JUMP TO RECIPE Chia Seed Pudding  Last week was BUSY! I’m getting back in the groove after attending The Southern C in Sea Island, Georgia. My head is spinning and I’m not quite sure where to start with my catch-up process. But one thing I know that would help me out is quick on-the-go breakfasts. When you need something fast, chia seed pudding is the way to go. You can batch them ahead of time when you have more time on a weekend afternoon. They are healthy, effortless, protein-packed snacks or breakfasts made with the perfect ratio of chia seeds, plain almond milk, and your sweetener o ..read more

Jump to Recipe Simple Potato Gratin  Imagine this: A rich and creamy potato gratin recipe that’s easy to assemble and restaurant quality—it’s this Simple Potato Gratin. I first came across a variation of this recipe during my cooking school days, and it’s been a beloved go-to ever since. We made a similar variation when I took a course at Cook’s Atelier a few years ago, paired with a roasted rack of lamb, it was French dining at its best. Think layers of thinly sliced potatoes, soaking up heavy cream infused with garlic and herbs, then baking it into golden perfection. It’s fancy enough ..read more

JUMP TO RECIPE Everyone Wants an Easy Veggie Side We’ve got you covered! Three ingredients, no chopping, delicious flavor. You could even serve this on Thanksgiving if you need a vegetable side that doesn’t contain the Turkey Day trifecta of butter, cheese and a crispy topping. I prefer this with thin haricot vert, but it’s delicious with regular green beans or yellow wax beans. You could use this method to roast sliced zucchini, shishito peppers, okra, sugar snap peas or asparagus. What else can use Everything But the Bagel Seasoning on? Bagel seasoning is our go-to quick topping for soft-coo ..read more

JUMP TO RECIPE Almost Flourless Chocolate Cake Happy national chocolate cake day! Sounds like my kind of holiday. I’ve been making this “almost flourless” chocolate cake recipe for over a decade and I can’t believe this is the first time I’m sharing it with you. I first learned to make a version of this cake in a Patricia Wells cooking class in Pasadena with my mother-in-law. It was a book release party for one of Patricia’s cookbooks. It’s such a great failproof recipe. Over the years I’ve added slightly more chocolate to give it more of a brownie consistency and I’ve tested it with every ty ..read more

JUMP TO RECIPE Any Greens Pesto Yes, you can make fresh pesto in January! Maybe not the super traditional Genovese version, but you can make a bright and fresh “any greens” pesto that will be delicious with pasta, as a sauce for fish or chicken or tossed with roasted veggies. We just came back from a couple weeks in Idaho over the holiday break and my garden is full and lush. The lettuces, leafy greens and herbs are growing like crazy! Time to snip some leaves and make pesto. The fact that all three of my kids would eat this with a spoon makes me extra happy. I freeze small batches of pesto i ..read more

Jump to Recipe Simple Mashed Potatoes For a couple years, the only part of Thanksgiving dinner my youngest would eat was the mashed potatoes. Seriously, I couldn’t blame her. They are crucial to Thanksgiving––what better way to soak up all the gravy––but they’re also delicious on a regular old Tuesday night. Mashed potatoes don’t need to be complicated, and they sure don’t need to be gummy. I have a few rules to follow and a simple recipe to share. I include a variation to keep things dairy-free and I also give you some make-ahead tips. Let’s talk! Tips for making the best mashed potatoes: A ..read more

JUMP TO RECIPE Sheet Pan Ratatouille Sheet pan dinners are my lifeline during busy times of the year, nights when I don’t want a ton of dishes or just a regular Thursday night. And while this is far from a traditional ratatouille, it’s highly satisfying and one of my favorite veggie-based dishes. Sheet pan ratatouille is so versatile, you can use it as a base for a variety of dinners. Toss it with cooked angel hair pasta or orzo, scoop it on top of creamy polenta or mashed potatoes, add to a bowl of riced cauliflower or serve it as a side to grilled meats or fish. This meatless Monday dinner i ..read more

JUMP TO RECIPE Soy-Honey Steak Kabobs A Choose-Your-Own-Adventure Meal Grilling is the theme song of summer. Throw meat and veggies on the BBQ, and dinner is done. Marinate them with ginger, soy and honey and the tune gets even better. Kabobs are a make-your-own adventure meal, which works great for families. Set out all the veggies, onions and marinated steak and let your people make their own kabobs. I have one kiddo who doesn’t like mushrooms, so she leaves them out. Another loves bell peppers, so she loads up on those! Simple to prep and quick to assemble, these kabobs are a super fast din ..read more

JUMP TO RECIPE Baked Feta and Tomato Confit Here’s the inside scoop on my all-time favorite meal: it would include tomatoes. There’s a story my mom likes to tell about a family trip to Canada when I was a toddler (which I remember nothing of). As she was making dinner, I ate every single cherry tomato out of the salad before it had a chance to hit the table. I LOVE summer tomatoes, and can remember picking them fresh from my grandparent’s garden, sprinkling them with salt and eating out of hand. Sliced for a summer sandwich of aged cheddar, mayo and tomatoes and I’m in heaven. Ingredients Mak ..read more

Jump to Recipe White Bean Dip with Rosemary Olive Oil White bean dip is one of the easiest appetizers you can throw together on the fly. Made from pantry staples you will most likely have on hand, it’s simple and straight forward. Garnish off with a drizzle of fragrant rosemary-infused olive oil, it’s a finishing touch that takes this to the next level. Add a pinch of red pepper flakes and crunchy sea salt, and you’re in for a treat. Honestly, this something I could eat for dinner and be perfectly happy! What Type of Beans To Use Typically I use canned white cannellini beans for this, but you ..read more