Born and raised in Kentucky, Ari is a twenty-something living in Covington, KY. Lover of strong coffee, cherry fritters, and her floppy hound dog. Ari spends her down time day-dreaming about the perfect craftsman bungalow and peonies. She has a penchant for white lace and old jars. She works full time for a social service agency, and is currently on a mission to discover her own interests.
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Mar 17, 2013

Delicious Apple and Pecan Oatmeal [Intro to Cooking]

Sometimes, all we need is a good comfort food. I know for me, that's oatmeal. The problem is, oatmeal can get super boring after awhile. Thankfully, that's why there's this thing called the Internet that has a bunch of different recipes and special tricks to spruce up even the dullest tasting oatmeal!

Feb 10, 2013

Caramelized Apple Omelet [Intro to Cooking]

When adapting a recipe, it is important to identify the key flavors, and replace them with something similar. Here, I replaced the sugar, crème fraîche, and caramel with honey, as I don't keep crème fraîche on hand. I also added the gouda cheese because... well, I'm an apple and cheese fanatic.

Feb 3, 2013

Easy Campus Cooking When You’re Not Feeling Well [Intro to Cooking]

Around here, the end of January looked like colds and sick days. I could rarely muster the energy for showering, let alone cooking. This simple modification of my favorite flavor of Ramen noodles was a perfect alternative: effortless and just spicy enough to clear my sinuses!

Jan 20, 2013

Simple Shrimp and Grits Will Bring NOLA to Your Kitchen [Intro to Cooking]

After a vacation to New Orleans, I returned with soul food on my mind, and this week's grocery trip produced the required shrimp to throw over my standard grits. Not all grits are made with buttermilk, but I prefer the tangy kick that the buttermilk lends.

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Jan 13, 2013

The Perfect On-The-Go Breakfast Smoothie [Intro to Cooking]

The perfect ending to your weekend! A frozen fruit smoothie is a nutritious and inexpensive way to start your day, and if you're anything like me on the weekends, your wallet can use the break!

Mamaw’s Chicken and Dumplings Will Win His Heart [Intro to Cooking]

That process of sharing recipes and collaborating epitomizes all that mountain cooking is: edible story-telling. Dishes are meant to evolve and adapt to the people creating them, and this recipe is no different. Beginning with my grandmother, as told to my aunt, then dictated to me, contributed to by a friend, and shared with you.

Jan 6, 2013

Traditional Italian Chocolate Fruitcake That’s Actually Delicious [Intro to Cooking]

This recipe takes more attention to detail than most of my recipes, but I assure you that the results are worth it! This traditional Italian fruitcake, or Pampepato, combines rich chocolate and spicy black pepper and transforms a detested holiday dish into something delicious and rich with history.

Dec 30, 2012

A Post-Graduate Guide to Co-Habitation…with Your Parents

With no discernible direction, I packed up my Target bedding and party tops and moved back in with good ol' Mom and Dad. It felt an awful lot like the worst thing in the entire world, but now that I am safely on the other side of my greatest fear, I have some advice to offer.

Dec 24, 2012

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Dec 16, 2012

The Best Spinach Artichoke Dip You’ll Ever Make [Intro to Cooking]

This delicious dip only takes about 20 minutes to prepare, and could not be any simpler to execute. I've already made it twice this week, and in both cases, I went home with a bowl scraped clean.

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Dec 9, 2012

French Onion Soup [Intro to Cooking]

One of my favorite lunch orders is French Onion Soup. I love the way the croutons taste after soaking up that delicious broth!

Dec 2, 2012

Simple But Fancy Holiday Cocktails [Intro to Cooking]

If I had known then what I know now, it is that a gentle and delicious cocktail both provides a conversation starter and gives me something to do with my hands at parties. Here's a couple of my favorite budget-friendly cocktails that only seem way fancier than I can afford.

Nov 18, 2012

Spaghetti Squash with Spicy Tomato Sauce [Intro to Cooking]

With the holidays (and holiday parties) on the horizon, my waistline requires a lighter option. This simple squash dishes serves both purposes equally and will fit well within your pre-holiday wallet restrictions, too!

Nov 3, 2012

Curried Butternut Squash Soup [Intro to Cooking]

There is no better time of year to enjoy soups, and this one will leave you warmed and satisfied. This curried squash soup would serve as the perfect side to a fall salad but also has the flavor to stand on its own.

Oct 15, 2012

Roasted Butternut Squash and Steak Salad [Intro to Cooking]

A refreshing and nutritious way to ease into fall. Buttery bib lettuce topped with sweet butternut squash, tangy goat's milk cheese, all topped with a warm bacon vinaigrette.

Sep 30, 2012

Sauteed Brussels Sprouts with Bacon [Intro to Cooking]

Though Brussels sprouts often come with a bad reputation, all it took was one bite of this recipe to change my mind about them completely.

Sep 23, 2012

Grilled Salmon with Summer Corn [Intro to Cooking]

By a stroke of luck, my days off this week allowed a visit home. To my parents home. Where I was well loved and well fed. My mother's cooking style has always been fairly by the seat of her pants, but always delicious. My parents have grown into quite healthy eaters, and their cooking usually features low-fat, high fiber and protein foods. Salmon is a favorite here, and this week is finished with a tangy maple and soy glaze. This meal came straight from her table.

Sep 16, 2012

Apple, Bacon and Cheddar Griddlecakes [Intro to Cooking]

Food is such a central part of Southern culture, and my childhood was a reflection of that. As I have established myself in a new city, I find that most of the memories I am making now are also centered around food: trying new restaurants, introducing new ingredients into my repertoire and spending some time each week working on material for this column!

Sep 9, 2012

Ginger Peach and Blueberry Crisp [Intro to Cooking]

Summer is officially coming to a close, and I will be spending my week mourning the end of the fresh produce season. Sure, the fall vegetables are on their way, but there is nothing like a summer tomato or a juicy Georgia peach.

Sep 2, 2012

Simple Strata [Intro to Cooking]

Today's recipe most certainly falls in the 'breakfast for dinner' category and I could not be more pleased about that. I love egg bakes because they are so versatile.

Aug 19, 2012

Perfecting Classic Bruschetta [Intro to Cooking]

There is a wide variety of ingredients that you could include in your topping, but as usual, I chose to keep it simple.

Aug 12, 2012

Lemon Garlic Chicken with Simple Mashed Potatoes and Bacon-Wrapped Asparagus [Intro to Cooking]

This week has been one of those weeks. You know the ones. The ones that leave you feeling used, abused, and wishing for your momma. Since I live in a different city than my mother, I, of course, turned to emotional eating to soothe my soul.

Aug 5, 2012

Steak Salad with Fresh Tomato Vinaigrette [Intro to Cooking]

This week's recipe comes to you from the almost empty shelves of my fridge, from between a series of afternoon naps, and from a hankering for fresh greens. This is the first summer that I have been entirely in control of the food I eat, and as a result, my love for fresh vegetables has multiplied.

Jul 29, 2012

Watermelon and Berry Salad with Mint [Intro to Cooking]

Part of my cooking philosophy is to trust your preferences. If you are cooking, and you do not like the way something tastes, add something to it! You won't like it when it's finished either!

Jul 22, 2012

Fresh and Tasty Pear and Prosciutto Appetizer [Intro to Cooking]

If there is one thing that you need to know about me, it is that I love pork in all forms. Prosciutto is one of my favorites, second only to thick cut bacon. Even better is any way that I can combine it with the season's freshest fruits and vegetables.

Jul 8, 2012

Light and Healthy Summer Tomato Salad [Intro to Cooking]

There is literally nothing you can do to ruin this (minus losing an appendage in the dicing process). The beauty of this dish lies in its simplicity.