Latest Posts
Pumpkin Gnocchi with Brown Butter Sage Kale
Greens and Beans Rigatoni
A cozy, garden-inspired pasta that turns hearty collard greens into a silky, flavorful sauce blended with anchovies, garlic, and white beans. Tossed with rigatoni, Parmesan, and a touch of cream, it’s comforting, nutrient-rich, and simple enough for a weeknight. Finished with toasted pine nuts for crunch.
Basil, Feta & Pistachio Dip
By late summer, the basil is waist-high and just starting to flower. That’s my cue to make this dip. It’s herbaceous, creamy, and just salty enough from the feta, finished with toasted pistachios that add just the right amount of richness and crunch. I made a big batch for my birthday one year and caught…
Passionfruit Flan
I developed this recipe in partnership with milk. The inspiration came straight from my garden, where I have been harvesting passionfruit by the bucketful this summer. Passionfruit is intensely tart, tropical, and perfumed, and it needs something creamy and grounding to let its flavor really shine. Enter flan. A custard flan is built on the…
Tomato Upside-Down Cornbread with Basil Butter
I wanted to come up with something festive for Labor Day weekend that leaned into cherry tomato season and gave me an excuse to do a little baking. This tomato upside-down cornbread checks all the boxes. It’s rustic, seasonal, and just the right balance of sweet, savory, and buttery. The cherry tomatoes soften in the…
Sticky Chicken Adobo with Green Beans
Adobo is often considered the unofficial national dish of the Philippines, and every Filipino family has their own deeply cherished version. This one is mine. I grew up eating it weekly, and whenever my mom visits, it’s still the dish I ask her to make. The flavors are classic. Soy sauce, vinegar, garlic, and bay…
Easy Eggplant Chickpea Curry (Thai Inspired)
This Easy Eggplant Chickpea Curry is Thai-inspired and perfect for using pantry staples like canned chickpeas, coconut milk, rice and/or noodles along with peak-season produce like eggplant, peppers, and basil. Roasting the eggplant before adding it to the curry draws out excess moisture and concentrates its flavor so you get tender, caramelized bites instead of…