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.
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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! 
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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.
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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:
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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: 
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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!
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Spring is in the air and Easter is right around the corner! I rounded up 25 of my favorite Easter recipes — from cocktails to desserts, appetizers to entrees — and lots of table setting inspiration and family-friendly celebration ideas from the archives. Get inspired with the full list below: 
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If there is one dessert that is essential in our house, it’s a classic Rice Krispy treat! We make them all year round and I’m always thinking of creative ways to dress them up with seasonal flair for the holidays. With Easter coming up, I thought I’d make a batch with my classic recipe and top them some wow-factor — crushed Cadbury mini eggs and cute little carrot sprinkles. They look so colorful and festive, and the chocolate addition on top is a winner for the taste buds. Get the full recipe below!
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Let me tell you about the refreshing spring cocktail I’ve been enjoying on repeat lately! I set out to make a Negroni a few weeks ago, only to realize I was out of Campari. After some research on Negroni variations, I came across a recipe for The Contessa, which swaps Campari for and orangey Aperol and dry vermouth for sweet in the classic Negroni. I have been making a riff on this, garnished with orange slices and topped with soda water (orange seltzer works too!) as my weekend treat. The bright colors and fragrant citrus make it such a nice drink for spring and summer months — get the full recipe below: 
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This post was sponsored by King’s Hawaiian as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
One of my first jobs as a teenager was working at a gourmet butcher shop in our little town. It had an old school vibe, and I spent most of my time refilling the bakery cookie displays and ringing up customers. One of the butchers that worked behind the counter used to go out back at lunch time and grill steaks. They’d get sliced thin and layered on toasty bread with melted provolone and the same garlic-herb butter that they used to make garlic bread. I think about those sandwiches all the time, and have recreated it at home ever since. This version is made with the same simple ingredients and gets layered between irresistible slices of KING’S HAWAIIAN® Original Sweet Sliced Bread.
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