What’s Been Cooking: March 2026

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This year is flying by, even though winter is dragging on here in Vermont! Here’s what we were up to in March, including a sneak peek into our kitchen and our content creation process.

🍴 New Nacho Recipes

It’s been awhile since we shared a new nacho recipe, so we’ve been working on a few this month… including a revamp of our old sweet potato nachos! (Sneak peek: they were good before, but they’re so much better now.)

• Chorizo nachos – We love chorizo (and soyrizo) so much, we honestly couldn’t believe we hadn’t made chorizo nachos yet. So we did! Paired with black beans and drizzled with our homemade chipotle mayo, they’re earthy, savory, and so comforting for a Friday night in with a margarita or two 😉 Check out our new chorizo nachos recipe and try them for yourself!
• Sweet potato nachos – We found a giant bag of delicious, all-natural sweet potato chips at Costco and snatched them up to revamp this recipe. In the past, we’d made our own chips by thinly slicing sweet potato on a mandoline but hadn’t ever been able to get them crispy enough. Like we always say, there’s a time and a place for scratch-made ingredients, but it’s not always the best option. We can’t wait to share the new recipe with you soon!

🏂 Snowboarding Adventures

I’ve always wanted to learn how to snowboard (I’ve been a skier my whole life), so Alex has been teaching me the past few years. This year, it’s finally become muscle memory and I’m having so much fun flying – and occasionally falling – down the mountain.

This month, we got in a few days of practice at our local mountain, Bolton Valley. They have the best brick oven pizza, which we always look forward to after a day on the slopes! 🍕

We also met up at Killington for a weekend with our college friends and had a blast. It’s been a while since either of us skied with a whole group of friends, and this trip was a nice reminder of just how much fun it is to share your favorite hobbies with your favorite people.

While we were there, we had some really good food at Long Trail Brewing, the Jamaican Jerk Grill (which you can only get to by skiing or snowboarding!), and of course, the Waffle Cabin (no ski trip is complete without a chocolate-drizzled belgian waffle). Through all these meals and a takeout dinner back at the Airbnb after an après party, I couldn’t help but feel grateful for all the ways in which food – and hobbies like snowboarding! – bring us all together.

☘️ St. Paddy’s Day

We’ve celebrated St. Patrick’s Day in all kinds of ways over the years. Watching the South Boston parade with friends (and drinking too much at pub crawls) during our college years, sipping a Guinness on the beach in Malibu, visiting a local brewery in Vermont for an Irish red ale…

This year’s celebration was a little more tame, especially because we were recovering from a weekend of snowboarding! We always find a way to enjoy a festive meal, so we celebrated with a dinner of crispy pan-fried chicken, mashed potatoes, and garlic parmesan brussel sprouts. And a Guinness, of course, followed by some Bailey’s for dessert 😋

This was our first time ever making brussel sprouts. They’re something we’ve tried a handful of times at restaurants and holiday parties but hadn’t yet ventured into cooking ourselves, until now.

We followed this recipe but bumped up the oven temp to 425 about halfway through to get a bit more caramelization on them, and they turned out pretty good! Although I’ll still say that my favorite brussel sprouts are the ones that are tossed in a flavorful sauce or glaze, so that’ll have to be the next thing we try. 

Do you like brussel sprouts? Either you love them or you hate them… let us know which team you’re on. 

🍕 First Time Trying Detroit-Style Pizza

Our neighborhood brewery started serving Detroit-style pizza one night a week. Naturally, when I heard about this, we made plans to go immediately so we could try it!

Although our bodies weren’t the happiest about the sheer amount of cheese and oil we consumed, it was delicious. The crispy frico crust and thick layers of sauce added so much flavor. I don’t know if we’ll ever be in Detroit, but if we somehow find ourselves there we’ll be ordering a pizza.

🍤🍷 A Tapas Night For The Books

Every once in a while, we really crave a Spanish tapas night. There’s just something so special about putting love and care into each dish we prepare, then enjoying our food at a slow pace over good wine and conversation as we graze.

It’s been quite a busy month, so we took a Saturday night to unwind with a tapas date night in. We made our patatas bravas and Spanish fried cauliflower with garlic aioli, along with gambas al ajillo (shrimp cooked in an olive oil sauce) and roasted garlic focaccia. We also picked up a block of Kerrygold Irish cheddar to enjoy with sea salt crackers and passion fruit habanero jelly.

As we danced around each other in the kitchen, tending to various pots and pans of simmering sauces and fried vegetables, we talked about how lucky we are that we get to cook our favorite foods side by side every day. And as we munched on our dinner, we agreed that there’s nothing better than seeing someone’s face light up when they taste your food.

When life gets busy, it’s easy to take what’s “normal” for granted, or even stress about the things that we once looked forward to doing every day. So I’m grateful we took a night to cook just for fun, no photographing or blogging required, and remind ourselves how special it is that we get to spend our days doing what we love.

🎥 Honing Our Video Skills

The more we’ve been filming recipe videos, the more we’ve realized we need a system in place.

Without a video formula that works for every recipe, filming has become time-consuming and mentally draining. So we took a step back and figured out how to make it a more automatic part of our workflow, which meant standardizing the setup, lighting, and camera angles. 

Through some trial and error over the past few months, we found the best way to film is looking into our kitchen when we’re working at the counter, and filming the pots and pans while cooking on the stove. Two locations, two lights, no complicated setup. Just us, in our real kitchen (even if it’s not aesthetic).

In a world where AI content is increasingly pushed onto us, it’s honestly been so refreshing to realize that most people actually want real content. Content they can tell was made by a real person, in a real kitchen, that looks and feels relatable. 

It takes the pressure off, knowing that highly produced, aesthetic content isn’t a requirement to get views or engagement anymore. 

We’d love to know your opinion on this: Would you rather see content that’s real, relatable, and not overly produced, or content that’s highly aesthetic and looks like it was filmed in a studio? Or do you like AI content? Leave your feedback in the comments!