Frosty’s Cheese and Snack Board

I love a good seasonal cheese board, and I couldn’t celebrate the holiday season this year without one. I typically attempt to bypass the basic red and green color palate when decorating, which isn’t the case with my holiday food because it’s so easy to find red and green ingredients. I thought I’d challenge myself for this board and do something a little different. Snowflakes have always been one of my favorite holiday decor themes for a few reasons: 1) they’re neutral and can be decorated around simply and aesthetically, 2) they’re not just “holiday-ish” but also “winter-ish” so they can stay up past the new year without being tacky, and 3) they’re simply pretty. I’ve most recently discovered they rock on a food board too! This cheese and sweet snack focused board is simple, quick to put together, and will make a big impression on guests. Tres’ reaction when he walked in and saw it: “Wow, that’s really pretty!” 

1 sheet snowflake craft paper (optional)

1 small Brie wheel 

White or silver decorating gel or frosting 

1 small log goat cheese 

Holiday snowflake or silver/white sprinkles 

4 ounces cream cheese 

1/4 cup coconut flakes 

8 ounce ball fresh mozzarella 

Snowflake cookie cutter (size that fits a circle of sliced mozzarella) 

Mini cheese curds or mozzarella balls (or both)

1 1/2 cups white yogurt pretzels 

1/2 cups white yogurt almonds 

1/2 cup white yogurt raisins 

1 package thin white crackers 

*Tip: Anything white coated, snowflake, or festive you can find, feel free to add it to the board! I found all the white yogurt coated snacks in the nut/dried fruit aisle of the grocery store. 

If using, place the sheet of craft paper over the board you’re using. This is not a must, but adds a festive touch! 

Make the cheeses. Take the Brie out of the package, and using a photo online, paint a large snowflake on top with the decorating gel or frosting. Place on the board. 

Take the goat cheese out of the package and pour about 2 tablespoons of the sprinkles on a plate. Roll the goat cheese around, coating with the sprinkles on all sides then place on the board. 

Roll the cream cheese into a smooth ball using your hands. Pour the coconut flakes and about 1 tablespoon of sprinkles on a plate. Roll the cream cheese around on the plate, coating on all sides then place on the board. 

Slice the mozzarella about 1/4 inch thick (you should get 6 to 7 slices). Using the cookie cutters, cut the slices into snowflakes. (Use the extra scraps for a baked pasta or snack on it later). Layer the mozzarella snowflakes on the board.

Full in the gaps on the board with the cheese curds, small mozzarella balls, yogurt pretzels, yogurt almonds, yogurt raisins, crackers, and any other items you’re using on the board. Serve to guests and enjoy! 

Chai Spiced Crepes with Maple Cream

Breakfast is essential for holiday entertaining, especially if you have people staying in your home. These make-ahead crepes can be pulled out and re-heated all week, so they’re the perfect quick, easy breakfast! They also have a very holiday twist that the whole family will love - from the chai spice and the maple sweetness to the bright red fruits and the snowy dust on top, they’re perfect for this time of year! 

If you’ve never made crepes before, you will discover flipping them can be tricky for a novice cook and even for an experienced one (me!). I’ve never gotten down that whole wrist flip thing! That’s where my RAD USA non-stick pan has saved the day for me. It’s light, incredibly non-stick, and the best part is it has what I call a “flip lip” at the top - making flipping everything from crepes to omelets easy peasy! Everyone needs one of these essential pans in their cookware collection (P.S. - it’s the perfect gift for the cooks in your life. Read more about the Rad Pan and how to purchase it on their website: https://radusa.co.

Crepes: 

2 eggs

1 cup milk 

1/4 cup water 

2 tablespoons melted butter, plus more for greasing the pan 

1 tablespoon maple syrup

1 teaspoon chai spice (can be found on the spice aisle or you can make your own)

1/2 teaspoon pure vanilla extract 

1 cup all-purpose flour 

Pomegranates, for serving 

Apples, for serving 

Powdered sugar, for serving 

Cream:

1/2 cup plain yogurt

3 tablespoons maple syrup 

In a high-speed blender, add the eggs, milk, water, butter, maple syrup, chai spice, vanilla extract, and flour. Blend together until smooth - about 10 seconds. Place in the fridge for at least 1 hour - this helps the bubbles go down, which also helps keep the crepes thin and sturdy. Meanwhile, make the cream in a small bowl by mixing together the yogurt and maple syrup. 

Heat a small nonstick pan over medium-low heat and coat the bottom with butter. When hot enough, pour a about 1/4 cup of the mixture in the pan and swirl around until the bottom of the pan is covered and the batter is thin. Cook for about 30 seconds then flip and cook a few more seconds. Fold into triangles and set aside. Serve with pomegranates seeds, sliced apples, dusted powdered sugar, and the maple cream. 

*Crepes can be stored in air-tight containers in the fridge for several days. Just re-heat in the microwave for 30 seconds to one minute then garnish.

Smoky Chicken and Apple Cider Stew with Crispy Sweet Potato Spirals

When a chill is in the air, I can literally eat soup for every single meal. And sometimes I do! I’ve mentioned before, I have my go-to soups that I make on repeat including Paula Deen’s Chicken Noodle, Rachael Ray’s Why-The-Chicken-Crossed-The-Road-Santa-Fe-Tastic Tortilla, Ina Garten’s Tomato Basil, and my own Chicken Corn Chowder. I’ve run into a lot of soup recipes that are just ok, so I tend to keep those 4 on repeat. This one is unique, fun, and simply delicious! And it just may become the 5th one on repeat.

3 tbsps butter

1 large yellow onion - diced 

3 sticks celery - diced 

3/4 cup diced carrot 

Kosher salt and freshly cracked pepper 

4 garlic cloves - minced 

2 tablespoons flour

2 cups apple cider 

4 cups chicken stock, plus more for thinner soup

3/4 cup heavy cream

1/3 cup wild rice 

1 1/2 tablespoons liquid smoke 

1 tablespoon sriracha 

4 cups spiralized sweet potato

2 tablespoons olive oil

2 tablespoons corn starch

Breast meat from one rotisserie chicken - meat shredded, skin and bones discarded 

1/4 cup minced parsley 

Preheat your oven to 400 degrees. Heat butter in a heavy bottom soup pot over medium heat. Add the onion, celery, carrots, and a heavy dash of salt and pepper. Cook the veggies until softened. Add the garlic and flour and cook for 2 more minutes. Pour in the apple cider and scrape up the brown bits from the bottom of the pot. Add the chicken stock, heavy cream, rice, liquid smoke, and sriracha and bring to a slight boil. Simmer until rice is cooked - about 35 minutes. 

While the soup cooks, make the crispy sweet potatoes. On a parchment-lined baking sheet, toss together the sweet potato, olive oil, corn starch, and a heavy dash of kosher salt (they should be salty like French fries). Bake for 10 minutes then take out of the oven and toss around. Bake for another 10 to 12 minutes or until crispy. Take out and let sit - they’ll get crispier as they sit. Add the chicken and parsley to the soup and stir until combined. Taste for seasoning and add more salt and pepper if needed. Ladle soup into bowls and top with the crispy sweet potatoes. 

Whisky Pepper Jelly Glazed Rainbow Carrots

There are so many lovely, versatile ways to use pepper jelly and these carrots are stellar! I absolutely love Jacko’s Pepper Jelly out of Memphis. My great friend Lela Gerald is boss-gal to this fabulous company, and people truly can’t get enough of her pepper jellies - including myself. It’s absolutely to die for! I’ve been adding Jacko’s to several dishes lately that I want a slightly sweet yet spicy flavor to, and carrots came to mind for a great holiday side dish. A few things I love about this dish that I think you will to: 1) it’s a quick last minute add to a Thanksgiving or holiday menu, 2) it takes about 10 minutes to make, 3) it’s a stunningly beautiful dish that will light up your table! If these aren’t on your menu, add them now! For all the info on Jacko’s Pepper Jelly and where to purchase visit the website: https://www.jackospepperjelly.com.

4 servings 

4 tablespoons unsalted butter

3 bunches rainbow carrots - stems trimmed to 1/2 inch, cleaned, and peeled 

1 1/2 teaspoons kosher salt

1 teaspoon pepper 

2 tablespoons whisky

3/4 cup low-sodium chicken broth 

2 tablespoons pepper jelly 

Mint or parsley, for garnish (optional)

In a wide sauté pan, heat butter over medium high heat. When the butter is melted, add the carrots and toss until coated. Sprinkle in the salt and pepper then toss again. Add the whisky and chicken broth then partially cover with a lid. Let cook for about 8 minutes or until tender - but not mushy. Take off the heat. Stir in the pepper jelly until melted and lightly toss the carrots until coated in the pepper jelly. Plate and sprinkle with mint or parsley if desired. 

Crispy Prosciutto & Caramelized Onion Butternut Squash Lasagna

Ok, folks. I don’t know how else to say it: If this dish isn’t on your holiday table, you’re simply doing yourself a disservice. It’s been tested and approved by not only myself and my husband but also by clients and a Friendsgiving table of 10+ bloggers. Of all the dishes I made for Friendsgiving, this one won the favorite award. Every layer is cheesy, creamy deliciousness with a slight sweetness from the maple syrup caramelized onions and a tiny bit of crunchy meatiness from the crispy prosciutto. You can forgo the prosciutto to make it vegetarian. You don’t want to do Thanksgiving or any upcoming holiday without this dish on your table!

6 to 8 servings 

5 cups cubed butternut squash

4 tablespoons olive oil

Kosher salt and freshly cracked pepper 

1 tablespoon unsalted butter, plus more for greasing

2 large sweet onions - sliced thin 

2 tablespoons maple syrup 

2 tablespoons minced sage

1 (16 oz) container whole milk ricotta 

1 cup Parmesan 

1 (8 oz) container creme fraiche 

1 teaspoon anchovy paste (or sub salt but I highly recommend the anchovy paste - trust me)

1/4 teaspoon nutmeg 

1/2 pound no boil lasagna noddles 

4 ounces grated fontina cheese 

8 ounces fresh mozzarella pearls or whole mozzarella torn into pieces 

3 to 4 ounces prosciutto - torn into pieces 

Preheat your oven to 350 degrees. On a large baking sheet, toss together the butternut squash, 3 tablespoons of olive oil, and 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly cracked pepper. Bake for 25 to 30 minutes or until soft.

While the squash cooks, heat the other tablespoon of olive oil and butter in a large sauté pan over medium heat. Add the onions, a heavy dash of kosher salt and pepper, and the maple syrup. Cook until brown and caramelized. Add the sage and cook for one more minute. 

In a large mixing bowl, add all but 1/2 cup of the cooked butternut squash and roughly mash with a fork or potato masher. Add the caramelized onion, ricotta, and Parmesan. Stir together until combined. In a medium mixing bowl, whisk together the creme fraiche, anchovy paste, and nutmeg with 1/4 cup of cold water. Keep adding water until smooth and the consistency of white pasta sauce - it should be thin but not watery. 

Turn your oven temperature up to 400 degrees then build the lasagna. Start by greasing an 8 x 12 inch baking dish. Spoon a thin layer of white sauce evenly into the bottom. Top with the lasagna noddles, a layer of butternut squash mixture, and a thin layer of white sauce. Repeat 3 more times, ending with white sauce on the top. Evenly sprinkle the fontina, mozzarella, and reserved squash cubes over the top. Top with pieces of the prosciutto. Bake for 30 to 35 minutes or until golden and bubbly. 

Prep for Thanksgiving Like a Personal Chef

I’ve already shared with y’all that Thanksgiving really isn’t my thing and we (kind of) boycott it by going on a trip every year instead. The main reason for this is, when you’re a personal chef, every week feels like prepping for Thanksgiving. So I want to share with y’all my tips on how to prep for the big holiday the way I prep for big dinner parties, events, and my clients every week. Just because I don’t celebrate Thanksgiving doesn’t mean I don’t know how to host it - this is an every-week thing at my house!

Brainstorm good eats

Sit down one quiet morning or afternoon with a cup of coffee or tea and start looking into menu ideas. I do this at the beginning of every week to plan my client’s meals and any photo shoots, blog posts, and dinner parties I have coming up. This is the starting point and you may be dreading it, but if you love food (and who doesn’t) it will be so much fun! I look at it as one of my more relaxing tasks of the week, which is why I always sip something warm and cozy while I’m doing it. 

Use surefire family recipes and cookbooks 

Ok, y’all have heard me go on and on about this but I can’t stress it enough... ever. Recipes online are not always good recipes and won’t always turn out the way they look in pretty Pinterest pictures. Anyone can post recipes on Pinterest, Instagram, and all over the internet these days. Unless you have tested the recipe - no matter how pretty the picture is the blogger took - don’t use it for a big day like Thanksgiving unless it comes from a legit publication or cookbook. Now I’m not saying all publication recipes and cookbooks are perfect BUT (more than likely - Lord Jesus, at least I HOPE publications and cookbook authors test their recipes before publishing) most legit cookbook authors and publications have tested printed recipes multiple times. That’s not always the case with recipe bloggers - I’m not hating, I’m a blogger too. I’m just telling the truth. Family recipes are also perfect for the big day. Great-granny may not have written it down in any form that makes sense to you, but usually mama knows the hidden secrets and can help make that old family recipe perfect for the dinner table. 

Create your menu 

Decide what dishes you want to serve and jot them down in an app like Notes or Evernote. Sometimes for big events, I like to create the menu aesthetically on my phone through an app like Canva or Unfold. Seeing it look pretty always inspires and excites me to get the plans moving. 

Make a list and check it twice 

Making your grocery list is one of the most important steps in planning any big party or dinner. And if you’re very through when doing so, you can knock everything out in one grocery trip. At this point, I take my menu, go through each recipe’s ingredient list, and write down what I need. A complete game-changer is doing this in the Lists app on your phone. Write each ingredient and how much needed on a separate line, then when you go to the grocery store, you can just check off as you go - right on the app! 

Stay focused at the market 

Stick to the list! Stick to the list! Stick to the list! Yes, it’s very easy to run across something like apple cider and think, “Ah! I didn’t plan a cocktail and need one!” That’s ok, just don’t let too much of that interfere with your plan and what you walked in for. Give yourself time and don’t rush, but also set a goal when you walk in. Every time I make a grocery trip, I have a time limit in mind of how long I need to be there and what time I want to walk out. 

Organize your fridge and pantry 

I didn’t mention this before, but before you go to the store, you should clean your fridge out completely. It should be near empty and ready to be filled with Thanksgiving goodies. When unloading, try to keep ingredients together that go together in certain recipes. That way, you can pull everything out at once when prepping a dish and everything is ready to go. It will expedite the prep work for that recipe. 

Prep and store, prep and store, then prep and store some more 

Go through every recipe and decide if there’s anything that can prepped days before. Even if a dish can’t be completely made ahead, I guarantee there are PARTS to every dish that can. I promise, there’s more than you think. Here are some examples: marinades, dressings, chopping of veggies, sauces/gravy that can be re-heated, roasting of nuts or croutons, etc. Most sections of a recipe like these things can be done anywhere from 3 to 5 days ahead of time (the Sunday before is a perfect prep-day). Make sure you store and label all parts of a dish prepped ahead. Dressings can be stored in mason jars, veggies can be stored in large plastic containers, and sauces can be stored in deli containers. Dry food like nuts and croutons (that don’t have to be refrigerated) can be stored right on your countertop, giving you extra fridge space. 

Make as much ahead as possible 

While dishes like salads can’t be completely made ahead, there are plenty of traditional style Thanksgiving dishes that can. Casseroles, gratins, lasagnas, cranberry sauce, pies, etc can all be completely made and either a) baked ahead, refrigerated, and re-heated or b) completely prepped ahead, refrigerated, and baked the day-of. 

Store-buy yummy snacks 

Everything doesn’t have to be made from scratch the day of Thanksgiving. I always, always like to have small bites out for early arrivers or to simply have a cocktail-hour before dinner. It’s festive, everyone will get a drink and a few bites in them while you’re pulling the final dishes out of the oven, and then it will be time for dinner! 

Set the table as early as possible 

Even weeks before, it’s ok to go ahead and set the table. That’s one last thing you have to worry about, and if you go ahead and do it now, you won’t be scrambling to get it done last minute. The beauty of it may even inspire you to host a fall dinner party or Friendsgiving before - just don’t forget to set the table back!

Pumpkin Mascarpone Grits

I’m a bit of a stickler when it comes to grits. So much so, the grits in my cookbook are called “Don’t Be Ugly” Grits. What does that mean, you may ask. Years ago, my girlfriends would say “don’t be ugly” if I ordered grits, concerned that I would send them back if they weren’t creamy or salted properly. I have a hard time ordering grits in restaurants because unfortunately - more often than not - they’re not good. Two things grits should always be: creamy and salted properly, and restaurants get it wrong all too often. 

Over the years, I’ve tested grits a tremendous number of times and perfected the recipe just in time to put in my cookbook. Sometimes I switch up the cheese or add herbs or other ingredients, but the base recipe always stays the same. This particular recipe has a lovely fall twist - creamy pumpkin and subtle toasty sweetness from maple syrup. It’s the perfect side dish for Thanksgiving or throughout the entire crisp season! 

2 cups whole milk, plus more for thinning 

2 cups chicken stock 

1 cup stone-ground grits 

1 1/2 teaspoons kosher salt, plus more to taste

1 teaspoon freshly cracked pepper 

8 ounces mascarpone cheese 

3/4 cup pumpkin purée

1 tablespoon maple syrup

2 tablespoons butter 

In a large saucepan, heat the milk and chicken stock over medium heat. When the liquid begins slightly bubbling, whisk in the grits slowly then season with the salt and pepper. Let the grits boil slightly then lower the heat. Cover and let simmer for about 15 to 20 minutes, uncovering and whisking occasionally. If they get too dry, thin them out with more milk. Stir in the mascarpone cheese, pumpkin purée, maple syrup, and butter until melted. Taste and add more salt if needed. The end product should be an extra-creamy consistency. 

*Make ahead tip: These can be made several days before, refrigerated, and reheated. Store them in the fridge, covered, in the pan you make them in. Reheat slowly. Once they’re warm, check the consistency. Add milk if they need thinning out - remember they should be served extra creamy. 

*Crock Pot tip: Once they’ve been reheated over the stove, you can keep them warm in a Crock Pot. Just transfer and set heat to low. 

55 Halloween Songs That Actually Rock

Let’s be real… some Halloween songs are silly and don’t get anyone in the mood to party. For YEARS I have worked on the perfect Halloween playlist for our annual Halloween party, and I think I finally got it ready to roll. I pulled my 55 favorites and now you can download my playlist on Spotify! Y’all know I’m a rock n roll fan so these songs are clearly rock heavy, but they’re all a lot of fun and completely Halloween/spooky themed.

So where did I get the idea for these songs? Some of them, you will see on most Halloween playlists, but a lot of them are unique to my playlist. I pulled many from classic horror movies (ex: Into the Fire by Dokken - Nightmare on Elm Street 3, Youth of America by Birdbrain - Scream soundtrack). Some came from the Stranger Things new soundtrack because they did a killer job of picking weird 1980s songs for the latest season (ex: Moving in Stereo by The Cars). And others are just so 1980’s awesome, they should be in an old horror movie or I can just picture them being played at a wild 80’s Halloween bash (for example: Metro by Berlin, Rock Lobster by B52s).

Now, let’s get to rockin’!

A Halloween Cheese and Charcuterie Gathering

One of the simplest yet most impressive ways to entertain with food is making a good-quality cheese or charcuterie board. In my opinion, they can be substantial enough to count as dinner and served with seasonal wine or beer pairings – they’re the perfect spread for any gathering. If you’re looking for the cutest of the cute Halloween themed boards, you’ve come to the right place! I put my witchin’ Halloween ways to good use and created 2 cheese and 2 charcuterie boards – totally Halloween themed. You can find the complete ingredient list and how-to for each here:

Witchin’ Fruit and Cheese Board

 

Darling Pumpkin Cheese Board

Monster Meat Head

 

Spooky Sausage Board

An Elegant Yet Spooky Tablescape

The struggle I’ve had over the years with Halloween décor is trying to keep things sophisticated and elegant while also throwing in a bit of spooky edge. I love spooky Halloween décor and will always choose it over cutesy hay bells, scarecrows, and pumpkins – this goes back to many years of the ghouls, goblins, and monsters my dad decorated with when I was a kid. It’s nostalgic and what makes me love Halloween in the first place. But at the same time, I want to keep my home classic and stylish too without plastering tacky Halloween décor everywhere.

Last year, I decided I wanted to make my dining room the perfect mix of spooky and elegant. This Halloween tablescape guide will hopefully inspire your own dining room and carry over to all your future Halloween décor. 

Theme 

No matter what I’m decorating, I like to keep a consistent theme and color scheme – especially with a dining area. While there’s certainly a way to mix skulls and pumpkins or ghosts and black cats, I decided to pick just one. To me, skeletons are the perfect mix of cute and spooky – and there’s a way to make them elegant too. They’ve become my Halloween décor of choice, so it only made sense to make them the focus of my dining room. They’re a neutral color so they’re easy to decorate around and they keep things nice and simple – the way I like it. 

Color Palate 

 Neutrals are my jam in all areas of life from what I wear to my home décor to - you guessed it - my Halloween décor. Skulls/skeletons being ivory make them the most obvious choice to decorate my home with when October rolls around. And because black is spooky and classy, I decided to throw it in the mix as well. The antique gold adds a tasteful little pop, giving the basic black and white color palate something extra special. 

Place Settings 

A black lace tablecloth works beautifully for this theme. If you can’t find one, go to the fabric section of Hobby Lobby and get them to cut you a piece that will fit your table. I added a gold charger and black plate to each setting topped with a double-headed ivory skull that could also double as a place card holder. I love the rustic look of these skulls I found at Michael’s as they tie in so well with the antique gold centerpieces. 

Centerpiece 

Normally, I would go with flowers for a table centerpiece but I wanted something a little more memorable – and of course, a little more Halloween. These gold chandelier candleholders I found at Michael’s are not only beautiful but the perfect mix of the spooky-elegant theme. Black candles keep the color palate going and give the table an extra old-timey Halloween look.

Food 

The most important part of course! For a dinner party, I always like to do three to four courses. They don’t have to be super fancy, but well-presented and something that goes along with the theme is always nice. For a Halloween dinner party, I like to stay on theme so here are some ideas. For a first course try one of my cheese boards or fall soups: Darling Pumpkin Cheese Board, Witching Cheese Board, Spiderwebbed French Onion Soup, Pumpkin Beer Soup with Bacon and Dates. For a second course, your favorite pasta recipe using black spaghetti (can be found at specialty food stores or made with squid ink) is always a hit. My Hocus Pocus Pasta has always been a favorite as well. Or maybe even serve an extra rare steak or pot pie with the crust cut as a pumpkin face! For dessert I love these two simple ones Pumpkin Dumplings - served warm with ice cream or my Everything Halloween Candy Milkshake.

Setting 

The setting around you is just as important as the tablescape. I amp mine up “Halloween style” with smells and lighting to music and decor. Lots of fall candles lit, plug ins plugged, and light sprays throughout the house are a must. Dim lights or overhead lights off with lamps and cozy candles lit. Classic music or a Halloween soundtrack lightly played in the background. And of course, more decor throughout the house. Little details like this put a Halloween tablescape of any kind over the top!

Crispy Brussels Sprouts with Berry goat cheese & toasted hazelnuts

I’ll take a Brussels sprouts dish any way it comes - so long as they’re roasted and crispy. Roasting Brussels is the quickest, easiest, and most delicious way way you’ll ever eat them. It was also the turning point way of preparing them that took this veggie from one we all used to hate as kids to the trendy yumminess we know them as today. Once roasted, there are loads of toppings that work wonders on this dish from crispy bacon to dried fruit and beyond. This one is a “loaded autumn” version and has slid into the number one spot of my favorite ways to make these lovely little guys. This is the vegetarian version, but you’re more than welcome to add bacon to take them way over the top!

1 1/2 pounds (purple or green) Brussels sprouts - ends removed and halved

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly cracked pepper

4 ounces blueberry or cranberry goat cheese

1/2 cup toasted hazelnuts- chopped

1/4 cup dried cranberries

Preheat your oven to 400 degrees. Line a large sheet pan with foil. On the baking sheet, toss together the Brussels, olive oil, kosher salt, and pepper. Spread evenly, making sure not to overcrowd the veggies - overcrowded veggies will steam rather than roast. Roast for 20 to 30 minutes or until tender and crispy. If you want the tops extra crispy, turn the broiler on at the end for 2 to 3 minutes. Transfer to a serving bowl and crumble the goat cheese on top then add the hazelnuts and cranberries to finish.

Spiderwebbed French Onion Soup

The most adorable yet elegant Halloween soup you’ll ever see or serve in your life! These cuties are show stoppers for any dinner party. The soup, croutons, and cheese webs can all be prepped separately a few days ahead to save time. Just heat up, ladle in bowls, top with croutons and cheese, and your first course is done! 

4 to 6 servings

4 to 6 slices provolone cheese 

6 tablespoons rich, good-quality butter (I like Kerrygold)

3 large yellow onions - sliced thin

Kosher salt and freshly cracked pepper

2 small or 1 large bay leaf 

1 teaspoon finely minced fresh sage 

1 tablespoon balsamic reduction 

1/2 cup dry sherry

4 cups beef bone broth or rich beef stock 

1/2 baguette (I like sourdough) - cut into cubes 

1 tablespoon olive oil

Parmesan cheese 

Make the spiderwebs. Using a spiderweb stencil or picture from Pinterest and a pairing knife, lightly mark each slice of provolone to look like a spiderweb. Start in the middle, then go outward in several rows cutting triangles to make the webs. They do not have to be perfect, the more rustic, the better. * FYI: Don’t let this intimidate you. It may take a little bit of time (took me about 3 to 5 minutes for each). I cannot draw a straight line and did this! Set aside or refrigerate until ready to use.

Preheat your oven to 400 degrees. In a large Dutch oven or soup pot, melt butter over low heat. Add the onions and a heavy dash of salt and pepper. Cook low and slow for about 15 minutes until cooked down and translucent, stirring often. Add the bay leaf, sage, and balsamic reduction and raise the heat to medium. Let cook until caramelized, stirring often. 

Add the sherry to deglaze, scraping the brown bits off the bottom of the pot. Let reduce almost completely, about 4 minutes. Add the bone broth - more or less, depending on how thick you like your soup. Bring to a boil and let simmer until ready to eat. If making ahead of time, let cool down and refrigerate until ready to reheat and serve. When ready to serve, taste for seasoning and add more salt and pepper if needed. While soup is at a simmer, toss the bread cubes with olive oil and 1/2 teaspoon salt. Place in the oven and let bake until golden, about 10 minutes. Ladle the soup into mini Cocotte or oven safe soup bowls (4” or 1/2 quart). Stir a handful of croutons and handful of Parmesan into each bowl then top with the spiderweb cheese.

Side note: At this point, you can serve. The cheese will melt naturally into the soup. If you like a broiled top,  present the soups to guests, then broil the top for 3 to 4 minutes. The cheese will all melt together once it’s in the oven though! 

A Scream Queen’s Halloween Q & A

Top 3 favorite classic horror movies?

Halloween (1978) - Probably one of my favorite movies of all time, period.

The Texas Chainsaw Massacre (1974)

The Shining

Runner Up: Rosemary’s Baby - This is the one I tell people who are scaredy cats to watch. It’s the perfect classic horror and not too scary!

*This list could literally go on and on! You can see my entire list of favorites here:

Scary Movies To Watch Every Day Of Halloween Month

Top 3 modern horror movies?

Scream - I’ve seen it probably 1,000 times (not even exaggerating), and I will still stop everything I’m doing to watch it if it’s ever on TV. It’s so nostalgic for me. Growing up I would say, “Where ever they shot this movie is where I want to live.. it’s beautiful!” I discovered as an adult they shot it in and around California wine country -Napa/Sonoma/Healdsburg - my literal favorite place on earth and a place we visit yearly. A weird coincidence! Have I ran all over these cities looking for the actual homes and filming locations from the movie? The answer is yes. Am I crazy? The answer is also yes.

Sinister

The Strangers

Runner Up: It Follows - Something about this movie is so 70’s-80’s horror. The way it’s shot and the teen slasher plot just makes it feel like the horror films I grew up watching.

When do you start shopping for Halloween?

September. And I make it a point at least once a week to go walk around different stores’ Halloween sections. I have about triple the amount of Halloween decor as I do Christmas decor.

When do you start decorating?

My goal is always to have everything up the last weekend of September. When October 1 rolls around, the lights come on, and they’re on for 31 days!

Top 3 favorite Halloween movies to watch on Halloween?

Halloween (1, 4, and 5)

Hocus Pocus

Monster Squad

Runner Up: Trilogy of Terror - It’s old, original 1970’s horror and it’s just everything on earth. Watch it! I also love, love Nightmare on Elm Street - the first one and most of the ones following. I watch those all October.

Top 3 favorite Halloween TV episodes?

The Roseanne Halloween episodes - always!

Stranger Things - Season 2 Halloween episode

American Horror Story - Murder House Halloween Episode

Runner Up: IT (1990) - It was a mini series on TV before it was turned into a movie, and as a child I LOVED this story. I’m adding it to TV because it was actually on TV at one point!

Favorite Halloween costume memory from childhood?

There are 2 - One is funny and my actual favorite memory. The other is weird, creepy, and not a good memory.

Scarlett O’Hara from Gone with the Wind - My grandmother made me this unbelievable ball gown and I had my mom spray paint my hair black. It took over a week of washing my hair to get the black out!

Clown - I was a clown twice, and it just so happened both times, I was (almost) too sick to go trick or treating. Weird, huh?

What kind of candy do you give out to trick or treaters?

Candy bars all the way! Snickers, Butterfinger, Kit Kat, Mr. Goodbar. If I can find Dots in a big pack by themselves, I will do those too - only because I LOVED getting Dots in my trick or treat bag as a kid.

What do you like to cook/eat on Halloween?

We have a STRONG ongoing tradition we’ve had for many years on Halloween night. I make a huge pot of chili with a toppings bar and we have friends over to pass out candy, drink beer, and watch scary movies.

Favorite Halloween cocktail?

Anything pumpkin or chai. I will post a few recipes this month.

Best way to get the Halloween atmosphere going in your home?

No matter what I’m doing, I have a Halloween movie on in the background every single day starting October 1. Tres has never understood it or gotten used to it. Still to this day when he comes home from work and I’m working in the kitchen, he’s like, “Really Andrea? Do I really have to come home to a screaming girl being murdered every single day?” Haha! But he does agree to sit down and watch one with me almost every night in October! I also light a lot of fall candles each night, cook a lot of cozy soups and chilis, and of course all the Halloween decor is out! And of course, my favorite thing to do in October is to wake up early on cool mornings and sit outside by the fire drinking my coffee. Our neighborhood is old, so most people have wood burning fireplaces that you can smell coming from chimneys all around!

Gatherings are hosted at our house all month and there’s always a “schedule of events” leading up to the big day. Hay rides, haunted houses, pumpkin carving, spooky wine and pumpkin pairing night, chili scary movie night, Halloween themed dinner parties, the annual LeTard Monster Bash - you name it, we do it!

Where do you buy your Halloween/Fall candles?

Bath and Body Works - they have the best scents for fall and their candles are really strong if you get the right ones!

What store has the best Halloween section?

Each year it varies! I find my consistent favorites to be: Target, At Home, and Michael’s

What are you going to be for Halloween this year?

It’s always a surprise until our Halloween party!

Best Halloween costumes you’ve ever had?

My hands-down favorite was when Tres and I did Beavis and Butt-Head… we pretty much nailed the hell out of it. And funny enough, it was actually the one costume that we didn’t decide on and pull together until the night before Halloween. Mama was disgusted and mortified that I dressed like such an imbecile - haha! My favorite part that night was when I texted her a picture of us and she texted me back, “UGGGHHHHHHHH SOOOOO UGLY!!!!!” She loathed that show when we were growing up and we had to sneak to watch it. So that costume was pretty much her worst nightmare. But our costumes every year are pretty unforgettable! Here’s a list of my favorites:

Best-Ever Couples Halloween Costume Ideas

Best city to celebrate Halloween in?

Salem, Mass. Hands down, you can’t beat it. Everything about that town screams Halloween and IS Halloween the entire month of October. Plus, the trees are all bright orange, yellow, red and there’s a constant fall breeze in the air. It’s truly magical. I feel like I’ve died and gone to Halloween Heaven there. I recommend flying into Boston, doing Boston a few days, then taking the short road trip to Salem (45 minutes). Or you can fly into Portland, Maine (food-lover’s dream) and take a road trip down (1 hour and 45 minutes) with a stop in Provincetown, Cape Cod to break the trip up!

Why do you like Halloween so much?

It’s extremely nostalgic for me. Growing up, fall for my family wasn’t about pumpkin spice and football. When October arrived, it was all about scary movies, creepy masks, and all-things Halloween. My dad had an epic front-yard Halloween decor set up every year - Hay bells, scarecrows with scary masks, ghosts flying in trees, strobe lights. You name it, we made it! And it was all DIY… nothing fancy. Just a bunch of his old flannel shirts and jeans stuffed with hay and some extremely scary mask he found at the dollar store. I always loved that very moment every year when we would help him. Dusk falling, a breeze so cool in the air our hands were like ice, and that smell - the smell of fall. I remember telling my mom as a girl, “I can smell Halloween when it comes.” And she said, “That’s because it’s your favorite.” That stands true today. October is truly my month - I love it more than Christmas and my birthday (which is actually New Year’s Day) combined. I literally wait on Halloween ALL YEAR - starting November 1st of every year!

Brown Butter Halibut over Maple Chai Delicata Squash

I normally don’t like posting recipes I haven’t tested more than once. I know we live in a world now where content is key and we’re all supposed to post a ton of it. But when it comes to my recipes, I’ve always been very quality over quantity kind of gal. While I may be slow as a turtle to get recipes posted, the good news is, the recipes you do see have been tested and I will never post one that’s not knock your socks off delicious! Luckily, sometimes a recipe turns out perfectly the first time - this is one of them so I’m sharing it! 8 ingredients, under 30 minutes, and restaurant quality delicious! When I made this the other night, Tres’ reaction was, “This is one of the best dishes you’ve created in awhile.” 

2 servings 

1 delicata squash - cut in half lengthwise, seeds removed, sliced 1/4 inch 

1 tablespoon olive oil 

1 tablespoon maple syrup

1/2 teaspoon chai seasoning 

Kosher salt and freshly cracked pepper 

3 tablespoons butter 

2 Halibut filets 

Heat your oven to 400 degrees. On a baking pan, toss the squash together with the olive oil, maple syrup, chai, and about 1 teaspoon of salt and 1/2 teaspoon of pepper. Roast for 12 to 15 minutes or until tender and golden. 

While the squash is cooking, heat the butter in a pan over medium heat and let sit without moving until it starts to get slightly golden. Increase the heat to high and wait for the butter to start smoking - don’t be alarmed if it starts to get really dark, it won’t burn once the fish hits the pan. Once smoking, add the fish and cook for 2 to 3 minutes on each side or until cooked through and flaky. Plate the squash, top with the fish, and drizzle brown butter over the entire dish. 

Creamy Feta Tomato Dip

Whip up this one-pot, stovetop to table dip in under 15 minutes! Inspired by a dish we had in Santorini, this dip is fresh, creamy, and simply delish. It’s perfect for game day or a dinner party appetizer, and it won’t last long. 

1 tablespoon extra virgin olive oil 

1/2 yellow onion - diced 

Kosher salt and fresh cracked pepper 

3 cups grape tomatoes - diced 

3 garlic cloves - minced 

1/2 teaspoon chili pepper flake (or to taste)

1 (28 ounce) can San Marzano whole peeled tomatoes - drained and crushed by hand 

2 tablespoons unsalted butter 

10 ounces traditional block feta cheese 

1/4 cup minced dill, plus more for sprinkling 

Pita, veggies, or crostini - for serving 

Heat olive oil in a medium cast iron pan over medium low heat. Add the onion with a dash of salt and pepper and cook until soft. Add the grape tomatoes, garlic, chili pepper, San Marzano tomatoes and bring to a boil. Simmer and cook for about 8 minutes - or until the tomatoes are completely broken down and most of the liquid is absorbed. Stir in the butter, half of the feta cheese, and the dill until completely melted and combined. Crumble the rest of the feta and more dill on top. Serve hot with pita, veggies, crostini, or all three! 

Cooktales Travels: 24 Perfect Hours in Ravello

We started our 2-week Amalfi Coast/Greece adventure in Ravello, and while we wish we would’ve had one more day there, we did A LOT in 24 hours. We actually did so much and had such a perfect experience, I didn’t leave feeling like we missed very much when it was time to leave the next day. Ravello is a small place atop a mountain with views for days of the Amalfi Coast water. It’s relaxing and the food is fabulous. It ended up being the perfect start to our trip, as we got to relax off some of the jetlag. I recommend it as a starting place if you’re hopping the Amalfi Coast, as it’s more serene with less chaos than the other popular beach towns. Rather than list my food recs the way I normally do, I’m going to break this one down for you in sequence, so you get the idea of how you can actually do this lovely place in 24 hours. Here we go!

10:30am – Land in Naples. Apparently you can train and bus all over the Amalfi Coast, but Ravello is right at one hour’s drive, so we opted to go by car. Our hotel had a car service that made it easy peasy. We simply landed, found our driver, and were in the car in no time.

12:00pm – Check into hotel. Ok, guys… Ravello is full of fancy, fabulous hotel options. Here’s my advice: spluge on this one. It’s important to have a hotel here with 1) views and 2) a pool because that’s pretty much all you’re going to do here as the water is way down the winding mountain. We visited all of the top hotels (you can have lunch, dinner, and drinks at all of them) and I think the hotel we stayed at, Villa Cimbrone, was best for a quick experience. Why? One of the top attractions in Ravello is the Villa Cimbrone Gardens – they’re beautiful and the views you get from here are the best in Ravello. The gardens of our hotel were PACKED full during the day so we decided to wait until the next morning to visit. Here’s the kicker and why our hotel was the absolute best: We woke up early and explored the gardens before they were even open. We got to walk around the place like we owned it, and because no one else was there, we got the BEST pictures you could ever get of the famous head sculptures. These statues over the coast are iconic and we got to be all alone with them. Had we not stayed here, we would’ve been elbowing left and right to just get one picture without someone in it. Just look at these pictures – this is THE place to stay if you want a private experience of the gardens.

1:00pm – Lunch. We’d heard how amazing Belmond Hotel Caruso was as we had friends who stayed there, so it only made sense to pay this hotel a visit. It’s extra fancy and really spectacular, and their restaurant Belvedere was exquisite and the perfect first Italian meal overlooking the water. Their wood-fired pizzas are life and the marinated anchovies were lovely. If you go here to eat, walk around the hotel grounds. They’re gorgeous and the infinity pool gets the “best pool in Ravello” award.

3:00pm – Relax at the pool. I adored our hotel’s pool and after a long day of travel, we couldn’t wait to take a dip and lounge with a bottle of wine. We planned a nap but enjoyed ourselves too much to actually take one. The pool at Villa Cimbrone is beyond dreamy – it’s like being in a cozy, quiet garden oasis.  I love a pool surrounded by greenery and flowers, and that’s just what this was. It was the perfect afternoon for tired travelers.

7:00pm – Sunset snacks and drinks. Also having the reputation of one of the best hotels in Ravello, we decided to go to Palazzo Avino for sunset, and I can’t imagine having gone anywhere else for it. This is THE place to watch the sunset in Ravello. Their terrace is something you only see in dreams. I would go on describing it, but I will leave you with the photos. Our cocktails came with the best Castelvetrano olives I’ve ever had in life and a sampler platter of savory goodies. We saw a lot of sunsets on this trip – pretty much 2 weeks of the most perfect sunsets every evening and this particular setting was one of the most memorable.

9:30pm – Dinner. I’ll be honest, all the beautiful pictures I saw of Ravello and they weren’t what made me want to visit. Truthfully, what brought us to Ravello was Trattoria da Cumpa'Cosimo for dinner. I remember telling Tres, I really just want to go to Ravello to eat at this restaurant because I keep reading it’s stellar, perfect Italian food. It was just that, but the experience made it even better. Our waiter pretty much ordered for us – bringing us the appetizer sampler to start, the pasta sampler, and limoncello to finish. I mean… pasta sampler? Could you ask for more?! He did everything for us from the wine choice to the order and it was casual, delicious fun!

 12:00am – Sleep. Finally sleep.

 7:00am – Walk the Villa Cimbrone Gardens. I think I already elaborated on this enough above, but I will say it again. There was nothing like having these typical crowded gardens and views all to ourselves. We watched the sunrise and took about 2,000 pictures because I promise if you come here, you wont be able to stop taking pictures. It was worth getting up early! *There’s only one downside to this experience. There IS a (secret) bar right below the views, down a set of stairs from the statues. I wouldn’t have minded having a cocktail here, but it wasn’t open at 7:00am.

 9:00am – Breakfast on the hotel’s drop dead gorgeous terrace. I am not a breakfast person and usually don’t mind skipping it – I save every bit of room in my belly for lunch and dinner – but the breakfast here was relaxing, lovely, and delicious. A great sendoff.

 11:00am – Get in the hotel car and head to Il Pirata in Praiano for lunch. I have to mention this too about our hotel. We had lunch reservations at Il Pirata – it was one of the first things I booked for the entire trip. We weren’t staying in Praiano, we were actually headed to Positano, but I was determined to eat at this restaurant. So the hotel recommended dropping us off in Praiano and drove to Positano to drop our bags off. And thank the good Lord they did. Because to get to the restaurant, one must hike down the bottom part of a mountain. I had no idea, and thanks to our hotel, we weren’t dragging our bags down the side of a cliff. Whew! Bullet dodged.

Truly a dream, Ravello is a must-visit if you take a trip to the Amalifi Coast. But just know, you CAN actually do this little city in a day - however, I wouldn’t blame you if you wanted to stay longer. The little town area is adorable, and had we more time, we would’ve spent a day tooling around all the outdoor patios and beautiful restaurants. But if you do it in 24 hours, I’m telling you, THIS is your perfect guide!

Heirloom Tomato, Corn, & Parmesan Soup

I say all the time, the only thing I like about summer is heirloom tomatoes. I have been so beyond ready for fall and soup season, but I’m still too hot for it so I’ve been trying to find ways to bring the best of both worlds together. This soup includes all the fabulous summer produce while bringing in a little bit of that fall vibe, I know we are all ready for! It’s clean, healthy, and so very flavorful. It will become a weekly staple until all the heirloom tomatoes run out! I promise!

1 tablespoon olive oil, plus 1/4 cup 

1 yellow onion - chopped 

2 green onions - sliced 

Kosher salt and freshly cracked pepper 

4 garlic cloves - minced

1/2 teaspoon red pepper flake

3 large heirloom tomatoes - chopped 

2 ears shaved corn kernels or 1 (14 oz) can corn - drained and rinsed

1 (14 oz) can cannellini beans - drained and rinsed 

2 cups vegetable stock 

1 large bunch cilantro- chopped 

Parmesan cheese - for serving

In a soup pot, heat one tablespoon of olive oil over medium low heat. Add the yellow onion and green onion with a heavy dash of salt and pepper and sauté until soft and translucent. Add garlic and pepper flake and sauté for one minute. Add tomatoes, corn, beans, and stock with another heavy dash of salt and pepper. Bring to a slight boil then simmer for at least 30 minutes. Add cilantro, a couple handfuls of Parmesan cheese, and the rest of the olive oil. Stir together. Taste for seasoning and add more salt and pepper if needed. Serve with more Parmesan cheese if desired. 

A Kitchen Makeover with The Container Store

My kitchen is essentially my office so organized cabinets and drawers are an absolute necessity for my days to flow smoothly and keep me sane. I have always thought myself to be quite organized in the kitchen. I label everything, clean out my fridge weekly, keep similar items together, etc. I’ve always been proud of how clean and organized everything was when I opened my pantry and cabinets – that is, until The Container Store took over.

When I found out we were finally getting The Container Store in Memphis, I danced with excitement. I literally started envisioning weekly trips to get every closet, drawer, pantry, and shelf in my house perfectly put together. In preparation of their grand opening on September 14, I decided to start with the most important room in my home and partnered with The Container Store to create the perfectly organized kitchen space. I quickly learned my pantries and cabinets weren’t as organized as I thought.

There are 4 important storages spaces in a kitchen:

·      Pantry

·      Spice Cabinet

·      Utensils Drawer

·      Cookware Cabinet

Because these are the storage spaces I open most often, I decided to focus on them. My guess is these are also the most utilized areas in your kitchen as well, so I’m here to show you the before and after of mine with inspiration and tips on how to organize your own.

Pantry

This is where I keep canned goods, nuts and grains, snacks, and a few of my most-used appliances. While I already had a few things in labeled storage containers, I still had several items still in their packaging. I realized as I cleaned out the baskets where the non-labeled items are stored, I tend to cook with the labeled items more often and forgot I even had some of the non-labeled items. I decided I wanted everything in its own storage container.

·      OXO Good Grips Pop Canisters – These come in multiple sizes perfect for everything from pasta and rice to nuts and dried fruit. I also bought a few extra for snacks like crackers and chips, as the pop top keeps such items fresh longer. Even better, they’re stackable which is perfect for tall shelves.

·      Anchor Hocking Montana Glass Canisters with Acacia Lids – Aesthetically beautiful and large, these are perfect for the items you buy in bulk. They’re also stackable.

While dry items can be put in storage containers, other items like oils, stocks, and canned goods have to stay in their packaging and let’s face it, those items aren’t always very pretty. As a matter of fact, I’ve always hated opening my pantry and seeing them junkily stacked. I thought, how can I hide them or present them?

·      White and Charcoal Nordic Storage Baskets – These stackable baskets are perfect for keeping alike items together while the gorgeous bamboo tops keep what’s in them concealed – great for canned goods and bread items.

·      Large Expand a Shelf – This multiple level shelf acts as a display for canned goods, stocks, and oils. My pantry is narrow but very deep, and this shelf allows me to see exactly what I’m looking for when I open the door.

Spice Cabinet

I have wanted a uniformed spice cabinet since we moved into our home and just never got around to doing it. It’s finally exactly how I pictured it, and I feel like a new person every time I open the cabinet.

·      3-Tier Bamboo Expanding Spice Shelf – For under $30, this shelf will change your messy spice cabinet life. I got two of them – one for my spices and one for my honeys and sweeteners – and I could not be happier. When I open the door, nothing is hiding – I can see everything!

·      Glass Spice Bottles – There’s no cleaner way to organize spices than having them all match. I added chalkboard stickers to label them. Here’s a little spice shelf tip: Keep like spices and spices you use together on the same row so it’s easier to find what you need. Example: Chili Powder/Cumin/Paprika, Garlic Powder/Pepper Flake/Italian Seasoning, Cinnamon/All Spice/Pumpkin.

·      Quattro Stagioni Glass Spice Jars – I got these larger jars to store homemade “house” spice mixes so I always have them on hand and don’t have to make regularly used spice rubs again and again.

Utensils Drawer

Nothing is more frustrating than opening a utensils drawer and not finding the exact tool needed right away. There is a very simple fix for that: Bamboo Drawer Organizers. They simply pop right into a drawer and add sections for easy organization.

 Cookware Cabinet

 I’m ashamed to even show the before of this cabinet. When we moved in, there were shelves and it was quite organized. But the shelves weren’t sturdy ones and my heavy load of pots and pans broke them, and I never had them replaced. Thankfully, Bamboo Stackable Shelves came through! With just a few shelves, my cabinet is completely transformed. These come in multiple sizes so will fit any cabinet perfectly. And they snap together tightly and are super sturdy.

Thank you to The Container Store for helping me give my kitchen the makeover it needed. I hope this post inspires you to do the same with your own kitchen and you visit the brand-new location at the grand opening this weekend!

Cooktales Travels: Guide to Mykonos

Here’s the thing about Mykonos: it’s more fun with a group of friends. We had just finished up a slightly quiet, more relaxing 3 days in Santorini before heading to Mykonos, the so-called “party island” where a few of our friends also happened to be holidaying at the same time. Once we got there, I was glad to experience it with a group – especially this group, as they are Mykonos veterans having vacationed there every year for the past 6 years.

While we did our fair share of partying, I think you could do this island any way you wanted to – yes, there is a party vibe going on but you could very well relax on this island if that’s your jam. I actually found it to be more posh than party. Diva, over the top, boujee folks everywhere – and dressed to the absolute nines. Not to mention the décor everywhere is beyond – stone, wood, neutrals – pretty much how I want our next home decorated, and I may have taken more photos of décor than of the actual island. Imagine the outdoor section of Restoration Hardware everywhere you go. Mykonos is definitely a glam town.

So what do you do in Mykonos? Here’s my advice: go to a nice beach club during the day on one of the many fabulous beaches (avoiding Paradise Beach if you’re not ready to rock extreme Vegas style), have a nice lunch scheduled at the beach club restaurant, find somewhere to watch the sunset, have dinner scheduled in Mykonos town, and if you’re into it, party the night away! Y’all know what I really want to talk about though - the food and drink. Here’s my full guide to how to do Mykonos right!

Where to Eat: 

Scorpios - Best catch of the day we had on the entire trip. And that’s saying a lot as we did the fresh catch at almost every meal and they were all to die for. It was the sea bream this day and the olive oil/lemon dressing they pour over it is life. I’m going to try to recreate it until it’s nailed.. unbelievable. Also their dip trio and cocktails on the deck are a perfect treat (and super relaxing) while waiting for the restaurant to open. 

Kiki’s Tavern - Every person who has traveled here and many locals will recommend this place. It’s not terribly easy to get to but worth the cab ride. The food is fresh perfection. It’s the epitome of clean, fresh food at its most simple, yet it’s most grand. Be prepared to wait. It’s a tiny little place overlooking a stunning beach. There are no reservations and no list. The owner literally takes your name at the door and points at the person you’re behind. Always at least an hour wait but bring your beach towel, swimsuit, and enjoy the view and bottomless boxed wine! 

Koursaros - Pick your fresh fish, add some apps and sides, and have a ball with friends for dinner! We had our first mastic liquor here (Greek after dinner digestif... or shot - whatever you’re going for), and when the guy left us the bottle on the table, it got a bit crazy.

Nammos - One of my favorite meals of the trip, and this was actually one we opted out of the fresh fish - only because all the dishes looked delicious and they were! Get the Nammos salad whatever you do. I have literally never had a salad this good, and I plan on making it my life goal to practice recreating it to eat at home every single day for lunch! 

Souvlaki Story - Greece’s fabulous version of fast food. Everything in Mykonos is SO nice, modern, and beautiful. That apparently goes for their fast food joints too. Setting that aside, this is the best gyro you’ll ever eat. I recommend the chicken in pita with sauce and ask them to add their little lettuces to it. I did fries on one and no fries on another - I preferred the no fries but do your thing. Fast food at its very finest! 

Interni - We had our last dinner here and it was a great meal to end on. If anything, go for the ambiance alone - the courtyard setting is beautiful. I had the sea bass and it had this fabulous truffle broth it sat in that was beyond divine. Tres’ squid ink tagliatelle was also amazing, and I plan to recreate it when I get home. The gnocchi with figs is a must-order appetizer, as is the octopus carpaccio. 

Bill and Coo Hotel - As I mentioned before, our friends have done this trip every year for 6 years, so they were our guides. They stay at Bill and Coo every trip, and after a visit to their pool one afternoon, I can see why. The infinity pool and views are beautiful! The restaurant faces it, so if you eat here, you’ll get all the views. I can’t speak for the food as I sadly didn’t have it, but they have great taste in food and said the burgers, sliders, and every bite is amazing. 

Ling Ling - Another rec from our friends that we didn’t do. The food here is supposed to be amazing. I saw the place and it looked like loads of the typical Mykonos scene fun. I will normally not recommend things I don’t try myself, but these guys have great taste in food so I trust their judgement to add to my guide.

Bakery - If you have a sweet tooth, this authentic Greek bakery is right in Mykonos town and their treats will make you fall to your knees. Get the mini chocolate croissants and the custard filled philo. 

Where to drink: 

Nammos - Our favorite beach club of the trip. Quite possibly our favorite day of the trip. Advice: go early to get a chair or you won’t. Some of the reviews of this place are bad, but I quickly learned, you either show up on time (right before they open) or you don’t get a chair. People are DIVAS in Mykonos y’all, and I think everyone who walked in the place thought the whole world revolved around them and their group. I saw so many people get ugly with the guys and gals with the list at the front door. I even talked to one of the guys who seats people, and he said, “Simple as this, show up early and you’ll get a chair. Don’t, and you won’t. We don’t care who you are.” We got there just in the nick of time and got the last couple of chairs left and it was THE MOST FUN, RELAXING DAY EVER! Beautiful beach, best people watching I’ve ever seen, amazing outfits everywhere you look, gorgeous staff, fancy drinks, beautiful water to take a dip in. Pretty much the works! Make sure you have a reservation at the restaurant too - food is unreal! 

Scorpios - This place is head to toe gorgeous, fancy perfection. It’s the fanciest of the beach clubs in Mykonos. And different from Nammos as they take reservations for beach chairs in advance and book up sometimes two weeks before so plan accordingly. We did not make a reservation so just hung out on the drop dead gorgeous deck before our lunch reservation. You can still enjoy drinks and bites without having a beach chair and the lunch here was beyond. The decor at this place is unreal - I decided it’s exactly how I want our next home to look. At night, they take separate reservations for their “Sunset Ritual.” We didn’t stay for it and I have no idea what it is, but it sounded like a blast! 

Queen - This is a wild one and at night it gets absolutely crazy. We went every night and had a ball. Their cocktails are amazing! If they still have it, get the strawberry one that comes in a coupe. It’s one of the best drinks I’ve ever had! 

Argo - Our friends are regulars here on their yearly Mykonos vacation. And I love love loved our time here! Cool vibes, fun music, great bartenders. 

Galleraki - Best sunset ever! Tiny little place with sunset views on one side and the famous Windmill views on the other. Get reservations and get there early. Tables are given away quick here at sunset. 

Ice Bar - This was a random, ridiculous, silly stop and we were all very reluctant but said, let’s just go in to take a picture. And when we got in there was laughed so hard we were crying and had the quickest 5-minutes of fun ever. This tiny place can fit 8 people at most and it’s an ice bar. They give you obnoxious, furry jackets to put on. It’s a great little drink (or shots 😬) stop. 

Grilled Veggies and Halloumi with EVOO

Next week, we leave for our first trip to Greece! While in Vegas a couple of weeks ago, we got ourselves warmed up at Estiatorio Milos, one of my favorite restaurants on the strip that serves authentic Greek food and is oh so fabulous. One of my favorite dishes there is grilled veggies and Halloumi with their amazing extra virgin olive oil. This recipe has been on repeat at our house because it’s simple, quick, and gives me an excuse to heat up the grill. Plus, it pairs famously with fish, which we happen to eat a ton of. I plan to eat ALL the Greek EVOO, Halloumi, and fresh fish next week, but until then, I’ll just be at home making this recipe every night!

4 servings

1 large red bell pepper

1 large orange bell pepper 

1 large purple eggplant

1 large zucchini

1 large yellow squash

1 (12 oz jar) artichoke hearts - drained

1/4 cup good-quality extra virgin olive oil, plus more for drizzling

Kosher salt and freshly cracked pepper

1 (8-9 oz) block Halloumi cheese - cut into 4 thick rectangles

1 teaspoon oregano

Heat grill to high heat. Slice the bell peppers into large, long chunks discarding the seeds. Slice the eggplant, zucchini, and squash horizontally into circles. Place all the veggies in a large bowl with the artichoke hearts. Add the olive oil and about 2 teaspoons salt and 1 teaspoon pepper (or to taste… you want to flavor these veggies well). Toss everything together until all the veggies are equally coated. On a small plate, drizzle the Halloumi with olive oil and sprinkle with oregano. Flip the cheese over and do the same to the other side. Grill veggies and cheese for about 3 to 4 minutes on each side or until charred. When ready to serve, drizzle everything heavily with more EVOO.