Because regular lemons are great… but salty, tangy, fermented lemons are pure culinary poetry. Let’s be honest—preserved lemons sound like something...
Recipes
Pucker Up: How to Make Preserved Lemons (and Instantly Feel Fancier in the Kitchen)
Because regular lemons are great… but salty, tangy, fermented lemons are pure culinary poetry. Let’s be honest—preserved lemons sound like something you’d find in a dusty cookbook next to “aspic” and “lamb molded in gelatin.” But don’t be fooled. These salty-sweet, savory little flavor bombs are the secret weapon of chefs, home cooks, and anyone trying to jazz up a Tuesday night tagine. The good news? You don’t need to fly to Morocco or visit a fancy spice shop to get them. You can make your own DIY preserved lemons at home with just salt, lemons, a jar, and a little patience. What Are...
Classic New Orleans Sazerac Cocktail
You could say I’m a bit of a purist when it comes to certain recipes. Not that I don’t enjoy a good riff on a classic, but ultimately I really just...
SEMI HOMEMADE ZATARAIN’S JAMBALAYA
The mere mention of jambalaya brings a big smile to my face. You see, St. Louis, Missouri has one of the largest Mardi Gras celebrations in the...
Sweet Sour Cream and Honey Cornbread
For most of my life, I have felt as if I “almost” love cornbread. First of all, it’s bread. Honestly, I don’t think I’ve ever passed up a carb in my...
WHITE WEDDING CUPCAKES WITH WHIPPED BUTTERCREAM
These cupcakes are the bomb. They are easy to make and come out moist and delicious every single time. Slather them with buttercream and watch them...
Liz’s Favorite CHICKEN PICCATA Recipe
This is another one of my staple recipes. I’ve been making it for years, and it is always delicious. There’s not much to say about this one except -...
ITALIAN ANTIPASTO KABOBS
If I’m being honest, I got this idea from some cute candy kabobs I saw online for Valentine’s Day. Since I’m more of a meat and cheese girl, I...
CREAMY ANGEL HAIR PASTA WITH ARUGULA
I’ve been making this recipe for years. It’s fast, easy and always comes together beautifully. The best part is that you can make the sauce ahead of...
Sun-Dried Tomato Olive Oil Dipping Sauce
I literally made this recipe up on the fly. I needed a quick solution for an impromptu gathering and decided I couldn’t go wrong with crusty bread...
JEN’s CREAMY CRUNCHY CAESAR SALAD
I honestly have no idea where I found this recipe. The dressing ingredients are scribbled down on an ancient piece of loose leaf paper and shoved in...
Sweet and Nutty Tahini Blondies
Mmmm…blondies. I know I will lose half of our audience with this statement, but I prefer blondies over brownies. I also don’t like very many...
TAHINI GLAZED ROASTED CARROTS
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...
Spiced Meat Hummus with Marcona Almonds
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...
Hello from Jen & Liz!
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.
