Flavorful ground lamb kofta, the most decadent homemade hollandaise sauce, and our tips for how to pull off the perfectly poached egg.Read More
Here is what's cookin' these days...
This beautiful smoked salmon and avocado flatbread looks complicated, but anyone can whip this up in 20 minutes or less. It is perfect for brunch, a quick lunch or a terrific smoked salmon appetizer for a party. Try it on our homemade naan recipe - happy brunching!Read More
Learn the art of sous vide and how to make the perfect sea scallops at home. Pair this amazing seafood dish with our flavorful and healthy mango salsa and coconut rice for a romantic meal for two at home.Read More
We survived our first weekend of 100+ degree weather! While we were trying to find ways to keep cool, we kept dreaming about the mint lemonade we LOVED drinking while in Morocco. Alas, we found a way to replicate the recipe. Try it as-is or add a shot of vodka for a spiked mint lemonade!Read More
This sundried tomato pasta recipe has a very light sauce made of olive oil and white wine but is packed with flavors. The combination of the sun dried tomatoes, capers, shallots, garlic, fresh basil and pine nuts add a TON of textures and flavors to the pasta dish so that you don’t need to load it up with a heavy sauce. We added shrimp to this recipe but we’re sure it would be tasty with chicken or as a vegetable pasta recipe too.Read More
This olive oil cake brings back terrific memories of Italy with each bite. Even if you’ve never had the chance to see Italy yet, you’ll appreciate the fruity olive oil and lemon zest in the layers of the cake, the tangy and tart lemon curd, and the fluffy mascarpone cream (which was our favorite part).Read More
Now that the season is starting to change, we decided to come up with a fall cocktail: a new twist on a Hot Toddy. What’s in a Hot Toddy? Traditional Hot Toddy cocktails are usually made with four ingredients: whiskey, lemon, honey and water. We decided to take a Southern twist on this classic cocktail recipe by using Sweet Leaf original sweet tea and it is DELISH!Read More
We decided to create a new pasta recipe that was something different than the same ‘ol spaghetti and meatballs. We started with some springtime greens. Asparagus is at peak season as well as peas. Cooking seasonally helps you to bring in additional flavor in a healthy way. These two veggies added a brightness to this dish to contract against the salty pancetta. You can never go wrong with a touch of bacon in ANY recipe, right?!?Read More
It's Texas... It's August... It's hotttt.
We're always looking for ways to beat the heat, and desserts are one of the more fun ways to do so! (Cold cocktails and the pool are also top choices).
This was our first time making frozen yogurt bark and were FLOORED by how easy it was! 3 minutes prep, some freeze time and BOOM, we had a really cool and versatile dessert. Choose any yogurt flavor and any fruit and the possibilities are endless!
We decided to use Noosa Yoghurt because of it's unique, velvety texture. Their lemon flavor paired perfectly with some plump summer blueberries, and the lemon zest made it all that much more refreshing.
Here is how to make it at home!
- One tub lemon Noosa Yoghurt
- 15-20 blueberries
- Zest of one lemon
- Parchment paper
Start by grabbing a cookie sheet or baking dish (make sure this will fit in your freezer) and cover the bottom with a sheet of parchment paper. Next, spread the yogurt across the parchment paper until it is smooth and about 1/2 inch thick. Top with your blueberries and lemon zest. Now cover the top of the pan in tinfoil and pop it in your freezer overnight. The next day, simply break the sheet of fro yo bark into bite sized pieces. So Easy!
Keep cool out there, friends!