Homemade Lox

My interest in traditional preservation methods like fermentation has recently extended into curing. There’s something just fascinating about the combination of time and science transforming food’s textures and flavors. I’m finding myself more and more motivated to experiment with techniques like fermenting and curing over cooking! Making lox is about as easy as it gets when it comes to curing meats. The process just involves packing a salmon filet in salt (and any other flavoring) and letting nature do its thing for about 5 days. Seriously, that’s it. For the sake of keeping this lox “homemade,” I took a shortcut and used liquid smoke which gave the salmon a very light smoked flavor. I also added a little brown sugar and pepper, but you could adjust the ratio to your preferences and add other flavors like dill or onion. Do not be intimidated by making homemade lox– the only skill you need to have is patience!

Homemade lox | HonestlyYUM

Start with a 2 pound salmon filet with skin on. Remove the pinbones with a pair of needle-nose pliers.


The Ultimate Bloody Mary

I am owning this long weekend. It’s like all of a sudden I decided to have a social life. Imagine that!! A couple BBQs, a birthday party, a baseball game. I even made time for exercise! Let’s put a bow on it, shall we? After all, it’s still the weekend, right? While I’m typically more restrained in my bloody mary approach, there’s nothing wrong with going a little bonkers now and then. Here’s what happens when a few diabolical minds (Erica, Karen and I) get together and do a little day drinking.

The Ultimate Bloody Mary // HonestlyYUM

Start by gathering all your ingredients and garnishes. This will help speed up the drink-making process. Remember to cook your crab legs and shrimp if you aren’t buying them pre-cooked. Also cook the bacon, and grate some fresh horseradish.

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BBQ Season

Memorial Day weekend is upon us, which means it’s barbecue season y’all! The warm weather finally has us dusting off the grill and moving the entertaining outdoors. What better way to dine al fresco than to host a casual backyard BBQ with friends? I’m all about putting together an informal, mid week supper, especially when all you really need is a couple racks of juicy, fall off the bone ribs, a couple of simple sides and few six packs of ice cold beer. Open invite – you’re all welcome!

Grilled Fava Beans

Summers for me are all about grilling. The grill brings out the beauty in simple ordinary vegetables like fava beans. I don’t really consider this a recipe but more of a “snacking method.” Using quality ingredients like good extra-virgin olive oil, flake sea salt, and freshly ground black pepper is key in elevating a dish as simple as grilled fava beans. You can enjoy them whole if they’re young and tender fava beans or remove them from the pods and peel them. There’s no wrong way to eat this simple vegetable, just make sure to get a good char on them!

Grilled Fava Beans | HonestlyYUM

Heat your grill on high heat. Rinse and dry the fava bean pods.

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The Best BBQ Ribs

Methods of cooking barbecue ribs varies all over the country and can be very personal to some. Some insist on smoking their ribs over a charcoal grill. Some let their ribs go low and slow on a gas grill. Both take hours, which is so worth the wait – but if there is a foolproof shortcut, I’m all about it! Cooking the ribs in the oven for a couple of hours and finishing them off on the grill with homemade BBQ sauce is how I come to love my ribs. Trust me when I say these finger lickin’ ribs are full of flavor, moist and most definitely fall of the bone.


Ingredients for ribs:

  • 2 racks of baby back pork ribs
  • 3/4 cup packed dark brown sugar
  • 1/2 cup smoked paprika
  • 1/4 cup cayenne pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 2 tbs ginger powder
  • 1/4 cup kosher salt
  • 2 tbs ground black pepper

Ingredients for bourbon BBQ sauce:

  • 2 cups bourbon
  • 1 cup ketcup
  • 1/2 packed brown sugar
  • 2 tbs molasses
  • 2 tbs Worcestershire sauce
  • 2 tbs malt vinegar
  • 1 tsp liquid smoke


Hibiscus Rum Buck

I can’t believe I survived. We had a week-long heatwave here in the San Francisco Bay Area, and I honestly didn’t think I was gonna make it. Allow me to explain . . . unlike much of the country, where summer temperatures regularly exceed 90 and even 100 degrees, our days usually consist of, how should I say this . . .? Fog. So much fog in fact, that Karl (as he’s lovingly called) even has his own Instagram page. Seriously, we aren’t properly equipped for these temperatures. There aren’t any air conditioning units in our windows; no swimming pools in our backyards. It even takes me a couple days in denial before I switch over to iced coffee. Needless to say, I made it all the way to Friday and I’m treating myself to a cocktail. Not just any cocktail, mind you, but a rum buck! I’ve been saving this recipe specifically for weather like this. It’s so easy to make and so refreshing, even Karl wouldn’t be able to resist.

Hibiscus Rum Buck // HonestlyYUM

Start by making the hibiscus syrup. I liked this recipe because of the fresh ginger!

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