One of the great things about risotto is that there are pretty much infinite variations. For this event I decided on a Creamy Beet Risotto in honor of Valentine’s Day.
I’m a gin martini gal. The gin martini has been my go-to cocktail since one memorable ladies night that involved at least five varieties of the drink and an entire wheel of baked brie. I REGRET NOTHING! Since then, I’ve enjoyed honing my martini game by trying different combinations of gin and vermouth.
Sometimes eggs just don’t cut it for breakfast. One of my favorite ways to spice things up is to incorporate kimchi by frying it up into a hashbrown-like disk. A kimchi hashbrown, if you will.
I’ve been think a lot about change lately. It feels like recently the world has been in a constant state of flux between the political craziness, disastrous weather, the more mundane cycles of weddings, births, deaths, people leaving, moving, and the changing of the seasons.
Sometimes you just need to detox. Last weekend was chock full of baseball games, parties, and get togethers. Amid the laughter and catching up there was
During my junior year of college I studied abroad in Italy with my now husband. We loved it so much we went back for our honeymoon in 2014. Both of us are foodie travelers, so we tend to choose our vacation destinations for the food on offer.
I was supposed to be in Brooklyn this weekend but plans fell through. Since I was stuck in sticky DC I decided to make this refreshing take on an Arnold Palmer.
Lavender-infused sugar is almost comically simple to make. All you need is a mortar and pestle, lavender, sugar, an airtight container, and a dark place to store your infused sugar.
Anyone who knows me knows that I am a fiend for everything maple. I am 1000% sure that the best smell in the world is sap boiling. You haven’t lived unless you’ve had a shot of freshly boiled Grade A.