Are Chicago dogs the best dogs? With 4th of July around the corner, I thought these would be the perfect dish to make with friends around the grill.

This dessert is moist, flavorful, not too sweet, and infused with bursts of sweet, juicy blueberries.

If you ever go to Lil' Frankie's in NYC, you have to try their signature Spaghetti al Limone. It’s the inspiration for this easy-to-make, impossible-not-to-love pasta.

This salad is as enjoyable to plate as it is to eat.

More like an omelette than tortilla, but it’s undeniably one of my favorite tapa.

Love this garlicky, olive oil-cloaked shrimp dish from Spain.

While shishito peppers are Japanese, they are the star of a popular tapa in Spain called Pimientos de Padrón.

You could call this the Spanish version of bruschetta. Or is bruschetta the Italian version of this? Both are delicious.

This little appetizer is pretty easy to prepare and super sharable.

One of my favorite recipes to make is the heirloom tomato galette by Wishbone Kitchen. I love her crust, and it’s super simple to make, so I decided to make a dessert inspired by that dish.

I love a recipe that’s pretty simple, but looks elevated on the plate. Of course, being totally delicious helps too.

I love all pastas, but my all time favorite is orecchiette. Plus it translates to “little ears”, which is adorable.

This is the perfect way to elevate your favorite frozen dessert, whether that’s sorbet, ice cream, or frozen yogurt.

Light, delicious, and beautiful, this zesty salad combines all my favorite things.

These are my go-to for a healthier “fried” potato.

I love a good Caesar Salad. Here, I’ll give you my suggestions for making your own croutons, giving it some zest and color, and plating it.

If you’ve watched The Menu, you know the cheeseburger I’m talking about.

You don’t have to make your own Caesar dressing. But isn’t it more fun that way? Add it to the list of reasons I love anchovies.

This recipe is inspired by a signature dish on the dinner menu at Raf’s in New York City.

This recipe is inspired by a dish I had at The Oystermen Seafood Bar & Kitchen in London.