Take your coffee cake from teatime to cocktail hour with this boozy cake. 

Hating the post holiday grind? Your desk lunch doesn't have to mimic your current mood. Promise. 

This recipe is fabulous because it only involves one pan and one spoon. Stove-to-oven-to-mouth in less than 30 minutes. 

I'm not a huge fan of Thanksgiving - shocker. I know. But, this recipe for cranberry sauce (recently created for Domino Magazine, for full article stay tuned) is beyond the can, literally. 

The perfect weekend breakfast, you must make now. Oh, and it has rose in the recipe. I knew you'd like it. 

Could there be a better thing? Liven up your weekend (or weekday, I don't judge) breakfast. 

One of my favorite “Ah-ha!” moments to see students have is when they realize “salad” doesn’t have to mean, “greens” and “dressing.” Pasta can be an excellent vehicle for veggies, by bumping up the greens. Take copious amount of herbs from your garden (or let’s be real, the grocery store/farmer’s market) and toss with thin asparagus, just barely steaming them in hot pasta water. Breadcrumbs add an unexpected and delightful crunch. Toss with cheese and serve family style with wine.

I have to share this recipe from Lemon & Salt ASAP. It's not only beautiful but it's a forgiving bread ... so if you're looking to "step up your game" try it, you won't be disappointed. Then Instagram it and tag #lemonandsalt #culinaryrevelry. Cheers!

Mom's don't always have the time to "treat" themselves. So what better way to do so than with ... sweets. Always a favorite food group. Here are the only three sweet-tooth inspired recipes Mom will need this Mother's Day. 

This is a show stopping side for vegetarians and carnivores alike. Slice thick and serve with a steak knife, it is sure to impress cauliflower virgins. 
 

Any meal that encourages alcohol and dessert before a meal is an A+. Here's the only thing you need for your weekend's boozy brunch. 

Okay, so I lied. This isn't exactly a "hot dog" recipe but it tastes pretty darn similar. Here's an exclusive look at one of my favorite recipes from the cookbook, available April 1st. 

Pork really is the new white meat. In fact, I’d gander that pork tenderloin is this decade’s boneless chicken breast – but better. By better, I mean more flavorful. What I love most about this recipe is that it mimics the flavors of a hot dog (quite possibly my favorite food) but in a healthier and dinner setting. Bam!