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It’s easy to go to the farmer’s market and get seduced by all that gorgeous produce… then get it to your fridge and realize that eating six baskets of berries in three days might cause some serious gastrointestinal distress. The solution: Add booze and share (isn’t it always?) Layered with cake and lemon curd, this British dessert is just sweet enough and looks great on a table, too. Try it—your taste buds and your tummy will thank me.more
This is my new favorite dessert! Easy and good-lookin’, just like me in the ’90s. All you need is a handful of store-bought ingredients—think, a can, a block, a bag, a tin—and a few hours of freezer time. You can make it in a pie pan or ramekins, but I love the presentation of making it in a loaf pan. When you slice it, you see the gorgeous berry shapes. If you really want to wow your guests, smear a little bit of berry jam on the plate under the slice of cheesecake first. Everyone will think you’re fabulous!more
I have made a ton of no-bake desserts, but this may be my best recipe yet! Layers of chocolate graham crackers, rich mascarpone and whipped cream come together for a no-bake dessert that tastes like the perfect Oreo dunked in milk. Pull it out of the fridge and garnish with shaved chocolate (looks super-fancy, but it’s so easy!) just before showtime for a sweet and refreshing dessert.more
It’s still too damn hot to be spending any time baking. So we created this delicious dessert for you: If key lime pie and my signature berry trifle had a baby, this would be it. Of course we added a splash of booze - refreshing limoncello – to layers of rich vanilla ice cream and lemon curd, then topped it all with tart raspberries and crunchy vanilla wafers to make every bite a flavor explosion.
When I was growing up, ambrosia wasn’t just the food of the gods—it was the queen of classy desserts. To update it from a classic holiday dessert to an everyday treat, I added Greek yogurt which is packed with protein. Serve it in a trifle bowl or in individual cups at your next gathering or even at the breakfast table!more
Do you like to party? Then call your girlfriends, whip up a party punch, and make these amazing Toasted S’Mores Bars for them to nibble on. They’re seriously so good—everything you love about s’mores in the summer, in bar form. Apologies when you eat them for breakfast, lunch and dinner for the rest of the weekend, like my staffers did after we tested them. You can have a kale salad on Monday, it’s fine.more
Are you looking for a last minute, show-stopping dessert with patriotic flair for this weekend? How about one that uses in-season fruit and easy-to-find ingredients, and doesn't require you to turn on the stove? Well you are in the right place: Try my delicious red, white and blue summer berry trifle.more
Hey there, Potato Salad! Usually I don’t notice you next to those other, sexier dishes, but today you seem… different. Is that a whiff of savory bacon I smell? A hint of sweetness from summer corn? A spicy, mustard-y note? There’s just something about you that just makes me want to eat you up. Get up onto my plate, will ya?more
When summer heat sets in, you’ve got to get creative to stay out of the kitchen. Fortunately, with seasonal produce in abundance you’ve got lots of options. I use rotisserie chicken from the grocery store to make this outrageously delicious spinach salad. With sweet strawberries, crunchy pecans and tangy blue cheese, you don’t feel like you’re missing out on a delicious meal by having salad for dinner. Plus it makes an easy and beautiful dish when you’re entertaining. Try it with our Chilled Cucumber Soup!more
Love guacamole so much that you’d eat it for breakfast, lunch and dinner if you could? Then this recipe is for you: Instead of blending your guacamole ingredients, leave them chopped and add pasta. So now you can eat guacamole for lunch, dinner and why not, breakfast too. I won’t judge, in fact, I’ll join you.more
With the prospect of parading around in a swimsuit upon us, the office has turned into the Salad Zone. Salads in Tribeca, however, run about a gazillion dollars a pop, so we often bring our own. Here’s my staffer Jill’s recipe for a light but tasty Thai-inspired chicken salad. It’s fresh, spicy and crunchy, but because it’s made without mayonnaise, it’s her go-to when she wants to feel healthy without eating like a rabbit.more
What’s better than an ice-cold beer on a hot summer day? I know: An ice-cold beer infused with peach and vanilla. Our spin on the summer shandy—the basic version is made with beer and lemonade—gives you the gorgeous fruit flavor and picks up on other nuances in the wheat beer for a refreshing beer cocktail. Is your mouth watering yet?more
If you're hosting a BBQ and want to break out a special but stress-free dish, this is it! I’ve figured out a secret shortcut to making juicy, tender ribs every time; start in the slow cooker and just finish them on the grill or under the broiler for that crispy char. Paired with this Bourbon BBQ sauce they’re finger-licking, bone-sucking delicious. And the sauce is a great way to use up leftover bourbon if you happen to have a bottle sitting in your bar.more
Punch up your next outdoor affair with this Spicy Lemonade. It's half lemonade, half margarita and 100% refreshing. Make sure to have plenty on hand because once guests get a taste of the tequila, cilantro simple syrup (sugar and water with cilantro blended in) and sugar-cayenne rim, they’ll probably want to swim in it.more