Love and Olive Oil

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Stainless skillet with Sautéed Green Beans and Persimmons and wooden serving utensils on a gray background.

Sautéed Green Beans with Persimmons

No more boring beans: crisp-tender sautéed green beans pair beautifully with soft, creamy persimmons, bringing a perfect element of sweetness to an otherwise lackluster side...

Thanksgiving Wrap-Up: What We Ate

Our annual Thanksgiving feast is perhaps the antithesis of the norm: calm, casual, and intimate. No elaborate place settings or countless sides and dressings –...

S'Mores Pumpkin Pie

S’Mores Pumpkin Pie

Taylor refuses to let me experiment on Thanksgiving. Especially when it comes to the pie. Talk about a buzzkill. My suggestions of “let’s try this!”...

Goat Cheese Sugar Cookies

Goat Cheese Sugar Cookies

Oh good grief, calm down. Un-scrunch your nose and hear me out. Yes, there is goat cheese in these cookies. No, you really can’t taste...

Frozen Black Forest Tart

Frozen Black Forest Tart

Hold your horses people, because I have news for you: IT’S STILL SUMMER. Seriously, as long as the days are sticky and humid and 90,...

September Kitchen Challenge: Bacon

Moving right along, from tofu… to bacon (seems like a logical transition to me). We’ve never really explored the art of charcuterie before (mainly due...