Life goal: find ways to make pasta more healthy. I could seriously eat pasta for every single meal, but know that I shouldn’t! Salt for Life and their team challenged me and a few other bloggers to come up with healthy recipes featuring a few key ingredients (like our own version of Chopped!). This is my second recipe in the series, check out the avocado-toast appetizer I created for my first recipe.CornSwissChardShells1 read more

I had the pleasure of working with Family Circle Magazine on a tasty spring recipe featuring California Walnuts. My new obsession is my spiralizer, and getting these vegetables sliced into thin into ribbons is a creative way to replace a pasta dish on your menu (don’t get me wrong, I still love my fettucini!). These vegetables are steamed and then sautéed, and topped with a crunchy crumble of mushrooms, breadcrumbs, and tasty California Walnuts for a crunchy texture. I’ve been serving this with grilled chicken or some turkey meatballs for a healthy dinner idea!2_ California Walnuts_Spring Ribbon Veggie Salad with walnut crumble read more

One of my favorite Sunday nights of the year is rolling in at the end of this month: Oscars Night! I’ve been thinking through my snack options, drink recipes, and Oscar party details and my friends at offered to help with some of the leg work in pulling ideas together. is a cool new service that aims to make life easier for busy people (like me!) by helping them discover and buy gifts, home decor and more. We worked together and published a guide to all of the supplies you need for a glitzy (and tasty) viewing party — including glitter coasters and gilded barware and the best popcorn making tools that I used to create today’s recipe.  Let’s talk about this popcorn for a minute. I used pipcorn kernels and tossed them with a caramel glaze, sea salt and rosemary, and I don’t mean to brag but this stuff is GOOD. Like, I had to throw the leftovers in the trash AND then throw more garbage on top because I couldn’t stop eating it. I’m not proud to admit that, but it’s so addictive, I had to warn you. Serving them in darling gold and white popcorn boxes helps too. I hope you enjoy your red-carpet viewing with this tasty treat and manage to pace yourself better than I did eating all this popcorn; full recipe below (and a little treat for my readers, if you try between now and 3/2, you can enjoy 15% off your first purchase with code DKLIFE15): SaltedCaramelRosemaryPopcorn read more

I’m a mission to bring more funfetti-flavored carbs into the world. It’s a noble quest, and one I decided to invest some time in this weekend as a mini-celebration to ring in 7 years of blogging. If this blog is going to have a birthday treat, you better believe it’s going to get a funfetti-waffle. This idea is so simple, it doesn’t even need a recipe. Just whip up your favorite waffle or pancake mix, and fold in a few handfuls of sprinkles right before popping them in the griddle or waffle iron. For good measure, top with homemade whipped cream and extra sprinkles (I served mine with some salted caramel syrup, yum!).Funfetti Waffles 1 read more

Last weekend when Alison and I stayed at the Lark Hotels property in Narragansett, RI — The Break Hotel — we got the opportunity to meet their Chef Basil Yu at Chair 5 and partake in a little cooking class. We walked in not knowing what we were making, but were greeted by Basil and some fresh Narragansett Lobsters chilling out in the kitchen. He let us know we were going to be making their creamy Narragansett Lobster Fettucini with homemade pasta, and my eyes lit up. Give me all the cheesy, creamy pasta and top it off with some buttery fresh lobster plucked right out of the water down the street and I am a happy girl. Basil was awesome, he walked us through making the pasta by hand, we learned how to break down the lobsters (I’m going to be so much more confident ripping into a lobster this summer!) and went step by step through the recipe to create this gorgeous dish. It was ah-mazing, like I couldn’t stop eating it. And lucky us, he gave us the recipe to share with you so you can make it at home!Lobster Fettucini 1 read more

I got a julienne peeler for my birthday (it’s the same brand as my garlic press that I’m obsessed with — I love their tools) and have been so excited to use it. It’s a tiny littler alternative to some of those giant spiralizer tools, which I’ve tried and returned — am I the only one that’s had trouble with getting zoodles to work?! So I put my new kitchen gadget to the test and made these sweet potato corn cakes and have been eating them as a side dish, in the morning with eggs, and snacking on them too! It took a couple of tries to get them to stay together, so make sure you follow this trick in the recipe: squeeze the moisture out of them when you’re packing them into patties to help them hold their shape, and don’t flip them in the pan until one side is fully caramelized — it seals the pieces together. Full recipe below!Sweet Potato Corn Cakes 1 read more

Do you have those go-to recipes in your head that you can just make with your eyes closed? You know that pinch of this and a dash of that are the perfect measurements, no need for measuring cups or recipe cards. That’s my chili recipe — honed over the years to be both classic and at the same time totally unique to me. For example, I alway do half beef, half ground turkey — you still get the flavor of the beef but it cuts down on fat; I also feel strongly that all chili should be made with tasty golden kernels of corn (fire roasted is the way to go!) and simmered for hours in a sturdy cast iron dutch oven (I love our Martha Stewart one.). And my secret ingredient — a trick my dad taught me as a kid — is to add a can of baked beans into the mixture for a little punch of sweetness to balance out the spice.  A  few weeks back my sister pointed out that even though I make this 2x a month all winter long, I never posted about it before on the blog. So here it is, finally written in stone for her to use (and hopefully you too!). Processed with VSCOcam with f2 preset read more

This recipe should come with a disclaimer: if you are on a diet right now please immediately close this window and don’t read any further — I can’t be responsible for what you do next after you’ve seen this recipe! At our annual friendsgiving celebration this past weekend I decided to test a fresh spin on scalloped potatoes and they were a hit. I heard lots of mmmms, and ahhhhs, and then a few shrieks when I told my girlfriends that the potatoes were boiled in heavy cream and baked with three cups of cheese in between them. I’m sorry I’m not sorry, but it was worth it. What makes these scalloped potatoes different? I layered in sweet potatoes with traditional yellow potatoes, and gave the dish a distinctive, nutty flavor with a mixture of gruyere and manchego cheeses. Full recipe for the calorie-brave below:Mixed Potato Gratin 1 read more

I love my apartment, and I love summer, but gosh is it hot in my home right now. Once the weather gets warm, our place heats up and just never seems to cool down again until summer is over (the perks of living on the top floor, right?).  The idea of turning on the oven can just about send me into a fit of tears, so we’ve been eating a lot of quick, simple summer salads for dinner around here. My new favorite combination is can barely count as a recipe, it’s  just a few quick ingredients tossed together: baby arugula, cubed cantaloupe, chopped up prosciutto, crumbled blue cheese, salt and pepper, and a drizzle of olive oil, good balsamic, and lemon juice. Need a few more summer salad ideas? I included a list of some of my favorites below: 


I feel like I claim a lot on here that my recipes are pretty easy — which makes sense because while I love to cook, I’m not the most patient person (and hate following a complicated recipe step by step!). But this recipes? I mean you almost don’t even have to look at the instructions below. All you need it some fresh white fish, a few pieces of butter, and chopped up tomatoes, shallots, corn and chorizo — wrap it all up in parchment paper and pop it in the oven while you have a glass of wine and scroll through instagram for 20 minutes (you know that’s what I do when I’m waiting for dinner to cook — no shame here!), what’s better than that?


  • 1 lb Cod or haddock loin
  • 2 tbsp butter, 1 tbsp olive oil
  • 1-2 ears of corn
  • 1 cup of cherry tomatoes
  • 1 small chorizo link, chopped
  • 2-3 small shallots, chopped
  • Fresh lemon and chives for garnishing


  • Pre-heat oven to 350 degrees. 
  • Place cod loin, divided into 2-3 portions, in a pan lined with parchment paper. Salt and pepper cod, drizzle with olive oil, and disperse cubed butter over fish. 
  • Combine corn, tomatoes, shallots and chopped chorizo, spread out over fish. 
  • Pull parchment paper up over fish and fold edges to seal. Bake in oven for 20 minutes or until fish is cooked though.
  • Garnish with a squeeze of fresh lemon and chopped chives. Serve over rice.