Food

I miss my carefree summers in the Midwest. When I see corn on the cob, I’m immediately transported back to my childhood. I grew up in Green Bay, Wisconsin. When we would venture outside our little suburb, we’d quickly be surrounded by cornfields and dairy farms as far as you could see. My dad would always say ‘knee high by the fourth of July’ referring to the corn’s growth that season. No, we didn’t live on a farm, but the crops’ growth was just a part of the summer time conversation.

School’s out for the summer! With graduation ceremonies wrapping up, it officially feels like summer is here. Let’s celebrate the start of summer with these must-try summer sangria recipes.

Posh In Progress turned 1 yesterday! To celebrate, I wanted to try something daring, a multiple layer cake with blue ombre frosting and our Posh logo.

Have you ever had a raw baby bok choy salad? Until last week, I didn’t even know you could (or should) eat it raw.

I wanted to make a special treat for the kids in honor of the holiday weekend. Our good friends from Phoenix, Sean and Amy, were in Newport Beach for Memorial Day weekend. They have two kids, Patrick and Ellen, who are almost 3 and 5. I figured homemade bomb pops, made with fresh fruit, were a great way to kick off summer while also being patriotic — they’re kinda red, white and blue, if you squint a little.

I made these brown butter cherry bars recipe with fresh cherries a few years back for a dinner party. I liked them so much, I wanted to share them with you.

Today is National Chocolate Chip Cookie Day, so I got to thinking about my all-time favorite chocolate chip cookies. My favorite happens to be from La Grande Orange in Phoenix, Arizona. They make the tastiest, giant, chocolate chip cookies with sea salt. I emailed them to ask if they would share their recipe with me. They politely said no, stating it is a signature recipe that they will not publish. I get it, but I was a bit disappointed.

Juicy, red strawberries lined nearly every stand at the farmer’s market last Saturday. You know it’s strawberry season when you can get three crates for under $10—we paid a mere $6 for all these gorgeous gems. So what to do with our overabundance of strawberries? We decided on an elevated version of strawberry shortcake by making orange pound cake with strawberry coulis.

I wanted to share these wonderful Cinco De Mayo margarita recipes because, during my coming of age in Green Bay, this wonderful holiday passed us by, which is a darn shame.