Love and Olive Oil - Eat to Live. Cook to Love.

Layered Panigacci with Pesto and Ricotta

Today I’m excited to share this recipe as part of an ongoing partnership with DeLallo Foods. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love. Panigacci may...

Toasted Marshmallow Swirl Ice Cream

There’s marshmallow, and then there’s toasted marshmallow. Two entirely different beasts. Toasting brings out the best in an otherwise bland puff, caramelizing the sugars and giving the marshmallow a delightful crunch. But how to get that tell-tale toasted flavor into ice cream? Turns out it’s as easy as throwing some toasted marshmallows into a blender...

Bite-Sized Golden Beet and Goat Cheese Quiches

This mini pie pan from KitchenAid® is maybe my new favorite thing. I’m just envisioning all the fancy miniature pies that I can make with it. Funny, given my sweet-disposition, that the first thing I made with it was something savory. These mini quiches are filled with roasted golden beets, fresh thyme and rosemary, and...

Sandwich Club: Pastrami on Rye

If Taylor were to start his own food blog, it would most definitely, without a doubt, be about sandwiches. Or, maybe beer and sandwiches. But definitely sandwiches. However, since having two food blogs in one family is certifiably unpractical, we’ve decided to give him a space on this blog to share his love of sandwiches...

White Chocolate Funfetti Blondies

If springtime doesn’t make you want to run outside, dig in the dirt, and dye your hair blonde, I don’t know what will. Ok, maybe not that last part (I’m quite content with my dark chocolate tresses, thank you) but the warmer weather is enough to make me set aside my usual brunette confections for...