The Maple-Roasted Carrot Salad in Cooking for Jeffrey is truly one of my favorite salads! I love the sweet roasted carrots and peppery arugula salad with crunchy Marcona almonds, creamy goat cheese, and tart dried cranberries. I could eat this for lunch every day but it’s also a perfect side dish with roast chicken or fish. Trust me, everyone will love it!
What’s even better (and easier) than apple pie? Apple Pie Bars! I make one shortbread dough and use it for the bottom crust and the crumble on top- with lots of sweet apple filling in between. All the flavor and no pie crust to roll out. Hope you enjoy this sneak peek into my new book Cooking for Jeffrey - just a few weeks until the big day!!
It’s Friday night, which means roast chicken for dinner at our house. Instead of my classic recipe, tonight I’m making Jeffrey’s new favorite Skillet-Roasted Lemon Chicken. It’s roasted with sliced lemons, onions, and garlic and the chicken is brushed with an herb & oil mixture. So easy! The recipe is in Cooking for Jeffrey, which comes out October 25, but I couldn’t wait to share it with you! Have a great weekend! #cookingforjeffrey
We all have that place in the world where we're the happiest. For me, it's Paris. Of course, the city is beautiful and inspiring, of course the food is delicious, but what I love most is finally having the time to sit down and enjoy life as the Parisians do. A coffee and tartine outside at a café isn't a place to scarf down breakfast in 5 minutes before work- it's a place to sit, reflect on life, and watch people strolling by with their dogs. I always try to take this idea home but, alas, it usually only lasts for a day or two before I'm back to my quick coffee and oatmeal before rushing out the door. As they say, we'll always have Paris.
This Week's Question
Good question! I take the pie out of freezer fifteen minutes before serving.
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