Today has been gray and drizzly. Although I generally don't like to bake in the summer, it just seemed to be the perfect day to make one of my favorite egg dishes - bread pudding.

Focaccia is a quick and easy yeasted bread that I make fairly often. It's a flat-ish Italian style of bread made with olive oil and honey and is often flavored with herbs.  

Deviled eggs just got easier - and trendier - when you make them into a "flight".

I was going to save this recipe for my next cookbook (coming out Summer 2026), but apparently "egg flights" have gone viral on Tiktok (naturally) this summer and are having a moment. 

I love making mojitos in the summer when we are overflowing with fresh mint in the garden. 

For a long time I was kind of intimidated by the thought of making an omelet, and it seemed like every time I tried, it would just be a disaster and I would end up scrambling everything together. 

(Side note: there's absolutely nothing wrong with that because it is still delicious.)

I’m not gonna lie. I'm not typically much of a salad person. 

This is a traditional tri-fold omelet, which enfolds the cheese and herbs within the egg, ensuring they don't fall out when you flip the omelet over.

I prefer this style of omelet to one that's merely folded in half not only because I think it's neater to eat, but you get a more balanced bite of food with the filling neatly nestled in between two layers of egg.

But if you want to fold your omelet in half instead, that's perfectly fine too!

I love plain hard-boiled eggs as  a quick lunchtime snack, but when I have a little extra time, this is my go-to egg salad recipe. 

You can absolutely eat it right from the bowl, or sandwich it with some homemade basil walnut pesto (recipe below) sliced avocado, and leafy greens between two slices of bread for a more hearty lunch.