Looking for Margarita variety? Look no further. This Tropical Pineapple, Poblano Margarita is the perfect summer sipper. With an easy, overnight-rested syrup and poblano liqueur, it has that perfect sweet heat nuance. Sometimes, a classic margarita just won’t cut it, am I right? Print Tropical Pineapple, Poblano Margarita With a tropical simple syrup (made with pineapple, lemongrass, ginger, and citrus), poblano liqueur (for a nuanced kick of heat), and classic ingredients (fresh lime juice and tequila) This margarita checks all of the boxes! Course beverage Cuisine American, hawaiian, Mex ..read more

This Mezcal, Blackberry Shrub Cocktail is a copycat of the “Smoke & Mirrors” cocktail I had at Artillery Bar in Savannah, GA several years ago. It’s fruity, tart, a little bit smokey, and has just a hint of herbaceousness. ⁠I wouldn’t say it’s crushable, like most summer drinks are made to be, but I would say it’s absolutely delicious and interesting to the last drop. I don’t know about you, but sometimes I want to savor every sip of my cocktails. Print Mezcal Blackberry Shrub Cocktail This cocktail combines mezcal, a homemade blackberry shrub, and lemon juice for a fruity, smokey ..read more

I am and always will be a tequila girlie. But, I am also a HUGE fan of grapefruit, so classic paloma cocktails are definitely a natural fit for me. I will say, however, that a lot of palomas I’ve had out at restaurants are hit or miss. They tend to taste either watered down or too sweet for my tastes. So, I got rid of grapefruit soda and broke everything down to the base ingredients, so I could tinker. Then, I added a healthy dose of fresh grapefruit juice – for an extra hit of acidity and bitterness. Ladies and gents, tinkering is where I thrive. This classic, but non-traditional, paloma cock ..read more

What’s pozole verde? Well, imagine what would happen if salsa verde and chicken soup had a baby and you’re on your way to understanding what the fuss is about. It’s bright, fresh, vegetal, and spicy, (if you want it to be ?). Topped with all the crunchy goodness of fresh radishes and cabbage, this soup is the perfect transition between seasonal springtime and summertime crops. Crops that are wildly important to my home state of Florida and that I sourced as locally as I could. Why you ask? I recently took part in a southwest Florida farm tour, to learn about how our food gets from seed to farm ..read more

Okay, who’s ready to normalize summer stews? The first time I had Pork Brunswick Stew was at Tomlin BBQ. And it was… dare I say life altering. I definitely chased the stew’s flavor for over a decade, returning every couple of years for barbecue bliss, until I finalized this recipe. ⁠ Now I can make it at home and eliminate the 7-hour drive to get there. Yep! It’s THAT good! Any who, Brunswick stew is meant to be a lighter stew, with lots of summer vegetables (zucchini, crookneck squash, sweet onion, butter beans, sweet corn, and tomatoes. It’s like a garden in a bowl). The addition of chi ..read more

This all-purpose flatbread, with yeast, can be used in place of pita and naan and even act as the base of a flatbread pizza. When rolled out thin, it’s crispy in some places and soft in others while still pliable. When the dough is rolled a little thicker, a soft pillowy bread emerges. Thickness plus your cooking technique (oven or stove top) will define what your resulting bread will be. thin + oven = restaurant-style naan thick + oven = soft pita pockets thick + stove top = flatbread pizza bases I will note, I have strayed a bit from a traditional naan or flatbread (with yeast) recipe with ..read more

Potato and leek soup is one of those soups that perfectly pulls off the balance between savory/creamy and light/refreshing. It’s also the perfect soup to help you seamlessly transition from winter (potatoes) into spring (leeks). I am so happy Spring veggies are finally coming into season; leeks, artichokes, leafy greens, and beets in particular. Autumn may be my favorite season for weather, but Spring is absolutely my favorite season for food. I practically squealed in the produce section when I saw how beautiful the leeks were last week. And here we are with a potato and leek soup recipe. Som ..read more

As a fan of mezcal, the simplicity of a Oaxaca old fashioned cocktail is absolute perfection, IMO. It’s such a great way to showcase mezcal’s smokiness and charred flavor, instead of hiding it behind fruit juices and carbonated beverages. This Oaxaca old fashioned recipe uses a lemon, rich-simple syrup and molé bitters with a balancing mix of both mezcal and extra añejo tequila, for a subtle, complex sipping experience. Print Oaxaca (Mezcal) Old Fashioned Smokey Mezcal, balancing añejo tequila, citrus syrup, and molé bitters make this old fashioned a true experience. Course beverage, cockt ..read more

Sweet & Sour Candied Citrus Slices are my new obsession. For those of you who know me, you know I do not have a major sweet tooth. There needs to be something balancing straight sugary sweetness; something sour, spicy, or bitter. These have a hint of bitter and a zing of sour. Now that I think about it, some chili would probably send this. BRB, while I pull out my tajín. If you like sour patch kids, these are the homemade treat/garnish/topping for you! Print Sweet and Sour Candied Citrus Think Sour Patch Kids, but made from slices of citrus. The final product is a little chewy, wonderf ..read more

This Polish Cream of mushroom Soup has been a Christmas Eve event for my family for as long as I can remember. Like most of my family recipes, it’s never been written down, is never made exactly the same way, but always turns out delicious. So, instead of giving you the exact recipe, as I remember it, I’ve written down my version of our soup. If you want to see what changes I’ve made, I’ll tell all in the FAQs. Our soup uses both mushroom stock — the star being “Borowik Szlachetny” dried Polish Wood Mushrooms — and beef stock for its base. It also has more mushrooms than you thought possible ..read more