Maple Bourbon Pecan Pie

Pecan pie is one of our hands down, cannot-stop-at-one-slice-no-matter-how-hard-we-try favorites. It’s crunchy and gooey and the perfect vessel for fresh cinnamon whipped cream. Unfortunately, given our habit of diving in forks first at every pie-eating opportunity, the amount of corn syrup we consume Read on! →

Goat Cheese Kisses

We don’t believe in guilty pleasure. If something is really and truly pleasurable (not that in-the-moment-arm-lost-in-a-sack-of-flaming-hot-cheetos-you’ll-regret-later faux pleasure), what’s to be guilty about? Our favorite part of embracing real food is the freedom it gives us to bring back the creamy, Read on! →


Wind your way through the cobblestone alleyways of Umbria and Lazio, and your nose will inevitably lead you to a porchetta. A rich, crackling-wrapped roast of pork, rubbed with fennel and rosemary, slow-roasted and basted with its own fat, the Read on! →

Roasted Ratatouille Panzanella

There are certain recipes that are the little black dress of the kitchen. Timeless, elegant, simple – perfect for every occasion. We rely on them in much the same way we’d shimmy into that dress, looking fabulous and saying, “Oh Read on! →

Whole Wheat Linguine with Pancetta, French Lentils & Greens

This easy weeknight mainstay is one of those rustic and rib-sticking meals that just so happens to be good for you. The “sauce” ingredients come together in almost less time than it takes to cook the pasta, so have the Read on! →

Pumpkin Streusel Tart

For streusel: 3/4 cup pecans, toasted and chopped 1/4 cup firmly packed dark brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 2 tablespoons unsalted butter, diced, cold For Pie: pastry for one 9″ pie 2 cups pumpkin puree, preferably fresh (cut Read on! →