I’m homeeee for more than a week (for the first time in months) and so so happy. We wrapped the final event of the book tour in Palm Beach, Florida last week and I had the best time. The Colony is such an iconic hotel, and it was amazing as always meeting so many of you in person. I had one of my best friends moderate the chat, who was actually my roommate when I decided to create That Cheese Plate’s instagram in 2013, so it was a sweet full circle moment.
If you haven’t snagged a copy of I’ll Bring the Apps yet, now’s the time! The recipes lean into spring and summer hosting, I know it’s going to be my go-to guide all season long. It’s also discounted on amazon right now!
Although my summer travel might be slowing down… I will be leading a tour through PARMA ITALY next April, 2027! The official announcement will be on Instagram on Monday, but I obviously wanted to give you all the first dibs. It will be a 7-day guided trip through the Italian countryside, where we’ll snack on and learn the history of the most classic Italian staples, like parmigiano-reggiano, prosciutto di parma, balsamico di modena and so much more. It’s a small group so spots are very limited, so if you want to join book asap!
When I lived in New York City, I never really noticed the seasons changing to their full extent. Now that I have a yard, I find myself staring at the trees in my free time, and it’s actually pretty amazing how quickly everything blooms. Yesterday, my friends at Callisto Hudson Valley hosted a small aperitivo, just because. We enjoyed bucatini with zucchini, and a crunchy green salad with peas and prosciutto, and a gorgeous pavlova covered in edible flowers. This was one of those moments where I realized… I’m living exactly in my dream vision board.
Speaking of spring cooking, it’s officially ramp season and I happened to find a gorgeous bunch via Fresh Direct. I charred them on the grill to use as a topping on the Whipped Herby Lemon Feta from my cookbook. It was 10/10, find the recipe below!
INGREDIENTS
8 ounces feta, crumbled
½ cup plain full-fat Greek yogurt
2 tablespoons extra-virgin olive oil, plus more for drizzling
Zest of 1 lemon, plus more for serving
1½ tablespoons fresh lemon juice
2½ teaspoons honey
1 garlic clove
1 tablespoon chopped fresh dill, plus more for serving
1 tablespoon chopped fresh chives, plus more for serving
Freshly ground black pepper
1 small bunch ramps, trimmed and cleaned
1–2 teaspoons olive oil
Pinch of salt
Serve with crackers, crudités or fresh pita
TO MAKE
In a food processor, combine the feta, yogurt, olive oil, lemon zest, lemon juice, honey, garlic, dill, and chives. Blend until smooth and creamy, about 30 seconds. Taste and adjust lemon or honey if needed. Transfer to a shallow serving bowl and smooth the top with the back of a spoon.
Trim the root ends and rinse the ramps well to remove any dirt. Pat dry. Toss lightly with olive oil and a pinch of salt. Heat a grill pan or skillet over medium-high heat (you can also use an outdoor grill).
Cook the ramps for 2–3 minutes, turning occasionally, until they’re softened and lightly charred in spots. The bulbs should be tender and the leaves slightly crisp at the edges. Remove from heat and roughly chop.
Spoon the chopped charred ramps over the whipped feta. Finish with a drizzle of olive oil, extra lemon zest, a sprinkle of fresh dill and chives, and a few cracks of black pepper.
Let me know if you try it out!
Happy spring <3
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