Chypre leather sandal curated on LTK

Watching our kids play the same way we did growing up is 🥹🥹❤️❤️

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Watching our kids play the same way we did growing up is 🥹🥹❤️❤️ LTKSeasonal LTKShoeCrush LTKStyleTip

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Chypre leather sandal | Vestiaire Collective (Global)

Calfskin Womens Chypre Sandals 40 White | FASHIONPHILE (US)

Chypre Leather Slides | The RealReal

Calfskin Womens Chypre Sandals 35.5 White | FASHIONPHILE (US)

Linen Shirt | H&M (US + CA)

Linen-Blend Loose Button-Down Shirt | Old Navy (US)

Classic Linen-Blend Shirt | Banana Republic Factory

2024 Casual Summer Shorts for Women Shorts with Summer | Amazon (US)

Sandro Lace Shorts | Nordstrom

Zimmermann | Saks Fifth Avenue

Steve Madden Women's Mayven Strappy Footbed Slide Sandals - Macy's | Macy's

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I can’t believe the day has come!! Over a year in the works, my book, She’s A Host, is now available for preorder!! I share so many intimate childhood stories and family recipes that are not only delicious and unique but tied to the fabric of my being. As a host, I share entertaining tips and tricks to make the process feel easy and seamless. Everyone can be a fab host!!

My interior design background lead me to create a book that while useful, would also be beautiful in your home. I designed the book to look and feel like a coffee table book, with photography that isn’t typical for most cookbooks. I hope you love it!!!

Thank you to everyone who was involved in this process. Thank you to my incredible editor @mollyahuja and @dkbooks @penguinrandomhouse for believing in me!!! And of course @sarahmichelle123 my agent and @sydnieweiss my manager for being behind me every step of the way. My amazing @mezcalum marketing girls & my internal team you know who you are. I truly appreciate you. To my family, you showed up in all the ways a family shows up and I love you @abe.lichy for staying up with me all those nights when I was deep in the edits ❤️.

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Abba, this one’s for you 🤍

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Never met a Bris I liked, but this one was really special 💙. Thank you for celebrating with us and for those who worked so hard to put this beautiful event together in just a matter of days. Feeling very complete as a family of 6 (wow!). Xo

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Linking all products used for this glam!✨

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Peak Momming

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A classic 🤤

Ingredients:

• Sourdough bread @breadsbakery
• Cheese of your choice @farmtopeople (I used Goat Gouda)
• Butter @farmtopeople
• Mayonnaise @hellmannsmayonnaise
• Cherry tomatoes
• Olive oil @getgraza

Instructions:

1. Slice the cheese and cherry tomatoes.

2. Generously butter a pan and place the bread slices over medium heat.

3. Once lightly toasted, remove the bread from the pan. Spread mayonnaise on one half of each slice and then layer the cheese.

4. Return the bread slices to the pan, cheese-side up. Drizzle a touch of olive oil and arrange the sliced tomatoes on top of the cheese.

4. Fold the plain bread half over the cheese and tomato side to create sandwiches. Drizzle a little more olive oil over the top, press down gently with a spatula, and cover the pan briefly.

5. Monitor the sandwiches closely, adjusting the heat as needed, to ensure the cheese melts and the bread toasts to a golden brown without burning.

6. Remove from the heat, slice in half, and enjoy!

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2025 vibe 🐆

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🎀❤️ GLAM : @thefacebykase

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Turkey T’bit passed down from grandma ❤️

Ingredients:
• 1 whole kosher turkey (14 to 16 pounds, 6.4 to 7.3kg), thawed if frozen
• 2 tablespoons kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 4 large yellow onions, trimmed and peeled. (Use three to chop for the tomato mixture, rest to put in turkey)
• 4 cups basmati rice @lundbergfarms and Royal Rice
• 3 tablespoons Margin butter
• 2 tablespoons ground cumin
• 1 tablespoon garlic powder
• 1/2 cup extra-virgin olive oil, plus more for coating the pan and turkey
• 1 X 6oz can tomato paste
• 1/4 cup chicken bouillon paste, such as Better Than Bouillon
• 1 head garlic, minced
• Chopped fresh flat-leaf parsley, for garnish

Special equipment:
• 16in/40.5cm roasting pan

Instructions:

1. Lightly grease a 16-inch/40.5cm roasting pan with oil.

2. Spread margin inside the skin of the chicken. Season inside the cavity with about one-third of the salt and pepper. Place the onion in the turkey cavity (cut them into wedges if necessary to fit), and rub the turkey all over with oil, then arrange it breast side up, in a large roasting pan. Generously season it all over with the remaining salt and pepper.

3. In a large, fine-mesh sieve, rinse the rice under cold running water until the water runs clear. Transfer to a large bowl. In a medium bowl, pour 1 cup boiling water over the cumin and garlic powder. Stir in the 1/2 cup olive oil, with the tomato paste, bouillon paste, garlic, and chopped onions. Pour the mixture over the rice along with 2 cups water and stir to combine.

4. Spoon some of the rice mixture into the turkey cavity and spread the remaining rice in the pan, packing it all around the turkey. Pour an additional 1 1/2 cups water over the rice and add some more salt if preferred.

5. Nestle 8 large eggs in the rice (optional). Cover the pan tightly with aluminum foil or a lid.

6. Cook at 220°F overnight. Roast for 10 hours (the longer the better, I did it overnight for 14 hours). Uncover the pan and let stand for 20 minutes.

7. Transfer the turkey and serve!

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My Grandma's simple, delicious, low carb quiche (Family Size)

Ingredients:

5 - 5.5oz Parmesan cheese
8oz Mozzarella (pre-shredded)
8oz Sheep's milk feta cheese
16oz Frozen chopped spinach x8 eggs
Seasoning: Black Pepper, Sea Salt, Smoked Paprika, Oregano, Garlic Powder

Instructions:

1. Preheat oven to 350°. Defrost and drain the frozen spinach in a large bowl. Once spinach is malleable, crumble feta cheese and combine with the spinach.

2. Add mozzarella and parmesan to the mixture. Season with Black Pepper, Sea Salt, Smoked Paprika, Oregano, Garlic Powder.

3. Add a splash of the feta cheese brine, add in the eggs, then massage until everything is evenly combined.

4. Oil your baking pan. After patting the quiche mixture flat, sprinkle a generous layer of mozzarella and parmesan on top.

5. Bake for around 30 minutes or until cheese topping is golden brown and crispy under 350° heat.

Tip: play around with cheese amount. Can use more or less depending on how cheesy you want it! (I love cheese). Can also add ground beef for something more hearty.

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Crunchy Cabbage Salad 🥬 This is a staple in our house! It’s so versatile—you can add almost anything to it, and it gets even better the longer it marinates in the fridge. I often forget about cabbage, and it usually ends up in the trash. This recipe is a fantastic way to use it up! I love it as a side with scrambled eggs, or as the base of a larger salad with protein and other toppings.

If you try it, let me know what you add or what you pair it with in the comments! #TEDPartner

Ingredients:

• 1 head of cabbage
• ⅓ cup mayonnaise
• 3 tablespoons vinegar (white wine, apple cider, or red wine work well)
• Juice of half to one lemon
• Salt and pepper to taste

Directions:

1. Thinly slice the cabbage.

2. In a large bowl, combine the cabbage with the mayonnaise, vinegar, lemon juice, salt, and pepper.

3. Mix well, ensuring all the cabbage is coated. I love my spurtle for this.

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VIRAL DUBAI CHOCOLATE BARS!!! These were fire🔥🔥 So quick and easy, recipe below. 🍫

Special Equipment:
• Chocolate Bar Mold (available on my Amazon storefront under “Erin’s Table”)

Ingredients:
• ¾ cup dried, pre-chopped Kataifi (also available on my Amazon storefront)
• 2 cups chocolate chips @ghirardelli (dark or milk; milk chocolate recommended for sweetness)
• 3 tablespoons coconut oil @nutiva
• 1 tablespoon tahini @soomfoods
• 6 ounces raw pistachio butter @peppertuxfarms
• 1 tablespoon maple syrup @crownmaple (optional, if using dark chocolate)

Instructions:
1. Melt the chocolate with 1 tablespoon of coconut oil in a saucepan over low heat until smooth. Pour approximately 2 tablespoons of the melted chocolate into each mold, ensuring even coverage to prevent overflow. Refrigerate or freeze for at least 30 minutes to set.

2. In the same saucepan over medium heat, add the remaining 2 tablespoons of coconut oil and the chopped Kataifi. Cook, stirring continuously, until golden brown. Remove from heat.

3. Stir the pistachio butter and tahini into the toasted Kataifi until thoroughly combined. If using dark chocolate, stir in the maple syrup for added sweetness.

4. Remove the chocolate molds from the refrigerator. Spoon equal portions of the pistachio filling into each mold, spreading evenly. Pour the remaining melted chocolate over the filling, ensuring it is completely covered.

5. Refrigerate for 60 minutes or freeze for 40 minutes, or until firm. Carefully remove the chocolate bars from the molds. Enjoy! 🍫🍫🍫🍫

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