Spaghetti with Crispy Squid and Chili Oil

This pasta is spicy, herby, lemony, and calls for both oil and butter. (So it’s indulgent, too). Make sure your oil is hot enough before you cook the squid, so it gets a nice sear on it. And don’t forget to save your pasta water! This is the velvety, punchy, delicious sauce your spaghetti—and squid!—always dreamed... Read More

Cherry Shortcake with Cardamom Cream

I’d like to think all the warm weather months are shortcake season. Sure, the classic strawberry shortcake is a perfect dessert, but fluffy, buttery biscuits and fresh whipped cream go with pretty much any spring, summer, or even early fall fruit. So why not switch it up? This recipe uses sweet black cherries because that’s... Read More

Marinated Sardine and Mashed Avocado Toast

This little dish works well as an elegant appetizer at your next fancy dinner party or a quick breakfast eaten feverishly on a super busy morning. That’s why I love it so much. Toast is versatile, comforting, and it makes everyone happy no matter the occasion. This one is a beautiful cross between a European... Read More

Head-on Shrimp in Garlicky Tomato Sauce

Head-on shrimp is a show stopper – a dish that seems to be reserved primarily for restaurant dining, and I’m not sure why that is. Cooking whole shrimp is super easy and eating them is way more fun than eating the peeled ones. Most importantly, cooking shrimp in their whole shell allows them to retain... Read More