I discovered the recipe below via Pinterest, made it immediately, and now faithfully read Baker by Nature. Make the dish. Check out the blog. You’re welcome, kids.

Super Cheesy Kale and Roasted Red Pepper Pasta Bake 

Serves 6-8

Ingredients:

1 pound bow tie pasta, cooked al dente

2 tablespoons olive oil

1 medium-sized yellow onion, diced

1 large roasted red pepper, sliced into thin strips

1 pound kale, ribs discarded and chopped

4 cloves garlic, minced

1/2 teaspoon crushed red pepper

2 cups of your favorite marinara sauce

1 cup ricotta cheese

1 cup shredded mozzarella

2 tablespoons fresh parsley

Parmesan cheese for sprinkling

Instructions:

Bring a large pot of salted water to boil. Add pasta and cook for 7-8 minutes, or until al dente. Drain and set aside. Don’t over cook pasta or your final result will be soggy noodles. Heat oil in a large skillet over medium flame. Add onions, peppers, and kale, and cook, stirring occasionally, for about 10 minutes, or until the kale has softened and the onions have lightened in color. Add garlic and crushed red pepper, and cook for another 2 minutes. Stir in marinara sauce, then remove pan from heat.

Preheat oven broiler.

Stir cooked noodles into the sauce mixture, then pour mixture into a very large, deep, baking dish. Spread ricotta cheese over the top of the noodle mixture, prinkle with mozzarella. Place baking dish in the oven on the middle rack, and broil for 5-6 minutes, or until the lid of cheese is melted and lightly golden.

Spoon pasta mixture onto plates, sprinkle with parsley and parmesan.

Credits: Original recipe and image via Baker by Nature

A fellow blogger named Emma created this Cider Rum Punch. Stir it up on Thanksgiving or for any future winter gathering. A crisp cocktail? Absolutely. Get the original recipe right here.

Are you sticking to tradition or trying something this holiday season? I’m switching it up and heading to Dutchess County New York to celebrate Thanksgiving. One of my younger brother’s girlfriend’s parents (follow that? ha) has invited all of my immediate family to join her big group of family. Hashtag family. We’re embracing the fun change, which means rolling into a log cabin style celebration. I’m thinking this low key yet definitely chic look may do the trick.

Image Credits: Frock // Fizz

Last month I got lost in Paris. It began with a chance meeting with a guy named Gregory. Inherent coolness radiated from his being into handwritten recommendations. The next day, I was off to le 10ème to connect at an actual unnamed cafe. I never made it (although I did see Gregory again). Instead, after hours of wandering and google-mapping failure, I surrendered to hunger – and a pizza.

Through the lense of my iPhone I noticed Piccoli Cugini…

…and selected a seat outside. Immediately, I felt the energy of the waiter. Starving, I understood his French, but couldn’t muster a quick enough response as to why I was a party of one. He pulled up a chair and ordered a pizza for two. Wine and cheers later, I walked out with a few new pals and a reason to write this post. If you go to Paris and you are hungry, get yourself over to Piccoli Cugini.

Daily notes in my bobo à raconter reveal that on this day of pizza and Parisian perfection, I felt like life stopped everywhere else and only Paris existed. C’est vrai.

Image Credits: Jenny Graham

Well before blogs existed, recipes were written and passed down through a strong line of ladies on the Italian side of my family. Mini cheesecakes are not inherently Italian, at all, however this easy, fun bite of a recipe is a sweet treat worth sharing. Food is life, and when made with love, it doesn’t get any better…

12 foil liners

12 vanilla wafers (make your own just like this)

2 eight ounce packages of cream cheese

1/2 cup sugar

1 teaspoon vanilla extract

2 organic eggs

Place one vanilla wafer in each foil liner.

Mix cream cheese, vanilla and sugar on medium speed until well-blended. Mix in eggs.

Pour mixture over wafers, filling 3/4 full.

Bake at 325 degrees for 25 minutes.

Let cool and top with fresh fruit, preserves, nuts or chocolate. Be creative!!

(JBD Note: “be creative!!” is a notation by my effervescent mom, JoJo, who adds that line to many a recipe)

Image Credit: Jenny Graham

The best moments of my life always seem to give me the feeling of walking along a yellow brick road. About two weeks ago I was on Rue Saint-Blaise, in the heart of the village of Charonne, when I sauntered into Les Potes au Feu. The funny thing is, I had walked by it at least eight times in two days, never taking notice. And then, voila! With two hours to kill before catching a plane, I discovered a food paradise.

Knowing it would be my last meal in Paris this year, I went for it. Serendipitously, Tuesdays kick off the new weekly menu. I began with Gambas en Tom Yum soupe.

Honestly, my mouth waters as I recall the pleasure that was the plat du jour: Confit de Canard.

At this point, I was head over heels and alternating between French and English with the waiter, Camille. Only four months earlier, he launched this miracle destination with his dear friend, the Chef, Julian. Of course, the only relevant thing to do (aside from postponing my flight) was to order dessert.

There aren’t sufficient words to describe the level of awesomeness that is the experience of Les Potes au Feu. Not only does it hold the blue ribbon as one of the best meals I have ever consumed, it is run by two passionate people, Camille and Julian. Their love and joy transcends into each dish made. Eat there now. I’ll send you a pair of ruby slippers.

Get more Les Potes au Feu right here.

Image Credits: Jenny Graham

Forget haute couture. Whether or not you have a sweet tooth, it’s hard to turn down any version of a Parisian cake. I’m perfect proof, having always chosen the french fry over the macaroon. But in Paris…in Paris…this American girl savored every bit of each eclair.

From the 1st to the 20th arrondissement, an extraordinary patisserie can be found. This is a good round-up, too.

My fellow Américains, each time you order café, you will receive a small cup of espresso-like coffee. If you would prefer milk with your coffee, be sure to order a café crème. As a reminder, a café noisette is an espresso with a touch of milk, usually served on the side. Take note: no one in Paris will automatically bring milk with coffee. I enjoyed a café noisette over the latest issue of Vogue Paris. Pourquoi pas?

Image Credits: Jenny Graham

A little over a week ago, I had my first Afternoon Tea at The Promenade at The Dorchester. Finger sandwiches, scones, french pastries, rosé champagne and five different types of tea were shared among friends (who double as my co-worker-world-traveling-companions). Afternoon Tea mustn’t be confused with High Tea. High Tea is usually served between five and seven o’clock in the evening, as a substitute for dinner. We, of course, carried on to The Punch Bowl for a proper full meal. I highly recommend all of it. Cheers!

Image Credits: c/o Jenny by design

It ain’t over ’til it’s over. It may be Labor Day weekend, but I’m just getting into the swing of the season’s sun and sea. Let’s save the frock for fall and pour ourselves a cocktail. Summer, I love you.

Put ice, Lillet, gin, orange juice and basil in a cocktail shaker; shake well. Fill a glass with ice; strain mixture into glass. Add tonic water. Garnish with cucumber spear, cinnamon stick and basil sprigs.

Full recipe with ingredients and directions can be found right here. Cheers!

I’m in deep like with this Toujouri textured bodice and tulle skirt, effortlessly worn by Sarah Hyland. Learning what looks best on you means trying a few frocks for the right fit. Just like a fine wine, it takes time.

On behalf of my day job’s A-list roster coupled with attending countless engagement parties and weddings, I’ve honed the art of interesting gift giving, like Lot 18. Order a tasting of a variety of wines (six 50 ml bottles for only 10 bucks), sample that vino, then log on to their website for a virtual waiter who will help you navigate and rate your faves. In the end, you’ll have a curated case of 12 bottles for $84. Don’t mind if I do.

What are you up to this weekend? I’ve packed this rose dress, along with a bikini, yoga-wear and a few good books for a Hamptons getaway. One of my fabulous college roommates and her equally fun husband are having a crew of us out to their new place. There’s nothing like spending time with your favorite people, especially because they share your sense of humor. It’s totally and thoroughly priceless. Oh, and p.s. I’m fixin’ to muddle basil leaves, superfine sugar and lime juice for anyone on the beach.

BASIL MOJITOS 

Ingredients for 2 servings: 10 large basil leaves divided – 1/4 cup plus 4 tsp. superfine sugar divided – 1/4 cup lime juice – 1/2 cup white rum – 1/2 cup cold club soda – lime wedges

1.Whirl 2 basil leaves and 1/4 cup sugar in a food processor until well blended; transfer to a plate and set aside.

2.Put 6 to 8 remaining basil leaves in a large cocktail shaker with a few ice cubes, the remaining 4 tsp.sugar and lime juice. Muddle the mixture until the basil has broken up.

3.Add rum and a few more ice cubes to shaker, cover and shake to blend. Rub a lime wedge along rim of 2 lowball glasses and dip in basil sugar. Add a few ice cubes to each glass. Remove top from shaker (do not strain) and divide the mixture between glasses.

4.Top off each with club soda and stir. Garnish with a lime wedge. Cheers!

Frock: Mes Demoiselles // Fizz: Sunset Magazine