Author: chefalice

This recipe utilizes two great tips that I learned from an Italian chef: (1) sautéing onions helps to bring out their sweetness so you don’t need to add sugar (which appears in far too many recipes); and (2) adding extra-virgin olive oil and fresh herbs at the very end of cooking gives the sauce a whole new layer of flavor!

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Every night for dinner, I serve a green salad. It’s the ultimate example of my simple, fresh, and healthy approach to cooking. I usually keep it basic lettuce, olive oil, vinegar, salt, and pepper. And while the salad goes on the table at the start of the meal, we eat it at the end a leisurely habit I inherited from my Italian family. I’m kind of a purist, so I tend to let the lettuce star in my everyday salad. I’m personally partial to romaine (and not a big fan of iceberg lettuce). In winter, I might choose a mixture…

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While I was in high school and college, I worked at two different coffee shops: maybe that’s where my love of baking came about. Both places served amazing scones, but they were totally different. In high school I was taught to make European scones, which are lighter, drier, and not very sweet and taste awesome dipped in espresso. In college I was taught to make drop scones, which are more “Americanized” and much sweeter. This recipe makes the sweeter, denser type more of a drop scone. I hope you enjoy them!

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I used to make Paleo taco salads a few years ago, and while they’re still incredibly tasty, there’s something even better about adding shredded cheese and sour cream. This is one of my go-to easy dinners that takes almost no planning to put together

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