Serving u Tuna & Hummus Sammies and Baked Fontina, because nothing says 'lunch' like a skillet of hot cheese? See if this week's fare keeps us going on our streak of actually enjoying what we're making out here. Fingers crossed.

Wow guys we are LOVING LUNCH!!!! We're making Greek Panzanella + Roasted Vegetable Frittata. Tune in to hear how it all went down, and if lunch is living up to the hype. Maybe it's our favorite section so far??? 

This week it's LUNCH TIME, BABY! We're making Roasted Shrimp Salad & Lobster and Shells. If you have a shellfish allergy...stay away!  JK come back you can't get anaphylactic from a podcast (we think). Tune in to hear if we achieved peak Hamptons bliss with these first two items on the How Easy is That lunch menu.

Our final starters ep (for now) features Herbed Ricotta Bruschettas which are not bruschettas and Fresh Salmon Tartare which is not tartare. "What's in a name?" <-- Ina, probably. Check out the ep to learn how to make ricotta from scratch (it's...easy???) and hear Marie reach a fury that can finally hang with Alissa's. 

This week we've got high hopes for our recipes: Buttermilk Ranch Dressing with Bibb Lettuce and Soppressata & Cheese in Puff Pastry. Could we possibly...enjoy the food this week?? Will the Starters section redeem itself from last weeks major league yawn sesh? Tune in to find out!

The ladies are out here delivering you (spoiler alert) some of the all time snooziest starters you'll ever see: Watermelon & Arugula Salad and Roasted Artichoke Hearts. Tune in to hear us roast these roasted artichokes and drag this salad through the mud. We really went for it!

The gals are diving into more Starters today! Namely French Mussel Bisque + Celery & Parmesan Salad. Surprisingly chill episode, considering we've never cooked mussels before. More on that in the ep.....
Follow along to see if we are still enjoying the Starters??

It's the start of something new...the Starters section! This week we've got a tale of two soups, Onion & Fennel Soup Gratin and Rich Beef Barley Soup. Feast your ears on this, the glorious beginning of a new era, one in which we--dare I say it--actually enjoy eating the food?! I know, we can barley believe it either ;)

It's the last episode of the cocktails section, baby! It's a classic combo (not classic) of Crostini with Tuna Tapenade and Coeur à la Crème, the nature of which, tbh, we still don't fully understand. Tune in to hear about our first full fledged food FAIL ~gasp~.

Join us for a battle of the cheeses that truly rocked us to our VERY CORE. We make Stilton & Walnut Crackers and Grilled Bread with Prosciutto (and smoked mozzarella, weird), complete with existential cracker vs. cookie crisis and attempting to grill in a blizzard! There were odors, tears, and voluntary faceplants into snowdrifts. Buckle up, folks. It ain't easy being easy.