your new nutty best friend

your new nutty best friend
your new nutty best friend
I don’t love cooked carrots. There I said it. When I was a kid, I wouldn’t touch those mushy orange suckers. Crunchy raw carrots with a nice cold...
Jen and I have been cooking fools lately, and I have been on a big Israeli kick thanks to Adeena Sussman’s Sabada Cookbook. So many of the...
Bread is scary. For years, I have avoided it. Not because I was trying to achieve my 18-year old waistline through ketosis, but because I was...
I have always been a sucker for spaghetti with meat sauce and this delicious bolognese recipe is what I like to imagine Joe Pesci’s mom was serving...
One of our beach dinner nights was charcuterie and small plates, and it was a true feast! Little five year old Anna wanted to know why we were...
This is such a pretty addition to any spread! It has few ingredients, but each and every one of them serve a purpose and pack a punch. Let’s start...
I’ve loved pink cocktails since my first Shirley Temple at the age of 7. But alas, when I came of age during the nineties, it wasn’t even ironically...
This has become a staple summer recipe. Since making it the first time back in June, I have made it to serve with dinner every single week since....
I love tiramisu. Like, not just love it in a “OMG that's my favorite dessert,” sort of way. But, in a stalky, “I’ll drive an hour to try out a new...
I just love these no-knead bread recipes. Sure, they still take time. But ultimately, they are easier to make and require less active time than...
Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavor and a wonderfully tender texture. Like Puy lentils, they don't...
This recipe is from one of my all-time favorite restaurants, Olio in St. Louis. I’ve spent many afternoons and evenings sipping craft cocktails and...
We are thrilled you could join us. Have fun while you’re here and stay as late as you like. Our door is always open, and we are ready for another round.