On busy weeknights when you’re craving a flavorful, simple and comforting chicken dinner…

…chicken cacciatore is here for you. ♡

This classic Italian “hunter-style” braised chicken dish, said to date all the way back to the Renaissance period, is one of those brilliantly flexible clean-out-the-crisper-drawer meals that somehow always turns out amazing. It can be made with whatever cut of chicken and selection of veggies that you happen to have on hand, all of which are braised together in a cozy tomato sauce seasoned with lots of red wine, garlic, and herbs. And I also recently tried adding some bacon to my cacciatore after seeing it recommended by the NYTimes and am now officially sold on the smoky depth of flavor that it adds to this dish. Highly recommend!

The good news for all of us is that chicken cacciatore is easy to toss in the Instant Pot, simmer all day in the Crock-Pot, or quickly simmer on the stovetop. And it can be served with pasta, polenta, rice, quinoa, grains, or with a big hunk of crusty bread to mop up that irresistible sauce — up to you! I’m also partial to adding in a jar of olives or capers for an extra briny touch. And I highly recommend topping each serving with a generous sprinkle of fresh basil and Parmesan too.

To be sure, I wouldn’t claim that this recipe is authentic Italian pollo alla cacciatora — it’s more inspired by the Italian-American version I grew up with in the Midwest. But from what I’ve read, cacciatore has historically always been a dish that celebrates making the most of ingredients you happen to have on hand. So roundup whatever veggies happen to be hanging out in your fridge today, and let’s make a big batch of chicken cacciatore together for the week ahead!

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Pumpkin spice latte fans! ♡

In honor of the return of PSL season in coffee shops everywhere, I thought I would bump this recipe to the top of the blog today for those of you interested in making your own pumpkin spice lattes at home this season. Because while the coffee shop version is fun, I’m much more partial to making homemade pumpkin spice lattes because:

• I’m one of those people who likes my coffee first-first thing in the morning while padding around at home in my pjs and slippers, and this version can be made in just 5 minutes in the comfort of my kitchen.
• I’ve never been able to handle the sugar roller coaster that comes with the original Starbucks pumpkin spice latte recipe, so I appreciate being able to use less sweetener and natural sweetener (maple syrup, which I would argue is even more delicious than sugar in PSLs) in this homemade version.
• I also enjoy being able to use my favorite type of oat milk and coffee and a legit spoonful of pumpkin purée when making my lattes. And occasionally, it’s also a fun treat to top it with some whipped cream a la Starbucks.
• Finally — let’s be real — the cost of those coffee shop lattes adds up quickly. So it’s always nice to be able to make a homemade version at a small fraction of the cost.

Anyway, I’ve been tinkering around with these ingredient ratios for years and finally landed on a pumpkin spice latte recipe that I absolutely love. But of course, the joy of making your own version is that you can customize this recipe endlessly to your taste as well. (Lots of suggestions below!) So if you’re a fellow PSL fan, I say tap into your inner barista and let’s make some lattes together!

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End-of-season tomatoes are overflowing in gardens and farmers markets everywhere right now, which always means one thing here in our home…

…time to make my favorite roasted tomato soup! ♡

I’m convinced that a fresh and cozy bowl of homemade tomato soup is the perfect recipe to bridge that liminal space this time of year between summer and autumn. And this roasted tomato soup recipe in particular happens to be one of my all-time faves.

It features a short and simple ingredient list, including a few of my favorite seasonings plus whatever variety of small- to medium-sized tomatoes happen to look best that day. It’s easy to make in just a little over a half hour with minimal prep time. It’s naturally gluten-free and vegan, although you are welcome to add in some cream or cheese if you’d like. And if you happen to have some leftover bread on hand, I would also highly recommend making some homemade croutons or grilled cheese (or grilled cheese croutons, see below) to go with your tomato soup — always such a nostalgic and delicious combo!

Seriously, in my book, it doesn’t get any better than homemade tomato soup that’s made with fresh, ripe, in-season tomatoes that have been roasted down until they are irresistibly concentrated and sweet. So let’s make the most of tomato season while it still lasts!

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It’s peak tomato season which means…it’s bruschetta time! ♡

I’ve long been a big fan of this classic Italian appetizer. But a few years ago during our trip to Rome, my husband and I had the opportunity to take a mini-cooking class specifically on the art of making classic tomato bruschetta, during which we learned a few key facts and techniques that take this simple dish to the next level. So I figured that tomato season would be a good time to pop in here and share a bit of what we learned!

First off, it’s important to note the dish’s name is commonly mispronounced abroad and the Italian “ch” sound is actually pronounced like an English “k” — broo-skeh-tah. (Also, the plural of bruschetta is bruschette — broo-skeh-teh.) Its name is derived from the Roman verb meaning “to toast” or “to roast over coals,” and accordingly, the dish is commonly regarded as one of the best uses for leftover bread. While there are countless regional variations of bruschetta recipes that can be found nowadays around Italy, it is believed that tomato bruschetta in general dates all the way back to the 16th century, back when tomatoes first arrived on the scene in Europe. (Yes, believe it or not, tomatoes are a relatively new addition to the long history of Italian cuisine!)

As with most classic Italian dishes, the ingredient list for tomato bruschetta is intentionally kept minimal so that those vibrant, fresh flavors can each really shine through. All you need are ripe tomatoes, good-quality olive oil, fresh basil, garlic, oregano, sea salt and crusty bread to make an excellent batch of bruschette al pomodoro. And by contrast to the bruschetta that I used to make simply by toasting bread and scooping a tomato mixture on top, we learned that there is in fact a specific Italian method for how to assemble the ingredients in such a way that promises to bring out the best of their flavors and textures. It’s all very quick and easy to prepare. And, if you’d like, you can even prep the crostini and tomato topping hours in advance and then assemble just before serving, making bruschetta a fabulous option for easy entertaining.

All of that said, the most important thing that our instructor repeated again and again is that amazing tomatoes make for amazing bruschetta. So while ripe tomatoes are overflowing in gardens and farmers markets galore right now, let’s make the most of them and make some bruschetta!

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Meet the super-simple summertime meal we’ve been loving lately. ♡

Fresh zucchini is sautéed in a garlicky butter sauce, then tossed with pillowy soft gnocchi and lots of fresh basil, and finished with a generous sprinkle of Parmesan and freshly-cracked black pepper. It’s nothing fancy and takes all of 20 minutes to whip up. But it’s light and fresh and seasonal and SO delicious. We’ve made it a half dozen times these past few weeks while zucchini has been in peak season here in Barcelona and we can’t get enough of it!

Feel free, of course, to customize your sauté with any other ingredients you happen to have on hand that might sound good too. For example, sautéed chicken, sausage, or shrimp? Delicious, if you’d like to add some extra protein. A handful of extra greens or veggies? For sure, clean out that crisper drawer! A sprinkle of toasted pine nuts or almonds on top? Always lovely for a bit of crunch. A dollop of ricotta or some melty burrata? Hello, yum.

This is one of those basic flexible recipes that you can take in just about any direction you’d like. But however you make it, I’m certain you’re going to enjoy this one!

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Say hello to savory swirl rolls! ♡

While making my favorite 1-hour cinnamon rolls recipe for the millionth time, it occurred to me that the soft and buttery dough could be just as delightful swirled with a cheesy, garlicky, herb-y filling. So I decided to make a test batch one night for dinner, filled with lots of fresh basil pesto, mozzarella, and Parmesan. And oh my goodness, they were such a success — even more delicious than I had imagined. And so vibrant and pretty too!

The dough recipe itself is impressively quick and easy to make either by hand or with a stand mixer. And while we completely loved the Italian-inspired cheese and pesto combination (especially right now while fresh basil is exploding in our garden), the sky would honestly be the limit here with any type of cheese, pesto, tapenade, nuts, herbs, or other savory fillings that might sound good.

So have fun with these and let me know how they turn out!

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First up — chili lime salmon. We make some version of this salmon at least once a month here in our house to serve up in either tacos, fajitas, burrito bowls, taco salad, or on its own with a fun topping or salsa such as this. It’s super easy to cook either on the stovetop or in the oven, seasoned with a simple blend of spices and a squeeze of fresh lime, and always SO delish!

Then to this savory salmon, we add one of the world’s best corn salsas — esquites. Also known as elote en vaso or chascas, this creamy Mexican corn salsa is one of my favorites to make this time of year with fresh corn (or you can just as easily use canned or frozen corn too). The corn is caramelized and lightly charred in a bit of butter and then tossed with a flavorful blend of fresh lime juice, cilantro, cheese, red onion, jalapeño, mayo and a touch of chili powder. And while we most often make this as a dip in our house to serve with tortilla chips, we recently whipped up a quick batch to serve over salmon and rice and it was absolutely fantastic. My husband immediately insisted that we make it again stat, so I have a hunch this recipe is quickly going to become a regular in our house.

Feel free to swap in a different protein (such as chicken, pork, steak, shrimp or another kind of fish) in place of the salmon, if you’d like. And of course, feel free to adjust the ingredient amounts in the esquites to make the corn salsa more or less spicy or creamy to taste.

This recipe is so flavorful and simple — I think you’re going to love it!
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Ever since we moved to Barcelona, I’ve received lots of requests for an authentic Spanish sangria recipe here on the blog. But as it turns out…locals here actually don’t really drink much sangria. (Which came as a total surprise to us too!)

If you glance around a restaurant here in Spain, it’s almost always the tourists who are the ones with pitchers of sangria on their tables. When locals here are craving a cold drink, they usually opt instead for a glass of vermut (here in Catalonia) or sidra (in Asturias) or tinto de verano (wine with lemon soda down in the south) or kalimotxo (wine with Coke in the Basque country). Granted, Spaniards do proudly take the credit for sangria, although the details of its origins are a bit murky. And my Spanish friends also made sure to note as I was writing this post that they do occasionally make a batch of sangria at home in the summertime, especially when they’re looking for a cheap and easy way to provide drinks for a crowd. But with amazing high-quality wine being so affordable and abundant here in Spain, most of the time people here would much prefer to just drink it straight instead of diluting it into sangria.

Still though, even if sangria is admittedly more of a touristy thing in Spain, I love making it this time of year! It has long been my go-to cocktail for summer entertaining, especially since it’s so easy to make (less than 10 minutes or prep), relatively affordable (and a perfect use for inexpensive wine), completely customizable with your favorite ingredients (hello, colorful fruit that’s in season), and it always tastes so light and refreshing (perfect for summer). It’s also easy to prep a few hours in advance, making it a great drink for easy summer entertaining. And in my experience, it’s always a hit with a crowd.

So if you are interested in learning how to make authentic sangria, here is the way that sangria is prepared here in Spain. There may be a few surprise ingredients in here, so read on!

Sangria Recipe | 1-Minute Video

Spanish Sangria Ingredients:

If you ask bartenders here in Spain how to make sangria, they will be the first to tell you that — technically — there is no standard way to make sangria. It’s really just a wine punch made with seasonal fruit, sweetener, a good splash of brandy, and possibly something fizzy added in. But beyond that, the details are 100% up to you! I’ve included lots of tips below for how to customize your own sangria recipe. But as a starting place, here are the sangria ingredients that are used most commonly here in Spain:

• Spanish red wine: As the world’s third largest wine producer, Spaniards would absolutely insist that you choose a decent Spanish red for your sangria. (Rioja wine is the popular choice, which typically features garnacha and/or tempranillo grapes.)  But no need to splurge on an expensive bottle. Sangria is the perfect way to gussy up any inexpensive or leftover wine that you might have on hand.
• Brandy: This is the spirit most commonly added to Spanish sangria recipes. But if you don’t have any on hand, feel free to sub in cognac or orange liqueur instead.
• Fresh chopped fruit: The standard three fruits you will see most often in Spain are oranges, lemons and green apples. But as I mention below, feel free to also add in other juicy fruits that you happen to have on hand.
• Cinnamon stick: Yep, cinnamon! This was a fun surprise moving to Spain — there’s almost always a cinnamon stick floating in every pitcher of sangria here, and I love the subtle hint of warming spice that it adds.
• Sweetener: Feel free to add as much sweetener to your sangria you would like. Sugar or brown sugar is standard here in Spain (melted into a simple syrup, with equal parts boiling water and sugar). But feel free to use maple syrup or honey for a natural alternative.
• Bubbles: Totally up to you if you would like to make your sangria a bit fizzy! I prefer mine flat, but feel free to top your glasses off with a light soda (such as Sprite, La Casera or ginger ale) or sparkling water just before serving if you would like.

How To Make Sangria:

Homemade sangria couldn’t be easier to make. Simply…

1. Chop your fruit: Dice the orange, lemon and green apple into evenly-sized pieces.
2. Stir everything together: Combine the diced fruit, wine, brandy, the juice of one orange, and a cinnamon stick together in a large pitcher.
3. (Optional) Add sweetener: If you prefer a sweeter sangria, feel free to add in a tablespoon or two of sweetener at a time until the sangria reaches your desired level of sweetness.
4. Cover and refrigerate: Pop the pitcher in the fridge for at least 30 minutes or up to 4 hours before serving, in order to let those flavors meld together.
5. Serve: Then serve the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.

Sangria Recipe Variations:

As I mentioned above, the beauty of sangria is that it’s really more of a method than an exact recipe. So just gather whatever ingredients you have on hand and customize a batch to your liking. For example, feel free to…

• Use a different wine: Red wine is traditional with Spanish sangria. But a good Spanish white or rosé wine would also work great!
• Use a different liqueur: If brandy isn’t your thing, cognac or orange liqueur (such as Cointreau, Grand Marnier or Triple Sec) are also popular additions to sangria here in Spain.
• Add different fruit: Sangria is the perfect use for leftover fresh or frozen fruit, so feel free to add in whatever you have on hand. Any juicy fruits (such as citrus, berries, grapes, pineapple, mango, kiwi, etc.) would be delicious.
• Add fresh ginger: If you would like to give your sangria a bit of a kick, muddle in a few slices of fresh ginger.
• Make it spicy: This is 100% non-traditional, as Spaniards typically don’t like to add much heat to their food or drinks, but I sometimes love to muddle in a jalapeño slice or two to give the sangria a subtle but interesting kick.

More Authentic Spanish Recipes:

Looking for more authentic Spanish or Catalan recipes to try? Here are a few of my favorites that I’ve learned to make while we have been living in Barcelona…

• Spanish Gin Tonics
• Authentic Gazpacho
• Catalan Tomato Bread (Pa Amb Tomàqet)
• Catalan Chickpeas and Spinach

Sangria

★★★★★ 5 from 15 reviews

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 12 servings

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Description

Learn how to make authentic Spanish sangria with this easy sangria recipe.  It only takes a few minutes to prep, it’s easy to customize with your favorite wine and fruit, and it’s great for entertaining a crowd!

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Ingredients

• 2 bottles Spanish red wine (Rioja wine is most popular)
• 1/2 cup brandy
• 2 oranges, one juiced and one diced
• 1 green apple, diced
• 1 lemon, diced
• 1 cinnamon stick
• optional sweetener: simple syrup* or maple syrup
• optional bubbles: lemon-lime soda, ginger ale or sparkling water

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Instructions

1. Add the wine, brandy, orange juice, diced orange, diced apple, diced lemon and cinnamon stick to a large pitcher.  Stir to combine.  Taste and add in a few tablespoons of sweetener, if desired.
2. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Serve the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.

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Notes

Simple Syrup: To make simple syrup, just combine equal parts sugar (or honey) with water.  Give the mixture a stir and heat until the sugar (or honey) has dissolved.  Then use immediately, or cover and refrigerate in a sealed container until ready to use.