Not at All Dry Turkey Meatballs



Banish the thought from your mind that turkey meatballs are dry and reminiscent of sandpaper. These are insanely moist (can I use that word yet?), easy to master, and most importantly they freeze really well, so you can make a ton of them and have 'em for days you feel too lazy to cook.



  • 1 ½ tablespoons olive oil

  • 1 large yellow onion (or two small guys), chopped

  • 8 cloves of garlic, chopped

  • 2 teaspoons salt

  • 2 carrots, chopped

  • 1 cup basil leaves, whole (stems are ok)

  • ½ cup parsley leaves, whole (stems are ok)

  • ½ cup parmesan, grated

  • 5 cups bread, torn into 1 inch pieces

  • 3 eggs

  • 3 pounds ground turkey

  • 1 large jar Rao’s Tomato Sauce (or other sauce of choice)


  1. Pick your largest saute pan and heat over a medium heat with the olive oil

  2. Once the oil is nice and hot add in the onion and saute for a few minutes until the onion is translucent and aromatic

  3. Add in the garlic, carrots and a big pinch of salt

  4. Cook for 5 or so minutes until the vegetables are softened

  5. Transfer the onion mixture into a food processor (if you have one… if you don’t you’ll have to chop everything real small… but honestly a reasonably priced food processor is gonna make you VERY happy) and pulse until it forms a course paste

  6. Add in the basil and parsley and pulse a few more times

  7. Throw in the parmesan and bread and pulse again until the mixture is real thick

  8. Transfer the bread/onion/deliciousness into a large bowl and carefully mix in the rest of the salt, eggs and turkey together

  9. Only mix until it’s combined, beware of overmixing, it’ll ruin the texture. You’ll know it’s well mixed once the bread/herb mixture is evenly dispersed into the meatballs. As soon as it looks pretty evenly distributed stop mixing!

  10. Turn the heat back on under your pan to a medium and preheat your oven to 400 degrees

  11. Use your hands to gently form the meatballs into balls that are somewhere sized between a golf ball and a tennis ball (depending on your preference)

  12. Once the pan is nice and hot add in only enough meatballs so there is space between each meatball

  13. Cook for 3-4 minutes until the side of the meatball touching the pan begins to sear and turn a nice golden color

  14. Turn the meatballs a few times so most of the sides have color

  15. If you couldn’t fit all the meatballs in the pan rotate the meatballs in and out until they’re all browned

  16. Add all the meatballs back into pan and cover with tomato sauce

  17. Transfer pan to the oven and cook for 15-20 minutes until the internal temp of the meatballs is 155 degrees. If you don’t have a meat thermometer you can take one out and cut it open. The turkey should be firm and uniform in it’s color. Honestly though, since these meatballs ar so moist it can be a little tricky to tell, I really think this is the motivation to go out and get yourself a meat thermometer, you’ll be happy you have it!


I Can't Believe It's Not Eggnog



Look, I have nothing against eggnog, in fact, I like it. But c’mon, it can’t be the only player in the creamy holiday cocktail game. This lil guys is incredibly fast to put together and basically tastes like having a Christmas party on a tropical island. It’s thick and rich, spicy and sweet, chilled to perfection and covered in sprinkles because WHY NOT. I hope you love it!



  • 1 ounce spiced rum (I like Zaya 12)

  • 1.5 ounces amaretto

  • 3/4 cup coconut milk (I like soy delicious because it’s insanely thick)

  • 1/8th teaspoon fresh grated nutmeg

  • 1/8th teaspoon freshly grated cinnamon stick

  • nonpareils or other lightweight sprinkles for on top


  1. Combine the rum, amaretto, coconut milk and spices into a shaker

  2. Give it a good shake

  3. Add a generous amount of ice and shake again until the shaker is real cold

  4. Strain into a glass and top with sprinkles

  5. Cheers

A Steak You Wanna Make



It’s so easy, and so delicious. Just, do yourself a favor and run out and buy a good digital meat thermometer, it’s a game changer.




  • 1 - 1 ½ inch thick ribeye steak

  • 1 teaspoon of salt

Compound Butter

  • 1 stick of unsalted butter, room temperature

  • Zest of 1 lemon

  • 1 clove of garlic, minced

  • 1 tablespoon chives, chopped

  • 1 tablespoon parsley, chopped

  • 1 small shallot, chopped

  • ½ teaspoon salt

  • 2-inch piece of horseradish, grated


Compound Butter

  1. In a large mixing bowl, whisk together all the compound butter ingredients until all the green flecks are evenly distributed throughout the butter

  2. Lay out a large sheet of saran wrap and scoop all of the butter into the center

  3. Cover the butter with plastic wrap and use your hands to roll it out so the butter begins to form a log

  4. Refrigerate until it’s time to serve


  1. Dry the steak by letting it sit out on the counter for 20-30 minutes with paper towels both below and on top of the meat

  2. Heat up your pan of choice (cast iron if you’ve got it) over a high heat and let it get so hot you can see it smoking

  3. Open up all the windows and turn on your ventilation hood

  4. Generously sprinkle both sides of the steak with salt and place it in the sizzling hot pan

  5. Cook on one side until you can see the searing around the edges and it’s easy to lift (about 3 minutes)

  6. Do the same on the second side (about 3 minutes)

  7. Flip it again and repeat the process

  8. Use a meat thermometer to check the internal temperature, you’re looking for 120-125 degrees for a beautiful red center that isn’t still mooing

  9. Rest the steak on a plate for 10 minutes with a healthy slab of the compound butter (anywhere between ¼ to a ½ inch slice)

Vietnamese Dinner Party!

So, this is a little unusual for me. As you probably know by now, I’m not really a blogger. I love to use this space to put up recipes and share my videos with you, but rarely do my recipe posts go into general detail.

Lately I’ve been asked for lots of advice regarding throwing a dinner party. I KNOW, prepping a meal for your friends and keeping your place tidy for when they arrive (aka avoiding the cooking tornado) is a difficult task. Which is why I’ve decided that this post is going to be a little bit lengthy, detailed and include multiple recipes.

One of my closest friends, Phi, happens to be an amazing cook. Her family is from Vietnam and her Vietnamese food is some of the very best. Every year she has a giant pho party, and an invitation to her pho fest is highly coveted. So, when I decided that I wanted to make this post a little bit different I figured, let’s also throw in some recipes that are different! This is a longwinded way of saying that these recipes are the brain child of Phi and her family as seen through my eyes. I can’t take credit for making them, but I can take credit for sharing them with you.

LET’S TALK ABOUT THE MENU. My goal was to put something together that’s relatively easy but will turn out beautifully, while also keeping in mind that you’d prefer to not have to deal with a crazy kitchen mess. 

Before going any further I’m just gonna say that a big part of making a dish look beautiful is picking the right platters to serve it on. For this meal everything is served in (or on) a rad piece from Hawkins NY. I’m obsessed with this store and I befriended the people that run the LA location. Oh yes, back to food.


  • Boozy + Bubbly Ginger Limeade

  • Goi Ga (crisp cabbage and chicken salad)

  • Nước Chấm (fish sauce for dressing and spring roll dipping)

  • Sea Bass Vietnamese Spring Rolls 

Spring rolls are a perfect dish for a group because they’re interactive and hands-on for everyone. Not to mention, they make for an amazing looking table, with a whole roasted fish over here, spring roll papers over there, lots of bright crisp vegetables and herbs over yonder, and so on.

Here are all of the ingredients that you’ll need:


  • about a liter limeade

  • 1 bottle of sparkling water

  • 3 limes, sliced into thin rounds

  • 2 inch piece of fresh ginger, peeled and sliced into thin rounds

  • 16 ounces of vodka

  • a few sprigs of fresh mint

Goi Ga

  • 1 head of cabbage, thinly sliced

  • 1 rotisserie chicken breast, sliced thinly

  • 1 cup white wine vinegar 

  • 1/2 cup sugar

  • 1 tablespoon salt

  • 1 white onion, thinly sliced

  • 1 tablespoon cilantro, chopped

  • 1 tablespoon mint, chopped

  • 2 tablespoons roasted and salted peanuts

Nước Chấm

  • 1/2 cup sugar

  • 1/2 cup lime juice

  • 1/2 cup fish sauce 

  • 2 cloves of garlic, minced or grated

  • 1 cup warm water

Spring Rolls

  • 1 - 2.5 pound sea bass (or whatever whole fish you can find with flaky white flesh), gutted, cleaned and descaled

  • 2 tablespoons grapeseed oil (or any high heat neutral oil)

  • 1 teaspoon sea salt

  • 1 package of rice noodles

  • 1 package of large spring roll rice paper

  • 1 head of green leaf lettuce, separated and washed

  • 2 Persian cucumbers, cut into thin strips

  • 1 package of bean sprouts

  • 1 bunch of cilantro

  • 1 bunch of basil (or thai basil if you can find it)

  • 1 bunch of green onions, chopped into small rounds

Ok, now here comes the fun part, organizing the meal so it doesn’t stress the heck out of you.  Here’s how I did it….

  1. If you want to put out any flowers, cut em and put them in vases first. Get any little detaily stuff out of the way, because you’ll forget about it later. For me, this means picking putting aside the plates/bowls I’m going to have people eat on, silverware, napkins and any candles I might want.

  2. Wash and dry ALL of your herbs, herbs are easier to work with dry and will make your end result look way more impressive. After washing I lie them out on a dishtowel so they can keep drying and are accessible.

  3. Make your Nước Chấm. This could NOT be easier. Simply combine all the ingredients in a large mixing bowl and whisk until the sugar is fully dissolved. Taste, and add extra sugar, lime or fish sauce to taste. Set aside in a serving bowl. And wash out the mixing bowl and whisk now so you can use it again later.

  4. Make the Goi Ga. In your newly rinsed mixing bowl whisk together the salt, sugar and vinegar. Add the cabbage and toss to fully coat the cabbage. Set aside for 10 minutes to marinate. While it’s marinating, cut up your chicken, onion, and chop the mint and cilantro. Then, simply drain the excess liquid out of the cabbage and toss in a few tablespoons of your nước chấm and the herbs. Give it a taste and add more to suit your taste. Put the cabbage into a serving bowl and top with chicken and peanuts. Set in the fridge until it’s time to eat. Don’t forget to rinse that mixing bowl again and wipe off your cutting board.

  5. Boil a large pot of unsalted water, once it boils add in the rice noodles and stir frequently to avoid clumps, cook for about 10 minutes until the noodle is soft, al dente is not the goal with the rice noodles. Once soft strain the noodles and run them under cold water. In order to serve them easily, the best and most efficient way to keep the noodles from clumping is to divide them into spring roll sized portions and set on a baking sheet to firm up. Once they’re holding together you can put them all on a platter, wash the baking sheet, large pot, and put the noodles on the table.

  6. Make the fish! Preheat your oven to 375 degrees and grab a baking sheet with a lip. Place the fish on the baking sheet, evenly distribute the oil on both sides of the fish and salt the fish both on the skin AND in the cavity. Fill the cavity with a generous handful of green onions. Bake for 25-35 minutes. You’ll know it’s done if you have a meat thermometer that reaches 145 degrees, OR if flesh feels soft and easily flakes with a fork.

  7. While the fish is cooking arrange your washed lettuce, sprouts, cucumber, cilantro and basil onto a serving platter, and place on the dinner table to get it out of the way.

  8. Take the goi ga out of the fridge and put that on the table.

  9. Put the rice paper on the table and right next to it place a pie pan (or a pyrex) full of warm water to dip the rice papers before making.

  10. Put the nước chấm on the table, set the table with plates, chopsticks, napkins, candles (if you want) and forks.

  11. Get that fish out of the oven and move it onto your final platter. If it’s sticking to the bottom of the pan use a spatula to gently release the bottom of the fish (it’s ok if you lose the skin from the bottom of the fish. Toss the fish with the rest of the herbs (if you’ve got any) and green onions.

  12. Finally: prep the cocktail, but make sure to do this JUST before serving. Put a sprig of mint and a lime wedge into each glass. Then fill the pitcher with the rest of the mint and limes, add the ginger and a lot of ice. Pour in the limeade, vodka and a splash of the soda water. Stir and give it a quick taste. If your limeade is really powerful, you will want more sparkling water, and you might want to add a little extra fresh lime juice.

  13. Hand a drink to each guest, sit down and enjoy!!!!

Please Pass the Stuffing Muffins



Crispy on the outside, soft and speckled with flavorful goodness on the inside. There really isn’t anything to dislike about the stuffing muffin. Try em out on your Thanksgiving guests this year and prepare for the compliments to roll into the new year. :)



  • 2 loaves of bread - about 14 cups, cut into 1 inch cubes (use what you’ve got- if you’re buying bread just for this I prefer a crusty french loaf)

  • 6 tablespoons olive oil

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1 onion, chopped

  • 2 celery stalks, diced

  • 4 garlic cloves, minced (need an awesome new garlic press?)

  • 2 teaspoons thyme, minced

  • 1 teaspoon rosemary, minced

  • 2 teaspoons sage, minced

  • 4 eggs, whisked (need a fancy new whisk?)

  • 2 cups veg stock

  • ½ cup dried cranberries

  • extra oil, or butter, for pan


  1. Preheat oven to 400 degrees

  2. Drizzle 4 tablespoons olive oil, 1 teaspoon of salt and 1/4 of a teaspoon of pepper over the cut bread and bake in the oven on a large baking sheet (need a new sheet? this one is great) until slightly dry, about 10 minutes

  3. While the bread is crisping, heat a large sauté pan (link) over a medium heat and add remaining olive oil into the pan. Sweat the onions with a touch of salt, then add the celery, garlic, cranberries and herbs

  4. Cook until the celery is soft, around an additional 5 minutes

  5. In a very large mixing bowl combine the bread cubes, vegetables, 1 teaspoon salt, 1/4 teaspoon pepper, eggs, and vegetable stock

  6. Mix until everything is slightly wet and well combined

  7. Generously coat the muffin tin in oil or butter and fill each muffin cup equally

  8. Apply pressure to each muffin to pack them in and to form the tops into a traditional muffin shape

  9. Bake for 30 minutes until the top is crispy and the sides are golden brown

Other handy OXO tools featured in the video that you might want to get your hands on include…

Pop Containers

Mixing Bowls

Herb Keeper

Muffin Pan

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Thai Pumpkin Soup





  • 2 tablespoons coconut oil

  • 1 yellow onion, roughly chopped

  • 3 inches ginger, roughly chopped

  • 4 cloves of garlic, roughly chopped

  • 3 tablespoons curry paste

  • 6 carrots, quartered

  • 1 can of pumpkin

  • 4 cups vegetable broth

  • 1 can of coconut milk

  • ½ teaspoon salt

  • 1 tablespoon cilantro, chopped (for garnish)

  • 1 lime, sliced into wedges (for garnish)


  1. Pick your favorite soup pot and heat up the coconut oil over a medium heat

  2. Add in the onion and a touch of salt and saute for 5 minutes until translucent and aromatic followed by the garlic and ginger

  3. Toss in the curry paste and cook it down with the onions for another few minutes

  4. Once it’s all smelling really fragrant add the carrots, pumpkin and vegetable broth with the rest of the salt

  5. Simmer for 30 minutes until the carrots are soft

  6. Puree the entire soup (either in a blender or with an immersion blender) and add the majority of the can of coconut milk

  7. To serve, top each bowl with a little more coconut milk, some cilantro and a big squeeze of lime juice

Foolproof Lemon + Fennel Branzino



I know cooking a whole fish can be intimidating, but it's the cheapest and simplest way to acquire the best fish in town. You can look at a fish and instantly tell how fresh it is when it's whole and the skin and bones will help flavor the fish without having to put in any extra work. Yes, you do have to watch out for bones, but we're all adults here and we can chew our food. But if you are feeling squeemish about deboning, you can click here to watch this quick little video.



  • ½ teaspoon fennel seeds

  • ½ teaspoon cumin seeds

  • 2 teaspoons salt

  • 1/4th cup olive oil

  • Zest of 1 lemon

  • 1 teaspoon honey

  • ½ teaspoon red pepper flakes

  • 1 tablespoon chives, chopped

  • 1 lemon, sliced into thin rounds

  • 1 handful of parsley

  • 4 garlic cloves, crushed with skins removed

  • 2 green onions, chopped into 4 equal sized pieces

  • 1 - 1 pound branzino, scaled, cleaned and gutted (this is something the fishmonger at your market can do… if they sell whole fish, they have a fishmonger)


  1. Preheat your broiler, if you don’t have a broiler you can turn the oven on as high as it’ll go

  2. Heat a dry small pan over low heat and quickly toast your fennel and cumin seeds

  3. Gently move the seeds around the pan until they’re aromatic, but not discolored or darkened (about 3 minutes)

  4. Transfer the seeds into a small mixing bowl (or cup) and add the salt, olive oil, lemon zest, honey, red pepper flakes and chives

  5. Wash and dry the fish so it’s clean and ready for cooking

  6. Rub the oil mixture all over the exterior of the fish and also inside the fish so it’s evenly distributed

  7. Slide the lemon rounds, parsley, garlic and green onions into belly of the fish

  8. Broil for 5 minutes on one side and flip to broil for 5 minutes on the other

  9. If you are concerned that it isn’t cooked through use a meat thermometer and check to make sure it’s 145 degrees. The meat should be opaque, moist and firm. If it looks translucent at all, give it another minute under the broiler.

Millennial Beet Hummus



Once I started making this dish I started noticing all the places that hummus could and should be... on a sandwich, served with sliced veggies, thrown on top of a salad, served beneath roasted white fish,  eaten on a cracker.

Hummus makes almost anything more delicious, especially when it's pink and will make any dish look 1000% more fancy.

My only recommendation here is that you use GOOD tahini. A mediocre - bad tahini will really ruin your hummus. My preferred variety is SOOM, but JOYVA is good too!



  • 2 cloves of garlic

  • ½ teaspoon coriander

  • ⅓ cup lemon juice

  • ⅔ cup tahini

  • 1 teaspoon salt

  • 8 ounces cooked beets (available pre-cooked in the produce section)

  • 2 cans of chickpeas, strained and rinsed

  • 3 ice cubes

  • ¼ cup olive oil

  • Black or white sesame seeds to top

  • 1 tablespoon assorted herbs, chopped (I like dill and parsley)


  1. In a food processor combine the garlic, coriander, lemon juice, tahini and salt

  2. Pulse until the garlic is minced in the lemon juice tahini mixture

  3. Add in the beets and chickpeas and pulse again into an almost smooth paste

  4. Toss in the ice cubes and let the blades run until you’re pretty sure there are no more visible ice chunks

  5. Slowly pour in the olive oil with the blades running until the oil is gone and the mixture is finally creamy and smooth

  6. Top with black and white sesame seeds and dill and parsley to serve

Everything Bagel Oven Roasted Potato Chips


CHIPS! You can make em! I love them served as a side at dinner with roasted chicken and a green salad or as a snack if someone is forcing me to watch sports. Only trick here is that you have to WATCH them, they can go from delightfully crispy to burnt very quickly.

[SERVES 2-3]


  • 1 pound russet potatoes, thinly sliced (use a mandoline if you got one)

  • 2 tablespoons olive oil

  • big pinch of sea salt

  • finished with everything bagel seasoning and black pepper


  1. Preheat your oven to 400 degrees

  2. Toss the potatoes in the olive oil and a big pinch of salt

  3. Line them up on a cookie sheet without overlapping the potatoes

  4. Bake em for about 15 minutes and then check on them, since they’re so thin you don’t even need to flip them, but take them out as soon as they turn golden brown

  5. Just before serving toss them with some fresh cracked pepper and everything bagel seasoning

Everything Breakfast Hash




  • 2 sweet potatoes, diced

  • 1 russet potato, diced

  • 1 red onion, thinly sliced

  • 2 teaspoons everything but the bagel seasoning

  • 6ish ounces of fresh spinach

  • 2 cloves of garlic, minced

  • 1/4 cup olive oil

  • 4 eggs


  1. Preheat your oven to 425 degrees

  2. Put all potatoes and onion on a baking sheet and toss with half the olive oil and all of the everything bagel seasoning

  3. Roast for 20 minutes and flip em over to make sure all sides are evenly roasted

  4. Roast for another 15 minutes or so until all the potatoes are soft and a little bit crispy

  5. Add 1 tablespoon of olive oil to large saute pan and heat on a medium flame

  6. Once the pan is hot, add the garlic saute with a touch of salt until it becomes aromatic

  7. Add spinach and cook until wilted, then add potatoes and onion to pan

  8. Mix it all up and add a touch more oil if you want it extra decadent, season to taste

  9. Add remaining oil to pan and fry your eggs however you like

  10. Place 1/4 of the hash in each bowl and top with an egg (and bacon, if you want)

Roasted Broccolini


If you’re looking for the quickest/easiest way to make a veggie side, roasted broccolini is your best friend. It tastes great a little under cooked, or a tiny bit burned… so you can’t really go wrong. Plus broccolini is naturally a little sweet which makes it inherently more delicious than other vegetables.



  • 2 bunches of broccolini, washed with the tips of the stems removed

  • 1 tablespoon olive oil

  • a big pinch of salt

  • 1/4th teaspoon red pepper flakes

  • 1/4th of a lemon


  1. Preheat your oven to 400 degrees

  2. Throw down your broccolini on a baking sheet covered in tin foil (you know, so you don’t have to clean the pan)

  3. Sprinkle salt, red pepper flakes and olive oil over the broccolini and toss to coat

  4. Roast in the oven for about 20 minutes until the tips are slightly darkened but the stems are still bright green

  5. Squeeze lemon over the broccolini just before serving!

Brunch's Best Friend: A Seasonal Frittata



There are a few things that are crucial to making an epic frittata...

  1. Sauté your vegetables before adding the eggs (helps remove excess liquid and build flavor)

  2. Whisk your eggs before adding them into the pan (aerates and helps keep the frittata fluffy)

  3. Cook your eggs low and slow (because no one wants tough bubblegum textured eggs)

  4. Slow the cooking process of the eggs by adding fat (milk, sour cream, or butter) in 2 stages

The frittata you are about to make incorporates all 4 principles, resulting in what could be your favorite frittata of all time. Great thing is, you don't need these veggies, herbs or cheeses, you can use whatever you have lying around.

This recipe proudly features some of my favorite OXO products including their garlic press, salad spinner, mixing bowls, frying pan and whisk.

Also, it goes without saying that a frittata is the very best egg dish to serve your buds for brunch. It’s easy to make for lots of people, it’s beautiful and you don’t have to eat it right away in order for it to be great. I recently served it to a group of my lady friends for a fun blogger brunch and it was a HUGE hit. Of course, it can’t be served alone for brunch so I also prepped some rosemary smashed potatoes and my horseradish and arugula salad. If you want to see some pics from the brunch, scroll to the bottom!



  • 2 tablespoons olive oil

  • ½ yellow onion, chopped

  • 1 small butternut squash, with skin removed and diced into ½ inch cubes

  • 1 ½ teaspoon salt

  • 3 cloves of garlic, minced

  • 1 bunch of chard, washed and cut with stems separated from leaves

  • 10 eggs

  • ½ cup whole milk

  • ¾ cups mozzarella (or any cheese you have on hand), shredded

  • 2 ounces goat cheese (plus a little extra for the top of the frittata)

  • 1 tablespoon of parsley, chopped


  1. Preheat oven to 450 degrees

  2. Heat half of the olive oil in a 9 inch-ish pan over a medium flame

  3. Saute onion, butternut squash and a big pinch of salt, for 5 minutes until the onion becomes translucent

  4. Add in the garlic (followed by a touch more salt) and stir

  5. Thinly slice the stems of the chard and add those into the mix

  6. Once the butternut squash is soft (about 8 minutes or so) chop up the chard leaves and add those in with another big pinch of salt

  7. Remove all the veggies from the pan and set them aside in a mixing bowl

  8. Whisk the eggs with the remaining salt and half of the milk

  9. Pour the rest of the olive oil into the pan and reduce heat to low

  10. Add in the eggs and constantly move them around until they begin to set

  11. When they set they will begin to look a tiny bit like a very lose cottage cheese

  12. At this stage add in the rest of the milk, all of your veggies and cheese

  13. Mix it well to evenly distribute the cheese and veggies

  14. Use a spatula to smooth out the top, as if you were smoothing frosting onto the top of a cake

  15. Move the pan to the oven and cook for 20-25 minutes until the center is set and there is some caramelization happening around the outside of the frittata

  16. Let the frittata sit for a few minutes, as it will continue to firm up

  17. Carefully lie a plate upside down on top of the pan and use oven mitts to invert the frittata onto the plate

  18. Top with goat cheese, sea salt and anything else you’ve got lying around

  19. You can also eat the frittata right out of the pan if you’re nervous about flipping it

A special thanks to Dazante Wines, Splendid, Whole Foods Market & West Elm Los Angeles for making our bunch dreams come true.


Three Fancy Toasts



I have a problem, personally, with it being OK to go out and purchase a $15 slice of toast. I'm not saying I never do it, but I'm saying I think it's a problem. I'm an enormous fan of the artisanal bread movement, but when they'll sell you one slice of toast with some avocado on it for the same price, or even more frequently, a higher price than the entire loaf, that seems excessive . Toast is SUCH an easy and fun thing to make at home, and when it's done well it's impressive (as you've seen) and extremely comforting. I hope you'll try these three recipes and find the joy in sharing a meal at home and having people feast on your fancy toast!

PLEASE NOTE - I think it's best to try each of these toasts on different days, no need to stress, try em out when you feel like it and find your favorite!


Cinnamon Crunch Toast: "SF STYLE"


  • 2 tablespoons room temperature salted butter

  • 1 ½ teaspoons cinnamon

  • 1 tablespoon sugar

  • ¼ teaspoon vanilla extract

  • 4-6 thick slices of bread

  • sea salt


  1. Heat a large pan over a medium heat

  2. Beat together the butter, cinnamon, sugar and vanilla

  3. Spread a 1/4th inch layer of butter mixture onto one side of the toast

  4. Place the buttered side down onto the pan and cook for 3 minutes until a crust begins to form and it’s golden brown with some caramelized areas

  5. Flip and lightly toast the 2nd side for minute or so

  6. If the toast isn’t as crispy as you want when you take it out of the pan fear not! It can take a few minutes to really crisp up once it’s removed from the pan

  7. Sprinkle with sea salt (and if you like a touch more cinnamon and sugar)

Avocado Toast: "LA STYLE"


  • ¼ teaspoon red pepper flakes (heaping if you like it spicy)

  • ½ teaspoon chives, thinly chopped

  • 1 tablespoon olive oil + extra olive oil for making the toast

  • Zest from ½ lemon

  • 4 thick slices of bread

  • 2 ripe avocados, with pit and skin removed

  • Sea salt for sprinkling


  1. In a small mixing bowl (or mug) combine the red pepper flakes, chives, 1 tablespoon olive oil and lemon zest

  2. Pour a very thin layer of olive oil into your pan over a medium heat (about a teaspoon)

  3. Toast bread for about 2 minutes on each side until they’re crispy and just a little bit golden

  4. Throw your avocado into a mixing bowl and use the back of a fork to smash them

  5. Smash until their aren’t any chunks larger than a 1/2 inch (if you’re concerned at all about browning toss in a good squeeze of lemon juice from the lemon that you zested earlier)

  6. Layer 1/4th of a cup of avocado onto each toast, followed by a nice spoonful of the olive oil mixture and a generous sprinkling of sea salt

Everything Bagel Toast: "NY STYLE"


  • 8 ounces block cream cheese, room temperature

  • 2 tablespoons of chives, chopped

  • 2 tablespoons of red onion, chopped

  • 1 teaspoon olive oil

  • 4 thick slices of bread

  • 2 teaspoons capers (divided evenly between toasts)

  • 2 Persian cucumbers, sliced into thin ribbons (using a mandoline or a veggie peeler)

  • Everything Bagel Seasoning (from Trader Joes)

  • Sea salt


  1. In a large mixing bowl beat together the cream cheese, chives and red onion

  2. Pour a very thin layer of olive oil into your pan over a medium heat (about a teaspoon)

  3. Toast bread for about 3 minutes on each side until they’re crispy and just a little bit golden

  4. Give the toasts a few minutes to cool off, otherwise the cream cheese will run

  5. Spread 2 (ish) tablespoons of cream cheese onto each toast

  6. Toss a few capers onto each toast, followed by a few ribbons of cucumber

  7. Top each toast with a generous sprinkling of everything bagel seasoning and sea salt


Zesty Peachy Shallot-y Summer Salad


If I'm going to be turning on the grill at all (and by "turning on" I mean prepping the charcoal and crossing my fingers that it gets hot) I like to utilize it as much as possible. I learn a lot by just throwing random things on the grill. It's sort of miraculous how much a fruit or vegetable can change simply by being grilled... sometimes for the better, sometimes not so much. The peach is one fruit that really really changes and becomes seductive on a grill. The caramelized sugars mixed with how richly smoky they become, and how the texture becomes almost like butter (even if your peaches are slightly under ripe) is pretty special. This salad is a great way to utilize the peach, get in some greens, and still keep all your friends happy.



  • 2 ripe peaches, halved with the pit removed
  • 2 large juicy tomatoes, thinly sliced
  • 5 ounces fresh arugula (the amount that comes in 1 container)
  • 1 large ball of burrata
  • 1 shallot, minced
  • 3 chives, thinly sliced
  • 1 teaspoon canola oil
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon thick good quality balsamic vinegar 


  1. Turn on your grill, or grill pan, and get it as hot as it can get
  2. Toss peaches in the canola oil and a pinch of salt
  3. Oil your grill if it looks dry (OR ELSE YOUR BEAUTIFUL GRILL MARKS WILL BECOME SUCH GOOD FRIENDS WITH THE GRILL THAT THEY CAN NOT BE SEPARATED) and grill peaches for about 5 minutes until they have good thick char marks
  4. Set peaches aside to cool
  5. In a small bowl combine the shallot, chives, a big pinch of salt and 1 1/2 teaspoons of olive oil
  6. Once the peaches are cool enough to handle slice them into slivers (I like to cut each half into 4 slices, but you can do whatever feels right for you)
  7. On a serving platter make a layer of tomatoes, followed by a layer of peaches
  8. In a mixing bowl combine the arugula with the rest of the olive oil, all of the balsamic and another big pinch of salt
  9. Put the arugula on top of the peaches
  10. Carefully rip open and lie the burrata on top of the arugula
  11. Finally, spoon a generous portion of the shallot-y olive oil over the burrata
  12. Serve with some fresh cracked pepper if you want


Basillion Dollar Watermelon Salad




  • 1 small seedless watermelon, cut into 1/2 inch cubes
  • 2 Persian cucumbers, chopped
  • 1/2 cup basil leaves, torn or julienned 
  • 3 ounces feta cheese, crumbled
  • 3 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 2 cloves of garlic, minced


  1. In a small bowl whisk together the olive oil, salt, apple cider vinegar and garlic
  2. In a large bowl toss the dressing with the watermelon and basil
  3. Select a serving vessel and pour in the watermelon, followed by the cucumbers, feta and green onion
  4. Serve COLD

Rosemary Smashed Potatoes (SSRI substitute potatoes)



If you love potatoes and you like to smash things this recipe is for you.  

This recipe has only 5 ingredients and is an amazing side dish.  Plus it’s therapeutic to take all of your frustrations out on the potatoes. All you need is your favorite flat kitchen tool to smack. I usually use a fish spatula, but you can use basically anything. Honestly, even though it’s not flat the underside of a ladle works. 

So have fun and you can thank me later.



  • 10 small yukon gold potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon maldon salt
  • 1 teaspoon fresh cracked pepper
  • A few sprigs of rosemary


  1. Preheat your oven to 425 degrees 
  2. Line a sheet pan with parchment
  3. Throw the whole potatoes on there 
  4. Use a lil knife to poke some holes into each potato
  5. Toss in half of the olive oil and all the salt and pepper
  6.  Bake until they’re fork tender, about 40 minutes
  7. Smash those potatoes with a flat object
  8. Once they’re sufficiently put in their place drizzle with the rest of the olive oil
  9. Toss rosemary onto the baking dish 
  10. Cook until the edges begin to look crispy, another 15 minutes or so
  11. Finish with a little more salt, and perhaps some red pepper flakes

Vanilla Bean Café au Lait


If you're looking for an easy way to mix up your morning coffee routine, this is for you. It's also great to serve a crowd on a Sunday morning. Use the leftover simple syrup for cocktails later on in the day!



Simple Syrup:

  • ½ cup sugar

  • ½ cup water

  • Pinch of salt

  • 1 vanilla bean

Café au Lait:

  • 2  cups 2% milk

  • 2-3 tablespoons vanilla simple syrup

  • 2  cups strongly brewed coffee

  • whipped cream (optional)

  • cinnamon (optional)


Simple Syrup:

  1. In a small pot combine the sugar and the vanilla bean

  2. To ensure maximum vanilla flavor, open up the bean, scrape out the seeds and add the seeds and vanilla bean both to the sugar

  3. Rub the sugar between your hands well to incorporate the vanilla into the sugar

  4. Add water and salt to the pot and bring to a boil

  5. Boil until all the sugar is dissolved

  6. Transfer to a small container and keep in your fridge until it’s all used up

Café au Lait:

  1. Combine your desired amount of sugar with the milk into a small pot (if you just made your simple syrup you can use that pot without cleaning it before use)

  2. Heat it up until it’s really hot but hasn’t yet boiled

  3. If you have a large teapot, chemex, coffee pot or french press you can also combine the milk and coffee before serving and let everyone pour their own, which is what I like to do

  4. Or, if you’d like to serve it in individual cups, pour ½ cup of coffee and ½ cup of vanilla milk into each cup and top with whipped cream and cinnamon (if desired)

Olive Oil and Summer Strawberry Breakfast Cake


How come you can have pancakes for breakfast, but not cake? I think we bring back cake for breakfast. Who is with me?

This guy here is one of my favorites because it's incredibly moist, easy to make, and the fruit can be swapped out based on the season.



  • 1 ½ cups whole wheat flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup sugar

  • 1 teaspoon orange zest

  • ¼ cup fresh orange juice

  • ¾ cup organic whole milk vanilla yogurt

  • 3 eggs

  • 1 ½ teaspoons vanilla extract

  • seeds from 1 vanilla bean

  • ½ cup olive oil

  • 5-6 strawberries, cut into quarters

  • loaf, cake or bundt pan

  • whipped cream with maple syrup and orange zest for serving (optional)


  1. Preheat oven to 350 degrees

  2. Coat your baking pan with a bit of olive oil, and if you have the time, line the bottom of the pan with parchment paper

  3. Place the cut strawberries in the bottom of the pan

  4. In a medium bowl combine flour, baking powder and salt and whisk

  5. In another medium bowl combine 1 cup sugar and orange zest, use your hands to incorporate the zest into the sugar  

  6. Add orange juice, yogurt, eggs and vanilla extract

  7. Scrape all the goodness out of the insides of vanilla bean and add that to the party

  8. Mix until well combined

  9. Gently stir dry ingredients into wet

  10. Once the ingredients look fully incorporated add the olive oil and gently fold it in  

  11. Pour batter into baking pan and bake for 30-35 minutes

  12. Cool for 20 minutes, then invert onto a serving platter for added drama

  13. If you’d like this would be a great time to whip up some cream or serve with extra strawberries and powdered sugar


Horseradish and Arugula Salad



I love to serve a great crisp and simple green salad with a zingy dressing to balance the delicious unctuousness (my boyfriend's favorite word) of a dish like short ribs or beef bourguignon.

If you wanna chat about horseradish let me know, I always love to turn new people on to one of my favorite roots!




  • 1/4 cup fresh horseradish, zested
  • 1/4 cup olive oil
  • 1 tablespoons fresh lemon juice
  • 1 tablespoon fresh tangerine juice
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon stone ground mustard
  • 1 1/2 teaspoons honey
  • 1 teaspoon white wine vinegar


  • 3/4 pound baby arugula
  • 1 tablespoon parsley, chopped


  1. Combine all salad dressing ingredients in lidded jar 
  2. Shake well  
  3. Taste to make sure you don’t want to add any more salt, sugar or acid
  4. Grab your favorite salad bowl 
  5. Toss all salad ingredients together before serving (BORING) or slightly salt the arugula, dress the greens, sprinkle with a big pinch of salt and the parsley.