Dinner is starting to turn 🍂


Hey friends❣️

Dinner is all about transitions right now. The same ingredients can show up on the table in slightly different, warmer ways. It's subtle, but definitely there. Here’s how that looks in my kitchen.

Mediterranean Pasta Salad with Tuna eases into Spaghetti with Tuna, Lemon, and Dill.

Salmon Caesar Salad becomes Creamy Salmon with Lemon

Sheet Pan Smash Burgers morph into Chopped Steak with Bacon and Mushroom Gravy.

Sonoma Chicken Salad turns into Firecracker Chicken Meatball Bowls.

Tomato Tart with Press-In Crust becomes Tomato Parm Risotto

Chicago Dogs transition to Baked Brats in Caramelized Sauerkraut.

Shrimp Tabbouleh Bowls shift to Smoked Cheddar Shrimp and Grits.

And my latest recipe update...

It's high hatch chile season ~ you may have seen a pile of these beautiful green peppers in your supermarket lately. Bring some home ~ I'l show you how to roast them up in your oven and make this cheesy dip that was first published back in 2016 and has been a crowd pleaser ever since.

Hatch Green Chile Dip


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What you're loving lately 🌟🌟🌟🌟🌟

Ina Garten's Chocolate Cake

"I have made a lot of frosting but this was the best ever! I made cupcakes (recipe made 30) and they were a hit. Frosting is rich and creamy. I used espresso instead of coffee."

~ ANN


My recipes are bold and vibrant, but totally approachable ~ and my philosophy? We should all have the tools to feed ourselves well, and the confidence to cut loose a little in the kitchen. Food should be fun.

~ see you at the table!

DESSERT

DINNER

EXPLORE

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The View from Great Island, Madison, WI 53719
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