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Home / Sauces + Dips

Sauces + Dips

simple rustic salsa
Sauces + Dips | Vegan

Simple Rustic Salsa

simple vegan caesar salad dressing
Sauces + Dips | Vegan

Simple Vegan Caesar Dressing

dairy free smoked trout dip
Sauces + Dips

Herby Smoked Trout Dip

dairy free ranch dressing
Sauces + Dips | Vegan

Dairy-Free Ranch, Two Ways

Herbed Cashew Ricotta
Sauces + Dips | Vegan

Herbed Cashew Ricotta

Herbed Cashew Ricotta
Sauces + Dips | Vegan

Ultimate Vegan Pesto

cookie butter
Sauces + Dips | Sweets | Vegan

Cookie Butter

strawberry rhubarb compote
Sauces + Dips | Sweets | Vegan

Strawberry Rhubarb Chia Compote

cashew vegan nacho cheese
Sauces + Dips | Vegan

Vegan Nacho Cheese

ricotta toast
Sauces + Dips | Sides + Snacks

The Easiest Homemade Ricotta

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If you want to feel like you’ve had a great year If you want to feel like you’ve had a great year, take a look back at your camera roll. We tend to only capture the positive moments, and there are typically more than you remember! A very special & fun year to say the least. 2025 feels like one of those years that would always be way in the future, but here we are! Let’s do this ⚡️⚡️ Some highlights: 1- Birthday weekend in NYC 🍕 2- A rare full group reunion in AZ 3- Secret project that went a bit sideways and I still can’t talk about 😑 4- Cooking as usual 5- Solar eclipse, even with clouds 🌑 6- More house projects 7- Closing the @crosby.lane chapter🥺 8-10: France, France & 💍! 11- Becoming an aunt 🥹 12- More cooking 13- More ‘weekend’ projects LOL 14- Intimate @jonbatiste show 15- Gardening Girl Summer 16- Magical weekends (& wedding) in Maine 🚤 17- More magic with family in ADK 🌈 18- Falling in love with Chesnut Hill, PA (& @judylouisedoherty) 19- Finally made a ring decision 😅 20- Hosted, a lot ❤️
I know that I ignored the vote of the people but p I know that I ignored the vote of the people but please forgive me because you can use either dark or white chocolate ok!!! 🎅🏼 WHITE CHOCOLATE PEPPERMINT MUDDY BUDDY BARK 2 cups Chex cereal (I use the rice) 3/4 cup plain puffed rice cereal 1 bag (9oz) white chocolate chips (or milk/dark choc!) 1/2 cup (4 oz / 115g) coconut butter, melted 3/4 tsp peppermint extract pinch salt Add-ins: I used @yumearth candy canes & Trader Joe’s sprinkles • Melt chocolate + coconut butter over double boiler (glass bowl over small pot with simmering water). This is a *must* as the white chocolate can clump if heated too quickly! •Add in peppermint extract + pinch salt, then your cereals and other mix ins. •Pour onto parchment-lined baking sheet and spread out. Freeze for at least 20 min and then roughly chop. Will be fine at room temp, but can get melty if too warm or near heat.
Wow going real vintage with this basic STATIC POST Wow going real vintage with this basic STATIC POST here, but 1. I threw together this soup last night and it came out so cozy and delicious (aware cozy isn’t a food adjective but it should be). And 2. I haven’t shared an actual recipe in a long time, so while I work on refreshing my website to share more frequently again.. I figured you deserved a little somethin! This soup is soo easy and versatile. Change up the veg, omit the dairy, omit the sausage (although I don’t recommend it’s sort of the point)— almost anything goes! First soup of the season in the books! 💃🏻 SAUSAGE KALE & BEAN SOUP (makes 6-8 servings) —— 1 lb ground sausage- medium or hot works 1 shallot (or yellow onion or leek) 2 large carrot, diced (about 1 cup) 3 garlic cloves, minced 2 medium gold potatoes, cubed 1 can white beans (I like cannellini) 1 cup kale and/or spinach, roughly chopped 5-6 cups chicken or veg stock 1 lemon 1/3 cup dry white wine (optional) 1/2 cup freshly shaved parm Heat a large pot over medium and once hot, add sausage. Use a wooden spoon to continue to break the ground up into smaller pieces. Let sit undisturbed once in a while so it gets crispy. Once cooked through, add diced shallots + carrots. Season with a little salt / pepper. After they’re starting to soften, about 5 minutes, add in garlic and stir for another few minutes. Pour wine and let cook off for a few minutes. Add potatoes, beans + stock (the lesser amount if you want it less brothy). Extra points if you have a Parmesan rind lying around, add it in! Bring to a boil and then cover / lower to a simmer for 20-30 min, until potatoes can be pierced easily. Remove the rind if using, add the juice of one lemon + the greens of choice. Let those wilt for another few min, stirring. Season with salt/pepper to taste. Finish with 1/2 cup parm and enjoy! Serve with crusty buttered bread and more parm 😉
CRISPY CHICKEN CUTLETS ! ! ! This is easily one o CRISPY CHICKEN CUTLETS ! ! ! This is easily one of the most chosen items at my private events. Who doesn’t love a cutlet? I’m often asked what the secret is, and while I think the method of making any kind of cutlet is pretty straightforward, I *do* have some tips that I think make a big difference. •Wegmans has ‘thinly sliced chicken breasts’ already packaged which is great bc no pounding needed! •Make sure you pat the chicken very dry. I layer them on paper towel and leave for a few minutes. •Season with salt + pepper on both sides! •I like rice flour for its thin nature— it doesn’t cake and its gf if needed. •Breadcrumb mix = 1:1 ratio of panko and almond flour. The flour gets into all the nooks and adds texture. Make sure to season with a few genius pinches of salt pepper + garlic powder too. Both chicken + breading need salt! (I’ve used GF breadcrumbs so many times and it’s just as good) •Pound that breading into each side to really get it covered •Oil must be hot before adding chicken for that perfect browning. Avocado oil is ideal as it’s neutral in flavor with a high smoke point. Medium / high is a good choice so they don’t burn. •If you’re doing a larger batch and the oil starts to have a lot of burnt crumbs in it, you may want to dump it out (into a bowl to cool), quickly wipe the pan out with a paper towel and add more oil (wait for it to heat up again!). It can be a pain, but worth it to avoid lots of burnt pieces attaching to your precious chicken. •I like to finish them in the oven (400 with a baking sheet) so that they dry out a little more. It also is less pressure to try and cook them through on the stove without burning the edges. This way, you can get a nice golden crust on each side and rely on the oven to cook through. SOUNDS LIKE A LOT BUT IT’S SO EASY YOU CAN DO IT OK?? 👏🏼👏🏼
France in 60 seconds! Final *final* share about th France in 60 seconds! Final *final* share about this trip, but these recap videos bring me so much joy to look back on and timestamp moments of life. Until next time!🇫🇷 🥐 Some highlights— •@terroirsdavenir —kouignamann pastry was insane + the perfect sweetness / also choc almond croissant if you want something more decadent (Paris) • @leboulangerdelatour — best pain au chocolat! (Paris) • @leclownbar — creative menu + so good (Paris) • @lasdufallafel — worth the hype! (Paris) • Bar-Tabac des Alpilles — went for dinner two nights in a row. Simple, fresh + delicious. (St Remy) • @chapeaudepaille_bistrot — best lamb of our lives, incredible home-cooked style meal! (St Remy)
There are so many recipes on repeat @ my private e There are so many recipes on repeat @ my private events and I’m going to start sharing here bc 1. I don’t gate keep and 2. If you’re not local, you still deserve to enjoy / make yourself, ya know?😋 This Italian Chopped Salad is a real crowd pleaser. A handful of steps, but super simple to pull together and lasts a few days in the fridge! Pickled carrots, crispy chickpeas + loads of parm really take it up a notch. Note: I’m not putting measurements for some salad ingredients because it’s really dependent on your personal preference / how much you want to make. You can’t go wrong. PS: yes you won’t see tomatoes in the video, but I’ve listed them below bc I simply forgot during filming! INGREDIENTS: Radicchio Romaine or gem lettuce Belgian endive Carrots, thinly sliced + pickled Red onion, thinly sliced baby tomatoes, sliced in half Green olives, roughly chopped Roast red pepper, roughly chopped Salumi, sliced Parmesan cheese 1 can chickpeas Oregano vinaigrette: 1 tsp dijon mustard 3.5 tbsp red wine vinegar 1/3 cup olive oil 3/4 tsp dried oregano 3/4 tsp salt 3/4 tsp garlic powder Make pickled carrots by filling a small bowl with sliced carrots + pinch of salt, pouring in red wine vinegar half way up and then top the rest with water. Let sit at room temp for at least 20 min (can cover + add to the fridge at this point if making ahead of time). Roast red pepper by placing whole on a baking sheet under the broiler until mostly charred on each side— turning ever 7-10 min or so. Place into a bowl with a lid or cover with foil for 10 min to steam. Remove and open the pepper to release the heat, waiting for it to cool before peeling the skin off. Make crispy chickpeas by draining one can and using a towel to remove some of the moisture. Drizzle with olive oil, salt, pepper + garlic powder. Roast on 425 for 15-20 min, until golden & crispy. Let cool. Combine all veg, dressing (you may not need all of it), salt! (don’t forget to season the salad, dressing isn’t enough) & some parm. Toss well and add more parm on top. 🧀
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