This recipe is my attemt to recreate Emoni’s risotto, inspired by “With the Fire On High” by Elizabeth Acevedo!
This teriyaki salmon with mango-jicama slaw and coconut rice is an easy summer dinner that comes together in about half an hour.
This lemon shortbread ice cream uses crumbled shortbread cookies and lemon curd to create a chunky, tangy ice cream treat.
This strawberry and pesto pizza is perfect for a casual summer dinner. I love the combination of sweet and salty!
Today’s shortbread recipe is quick and easy and comes courtesy of my uncle’s family. Shoutout to Uncle Dave!
This strawberry fields salad stars fresh strawberries in both the salad and the dressing. Chicken, goat cheese, and bacon round it out.
In my mind, red velvet anything is a winner. These red velvet brownies are easier than cake but still satisfy that red velvet craving!
These Tex-Mex tofu bowls are a great option for vegetarian nights, and come together with minimal active time!
These earl grey eclairs are delicately flavored with earl grey tea in the pastry cream filling and topped with a lemon icing glaze.
This samosa split pea soup is a fusion between regular split pea soup and samosa flavors. It was the result of a pantry miscalculation!