It’s time to cozy up for fall with all things apples, cinnamon, and spice, and we’ve got just the cake to kick things off: our Apple Cinnamon Bundt Cake! It’s impossibly moist with crisp edges (there’s a secret ingredient responsible for this!) and has the added bonus of swirls of salted caramel. To say it’s irresistible would be an understatement. What Is A Bundt Cake? A bundt cake is any cake recipe that is baked in a bundt pan. These are the pans with a hole in the center that look like…
Continue ReadingRoasted Golden Beets with Horseradish Sauce
Roasted golden beets make for an elegant, simple start to any meal. During roasting, the beets become tender and sweet — you can simply cut them with a fork! — and they seem to pair well with everything from roasted chicken, to seafood, even lamb! It’s an impressive side dish that requires minimal effort. Why we love roasted beets so much: The recipe for these roasted golden beets is inspired by a salad I enjoyed while in Paris a few years back. While dining at the bar, I enjoyed an…
Continue ReadingGrilled Potato Salad with Snap Peas and Burrata
This grilled potato salad is what dreams are made of. Don’t get me wrong, I also support mayonnaise-based potato salads (though I strongly prefer French potato salads made with vinegar) — there’s a time and a place for everything — but I am loving this lightened up version and want to eat it daily. What’s in grilled potato salad? For more recipes featuring my favorite creamy cheese of all time, try this burrata salad with heirloom tomatoes, this open-faced burrata toast with confit garlic, or my all-time favorite peach and…
Continue ReadingCherry Tomato Confit with Garlic and Shallots
Jammy, Slow-Roasted Tomatoes with Melted Garlic Cherry tomato confit is my no-brainer answer to a farmers-market haul or a garden glut of summer tomatoes. A low, slow roast in extra-virgin olive oil coaxes the fruit to burst, concentrating every last drop of sweetness while soaking them in rich, garlicky goodness. The shallots lend a mellow, buttery depth that makes each bite feel downright luxurious. As the tomatoes caramelize, the garlic softens into candy-sweet, spreadable nuggets you’ll want to smear on everything. And don’t even think about tossing the leftover oil…
Continue ReadingCrispy Pan-Seared Salmon with Lemon Parmesan Sauce
If I had to pick just one salmon recipe to make for the rest of my life, there’s a solid chance it would be this crispy pan-seared salmon! What really sets it apart is the lemon parmesan sauce that is quite possibly my favorite sauce of all-time. I always serve this over Israeli couscous with zucchini stirred in, but it’s fantastic over rice or mashed potatoes and can be enjoyed with any roasted or grilled vegetable dishes. Ingredient Notes How To Perfectly Pan-Sear Salmon (or any fish) My tricks for…
Continue Reading15-Minute Deconstructed S’mores Crostini
Can you make s’mores on the grill? YES! A resounding yes! I am so, so happy to be sharing this s’mores recipe with you because I firmly believe it is the best option for your summer cookout dessert. Like, seriously. I’m one of those people who would eat cardboard if it were on top of grilled bread, so taking traditional s’mores ingredients and throwing them on top of crusty grilled bread was a no brainer. S’mores ingredients: How to make s’mores on a grill Begin by cutting bread into ¼”…
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