It's no secret that I love polenta, it’s a versatile and delicious dish that can be prepared in various ways. So when I spotted this recipe on the NYT I knew I had to make it. Roasted mushrooms and tomatoes are coated in a fragrant and spicy Sichuan oil to create a harmonious blend of flavors. The combination not only enhances the natural earthiness of the mushrooms but also adds a delightful kick to the dish. The juxtaposition of the creamy polenta with the bold, aromatic elements of the Sichuan oil create a unique and satisfying meal that perfectly complements my love for this classic Ital ..read more

Start your day with a burst of flavor and wholesome goodness with this uh-mazing Coconut Cocoa Oats Delight. A delightful breakfast dish that combines the rich flavors of cocoa and coconut with creamy Greek yogurt and hearty oats, creating a breakfast awesomeness that will leave you craving for more. It’s not just a recipe; it's a breakfast dream come true. As someone who appreciates the importance of starting the day right, this recipe has quickly become one of my favorites. It’s packed with nutritious ingredients that offer numerous health benefits. Oats, the star of this recipe, are a ..read more

Thai red curry paste is something I always buy and recommend you do too. It’s a staple in Thai cuisine and is used in a wide range of dishes, from curries to soups and stews. It’s made by grinding together a variety of fresh herbs and spices, such as lemongrass, galangal, garlic, shallots, and chili peppers. The ingredients are blended together to create a smooth and fragrant paste that is spicy but more importantly full of flavor. I generally use it in these Crock-pot Thai Red Curry Lentils, which are cous Steph’s favorite dish ever. Thai red curry paste is also one of the key ingredients ..read more

I’m a big fan of “pantry-friendly” recipes. Though I have to admit that it’s kind of a vague term, since it doesn’t account for much of the diversity that influences what fills our cupboards. But I’m pretty sure that in almost every household you can find a can of tuna, an onion, some tomato paste, olives, parsley, and oil. That’s really all it takes to make this incredible Spicy Tuna Pesto Pasta. A low fat, tasty pasta dinner that can be rustled up in a matter of minutes from cans and packets in the pantry. Tomato paste, shallot, and onions are processed into a paste, then mixed with tun ..read more

I’ve been on a serious pasta salad kick this summer, and this Two-Tomato Pasta Salad just hit the spot. Sun-dried tomatoes, fresh tomatoes, and tender pasta come together in this simple but oh-so-flavor-filled dish. Inspired by some gorgeous cherry tomatoes that I found at the farmers’ market and by my fave sun-dried tomatoes packed in olive oil, this pasta salad comes together in 15 minutes. A light yet filling meal that can be the perfect dish for a hot summer dinner or to bring to your next potluck or barbecue. Fresh tomatoes are paired with intensely-flavored sun-dried tomatoes, for a ..read more

Would you believe me if I tell you that these Caramelized Zucchini Pasta Shells are the perfect summertime recipe? Hear me out: a ton of fresh zucchini is cooked down with olive oil, butter, shallot, and garlic until soft and caramelized. It’s then tossed with pasta and parmesan cheese. Delicious and not to mention a great way to use up the zucchini stash in your fridge. Did I convince you? The beauty of this recipe is that it transforms two pounds of grated zucchini into a caramelized wonder that’s sweet and rich. The zukes are cooked over low heat in a combination of butter and olive oi ..read more

It’s summertime and the high temperatures have already made their way through our windows. Global warming is causing heat waves to be more frequent and longer and since there’s no way to prevent the sun from shining bright and making our days hotter, the only thing we can do is to keep ourselves cool and hydrated. Lemonade, iced tea, watermelon, high-water fruits and vegetables, all combined together can help you face a dreaded heat wave. However, here’s another recipe that you can add to your list to get you through the summer: Greek Rice Salad. A light, nutritious rice salad that comes ..read more

This is the best carrot cake ever. Period. You should trust me on this one. And if you don’t believe me, ask my cousin Dan. He swears there’s no better carrot cake in the whole wide world. But let’s take a step back. To get a slice of this uh-mazing carrot cake, one would have needed to travel all the way to Berlin, take a cab to Jessnerstraße in Friedrichshain where a hipster café called “Aunt Benny” was quartered. And yes, I'm using the past tense, because sadly, the café closed in January 2020. The owners — who not only were skilled restaurateurs but apparently also had the ability of f ..read more

Guys, I think I’ve found the perfect dessert for the summer of 2022. Or better yet, my perfect dessert for this summer. Enter this Raspberry Spuma: a low calorie, fresh treat that is light and full of flavor. All you need is 3 ingredients and 10 minutes of your time to make this uh-mazing treat. It goes like this: Make the raspberry syrup, whip the egg whites with the sugar, fold in the syrup, freeze for a couple of hours, and the job is done. It's like a mousse but fluffier and more airy, it’s also reminiscent of ice-cream. Not overly sweet and low on calories, since it’s made with egg w ..read more

This cake is a northern Italian peasant classic and it’s arguably the apple-iest cake I’ve ever encountered. Compared to other apple cakes, it has a one-of-a-kind apple to batter ratio. That’s the beauty of it. Super moist, awesome tasting, and also a great way to use up your apple stash. The recipe is super simple to make and it delivers a cake with a ton of flavor belie its simplicity. One bowl, some whisking, a bit of slicing, and Bibbidi-Bobbidi-Boo the cake is done. I bet you’ll love the juicy slices of apples in this Bolzano Apple Cake and it is packed full. I recommend using tart ..read more