I love this as an appetizer. I’ve always aspired to be a sophisticate martini drinker, but alas, it’s just not me. But I do love this dirty martini dip that’s all the things you’d love about a martini - without the booze - and plus cheese. What could be wrong with that?

This is one of my favorite drinks in a long time. One part adult lemonade, one part pink margarita. A nice mix of both and entirely elegant and sophisticated. A great cocktail to add to your spring rotation or for a signature cocktail entertaining.

This compote butter is so fun to make for the week or for a dinner party. I love taking fresh herbs (think basil, tarragon, parsley, or mint) and mix with softened butter and a bit of Parmesan cheese (for fun, of course!). Serve in a nice dish and serve with bread or melt and toss with pasta.

Elevate your dinner game with this creamy pea farrotto, a wholesome take on risotto made with hearty farro and sweet green peas. Packed with fiber, plant-based protein, and springtime flavor, this elevated meal is perfect for vegetarians and anyone craving a healthy, comforting dish. Finished with lemon zest and fresh herbs for a bright, vibrant finish.

There is nothing I don’t love about dunking “good” for you ingredients into cheese laden with wine or in this case, sparkling wine. Dump extra hard, this is not your parent’s fondue recipe.

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. 

Easter = spring. These are the only three recipes you need for tackling spring cooking. Simple, impressive and oh so chic.