We kicked off the official start of bbq season this weekend, so I was in the kitchen experimenting with some tasty new side dish ideas. Every summer barbeque needs a pasta salad, and I have a few classic versions I always lean on but decided to mix it up with something fresh. Fresh English peas and sweet snap peas are some of my favorite seasonal veggies, and they were the inspiration for this pasta salad recipe. They got tossed with some fun corkscrew shaped pasta, crispy, salty bits of cooked prosciutto, and a lemony dressing with fresh lemon thyme. The result was a bright, tangy side salad that was perfect for al fresco entertaining – get the full recipe below!
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I’m back from a week of bliss in Mexico, spent sitting by the pool, eating unlimited tacos and sipping spicy Paloma cocktails. My husband and I celebrate our 10-year wedding anniversary this month and were lucky enough to get away for a few days to celebrate (thanks to my Mom for babysitting!). We’re not typically big resort vacationers, but since we were making this a kids-free trip, we decided our focus was going to be on relaxing. Our wishlist for this trip was an all-inclusive and adults-only resort with an easy, direct-flight from Boston (we flew into Cancun) and great food. Unico 2087 in Riviera Maya checked off everything on our list! 
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Kicking off my annual book review post to catalog and review all of my reads throughout the year. You can see everything I read in previous years on: 2018’s list, 2019’s list, 2020’s list, 2021’s list, and 2022’s list! For loads of what-to-read inspiration, scroll down for my 2023 reading list with mini reviews for each book, and see what’s up next in my reading queue!
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We had a fun, spring break adventure this week at Ocean Edge Resort & Golf Club in Brewster, MA on Cape Cod! Ocean Edge invited us to come experience their school vacation week activities and enjoy all the awesome food, drink, and recreation options they have to offer. We had visited before as guests of a wedding and have been a few times for drinks on their beautiful hotel terrace when we’re on the Cape in this summer, but this was our first visit as a family, so we were excited to try it out!
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Make room on your Easter brunch menu for this buttery, dense, and fragrant orange poppyseed bundt cake! I love making a bundt cake for a brunch because the presentation is just WOW when you display it in all its glory, a sweet orange glaze dripped over the ridges and glistening with flecks of orange zest and poppyseeds. Don’t be intimidated by using a bundt pan, give it a good coat of butter, dust it lightly with flour, and if you have any parts that stick you can always cover them up with the glaze! I love this recipe because it’s a little bit dessert, a little bit breakfast pastry, and an all around crowd pleaser – get the full recipe below!
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As we gear up for Easter weekend celebrations, I wanted to share an ultra-easy dish that combines just 3-ingredients and works great for brunch menus or as an impressive appetizer. The classic combination of prosciutto and melon isn’t a new idea, but for spring and summer celebrations, I amp up my display by cutting the melon slices with floral cookie cutters. The variety of sweet, juicy melon pieces in floral shapes, layered with ribbons of salty prosciutto, and a few fresh mint leaves for garnish and color, is an eye-catching combination that will impress guests! 
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I have been absolutely *craving* this salad since I made it, and added it to our weekly plan twice since. The first time I snapped a pic and shared it on Instagram, and got dozens of messages coming in asking for the recipe. It’s easy, quick, and probably going to be one of my favorite summer dinners this year. I marinated some white beans with lemon juice, olive oil, garlic and parsley. Then I whisked up a simple creamy lemon dijon vinaigrette, and used it to dress a big crispy green bowl of spinach and shaved Brussels sprouts topped with the beans, prosciutto, leftover grilled chicken and shaved parmesan cheese – chef’s kiss! Save this one for an easy weeknight dinner, or. make it in a bigger batch for some top notch spring entertaining!
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There’s nothing I love more than a festive, seasonal grazing board and I partnered with my friends at Allrecipes magazine to create a teatime-inspired spread in their Spring issue. The tea-theme feels perfect for springtime bridal or baby showers, Mother’s Day celebrations, or even just a lovely occasion to gather with friends al fresco as the temperatures start to warm! I shared a few of my favorite #Domestikategrazingboards tips with Allrecipes to make this board– below are a few of those tricks – and you can see the rest in the magazine on newsstands now!
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I like to give my spring vegetable bounty an accompaniment that lives up to their fresh, crisp flavor; a homemade dip is the perfect balance for crudité. This garlic herb vegetable dip is simple to assemble and tastes best after the flavors combine for a bit in the refrigerator. While you could serve it with any veggies or potato chips, I opted for an all-green-display that would be perfect for serving on St. Patrick’s Day! 
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I love popovers; these puffy baked treats are an absolute favorite of mine! The eggs in the batter help them billow up over the edges of the tin to create tall, crispy exteriors and a custardy inside. I love to make them for holiday brunches, and this version with sharp cheddar and fragrant chopped chives, makes a delightful pairing for a big hearty bowl of stew. They can be finicky to master though, so I’ve laid out a few tips for success below, along with my favorite recipe version from my cookbook. 
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