Make Ahead

  • Can you believe it’s already back to school time? This summer flew by for us, jam packed with camps and time with friends and family. Those carefree days and late nights for the little ones have come to an end. And as their minds drift back to the classroom, I’m looking forward to actually being able to get something done start
  • Timing worked out serendipitously for sure. Many weeks ago as I was planning the third recipe in my mango series, cupcakes were on my radar. What I hadn’t done was check the calender! I was born on a Friday, a MONTH after my due date and weighing in at a whopping 10 lbs 12 oz!! – my poor mom. I arrived one day before my
  • We’re in week two of mango heaven! While no small part of me wanted to do three straight weeks of desserts for this mango mini-series, I decided to dive into the savory side with these shrimp and mango “tacos.” (Don’t fret, I’ve got a mango treat in store for next week!) In lieu of traditional tortillas, using lettuce wraps
  • I don’t have a favorite color, a favorite movie, a favorite flavor of ice cream… but, I do have a favorite fruit. It’s no secret I’ve got a huge crush on mango! One of the most juicy, most luscious fruits in existence, it’s perfect to indulge my sweet tooth. My mom and dad have a prolific mango tree, and this time of year
  • Creamy yet light. Cold and refreshing. This one’s inspired by my mother-in-law who was just over for a visit and LOVES cold soup on a hot summer’s day. Hey, and green is one of her favorite colors! Not only is my version delicious, healthy and satisfying—  it’s as easy as can be. No need to turn on a stove or oven, this
  • I love this holiday! Red, white and blue everywhere… the 4th of July spirit is so infectious. What’s more, two of our country’s favorite berries come together, lending a hand to make the desserts shared across our nation festive and fun. And for this Independence Day, do I have just the treat for you! Ripe, red
  • Without fail, each spring, one of the most frequently asked questions I get as a chef is, “What am I supposed to do with all this zucchini?” For those gardeners out there with zukes still left on the vine– and for those that aren’t green thumbs but would love another idea of how to put zucchinis to work– this one’s for
  • There must be 101 ways to make potato salad, and in our family we do them all. From the traditional and creamy mayo-based, to the lighter, pucker inducing vinegar-based, I haven’t met a homemade spud salad that I don’t like. Some of the most “out there” versions that I’ve done are an Asian style with miso
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