Green Goddess Feta Dip

This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers! Anyone else’s herb garden completely out of control by this point in the summer?! Time to make some herb-loaded […]

This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers!

Green Goddess Feta Dip

Anyone else’s herb garden completely out of control by this point in the summer?!

Time to make some herb-loaded green goddess dip! ♡

This recipe is totally inspired by Melissa Clark’s famous Greek Goddess Dip, famously made with a zillion herbs, feta and mayo-yogurt base.  The first time that I tried it at a friend’s house earlier this summer, I was instantly hooked by its irresistible blend of tangy, creamy, ultra-fresh flavors.  But after making it a few more times this summer and playing around with the ingredients a bit, we found that we loved it even more when kicked up a notch with some extra feta and lemon, a subtle kick of Dijon, and a creamy avocado base (instead of mayo and yogurt).

It is seriously the perfect recipe to use up extra herbs that may be hanging out in your garden or crisper drawer.  And while we mostly just devour it as a dip in our house (especially with crusty bread and veggie sticks), it also works great as a spread that you can add to burgers, sandwiches, pitas and more.

If you’re looking for a new summery dip to add to your repertoire, you’ve gotta try this one!
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Greek Fava (Yellow Split Pea Dip)

This Greek Fava (Yellow Split Pea Dip) recipe tastes refreshingly light, lemony and zesty, and is perfect for serving with pita bread or any of your favorite dippers. A few years ago when we visited Greece for the first time, Barclay and I fell hard for the country’s delicious mezze.  But especially…all of those mezze […]

This Greek Fava (Yellow Split Pea Dip) recipe tastes refreshingly light, lemony and zesty, and is perfect for serving with pita bread or any of your favorite dippers.

Greek Fava (Yellow Split Pea Dip)

A few years ago when we visited Greece for the first time, Barclay and I fell hard for the country’s delicious mezze.  But especially…all of those mezze dips.  From their famous tzatziki (creamy cucumber dip), to tirokafteri (spicy feta dip), to melizanosalata (eggplant dip), to skordalia (garlic dip), to hummus and beyond, we ordered as many dips as possible on that trip and literally enjoyed every single one.  But one of our faves was the famous Santorini specialty…

…fava. ♡

Contrary to what you might think from the name, Greek fava is not made from fava beans (broad beans).  Instead, the word fáva (φάβα) in Greek actually refers to yellow split peas, which are cultivated on the island of Santorini and are the starring ingredient in this yellow split pea dip.

The first time we tried Greek fava, I turned to Barclay and said, “It tastes like lemony lentil soup…but in a dip!”  Which I suppose basically sums up why I loved this dip so much.  Our servers explained that it was actually incredibly easy to make by simmering the yellow split peas with onion, garlic, and a few simple seasonings, then puréeing the mix with good quality olive oil and fresh lemon juice.  The result is an irresistibly light and lovely dip that tastes great with warm pita or any other dippers that sound good.  And as a bonus, it’s also naturally gluten-free and vegan and a breeze to make!

So if you’re a fellow dip-lover who also happens to be a major fan of lentil soup, I say it’s definitely time to give fava a try.

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Baba Ganoush

This Baba Ganoush recipe is easy to make, perfect for dipping or spreading, and full of the best rich and zesty flavors. It’s no secret here on the blog that I’ve always been a bit on the fence when it comes to my feelings about eggplant. But, when it’s roasted and mixed into a stellar […]

This Baba Ganoush recipe is easy to make, perfect for dipping or spreading, and full of the best rich and zesty flavors.

Baba Ganoush

It’s no secret here on the blog that I’ve always been a bit on the fence when it comes to my feelings about eggplant.

But, when it’s roasted and mixed into a stellar batch of baba ganoush…count me in. ♡

Barclay and I are mega fans of this classic Lebanese dip and love making it on repeat this time of year (when eggplant season is at its peak!) to always have on hand in the fridge when the craving strikes.  Most of the time, we love simply serving baba ganoush as a dip, with a side of fresh pita, na’an, crackers, fries, veggie sticks, or any other random ingredients that sound fun for dipping.  We also love using it as a spread, and adding it to all kinds of sandwiches, wraps, pitas and even burgers.  We’ve also found that leftovers can also be whisked into a simple salad dressing with a bit of extra oil and seasoning, or stirred into soups and stews to add some extra flavor, or even spread onto pizzas as an eggplant-y topping that is downright delicious.  Basically, the sky’s the limit when you have a batch of good baba ganoush on hand!

That said, after sampling dozens of different baba ganoush recipes at restaurants over the years, I’ve come to learn that I prefer mine the same way that I prefer my hummus — full-flavored with generous amounts of tahini, lemon juice, garlic and cumin added in.  I also especially love it when baba ganoush is made with smoky eggplant that has been charred on the grill.  But unfortunately, we’re not allowed to have a grill or a gas stove here in our little flat in Barcelona, so I’ve included options below for how to make this recipe either on the grill or roasted in the oven.  This recipe is ripe for tweaking, though, so please feel free to tinker around with the ingredient amounts and make yours as garlicky, lemony, tahini-y, salty, creamy or chunky as you prefer.

If you love baba ganoush, this is the time of year to make it while eggplant season is at its peak.  So pick some up the next time you are at the farmer’s market, and let’s make a quick batch together!

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Your New Favorite Salad Has Ham, Cheese & Buttered Bread

It’s the end of the long workday (or the start of an extra-long week) and we’re hungry. Like, “can’t-think-straight” hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner’s Ready, her monthly column on weeknight wond…

It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her monthly column on weeknight wonders, she shares three simple, flavor-packed recipes that are connected by a single idea or ingredient. Stick with Emily, and you'll have a good dinner on the table in no time. Today, three hearty, make-ahead salads to eat on the porch, in the park, anywhere.


If you’re like me, you’ve found yourself in a cooking rut at least once, if not a hundred times over, during this pandemic. I often find that my best laid dinner plans vaporize at the end of a long work day, when all I want to do is get outside and remind myself that it’s August (not March!). Even take-out—an exciting treat at first—has lost its allure.

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Quick Peanut Soba Noodles

These chilled peanut soba noodles are tossed with veggies, fresh herbs and an irresistible peanut sauce…and ready to go in just 20 minutes! Baby, it is hot outside this August here in Barcelona!  We’ve basically been eating salads, salads and more salads lately, to try and beat the summer heat.  But this impromptu (cold!) noodle salad […]

These chilled peanut soba noodles are tossed with veggies, fresh herbs and an irresistible peanut sauce…and ready to go in just 20 minutes!

Quick Peanut Soba Noodles

Baby, it is hot outside this August here in Barcelona!  We’ve basically been eating salads, salads and more salads lately, to try and beat the summer heat.  But this impromptu (cold!) noodle salad also ended up being a surprise fave in our house this month, so I wanted to pop on and share the recipe with you today…

…because I’m pretty sure these peanut soba noodles are exactly what we all need right now. ♡

I mean, it’s pretty much a given that I will be an instant fan of any dish that involves a good peanut sauce.  (And this one is amazing!)  But I’m especially partial to these peanut soba noodles because they are tossed with a quick veggies and herb mix that tastes super light and summery.  These noodles also work great either as a main course or a simple side dish, and could pair well with any cooked proteins that you might like to add (some grilled salmon, shrimp or chicken would be delish).  The entire recipe happens to be naturally gluten-free and vegan, making it perfect if you’d like to bring it along for a picnic or grill night with a diverse group of eaters.  And best of all, it’s easy breezy to whip up in just 20 minutes, which is the name of the game in my kitchen right now!

If soba noodles aren’t your thing, feel free to use whatever kind of noodles you prefer.  But if you’re new to soba, they’re delicious and made from (gf) buckwheat and are a great source of protein, so I highly recommend giving them a try.

Let’s make some peanut noodles!

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Authentic Gazpacho

Everything I’ve learned living in Spain about how to make the best authentic, delicious, fresh tomato gazpacho recipe — in just 15 minutes! Fresh tomato season has finally returned again, which means that it’s time to start making allllll the gazpacho. ♡ I’ve been a fan of this refreshing, chilled, Spanish tomato soup for years.  But […]

Everything I’ve learned living in Spain about how to make the best authentic, delicious, fresh tomato gazpacho recipe — in just 15 minutes!

Gazpacho Recipe

Fresh tomato season has finally returned again, which means that it’s time to start making allllll the gazpacho. ♡

I’ve been a fan of this refreshing, chilled, Spanish tomato soup for years.  But ever since we moved to Barcelona, we have become next-level obsessed with it in the summertime, especially after having had the chance to spend time in Andalucía, the region where gazpacho originated.  Down in that part of the country, gazpacho is available just about everywhere you turn — from restaurants, to bars, to coffee shops, to every little supermercado that you pass by.  Even here in Barcelona, our nearest grocery store offers no less than seven different types of grab-and-go bottled gazpacho!  It’s everyone’s favorite light and refreshing meal here to beat the summertime heat.  And when made with the season’s best ripe produce — oh boy — there’s nothing better.

That said, if you have the chance to visit Spain, you will find that gazpacho here varies slightly from region to region. And of course, there are a million non-traditional ingredients and twists that modern cooks love to try too.  But that said, Andaluz-style tomato gazpacho is probably the version that comes to mind when most people think of this blended soup.  So if you happen to be craving a bowl (or a glass with a straw, see below!), here is my go-to gazpacho recipe that I absolutely love.  It’s quick and easy to make in just 15 minutes or so, and I consider it lo mejor — just the best!

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Corn Tortillas

This homemade corn tortilla recipe is easy to make with 3 ingredients and yields the most delicious, soft, foldable, and naturally gluten-free corn tortillas. After learning how to make homemade flour tortillas earlier this month, it’s time to learn how to make their famous (and naturally gluten-free!) counterparts… …homemade corn tortillas! ♡ These traditional Mexican-style […]

This homemade corn tortilla recipe is easy to make with 3 ingredients and yields the most delicious, soft, foldable, and naturally gluten-free corn tortillas.

Corn Tortillas

After learning how to make homemade flour tortillas earlier this month, it’s time to learn how to make their famous (and naturally gluten-free!) counterparts…

…homemade corn tortillas! ♡

These traditional Mexican-style corn tortillas are easy to make with just 3 ingredients, they are naturally gluten-free, and full of the yummiest toasted corn flavors.  But in my opinion, the best thing about fresh homemade corn tortillas is that they are legit-easy to roll and fold!!  No cracking, breaking, or complicated re-warming instructions required here.  These freshly-made corn tortillas are soft and pliable and will fold up beautifully into your favorite tacos or enchiladas.  Or, of course, you can fry any of the leftovers to make tortilla chips, chilaquiles, nachos and more.

So today, I’m sharing my go-to recipe for making classic corn tortillas, plus all of my best tips and shortcuts to make the process a bit easier and more foolproof.  I’ve also included an option below for how to roll out these guys out without a tortilla press, if you do not have one.  But if you plan to make them regularly, a tortilla press is incredibly helpful with corn tortillas and worth the investment.

Alright, well gather up your three ingredients and let’s make some homemade tortillas together!
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Flour Tortillas

My favorite homemade flour tortillas are irresistibly soft, chewy, thick, and flavorful — and easy to make with just 5 ingredients (no lard)! Meet my latest obsession that I sincerely hope may turn into your new obsession as well… …homemade flour tortillas. ♡♡♡ I’m just going to tell you right now that once you go […]

My favorite homemade flour tortillas are irresistibly soft, chewy, thick, and flavorful — and easy to make with just 5 ingredients (no lard)!

Flour Tortillas Recipe

Meet my latest obsession that I sincerely hope may turn into your new obsession as well…

homemade flour tortillas. ♡♡♡

I’m just going to tell you right now that once you go homemade with your tortillas, get ready because you’re never going to want to turn back to store-bought.  And why should we?!  All you need to make a batch of the most irresistible homemade flour tortillas are 5 easy everyday pantry ingredients.  All you need equipment-wise is just a mixing bowl, a sauté pan, a rolling pin.  (Or you can break out the stand mixer and/or tortilla press, if you happen to own one.)  There is zero yeast involved, nor any complicated kneading required.  All you need is a little over a half hour or so, and the most life-changing batch of soft and chewy flour tortillas will be yours to enjoy in no time.

Oh, and bonus?  I’m happy to report that this homemade flour tortilla recipe is lard- and shortening-free.  Yes, I know that they are the ingredients traditionally used in flour tortillas, but I never really cook with either.  And as it turns out, I’ve found an even better ingredient that works to achieve a satisfyingly chewy texture, that just so happens to be plant-based too.  Win-win!

I love to roll my tortillas extra-thick (almost bordering on na’an bread), which I highly recommend if you like your tortillas to be nice and chewy.  But you can roll yours out to be as thick, thin, large or small as you would like.  I’ve also included tips below for ingredient substitutions, if your pantry is running low and you can’t make it to the store right now.  Plus, tips for how to prep the dough ahead of time, how to store tortillas, and also freeze flour tortillas if you end up having extras.

Serve these up for Taco Tuesday, roll them into enchiladas or burritos, fold them into quesadillas, toast them into tostadas — basically, homemade tortillas are guaranteed to kick any of your favorite recipes up a delicious notch.  Let’s make a batch!

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100+ Easy Pantry Recipes

For all of you working on meal planning right now with pantry staples — I’m here to help! ♡ Below I have compiled a list of all of my favorite recipes made with pantry staples that are legit easy-to-make.  And more importantly, super delicious.  I’ve divided them up into the following categories to hopefully make things a […]

Easy Pantry Recipes for Breakfast, Lunch, Dinner and Dessert

For all of you working on meal planning right now with pantry staples — I’m here to help! ♡

Below I have compiled a list of all of my favorite recipes made with pantry staples that are legit easy-to-make.  And more importantly, super delicious.  I’ve divided them up into the following categories to hopefully make things a bit easier to search, including:

Each category is full of tried-and-true recipes that rely on basic pantry and refrigerator staples.  Plus I have also included notes to help with potential ingredient substitutions/adaptions that you might need to make during the coming weeks.  As well as tips for how to store and freeze these recipes too.

I really hope that this list will be a help to you right now. And of course, stay tuned for many more pantry-friendly recipes to come in the weeks ahead!

Sending lots of love to you all today. ♡  We’re going to get through this together. (more…)

20 Make-Ahead Dinners to Freeze Now for Whenever You Need Them

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make th…

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.


I remember when my parents decided to buy a stand-alone freezer. They rolled the enormous ice box into our garage, and my sister and I promptly began listing all of the ice cream flavors we wanted to stuff inside. My parents had other ideas. The new freezer was to be a savory-food-only zone—a place to stash my mom’s big batches of crawfish étouffée and gumbo, my dad’s steaks and stews. No more cramming containers into our fridge’s little drawer. It marked a new era, an Ice Age of freezer-friendly meals to pull out and thaw on busy weeknights.

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