American Classics, Reinvented.
Memorial Day is over, and summer is officially upon us. This means that I turn into the crazy peach lady at Trader Joe’s, buying 2–sometimes 3–flats of their juicy California peaches at a time. Three whole flats of peaches? Yes. Trust me, I have no problem finishing them, without the help of Gigi or Eric: I put them into my morning smoothie, which I prefer
During the summer, we’re very fortunate to live just a few short blocks from the Saturday Farmer’s Market in Jackson Hole. Every week, we head up early, grab some coffee, and make our way around the square to see what catches our eyes. Last year, this caught my eye. It would have probably caught your eye, too. It was hard to miss: In the event
Ginger is usually thought of as a “holiday spice”: gingerbread houses, pumpkin-spice anything, sweet potato side dishes, etc. In my house, ginger is an “every day spice”: Ground ginger goes into my morning latte to add an extra kick. Fresh ginger is tossed into stir-fries. Fresh and ground ginger are prominently featured in my favorite roasted butternut squash soup (which I have been known to eat for lunch
JUST under the wire. JUST in time for Easter. I’ve created a beautiful spring-inspired, crowd-pleasing sweet finale for your holiday meal: A rich and creamy Coconut Custard Tart with a Toasted Almond Crust. Boom. Here’s the thing: I love pie. You know that I love pie. I wrote a cookbook that contains 175 different pie recipes, something that simply cannot be done unless you have a true passion for
It’s a chilly 66 degrees in Las Vegas, today. You think that I’m kidding, but our weatherman actually told us to “brace ourselves” and “grab a sweater” before we headed out the door this morning. Maybe that’s because, only yesterday, we were basking in the mid-80s sunshine, but still……. We’re a strong city. I think we’ll pull through it. Whether your version of “chilly” weather comes
We always have bananas in our fruit bowl. Gigi loves to eat her “nanas” in the morning while catching up with Curious George. I toss one into my breakfast smoothie along with frozen strawberries, almond butter and whatever else sounds good at the time. When my family is visiting, my dad takes at least 2 with him to snack on at the casino (or, as we
I’m never buying English muffins from the grocery store, again. After making this recipe four times in two weeks, tweaking it here and there along the way, why would I? The store-bought versions don’t hold a nook or a cranny to these crisp-on-the-outside, soft-and-chewy-on-the-inside homemade ones. They’ve even enabled me to convince my husband, Mr. “I don’t eat breakfast,” to take a freshly-toasted-and-buttered muffin along with
Hi, everyone! Happy holidays! Like most food bloggers, my month of December turns into one long baking and cooking marathon . If you’re looking for me this month, I am likely in the kitchen, sprinting around the grocery store like a contestant on “Supermarket Sweep” (don’t you miss that show and its ridiculous 5-pound blocks of cheese?), or running around the house, trying to prevent a certain
It’s officially fall. This means that, for the next 6 months, it’s also officially Casserole Season: holiday potlucks, visitors, and hearty meals for cold weather and over-scheduled families. Fortunately, my talented and very smart friend Kathy has come up with the answer to all of your What-casserole-am-I-going-to-make-next? dilemmas: The 8X8 Cookbook: Square Meals for Weeknight Family Dinners, Desserts and More — In One Perfect 8X8
This past May, my mom and I took a weeklong trip to Paris, and it was delicious. As you can imagine, most of the trip revolved around eating, from our pastry making class to our food tour of Le Marais (cheese, charcuterie and chocolate, oh my!), to my daily morning trek in search of the perfect croissant……which I finally found three miles from our rented apartment. Oh yeah. I
What kind of food does Peanut Butter and Julie have in store for you? Well, honestly, a little bit of everything. I like to describe myself as “A self-taught cook and baker, who loves to produce food that is unique yet approachable, using only the best ingredients in my made-from-scratch creations.” I don’t really make anything that is over-the-top fancy, although as a serial restaurant patron, I am more than happy to eat and critique anything over-the-top fancy. Rather, I like to take dishes that may be more of a celebrity chef’s speed, use them as inspiration for flavors, and bring them down to a “Hey! I can do that!” level. Sound good? Great, read on!