My husband and I got married in a small seminary just outside of West Philadelphia, and had our reception at Morton’s Steakhouse downtown. We reserved their private boardroom for the event, which was small at less than 45 people, and we treated everyone to an amazing steak dinner. It was a lovely, memorable evening, and
A couple weeks ago my girl Jodie over at //Two Lucky Spoons// posted a recipe on Instagram of her Ham Broccoli and Potato Chowder and my mouth instantly started watering. Only problem is, I kinda hate ham (fight me), but I’m also leaning towards vegetarian lately. So I asked her, could I make it without
If there’s one vegetable I could eat for the rest of my life, it would be the potato. (Shut up, they are too vegetables.) I love potatoes. I could literally eat them with every meal. So when I was flipping through a recent edition of Bon Appetit, and saw this new method for roasting potatoes,
HEY I THOUGHT IT WAS 7-LAYER DIP! Yeah, so did I. I was perusing Pinterest one day and I saw a picture for a 7-layer dip that looked PHENOM, and I thought, I have to make that. Except guess what? It was a bad link. ? Supwitdat. So I kind of had to wing this
It is no secret that I looooove //smitten kitchen//. Love her. LOVE. HER. She was probably one of the first blogs I’ve ever followed, and I found so much inspiration in her photography. She has taken some really mouthwatering pictures, famously, with only a single window in her NYC apartment kitchen to light the food.
I mentioned in my post for Mexican Street Corn Tostadas a couple weeks back that I was pretty inspired by that recipe and made a corn dip….thing. Is it weird that I think the words “corn dip” just don’t jive together? I don’t know why. It sounds pretty redneck. Y’ALL COME FETCH YA SOME CORN
As an “Irish” girl, I LOVE potatoes. I mean, L O V E them. I could eat them with every meal of every day. Potatoes all the ways. Hot, fried, boiled, baked, smothered in butter, smothered in sauces, //smothered in balsamic//; Cold, covered in mayo, mixed with bacon and scallions… Potatoes. All. The. Ways. So
Since making my very first risotto a few months back and discovering exactly how not hard it was, I have sort of been on a risotto kick. This is the third one I’ve made, and I can’t wait to try more. I especially love this one because it’s a good way for me to get
This dish popped my zoodle cherry. I have been wanting to try zoodles for a while now, but I hadn’t quite found the right recipe until I found this one. I love alfredo sauce too much to cover zoodles with it. I might try a Bolognese sauce on zoodles, but for this month, we need