This spicy, savory Chili Crunch Garlic Bread is a recipe you’ll make over and over! Made with garlic, chili crunch, parsley, and sesame seeds, it’s perfect fusion between Italian and Asian cuisine! The Backstory When I heard about the recent chili crunch controversy on social media, I sat down and researched the points of view from various AAPI (Asian American, Pacific Islander) brands and creators. The synopsis is this – David Chang, the creator of the Momofuku chili crunch, started sending cease and desist letters to other AAPI brands who have products using the term “chili crunch”. While it ..read more

Learn how to make savory shirataki noodles that are a fraction of the calories of regular pasta! Vegan and gluten-free. When I first heard of a type of pasta that only had 20 calories for a whole bag, I was immediately intrigued. Research online showed that shirataki noodles, otherwise known as miracle noodles, are made from the konjac yam. However, many reviews said that the noodles have a very weird smell coming out of the bag. But don’t let that scare you off! Once the noodles are rinsed well and sautéed in a flavorful sauce, they taste just like regular noodles. For this recipe, I combined ..read more

Make your own restaurant-quality Heirloom Tomato Margaritas at home with this seasonal, delicious recipe! It’s perfect for all of your summer tomatoes! As longtime readers of this blog will know, I am a certified #FallGirlie, as evidenced by the deluge of fall recipes (comparatively) I come up with every year. However, this year I’ve been really trying to embrace summer cooking. In general, I hate summer. In fact I loathe it. The only redeeming quality to summer, in my opinion, is the availability of water-based activities. Other than that, I wish I could banish the oppressive heat, humidity ..read more

This list of recipes to use up strawberries will come in handy when you are overflowing with summer produce! Learn what to make with strawberries, from sweet desserts to savory options, and lots of no-bake options. So you went strawberry picking, got into a strawberry-hazed trance, and somehow came home with over 11 pounds of strawberries. No? Is that just me? ;) Well fear not, because this roundup of recipes to use up strawberries is perfect for strawberry season! Strawberries are more versatile that many people think. I know some might be skeptical of having fruit in traditionally savory dis ..read more

Strawberry Icebox Cake is the perfect summer dessert, no oven required! Made with Chantilly cream and fresh strawberries, it’s a crowd-pleasing cake for all your summer gatherings. If you follow me on Instagram, you’ll have seen that I’m desperately trying to become a better baker. I’ve been blogging for over 8 years, and baking has always been my achilles heel. First and foremost, baking is difficult for me because it requires precision, the antithesis of my cooking style. Sometimes directions are almost suffocatingly fussy – see the below instructions for creaming butter and sugar from King ..read more

Pickled green strawberries are a delicious, savory way to enjoy underripe strawberries! Learn what green strawberries taste like, and what you can do with them! I was never a huge fan of pickles growing up. With my childish palate, the bold vinegar tang of pickles felt like too much for me. But I remember specifically the day I changed my mind about pickles. My then-boyfriend (now husband) and I were in our apartment and I said, “Jon… I’m kind of craving pickles right now.” Then I started freaking out. Why? Because I had read online that pickle cravings are common for pregnant women. And I did ..read more

Bought a bunch of carrots and don’t know what to do with the tops? Make carrot top pesto! It’s the perfect zesty, zero-waste condiment. This recipe goes out to my dear friend Berett, who is a vegetarian Ina Garten and plant lady wrapped up into one wonderful person! Berett can grow flowers (especially dahlias), vegetables, and plants like no other. She posted a bunch of carrots, tops and all, on her Instagram stories the other day, asking what she should make with them. I responded at the speed of light – carrot top pesto!! However, I didn’t have a recipe written up to share with her. Hence th ..read more

This healthy, vegan Italian Grinder Salad is the perfect way to enjoy classic grinder flavors without bread! But it also can be served in a sandwich, on toast, or tossed with pasta for a delicious pasta salad. One of my husband’s favorite take-out meals is an Italian grinder sandwich from Jersey Mike’s. If you’re not familiar with it, it’s a sandwich shop that was founded on the Jersey Shore in 1956. Jersey Mike’s offers classic Italian-American grinders along with cheesesteaks, BLTs, and portobello mushroom sandwiches. The best part of their repertoire is “The Juice” – a blend of red wine vin ..read more

This vibrant green Pesto Avocado Spread is perfect for toast or as a dip for chips! It’s a versatile, savory recipe that adds flavor to any meal. Today I’m sharing one of my go-to vegan recipes that’s been a staple in my kitchen for several years. I first got into the avocado toast craze when it became popular in 2015-2016. What a time to be alive! It seemed like avocado toast had popped up everywhere. But they all felt a little boring to me. Avocado is a vegetable (well, a fruit) that needs a little help in the flavor department. It’s a great vessel for bolder flavors, but lackluster on its o ..read more

This pumpkin spice syrup recipe is perfect for fall! Made with whole, simple ingredients, this syrup is perfect for coffee, pancakes, or cookies! Happy fall! It’s been a minute since I posted here. Between my two EMS jobs, my husband’s 30th birthday, my 30th birthday, September has flown by. But you can bet I won’t be missing out on pumpkin season!! I don’t know why pumpkin has such a chokehold on me. I know it’s evolved into this target of public derision (specifically at women), but pumpkin is objectively delicious. I love it in sweet and savory contexts, like my classic pumpkin spice l ..read more