Here is part two of the anxiously awaited Easy No-Knead Pizza Dough Recipe that I promised. Plus a few pictures from pizza night last week.
I honestly can’t remember the last time we ordered pizza. We’ve tried a lot of different ways to make pizza dough, and this is by far the easiest to make.
The whole process takes about 10 minutes, and you don’t even need to get your hands dirty. The dough stretches without getting holes, and when it bakes it forms this perfect crust that is crunchy on the outside and light and airy on the inside. You seriously won’t want to order pizza again once you start making your own. (more…)
If you only make quinoa one way this Summer then this should be it.
Miles and I just got back from a few weeks in Nicaragua. We surfed. We napped in hammocks. We ate rice and beans. We had such a rad time.
While we were gone I did some brainstorming for SEA SALT, so get ready for some new recipes that I promise will make your summer both delicious and relaxing.
This was one of those recipes that I made up on the fly, without having a concept of what I wanted to make before I started. Somehow those recipes always turn out to be the best.
The best thing about living in a location that is warm all year round is that we get a lot of visitors!
I made this salad for the first time last summer while Miles was off surfing in Sri Lanka with his bros, and it was so good I literally ate it every meal. The first time I made it I was inspired by another recipe I had come across, but since then I have made this so many times that I have altered it to become my own. The flavors get even better when it sits for a day or two, and it is a perfect cold salad packed with protein, veggies and the most delicious dressing of all time.
My mom used to make what she would call “lemonade pies” during the summer back in Connecticut and they were my favorite dessert for August nights on the screened-in porch, after coming home from a long soccer practice. (Think : graham cracker crust, Cool-Whip, and Country Time lemonade mix.) This recipe is a tribute to my mom and those delicious freezer pies, and that one preservative- rich ingredient that I could never give up.