Sarah and I have many things in common but our love of toasted bread spread with nut butter and topped with thin slices of fresh fruit is one worth sharing with y’all. Sarah has a cute story that she would
The March cover of Bon Apptetit was so mouth watering immediately invited friends over for a make-your-own-pizza party. Messy and misshapen, our homemade pizza was shockingly delicious, better than any of the artisan pizza spots in town (this is a
Friends, I’m way behind in vegan news. Like, waaay behind. Mostly because I’m not a vegan. Or even a vegetarian. Until recently, the word vegan practically made me roll my eyes. Imagine my surprise when a meat-eating, iron-pumping, protein
Tomatillo Sauce usually stars on our semi-famous* A&O Chicken Enchiladas. This sauce is light, tart and bursting with flavor. It’s so good it can lead to bragging about how good a cook you are and then a ruined white button
For most of high school I dated a sweet guy from an Italian family. Both his parents were INCREDIBLE cooks and they taught me so much about, cooking, entertaining, fashion, dining out and most of all family bonding. I learned
If you have never made a frittata you should try this recipe as an example of how to make one. SO SIMPLE to make and it’s the perfect vehicle for left over squash or greens you don’t know what to
A slight variation on my favorite healthy breakfast. An organic green smoothie with the star of fall produce, the apple! Trader Joe’s now sells bags of cut and washed kale which makes this smoothie a breeze to whip up in
Happy Monday, loves! Thirteen college students joined me in a vegan cooking class this past weekend at USC. Here’s a few shots. You may recognize some of the recipes. I veganized our Southwestern Quinoa Salad by eliminating the chicken and
This is one of the easiest dinner side dishes of all time. Drew and I make this at least once a week and sometimes more. I bet that kids would love these. Heat your oven to 400 degrees. Wash one
This is it, my sweets. The transition point. Call it summer’s last hurrah or fall’s hello. At our house we marked the moment with a fig and raspberry crostata. Jammy and fragrant with crushed almonds, this tart takes all
