Chef Candice

I call this: fridge-cleanout elegance.
Puff pastry, quick onions, leftover fig jam, freezer asiago, bacon bits, eggs, chili oil, flaky salt.
Easy. Perfect. Gone in minutes. ✨

Because even the scraps deserve a little finesse.

Tomatoes don't need to be complicated. They just need respect.

Give them time. Let them get sweet in the pot or bold over a flame. Pair them with good olive oil, a little orange juice, some beautiful herbs and they'll take you exactly where you need to go.

My tomato sauce is truly a thing of beauty. It's one of the first things I dedicated to learning after my then-bf, now husband received an Italian cookbook in a white elephant game. This book taught me the heart of a good sauce and over the years I learned to add my own soul to it. You can find this recipe in my cookbook or you can come over to my next pasta night. Just know, you'll have to fight my kids and husband for a taste. It's the family favorite. ♥️♥️

Thank you to for gifting us from her garden and inspiring all the tiny saucey handprints all over my couch 😂😍