A Southern Cheese + Charcuterie Board for Summer

  It’s no secret that I love a good cheese board. If you follow along on Instagram, you’ve seen a cheese spread or two on my account. This spring, I went as far as filling an entire dining room table with cheese, meat, and accoutrements like a giant cheese board for a...

Carrot Top Pesto

  It’s easy to forget that carrots are actually roots, since we’re so used to seeing them packaged by themselves. But in order to grow, they need their lacy greens to soak up the sun above ground. And like most root vegetables, the greens are also edible.   When eaten...

Brown Butter + Chocolate Ganache Cake

I’m going to ask you to politely ignore the fact that this recipe calls for a pound of butter.  Or get excited about it.  Either way, positive vibes only.  This election season has been extra tense and vitriolic, so we need to find goodness wherever we can.  And brown...

Corn + Parmesan Broth

When you cut the kernels off of a corn cob (like maybe for this summer shrimp pasta), what do you do with the cobs?  Most likely you throw them away, or perhaps you’re a good citizen and compost them.  But either way, it’s a shame to toss them because they still hold...

Summer Shrimp Pasta with Corn + Capers

This has been a summer of pasta dinners for us, especially after our trip to Italy in early July.  I love burst tomato sauces because they’re quick, easy, and much fresher than a can of sauce.  My favorite tomatoes are sungold cherry tomatoes because they’re so sweet...

Balsamic Blueberries + Cream

During a recent farmers market tour + cooking class that I was leading, we spotted some gorgeous local blueberries.  I had just preached the importance of having a game plan going into your shopping trip, and these blueberries weren’t in our game plan.  But I think...