Return to Normal (Chocolate Salted Caramel Tart)

My last post was in August. August, people. I knew it would be hard for me to blog while I was student teaching, but I had no idea I’d all but abandon the blog during that time. It was next to impossible for me to find any time to cook for myself, let alone take

Summer Hiatus

Hello all… This is just a brief post to let you all know I’m still alive and kicking. I had a jam-packed summer and I can’t believe it’s over already. I had the chance to work for a couple of months as a prep cook/pastry cook for one of my favorite restaurants (more on that

Lemon Lace Cookies

So, I pretty much have the biggest crush on Food 52. Have you heard of this amazing site? If not, head over there right this instant and get cooking! It’s like all your best friends and their grandmothers got together in one spot and started exchanging recipes and culinary tips – it has everything, even

Linguine with Fresh Spinach, Red Pepper, and Lemon

I love going to the grocery store; I do it several times a week, if only for a few things. I know, I know, it is poor planning on my part, but I enjoy weaving through the aisles, checking out new and interesting ingredients I may have missed during my previous visit. I recall going to

My Florida Connection via COOP

I’m thrilled to share with you my second installment at COOP. For this post, I highlighted the many wonderful things I love about Florida. My husband is from the Sunshine State and is responsible for introducing me to crab legs, octopus, Gulf oysters, and sandy beaches; I wanted to pass along those experiences on to

Puréed Vegetarian Mulligatawny Soup

Guys, I’m sick. I caught a beast of a cold earlier this week and I am one grumpy Sara. I’m achy, I’ve been sneezing, and if I’d known this was coming, I’d have purchased stock in tissues. I’ve been spending a lot of time in bed, but I’m awake now and before I head back

My New Adventure

Guys, I have some super exciting news. The lovely ladies over at COOP have asked me to become their newest food contributor! I couldn’t be more honored or thrilled!  I am lucky to be working with such creative and inspiring women! My introductory post can be found here.  And many many thanks to Hooton Images

Little French Fudge Cakes

I absolutely love (LOVE!) listening to The Splendid Table on NPR. I have been a fan for as long as I can remember and it is a staple in my podcast collection for long plane rides and road trips.  Lynne Rossetto Kasper and Sally Swift developed this recipe for their cookbook The Splendid Table’s How to Eat

Chocolate Sea Salt Ice Cream

I’m of the opinion, “Why buy something when you can make it?”  There are so many items we eat on a semi-daily basis that can be made in our own kitchens – why are we throwing money away on stabilizers, preservatives, and any number of other icky chemicals that comprise our “food”?  Think of that

Banana Cream Pie

For the longest time I had been craving a slice of banana cream pie.  I know I could have probably satisfied that craving by heading to the local Village Inn, but why do such a thing when baking my own would much that much more satisfying?  Cream pies are, in my opinion, overlooked in the