Blew my own mind with these… pure nostalgia.

Growing up in the South most likely results in eating an ungodly amount of fried chicken, not to mention a particular, incredibly delicious drive-thru chicken nugget with honey mustard.

This is my cleaned up version using a grain free batter and no junk honey mustard. Let me just tell you… these did not disappoint!

I’ve always been a sucker for a good chicken salad, but upon first tasting this one, all others paled in comparison…

This recipe has been tweaked over the years by my friend, Elisha, who was kind enough to share it with me. Jam-packed with flavor, crisp apples bring sweetness and crunch, vinegar-soaked onions and lime add a bit of tang, and jalapeño and cayenne add a little kick (can be adjusted according to your preference). The only traditional thing about this chicken salad is the mayonnaise which holds everything together and adds a nice creaminess.

Serve this with tortilla chips, salty crackers, or over toasted bread with some chopped avocado.

A hearty, savory recipe featuring luscious saffron - delicious for a weekend dinner...

These short ribs are delicious served alongside roasted potatoes, polenta, or asparagus.

If you’re not super comfortable in the kitchen, meals like this can come across as intimidating to make. That's precisely why I like to show the making of them. I'll walk you through the process in hopes you'll see they are pretty straight forward. It's just a matter of following simple steps.

With my recent focus on saffron, I find myself incorporating pistachios alongside the little golden threads and it’s put me on a bit of a pistachio kick.

They serve as the savory bite in this salad made with a bunch of super chopped, refreshing veggies topped with a bright, minty vinaigrette that comes together using an ingredient I feature throughout my new book… black sesame seeds. More on them later. In the meantime, I honestly don’t know if I’ve ever enjoyed a salad more!

Bringing together a few of my favorite ingredients to make these savory pancakes. Mineral-rich shiitake mushrooms bring the irresistible umami. Japanese sweet potatoes boost the nutritional value, add subtle sweetness, and hold everything together. And capers add a needed briny bite.

Delicious for pretty much any meal… just serve them with a poached egg in the morning, sliced avocado for lunch or alongside a hearty roast for dinner.

Note: I use stemmed shiitakes for this recipe, but like the save the stems to add a little umami to broths and soups.

Taking blue spirulina a savory direction again by brightening up some broccolini with a beautiful blue ricotta… a super fun, unexpected side dish to grace your table this Easter, but easy enough to serve with a weeknight meal.