If there’s one thing you should know about me, it’s that I will absolutely travel for cheese. And next spring, you can come with me! I’m so excited to officially share that I’ll be hosting a 6-day experience through Parma and the Emilia-Romagna region of 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 sliced paper thin and 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. A very strong Mother’s Day gift contender, if you ask me 😉
Visit Parmigiano Reggiano producers and seeing the cheesemaking process up close
Learn how to build an Italian cheese board (taught by yours truly!)
Tour prosciutto and traditional balsamic vinegar producers
Explor markets, local shops, and hidden gems throughout Parma
Share unforgettable meals rooted in the culture and traditions of the region
Drink incredible wine and learning about local pairings
Gather together every day over the kinds of bites and conversations that inspired so much of I’ll Bring the Apps
If you’ve ever dreamed about eating your way through Italy with a group of fellow food lovers… this is your sign! You can learn more and reserve your spot below. This is an intimate sized group, so space is limited and will book up quickly!
Watch my new series on Instagram, Deli Salad Dips!
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Charcuterie Nachos are trending again, see here for my favorite pairings!
If you’re looking for an easy, low-lift Mother’s Day brunch, I got you covered. Here’s what I’d serve using bites, bowls, boards and beverages from my cookbook. Also makes for a great gift!
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Sweet, smoky, salty, and made for spring hosting. The maple candied bacon adds the perfect crispy crunch on top of creamy deviled eggs!
INGREDIENTS
Makes 12 halves
4 bacon slices
2½ tablespoons maple syrup, divided
1 tablespoon dark brown sugar
Freshly ground black pepper
6 large eggs
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
Kosher salt
Smoked paprika, for serving
Fresh chives, chopped, for serving
INSTRUCTIONS
Preheat the oven to 375°F and line a baking sheet with parchment paper or foil.
Arrange the bacon in a single layer on the baking sheet. Brush with ½ tablespoon maple syrup, then sprinkle with brown sugar and a few cracks of black pepper.
Bake for 15–20 minutes until crispy and caramelized. Transfer to a paper towel-lined plate to cool, then crumble into small pieces.
Meanwhile, prepare the eggs. Fill a large bowl with ice water and set aside. Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat to low and simmer for 12 minutes. Transfer the eggs to the ice bath to cool completely.
Peel the eggs and slice in half lengthwise. Carefully remove the yolks and place them in a bowl.
Add the mayonnaise, Dijon, apple cider vinegar, and remaining 2 tablespoons maple syrup to the yolks. Season with salt and pepper, then mash until smooth and creamy.
Spoon or pipe the filling back into the egg whites. Finish with the candied bacon crumbles, smoked paprika, and fresh chives.
MELON BALL SUMMER SALAD (PAGE 101)
Serves 4-6
This “salad” skips the lettuce to make a colorful, sweet, and juicy appetizer or side dish. Using a melon baller (or a knife for a dice, if you prefer), scoop out the trifecta of honeydew, watermelon, and cantaloupe with fresh cucumber and red onion. The dressing is a creamy green goddess blend to cut the punch of the onion while adding to the cool, smooth texture of the salad overall.
Serves 4-6
I put this one in the “boards” chapter because I typically serve it on a cutting board! Originating in France, galettes are rustic and approachable, making them a favorite for both making and eating. This version features tangy goat cheese and lemon, paired with salty prosciutto, marinated artichokes, and fresh asparagus. The flavors remind me of spring days, when the sun begins to set later in the day. It’s a dish with buttery notes that make the fresh produce pop.
This drink is my take on an Arnold Palmer, ideal for sipping on a sunny afternoon. Ripe peaches and lemonade are balanced out by strong green tea, brightened with mint and a hint of lime. The tea has earthy and grassy notes, grounding the sweetness of the drink.
INGREDIENTS
Makes 2 drinks
1 green tea bag
1 ripe peach, peeled, halved, and pitted
Pinch of sugar, plus more to taste
6 fresh mint leaves, plus more for garnish
½ ounce fresh lime juice
Ice cubes
4 ounces lemonade
Lemon slices, for garnish
INSTRUCTIONS
Bring 6 ounces of water to a boil. Place the green tea bag in a heatproof mug or jar and pour the hot water over top. Steep for 3–5 minutes, then discard the tea bag. Transfer to the refrigerator and chill for 10–15 minutes.
Meanwhile, add the peach and a pinch of sugar to a blender and blend until completely smooth. Add a small splash of water if needed to help thin the puree.
In a cocktail shaker, muddle the mint leaves with the lime juice to release their flavor.
Fill the shaker with ice, then add the chilled green tea, peach puree, and lemonade. Shake vigorously until icy cold.
Strain into two tall glasses filled with ice and garnish with fresh mint and lemon slices.
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