My new cookbook is here! I wrote every single recipe in this book for the nights when you really, truly, absolutely do not feel like cooking—but must. Order now.
My new cookbook is here! I wrote every single recipe in this book for the nights when you really, truly, absolutely do not feel like cooking—but must. Order now.
The classic French omelet method is to add the eggs to a very hot skillet, use a spatula to quickly move them around, and get them off the heat quickly. This way there are no accidental holes in the omelet or uneven sides, it’s foolproof and fancy-feeling and a skill to add to your repertoire…
This was a huge hit when I shared it 6 months ago, I knew I needed to immortalize the recipe on my website! This everything but the bagel ham, egg & cheese has only 3 ingredients, no carbs, and is satisfyingly crunchy! It makes such a good breakfast (or lunch or dinner) when you’re craving…
These Whole30 approved eggs are so freaking delicious and easy for any morning that you want to kick off with lots of protein and vegetables! I made the base last night and this morning just had to poach the eggs in the sauce. This recipe is from my Complete 7-Day, Whole30 Meal Plan.
Haven’t gone to the grocery store? Have a bunch of veggies that will probably spoil in the next couple of days? Have blocks of half eaten cheese left over from the holidays, or from lunch (no judgement here, I love cheese too!). Then this is the meal for you! Strata (egg casserole) is my fave…
I became full-fledged obsessed with all things Ottolenghi and Israeli food in 2014, our first year living in California. I must have cooked shakshuka, a traditional Israeli dish of bell peppers, onions, tomatoes, braised down into a perfect sauce, with eggs poached right into the sauce, 100 times. Truly. At least 100 times. I still…
This is such a simple, elegant asparagus dish. The asparagus gets quickly blanched, then tossed into a simple mustard butter sauce, and topped with soft-boiled eggs. Er, they were supposed to be softboiled, but I have a toddler, so mine were very, very hardboiled. If you were serving this for brunch, it would also…
As soon as we finished eating these, George asked me if we could make them again the next day. I happily obliged. These are EXTREMELY addictive. The crunchy pretzel bits add a texture to the deviled eggs that I didn’t know I’d been missing all my life, but now I can’t live without. I know…
We’re getting as much of our food through CSA deliveries as we can right now, which means that we’re being delivered all kinds of vegetables and greens that we wouldn’t typically pick up at the grocery store. I almost never buy beets, because I am lazy and I hate how messy it is to cook…
I teamed up with my friends at Glitter Guide to create a perfect Easter brunch dish to pair with Sutter Home Moscato. A Southern girl at heart, I know that no brunch is complete without deviled eggs, so I set out to create a lightly spicy, super savory deviled egg that would balance the sweetness…
I developed this recipe for Mealthy, a kitchen appliance startup where I am the Head of Culinary. Over at Mealthy, we focus on high quality recipes that are healthy, quick, and easy – something I also tend to value in my personal cooking! This Chicken Sausage & Kale Frittata is a perfect meal prep…
