Red Wine Granita with Vanilla Ice Cream

Who else is melting in this California heatwave?? I wish I had thought of this genius combination of granita and ice cream, but alas I did not. That credit must go to Sketch in Berkeley, California, where they combine different granita flavors with soft serve ice cream. Brilliant. I’ve added my own twist by making a red wine granita– couldn’t be easier or more refreshing!

Red Wine granita with vanilla ice cream

Start by preparing the granita. Pour half a bottle of red wine (I used a Malbec) into a large baking dish. In a small pot melt the sugar with the water until dissolved. Add the sugar water to the wine and mix to combine. Place in the freezer.

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Yum, We Love Moms

This year will mark my first Mother’s Day as a new mom and I can’t help but reflect on all the joy and pure happiness my son Quincy has brought to my life over the last 11 months. Motherhood has also opened my eyes even wider to the awe-inspiring and selfless way my own mother raised me and my sister. So this Sunday, I’m looking forward to spoiling mom and her infamous sweet tooth with homemade treats and sweets. Meanwhile, here are some amazing mom-related links we’re loving this week. Love you, mom!

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Mother’s Day Bramble

It’s late morning and I’m crammed into a tiny corner of my parents’ kitchen, mixing drinks amongst a mess of crushed ice and spilled simple syrup. My dad is by my side prepping waffles, while my mom is doing what she loves most - harvesting vegetables from her garden out back. My mom isn’t much of a drinker, but for Mother’s Day she makes an exception. Especially if berries are involved. Last year it was raspberries; this year, blackberries. I picked some up crème de mûre (blackberry liqueur) just in time for brunch. It’s worth spending a bit more for the good stuff. I have a soft spot for simple cocktails, and this classic bramble fits the bill. This one’s for you, mom.

The Bramble // HonestlyYUM


  • 1 1/2 oz gin
  • 3/4 oz lemon juice
  • 1/2 oz simple syrup
  • 3/4 crème de mûre
  • blackberries for garnish

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Crepe Cake

Breakfast at my parent’s house is the best. Nothing is better than going home for the weekend, sleeping in my old room and waking up to my parents making me breakfast so I can get in some extra zzzz’s. Makes me feel like a kid all over again. So making the most beautiful, yet laborious, crepe cake seemed like the perfect thing to make for mom for Mother’s Day brunch. Each of these delicate crepes are layered with a fluffy lemon mascarpone creme and topped with plump raspberries and fresh flowers. If you’ve failed at making crepes in the past, as I have, I’ve got some foolproof tips on making a flawless crepe. It’s absolutely glorious and worth giving it a try – your mom deserves it, after all!


Crepe ingredients (makes 15-18 10″ crepes)**:

  • 9 large eggs
  • 1 1/2 cups whole milk
  • 1 1/2 cups of mascarpone
  • 1 1/2 cups flour
  • 1/4 cup powdered sugar
  • 2 tsp vanilla
  • 1 tsp salt
  • zest of one lemon

Lemon mascarpone cream ingredients (for 15-18 layer crepe cake)**:

  • 1.5 cups heavy whipping cream
  • 4 tablespoons granulated sugar
  • 10 ounces mascarpone
  • 6 ounces of lemon curd
  • 3 tablespoons of limonchello

** The crepe cake shown here is made with 25 crepes, double the recipe

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Pozole is comfort food at its finest– a steaming bowl of tender pork and hominy in a deep red but light chile broth. My good friend Ofelia first introduced me to this Mexican stew and I instantly fell in love. Pozole is her dish. Any time she has a day off, she’ll make a big pot of pozole. Like any good cook, her method is imprecise but the results are always spot-on as a result of years of practice. Thankfully, I’ve watched her make this long enough to pick up a few of her tricks. She usually uses pork neck bones, but those can be hard to find so I’ve used pork shoulder here, which works great. This is the kind of dish that calls for improvisation so make it your own. So how does one eat pozole? I love it overloaded with tons of shredded cabbage, avocado, salsa, cilantro, onions, lime, tostadas and a sprinkle of McCormick’s Mexican oregano. Check out my video below on how it all comes together!



  • 3.5-4 pounds of pork shoulder (with bone in)
  • 6 quarts of water
  • 12-14 dried New Mexican chiles
  • 5 cloves of garlic
  • 1 yellow onion
  • 1 teaspoon of McCormick® ground cumin
  • 2 29-oz. cans of hominy
  • sea or kosher salt



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