This 5-Minute Mayo Is A Game Changer

I may never make a plain BLT again, and it’s entirely the mayo’s fault. ♡

With a classic BLT, you’ve got smoky bacon, crisp lettuce, and sweet juicy tomatoes, then mayo that kind of just sits there in the middle being creamy. Stir in fresh rosemary, garlic, and a squeeze of lemon, though, and suddenly there’s a savory, herby brightness running through the whole sandwich. I promise, it’s totally worth the extra few minutes to chop some rosemary and mix the mayo together!

The other thing I’ll push you on: buy good stuff. This sandwich has five components and not one of them can hide. Go for thick-cut bacon, a ripe juicy summer tomato, sturdy bread that won’t collapse (sourdough is my favorite here), and good crunchy lettuce. Then slather that mayo on generously and enjoy, ENJOY.

Our Favorite Easy Pesto Pasta Dinner

This pesto pasta is one of my go-to ultra-easy dinners that our whole family genuinely loves. ♡

It’s fresh, cozy and incredibly simple, with juicy blistered tomatoes, plenty of pesto and creamy burrata torn over the top. Not gonna lie — I keep a jar of Costco’s basil pesto stocked in the fridge for this very recipe (it’s impressively good!), but it would of course be amazing with homemade pesto if you have some fresh basil on hand.

Rather than cooking the tomatoes all the way down into a saucy mixture, I like to blister them just until a few begin to split while most stay plump and juicy. That way, you still get those sweet, jammy tomato juices throughout the pasta, along with plenty of tomatoes that burst when you bite into them. So good.

We love making this with protein pasta for an extra boost, or you could also add in some chicken or shrimp if you’d like too. Add a little Parmesan or balsamic glaze on top if you’d like, then dig in while the burrata is still warm and melty. It’s such a great recipe to keep in your back pocket for busy nights!

Everyone Always Asks For This Recipe!

Say hello to the quinoa salad I’ve been bringing to everything this year. ♡

It’s fresh and colorful, with fluffy quinoa, chickpeas, crunchy cucumbers and peppers, juicy tomatoes, salty feta and a very generous handful of mint. But it’s the lemon-sumac dressing that really makes it special! It’s bright and tangy and a little earthy, with just enough garlic, Dijon and black pepper to make every bite perfectly balanced.

I’ve made this for multiple potlucks and gatherings over the past few months, and it continues to be such a hit. But it’s also just as fantastic for meal prep for easy lunches or dinners during the week, and easy to customize with your favorite ingredient swaps. So if you need a new quinoa salad in your rotation, let this be the one!

Meet My Favorite Steak Kabobs!

Juicy steak, smoky charred veggies, and a zesty garlicky marinade make these kabobs such a summertime win. ♡

We’ve been grilling kabobs on repeat lately, and this steak version is easily one of my favorites so far. The steak gets a quick 30-minute soak in a marinade that’s simple but packs a serious punch, made with red wine vinegar, Dijon, Worcestershire, a good amount of garlic, and plenty of black pepper. Then everything gets threaded onto skewers with big chunks of bell pepper and red onion and grilled until it’s tender, juicy, and charred in all the right places. No extra sauce needed — these kabobs are plenty flavorful on their own!

Feel free to add in whatever vegetables happen to be hanging out in the crisper drawer. And while I love the extra char that an outdoor grill brings, you could also totally make these indoors using a grill pan or even popping everything under the broiler. Add a simple green salad, maybe some grilled bread or rice, and dinner is done. Let’s grill some kabobs!

My Lemony Twist on Spaghetti Alla Nerano

Trust me, this fried zucchini pasta is one of the best things you’ll make during zucchini season! ♡

I started making spaghetti alla Nerano years ago, back when Stanley Tucci was raving about it and suddenly everyone (myself included) needed to know how a pasta made with little more than zucchini and cheese could possibly be that good. Spoiler: the hype was justified! It has been on repeat in our house every summer since, although over time my version has wandered in its own direction with Parmesan, fresh basil, red pepper flakes, and plenty of lemon zest and juice.

I know the frying step might tempt you to reach for a sauté pan instead, but don’t do it! Frying is what makes zucchini turn deeply golden, sweet and almost jammy, so that it literally melts into the silkiest sauce once it hits the starchy pasta water and Parm. It only takes about 20 minutes of standing at the stove with a slotted spoon, and it’s the difference between a good zucchini pasta and one you’ll be thinking about for days. I truly think you’re going to love it.

Let’s make some pasta!

My Dad’s Famous Vanilla Ice Cream

My dad’s homemade vanilla ice cream is legendary in our family. ♡

For as long as I can remember, he has almost always had a tub of it ready to go in the freezer. And I’m pretty sure nearly everyone who has ever come over to my parents’ house has been offered a soft scoop for dessert at some point. It’s their signature move — Mom brings out some sort of baked treat, Dad casually asks who wants ice cream to go with it, everyone insists they’ll just have a little, and then the whole table ends up trying to figure out what on earth is in that ice cream. I’m telling you, it is seriously SO GOOD.

You should know that Dad’s recipe is also unapologetically old-school, made with whole milk, eggs, plenty of sugar, and an entire pint of heavy cream. (No cottage cheese allowed!) It tastes every bit as good as the hand-crank version we used to make in the garage growing up, wonderfully rich and creamy and full of classic vanilla flavor. All these years later, it’s still one of my favorite desserts, and every bite tastes like pure nostalgia to me. So dust off that ice cream maker and let’s make a batch!

When Life Gives You Lemons…

I know lemonade hardly needs a recipe. But once you’ve made a batch with actual fresh-squeezed lemon juice and a quick homemade simple syrup, the powdered stuff and even most store-bought bottles just don’t compare! ♡

The secret to really good lemonade comes down to two things. First, fresh lemon juice is non-negotiable. I promise the five minutes of squeezing is worth it! Second, simple syrup (instead of just stirring granulated sugar into cold water) is the move, because it dissolves completely and sweetens every single sip evenly. No gritty sugar hanging out at the bottom of the pitcher.

The great thing about making homemade lemonade is that it’s endlessly customizable. You can make it sweeter or more tart, dilute it to your liking, or dress it up with berries, herbs, or a splash of something sparkling. I’ve included the ratio that our family loves best below, but please taste and tweak as you go — that’s half the fun. Cheers, friends!

Ridiculously Good Grilled Chicken

You all know I’m in for just about anything bright and lemony, this lemon pepper chicken marinade is my new favorite way to bring those flavors to the grill. ♡

It comes together in about 5 minutes with ingredients you probably already have on hand, and it works serious magic with chicken. We’re talking fresh lemon zest and juice, a generous amount of coarsely-ground black pepper, garlic, Dijon, and just a touch of honey to balance everything out and help the chicken get those gorgeous charred edges on the grill. Low effort, but so incredibly flavorful!

Also, chicken thighs are absolutely the way to go here. They stay so juicy on the grill, they char beautifully, and they’re much more forgiving than chicken breasts if you happen to get distracted for a minute, which I inevitably do. I also love that the chicken can just hang out in the fridge and marinate while you prep the rest of dinner, so it’s ready for the grill whenever you are.

We’ve been loving this one with a big green salad, grilled veggies, rice, potatoes, tucked into wraps, or sliced up for bowls the next day. It’s simple, bright, unfussy, and exactly the kind of recipe I want on repeat when the weather is hot and I don’t feel like overthinking dinner.

THE BEST Italian Pasta Salad Recipe!

I’ve made approximately one million Italian pasta salads over the years, and this one is hands-down my favorite. ❤️

Instead of being drowned in a bottle of “meh” Italian dressing, this salad is tossed in a zesty pepperoncini red wine vinaigrette that adds SO MUCH FLAVOR to every single bite. Add in some good-quality salami, briny olives, sweet roasted red peppers, tangy pepperoncini, creamy mozz balls, ripe tomatoes and onions, and a big handful of fresh basil, and you’ve got a pasta salad that’s guaranteed to be a crowd fave. It’s hearty enough to be a meal on its own, but it’s also the first thing to disappear at every potluck I bring it to!

It’s also one of those recipes that gets better the longer it sits, so it’s one of those ideal potluck dishes that you can make ahead without stressing. I’ve been making this one lately with this high-protein pasta, which gives it a nice boost and makes it feel even more satisfying for lunch or dinner. But honestly, any variety of pasta you love will work here. Just give everything a good toss, let those flavors mingle for a bit, and prepare to go back for seconds!!

My New Favorite Grilled Pork Tenderloin

Consider this your friendly nudge to make grilled pork tenderloin more often. 😉

I’m convinced pork tenderloin is one of those cuts that totally doesn’t get the love it deserves. It’s lean, quick-cooking, and a more affordable option for feeding a crowd. Plus when it’s grilled well, it’s SO tender and juicy and gets all of those deliciously charred, caramelized edges. Yum.

I’ve been working on some new marinade recipes this summer and was genuinely blown away by how much flavor this one adds to every bite. It’s a simple mix of olive oil, soy sauce, Dijon, honey, citrus, garlic and smoked paprika, but it somehow hits all of the right notes — savory, tangy, garlicky, lightly smoky, and just a little sweet. Add a sprinkle of flaky sea salt, maybe a squeeze of lemon or lime if you’re feeling it, pile everything onto a platter, and you’ve got a dinner that works just as well for a casual Tuesday as it does for having friends over on the patio.

Let’s grill some pork!!