Figs & Toast
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PIN IT When I was in Italy I discovered so many foods and treats that I would NEVER see in America. The country is so diverse in its food culture and thousands of people visit every year just for food alone, but not always do certain items make their rounds back to the states. And,…
PIN IT Gooey Brownie Boats have made their way under the topic of friendship. My gals and I make plans surrounded by none other than the cookie skillets and chocolate lava cakes at local restaurants. We thrive off the little bits left on the plate. Who’s the one always to take the last bite? We…
PIN IT Carnevale is celebrated largely in Veneto on December 21st to February 13th before the no meat streak of Lent begins. It’s a necessary time to make all things fried, sweet and heavy like frittelle di zucca (fried quenelles of pumpkin and raisins) or frittelle di carnevale (fried dough with raisins and pine nuts rolled in…
PIN IT Yield: 2 servings Total Time: 50 minutes GATHER THE GOODS Papusas 1 1/2 c. (6.4 oz.) harina de maiz or masa harina 1/2 c. water 1/3 c. milk 1/2 teaspoon course sea salt 2 tablespoons olive oil Eggs & Peppers 1/4 cup olive oil, divided 5 mini bell peppers or 1 medium bell…
PIN IT And finally we can say that it feels like fall! Although it’s not, I feel it coming in slow. Yesterday the AC was off, windows open to feel out that crisp breeze I didn’t think NYC could pull off, and a long sleeve shirt with Hungarian Dobos cake in hand. While working with…
PIN IT Recipe Here I am verrry excited about PowerHouse Productions social series called “Foodie Friday’s” We are thrilled to share the most delicious eats from our test kitchen or the best food spots we discover while on the road. Stay in the know of what to make for dinner each weekend or where you…
I share European-inspired recipes, collabs, adventures, pop-ups, and more! Plus, don't miss out on Sunday Night Pasta Programming for all the cozy dinner feels.
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