With only four sleeps till Christmas, it’s quite likely your holiday traditions are looking a little different this year. We’re not all gathering at grandma’s house or having a gaggle of cousins over for a raucous Christmas morning. And if you’re like me, this means we can’t rely on our family members to deliver the traditional Christmas morning treats. Thankfully, I was recently introduced to Ali Stafford and her new cookbook, Bread, Toast, Crumbs. You might know Ali from her blog, Alexandra’s Kitchen – she’s got a list of 25 Christmas Cookies I’m currently drooling over.

But for now I’m focused on creating a special memory for Christmas morning – preferably one that doesn’t take days of advanced preparation or a mountain of baking skills as I do not have them.

Thankfully, that is what Ali is best known for – creating recipes real people can actually replicate! I immediately honed in on her Cinnamon Sugar Monkey Bread. My son loves all things cinnamon so I know this recipe be a winner, but it is a little less of a sugar bomb than cinnamon rolls, which I appreciate. I’ll have enough mega-five-year-old energy as it is. No additional assistance is necessary.

While so many of our traditions are flipped on their heads, I’m actually excited to take the opportunity to create new memories that could turn into new traditions for years to come.

RECIPE: Cinnamon Sugar Monkey Bread (serves 4)

The key to making monkey bread, sweet or savory, is to handle the dough as minimally as possible. Don’t get hung up on forming perfect balls- irregularity is part of the charm of this communal breakfast or dessert. As the portions of the dough rise, their imperfections dissolve into a cobble of cinnamon-sugar encrusted puffs. The glaze is optional, though a drizzle just before the mass is pulled to pieces makes for a pretty presentation.


2 cups (255 g) unbleached all-purpose flour, plus ¼ cup (32 g) for dusting
1 teaspoon kosher salt
1 teaspoon plus ¼ cup (55 g) granulated sugar
1 teaspoon instant yeast
1 cup lukewarm water
Softened unsalted butter, for greasing
1 teaspoon cinnamon
4 tablespoons (½ stick) unsalted butter, melted
½ cup confectioners’ sugar
2 teaspoons milk, plus more as needed


In a medium bowl, whisk together 2 cups flour, salt, 1 teaspoon granulated sugar, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 ½ hours, until the dough has doubled in bulk.

Set a rack in the middle of the oven and preheat it to 375F. Grease an 8-or 9-inch cast-iron skillet or circular or square baking pan with the softened butter. In a small bowl, stir together the cinnamon and remaining ¼ cup granulated sugar. Sprinkle 1 tablespoon of the mixture over the bottom of the prepared skillet.

Spread ¼ cup flour over a clean surface. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball. Use the forks to lift the dough onto the prepared clean surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, then shape the mass as best you can into the ball. Using a bench scraper or a knife, divide the mass into twelve to fourteen equal-size pieces, each 1 to 2 inches in diameter.

Using as much flour as needed to prevent sticking, shape each piece into a rough ball and immediately transfer them into the greased pan, evenly spaced. Let rise for 20 to 25 minutes. The balls may not rise to fill the skillet entirely, but they will puff when they bake.

Brush each ball with some melted butter, then pour over the remainder. Sprinkle with the remaining cinnamon-sugar mixture. Transfer the skillet to the oven and bake for 20 to 25 minutes, until golden.

Meanwhile, make the glaze: Whisk together the confectioners’ sugar and milk in a small bowl until it reaches a pourable consistency, adding more milk as needed. Remove the monkey bread from the oven and let it cool for 5 minutes in the pan before inverting the pan onto a plate, then invert it again onto a serving platter. Drizzle with glaze. Serve immediately.


For more of my favorite holiday recipes CLICK HERE.


Monkey Bread Photo Credit: Reprinted from Bread Toast Crumbs. Copyright © 2017 by Alexandra Stafford. Photographs by Eva Kolenko. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Even though summer months are beginning to wane, most of the tale-tell signs of a shift in seasons – namely schoolgoing back in session – doesn’t look to be happening any time soon. I don’t know about you, but I’ve decided to keep my summer cocktail game strong.

A Simply Delicious Summer Drink on Apartment 34

Thankfully I snagged a Skagerak Trolley to serve as our outdoor bar cart during our yard makeover and I’m definitely putting this pretty little baby to good use. I love the bar cart’s classic modern design, the use of warm (and durable!) teak mixed with powder-coated steel. This version is in this dark forest green but it also comes in white.

But my current go-to summer drink is crazy easy, refreshing, not overly strong. Most importantly it comes together in the few seconds you have before you have to chase a child around your house. If, like me, you need some fresh shelter in place inspiration I hope this helps. I’ll be diving into recipes in the next couple of weeks as well because no matter how much I love crispy rice and carmelized shallot pasta, it’s time to have some new tricks in the bag.

A Simply Delicious Summer Drink on Apartment 34A Simply Delicious Summer Drink on Apartment 34

RECIPE: Simple Summer G&T

85ml tonic
35 ml gin
lemon slices

Directions: Fill a double old fashioned or coupe glass with ice. Pour in the tonic. Top with gin, stir in 3-5 raspberries, and squeeze in a lemon slice to two. Enjoy!

Here are a few of my other go-to summer cocktails. Do you have a summer drink you’d add to the list? Share recipes in comments, please!

The Aperol Spritz

Cucumber Gin Fizz

Apartment 34 Fizz

Grapefruit Margarita 

Pineapple Mint Agua Fresca (virgin)


photography by seth smoot / styling kendra smoot

I have never been much of a baker – sorry no sourdough or banana bread is happening around here right now – and I wouldn’t even say I have much of a sweet tooth, but quartine starts to get to you after a while.

When I saw this cake by my friend and wonderful chef Amanda Frederickson, I knew I had to give it a go. She’s just come out with a fantastic cookbook called Simple Beautiful Food filled with gorgeous but most importantly easy-to-make dishes that you can whip up quickly.

This beauty of a cake’s primary ingredient is olive oil, but the addition of orange adds a lovely subtle flavor. This is the kind of cake you can eat for breakfast. Trust me, I tried it and I think you should too. Continue to scroll for the complete recipe.

orange cake recipe on apartment 34

Orange Olive Oil Cake with Mascarpone Whipped Cream
adapted from Food 52 recipe 

For the cake:
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 1/2 tsp. kosher salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 1/3 cups extra-virgin olive oil
• 3 large eggs, separated
• 1 1/2 Tbs. orange zest
• 1 1/4 cups whole milk
• 1/4 cup fresh orange juice
• 1/4 cup Grand Marnier

For the topping:
• 1 cup heavy whipping cream
• 2 Tbs. sugar
• 8 oz. mascarpone cheese, cold

Pre-heat oven to 350°F. Line a 9″ cake pan with parchment paper and spray with non-stick spray.

In a large bowl, whisk combine the flour, sugar, salt, baking soda, and baking powder.
In another bowl, combine the olive oil and egg yolks. Whisk well until creamy and emulsified, about 1 to 2 minutes. Add the egg whites, milk, orange zest, orange juice and Grand Marnier and whisk to combine.

Add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake the cake for about 1 hour or until a toothpick comes out clean when inserted into the middle. (Cover the top of the cake if it starts to become too brown).
Let the cake cool to room temperature.

When ready to serve the cake, make the mascarpone whipped cream by whipping the cream and sugar (either by hand or using a mixer) until soft peaks form. Add the mascarpone cheese and whip until just combined. Place a couple of large dollops of the whipped cream on the center of the cake and garnish with orange zest.
Serve immediately.

Makes 8 to 10 servings.

For our entire recipe archive, CLICK HERE. You can see everything I’ve been cooking in quarantine right here.

cake image and recipe courtesy of amanda frederickson, cake slice by moi

If, like me, you’re feeling a little behind the Easter eight ball, (yeah it’s coming up this weekend – I forgot too), you still have time to whip up a fun bunny-fest.

While I wasn’t really planning on doing much for Easter, my girl Cassandra’s Easter tabletop has me inspired to get my act together. This lovely little roasted carrot recipe also looks like it could be a real crowd pleaser.

A Tasty Easter Carrot Dish for Your Little Bunnies on apartment 34

(recipe from Simple Fare by Karen Mordechai)

2.5T olive oil
2.5T maple syrup
pinch of sea salt
6 bunches of baby carrots (about 30 small), scrubbed
25g parsley leaves
Pistachio dukkah

Preheat the oven to 260C. Line a baking sheet with parchment paper.
In a large bowl, stir together the olive oil, maple syrup and salt. 
Add the carrots and toss to coat. Spread the carrots in a single layer on the prepared baking sheet, top with half of the parsley and bake for 10-12 minutes, watching to ensure that the carrots char but do not burn too much.

Spread the labneh on a platter using the back of a spoon. Rest the carrots atop the labneh and top with dukkah and remaining parsley. Sprinkle with pinch of black salt.

2 ts fine salt
900ml full fat plain goats milk yogurt

Set super fine strainer over a bowl and line with double layer of cheesecloth. Stir the salt into the yogurt and scrap it to prepared strainer. Cover and refrigerate for 24h or until the labneh has reached the desired consistency.

Add a good spring cocktail,a classic deviled egg and maybe our most popular dessert of all time and I’ll call that a good party!

imagery and recipe adaptation by sanda vuckovic

Today we have extra tasty treat for you. My dear friend Maia is stopping by to take Tasty Tuesday to the next level. Maia is a bit of a renaissance woman. That’s a fancy way of saying she’s really good a lot of stuff. She’s a graphic designer, photographer, art director (of Rue Magazine no less), mother, founder of the fab online children’s shop Bitte (who is having a major sale this weekend FYI!), and also a great cook. Now that she bought her first house with an enviable yard, Maia has also become something of a amateur gardener too. Color me impressed.

I’m just thankful Maia is willing to share some of the fruits of her labor  – literally – in the form of amazing end-of-summer recipes inspired by what’s coming out of her garden right now. Even if you have to get your produce from the farmer’s market (like I do), fMaia is going to help us make the most of this seasonal bounty. Continue to scroll for three mouth-watering recipes.


First up is a recipe for Savory Zucchini Muffins. It’s a twist on the usual sweet zucchini bread, that as anyone who grows zucchini knows, you get sick of pretty quick. The best part is that these can easily be frozen in a ziplock freezer bag and brought out months from now when you’ve recovered from your zucchini overdose. You could also easily sub out half the flour with whole wheat flour to make them a little heartier. These little babies are great for breakfasts on the go or packed into school lunches.


Makes 12 Muffins
2 cups flour
2 tbsp sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp dried oregano
½ cup greek yogurt
½ cup milk
1 egg
1/4 cup melted butter
½ + 2 tbsp cup shredded cheddar cheese
1 tsp chopped fresh basil
2-3 minced garlic cloves
1 cup shredded zucchini (drained of excess liquid)

1. Preheat your oven to 350 degrees.
2. In a bowl whisk together the flour, baking powder, baking soda, sugar, salt and oregano.
3. In a separate bowl, whisk together the milk, yogurt and egg.
4. Stir the garlic into the melted butter.
5. Whisk the melted butter mixture into the other wet ingredients.
6. Add the wet ingredients to the flour mix, and gently combine. Don’t over mix the batter.
7. Stir in the shredded cheese (leaving out 2 tbsp for topping) shredded zucchini and chopped basil.
8. Spoon even amounts of mixture into a greased muffin tin and bake for 45 minutes, or until a toothpick inserted in the centre of the bread comes out clean.



I’ve already established how much I love peaches. As the season comes to a close (boohoo!), my friend Maia is back with the perfect to make good use of the final crop. This recipe for homemade peach granola is going on my must-make list this week. It’s as yummy for dessert as it is for breakfast. You better get your cook on before all the peaches are gone!


3 cups Rolled Oats
1/2 cup ground flaxseeds
2 cups Mixed Nuts – combo Almonds, Pecans, & Walnuts
3/4 cup Maple Syrup
1/2 cup Coconut Oil
1/2 tsp Salt
1 tsp Vanilla
1/2 tsp Ground Ginger
1/2 tsp Cinnamon
Vanilla greek yogurt
Dried peaches – You can buy them or if you want to make your own, follow the directions below.

1. Preheat oven to 300
2. Mix dry ingredients.
3. Mix wet ingredients.
4. Combine & thoroughly mix so all grains and nuts are coated.
5. Spread out on a cookie sheet
6. Bake for 1 hour, stirring and turning with a spatula halfway through.
7. Let cool completely
8. Spoon the vanilla yogurt into a small bowl, top with granola and dried peaches. Drizzle with a little maple syrup for an extra treat.

Oven Dried Peaches
Preheat oven to 200 degrees (if your oven goes lower you can do 170 degrees)
Slice peaches
Soak the peaches in lemon juice for a few minutes to keep from turning brown
Place on cookie sheet
Bake with the oven door ajar for 6-8hrs

roasted salsa recipe on apartment 34

While I’m a little sad to see summer go, there’s something about so comforting about fall. After the summer’s calling to constantly wander, spending an afternoon cozied up on the couch feels refreshing. And we all know couch-hanging must be accompanied by appropriate snacks! Thankfully, tomatoes and jalapeños are overflowing at the farmer’s market. This salsa is perfect for said couch hangs or better yet, late summer get togethers. And it’s so simple to make, you can whip up a batch with all the fresh and delicious produce available right now. I plan to make some big batches and freeze the extra for a little taste of summer in the middle of winter. That is if I can keep myself from just eating it all up right away! PS, this would go SO well with our homemade chilaquiles recipe.


5-6 medium tomatoes
1 large onion
1-2 Jalapenos
2-3 Cloves of garlic (unpeeled)
Juice of 1 lime
Small bunch of cilantro
agave (optional)

1. Preheat your oven to 400 degrees.
2. Wash and dry the tomatoes & jalapenos
3. Cut the tomatoes and onions in quarters
4. Place tomatoes, onions, jalapenos and garlic on a cookie sheet and bake in oven for 45-55 minutes. Until tomatoes are splitting and juicy and all veggies are a little dark and blistered on top.
5. Let cool
6. Add all veggies to a blender and blend together. Add lime juice, cilantro and salt to taste.
7. If you’re tomatoes weren’t very sweet you can add a smidgen of agave.

For the entire Tasty Tuesday archive CLICK HERE.

original photography for apartment 34 by maia m. smith

Hello there, summertime. I’ve missed you and love you oh so much. Sunshine, beach time, warm night. But actually one of my favorite things about this time of year is the food! I count down the months until peaches, berries, watermelon and cherries pack the market shelves. So today, I’m celebrating the season delicious summer-inspired smoothies. You know the smoothies I’m talking about. The ones filled with fresh produce from the farmer’s market—so fresh you can taste it in every slurp of the straw. Is there any better way to enjoy  summer? I think not. (And there’s also no better way to detox after an over indulgent fourth of July week! I’m talkin’ more about the cleanse I’m currently trying on Insta-stories right now btw).

To make sure you’re armed with the best smoothies fruit (and in some cases, veggies) can make, I rounded up five of the most delicious—not to mention beautiful—recipes the great interwebs have to offer.

5 smoothies to jumpstart your day on apartment 34

I have a major crush on blood orange everything. Every time I see the item included in the recipe, I’m instantly attracted, and this Blood Orange, Berry and Spinach smoothie is no exception. Filled to the brim with citrusy goodness and superfoods like chia and hemp seeds, your day will be off to an amazing start with this in your to-go mug.

5 smoothies to jumpstart your day on apartment 34

Ah, the classic green smoothie. In this case, the Green Goddess smoothie. It’s loaded with all the goods—spinach, apple, banana, chia seeds, almond milk and for an extra creamy twist, avocado. Your belly will be nourished and full for hours.

5 smoothies to jumpstart your day on apartment 34

This Wild Blueberry Zucchini smoothie is, first of all, a very pretty color. Second, it’s extremely intriguing because I’ve never thought of zucchini as a smoothie veggie. But if this thing tastes even half as good as it looks, I’m sold.

5 smoothies to jumpstart your day on apartment 34

I feel like a good strawberry smoothie is a cult classic as far as blended fruit goes, but this one is actually a Strawberry & Mango Coconut Water smoothie. I love a good coconut essence, so this is one I’m definitely going to add to my weekly rotation. Plus, there’s also a handful of spinach mixed and I always appreciate a little hidden green.

5 smoothies to jumpstart your day on apartment 34

I never thought I’d be one to add whole nuts to a smoothie, but this Mango, Banana & Cashew smoothie recipe has me rethinking everything. Turns out when you soak or boil and then blend cashews, they’re marvelously creamy. Not to mention a healthy dose of good-for-you fats.

If you weren’t a smoothie drinker before, I bet you are now, yes? These all look so mouth-watering. Prefer to chew rather than sip your breakfast? Then you might enjoy our equally healthy and rather gorgeous smoothie bowl recipe. Smoothie lovers, this one is dang good too.

If you’re looking for something a little stronger than a smoothie, find all the margarita recipes you’ll ever need right here. Cheers!

recipe 1 / 2 / 3 / 4 / 5

With the 4th falling smack dab in the middle of the week this year, it’s not really the rollicking vacation we’re accustomed to. But if there’s one thing we will have enough time to do – it’s eat! I might be stuck in 60 degree weather and the fireworks may be shrouded in fog, but oh I will eat well. I’ve pulled together my favorite BBQ-friendly recipes to ensure your 4th of July menu is on lock. No judgements when I grill with with my Patagonia jacket on.

4th of July menu on apartment 34

Yes, burgers are a 4th of July mainstay but these babies offer a little more kick. They feature a spiced patty that’s cooled by a yummy tahini yogurt sauce. To whip these up you just need a few extra ingredients including baharat spice blend (that you can either buy or make yourself) and yogurt to make the topping. Click here for all the details.

4th of July menu on apartment 34

Since the 4th is dominated by all things unhealthy, a good salad helps balance things out. This one is filled with tasty pumpkin and sunflower seeds as well as avocado so it’s filling too. Perfect option for any vegetarians in your BBQ crew. The recipe is here.

4th of July menu on apartment 34

For drinks, why not shake things up with a white sparkling sangria. We named this one the Star Spangled Sangria so it seems very on theme. I highly recommend a dry white an dry sparkling wine to keep this baby from getting too sweet. Save that for dessert!

4th of July menu on apartment 34

For dessert I say more is more. Ice cream is kind of requirement. You can have some fun and make your own homemade ice cream sandwiches – or you can go really big and make your own strawberry ice cream. This is a fun project to do with the kids in the morning – you’ll teach them patience as they’ll have to wait until the evening to enjoy the fruits of their labor!

4th of July menu on apartment 34

And then, for those in hot climates (you lucky ducks you) or for anyone who prefers lighter fare, these berry coconut milk popsicles are light, refreshing and seriously delicious. They’re also seriously guilt free. Sweetened with honey, they’re the perfect dessert for anyone who doesn’t want a ton of sugar. These are also another fun one to make ahead of time with the kiddos. The recipe is here!

Regardless of where you are, what you do and what you eat, I hope you have a fun (and safe!) Fourth!


It’s been a little while since we talked food around these parts, but I suspect you all still like to eat, yes? Me too. And preferably not leftovers off of my toddler’s plate. I firmly believe there is nothing better than enjoying a meal made with fresh, in-season ingredients. Farmers’ markets are now brimming over with some awesome spring produce so this is the time to take full advantage. With Memorial Day Weekend coming up I know we’re supposed to be focused on all things grilled, but really, how exciting does a charred piece of meat ever get? I’d turn to a lovely meal of fresh pasta any day of the week. So I’ve gathered three spring pasta recipes that you can either whip up for a weeknight dinner or even serve over Memorial Day – very European style (yes, I realize Memorial Day is a very American holiday, but I’d always rather be in Italy so pasta it is!).

3 spring pasta recipes on apartment 34

Bucatini with Zucchini, Olives & Macadamia Nuts: While it might sound a little odd to put macadamia nuts in with pasta, their rich fatty texure and smooth flavor can mimic pine nuts and works wonderfully. I love the addition of big salty olives to this dish. If you can find early season tomatoes, go for it, otherwise just skip ’em.

Ingredients for basil pesto:
1 large bunch of basil
1-2 cloves of garlic
40g pine nuts
30g Parmesan, finely grated
freshly ground black pepper
a small pinch of freshly grounded sea salt
50-60ml of good quality extra virgin olive oil

Place basil, garlic, pine nuts in the food processor bowl first. Whizz until fine and then add the rest of the ingredients: grated Parmesan, salt, pepper and olive oil and mix them all together with a spoon.

Ingredients for the pasta:
350g fresh pasta – I love a local whole wheat bucatini made by Bay Area-based The Pasta Company
4 zucchini
200g green olives
200g yellow tomatoes
100g macadamia nuts
a handful or two of pine nuts
good quality olive oil
a handful of grated parmesan
fresh basil leaves

Boil the pasta in lightly salted water with a spoonful of olive oil. Drain, pour some cold water through it and place back in the pan. Add the pesto and mix it in well so it covers the whole pasta. Pour some oil in a pan, heat it up and add sliced zucchini, cook until just softened. Add them to the pasta and heat it up slightly. Take it off the heat again and add the rest of the ingredient: olives, halved tomatoes, macadamia and pine nuts. Sprinkle with some grated Parmesan and fresh basil leaves.

3 spring pasta recipes on apartment 34

One-Pot Spring Pasta with Smoked Salmon: This dish evokes the flavors of blinis with smoked salmon and sour cream, but this time over pasta instead of a tiny canapé! Peas and asparagus lighten and brighten things up. I’m into it.

12 oz. linguine or other long pasta
3/4 tsp. kosher salt, plus more
1 bunch asparagus (about 1 lb.), trimmed, cut into 1″–1½” pieces
1 lb fresh peas shelled (or 1 (10-oz.) bag frozen peas)
4 Tbsp. cold unsalted butter, cubed
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1/2 cup sour cream, divided
1 1/2 tsp. freshly ground pepper, plus more
6 oz. smoked salmon, sliced into ½” strips
1 cup basil leaves

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.

Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/4 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).

Divide pasta among bowls. Top with salmon, basil, and remaining 1/4 cup sour cream. Season with lots of pepper.

3 spring pasta recipes on apartment 34

Penne Pasta with Ramp* Pesto, Peas & Walnuts: This recipe is full of bright fresh flavors including wild ramps, lemon and chile flakes (if you like heat). It’s most likely what will be on my plate tonight!


Fresh penne pasta
1/2 C sugar snap peas
1 package pea shoots
Ramp pesto
grated parmesan
salt and freshly ground pepper
olive oil
chile flakes


Bring a pot of salted water to boil. Add the pasta and cook until al dente, 5 minutes or according to the package instructions. Drain the pasta, reserving ¼ cup of the pasta water. Meanwhile, trim the sugar snap peas, removing the strings and cut the sugar snap peas in half. Coarsely chop the pea shoots. Cut the lemon into wedges for serving.

In deep sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the sugar snap peas and sauté until nearly tender-crisp, 2 minutes. Remove from the heat and set aside.

When the pasta is ready, add it to the pan with the sugar snap peas, along with the pesto, half of the cheese, and the reserved pasta water. Toss over low heat until the cheese has melted, 1 minute. Fold in the pea shoots last. Season to taste with salt and pepper.

Heap the pasta on plates and sprinkle with some of the remaining cheese, the walnuts, and chile flakes, if you like. Serve warm, with the lemon wedges for squeezing.

* Wild ramps are in season this time of year. They are kinda like a cross between a spring onion and fresh garlic. Simply substitute ramps for basil in the typical pesto recipe (and skip adding additional garlic) and you’ll get a really bright flavorful sauce.


Do you have a favorite spring pasta recipe?

For more spring meal inspiration, CLICK HERE. If classic Memorial Day recipes are more your thing, CLICK HERE. And if you need cocktail ideas, CLICK HERE. This one is my very fave.



photography & recipes via bea’s cookbook, epicurious and good eggs

six margaritas for cinco de may on apartment 34

Well hello there, May 1. And just like that, another month is upon us. Thankfully, May welcomes us with one of the very best days of the year – Cinco de Mayo – and it is just 5 days away! If you haven’t previously noticed, I thoroughly enjoy all things pertaining to tequila. I don’t think I’ve ever met a margarita that I don’t like. Ok correction – any that come out of machine are really bad. But that’s because it is SO easy to make a really good margarita at home.

To ensure you’re fully prepped for this Saturday, I’ve rounded up my favorite margaritas from over the years and a couple recipes from friends.

six margaritas for cinco de may on apartment 34

Most likely our most popular margarita recipe to date, the Grapefruit Margarita is as delicious as it is pretty.

six margaritas for cinco de may on apartment 34

If you want a margarita with a little sweet and a little spice, you’ll like the Tiki Rita. It’s got a few more ingredients than the tried and true, but it’s worth the fuss.

six margaritas for cinco de may on apartment 34

If you’re one of those people who only drink margaritas blended, I will forgive, but you must at least make your own. This Slushy Coconut Mint Margarita should immediately transport you to preferred tropical location.

six margaritas for cinco de may on apartment 34

The Coralina Margarita combines a margarita with my other favorite thing – red wine! This margarita recipe was created by Riesler Morale, a mixologist from Mexico City and offers a touch of sweetness with simple syrup and a sugared rim.

six margaritas for cinco de may on apartment 34

I wouldn’t think to add veggies into margaritas, but this Garden Margarita by my friend Ashley at Craft & Cocktails adds fruity and herbaceous notes with Earl Gray tea and apricot liqueur. This would be a good option for someone who thinks they don’t like tequila.

six margaritas for cinco de may on apartment 34

This cocktail is technically a Paloma – which mixes a larger proportion of grapefruit juice with tequila – but I’m throwing it in here just to mix things up. And this one, by Sugar & Cloth, adds a kick with jalapeno simple syrup!

six margaritas for cinco de may on apartment 34

As a little bonus recipe, I also wanted to share an option for the tequila averse among us. I got your back pregnant mamas (or perhaps you want a Cinco de Mayo option for the kiddos). This Pineapple Mint Agua Fresca recipe is sure to be a winner.

What are your Cinco de Mayo plans? Since it’s on a Saturday this year, we can really celebrate from sunup to sundown. Though I wouldn’t recommend starting your margaritas quite that early. But I’m all for breakfast burritos!

If you need some tacos to go with your margs, CLICK HERE for the perfect recipe.

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