My friend Stephanie celebrated her 30th birthday last weekend and kicked off the day of festivities with a BBQ at her place. I asked what I could bring, and…
OK… I’m SO freaking excited about this post. For a number of reasons. 1.) This pesto is bomb. No really. It’s pretty phenomenal. You should totally make it. (And…
Appetizers & Snacks/ Recipes/ Sides
M is for: Maple Mustard Deviled Easter Eggs {+ a foolproof trick for peeling eggs}
Soooooo. These are totally adorable. And delicious. And perfect for Easter this week. And you should definitely make them. Like, right now. I’m super excited about this post for…
Appetizers & Snacks/ Pestos, Sauces & Salsas/ Recipes/ Sides
G is for: Guacamole & Chips {Chipotle Copycat Recipe}
OK… first thing’s first. If you are planning to make guacamole for the Super Bowl this weekend and you haven’t yet purchased your avocados… stop what you’re doing and…
Appetizers & Snacks/ Recipes
F is for: Football Feast {Buffalo Chicken Meatballs, Mini Pizzas, & Chili Tortilla Cups}
I write this from a hotel room in Bristol, CT as the East Coast braces for Snowmageddon 2015. The show must go on at ESPN, and the Super Bowl…
Sometimes I take a photo and I’m so pleased with it I think I could be a professional food photographer. (Pats self on back). Other times, I take a…
I randomly ended up with Thanksgiving Day off this year, and since I just can’t help myself, I decided to take the opportunity to go visit my friends Kim,…
Appetizers & Snacks/ Recipes/ Sides
B is for: Blue Cheese Stuffed Bosc Pears with Balsamic Glaze {+Arethusa al Tavolo Restaurant Review}
Inspiration comes in all shapes and sizes. I often draw mine for this blog based on a number of things. The alphabet (e is for eat!), the current season,…
I refuse to believe that summer is over. In fact, there’s a good chance I’m in full-on denial. Therefore, my inspiration for these little fritters was two-fold: 1.) Summer…
There are only so many foods that start with “X” you can feature before you start running out of ideas (or options). I’ve made Xacuti, I’ve eaten it at…