A Glistening Glazed Ham for the Holidays (& Lots of Good Leftovers)

We’ve partnered with Imagery Wine Collection—a portfolio of unique, artistically inspired wines—to share a showstopping holiday main from Adrianna Guevara Adarme of A Cozy Kitchen, plus her favorite way to repurpose the leftovers (hint: brunch is invol…

We’ve partnered with Imagery Wine Collection—a portfolio of unique, artistically inspired wines—to share a showstopping holiday main from Adrianna Guevara Adarme of A Cozy Kitchen, plus her favorite way to repurpose the leftovers (hint: brunch is involved).


One of the easiest ways to impress your guests at any holiday meal—besides having a few great bottles of wine on the table, like the ones from Imagery Wine Collection—is with a giant, golden-brown baked ham. It’s a nice detour from the classic turkey, plus there’s no dry meat and you won’t have to worry about anybody fighting over a certain part of the bird. It also makes way better leftovers, if you ask me.

Read More >>

Citrusy Chicken Breasts & Crispy Potatoes Worth Firing Up the Grill For

We’ve partnered with Imagery Wine Collection—a portfolio of unique, artistically inspired wines—to share a summer-ready grilled chicken recipe from Adrianna Guevara Adarme (aka A Cozy Kitchen) that doubles as a delicious next-day chicken salad tartine….

We’ve partnered with Imagery Wine Collection—a portfolio of unique, artistically inspired wines—to share a summer-ready grilled chicken recipe from Adrianna Guevara Adarme (aka A Cozy Kitchen) that doubles as a delicious next-day chicken salad tartine.


If you ask me, there’s no better way to revel in the warm weather than by firing up the grill. One of my favorite grilled recipes to make during the summer months: juicy, citrusy grilled chicken breasts served with a side of golden-crisp grilled potatoes, plus a glass of wine (my go-to is Imagery Wine Collection).

Read More >>

Making Crème Fraîche at Home Has Never Been Easier

A few months into my first year in college, I realized that I hadn’t prepared for such brokeness. In an attempt to pull myself out of college poverty, I applied for a waitressing job at a local brewpub. Aside from some insignificant retail jobs that la…

A few months into my first year in college, I realized that I hadn't prepared for such brokeness. In an attempt to pull myself out of college poverty, I applied for a waitressing job at a local brewpub. Aside from some insignificant retail jobs that lasted maybe a few weeks, I had no relevant work experience. So when it came time for my interview, I did what I seem to do best: I winged it. I spoke about everything that wasn't relevanthow pretty the detailing on the general manager's shirt was, how nicely designed the restaurant was (it had a hideous interior), how challenging school was, etc.

Eventually I had to face the music and come clean, admitting to having no experience, but really, really needing money. The general manager was visibly bummed; she genuinely wanted to hire me, but how could she at this point? She looked down at my application and said, "Well, okay, so you have no experience. I can teach you how to juggle tables. I care more about people who know and like food. Can you answer this: What is crème fraîche?" My eyes lit up immediately.

Read More >>

A Saucy, Lemony One-Pan Salmon to Remind You Spring Is Here

We’ve partnered with Imagery Wine Collection—a portfolio of unique, artistically inspired wines—to share the salmon dish Adrianna Guevara Adarme (aka A Cozy Kitchen) will be making all spring long: a flavor-packed, pan-seared number that doubles as a s…

We’ve partnered with Imagery Wine Collection—a portfolio of unique, artistically inspired wines—to share the salmon dish Adrianna Guevara Adarme (aka A Cozy Kitchen) will be making all spring long: a flavor-packed, pan-seared number that doubles as a showstopping dinner and refreshing next-day meal.


With winter in the rearview mirror (see ya in November, hearty soups and filling stews) and spring in full bloom, there is a bounty of bright and fresh ingredients that I’m excited to be savoring again. Pea pesto pasta, portobello burgers, and produce-packed spinach enchiladas have all made appearances in my kitchen so far this season, but my latest go-to is this one-pan salmon dish with a lemony olive and cherry tomato sauce.

Read More >>