This Classic Cherry Pie is summer at its best! This flakey, butter crust is perfectly paired with fresh cherries that are mixed with brown sugar, lemon juice and a vanilla. And then baked until the crust is golden brown and cherries are bubbling. This pie is truly the perfect summer pie.
Let me start by saying thank you so much to all of you who pre-ordered my new book, The Year of Cozy. Your support truly means the world to me.
Have you ever had someone be very skeptical about something you’re making. These people can also be referred to as H8TERZ. They drink haterade as they sit there and h8te.
When I was discussing this recipe with my boyfriend, as I often do, he was h8ting HARD. He didn’t like the peach. He didn’t like the bourbon. “It’s too common of a combination.” Blah blah I don’t care. It’s a delicious combination that’s why you see it a lot and I’ve never seen it on ribs so let me live!
One of my favorite past times is to eat potato chips while watching a movie. Seems like a simple idea but it gets complicated really quickly. It always requires for me to inevitably turn up the volume up REALLY loudly because the crunchy sound from the potato chips interrupts the movie (I can’t hear!) and then I have to rewind and re-watch some parts.
This is sort of a better idea, combining dessert with snack time, resulting in an ice cream sandwich that is chocolate-y, crunchy, caramel-y and overall super awesome. The one downfall? Ice cream sandwiches get melty and messy; life is full of challenges!
For this post I teamed up with Kettle Brand Chips (my all-time favorite is the Sea Salt & Vinegar) to bring you this fun, summer-filled recipe. The cookies are soft and chewy; the perfect cookie for ice cream sandwiches. If the cookies are crunchy or hard the ice cream will spill out the sides—not ideal!
Crushed potato chips are folded into the batter, chocolate is melted on top and then more pulverized potato chips are sprinkled on top of the chocolate, almost like how you would do with sea salt.
Gazpacho has a special place in my heart. It reminds me of being a kid, sitting on our brown flower sofas, watching Pedro Almodovar movies with my parents and them laughing hysterically. I probably got about thirty percent of the jokes in his movies—I was way too young!
There’s a famous scene in Women on The Verge of a Nervous Breakdown when the main character finally recites the ingredients in her ex-lovers famous gazpacho: tomates, pepino, pimiento, ceboillia, una puntita de ago, sal, vinegar, pan duro y agua. I remember my parents being like whaaaa, pan duro?! Translation: stale bread. The secret ingredient to any gazpacho, green or red is bread. Always.
That movie inspired my parent’s journey to making the best gazpacho ever. They did it. We had gazpacho every summer because of that movie. Today, I bring you a different version.
I made this green gazpacho in my new . I’m not gonna lie, I’ve always been a bit shy about pulling the trigger on investing in a Vitamix. I could always justify the cost because I cook so much, but the space was tough for me. My kitchen is small and some sizes are super large. But not this one! It’s smaller, can easily fit in my cabinets, has a container for smoothies, which I use daily, and the power behind this machine means my soups and sauces are super smooth! Since this machine has entered my kitchen, I’ve actually stopped using my food processor. I just use this Vitamix for everything: pesto, hummus, pulsing dry ingredients like freeze-dried strawberries. It’s my go-to.
I’m back from Chicago where I ate and drank waaaaay too much. I realized that I’m too old for that shit. I’ve never been a big drinker but omg now I’m even less so because it seriously makes me feel like I might die. But it was fun and worth it. I’ll be doing a lil’ round-up of a few of my favorite places I visited…maybe tomorrow or the next day.
But first, recovery food. Poke restaurants are popping up everywhere in LA. It’s the hot new thing, unfortunately most of them are not near my apt so out of pure laziness because I’m allergic to driving and traffic, I make them at home. Also, I love making things at home because it means I can add what I want. I DO WHAT I WANT!
I like using really delicious, fatty salmon I get from McCall’s Meat and Fish Co., but really any sort of ahi tuna or other sushi-grade salmon will work.
This is obviously more of an idea than a recipe. I mean, I do mix the sauces together and I do make my own furikake and I do whisk together some mayonnaise and Sriracha but you can just eyeball all of these things. No need for measuring spoons.