A fantastic dish to highlight the perfect bite-sized small fingerling potatoes and quail eggs, there is something so pleasing about the perfectly proportioned pair. With a bright gorgeous green herbal dressing, the creamy yolks, the sweetness of the potatoes, and the tossing of fresh herbs, this salad has it all.

Absolutely delicious, fresh, and clean tasting these bowls are always a crowd-pleaser. People can build their own right there at the table and other than a little bit of prep cutting up the veggies and marinating the meat (which can be done ahead of time) these bowls come together in a flash.

All the recipes that claim to have a shortcut to making these deliciously addictive flavor bombs will produce a subpar result. They might get you through in a pinch, but if you want the real thing, it will take putting in the time. It’s worth it.

I have never had a blooming onion until last night - but let me tell you, not only is it stunning on the table, but it is delicious to boot. I now understand all of the hype. The process is actually quite easy to make and it is completely manageable in a home kitchen.

The perfect cure for a hot afternoon.

Just kidding. It’s not boiled. It’s all about the steamed egg. Hands-down a more constant, replicable cook EVERY TIME.

This flavor combination is so good, I love the contrasts of flavors and textures. If I happen to have some extra caramelized onions on hand - this is my go-to use for them.

Once basil hits the garden - this dressing is basically ever-present in my kitchen. Toss it with roast veggies, smear it on sandwiches, use it in your salads… the options are endless.

If I have guests coming for the weekend, I love making a quiche to just have sitting around in case anyone needs a quick nibble. The slices can be served hot, at room temperature, or cold - and that makes it so easy.