Currently Crushing On: What I’m Loving Right Now and Why

currently crushing on

Happy Saturday! I hope it’s as lovely where you are as it is here.

This week on the blog I posted a few new favorites that are perfect for spring meals. I shared a comforting roasted carrot coconut soup that’s ideal for lunches, a one‑pot garlic butter shrimp and orzo that makes weeknight cooking effortless, and crispy potato chip–crusted chicken fingers that are fun for the whole family.

There’s also a fresh weekly menu to help plan your meals and a new “A Week in the Life” post with a peek into our routines.

I also rounded up my April beauty favorites — a few go‑to products I’ve been loving this month.

If you haven’t preordered my newest cookbook, Everyday Dinners, please consider it! Preorders include a free bonus cookbook, and Everyday Dinners is full of weeknight dinner ideas, many ready in 30 minutes or less, plus a 10‑minute meal prep strategy for each recipe and plenty of tips to simplify your evenings. It truly makes weeknight cooking feel manageable and enjoyable. There’s also an option to preorder a signed copy for a limited time.

What I’m loving this week

Air fryer scallops — I’m eager to try them for a quick, elegant dinner.

Mixed berry butter cake trifles — the perfect bright dessert for summer gatherings.

Vegetable garden mini cakes — such a charming, fresh idea for entertaining.

Mayo ramen — intriguing comfort food with a twist.

Cheesy asparagus au gratin — a rich and seasonal side I can’t wait to make.

Chocolate babka French toast — yes, please. All the indulgent brunch vibes.

Pink ombre cake — beautiful and perfect for celebrations.

Milk chocolate peanut butter ganache brownies — a forever favorite for chocolate lovers.

One‑pot chicken meatball dinner — simple, cozy, and low fuss.

Creole shrimp egg salad — a flavorful spin on a classic salad I need to try.

Creamy chipotle ranch dressing — smoky, tangy, and delicious on salads or as a dip.

Flourless almond butter chocolate chip cookies — a must‑make for nutty, chewy cookies.

Marinated white bean salad — a versatile, make‑ahead side I always keep coming back to.