Jerk Chicken Chili // Wit & VinegarSpecial announcement double birth celebration today because we’re talking about this bowl of chili and the bebe red bowl that Cynthia just gave the world!! I know there’s a small difference between making a pot of chili and giving birth but we don’t need to focus on that today.

Mine is a birth because the first time I ever had jerk chicken I couldn’t stop thinking about how perfect the spices and flavors and heat would be in a bowl of chili. The whole kit & kaboodle’s been up there for months and now it’s out in the world and it’s beautiful and I want everybody to look at it. Cynthia’s is a birth because that’s something you should’ve learned in high school, or maybe middle school depending on how progressive your school was.

A bunch of bloggers got together today to make foods that belong in bowls, because we’re professional and we stay on brand. When I found out that it was all bowl driven I knew I had to make this bowl of goodness. It’s starting to get a little cold here, finally, so I can eat chili and not feel like my face is melting on the outside while also melting on the inside.

Jerk Chicken Chili // Wit & VinegarIf you’ve never had jerk chicken it’s usually got this really great marinade that the chicken sits in before it’s grilled that warms up with spices like allspice and cinnamon, and heats things up with habañero. On top of all that there’s another left field mixer of ginger and lime and soy sauce. All of this mix came from a bunch of sources online that I took my favorite pieces from and made up the business that’s happening below. If you want the jerk chicken for your life with no chili involved then go check out Adrianna’s recipe.

I know maybe you’re thrown a little bit from all of this happening to your bowl of chili that’s sacred and probably free of beans if you’re one of those people but the good news is that the world is big enough for more than one pot of chili don’t email me with info that I’m doing it wrong. Nail painting emoji.

Please go make this, warm up everything, and go say hiii and congrats to Cynthia because she did more than me with this chili. And if you want to see what everyone else is up to go check out the full lists on Alana and Steph‘s sites and keep your eyes peeled on social for #threeredbowls!

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Pumpkin Butterscotch Banana Split // Wit & VinegarHappy National Put Pumpkin in Everything Day! There’s a biiiig virtual pumpkin party kiki extravaganza that Aimee and Sara put together with a bunch of bloggers happening rn all over. When I got the original email I knew I wanted to do something with ice cream so I could finally use this carnival glass dish I got from my THAT I DID NOT STEAL.

Pumpkin Butterscotch Banana Split // Wit & Vinegar

And then my mind immediately went to this pumpkin butterscotch that I made for Oh Happy Day for my book release last year and all I could think of was how good this business would be with bananas. That’s how we’ve reached our destination, welcome home, please don’t take your shoes off.

The butterscotch is so so easy, any butterscotch is really, and it tastes a little like pumpkin and a little like classic butterscotch with that perfect chewiness you should get from any warm ice cream sauce when it hits the cold ice cream.

Go and make this today, have it for breakfast, have it for lunch, first dinner, second dinner, don’t tell anybody, live your life, and go check out the rest of the links on Aimee and Sara’s sites!

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Molly Yeh's Lindsay Lohan Cookies // Wit & VinegarThe first time I met Molly it was at an apron sample sale that we get together at with Alanna and Courtney before going to brunch with some other la based food bloggers. Within the first 5 minutes she joked about how the apron she was trying on was great because it was long enough so she didn’t have to wear any clothes underneath it and that solidified my want to have her as a friend because topless/pantsless/completely nude jokes are my m.o. bread and butter.

Molly Yeh's Lindsay Lohan Cookies // Wit & VinegarFast forward to now and her book is out and it’s beautiful and fun and just great. There’s a macaroni and cheese flowchart, a recipe for making your own baloney, coffee halva, black sesame milk and so much more. But the one thing that caught my eye, that was actually the first recipe I opened up to (I do this weird thing with cookbooks where I just randomly open the book first and see where it opens up to like it’s a prophet or some weird shit) was Lindsay Lohan Cookies.

With quotes from The Parent Trap.

Which means that technically we’re both part of the Sisterhood of the Traveling Lindsay Lohan Cookbook References©™ because I’ve got Peanut Butter Cookies & Cream Ice Cream in my book, with a Lilo parent trap reference. This sealed our friendship and I knew it was the recipe I had to share with you guys.

Molly Yeh's Lindsay Lohan Cookies // Wit & VinegarAnd the timing of this with losing a chunk of her finger wasn’t even planned! Bless you if you thought you were clicking on the link for this and expecting those weird witch halloween cookies with a chunk missing. I’m not fucked up enough to do that, that being making cookies that look like a finger.

These are basically peanut butter oreos, which cancels out the need for Hallie and Annie (who I legit thought were twins when I watched that movie a thousand times as a kid) to dip their oreos in the peanut butter. Imagine if peanut butter oreos already existed in 1998 HOW WOULD THEY HAVE FIGURED EVERYTHING OUT.

If you’ve taken anything away from this post today let it be that you should go buy this book. Right now. It’s perfect for the upcoming holiday season as a gift, perfect for yourself.

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Graham Streusel Tahini Banana Muffins // Wit & VinegarUsually my reaction to muffins is a giant eyeroll but also a thank you for making it okay to have dessert for breakfast, bless your soul amen.

For me a muffin is usually just a naked cupcake, which is less than, so in my food dictionary muffin equals cupcake with streusel. No streusel and you might as well ask me to stop yelling and leave because your children are in the house.

Graham Streusel Tahini Banana Muffins // Wit & VinegarThe only muffin that might be an exception to the rule of being a not dessert breakfast would be the banana muffin. I like to think of it as personal banana breads but when it’s a muffin there’s streusel so it’s a banana bread +1 and sometimes I eat hunks of banana bread for breakfast because it’s just sitting on the counter staring at me.

Graham Streusel Tahini Banana Muffins // Wit & Vinegarmuffins-PATTERNThe combo of tahini and banana isn’t a new one, at all. There was this banana bread I saw a while ago in Bon Appetit, this beauty that Matt and Beau Created, this other beauty that Adrianna made, this masterpiece ice cream from Lily put it in a museum, and now this magic. The nutty tahini is banana’s best friend so naturally banana muffins say yas qween when tahini wants to hang then they both call the graham streusel for a kiki.

Graham Streusel Tahini Banana Muffins // Wit & VinegarYes graham streusel means it’s made from graham crackers, and it’s my new favorite streusel for muffins. When it’s combined with banana it has a banana pudding nilla wafer combo vibe that will make anyone happy that you made these for them, bless your soul amen.

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Tomato Walnut Pesto // Wit & VinegarTomatoes are finally in their prime Britney Toxic moment right now so there’s a huge part of me that just wants to eat tomato sandwiches every day for the rest of the month then there’s the 25% of me that wants to listen to a couple friends on insta that swear by the tomato walnut pesto in the July Issue of bon appétit.

The other 75% of me is v v happy i listened.

Tomato Walnut Pesto // Wit & VinegarTomato Walnut Pesto // Wit & VinegarI’ve broiled the shit out of my tomatoes before but it’s been for something like salsa and it’s always been a larger, stronger tomato like a roma or those ones with separation anxiety that that are still on the vine. Turns out cherry tomatoes are kind of perfect when they’re broiled and all the juices come out, and they have almost a creamy quality to them. This whole pesto actually has a creaminess to it with no heavy cream at all and it’s sort of trippy and I love it, total childhood clam linguine throwback for me with the addition of the anchovies.

Tomato Walnut Pesto // Wit & VinegarThis takes less than 30 minutes to throw together and most of that time is spent waiting for the walnuts and tomatoes to cool down so if you wanna make it super snappy you can toast the walnuts ahead of time, like in the morning, then broil the tomatoes and blitz it all for dinner. I could probably eat this sauce on just about anything but there is no getting around the fact that it looks like actual vomit when it’s not making out with all the pasta, so let’s all make a pact right here right now to only enjoy it on 100% pasta.

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Rosé Watermelon Slushies // Wit & VinegarHappy fifth of July! The day after you just drank a bunch of alcohol and now I’m serving you some more. This probably would’ve been perfect for your bbq yesterday but good news is it’s also perfect for your tuesday, wednesday, thursday, friday, or any day that ends with y.

And there’s fruit in there so it’s basically what some would call a detox.

Rosé Watermelon Slushies // Wit & VinegarI think my favorite thing about these is that they’re just the two ingredients, watermelon and rosé, with no ice to water down my drink because I don’t have time for that. All you have to do is freeze a cubed up watermelon then you’re on the train to adult Icee land whenever you want to travel (pretty much every day).

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