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

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

Enter the CHURRO flavored poptart - made with a gooey, soft cinnamon filling and covered in cinnamon-sugar - you'll be making these again soon. CHURRO POPTARTS Active Time: 25 Minutes Start to Eat: 3 Hours (Including Chill Time) Makes: 12 INTRODUCTION Who didn't enjoy a poptart for snack time? It's almost like they had a poptart for every kind of person, they had unfrosted strawberry for the nerdy kids (this was my favorite), brown sugar cinnamon for the kids' whose parents let them eat whatever they wanted (jealous!), apple cinnamon for the cool kids, and frosted cherry for the teachers. HA! But seriously, who didn't love a poptart, toasted or untoasted they were sweet, crumbly, and delicious. So why not make my own flavor?! Enter the CHURRO flavored poptart - made with a gooey, soft cinnamon filling and covered in cinnamon sugar - you'll be making these again soon. CHURRO'K BY ME INGREDIENTS Crust: 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup unsalted butter, chilled 1 egg 3 tablespoons milk Filling: ½ cup light brown sugar, packed 4 teaspoons all-purpose flour 3 teaspoons cinnamon 1 egg 1 tablespoon milk Topping: 2 tablespoons sugar 1 teaspoon cinnamon INSTRUCTIONS Whisk together the flour, sugar, and salt. Cut the butter into pieces and work it into the flour mixture, until the mixture starts to hold together, with lumps of butter still visible. Mix the egg and milk, and add it to the dough, mix until combined. Divide the dough in half. Shape each half into a rough 3" x 5" rectangle. Wrap in plastic, and refrigerate for 30 minutes (or up to 2 days). To make the filling: Whisk together the brown sugar, flour, and cinnamon. Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even rectangle. Trim off the edges; set aside the scraps. Cut the dough into 3x4 rectangles, placing them on a parchment paper-lined baking sheet. Roll the second piece of dough just as you did the first. Beat the egg and milk, and brush it over each of the dough rectangles on the baking sheet. Place a heaping tablespoon of filling into the center of each egg-washed rectangle. Place the second sheet of dough atop the first, using your fingertips, press firmly around each pocket of filling, sealing the dough well on all sides. Then use a fork to score the edges. Then using a toothpick or the fork again, prick the tops of the tarts several times. Mix the cinnamon sugar together. Generously, sprinkle the tarts with cinnamon sugar. Refrigerate them, uncovered, for 30 minutes. Preheat your oven to 350°F. Remove the tarts from the fridge, and bake them for 30 to 35 minutes, until they're a light golden brown. Remove them from the oven, and allow them to cool on the pan. BON APPETIT! BACK TO SWEETS

I mean who doesn’t like buffalo chicken pizza?! This is loaded with the favorites, buffalo sauce, onion, jalapeno, celery, chicken, and cheese! Buffalo Chicken Pizza Active Time: 25 Minutes Start to Eat: 35 Minutes Serves: 4 at 2 slices a person (because who just eats one slice?!) INTRODUCTION I mean who doesn’t like buffalo chicken pizza?! This is loaded with the favorites, buffalo sauce, onion, jalapeno, celery, salty and spicy chicken, and cheese! Store-bought pizza dough - I prefer the Trader Joe's pizza dough but I’ve also used the Whole Foods ones and that one is good too. Whole Foods is a bit breadier and Trader Joe's gives a bit more of a thin-crust texture which I love! Buffalo is my guilty pleasure meal so I try to come up with quick and unique ways to mix it up! SLICE, SLICE, BABY INGREDIENTS Chicken: 3 boneless, skinless chicken thighs, cut into 1-inch pieces 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cayenne ½ teaspoon paprika 1 teaspoon garlic powder 2 tablespoons buffalo sauce Crust: 3 tablespoons butter ½ teaspoon oregano ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon pepper Pizza: ¾ cup of pasta or pizza sauce 1 jalapeno, thinly sliced ½ yellow onion, thinly sliced 3 garlic cloves, thinly sliced 1 ½ cups grated cheese ½ cup celery, sliced 3/4 cup buffalo sauce INSTRUCTIONS Make sure the pizza dough is out of the fridge - if it’s too cold it will break when you try to stretch it. I would recommend leaving it out at room temperature for around 30 minutes. Preheat the oven to 475°F. Heat olive oil in a skillet, add the chicken to the hot pan. Add all of the seasonings except for the buffalo sauce, cook until chicken is almost entirely cooked through, add buffalo sauce, mix. Keep the pan on extra-low, keeping the chicken warm while you prepare the rest. On a lightly floured surface, roll out the dough into a circle (should end up being roughly 16 inches in diameter), transfer to a pizza tray or what you plan on cooking the pizza on, then curl the edges in to create a crust. Heat the 3 tbsp. butter in the microwave until melted. Add oregano, garlic powder, salt, and pepper and mix. Using a pastry brush spread this mixture all over the crust edges. Spread the pasta sauce and about 1/4 of the buffalo sauce over the dough, making sure to push to the edges. Sprinkle ½ cup of the cheese over the sauce. Add the jalapeno, onion, and garlic, making sure to evenly place them all over the pizza. Add the chicken, making sure not to include any of the excess liquid from the pan. Add the rest of the cheese. *This is where you can add the celery if you want it cooked, I like the crispy fresh celery taste so I add it on the cooked pizza or in the middle of cooking the pizza. Drizzle the buffalo sauce on the pizza. Put the pizza in the oven and cook for roughly 12-14 minutes until the edges are browned and the pizza is bubbling. Remove from the oven, and place pizza on a cutting board. Allow to cool for a few minutes then cut into 8 slices. Note: Feel free to add blue cheese or ranch but not until you are ready to eat so that it doesn't get the pizza too heavy or soggy. (I recommend blue cheese crumble instead of sauce!) **Step-by-step pictures below if you need the guidance! BON APPETIT! BACK TO SALTY STEP 1 Cook your chicken STEP 2 Prepare your veggies! STEP 6 Bake your pizza, add the celery, slice and enjoy! STEP 1 Cook your chicken 1/6

There was a lot of trial and error but one day I had leftover beignet dough that I didn't know what to do with so I just rolled it out and made cinnamon rolls with it. OH. MY. GOODNESS. They came out so light and fluffy and full of amazing flavor, I'm so excited to share this recipe, it is a definite weekend go-to for me. LIGHT AND FLUFFY CINNAMON ROLLS Active Time: 25 Minutes Start to Eat: 2.5 Hours (Including Rest Time) Makes: 8 Rolls INTRODUCTION Personally, I was never a fan of cinnamon rolls or buns growing up, they were always so dense and doughy with soo much frosting. So I decided to make my own! There was a lot of trial and error but one day I had leftover beignet dough that I didn't know what to do with so I just rolled it out and made cinnamon rolls with it. OH. MY. GOODNESS. They came out so light and fluffy and full of amazing flavor, I'm so excited to share this recipe, it is a definite weekend go-to for me. Also, feel free to change up the flavors! I've added nutmeg, cardamom, cinnamon, pumpkin spice, etc. to the center and even sometimes to the dough itself. Get creative, it's your time to rise and SHINE! JUST ROLL WITH IT INGREDIENTS Dough: ¾ cup warm water 2 ¼ teaspoons (1 package) active dry yeast ¼ cup sugar 1 egg, room temperature ½ cup milk, room temperature 1 teaspoon vanilla extract 3 ½ cups all-purpose flour ½ teaspoon salt 2 tablespoons unsalted butter, room temperature 1 teaspoon vegetable oil Filling: ½ cup softened unsalted butter (plus more for the pan) 6 tablespoons sugar 3 tablespoons ground cinnamon Glaze: 1 cup powdered sugar 1 teaspoon vanilla extract 2 tablespoons milk pinch of salt (optional) INSTRUCTIONS In a small bowl, combine the water, yeast, and sugar. Whisk it all together then let it sit for 5 to 10 minutes until the yeast dissolves and starts to froth up. (if it doesn’t froth up, throw it out and start over). Add the egg, milk, and vanilla, and whisk to blend. In a large bowl, with a hand mixer or stand mixer with dough attachment, combine the flour and salt. Add the yeast mixture and butter to the bowl, mix until well incorporated. When the dough pulls away clean from the bowl. (you may need to add up to 2 tablespoons more of flour to ensure the dough isn’t sticking to the bowl) remove the dough from the mixer and place it in an oiled bowl (oiled with a tablespoon of vegetable oil). Cover it with a kitchen towel or plastic wrap and place it in a warm place until doubled in size, 1 to 2 hours. (You can place the dough in the fridge at this point for up to 2 days). **If you don’t have a warm area, turn the oven on to 200°F, place the bowl in the oven with the oven door open a crack then turn the oven off. Roll out the dough in a long rectangle about ¾ of an inch thick (roughly 14 x 8). Spread the softened butter evenly over the dough. Mix the cinnamon and sugar together and sprinkle over the butter. Roll up the dough starting at the long edge. Cut into even slices about 2-3 inches wide. Coat a muffin pan with butter or you can use muffin cups or parchment paper. Place 1 slice of cinnamon roll per muffin cup then let the dough rise (about 40 minutes). Preheat the oven to 350°F. Bake for about 18-25 minutes or until the tops are slightly browned, err on the side of underbaking - you want them to be fluffy, not dried out. While the rolls are baking, Let’s make the glaze! In a small bowl, whisk milk, powdered sugar, and vanilla until smooth. When the cinnamon rolls have cooled slightly, drizzle glaze over the tops. BON APPETIT! BACK TO SWEETS

Edible, no bake, eggless, black cocoa cookie dough! Perfect for Halloween parties, holidays, and weeknights on the couch. EDIBLE BLACK COCOA COOKIE DOUGH Active Time: 15 Minutes Start to Eat: 15 Minutes Makes: 22 dough scoops INTRODUCTION Guilty of eating more of the cookie dough than the cookie? These are no-guilt, no bake, edible black cocoa cookie dough. Made with flaxseed instead of egg, they still have that wonderful soft chewy texture and are perfectly safe to eat! The black cocoa gives it that very rich chocolate flavor with that perfectly doughy bite, plus the mini chocolate chips adds in that perfect amount of texture. You can freeze in ready-to-eat balls for up to 6 months! The perfect little snack! YOU DOUGH, GIRL! INGREDIENTS 1 1/2 cups (175g) all-purpose flour, tempered 1/2 cup (50g) black cocoa (can use regular cocoa powder) 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup (180g) packed light brown sugar 1/4 cup (55g) granulated sugar 1 tablespoon flaxseed powder (flaxmeal works!) 3 tablespoons cold water 1 tablespoon milk 2 teaspoons vanilla extract 1 cup mini chocolate chips INSTRUCTIONS First, let's temper your flour! Preheat your oven to 325 degrees. Spread your flour in a thin, even layer on a baking sheet and "cook" for 10 minutes, mixing the flour halfway through. Cool before using. Next, combine the flaxseed and cold water, mix well and set aside to thicken. Next, in a medium bowl combine flour, cocoa powder, and salt and set aside. In a bowl with a stand mixer or hand mixer, beat butter and sugars until well combined. Add the flaxseed mixture, vanilla, and milk and mix on medium speed until fluffy (4-5 minutes). Turn your mixer on low and add in the flour mixture until just combined. Next, fold in your chocolate chips. Finally, devour the bowl! *Can last at room temperature for just a couple of hours. Keep in the fridge for 1 week or you can freeze in ready-to-eat balls for up to 6 months! The perfect little snack! *Cookie Scoop Pictured 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!

These pork meatballs are so versatile. You can eat them as an appetizer with some dip, in coconut curry for a delicious soupy meal, over a bed of rice with sauteed veggies, and so many more options. These are moist and flavored with bold Asian flavors. Asian Pork Meatballs Active Time: 20 Minutes Start to Eat: 30 Minutes Makes: 35 Meatballs INTRODUCTION These pork meatballs are so versatile. You can eat them as an appetizer with some dip, in coconut curry for a delicious soup-y meal, over a bed of rice with sauteed veggies, and so many more options. These are moist, salty, savory and flavored with bold asian flavors. This makes a lot! Should you cut this recipe in half? That's up to you, but they freeze well and you will be happy you made the full amount when you want a quick meal. ALSO, you can use this same recipe (minus the breadcrumbs and eggs) for pork wontons! Grab life by the meatballs INGREDIENTS 4 lbs ground pork or shoulder/butt roast 1 large leek, chopped ¼ cup soy sauce 2 tablespoons sesame oil 1 tablespoon chili oil 1 heaping tablespoon fresh grated ginger 6 large garlic cloves, minced 1 teaspoon fish sauce 2 tablespoons rice vinegar 2 tablespoons black vinegar 2 tablespoons olive oil ½ tablespoon red pepper flakes 2 tablespoons sesame seeds. (optional: plus more for topping) 1 tablespoon salt 1 tablespoon pepper ¾ cup breadcrumbs 2 eggs INSTRUCTIONS Preheat the oven to 400°F. You can either use ground pork or grind your own. I would 100% recommend grinding your own, it makes the meatballs that much softer, but not problem if you can't! Mix all ingredients minus the eggs and breadcrumbs together in a bowl until combined. Add breadcrumbs and eggs, mix thoroughly. Scoop out golf ball-sized balls and place them on a baking sheet. Sprinkle with sesame seeds (optional). Bake for 15 minutes or until they are browned on the tops and around the bottom. Let cool slightly on the baking sheet, BON APPETIT! BON APPETIT! BACK TO SALTY

Love a good margarita? Me too! This takes it up a notch. With jalapenos (or serrano if you really love spice) for a kick and cucumber and basil to cool it down and brighten it up, this is a perfectly refreshing but zesty cocktail.  THE EL CAMINO Active Time: 5 Minutes Start to Drink: 5 Minutes Serves: 1 INTRODUCTION Love a good margarita? Me too! This takes it up a notch. With jalapenos (or serrano if you really love spice) for a kick and cucumber and basil to cool it down and brighten it up, this is a perfectly refreshing but zesty cocktail. Why did I call it the El Camino? First, I LOVE Breaking Bad, and honestly, I think this is the perfect cocktail to enjoy while watching the best drama show ever made. It's refreshingly original, fun, and captivating but puts in a punch. Second, it's made using Bryan Cranston and Aaron Paul's amazing mezcal, Dos Hombres. It doesn't get any better. YEAH, SCIENCE bitch! INGREDIENTS Muddle: 1 cucumber slice, diced 2 jalapeno (or serrano for extra heat) slices, diced 3 large basil leaves Drink: 1.5 ounces blanco tequila 1.5 ounces Dos Hombres mezcal 2 ounces lime juice 1 ounce Cointreau 1/2 ounce simple syrup Rim: Coarse salt Lime zest Tajin Garnish: 1 Slice jalapeno 1 slice of lime (for rim) INSTRUCTIONS In your shaker, muddle the cucumber, jalapeno, and basil. Fill your shaker with ice. Add in all drink ingredients and shake for about 10 seconds or until the shaker gets cold and frosty. Mix together the rim ingredients, however much of each is up to you, or you can use sugar instead of salt or tajin if you want to balance out the spice. Using a lime slice or rind, rub the rim of the glass to make the rim mixture stick. Rim your cocktail glass and add ice. Strain the cocktail into the prepared glass. Garnish with all, some or none of the garnishes - up to you! Then enjoy...b*tch. BON APPETIT! BACK TO SALTY

A campfire classic turned perfect barbeque treat! These were SUCH a hit at this year's 4th of July party and the perfect dessert to wow your friends (with very little effort!). Rice Krispie S'mores Active Time: 25 minutes Start to Eat: 1 Hour 45 Minutes (Including Chill Time) Makes: 18 Treats INTRODUCTION S'MORE, THE MERRIER A campfire classic turned perfect barbeque treat! These were SUCH a hit at this year's 4th of July party and the perfect dessert to wow your friends (with very little effort!). Just grab your classic s'mores ingredients plus some rice Krispie treats and some butter and voila! These are nutty, buttery, and delicious on their own but dipped in some chocolate and graham crackers makes them more decadent and rich. Feel free to mix up the chocolate too! I used semi-sweet (to please the most people) but you can do bittersweet, white chocolate, dark, milk, etc. whatever you prefer, or make a variety! The graham cracker dust is made using a food processor which gives it that great fine texture and allows for more of it to stick to the chocolate. BUT a Ziploc bag and rolling pin is a great fallback option...just be wary of the arm workout! INGREDIENTS 70 Grams of Butter (half salted, half unsalted) This equals roughly 2.5 tablespoons of each 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1, 16oz bag of mini marshmallows 6 cups of Rice Krispie Cereal 1, 12oz bag semi-sweet chocolate chips (or 2 cups) 9 graham cracker cookies (this was 1/3 of the box of Honeymaid brand) INSTRUCTIONS First, let's brown that butter! In a medium saucepan, heat both kinds of butter over medium heat, stirring constantly until the butter begins to foam and you start to see little brown specks. Heat for another minute then add in the vanilla, salt, and entire bag of mini marshmallows. Stir until combined and all of the marshmallows have melted into a smooth ribbony texture. Take off of heat. In a large bowl, add in your Rice Krispie cereal, then pour the marshmallow mixture over the cereal. Using a wooden spoon or spatula, stir until combined. Spread mixture over a parchment-lined (or buttered) half-sheet pan, and using your fingers or spatula, GENTLY spread to the edges and try to make it as even as possible. Place in the fridge for an hour to cool and set. Once set, take them out of the fridge and dump them on a cutter board, cutting them evenly into squares or rectangles (approximately 3 inches by 3 inches). * Next, let's prepare the "s'mores" part of these treats! Grab your graham crackers and put them in a food processor and pulse until they have turned into a fine crumb or "dust" as I like to call it. Then place it in a shallow bowl. If you don't have a food processor, just grab a Ziploc bag and a rolling pin and start banging away! Grab your chocolate and empty it into a heat-safe bowl, microwave for 30 seconds at a time until smooth (see tip). Assembly time! Grab one treat at a time and dip half of it in the chocolate, let the excess drip off then place in the bowl with the graham cracker making sure to cover all of the chocolate in the dust. Transfer to a parchment-lined baking sheet and let set until chocolate has hardened (approximately 20 minutes). Once set and the chocolate has hardened, you can serve it immediately or store it in the fridge for up to 3 days (just bring them to room temperature before serving to ensure you're getting that gooey chewy texture we all love!) * At this point, you can keep them on the sheet pan or cut up the R ice Krispies and store them, covered, for up to 2 days in the fridge before you dip and serve. Tip: When melting chocolate in the microwave, you never want to melt it until completely smooth. You always want to take it out when there are still visible chunks of chip left, then hand whisk it until completely smooth. This prevents you from overheating the chocolate. BON APPETIT! BACK TO SWEETS