Interview with Jesse Tyler Ferguson

Anyone who knows me, knows I get AWFUL acid reflux. Being a foodie, this makes spicy, citrus filled foods tough for me to eat. Little did I know, Jesse Tyler Ferguson of Modern Family also suffers from similar issues. 

Pepcid AC approached me to interview Jesse and hear more about his background in cooking. We chatted about his theatre background, his recipe blog and his partnership with PEPCID® to embrace the entire dining experience – which includes not only a great meal but also quality time with friends, without heartburn interrupting these social occasions.

Here's an excerpt from my chat with Jesse:

DM: I love your cooking blog. How did you meet Julie and what makes your partnership so successful? Do you come up with the recipes together? What's your process? 

JTF: Julie and I met at a Spring Street Social dinner last year. Oddly enough we were seated right next to each other. I had mentioned I was looking to start a blog and she as a food photographer/stylist and recipe developer. We just hit it off that night and decided to start cooking together. Our process is really low pressure. When we have an afternoon together, we try to remain focused and have a game plan. We basically have these ideas of dishes, and develop a more nuanced. 

DM: What are your favorite comfort/cheat foods? 

JTF: Well I tend to go for bold flavors, a lot of spice. Because i do love bold flavors I get heart burn a lot. So i've teamed up with Pepcid for their Carpe Dinner campaign because I love eating out at flavorful restaurants but don't want to have to sacrifice the experience sharing in those dishes with the people around me. It's my second year working with Pepcid and they've been fantastic about incorporating my love of food into what they do. 

Jesse and his food blog partner Julie also provided a recipe for their homemade Muhammara (a roasted red pepper dip) which was DELICIOUS. 





For more of Julie and Jesse's recipes, check out their blog and follow them on Instagram at @juliejessecook


Pop Up Restaurant Inspiration #NextDoorChef

Being a home cook myself I was excited when Morton Salt reached out to me to attend a pop up restaurant they were opening in the apartment of Chicago home cook Cara. Together with Chef Jason Vincent, the two prepared a three course meal all with recipes using Morton salt. I already have Morton Salt in my pantry (as I cook with Kosher salt in PRETTY MUCH EVERYTHING)but it was great to see another home cook turn her actual living room into a restaurant. We had martinis, appetizers, main dishes and even chocolate chip cookies with sea salt. 



*I was compensated by Morton Salt for this post. All opinions expressed here are my own.


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Friendsgiving Prep Squad

Excited to announce I've collaborated with Dixie to help you and your friends get your prep squad rolling with some fun recipes. As you saw on my instagram page, I created two for you and your friends to make at home:

1. Baked Brie-can Pie

Recipe: Cut the center out of a pecan pie. Replace with a wheel of baked brie. Bake at 425 for 15-20 minutes. Peel back top layer of cheese and serve with a fresh baguette. Slice out individual slices of gooey cheesy pecan goodness and dip with bread. 

2. Squad Sliders

Take your leftover turkey and put it to good use. Slice open small butter rolls and layer with leftover turkey, warm stuffing, cranberry sauce and then microwave/bake in the oven to warm. No dishes, no mess. 


From my Friendsgiving, cooking really does get better together! Check out more recipes for your holiday get-togethers at 

Recipe: Seared Sea Bass & Blistered Shishito Peppers

After attending a pop up restaurant in the apartment of Chicago home cook Cara, I was inspired to create my own restaurant quality dish using Morton Salt. It truly helps transform any dish, elevating the meal into something you'd see on a menu when you're out to eat. Here is my ginger scallion sea bass with blistered shishito peppers. Try the recipe and let me know what you guys think! 

*I was compensated by Morton Salt for this post. All opinions expressed here are my own.



Sea Bass


Scallion (chopped)

2 tsp soy sauce

1 tsp morton salt


Sear sea bass in oil 2 min per side, set aside

Thinly slice ginger and sauté in pan. Add scallions and soy sauce.

In separate skillet, roast shishito peppers with morton salt on broil for 2-3 minutes.

Pour sauce mixture over sea bass and garnish with fresh ginger and scallion.