Love that cheesy, creamy, crunchy caesar salad? Give it an upgrade and add some pasta! It makes for a heartier meal but you still get the salad. Win-win. CHICKEN Caesar Pasta Salad Active Time: 10 Minutes Start to Eat: 30 Minutes Serves: 4-6 INTRODUCTION Love that cheesy, creamy, crunchy caesar salad? Give it an upgrade and add some pasta! It makes for a heartier meal but you still get the salad. Win-win. Now, most of you are going to look at the anchovy ingredient and say "not for me". BUT DON'T! Anchovy is in 90% of the Caesar salads you already eat and it does not tasty fishy at all. It gives an amazingly salty and flavorful bite that, if you omit it, will lessen the tastiness of this dish. So please give it a try - you won't regret it! PLEASE ROMAINE CALM INGREDIENTS Chicken: 5-6 Chicken thighs, cubed 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder Dressing: 1/2 cup of mayonnaise 2 teaspoons dijon mustard (I use Grey Poupon) Zest from one lemon (roughly 1 tablespoon) 2 tablespoons fresh lemon juice 3 teaspoons minced garlic 1 tablespoon finely chopped anchovies (I always do a heaping tablespoon) 1 teaspoon worcestershire sauce 1 teaspoon malt vinegar (other vinegars work too, red wine, white, rice) 1/2 teaspoon pepper 1/3 cup grated parmesan cheese, plus more for topping Pasta Salad: 12 ounces pasta, like bowties, rotini, or penne 2 large hearts of romaine lettuce INSTRUCTIONS First, let's make the dressing! Whisk in all the ingredients except for the parmesan cheese until well combined. Then add the parmesan cheese and mix well again. Set aside. Now, let's cook the pasta. Bring a large pot of salted water to boil and cook the pasta al dente (I usually cook it 3 minutes before the time on the box). Drain and put into a large serving bowl to cool completely to room temperature (at least 10 minutes). While the pasta is cooking, let's cook the chicken! Heat the olive oil over medium-high heat in a large skillet, add the chicken. Now add the salt, pepper, and garlic powder and toss to evenly cover the chicken. Cook completely, 5-8 minutes then add to the bowl with the pasta, also let cool to room temperature. Cut the romaine hearts into 1-inch pieces. Don't add the romaine until ready to serve (this avoids wilting the lettuce). If you plan to eat it right away, once the pasta and chicken have cooled, add in the romaine and dressing and toss to evenly coat each delicious piece. If you want to eat it later, put everything in the fridge separately, and when you are ready to serve it, add in the dressing and lettuce and toss to coat. (I personally love it cold!) And don't forget to top off with some more parmesan and freshly ground pepper! BON APPETIT! BACK TO SALTY

Looking for a perfect topping for burritos? Tacos? Burrito Bowls? Pizza? Look no further. This lime-y, tangy, salty, spread will help elevate any dish and in just 5 minutes! Avocado spread Active Time: 5 Minutes Start to Eat: 5 Minutes Makes: 1 Cup of Spread INTRODUCTION Looking for a perfect topping for burritos? Tacos? Burrito Bowls? Pizza? Look no further. This lime-y, tangy, salty, spread will help elevate any dish. It's also the perfect consistency to replace things like mayonnaise and sour cream for a healthier option! PLUS, this is perfect as a dip for veggies, chips, meatballs, etc. Give it a try, it only takes 5 minutes to make! That's a kick hass avocado INGREDIENTS 1.5 avocados or 1 jumbo avocado 1 lime (or roughly 3 tablespoons) A small handful of cilantro 1 tablespoon garlic powder (or you can use minced) 3 tablespoons olive oil (or more) 1 teaspoon salt 1 teaspoon pepper Dash of cumin (optional) Dash of cayenne (optional) INSTRUCTIONS Combine all ingredients in a food processor. Add more salt and pepper to taste. Add more lime juice and/or olive oil if too thick. You can play around with this, it's a very forgiving recipe in terms of quantities - so put in the amounts you want! This is my go-to for a lot of recipes, it's a great sour cream or mayonnaise replacement. You can use it as a sauce, a dip, etc. AND since it has so much acid (lime juice) in it, you can store it in a container in the fridge and it will last for a few days! BON APPETIT! BACK TO SALTY

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These sugar cookies are the ultimate sugar decorating cookie. They have amazing flavor and texture plus they keep their shape from cookie cutting through cooking and they are very easy to decorate! This recipe is my go-to for every holiday cookie and these doughnut cookies are such a crowd-pleaser. DOUGHNUT COOKIES Active Time: 45 minutes (Including Decorating) Start to Eat: 5 Hours (Including Chill Time) Makes: 30 Cookies INTRODUCTION These sugar cookies are the ultimate sugar decorating cookie. They have amazing flavor and texture plus they keep their shape from cookie cutting through cooking and they are very easy to decorate! This recipe is my go-to for every holiday cookie and these doughnut cookies are such a crowd-pleaser. Also, the only "flavor-forward" ingredient in this cookie is nutmeg and I always use freshly grated nutmeg, I think it makes all the difference! But I obviously know that not everyone has fresh nutmeg in their cabinet which is fine too! Modified from Bon Appetit 's Holiday Sugar Cookies recipe DONUT YOU FORGET ABOUT ME INGREDIENTS Dough: 2 ⅔ cups all-purpose flour plus more for dusting 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground nutmeg (freshly grated is best!) 1 cup (2 sticks) unsalted butter minus 1 tablespoon, room temperature 1 cup light brown sugar, packed 1 large egg, room temperature 1 teaspoon vanilla Icing: 4 cups powdered sugar 3.5 tablespoons meringue or egg white powder 6 tablespoons of lemon juice (or water ) Gel food coloring, I used pink, turquoise, and brown. Leaving a small amount of the plain icing to use as “white”. Topping: Rainbow Sprinkles! You can also use coconut, mini chocolate chips, icing decoration, etc. you can get creative here! INSTRUCTIONS Sift flour, baking powder, salt, and nutmeg in a medium bowl, set aside. Using an electric mixer, beat butter and sugar in a large bowl until fluffy. Beat in egg and vanilla. Mix flour mixture into butter mixture until fully incorporated. Turn dough out onto a lightly floured surface and knead gently for about 1 minute. Shape dough into two ever circles (about ½ inch thick). Wrap in plastic and refrigerate for at least 4 hours and up to 1 day. Take out one circle of dough, let soften for about 15 minutes at room temperature before rolling out. Preheat the oven to 350 °F. Line two baking sheets with parchment paper, silicone mats, or butter. Roll out dough on a lightly floured surface to about ⅛ inch thick. Take circle cutters, roughly 3 ½ inches in diameter for cookie shapes and 1 1/4 for middle cut out. Transfer cookies to prepared baking sheets 1 inch apart, they will not spread much. Gently reroll dough scraps, be sure to flour the surface again. Cut out more cookies and transfer them to the baking sheets. Bake cookies until light brown on the edges, roughly 12 minutes. Let cool for 5 minutes on the baking sheet then transfer to a rack to cool completely. Repeat with the second round of dough. The dough can be frozen for up to a month - it can actually be frozen for longer but be sure to watch for freezer burn. While the cookies cool, make the icing. Whisk together the powdered sugar, meringue powder, vanilla extract, and milk. Separate into 4 equal-sized bowls. Using gel food coloring, take a tip of a toothpick and add different colors to each bowl (use a tiny bit at a time, you can always add more!). Place each icing bowl into a plastic bag or piping bag, I like to use regular sandwich-size plastic bags. When ready to decorate, cut the tiniest slit off of a corner of each bag and pipe the outside and inside lines of the “doughnut” icing lines. Once that dries, fill in the rest of the icing making sure to use cookie picks or toothpicks to smooth the icing to the edges. Next, sprinkle on those sprinkles! BON APPETIT! BACK TO SWEETS

This is THE cookie that will change your opinion on what a chocolate chip cookie should taste like!  Brown Butter chocolate chip COOKIES Active Time: 30 minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 10 Cookies INTRODUCTION These cookies are an absolute DREAM. These are so simple yet so complex - a decadent, rich, craveable experience in every bite. This is THE cookie that will change your opinion on what a chocolate chip cookie should taste like! The brown butter adds a nutty, earthiness. The dark brown sugar adds a caramelized, molasses-like flavor and the bread flour gives it an amazingly chewy texture while still giving you the gooey chocolatey centers and crispy crunchy edges. CHIP, CHIP, HORRAY! INGREDIENTS 6 tablespoons unsalted butter 6 tablespoons salted butter 1/2 cup light brown sugar 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 egg, room temperature 1 egg yolk, room temperature 1 tablespoon vanilla 1 1/4 cup all-purpose flour 3/4 cup bread flour 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups chocolate chips I use all bittersweet but you can use semi-sweet or a mixture of both! I like to roughly chop about 1/2 cup of the chips to give the cookies some chocolate specks throughout the entire cookie. Malden flake salt for topping INSTRUCTIONS First, let's brown that butter! In a small saucepan, heat both kinds of butter over medium heat, stirring occasionally until the butter begins to foam and you start to see little brown specks. Cook for another minute then take butter off the heat and allow to cool to room temperature (roughly 8-10 minutes). In a large mixing bowl with whisk, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well. In a separate bowl, mix the flours, baking soda, and salt together. Then add that flour mixture to the butter mixer and using a spatula fold it in gently until almost combined. Then, fold in the chocolate chips until just combined. Next, scoop your cookies into 10 even balls (a little bigger than golf balls). They should look very shiny, almost "waxy". Sprinkle with flake salt then place them on a parchment-lined 1/4 baking sheet or plate and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight. When you are ready to bake the cookies, preheat the oven to 350° and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12-14 minutes or until the edges are golden brown, but the center is still gooey (err on the side of underbaking). Leave on the baking tray to cool for about 5 minutes before transferring to a cooling rack. ** quick tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out. BON APPETIT! BACK TO SWEETS

Ever had the brown sugar shaken espresso at Starbucks? Think of that in dessert form! This is a soft, chewy, decadent blondie with big bold espresso flavor balanced with the nuttiness of the brown butter and the sweetness from the granulated and brown sugars.  ESPRESSO BROWN BUTTER BLONDIES Active Time: 15 minutes Start to Eat: 1 hour Makes: 16 blondies INTRODUCTION Ever had the brown sugar shaken espresso at Starbucks? Think of that in dessert form! This is a soft, chewy, decadent blondie with big bold espresso flavor balanced with the nuttiness of the brown butter and the sweetness from the granulated and brown sugars. You might not need that second cup of coffee! These are packed with espresso powder and real espresso to give you that extra boost of energy. Adapted and Modified from Curly Girl Kitchen Espresso yourself INGREDIENTS 1 cup (2 sticks / 227g)) of unsalted butter 1 1/3 (290g) cups granulated sugar 1 tablespoon vanilla 2 large eggs, room temperature 2 tablespoons espresso powder 2 1/2 cups (300g) of flour (spooned and leveled) 1 1/4 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons espresso, hot and fresh and extra strong! 1/4 cup plus 2 tablespoons (82g) packed brown sugar 1/4 cup (30g) all-purpose flour INSTRUCTIONS Preheat your oven to 350 degrees. Now, let's brown that butter! In a small saucepan, heat the butter over medium heat, stirring occasionally until the butter begins to foam and you start to see little brown specks. Cook for another minute then take butter off the heat and allow to cool for 1-2 minutes. In a large mixing bowl with whisk, combine the slightly cooled brown butter and granulated sugar (it will look like wet sand). Next, add the vanilla and eggs and mix until well combined and smooth. In a separate bowl, mix the flour, baking powder, salt, and espresso powder together. Then add that flour mixture to the butter mixture and using a spatula fold it in gently until combined. Prepare your 8x8 brownie pan with parchment paper hanging over the edge for easy removal. Then pour your batter into the pan. Next, mix your hot espresso, brown sugar, and flour together until combined and smooth. Pour this over your blondie batter and using a knife or chopstick (that's what I use) gently swirl it into the blondie batter then level the top. Bake for 23-26 minutes or until the edges are set but the blondies themselves may seem underdone and undercooked. This is fine! Do not overbake these or they will end up dry and cakey instead of that heavenly chewy, gooey blondie that you want! Set the pan on a cooling rack, and cool completely in the pan before removing and cutting into squares. BON APPETIT! BACK TO SWEETS

Food Photography, Food Inspiration, Recipe Innovation. Just a woman in a ill-lit Los Angeles apartment sharing her love for food with those who want to try some new things! ABOUT ME Hi, I'm Elise Wine (yes, that's my real last name)! I currently live in Los Angeles, but grew up in Boston and was born in France. I share a cozy 2-bedroom apartment with my husband, where the kitchen may be poorly lit, and the stove is electric, but that doesn’t stop me from creating and capturing delicious meals and baked goods. My wonderful husband is my handy dandy food taster and I don't think he's mad about it. As a self-taught and mom-taught cook, my love for food and its diverse cultural roots runs deep. My mom’s work took her to places like Hong Kong, France, Portugal, and Thailand, introducing me to a world of flavors at a young age. Every time she returned, we’d experiment in the kitchen, recreating the dishes she fell in love with in each country. That sparked my love and passion for flavor and variety in food. I believe that life is too short not to explore strange, delicious, and flavorful foods. Food is more than just sustenance; it’s a universal language that brings love, laughter, and lasting memories. Some of my fondest memories revolve around food, from learning to roll sushi with my mom (and her endless patience) to enjoying my grandma’s special “yellow rice” during the holidays—turns out it was just saffron, but how was I supposed to know that?! Whether it’s our family’s annual New Year’s Eve sushi night out or trying out a new recipe, food has always been at the heart of my most cherished moments. I’m thrilled to share my culinary creations and food photography with you so you can get inspired and create memories with your loved ones. Here at Loyal Olive Oil, you’ll find inspired recipes that reflect my love for bold flavors, creative presentation, and the joy that food brings. Fun Facts: I love plain cold pasta straight from the fridge. I've been making my own sushi since I was 10. I love all things Harry Potter and Lord of the Rings. I love playing video games. Yes, my last name is really Wine, and yes, I do love wine! I snort when I laugh, and I cook whenever I’m bored, angry, sad, happy, or just plain hungry—so let’s just say I cook a lot. Welcome to Loyal Olive Oil, where food, photography, and flavor come together. BON APPÉTIT! ABOUT MAUI We rescued a puppy in the summer of 2020 and named him MAUI. We named him Maui because he was wandering around the beach when he was found and he has some awesome features that make him look Hawaiian (in our opinion). Also, we love Pixar movies and are obsessed with Moana. He is a goofball and loves being around when I am cooking and photographing all of the goodies. He is a mixed breed for sure. He is mostly Chihuahua with some Toy Fox Terrier and a whole bunch of other breeds. We love him bunches and he's a model for sure so you will probably be seeing a lot of him in future photos! His favorite foods are Beef, Salmon, Shrimp, Broccoli, yogurt, and cheese! ABOUT US Matt and I have been together since 2011 - Woah! We met when we were both 20 working a summer job at a movie theater. This was in a small town between our two home towns in Massachusetts. Our parent's houses being so close together makes holidays a breeze since our families are just two towns apart. We share a huge passion for movies—so much so that we host an Oscar party every year and aim to see a new movie every week. We’re both absolutely in love with The Lord of the Rings series (seriously, the best movies ever made). We also enjoy staying active, whether it’s going on walks, hikes, or spending time at the beach (our first date was on a beach, after all). Our college years took us to different schools in Boston. I pursued Theater at Suffolk (still asking myself, what was I thinking?!), while Matt went to MassArt for Animation, and he’s crushing it! After four years, we moved in together into a small Brighton, MA apartment with a horrendous kitchen. We met some awesome people, had amazing times, and navigated a few crazy work experiences. But after three years, we decided to take a leap and move all the way to Los Angeles. When we arrived in LA, I had never been to California until I stepped off the plane. I was so nervous, but we’ve truly fallen in love with life here. That said, I miss my friends and family back east like crazy. In the summer of 2020, Matt and I had a trip planned to San Diego, one of our all-time favorite places, especially Ocean Beach (OB). That’s where he proposed! Everyone says this, but it truly was amazing—I cried a lot. That same week, we adopted our fur baby, Maui! So, while 2020 was challenging for many reasons, it also turned out to be one of the best years of my life. In the fall of 2021, we got married!!! Planning a wedding during a pandemic was no picnic, but honestly? It was a year filled with unforgettable memories, and I got to spend extra time with friends and family that I might not have had otherwise. September 18, 2021, was one of the best days of my life. Matt is the most incredible human, and I’m seriously one lucky lady. I walked down the aisle to the epic Jurassic Park Theme, and our first dance song was “You’ve Got a Friend in Me” from Toy Story. What did we have to eat did you ask? We kept it true to us. Our favorite sub shop, Monica’s Mercato in Boston, catered about 100 Italian subs, and The Rusty Can, a fantastic BBQ joint, provided brisket, pulled pork, and mac and cheese. For dessert, we indulged in my all-time favorite Boston doughnuts from Union Square Donuts. Oh boy, was it amazingly delicious! So there you have it, a little about Elise, Matt, and Maui! We’re just a couple of movie-loving, food-obsessed, adventure-seeking souls enjoying life in Los Angeles with our adorable pup. LET'S CHAT! Send Thanks for contacting me!

Spicy dry rub wings that come out moist and flavorful every time. These are seriously foolproof and are so quick and easy, they are perfect for hosting a game, an appetizer for game night, or for a full meal! SPICY DRY RUB WINGS Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 40 wings, 6 wings per serving so 8 servings! (or 2 servings for us) INTRODUCTION Spicy dry rub wings that come out moist and flavorful every time. These are seriously foolproof and are so quick and easy, they are perfect for hosting a game, an appetizer for game night or for a full meal! Don't be intimidated by the amount of ingredients, all of them will maximize your flavor but if you don't have a couple of them...not big deal - it'll still taste great! Just put that amount of spice that you're missing and add it onto your favorites spices. JUST WINGIN' IT INGREDIENTS 4 lbs wings 2 tablespoons vegetable or canola oil ½ tablespoon salt ½ tablespoon ancho chili powder ½ tablespoon smoked paprika ½ tablespoon paprika ½ tablespoon garlic powder ½ tablespoon onion powder 1 teaspoon cumin 1 teaspoon cayenne powder (or more for spice preference) ½ teaspoon dried mustard powder ½ teaspoon pepper ½ teaspoon oregano ½ teaspoon thyme *Optional: ½ teaspoon malt vinegar powder INSTRUCTIONS Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Top that with an oven-safe rack and spray it with nonstick spray. Set aside. In a small bowl, combine all of the spice ingredients (all ingredients minus the chicken and oil). In a large bowl, toss the wings in the oil. Add the rub to the wings and toss (or use your hands) to coat all of the wings. Add the wings to the baking sheet, they can be close together but shouldn’t be touching. Bake for 45 minutes, turning them over halfway through. Remove from the oven, garnish with some chive or scallion if you want, and serve immediately - but be careful, they are hot! BON APPETIT! ** They are great with a ranch or blue cheese dip! BON APPETIT! BACK TO SALTY

Blueberry tarts and pies are some of my favorite spring and summer desserts. Cool, tangy, and refreshing lemony blueberry tart comes together quick and easy! Blueberry Tart Active Time: 35 Minutes Start to Eat: 3 Hours (Including Chill Time) Serves: 8-10 INTRODUCTION Blueberry tarts and pies are some of my favorite spring and summer desserts. Cool, tangy, and refreshing lemony blueberry tart comes together quick and easy! The simple bright berry filling sits in a flaky buttery crust. This is a perfect recipe for spring and summer celebrations like Easter, Mother's Day, Memorial Day, and 4th of July! Tart Crust from Silver Palette : Sweet, Buttery Tart Crust. DON'T GO BREAKING MY TART INGREDIENTS Crust (from Silver Palate Cookbook): 1 ⅔ cups all-purpose flour ¼ cup granulated sugar ½ teaspoon salt 10 tablespoons (1 ¼ sticks) unsalted butter, chilled 2 egg yolks 1 teaspoon vanilla extract 2 teaspoons cold water Filling: 5 cups of fresh blueberries ¼ cup plus 2 tbsp water 2 tablespoons cornstarch 2 teaspoons grated lemon zest 3 tablespoons lemon juice ½ cup sugar Pinch of salt INSTRUCTIONS Sift flour, sugar, and salt in a food processor or mixing bowl if using your hands or a pastry blender. Cut the chilled butter into pieces and add to the food processor. Pulse the processor until the mixture resembles a coarse meal. Mix the egg yolks, vanilla, and water together in a small bowl, then add to the flour mixture. Pulse until JUST combined. Dump the dough on a lightly floured surface, knead the dough, then form into a ball. Wrap the dough in plastic wrap and chill for 2-3 hours. Preheat the oven to 425° F. Place chilled dough on a lightly floured surface and, using a rolling pin, roll into a large circle (big enough to line your removable-bottom tart pan). Place the dough in the pan and form to the edges. Line the dough with foil or parchment paper, and fill with weights or beans. Bake for 8 minutes, remove the foil and weights. Prick the dough with a fork in several places. Bake for 4 minutes more. Remove from the oven, set aside to cool. For the filling: In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally until berries begin to break down, 3 to 4 minutes. In a small bowl, mix cornstarch with 2 tablespoons of water; stir into the simmering. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in the remaining 3 1/2 cups of fresh berries. Immediately pour the hot berry mixture into the cooled tart shell, and smooth with a spatula. Bake the tart at 425°F for 10 minutes. Remove, let cool. This is also delicious cold! BON APPETIT! BACK TO SWEETS

Potato salad covered in a sauce full of dill, vinegar, lemon, garlic, mustard, and some sour cream to add a bit of that creaminess you miss from a mayonnaise potato salad. german-style dill potato salad Active Time: 15 Minutes Start to Eat: 30 Minutes Serves: 4-5 INTRODUCTION Listen...I'm not against mayonnaise BUT I do tend to pick vinegar over mayonnaise in most cases, like sandwiches, cold salads, etc. And this salad does not disappoint. It's covered in a sauce full of dill, vinegar, lemon, garlic, mustard, and some sour cream to add a bit of that creaminess you miss from a mayonnaise potato salad. Feel free to add any other veggies you want with this too! I've added asparagus, green beans, green peas, jalapenos, you name it! SPUD-TACTULAR INGREDIENTS 1 lb small potatoes (I used a petite medley with golden, red and purple potatoes) ¼ cup olive oil ¼ teaspoon lemon zest 2 teaspoons lemon juice 2 teaspoons salt 2 teaspoons black pepper 1 large garlic clove, minced 1 tablespoon mustard ½ cup fresh dill, chopped 2 tablespoons malt vinegar 2 tablespoons red wine vinegar 2 tablespoons. sour cream 3 scallions, chopped INSTRUCTIONS In a large pot of boiling water. Drop in the whole potatoes (careful not to splash - use a ladle to drop in). Cook for roughly 13-15 minutes, until tender with a fork. While potatoes are cooking, whisk together all ingredients in a bowl, set aside. Drain the water from the potatoes, and with a potato masher or fork, mash the potatoes slightly (so it’s in bite-sized pieces but not mashed like mashed potatoes). Add in all ingredients while potatoes are still warm, mix until incorporated, top with any extra dill sprigs. BON APPETIT! BACK TO SALTY