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Happy Memorial Day weekend! This is one of my favorite weekends of the year. We kicked it off last night with a fantastic meal and I’m excited for the long weekend ahead. What are your plans?
Follow along on Instagram and Snapchat (handle: howsweeteats) — I’ll be sharing highlights and behind-the-scenes snaps. My Snapchat is open, so feel free to send a snap!
You may still have time to register for the Food Entrepreneur Summit, where I’m participating. My video goes live on the first day, May 31. I’m really looking forward to it and hope to see you there.
Also, I’ll be speaking at the Chopped Conference on September 22–23. Register now if you want to join — I’d love to hang out in person.
Loving these finds lately:
I’m obsessed with this tart cherry mint sorbet — bright, refreshing, and perfect for warm weekends.
The Oaxacan slushie with mezcal, strawberry, lime, and beet juice is gorgeous and intriguing.
Salt and vinegar potato hash is calling my name — tangy, crispy, and addictive.
Birthday cake ice cream bars — the colors alone are impossible to resist.
Pistachio rum crème brûlée is utterly dreamy and sounds like a must-make.
Copycat Pizza Hut breadsticks? Yes please — soft, buttery, and nostalgic.
The Fleur Collins cocktail is so pretty and would be lovely for a celebration or casual gathering.
I’m craving this steak fajita salad with cilantro vinaigrette — bright, satisfying, and full of flavor.
Strawberry rhubarb tartlets are sweet-tart and charmingly delicate.
Blackened salmon burgers with mango salsa are a fresh and flavorful choice for summer meals.
I plan to make a big batch of Almond Joy dates as healthy, indulgent snacks for the week ahead.
Imagine a slice of street corn pizza — smoky, cheesy, and topped with fresh corn and crema.
Peanut butter honeycomb shortbread sounds like the ultimate sweet treat — crunchy, buttery, and rich.
I’m always craving the most perfect spaghetti carbonara — silky, comforting, and simple.