Recipes

I have two helpful hints for how to flawlessly execute the humble graham cracker crust. This classic pie crust option is so simple to make… almost deceptively simple. It just tastes so dang good! Click through to perfect your technique.

Originally created to pair with my Grilled Sweet Corn Buffet, this flavorful blend of prepared pesto and extra-virgin olive oil turned out to be a delectable topping with potential far beyond corn. Click through for the full recipe!

My Easy Spicy Lime Sriracha Butter recipe is a flavorful and zesty compound butter perfect for those who enjoy a bit of heat in their dishes. This butter pairs wonderfully with grilled sweet corn, but its versatility allows it to be used as a condiment or flavor enhancer for various foods like steak, grilled vegetables, shrimp, and more.

Making balsamic glazes and balsamic reductions at home is easy. Since your balsamic glaze is going to have a strong, rich flavor, I highly recommend going for the good stuff—choose one without any dyes or other additives. This glaze is perfect for drizzling on green salads, crostini, or a nice cast iron roasted caprese sandwich. Yum!

What’s so great about bourbon barbecue sauce? First of all, I love whiskey and bourbon. Anyone who knows me can attest that Jack Daniel’s® is my favorite. This barbecue sauce recipe incorporates a generous amount for a rich flavor profile that goes great with anything you can make on the grill.

This is an unconventional pesto, but I promise you it’s going to have a home in your recipe box after one bite. This recipe is thanks to my husband’s love for sun dried tomatoes. It's a delicious twist on the original without any extra complicated steps. Could it get any better?

Making gourmet honey caramel sauce at home is easy with this recipe. Drizzling a little bit of homemade caramel on top of any dessert always makes it a little bit more special. You’re going to love the addition of Koval’s Chrysanthemum Honey Liqueur (and trust me, you’re going to want to put it on everything!)

Crème fraîche (French for—you guessed it—”fresh cream”) is basically just cultured or soured heavy cream. That’s it. It makes a super simple topping with tons of applications in the kitchen. And by the way, it’s freakin’ delicious.

The recipe I’m sharing with you today is a variation on a traditional pesto—we’ll add a few sprigs of fresh mint to brighten it up. Like I mentioned earlier, this recipe calls for almonds, but feel free to use pine nuts or walnuts if you like those better.

My friend Norma was kind enough to share her amazing roasted tomatillo salsa recipe with me, and now you can enjoy it too! It’s so much better than anything you’ll ever find at a restaurant—yes, even a really good one.