There are so many amazing components to this sandwich that I don’t know where to start first. Do we talk about the beautiful texture and taste of the grilled portobello mushrooms covered with ooey-gooey provolone? Or about the bright and almost-sweet roasted red pepper aioli? …read more!
This savory and sweet (agrodolce) Sicilian appetizer is what wet dreams are made of. Originally made with chunks of tuna or swordfish, caponata was a main course for the elite. But, in true European fashion, the peasants made it accessible and better. By replacing the …read more!
Love it or hate it, there’s no in between. If you hate it…BYEEEIII!!! The Golden Girls made cheesecake a staple on their show; from celebrations to solving problems, it was always there. My mom brought it everywhere growing up (and still does) with her big …read more!
White Castle Sliders hold a very special place in my heart as the food my family would get after parties (YAY Crave Case!). These baby burgers are addicting, they soak up alcohol so well, and it’s fun to see how many you can eat before …read more!
Do you like jello shots? Do you like cake? Now you can have your cake and get tipsy, too! This poke cake is oozing with red and blue ‘jello shots,’ and is topped with a boozy whipped cream. It’s not a cake to sober you …read more!
Beef isn’t the only meat that’s great for burgers. There’s something about the inherent sweetness of lamb that makes it irresistible…and that’s also how I get away with American cheese in this recipe 😜 – it plays on the sweetness of the meat! You’re probably …read more!
Pb & J is easily one of my top three favorite flavor combos. It’s also what I ate for lunch 99% of the time up until I went to college. And you know what? I still fucking love it! So to bring those flavors into …read more!
I am SO excited to share this recipe with you all as it has been lost in my family for decades!!! My Great Aunt Margie used to make this for me all the time when I was little and I could never get enough of …read more!
CLASSIQUE! Quite possibly THEE flavor combo of warmer weather (although, no one can tell me when or when not to make something), this muffin bread is perfect for breakfast, dessert, or whenever you’re feeling a little peckish. I love the moist, yet crumbly texture; and …read more!
Puttana, in Italian, means whore. I feel like this sauce was made for me. Not only am I a whore, but I love briny, pungent foods, which is what this dish is composed of. Rumor has it this sauce was created by prostitutes in Rome …read more!
My obsession for this classic combo is insane…and nothing ‘s’mores flavored’ comes close. I’ve tried cookies, pies, ice cream, you name it! THIS is the closest thing to the campfire classic because we’re simply rearranging the true ingredients. I’m using my Jo Chef Kitchen Torch …read more!
There is something mega crave-able about a coconut curry; I think it’s the sweetness that the coconut brings. I love the heat and saltiness, too. Add to that some fresh cilantro, cooling yogurt, and a squeeze of lime juice, and you’ve got yourself an extremely …read more!
This is admittedly my first foray into gingerbread. While testing, I gave the wet dough a lick and it just seemed…blah. Being the salty bitch I am, I thought, ‘how does one make the flavors sing?!’ And of course the answer was, ‘KOSHER SALT!’ Thus, …read more!
This savory and sweet (agrodolce) Sicilian appetizer is what wet dreams are made of. Originally made with chunks of tuna or swordfish, caponata was a main course for the elite. But, in true European fashion, the peasants made it accessible and better. By replacing the …read more!
CARB LOVERS REJOICE IN THIS VERY ITALIAN BREAD!!! Oh focaccia how I love thee so, let me count the ways: dipped in olive oil, shmeared through pomodoro sauce, made into a sandwich, and worn as a sexy bread bra if shit gets crazy. And let’s …read more!
