Mini Gruyere and Parmesan Cheese Soufflé

I can’t believe I was always too scared to make soufflé. Take it from me: if you’re comfortable making sponge cake, you’ll have no problem making soufflé. I decided to go tres French for Disney Dinners: Beauty and the Beast with some of my favorite French ingredients: gruyere, parmesan, and herbes de provence. You want…

Chicken Salad

There are a million ways to make chicken salad. For me, the key ingredient in chicken salad is red grapes, which is why I add twice as many as other people. All you really need for fantastic chicken salad after that is toasted almonds, fresh herbs, and a lemon-yogurt dressing. I should add a disclaimer:…

Serendipity Style Turkey & Brie Sandwich

I’ve said before that there are meals worth getting on a plane for. Lunch at Serendipity 3 NYC is one of them! It’s been years since I’ve had the pleasure of visiting New York City and eating an epic open-faced sandwich at Serendipity but it remains one of the best lunches of my life. We…

Lamb Meatballs

My regular readers know that Greek food is my absolute favorite. I’ve been making these lamb meatballs since I was a teenager. I can’t believe I’ve never posted this recipe before! I serve lamb meatballs all sorts of ways: with tapas, in gyros, on pasta, and in salads. The key here is fresh mint, fresh…

Caprese Salad

I make so many dishes like this that I don’t even consider a recipe but it’s occurred to me lately that it’s shockingly difficult to find basics like this on the internet. The key here and with so many great dishes is the ingredients. I only make this when I can get great tomatoes, high…

Greek Orzo Salad

I hope y’all aren’t sick of reading about chilled pasta salads because I’m certainly not sick of eating them! They’re just so convenient for outdoor dining, which as you know is my favorite way to eat. I whipped this dish up to take on a lovely vineyard picnic with my friend Sarah when she was…

Mini Muffulettas

I’m not sure it’s fair to call these muffulettas but whatever you call them, they’re delicious. Note:  this recipe is easily doubled. Mini Muffulettas 1 pkg Hawaiian Rolls 1 8-oz package cream cheese, softened 8 bacon slices, cooked and crumbled 24 pimiento-stuffed olives, chopped 4 Tbsp chopped fresh chives 1/4 tsp pepper Combine cream cheese,…

Italian Pasta Salad

Why have I not been making pasta salad every week? This was so fast and easy. I already had plain cooked pasta in the fridge. It took me five minutes to toss this together for my picnic at San Martino Winery & Vineyards with my friend Jen, who is always up for a picnic. Located…

Simple Summer Veggie Salad

This is the kind of thing I eat all the time and think, “I can’t possibly publish this! It’s hardly a recipe!” But it’s a really good non-recipe to have in your back pocket, especially when zucchini is abundant and flavorful. This salad is as light and summery as it is creamy and satisfying thanks to the…

Sun-dried Tomato Tabbouleh

I made tabbouleh in my dorm room nearly every week of my college career.(To read about my lifelong love of Greek food, click here.) Why? Because all you need is boiling water! I’m sure it comes as no surprise to you that I was always thinking up dishes I could whip up in my dorm room with no…