When I was a teenager, I went to France for the first time. I remember sitting in a little cafe and my mom ordered a Nicoise salad. Apart from the anchovies, it was like heaven. All the veggies were crisp and you could design each bite exactly how you wanted it. 

There are many variations to short ribs. Sometimes they’re braised low and slow. Sometimes they’re cooked all on the stove top. Sometimes they’re made almost like a beef stew or a brisket. I found that this way was my favorite from a flavor and consistency perspective - I’d say it is most similar to a brisket.

For me, there’s nothing like a piping hot side of mashed potatoes. But, when I’m making mashed potatoes I love to indulge so prepare yourself for some butter! That said, there’s nothing crazy hard about mashed potatoes and typically it’s used as the perfect side dish for something saucy! So, get mashing.

I believe this recipe is superior because well, it’s my Mama’s! Cranberry sauce is so controversial over the holidays but this will convert you I promise! Homemade is always better.

If you’re like many of those who found themselves glued to their screens during the pandemic, searching for hobbies, and figuring out what bread you wanted to try first - then this recipe is for you. Like I said above - I do not claim to be an expert, but with bread that comes with time.

I’m not going to tell you that this is a healthier version, it’s just simply non-dairy. The secret? Cashews!

When butternut squash is in season, its flavors are so comforting. When you pair the sweet and nutty taste of butternut squash with the creaminess of a risotto you’ve got yourself fall’s newest favorite meal!

A galette is really an open faced pie or a take on a crumble with a bottom crust. And no matter what you put on it, it’s simple and delicious.

Some of my best friends love this salad, but every time you order a tuna salad in front of a new person, you wonder if they think you’re the weird kid on the block. Frankly, I’ve had whole conversations about how tuna salad is underrated. So here’s our case to prove it.

Your typical baked potato got an upgrade. 

Buffalo-anything and I’m in. When you need to grab and go or find quick meals for busy days, this dish will come to the rescue.

Branzino is a mild tasting white fish that is very flakey and delicate when cooked correctly. The herb-y olive oil elevates the dish and makes you want to spoon it into your mouth like soup.

Over the past few years, I’ve perfected my own cookie recipes and have been playing with making them more unique. Case in point, these Peanut Butter, Nutella Stuffed, cookies - the perfect unique combo of two amazing flavors.

Curries are my go-tos in the Winter, I don’t know why but it’s all I crave. When ordering Thai or Indian dishes, I marvel at the flavors and always wanted to figure out how to recreate that intensity.

Inspired by two pastas I ate this summer at Il Pirate and Il San Pietro… In this dish, you’ll elevate the pasta and the lobster with simple and fresh flavors… as the Italians do.

I am a chicken salad girl. Take me to any grocery store and I am finding their chicken salad and judging hard core. Yes, I said judging because I do have limits.

I’m not the person who believes that everything’s better with bacon, but I am a puff pastry person.

Charlie Bird has become somewhat of a downtown NYC staple. You can never outdo your restaurant faves, nor should you! But, when I had this salad, I couldn’t wait to go there again to have it. Naturally during lockdown, I had to figure out a way to make it from home!

Prep work for an artichoke isn’t SO intense, however you’re going to need a well sharpened knife! Once you place these babies in the steaming basket, the rest of the work is done for you.

It’s funny that for years we all judged a sheet cake (we did). We’d go to a party and see the host bring out a sheet cake and roll our eyes. The reality is sheet cakes are easy and they can serve a large party.