If you’re looking for a taco night upgrade, these Oven Roasted Salmon Tacos are about to steal the spotlight. Instead of the usual beef or chicken, we’re roasting chipotle-lime seasoned salmon until it’s perfectly tender and flaky, then loading it into charred tortillas with a tangy cucumber-dill slaw and a zesty herb crema. Each bite is smoky, fresh, and full of flavor.

There’s something magical about the smell of blueberry muffins fresh out of the oven—the warm buttery crumb, the burst of juicy berries, and that irresistible golden topping. This recipe takes the classic blueberry muffin to the next level with a buttery crumble topping that adds just the right amount of crunch.

Yesterday, we had the pleasure of attending Market Table: The Next Generation of Chefs, hosted by the Carver Culinary Arts Alumni. The event took place outdoors at the Capitol Market, beautifully set just across from SoHo’s. The atmosphere was magical—string lights glowing, tables perfectly dressed, and the lively hum of guests buzzing with anticipation. The weather couldn’t have been better, and it felt like the night was made for food, friends, and celebration.

We started with appetizers, and the Big Bang Shrimp quickly caught our attention. Crispy, Captain Morgan–battered shrimp arrived hot and perfectly fried, then tossed in a sweet and tangy sauce that carried just the right amount of warmth.

Once inside, we were greeted with an atmosphere that perfectly blended elegance with warmth. The interior is inviting, with high ceilings that open up the space, large windows pouring in natural light, and modern yet tasteful artwork adorning the walls.

Few desserts carry the charm and Southern sweetness quite like a Hummingbird Cake. Packed with ripe bananas, crushed pineapple, and toasted pecans, this moist and flavorful cake is finished with a rich cream cheese frosting that makes every bite irresistible.