Cauliflower Soup with Truffle Oil and Shiitake Mushrooms

I’m blown away that it’s a new year already! With the 2016 year ahead of me, it’s already showing to be a busy one. For example, it’s mid-way through January and this is my first post of the month. Yikes! You would never know that one of my new years resolution was to be more consistent at blogging, with the rate I’m going. I’m convinced I love to break resolutions more than

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Prosciutto and Salami Stuffed Pork Tenderloin with Mushroom Pan Sauce

Wow, where has this year gone to? It’s officially December and the year is coming to an end! While I’m excited for 2016 (we have some fun plans, as well as goals, in the works for the new year), I’m doing my best to take a few moments to enjoy what’s probably one of my favorite times of the year! With all of the crazy holiday parties, shopping and just plain

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Here’s to a Very Healthy Thanksgiving

If there’s one thing we know about Thanksgiving, it’s that eating healthy can be a challenge. You are probably guaranteed to be surrounded by heaping bowls of butter-ladened mashed potatoes; rich gravy; hearty, gluten-based stuffing packed full of delicious fixings; and then of course there’s pie… oh, the drool-worthy, sweet, yummy pie that we anxiously wait for all year! It’s all so crazy good, but very easy to over indulge in –

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16 Decadent Thanksgiving Desserts That Are Not Pie

I know what you are thinking, “how can you have Thanksgiving without pie? It’s simply against the rules!” Now don’t get me wrong, I’m fully on board with some silky rich Pumpkin pie or fresh apple pie – both loaded with vanilla bean ice cream and drizzled with caramel sauce. However, some years I feel like breaking out of the usual and having some fun! You know, try something new. With that

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12 Last-Minute DIYs for Your Thanksgiving Feast

Like most things in my life, I always find myself running behind – especially when it comes to the holidays. You look away for two seconds and the next holiday is only moments away and you are no where near ready! Now I know most of you are probably far more organized than I am, but for the rest of us, here are a few last minute ideas to DIY your way

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Rustic Vanilla-Pear Galette

There’s something wonderful about fall-inspired pastries. All I want to do is sit by a warm fire, wrapped up in a cozy blanket while enjoying a great late harvest Riesling and this rustic, fragrant Vanilla-Pear Galette. The delicate and flaky crust perfectly surrounds ripe pears soaked in a lightly sweet vanilla syrup. Yep, the whole thing is crazy amazing! These galettes are really easy to make, but do require a bit

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Pate Brisee – The Best Base for Tarts, Quiches or Pies

If you love making tarts, pies, quiche or galettes, then learning to make a delicate, flaky, pate brisee is a staple for your culinary adventures. The ingredients are incredibly simple and the possibilities for what you can do with your pate brisee dough are endless.  One huge thing to keep in mind when crafting your delicate, flaky dough is not to over mix this dough, EVER!   

Eat the Seasons | November

I have a huge love affair with November and the fall weather! I look forward to soft, cozy sweaters, the leaves turning a deep amber, relaxing with a glass of wine by the fire, Thanksgiving with my family, and comfort foods full of warm spices, hearty flavors and delicious winter vegetables. This time of the year is perfect and magical! As the days become increasingly colder and surprisingly wet here

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Momofuku-Inspired Pulled Pork

There are a few things in life that I’m ultra obsessed about – 1. wine (that’s a given)  2. sushi  3. Pinterest and 4. hmm, actually I haven’t figured out 4 yet, but there probably should be a fourth as this list seems pretty sad. Anyways, while heading to the grocery store to get, of course, wine and some sushi (don’t knock grocery store sushi until you try it, it’s not completely

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Just Tasted | 2011 Odeon from Big Basin Vineyards

Big Basin Vineyards has stolen my heart… and I’m fine with that! I’m serious, they have outstanding wines. I personally love that they’ve broken free from the traditional Pinot Noirs and Chardonnay’s, that everyone tends to do here, and cooked up some great standout wines, such as Syrah, GMS, Cab and Rose – just to name a few. Don’t be alarmed, for those of you that hold dear to your Pinots and Chards,

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