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What's Giving Me Life
The places, people, recipes, traditions, and little moments that are inspiring me lately. Think of it as everything I'd tell you if we were catching up over coffee—or cooking dinner together.
The 2025 Gift Guide
Every item in this guide has earned its place in my kitchen. These are the tools I reach for, the cookbooks I cook from, the pantry staples I buy on repeat, and the gifts I've happily given to the people I love. If you're looking for something thoughtful for the home cook in your life—or simply need a little inspiration for your own wish list—I hope you find something you love. Global Fish Spatula — or any high-quality fish spatula. After many not-so-subtle hints, Frank got m
Maddie Umali
Jul 24
The 2024 Gift Guide
Every year, friends and family ask me what kitchen tools, cookbooks, and pantry staples are actually worth buying. Rather than rounding up trendy products I've never touched, this list is made up entirely of things I use in my own kitchen—items I reach for daily, gift to friends, and would happily buy again. Whether you're shopping for a seasoned home cook, someone just learning their way around the kitchen, or simply treating yourself, I hope this list gives you a few ideas.
Maddie Umali
Jul 24
Spicy Margaritas
Some of my favorite memories with friends have involved these spicy margaritas, a recipe passed down from my best friend Juliana's dad, Dave. They're citrusy, a little sweet, and pack just the right amount of heat from fresh jalapeño. The secret? Lots and lots of freshly squeezed lime juice. Make a batch for your next gathering, but trust me, you'll probably want to double it. Servings: 6-8 cocktails Prep Time: 15 minutes Infusion Time: Optional, 2-3 days Total Time: 15 minut
Maddie Umali
Oct 132 min read
Summer Squash Aglio e Olio
This is not your traditional aglio e olio, but it might just be one of my favorite pasta dishes I've ever made. Zucchini, yellow squash and green onions cook down in garlicky olive oil and white wine before getting tossed with rigatoni, plenty of fresh parsley, Parmesan and a squeeze of lemon. The finishing touch? Homemade toasted breadcrumbs for a little crunch. It's everything I want in a summer pasta. Servings: 6 Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 m
Maddie Umali
Oct 133 min read
Black Bean Salsa
This black bean salsa has been a favorite for years for good reason. Black beans and sweet corn make it hearty, tomatoes and avocado keep it fresh, and jalapeño, cilantro and a lime-heavy dressing bring plenty of brightness. Put a big bowl of it down with tortilla chips and watch it disappear. Servings: 8-10 Prep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes Ingredients 1 (15-ounce) can black beans, drained and rinsed 2 (15-ounce) cans sweet corn, drained and r
Maddie Umali
Oct 132 min read
Herby Potato Salad
A fresher, herb-packed take on classic creamy potato salad. Tender red potatoes get tossed with mayo, whole-grain mustard, shallot, scallions and a full cup of fresh herbs. It's creamy without feeling heavy and gets even better after a couple hours in the fridge. Servings: 6-8 Prep Time: 15 minutes Cook Time: 15 minutes Chill Time: 2 hours Total Time: 2 hours 30 minutes Ingredients 2 pounds red-skinned potatoes, scrubbed and cut into bite-size pieces ½ cup mayonnaise 1 tables
Maddie Umali
Oct 132 min read
Classic Coleslaw
Creamy, tangy and just a little sweet, this classic coleslaw is exactly what I want alongside anything coming off the grill. Using a bagged coleslaw mix keeps things incredibly easy, and a simple dressing of mayo, lemon and vinegar brings it all together. Make it a few hours ahead so the cabbage has time to soften and soak up all that flavor. Servings: 6-8 Prep Time: 10 minutes Chill Time: 2 hours Cook Time: 0 minutes Total Time: 2 hours 10 minutes Ingredients 1 (16-ounce) ba
Maddie Umali
Oct 22 min read
Peach Caprese Salad
This is summer in a salad: peppery arugula, juicy tomatoes, sweet peaches or nectarines, fresh basil and the creamiest burrata, all finished with olive oil and balsamic glaze. It’s fresh, simple and endlessly adaptable depending on which tomatoes and stone fruit look best at the market. Servings: 6 Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients 5 ounces arugula 3–4 ripe peaches or nectarines, sliced or cut into bite-size pieces 2–3 heirloom toma
Maddie Umali
Oct 22 min read
BBQ Chicken
Sticky, smoky and a little sweet, this BBQ chicken starts with bone-in, skin-on chicken cooked on the grill until crisp and juicy, then gets brushed with a homemade BBQ sauce during the final few minutes of cooking. The sauce comes together with pantry staples and just the right balance of sweet, tangy and savory. Yield: 3 pounds chicken Servings: 4-6 Prep Time: 15 minutes Cook Time: 30-35 minutes Total Time: 45-50 minutes Ingredients For the BBQ Sauce 1 cup ketchup ½ cup pac
Maddie Umali
Oct 22 min read
Watermelon Salad
Juicy watermelon, peppery arugula, salty feta and fresh mint come together in this simple summer salad inspired by one of our favorites from Katie’s Pizza and Pasta. Instead of cubing the watermelon, we cut it into big slabs and pile everything on top, making this a definite knife-and-fork situation—in the best possible way. Servings: 4 Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients 1 small seedless watermelon 5 ounces arugula 6 ounces crumbled
Maddie Umali
Oct 22 min read
Citrus Chimichurri
Bright, herby and packed with fresh citrus, this chimichurri gets a twist from both orange and lemon zest and juice. It’s fresh, punchy and incredibly versatile—spoon it over grilled fish or chicken, toss it with vegetables or use it as an excuse to tear off a piece of crusty bread and start dipping. Yield: About 1 cup Servings: 6-8 Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes Ingredients 1 large shallot, finely diced 1 garlic clove, finely grated ½ cup f
Maddie Umali
Sep 12 min read
Grilled Salmon with Citrus Chimichurri
This grilled salmon is simple enough for a weeknight but the citrus chimichurri makes it something special. Fresh cilantro and parsley are mixed with shallot, garlic, orange and lemon for a bright, punchy sauce that gets spooned generously over smoky grilled salmon. And make extra chimichurri—you’re going to want to put it on everything. Yield: 4 salmon fillets Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients For the Citrus Chimichurr
Maddie Umali
Sep 12 min read
Blackened Fish Tacos with Avocado Crema and Cabbage Slaw
These blackened fish tacos are proof that cooking fish at home doesn’t have to be intimidating. Flaky, spice-crusted cod gets tucked into warm corn tortillas with crunchy cabbage slaw, crumbled queso fresco and a creamy, tangy avocado crema. They come together surprisingly quickly and hit all the right notes: spicy, cool, crunchy and fresh. Yield: 8-10 tacos Servings: 4 Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients For the Blackened Fish 1–1½
Maddie Umali
Sep 13 min read
Palisade Peach & Pancetta Pizza
Sweet, juicy Palisade peaches, crispy pancetta, creamy ricotta and fresh thyme come together on a crisp homemade crust for a pizza that tastes like Colorado summer. It’s the perfect mix of sweet and salty, with just enough garlic and smoky sea salt to bring everything together. Recipe comes from my dear friend, Kate. Yield: 1 pizza Servings: 2-4 Prep Time: 30 minutes Rise Time: 3-4 hours Cook Time: 10-12 minutes Total Time: About 4½ hours Ingredients For the Pizza Dough 153 g
Maddie Umali
Sep 13 min read
Classic Peach Pie
When peaches are truly at their peak, I don’t think there’s a better way to show them off than a classic peach pie. This one keeps things simple: juicy peaches, lemon, vanilla, nutmeg, and just enough sugar tucked between two flaky, buttery crusts. It’s the kind of summer dessert that deserves a big scoop of vanilla ice cream and absolutely no unnecessary fuss. Yield: 1 (9-inch) double-crust pie Servings: 8 Prep Time: 40 minutes Cook Time: 1 hour 30-45 minutes Total Time: Abo
Maddie Umali
Aug 213 min read
Summer Shrimp Scampi
This is shrimp scampi dressed for summer. Sweet corn, blistered cherry tomatoes, garlic, butter, white wine, and plenty of fresh herbs turn the classic into something brighter, juicier, and even more satisfying. It’s buttery and garlicky in all the right ways, but the tomatoes and corn keep it fresh enough for a hot summer night. Yield: About 8 cups Servings: 6 Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Ingredients 1½ pounds shrimp, peeled and deveined
Maddie Umali
Aug 212 min read
Marinated Tomatoes
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
Maddie Umali
Aug 211 min read
Tomato-Ricotta Tart
This is one of those recipes that makes peak-summer tomatoes feel extra special without doing too much to them. Flaky puff pastry gets layered with creamy ricotta, juicy tomatoes, garlic, red onion, and fresh thyme, then baked until golden and crisp. It’s simple enough for lunch but pretty enough for a brunch or dinner party. Yield: 1 tart Servings: 6-8 Prep Time: 20 minutes Cook Time: 20-25 minutes Total Time: About 45 minutes Ingredients 1 sheet puff pastry, thawed 8 ounces
Maddie Umali
Aug 212 min read
Peach Cobbler
When you have more ripe summer peaches than you know what to do with, make cobbler. Juicy, cinnamon-spiced peaches are covered with a buttery, crumbly topping and finished with turbinado sugar for a little extra crunch. It’s unfussy, very peachy and absolutely meant to be served warm with something cold and creamy on top. Yield: One 9x13-inch cobbler Servings: 10-12 Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes, plus cooling Ingredients For the peac
Maddie Umali
Aug 212 min read
Roasted Fresh Tomato Sauce
When summer tomatoes are at their peak, they really don’t need much. This simple tomato sauce lets them do all the work: juicy tomatoes are slow-roasted with olive oil, garlic and fresh oregano, then blended until silky smooth. Use it for pasta, pizza, or as the base for my Tomato Orzo with Chicken Thighs. Yield: About 3-4 cups Servings: 6-8 Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Total Time: 1 hour 25 minutes Ingredients 2–2½ pounds ripe tomatoes, quartered ¼ cup
Maddie Umali
Aug 212 min read
Lemon Honey Whipped Ricotta
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
Maddie Umali
Aug 132 min read
Charred Corn and Zucchini Salad
This salad was inspired by one I almost ordered at a restaurant in upstate New York —and then couldn’t stop thinking about after someone else at the table did. Fresh corn is charred in a hot skillet with red onion, jalapeño, and garlic, then tossed with lightly cooked zucchini, salty feta, and plenty of chives. It’s smoky, sweet, a little spicy, and one of my favorite ways to use peak-summer produce. Yield: About 7 cups Servings: 6-8 Prep Time: 20 minutes Cook Time: 15 minute
Maddie Umali
Aug 132 min read
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