-sized pieces! Although these treats are perfect for watching the race at Churchill Downs, don’t deny yourself of this Kentucky Derby Pie Brickle just because you’re not trackside. There are many reasons for making this recipe. Is Kentucky Derby Pie Brickle ideal for party prep procrastinators? Yes. Is Kentucky Derby Pie Brickle sinfully addicting? Also yes. This brickle requires very few ingredients, very little time, very little skill yet is indubitably delicious. It combines the best of both worlds: candy + bourbon. What’s not to like about that? But fear not the spirits in this recipe. When cooking bourbon, the alcohol…
-
Garlicky + Peppery Baby Bok Choy
This is an uber-clean, heart-healthy dish that will make your body sing! Infusing the olive oil with garlic and red pepper flakes provides a robust, pure flavor bath for your bok choy. Top this delicious green with intensified toasted sesame seeds and yowza! There is a wholelotta love going on! Bok choy is a spoon-shaped varietal of cabbage. But unlike a traditional head of cabbage, bok choy is more of a cluster. Its crisp and sweet flavor make it an easy complement to most any spice, as it absorbs the flavors of the seasoning around it. In this recipe, assertive garlic and red pepper flakes on the wilted, gentle leaves…
-
Creamy Coconut + Curry Chickpeas
As I gorged myself on the test run of these Creamy Coconut + Curry Chickpeas, I heard a constant nag in my head, “Girl! Slow down! Make it last!” Good advice, but not very realistic. I couldn’t.stop.eating. Seeing the bottom of my empty bowl was the saddest thing to happen to me in a long time. Obviously, this recipe is a WIN. Here’s why… Because even Indian-spice newbies can create this amazingly absolutely delicious yet quick and simple dish and their own signature House Blend Curry Powder. It will take me a while to come down from this achievement-high. It was an exciting Indian-Thai fusion spice adventure. Making such a…
