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Fig Jam and Beet Mimosas-2
Fig Jam and Beet Mimosas

Fig Jam and Beet Mimosas here to blow your mind on this Tuesday! I am 1) fully aware of how weird and gross these sound, and 2) BEGGING you to try them!  They are so freaking delicious-the perfect amount of earthy and sweet, with a little citrus juice to wake…

Tomato Toast-2
Tomato Toast with Chives and Sesame Seeds

Apparently, I jumped on this tomato toast train a little late, as Bon Appetit crowned this “THE tomato toast of summer 2018 in July” (but it was the end of July so am I really late?). It’s everything I (and by extension, I’m assuming you too) love about a BLT…

Garlic Confit-2
Garlic Confit

This is a super-basic recipe to have in your arsenal that can be used in a million ways.  It’s essentially roasted garlic with the added benefit of garlic-flavored oil to use however you want. Whole garlic heads are slow-roasted with herbs and lots of olive oil until they are sweet…

On Sundays We Brunch: Series 7

Welcome to On Sundays We Brunch Series Seven!  I’m hoping this will be a time for us to talk about life like we’re really sitting together over brunch and share favorites…articles, recipes, products, books, inspiration, whatever it may be! Brunch is my favorite because the spirit is light, you have…

Coquilles St. Jacques-6
Coquilles St. Jacques

I love this recipe, quite possibly more than any other recipe in my repertoire.  I remember my mom making this (not often), but for special occasions or if we asked for it when she was feeling especially nice.  It’s the kind of recipe that I can smell and taste and…

Amanda's Top Picks

10 May: Harissa

For those who like a little spice, this is a great condiment to have in your refrigerator to add a little umph to whatever you’re making. Harissa is a North African chile pepper and spice paste that shows up frequently in many recipes from that region of the world.  I…

05 Mar: Tomato Sauce with Butter, Onion and Garlic

This is the sauce that makes me literally stand over the pot, eating spoonfuls as it cooks (and barely tasting it because it is so hot, but it’s such a sweet burn).  You need to make this because we’re going to make some meatballs on Wednesday and they must be…

15 Jun: Rhubarb Custard Cake

This cake is my final goodbye to rhubarb for the season.  I hope you can still find some to make this recipe because it’s such a perfect showcase of rhubarb. This is a stand mixer-free wonder: you just need a couple bowls and you’re set.  The lemony cake batter complements…