I keep starting these newsletters with “finally back home after a whirlwind trip,” but honestly, this whole year has felt like one long whirlwind. Between the book tour and nonstop work events in NYC, I’ve barely stayed in one place for long. It’s a contrast from last year, when I was settling into my upstate home and leaning into the rhythm of slower days. I’m looking forward to all that the Hudson Valley has to offer this time of year. From local farm stands to dinners outside, I can almost taste the fresh tomatoes!! I also had my first appedog of the season (an appetizer hot dog, my family’s staple) which felt like the unofficial kickoff to summer.
Last week, I traveled to Napa, California with Chandon for a very quick 36-hours, but it was truly nothing short of magical. We explored rolling vineyards, dined on delicious food and enjoyed plenty of sparkling wine along the way. Fun fact: I learned that sparkling wine is actually best enjoyed in a wine glass, not a flute, and served chilled, not ice cold. I’ll be hosting a little spritz party with Chandon in July, so I’ll share more of my favorite pairings then. For now, please enjoy these photos that make me feel like a true fashion influencer (wearing mostly Gap and Old Navy lol)
Outfit deets:
In case you missed it, I’ll be hosting a 6-day travel tour through Parma, Italy from April 18-24, 2027. Think: rolling Italian countryside, Parmigiano Reggiano tasting at the source, small family-run producers, long lunches, sparkling Lambrusco, buttery prosciutto SO much more. This trip is designed for people who love food, gathering, storytelling and slowing down enough to really savor where ingredients come from. I’ll also be teaching my first international cheese board building class while we’re there :)
Now that the days are getting warmer, pasta salad season is officially back. Personally, I believe pasta salad deserves a spot on the table year-round, just like I’ll never turn down a baked brie in the summertime. But there’s something about a cold, refreshing, hearty pasta salad enjoyed at a picnic or by the water that just hits different. This version has all the creamy, cheesy flavors you want, while the spice gives it a little extra kick. Sweet honey balances the salty salami and pairs perfectly with the subtle sweetness of the peppers, peas and corn. It’s easily one of my favorites.
INGREDIENTS
Pasta Salad
8 ounces of cheese tortellini
10 slices of Italian Dry Salami, thinly sliced into strips
5 slices of Grande Sopressata Salami, thinly sliced into strips
8 ounces mini mozzarella balls, sliced in half
1/2 cup of frozen peas, defrosted
1/2 cup of sweet corn
1/4 cup roasted red peppers, diced
2 tbsp fresh basil, chopped
Hot Honey Dressing
1/4 cup extra virgin olive oil
2 tablespoons hot honey (I like Mike’s)
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
Crushed black pepper
Flaky salt
TO MAKE
Bring a pot of salted water to a boil and add tortellini. Stir gently to prevent sticking. Cook the pasts for the time specified on the package, usually 2-5 minutes, until they are al dente (tender but still slightly firm to the bite).
Immediately drain the tortellini in a colander. Rinse with cold water to cool them down. This helps prevent them from sticking together and keeps the pasta firm for the salad.
In a large bowl, combine tortellini, salami, mozzarella, peas, corn, roasted red peppers and set aside.
In a small bowl, whisk together the olive oil, hot honey, red wine vinegar, Dijon, crushed black pepper and salt.
Pour the dressing over the pasta salad and mix until combined
Garnish with fresh basil, crushed black pepper and serve. This will last in the refrigerator for 2-3 days.
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