My garden is just starting to produce a few of my favorite spring-summer ingredients — the basil plants are looking robust and my English peas are climbing the trellises. I’m jumping on the opportunity to pluck the basil and blend up a batch of simple, fragrant homemade pesto sauce with a twist — this version has peas blended into the sauce as well as tossed whole with al dente pesto-coated pasta. The benefit of pesto is that even loosely following a recipe will yield good results, you can always play around with proportions and it’ll almost always taste good! Mix it with any pasta shape of your choice, I love these long curly fusilli that capture the pesto and peas in each twist of the fork. Get the full recipe below: read more

Earlier in the spring we did a little room-swap, our playroom off the kitchen and our formal dining room did a switcharoo! The  space flip gave me some more space for a desk since my husband and I have both been working home full time, and a better play area for Jane. And our old playroom nook got a grown-up upgrade with all of our dining room furniture. I’ve been trying to tie the space together with some fresh curtains and artwork, and finally got the last pieces installed this week. A pair of oversized hydrangea prints gifted from Urban Garden Prints and a DIY painted oar (see the how-to on my IG stories!) were the finishing touch!
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I am feeling so hopeful that some al fresco entertaining is in my near future with all of my friends and family on their way to be vaccinated. You better believe this party-loving-extrovert is going to be ready to host once it’s safe again! I’m honing my cocktail skills (tough work!) to get ready, and this Blackberry-Ginger Moscow Mule is going straight to the top of my menu when it’s time to gather again. It’s seriously crisp and refreshing, perfect for sipping around a picnic table on a warm summer night, and an ideal way to use up juicy farmer’s market blackberries. Get the recipe below:  read more

Now that grilling season is back in swing, I’ve been revisiting my favorite recipes and this simple grilled shrimp dish is a perennial favorite (it’s adapted from my cookbook New England Invite!). The fresh citrus and garlic flavors that pair so well with grilled seafood flavors, and just a hint of paprika adds a fragrant peppery note. read more

A big hearty breakfast sandwich is the way to my heart, and I made a special, savory cheddar waffle version in partnership with EatingWell magazine for their May issue to get inspired for Mother’s Day brunches. The waffles are full of the flavorful Kerrygold Reserve Cheddar, made with milk from grass-fed cows that are raised on small, family-run Irish dairy farms. I used more of the cheddar to melt in between fried eggs and crispy bacon — the best ingredients make for the best tasting dishes. Get the full recipe below, and catch it in the EatingWell issue on newsstands now! read more

Over the last few years, I’ve put a big focus on reducing food waste at our house. Being a food writer and stylist, there are weeks when we have a veryrandom assortment of leftovers and ingredients from various client projects taking up space in our fridge. I’ve developed lots of little tricks to make the most of what’s on hand to reduce the amount of food waste we create. It’s a great way to save money, but more than that, it’s better for the environment. The EPA estimates that in the United States, more food reaches landfills than any other single material in our everyday trash. And when food decomposes in landfills the nutrients in the food never return to the soil — the wasted food rots and produces methane gas. read more

A quick batch of hand-cut sweet potato fries are a go-to side dish for weeknight dinners, and I love to serve them with a chili-lime dip made with tasty sour cream. The sour cream is a perfect balance for the heat in the dip and I’ve even been known to add a little bit to the top of my burger bun for extra flavor too! A few secrets for getting the fries super crispy: dust them with corn starch before baking, space them out on the pan to so they have room to crisp, and wait to season them with salt until after they’re fully cooked! Get the recipe below: read more

We have been reaping the benefits of our newly built vegetable garden for the last few weeks, spending weekends digging in the dirt, planting seeds, and even enjoying a happy hour or two in the space. I am over the moon about how it turned out, and was even more excited when the response from my instagram community was the same. Holy moly I got lot of questions about how we designed and built it, so I thought I’d answer all of the questions in one place with a big garden FAQ post. Get all your garden questions answered below:  read more

I am so excited to share this fun product collaboration with my friends at Feather + Finn! We joined up to create a limited-edition collection of candles with signature scents and designs to celebrate the season. Inspired by the scents and colors of spring, this trio of candles was designed to burn individually or together as a fragrant bouquet of floral notes. The three scents include: Pink Peony – with notes of magnolia, peony flowers and powder, French Lilac – with notes of lilacs, green leaves and sweet honeysuckle, and Sweet Grass – with notes of lavender, bergamot and oakmoss. I’ll be honest, it’s hard to pick a favorite! read more