What's Giving Me Life

This curry dip comes from my friend Kate’s grandmother, Grammer, and has a slightly scandalous origin story. After years of trying to get the recipe from a favorite St. Louis restaurant, it eventually made its way into Grammer’s hands under strict orders of secrecy. Thankfully, Kate decided recipes this good are meant to be shared. Creamy, herby, tangy and warmly spiced, it’s the kind of dip you’ll keep coming back to—and absolutely one you should measure with your heart. Yie

These marinated tomatoes are peak-summer simplicity. Juicy tomatoes get tossed with garlic, olive oil, red wine vinegar, and fresh herbs, then sit just long enough for everything to mingle. They’re delicious on their own, but even better spooned over whipped ricotta, toast, grilled bread, or anything else that needs a little tomato magic. Yield: About 3 cups Servings: 4-6 Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 2-3 hours, including marinating Ingredients 1 poun

This whipped ricotta is creamy, lightly sweet, savory, and full of roasted garlic flavor. Honey softens the richness, thyme keeps it fresh, and a little olive oil helps everything blend into a smooth, fluffy spread. It’s perfect for crostini, crackers, vegetables, or as a base for marinated tomatoes. Yield: About 1½ cups Servings: 6-8 Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients 1 whole head garlic 8 ounces whole-milk ricotta 1 tablespoon ext

This is my favorite game-day snack of all time, courtesy of my best friend Anna, who makes Buffalo Chicken Dip better than anyone I know. It’s creamy, cheesy, spicy, and loaded with shredded chicken—and there’s a reason the dish is always scraped clean. Yield: About 6 cups Servings: 10-12 as an appetizer Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Ingredients 12 ounces cream cheese, softened to room temperature 1 (12-ounce) bottle Frank’s RedHot Origina

This is one of those appetizers that feels a little fancy but takes almost no effort. Ricotta and cottage cheese get whipped until light and creamy, then brightened with lemon, a touch of honey, and good olive oil. It’s fresh, slightly sweet, and perfect for spring and summer entertaining. Serve it with crunchy vegetables and crostini, or spread it onto toast for an easy snack. Yield: About 2 cups Servings: 6-8 Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes

If you've never been a beet person, let this be the recipe that changes your mind. Roasting the beet softens its earthy flavor, while chickpeas, tahini, lemon, and garlic turn it into a creamy, vibrant hummus that's just as delicious as it is beautiful. It's perfect for dipping vegetables and pita, spreading on sandwiches, or serving as part of a mezze platter. Yield: About 3 cups Servings: 6-10 Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Ingredients

This is summer in a bowl. Sweet corn, juicy nectarines, spicy jalapeños, fresh herbs, and a good drizzle of olive oil come together to make a salad that's bright, refreshing, and just a little unexpected. It's the kind of dish that disappears at backyard barbecues, picnics, and potlucks. And if you really want to impress people? Tear a ball of burrata over the top right before serving. Yield: About 8 cups Servings: 6-8 Prep Time: 20 minutes Cook Time: 7 minutes Total Time: Ab

This creamy white bean dip was inspired by the one served at Katie's Pizza & Pasta in St. Louis—a restaurant I think about often. Roasted garlic, lemon, and good olive oil transform a few simple pantry ingredients into a dip that's rich, bright, and endlessly scoopable. I love serving it with warm pita and crisp vegetables before dinner, but it's just as good spread on toast or tucked into a sandwich. Yield: About 2½ cups Servings: 8-10 Prep Time: 10 minutes Cook Time: 1 hour