Make this Valentine’s Day Brunch Perfect for Your Honey with Fluffy Whole Wheat Pancakes

Happy Valentine’s Day from Coffee, Cabs and Bar Tabs!

If you know me at all, you know the way to my heart is through my stomach; a box of chocolates or a home-cooked meal trumps tulips any day. So when I started developing a recipe for Valentine’s Day, and specifically for brunch, I wanted it to be heart warming, thoughtful, and a perfect gift for that special someone in your life. Tomorrow morning, makes these Fluffy Whole Wheat Pancakes, recipe available now on CC&BT!

These fluffy pancakes are incredibly light and full of flavor. And the addition of sour cream makes them unbelievably soft, while the whole wheat flour makes them a healthful start to your V-Day. Serve with sliced strawberries, a dollop of whipped cream, or simply with a drizzle of warm maple syrup.

Check out the recipe for Fluffy Whole Wheat Pancakes here, as well as all of the Brunch recipes on CC&BT. XOXO!



New Recipe Alert: Roasted Red Beet Hummus


It’s always a great idea to have an extra can or two of chickpeas in your pantry. They are perfect in soups, stews and salads because they add a delicious creamy texture and a significant amount of nutritional value. Add a healthy dose of tahini (ground sesame seeds), squeeze of lemon juice and a few cloves of garlic, then you have an incredible spread called hummus, a classic Middle Eastern dip.

To make this dish a little more interesting, I decided to add roasted red beets, toasted sunflower seeds and parsley. The earthiness of the beets, nuttiness from the tahini and bright acidity from the lemon makes for an amazing dish you’ll want at every meal. Serve with naan and fresh veggies on the side for dipping.

To make this recipe for Roasted Red Beet Hummus, check it out here on Coffee, Cabs and Bar Tabs. Also, make sure to follow CC&BT on Instagram at @coffeecabsandbartabs to join me on all of my foodie adventures in the big apple. Thanks for stopping by, and happy cooking!


Campanelle Bolognese, The Perfect Recipe for Fall


I’m so excited that the blistering heat is coming to an end and the cool days of fall are right around the corner. Football Sundays, cozy sweaters and a simmering pot of chili makes fall without-a-doubt my favorite time of year.

To kick off the cooler months, I wanted to create a recipe that you could simmer away and fill your house up with delicious smells and warmth. But I also wanted to develop a dish that was simple to make and wouldn’t take all day to make. So I decided to make a classic; bolognese with campanelle.

This recipe for a classic bolognese is not only quick and easy, but it’s also incredibly flavorful. Pair with your favorite fresh pasta or layer this sauce with lasagna noodles and ricotta cheese. Once you make this bolognese, it will easily become a family favorite.

Check out the recipe for Campanelle Bolognese here under the savory recipes page on Coffee, Cabs and Bar Tabs. Happy eating!


Not Your Yiayia’s Greek Salad


I LOVE Greek food. From a traditional lamb gyro with tzatziki and red onion to creamy avgolemeno soup with chicken and lemon, the flavors are always big, comforting and impossible to resist. Now don’t get me wrong, these dishes are perfect exactly how they are. But I wanted to take a classic Mediterranean-inspired dish and incorporate some new ingredients, while still maintaining traditional flavors and textures. So I decided to make a Skirt Steak Salad with Arugula, Bulgur and Tzatziki.

The base of this salad is bulgur, a type of dried cracked wheat, which provides great texture and whole grain nutrients. The cream tzatziki sauce, peppery arugula and crisp Persian cucumbers also add freshness to this bright salad. And while the pickled red onions are not traditionally on a Greek salad, they add intense acidity and crunch. Finally, the seared skirt steak completes this salad into the perfect dish for any meal.


To learn how to Pickled Red Onions, click here. And check out this recipe for a Skirt Steak Salad with Arugula, Bulgur and Tzatziki here. Thank you for stopping by Coffee, Cabs and Bar Tabs, happy cooking!

New Recipe Alert: Balsamic Roasted Brussels and Chickpeas


If you love the texture of roasted vegetables and the bite of balsamic vinegar, then definitely try the latest recipe on Coffee, Cabs and Bar Tabs, Balsamic Roasted Brussels and Chickpeas!

There are many reasons to love this recipe, including the simple preparation and quick cooking time. The Brussels, shallots and chickpeas all cook together on the same baking sheet for the same amount of time, making for less mess and overall cleanup.

The combination of textures is also something to love. The Brussels are tender on the inside with some crispy leaves on the outside. The sliced shallots become soft and caramelized, and the chickpeas are creamy and smooth. Each bite is complex and interesting.

The addition of balsamic vinegar also makes this recipe a winner. The vinegar not only gives incredible flavor to otherwise bland ingredients, but also helps to caramelize the Brussels and chickpeas to golden brown perfection.

To make this recipe, check out the Balsamic Roasted Brussels and Chickpeas here on Coffee, Cabs and Bar Tabs. And make sure to check out all of the savory recipes now. Cheers!

New Recipe Alert: Soy Sauce Eggs


You’ve probably seen soy sauce eggs on the menu at your favorite ramen shop. But have you ever thought about making them in your own kitchen? Well I’m happy to report they are simple to throw together and easy to make, plus you probably already have all the ingredients in your pantry and fridge.

A soy sauce egg is most basically a hard boiled or medium boiled egg that has been marinated in a soy sauce mixture. The combination of soy sauce, red wine vinegar and ginger takes a flavorless hard boiled egg to a whole other level. These eggs can be used in a variety of ways: spread on toasted bread, dice up and toss in a crisp green salad, serve in a bowl of warm ramen, or simply enjoy on its own.

What makes this recipe extra special is doneness of the eggs. The combination of high heat and the cooking time of 9 minutes makes for a hard boiled egg with a deliciously creamy yolk. The aggressive boil and quick ice water bath also aids in peeling the cooked eggs, and you’ll have perfectly smooth whites every time. These soy sauce eggs are all about the cooking time and flavorful marinade.

If you want to learn how to make these delicious eggs, check out the recipe for Soy Sauce Eggs here. And be sure to try all the savory recipes on Coffee, Cabs and Bar Tabs now!

New Recipe Alert: Kale Stir-Fry


Stir-fry is the perfect dish to make when your trying to clear out the fridge. You can throw a variety of ingredients into a hot pan with some aromatics and fresh herbs, and you immediately have a well-rounded and flavorful meal.

When you think of stir-fry, you might not immediately think of kale. But it’s actually perfect for this preparation. Toss curly kale with ginger, garlic, oyster and soy sauce and you have a full-flavored side dish that can stand up to any meal. Serve this kale on its own or with a poached egg on top for a decadent and healthful dish.

Check out Kale Stir-Fry  on Coffee, Cabs and Bar Tabs here, and be sure to check out all of the savory recipes now. Cheers!

The Perfect Baked Potato


If you know me at all, you know that I love potatoes. There’s something incredibly satisfying and comforting about the creaminess of a perfectly cooked potato. From waxy fingerlings to starchy sweet potatoes, spuds are an incredibly versatile ingredient that can take on a wide range of seasonings and garnishes. One of my favorites ways to prepare starchy potatoes (i.e. Idaho or russet), is to simply bake them! Whether it’s topped with a pat of butter or with a hearty scoop of chili, baked potatoes are a no-brainer option for any meal.

A perfectly baked potato with a fluffy center and crisp, salty skin is easier to achieve than you think. Follow these simple steps on Coffee, Cabs and Bar Tabs for How To Bake a Potato. Baking spuds in the oven is easy to do and will give you great results each time.

Then after you learn to make the perfect baked potato, check out the recipe for a Baked Potato with Creamed Spinach and Parm  in the collection of savory recipes. This unique combination will make you rethink baked potato toppings all together.


Thank you for stopping by CC&BT, happy cooking!

New Recipe Alert: Roasted Cauliflower with Tahini Dressing


Roasted cauliflower and nutty tahini pair perfectly in this simple side dish now available on Coffee, Cabs and Bar Tabs!

Tahini is a condiment used in Mediterranean cuisine, and is made of toasted and ground sesame seeds. With a squeeze of lime juice and a pinch of salt, tahini transforms into a wonderful sauce to pair with a variety of vegetables, grains and proteins.

If you’ve never eaten or cooked with tahini before, you can find jars of tahini in most grocery stores and markets in the condiment aisle. When you first open the jar, give the tahini a good stir, as it will separate as it sits. At this point you can enjoy tahini on its own or mix with other ingredients like the recipe below.

Click here to see the recipe for Roasted Cauliflower with Tahini Dressing, along with all of the savory recipes on Coffee, Cabs and Bar Tabs now!

Ramp Season is Here! But What are Ramps, Anyway?


The first few weeks of spring can only mean one thing; it’s officially ramp season! It’s that special time of year where chef’s throw root vegetables out the window and grab these fragrant greens just breaking through the soil. So what exactly is a ramp and how can you cook with ramps in your own kitchen? Here’s everything you need to know about these unique spring greens.

Ramps look similar to scallions but have one or two long green leaves on the top. Ramps also have a mild onion flavor with hints of garlic and leek. Sometimes they are referred to as spring onions, but that is actually a completely different ingredient all together. Ramps are grown and harvested in many areas of the country, and I actually got the beautiful ramps pictured above from my uncle’s farm in Kentucky. But remember, as quickly as you can get your hands on them in the beginning of April, they disappear just as fast, only lasting a few weeks.

Ramps are beautifully delicate but packed with intense aromatic flavor, so try preparing them a few different ways. For example, pickling the white bottoms in vinegar and dry spices will add an acidic punch to any salad. Save the green tops and sauté them for elegant scrambled eggs. Ramps are also great roasted, and they will become sweet and caramelized like onions. Quickly blanch ramps for a simple preparation that works very well in pestos and sauces. And one of the most unique and delicious ways to work with ramps is to fry them. Try making a light tempura batter and fry them until they are crisp and golden.

However you decide to cook ramps, they are a delicious green worth buying and experimenting with this spring in your kitchen.