These are a showstopper, and actually quite easy to make. These popovers cool fast, so be prepared to serve them quickly. They are such a pleasure to eat while peeling apart the different pillowy layers inside. These beauties can actually be made with any type of herbs. Sage, chives, thyme, rosemary—all delicious. Don’t be afraid to get creative.

I love a good little palette reset. This shooter has every flavor I crave—creamy, bright, citrusy, crunchy, and a little bit spicy. Perfect for throwing a few back on a lazy afternoon…

Umami, spicy, with a little hit of burn. Try yourself a little shot of liquid courage and get ready to find yourself pleasantly surprised. Bottom’s up!

Looking for a clean soup that won’t leave you feeling heavy and tired? Look no further. On days when I am not feeling my best, this is one of my go-to bowls of yummy goodness.

A flavor bomb sauce is a perfect way to add that extra pizzazz to your dish. This mint chimichurri is delicious on grilled meats, roasted veggies, tossed into salads… enjoy this bright, slightly spiced, acidic beauty of a fun twist on an Argentinian classic.

These greens come together in a flash. Though I am using bok choi here, feel free to substitute in any hearty greens you have on hand.

Grilled meat, roasted veggies, or on a good slab of bread—mint chutney can really elevate your flavor game. It is super simple to make and doesn’t have a long laundry list of ingredients. I love having a mason jar of this green goodness in the fridge, and it never seems to stick around that long…

Compound butters are one of my favorite ways to immediately and with very little effort elevate a dish. Use this bright butter to make an omlette, put a pat on top of a hot roast chicken, or on top of a mountain of grilled veggies - no matter what, it’s going to level up that dish! Now compound butter is not really a science, it more is an invitation to play with different flavor combinations - in spring, when tarragon is at its peak, this is one of my favorites.

I love me some pickled eggs - and I just think these are so beautiful. Pickled quail eggs are new to me, and it has been love at first bite. These little delicious globes go amazing on salads, or right out of the fridge with a sprinkle of salt.