Your New Favorite Salad Dressing

Too often, I find myself debating in the salad dressing aisle. I am either tired of the staples, or I'm too skeptical of the flavor combinations in newer, unfamiliar bottles. Instead of wasting five extra minutes on my weekly grocery run, I have vowed to abandon the aisle completely and use pantry ingredients to make my very favorite (and your soon-to-be very favorite) vinaigrette.

For this batch, I grabbed a few of the newest Hatchery ingredients, including Other Brother olive oil, O Olive Oil's balsamic vinegar, and Ohia organic honey. The pure honey is the secret -- its naturally crystalized, creamy consistency is key to binding the vinaigrette. And doesn't enjoy a touch of sweetness to offset the tart acidity of vinegar?

My family friend Billy Orgel delivered a bag of heirloom tomatoes from his backyard. Of course a manufactured salad dressing wouldn't do those beauties justice -- but this recipe does!

1/3 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon dijon mustard 1 garlic clove, finely minced 1 teaspoon pure honey Salt and pepper, to taste

1. Whisk all ingredients in a small bowl until well combined. Emulsify in a blender for a thicker consistency.

2. Pour over your favorite salad or store in a mason jar in the fridge for later use.

Strawberry Almond Cobbler in a Box

You're already skeptical. A cobbler in a box? Now, please turn off the imagined visuals of Pillsbury and Betty Crocker brownie boxes from your grocery aisle and listen up. This box, crafted by Chef Jenny McCoy, is providing pastries in a far more gourmet way.

An authority on baking and pastry, Jenny McCoy has created dessert menus for such leading restaurants as Tom Colicchio’s Craft and Emeril Lagasse’s New Orleans establishments. In 2011, she received the prestigious NYC Rising Star Pastry Chef award. McCoy is currently an Institute of Culinary Education instructor, Almond Board of California spokesperson, and a contributor to Serious Eats and the Huffington Post.

Jenny offered to gift me a few sample boxes to test in my new kitchen. Of course I said yes! My own boxes of bread pudding and almond cobbler mixes soon arrived in sweet small brown boxes with easy-to-follow instructions and expert advice on substitutions and recipe enhancements. I completed prep in under five minutes (cutting strawberries, measuring buttermilk. . .) and had that baby in the oven within ten minutes of opening the box. Mind-blowing, right?

As Jenny shares, “Instant gratification comes from creating something from start to finish in a matter of minutes. But even more gratifying is sharing it with someone else.”

The collection clearly makes baking world class desserts a reality for bakers with any level of experience. My mind continues to wander to the daunting task of Thanksgiving desserts after a main course of turkey and unending side dishes. . .With this high-quality pastry mix, no one would ever have to know Jenny did half the work for you (and I won't spoil the secret either). Plus, you no longer have an excuse not to bake!

Since it is impossible to mimic the sweet, nutty crumble and sweet strawberries without Jenny's gourmet ingredient pouches, I will share photos and encourage you to get a box for yourself exclusively at Crate + Barrel. Did I mention they'd make great gifts? Well, they would. Especially for holidays.

Torn Garlic Bread

Happy September and short work week! I just returned from a euphoric weekend in Chicago, where my closest friends and I dined constantly and downed one too many dirty martinis amidst endless catch-up conversations. Get ready, because Chicago will soon be joining the Critiques page.

I'm yearning for a taste of simplicity to balance my non-stop calendar, and I truly believe this no-stress side does the trick. Crostini is obviously adorable and makes for ideal presentation, but there's something liberating about tearing a fresh baguette into imperfect shapes of garlicky goodness. That's right. I claim that ripping bread relieves stress. Try it yourself.

1 baguette, torn into 2-inch pieces 3 cloves garlic 4 tablespoons unsalted butter, softened Salt, to taste Red pepper flakes, to taste 1 tablespoon minced flat-leaf parsley

1. Preheat oven to 400 degrees. In a food processor, puree garlic. Add butter and pulse until smooth.

2. Transfer butter to a large bowl and add baguette. Coat pieces with butter and then pour onto a baking sheet. Bake for 15 minutes, shaking pan halfway through cook time, until crust is golden brown and crispy.

3. Remove from oven and transfer bread to a serving piece. Sprinkle with salt, red pepper and parsley. Serve warm.

Sweet Potato Hash (Two Ways)

Have you jumped on the #bestovers bandwagon yet? I have been following sites such as Food52 and Love & Lemons on Instagram (as should you), and the creative spins on "leftovers" truly blow me away. When I tried out a simple sweet potato hash with Zoe last week for dinner -- because, let's face it, who has the patience to watch a potato bake in the oven while your stomach is grumbling -- I also envisioned a fancied hash brown version with a crispy fried egg. I can't decide which preparation I prefer; but the good news? You can enjoy both. For breakfast. And dinner.

Any #bestovers ideas from your kitchen? Send them my way!

Makes 4 servings

2 sweet potatoes, peeled and cubed 2 ears of corn kernels 2 tablespoons butter Salt and black pepper, to taste 1 tablespoon flat leaf parsley, minced

1. Melt butter in a cast iron skillet on medium-medium high heat. Add sweet potatoes and corn.

2. Sauté until roasted and potatoes are soft yet crispy, about 15-20 minutes. Season with salt, pepper, and parsley.

3. For dinner, serve alongside your protein of choice and vegetable. For breakfast, prepare one egg over-easy and serve over hash.

Gazpacho (Featured on The Everyday Adventurer)

Last week, the Cuisinart was calling my name. . .or maybe it was the "five days left of summer" alarm going off in the back of my mind. Alas, such a calling inspired an entire day in my new kitchen with Haim Pandora station in the background and bowls and spoons in every direction.

Coincidentally, I had just been in touch with sisters Lindsey and Haley of The Everyday Adventurer, a new Austin-based lifestyle blog with a focus similar to that of Caramelized -- celebrating everyday experiences, whether a new destination or a new stylish outfit. I couldn't have been more excited to be on their blog to share my latest gazpacho recipe, which is super simple and summer-ific. Please do not let the fact that the tomatoes are pureed intimidate you -- it's a faster process than standing and dicing one at a time.

Click here for the recipe instructions and a little Q&A. Thanks for having me, Lindsey & Haley!

Spicy Chicken Sausage Marinara

This new marinara creation is seriously fabulous -- it's light enough to serve on hot summer nights, yet the Italian chicken sausage (I love the Whole Foods behind-the-counter selections) is rich enough to fill you up, as any Italian dinner should. Sunday has been dubbed "Italian night" lately, so I am posting this on a Friday in hopes that you'll bookmark this for your weekend finale supper. Let me know what you think, ladies and gentlemen. 2 tablespoons olive oil 1/2 cup thinly sliced sweet onion 3 cloves garlic, chopped Sprinkle of crushed red pepper (A little goes a long way. . .) 1/2 pound Italian chicken sausage, casings removed 1/4 cup dry white wine 1 1/2 cups chopped tomatoes 1 bunch broccolini tips (toss the ends) Gigli pasta, cooked according to box Pecorino cheese 1. Heat olive oil in a large saucepan over medium heat. Add onions, garlic and crushed red pepper. Saute until onions are translucent, approx. 6 minutes. Add sausage, making sure to break up with a fork. Saute 4 minutes, until browned. Add white wine and simmer for 1 minute. 2. Add tomatoes and broccolini. Simmer until tomatoes soften, approx. 5 minues. Taste and season with salt and pepper, if needed. 3. Add pasta to sauce and toss over medium heat. Add pecorino and serve immediately.