Sweet Georgia Peach Jam (in Collaboration with Fresh Farms and Mauviel Cookware)

No fruit tastes as summery as ripe peaches, and late-season Georgia sweet peaches from Fresh Farms are the most luscious of all. The aroma of the ripening fruit is as intense and irresistible as the soft, sweet and tangy flavor. They’re also a treat for the eyes with their deep orange-yellow hue and vibrant patches of […]

Mark Bittman’s New Orleans Shrimp Boil (in Collaboration with Random House and Peapod)

There’s something about a seafood boil that brings people together. The irresistible sight of a steamy pile of jumbo tender shrimp, perfectly cooked potatoes, and corn steamed in fragrant cajun spices with a splash of hot sauce is hard to pass up. When I was asked to feature a recipe from Mark Bittman’s new cookbook […]

Blackened Barramundi Fish Tacos with a Mango-Jalapeño Salsa and Pickled Red Cabbage (in Collaboration with Australis Barramundi)

I love fish, all kinds of fish and whether it’s baked, seared, grilled or fried, I’ll happily eat it. When I try out a new restaurant, I usually start with the seafood section of the menu and work my way back to traditional fare. Jason, on the other hand, isn’t such a devoted seafood fan, […]

2018 Holiday Gift Guide

The holiday season is already well underway and if you’re anything like me then you’re still looking for gift ideas for the foodies in your life! To help out my readers I have compiled a list of the most dependable, beautiful, and high-quality products I use in my own kitchen, all of which I have […]

How To Assemble A Charcuterie Board (in collaboration with Formaggio Kitchen)

Over the next several weeks many of us will be busy hosting holiday parties to entertain friends and family. While I’m working on main courses and desserts, my guests will be making merry; to keep them happily entertained and take the edge off their appetites I will lay an ample spread of cheeses, wines, and […]

Charred Vegetable Soup (in collaboration with Imperfect Produce)

One of my favorite soups growing up was my Grandma’s garden vegetable soup. She would make this soup throughout the year, and though the tomato base would remain the same, she would vary the rest of the recipe with whatever vegetables were in season.