When it comes to ice cream flavors, I tend to switch favorites often. One flavor that has remained a constant go-to for years is Ben and Jerry’s Cherry Garcia. The chocolate, cherry, and almond combination always hits the spot and unlike some other brands, they always come through with consistently big chunks of cherries and chocolate.

While it’s fun to have ice cream or a milkshake in the morning, smoothies definitely feel much better in my body. I made this Cherry Garcia smoothie to provide the same big flavor and creamy texture with more sustainable nutrients to power my day…

When I’m faced with deciding what to make when I’m having a rough day, I ask myself, “What feels most like a hug to me right now?” Sometimes it’s a hot bowl of soup, but most often it’s something baked. Banana bread — our collective quarantine hero — still always feels like a warm sweater on a chilly day. Comfortable, cozy, nostalgic. So, if you’re having a tough time today and are wanting to try something new yet familiar, try this banana bread recipe. My hug to you.

File this bread under: Things You’d Find At the End of a Rainbow. This thick, slightly sweet bread paired with a generous smear of salted butter is a delicious ode to my Irish-American heritage.

Soda bread has been my favorite holiday food tradition ever since I was a kid and I’m sharing my family’s recipe with you, aren’t you lucky? I’ve made a few edits over the years to adjust it to my palate and dietary needs. While the traditional recipe calls for buttermilk and butter, my family has always used sour cream instead. Which I’m grateful for because it simplifies the prep time significantly! I’ve used gluten free flour, subbed currants for raisins, and swapped in plain greek yogurt for sour cream. These edits make this recipe feel my own, and allow me to reduce my food waste (I am not a frequent consumer of raisins or sour cream).

Food is way better than flowers, am I right? But what if you could have both? This is probably not going to come as a surprise to you but I am very into celebrating holidays through food. Food is most certainly my love language and I love making things for myself and my loved ones…

The base of these rich and fluffy treats is cocoa powder (of course, it is Valentine’s Day after all!) and lightly sweetened with maple syrup that leaves the cake as moist as it is decadent. In this recipe, we use straight chocolate as the topping to create a crunchy shell rather than using frosting. And to top it all off, why not make it rain rose petals? Rose petals add a subtle sweet, floral note that pairs perfectly with rich, bold dark chocolate.

Prior to this year, I held the unpopular opinion that chicken wings were completely overrated. I never really enjoyed the ones my friends would get for game days and I didn’t love how messy it was to eat meat dripping with spicy sauces off of a bone. That being said, I realized this year that I am, in fact, just a chicken wing snob. I actually do enjoy wings when they’re really fresh and made with quality ingredients. Who knew?!? I attribute this change of heart completely to Fire on the Mountain, a local Portland favorite that specializes in killer sauces and fresh and crispy wings.

For my Super Bowl prep this year, I decided to try my hand at making wings at home! (PS: I am still a wimp when it comes to heat, so feel free to spice these up if your heart desires.) After polling my IG friends, we decided on using an air-fryer for this recipe. It felt less fussy, although didn’t really save me time because I had to make two batches rather than have all the wings on one baking sheet. I really loved how these came out and I couldn’t wait to share. The best part for me is…

Olive tapenade is a recent edition to my snack rotation. Last year, I made a tapenade recipe for an assignment for one of my classes and I was instantly hooked by how simple the ingredients were and how easy and quick it was to prepare. Less than ten ingredients and less than ten minutes? — I can’t think of a better snack!

In this recipe, I use kalamata olive for a tart, salty base. If you prefer a more mild olive, you can choose buttery Castelveltrano or green olives. Capers add another salty pop while garlic and herbs round out the bite. For more spicy or sweet flavors, feel free to add…

Somehow I made it 26 years without trying whipped feta but now that I have, I’ll never be the same. I had it as an appetizer from a local Mediterranean restaurant in Portland called Shalom Ya’ll. While the restaurants version includes green garbanzo beans and I imagine many herbs and spices, I wanted to make my own version as simple as possible while still delivering on flavor and texture. This recipe features just 6 ingredients and holds endless possibilities for snacking. If you’re having a little New Year’s get together, it can hold it’s own as the center of the appetizer table. Or enjoy it with veggies and crackers for lunch, like I did this afternoon.

In my recipe, bright basil pairs with…

There’s something really magical about a charcuterie board. First, the act of planning and designing it is both a creative and intuitive process. You can customize it to any size or style of event and palate — large super bowl party, casual game night, intimate holiday party, or make it plant-based or strictly desserts. It also encourages both the builder and the eater to play with their food (my favorite thing!), physically arranging the foods or constructing the perfect bite with the ideal balance of flavors and textures. Crafting a beautiful and delicious board plucks at your creative brain through both designing and arranging the board through functionality and aesthetic…

I believe the best meals are shared with others and a charcuterie board is a beautiful, interactive way to draw guests into great conversation around something nourishing and comforting. While the board I am featuring in this post is larger and elaborate, please know that what makes a charcuterie spread great is that it can be adapted to any size space, budget, and dietary needs. All you need to know are the essentials, and you can customize your own from there! Let’s get started.

When I got my first cast iron skillet a few years ago, the first thing on my mind to make was skillet cornbread. I love the sweetness and soft yet subtly crunchy texture of cornbread and knew that when made in a skillet, I’d love it even more. The cast iron crisps the edges and bottom ever so slightly and it’s just perfect. Trust me, you’re going to want to try this!

In this recipe, butter and maple syrup keep the bread fluffy and moist with just a hint of sweetness. Because it’s lightly sweetened, this cornbread has the versatility to go either sweet or savory. Pair it with a pat of butter, drizzle of honey, or a smear of jam for a delicious breakfast or snack. Serve it as a dinner side or atop a nice warm bowl of chili for lunch.

Well, it’s that time of the year again. I’m officially pumpkin-ed and apple-ed out! With Thanksgiving in a few weeks and December just around the corner (already?!), I’m switching gears towards good tidings of cheer with these delicious gingerbread donuts!

In this recipe, molasses paired with the warming spices ginger, cinnamon, and clove make these cakey donuts shine bright. They’re a perfect share for holiday parties, a cheesy Hallmark Christmas movie marathon, or to leave out for Santa. Dusted with snowy powdered sugar, they’re a delicious and festive bite of holiday cheer!

PS If you don’t have a donut pan, this batter can easily be made into a loaf of gingerbread with just a tweak to the cooking temperature.

With fall in full swing, the crisp Autumn air had me craving that classic cozy coffee and cake combo. I’ve seen so many beautifully festive apple orchard photos on social media during the past few weeks and I wanted to give you a recipe to use them in. Applesauce is great and all, but baked goods are really where it’s at!

In an effort to make the classic coffee cake my own, I asked myself, “How can this be better?” Naturally, my answer was add more cinnamon sugar crumble. I am pleased to present you a cake that is 50% sweet crumble, 45% cake, and 5% apple (roughly)… This sweet, fluffy, gooey cake is the perfect pairing for your morning coffee, afternoon tea, or as a delicious and satisfying dessert all on its own.

It’s fall, ya’ll! Although it’ll be a few more weeks until the crisp air reaches Portland, I’m already in cozy fall recipe mode. One of my favorite parts of eating with the seasons is the craving transition between seasons. Like clockwork, as soon as September rolls around, I’m already pining for chilis, squash-based dishes, and warming spices… One of my fondest memories from childhood is baking pumpkin bread with my mom in the fall. Nowadays, I use my own recipe that is just as fluffy, moist, and delicious as my childhood favorite.

On and off for the past few years, I’ve been testing different variations of carrot muffin recipes. I haven't found one that really did the trick for me until now. These are moist, light, and fluffy with a little texture from the nuts and carrots. And the warming cinnamon and cardamom combined with creamy, tangy cream cheese has me swooning *chef’s kiss*.

Breakfast? Dessert? Snack? Get yourself a dish that can do all three! This sweet and savory peach bake is the perfect addition to your summer meal prep lineup. With an oat and walnut base, it’s a great source of fiber, healthy fats, and protein for sustainable energy any time of day. The lightly sweetened rosemary peach topping combines with the crust for delicious sticky and moist crumbles in every bite.

Think of it as peach-cobbler-meets…

After spending last weekend at a U-pick peach farm, I’ve suddenly acquired $32 worth of the juiciest, most vibrant peaches. As they begin ripening, I’ve been scrambling each day to get them frozen, eaten, or baked into something. We’ve had so many peach muffins and crumbles that I think I’m 80% peach at this point. And I’m 100% okay with that.

These peach honey cornbread muffins are all the fun flavors and textures of summer whipped into a few portable bites. The cornmeal base provides a subtle sweet crunch while diced peaches throughout give a balanced punch of sweet and tart flavor. Lightly sweetened with honey, these hearty muffins can easily be…

If you’re fortunate enough to have your own veggie garden, have access to a community garden, or have been to a summer farmer’s market, you know summer time is prime zucchini season. Growing up, my dad would plant summer squash in our garden and we would have buckets and buckets of zucchini. By summer’s end, we were sick of grilled squash and practically had a conveyor belt of zucchini bread shipping out to neighbors and friends.

I really took those summers for granted — all the missed opportunities to experiment with zucchini recipes! — and I still find myself nostalgic every time I see or make zucchini bread. Now, it seems zucchini has become best known as…

While I’m not vegan or dairy-free, I love experimenting to create plant-based alternatives that everyone will enjoy. In this 6-ish ingredient recipe, blended cashews and lemon juice creates a creamy and tart sour cream-like base for my take on the classic french onion dip — one of my all time favorite party foods.

Cashews are good sources of protein, healthy fats, and the minerals iron, magnesium, and zinc. They also have a distinct buttery and sweet flavor. It’s no secret that they are a staple in vegan and plant-based cooking because of their ability to…

When I was in high school I worked at Children’s Ralph Lauren in an outlet mall where I made $7.50 an hour to help every wealthy tourist from the tri-state area dress their screaming toddlers. As you can imagine, the best part of my day (besides working with some of my best friends) was my break. Almost every shift, I would eat around the corner at Au Bon Pain. My go- to order was a pesto caprese salad, Nantucket Nectar iced-tea, and a massive Almond Cranberry Macaroon.

Since I haven’t been able to bring myself to eat at an Au Bon Pain since leaving that job, I decided to make my own version of that sweet, chewy coconut-y break time delight.

If you asked me for a fool-proof, crowd pleasing appetizer for all your summer adventures (BBQ, picnic, lazy pool day, etc)… this would be it! A perfect blend of tangy-salty-sweetness paired with bright mint and a hint of spice, this summer salad hits the spot every time!

It’s so easy to make, I’d barely even call this a recipe. It can also easily be adjusted to suit any serving size and palate.

With summer in full swing and the 4th of July in my rearview, I’ve had such a craving s’mores! It seemed like everyone I know has been on social media sharing the delicious campfire dessert…

My initial goal was for the mini marshmallows to be melted and fluffy when the cookies were finished baking. Instead, the marshmallows completely melted, got slightly burnt, and turned into the most magically crunchy, sticky toffee. They are even better than I could have imagined. I hope you give them a try! They’re perfect for a random Wednesday afternoon, social-distancing BBQ, and just about anything in between.