Marissa Mullen

I’LL BRING THE APPS • Bites, Bowls, Boards & Beverages My third book is coming out on 3/3!!! This is the cookbook I’ve always wanted in my kitchen. As someone who hosts frequently, I always love serving a variety of snacks instead of an elaborate sit-down meal. It encourages a relaxed, low pressure environment and allows you to actually spend time with your guests, rather than stuck over the stove. Appetizers are the best part of any meal, and the varieties are truly endless. You’ll find the cheese plates you know and love, plus over 50 new recipes like Red Wine Poached Pears, Jammy Onion Toasts, Herby Caramelized Onion Dip, Summer Sausage Pasta Salad and SO much more. Although this is my third cookbook, it almost feels like a first again. This process marked the start of a new massive chapter in my life — moving solo from the city to a home upstate where I’ve been embracing the flow of the seasons and gathering with friends both new and old. The book is available for preorder now (every bit of support helps SO much!) Comment “apps” and I’ll send you all the details 🧀 /titles/marissa-mullen/ill-bring-the-apps/9781454961178/

Filled with so much gratitude this month, and this thoughtful profile by @olivialupp & @womenshealthmag is the cherry on top. Sometimes this career feels extremely isolating. Between the oversaturated world of social media, and the algorithms that don’t show content to the people that care, I do feel at times like I’m talking into a void 🤣 But meeting so many of you in-person the last couple weeks has truly shifted my entire perspective. Hearing stories about how my books have inspired you to start your own businesses, helped you through tough times, and ignited new creative passions to share with your loved ones, is so much more impactful to me than any dumb viral video. It’s REAL LIFE CONNECTION that matters most. I feel incredibly lucky to have you all as a support system that continues to show up (for literally the past decade) even as I evolve and explore new versions of myself. Here’s to the snacky parties and this book tour that’s changed my life. xoxo The Martha Stewart of Cheese

LET’S EAT CHEESE IN ITALY 🇮🇹 Truly my dream trip and can’t believe this is real 😭 It’s a small group, so spots are limited. Comment ITALY and I’ll send you all the details to book! /tours/the-culture-of-food-in-parma-april-2027-marissa-mullen/

Welcome back to pasta salad summer ☀️ My favorite time of the year. Recipe below! BLT + BURRATA PASTA SALAD RECIPE 8 oz pasta of your choice 1 1⁄4 cups cherry tomatoes 1 cup crispy bacon (chopped) 1 cup arugula 1⁄2 cup pickled red onions 1⁄2 cup shredded parmigiano reggiano 3 scallions, chopped 1-2 balls of burrata Salt and pepper to taste Dressing: 1/3 cup mayo 2 tbsp olive oil 1 tbsp red wine vinegar 1/2 tbsp honey 1 tsp lemon juice 1/4 teaspoon dried basil kosher salt and freshly ground black pepper to taste To Make: 1) Boil pasta in salted water until al dente, about 8-10 minutes 2) Meanwhile, cook bacon in a pan over medium high heat until browned and crispy on both sides. Let cool on a plate lined with paper towels. 3) Once pasta is cooked, drain and rinse with cold water. Add to a large bowl and top with chopped bacon, tomatoes, arugula, pickled red onions and parmigiano reggiano. 4) Add dressing and mix until fully combined. 5) Top the pasta salad with dollops of burrata, scallions, salt and pepper and serve. This will last up to 2 days in the fridge. If you are not serving right away, wait to mix in the arugula about an hour before serving to avoid sogginess.

sparkling wine, spritzes & snacky heaven 🧀 merci @chandonusa for the most magical tour of your napa home 🥂

beach sandwich season is so close I can almost taste it 🥪 on this one: turkey, provolone, shredded lettuce (by hand duh,) half sour pickles, pepperoncini, mayo, balsamic glaze, salt, pepper, potato chips, hard roll!

Spring Orzo Pasta Salad 🌱 Save this recipe for your warm weather gatherings! INGREDIENTS 2 cups cooked orzo pasta 1 cup sautéed and sliced chicken sausage 3/4 cups crumbled feta 1 cup blanched and chopped asparagus 1/2 cup peas (frozen and defrosted) 1/2 cup toasted pine nuts 3 tbsp chopped fresh dill Dressing 1/4 cup extra virgin olive oil 1 tbsp lemon juice 1 tbsp Dijon mustard 2 teaspoons honey 2 teaspoons balsamic vinegar kosher salt and ground black pepper to taste TO MAKE 1) Bring a medium pot of salted water to a boil. 2) Add asparagus and blanch for 2-3 minutes until tender and bright green. Remove with a slotted spoon and add orzo to the same water. 3) Cook for 9-10 minutes until al dente. 4) Meanwhile, in a small pan toast pine nuts over medium heat until fragrant and browned, 4-5 minutes. 5) Drain and rinse with cold water to avoid sticking, let cool slightly. 6) In a small bowl, whisk olive oil with lemon, dijon, honey, balsamic, salt and pepper. 7) In a large bowl, add orzo, feta, chicken sausage, asparagus, peas, pine nuts, and dill. 8) Toss with dressing and garnish with additional fresh dill. NOTE: If making ahead of time, give an additional toss with a drizzle of lemon and olive oil before serving after refrigeration. #pastasalad #orzo #spring #hosting

I will never be tired of savory s’mores 🔥🧀

MOTHER’S DAY BRUNCH MENU 💐 From my fresh melon salad to the buttery goat cheese tart, this snacky menu is the perfect balance of flavor 🌱 Comment MENU and I’ll send you the link to recipes! /p/lets-travel-to-italy

ZESTY PICKLE TUNA SALAD! For all my tuna lovers out there who believe tuna salad should absolutely be served as an appetizer. MY DELI SALAD METHOD 1 - BASE: 1 can tuna (unsalted) 2 - BINDER: Mayo, grainy mustard, relish, salt, cracked black pepper and garlic powder 3 - MIXINS: Pickled red onions, pepperonicini, bread and butter pickles 4 - GARNISH: Fresh dill, cracked black pepper Serve with crackers or even better, salt and vinegar chips!

It looks like charcuterie chips (or charcuterie nachos, loaded chips, etc) are trending again, so obviously need to share my favorites! What’s your dream potato chip pairing? I’d love to try some new ones 👇 #charcuterienachos #charcuteriechips

SPRINGY LEMON RICOTTA CHICKEN SALAD, as an appetizer! Welcome to Deli Salad Dips, where I’m elevating classic deli salads using my new four-step method 👇 1 - BASE 1 large chicken breast, poached 2 - BINDER 1/4 cup ricotta 1 tablespoon lemon juice 1 tablespoon extra virgin olive oil 2 tablespoon chopped fresh basil 1 teaspoon honey Salt and pepper 3 - MIXINS 4-5 spears asparagus, blanched and chopped 1/3 cup cooked peas 1/4 cup slivered almonds 4 - GARNISH Drizzle of extra virgin olive oil Salt and pepper Chopped basil Serve with crackers and enjoy! #delisaladdips