Coming Soon to Savvy Eats!

I love curling up with a good book and cup of tea on snowy days like today. But sometimes, I want something a little more decadent. Something a little more sweet. Something containing chocolate.

And lately, I haven’t been able to stop thinking about hot chocolate.

So get your chocolate ready and gather up your mugs. Next week, from February 7 to February 11, is Hot Chocolate Week!


What can you expect to see during Hot Chocolate Week?

  • Recipe for very special homemade marshmallows
  • How to make the perfect hot chocolate
  • The difference between hot chocolate and hot cocoa
  • A new Brain Food 101 post
  • Homemade flavored whipped cream
  • And more!

And I’d love to feature some recipes from you! Have a great hot chocolate recipe? Do you have any special tips or tricks for making your own marshmallows? Do you have a special memory related to hot chocolate that you’d like to share?

Send your submissions (these can also be links to a post that is already on your blog) to and I’ll try to include them during Hot Chocolate Week!

Truffled Tagliatelle and Peas

Sometimes, we need to remember that simple preparations are best.

That you can create a great, “gourmet” meal with only a handful of ingredients.

And some red wine. Something about red wine just makes the meal feel more special and “fancy.”


On the outlook, this recipe seems far too simple to really be extraordinary. But the earthy truffle oil, coarse sea salt, traditional pasta and bright peas come together to create something much greater than its individual parts would have you believe.


Truffled Tagliatelle and Peas

Serves 3-4

1 package (8 oz) tagliatelle pasta (see notes)

3 cups fresh peas (or frozen peas prepared according to package directions)

1/3 c truffle oil (see notes)

1 T coarse sea salt

Prepare pasta according to package directions.


Toss with peas, oil and salt.


Tagliatelle, the traditional Italian egg pasta, is absolutely perfect for this dish. But if you don’t have any, you could substitute another long flat pasta.


And no truffle oil? No problem. Try substituting with some high quality olive oil and a little black pepper. I’m sure it will be just as delicious and elegant.