Simple, five-ingredient Coconut-Pineapple Mai Tais are tropical, refreshing, and delicious. These Mai Tais are fruity, but not too sweet.
Serve up this elegant duck confit crostini appetizer slathered with creamy parsnip puree and sweet fig jam. It can be done in just 30 minutes and ready to pair with a bottle of Pinot Noir.
Forget a small charcuterie board, cover your table in butcher paper and turn the entire surface into a charcuterie spread. It will be big enough for a holiday crowd, more the merrier! This post includes three delicious recipes: Balsamic Roasted Grapes, Red Wine Raspberry Jam, and Honey Rosemary Almonds.
This Whole30 sweet potato chili with beef is paleo, hearty, and a perfect comfort food for fall, loaded with fiber and protein.
This sweet and salty peanut butter pretzel cheesecake even comes with a layer of chocolate. It’s bound to be a new favorite dessert.
Dive into a glass of this refreshing pick-me-up. The sweet iced coffee uses a homemade condensed coconut milk for extra flavor.
This savory garlic feta dip is spiced with za’atar and perfect with summer vegetables.
Make these lovely mini lemon cakes infused with fresh thyme syrup and layered with whipped crème fraîche and strawberries.
Rum-soaked vanilla buttermilk cake layers are stacked up with creamy ricotta and mascarpone cannoli filling and coated in a cinnamon and citrusy buttercream before being glazed with rich chocolate ganache. We’re in dessert heaven.
These healthy and veggie-packed Farro Breakfast Bowls are full of flavor thanks to easy, make-your-own za’atar and a creamy lemon tahini sauce.
Topped with a smooth marshmallow buttercream and rich ganache, these cozy, spiced chocolate cupcakes taste just like a cup of hot chocolate.