WE BROUGHT THE APPS
book tour updates + my garlic lover's dip!
I’LL BRING THE APPS IS FINALLY IN STORES EVERYWHERE! Thank you so much for the kind words and support over the past week. It’s been surreal to see the book in the wild, and I get way too excited every time I come across the recipes you’ve been making. I hope you love it, and will use it often! My goal with the book was to make hosting easier. You can find all of the ingredients at your local grocery store, and nothing is too complicated to make. The idea is that the food can be delicious but not dictate your entire night, so you (as the host) can still have fun at your own party.
If you love the book, please write a review! Some random man named John gave it 1-star because his book showed up damaged, so it would mean the world to cancel out his dumb rating lol.
I’LL BRING THE APPS: ON TOUR
On the topic of fun, the book tour events have been nothing short of magical. Instead of simple bookstore signings, I set out with a slightly unhinged plan of throwing full-blown parties at each stop. Safe to say my vision is coming to life. We started off with a swanky pre-launch party at Ned’s Club in The Ned Nomad, made our way to Brooklyn for a funky soirée at The Hoxton Hotel, and this weekend had the most magical early spring gathering up in the Hudson Valley at Callisto.
Each event has been a different vibe, but all connected through the love of shared appetizers and a good time. I’m so proud of the way it’s all shaping up, but I will admit, this entire process has felt pretty vulnerable. It’s stressful enough to sell tickets to something, and when it’s all about you and your project, it’s even more intense. What I’m learning is that nobody is paying attention to the close details as much as you are as the host, and everyone is happy as a clam with food and drinks.
These events also couldn’t have happened without the brands that supported us. Big thanks to FreshDirect, Avaline, Bottlepop, Freixenet, Mionetto, Quincy Olives, Columbus Meats and Cypress Grove
NEXT STOP: NASHVILLE, TN! We’re throwing a snacky party on the rooftop of the 1 Hotel Nashville, and it’s going to be amazing. Tickets are going fast, so snag yours here.
Hope to see you at one of the dates this month!
Sun, 3/15 - Nashville, TN - 1 Hotel Nashville (low tickets)
Thurs, 3/19 - San Francisco, CA - 1 Hotel San Francisco (low tickets)
Sat, 3/21 - Tomales Bay, CA - Toluma Farms (tickets)
Weds, 3/25 - Seattle, WA - 1 Hotel Seattle (tickets)
Fri, 3/27 - Los Angeles, CA - 1 Hotel WeHo (tickets)
Sun, 3/29 - Costa Mesa, CA - Costa Mesa Donald Dungan Library (free signing and chat)
Thurs, 4/2 - Chicago, IL - The Hoxton Chicago (low tickets)
Weds, 4/22 - Palm Beach, FL - The Colony Hotel (free signing and chat)
RECIPE: GARLIC LOVER’S DIP
I shared a photo of my Garlic Lover’s Dip from our party in the Hudson Valley last weekend and I’ve never received more requests for a recipe before! It’s truly so easy to make. You can find the dip on page 80 in the cookbook, but here’s how to make it.
GARLIC LOVER’S DIP
I’ll admit: I am a garlic girl. I love to load up my dishes with garlic goodness for that fragrant intensity. Roasted garlic is guaranteed to make your kitchen smell like a dream, and although it might not be the best option for first dates, it’s a solid backbone for memorable appetizers. Add some garlic to lemon and herbs, and you have the perfect balance of zest and fresh flavors.
Ingredients
2 garlic heads
1 tablespoon extra-virgin olive oil
¼ cup extra-virgin olive oil, plus more for drizzling
1 cup plain full-fat Greek yogurt
4 scallions, finely chopped, plus more for serving
1 tablespoon fresh lemon juice, plus more for serving
Kosher salt and freshly ground black pepper
1 teaspoon onion powder
½ teaspoon red pepper flakes
2 tablespoons chopped fresh dill, plus more for serving
chopped fresh parsley for drizzling
Warm sourdough bread or potato chips, for serving
Instructions
Preheat oven to 400°F.
Slice the garlic heads in half crosswise and brush the cut sides with 1 tablespoon of the olive oil, place cut side up, and wrap in aluminum foil. Roast for 30 minutes, until soft and caramelized. Let cool for 10 minutes, then squeeze the roasted garlic cloves out of their skins into a food processor.
Add the remaining ¼ cup olive oil, the yogurt, lemon juice, onion powder, and red pepper flakes and process until smooth, about 30 seconds. Add the dill, parsley, and scallions and pulse to combine. Season with salt and pepper.
Transfer the dip to a serving bowl and top with additional dill, scallions, a drizzle of olive oil, and a squeeze of lemon juice. Serve with warm bread or potato chips alongside.
Make It a Spread!
Serve alongside the Veggie Meatballs with Pesto (page 57) and Elevated Potato Chips (page 49).
Do you have a favorite recipe in the book? If so, comment below!! I’d love to hear :)
Have a wonderful time out west, Marissa! Cheering you on!