with love, tere | Home and Table
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Flavorful 10-Minute Chickpea and Parsley Lemony Herb Salad

Flavorful 10-Minute Chickpea and Parsley Lemony Herb Salad

February 20, 2024
Date Night Dinner at Home: Grilled Lamb Lollipops with Parsley Sauce

Date Night Dinner at Home: Grilled Lamb Lollipops with Parsley Sauce

February 12, 2024
Flavorful Mediterranean Style Quiche Recipe: Easy and Delicious

Flavorful Mediterranean Style Quiche Recipe: Easy and Delicious

February 5, 2024
FLAVOR BOMBS: HERBY MARINATED ONIONS

FLAVOR BOMBS: HERBY MARINATED ONIONS

February 2, 2024
FLAVOR BOMBS: ZESTY RANCH DRESSING

FLAVOR BOMBS: ZESTY RANCH DRESSING

February 2, 2024
THE EASIEST NAAN BREAD WITH GARLIC PARSLEY BUTTER

THE EASIEST NAAN BREAD WITH GARLIC PARSLEY BUTTER

January 30, 2024
Shepherd’s Pie with roasted garlic mashed potatoes

Shepherd’s Pie with roasted garlic mashed potatoes

December 13, 2023
FOUR PROVEN TIPS TO IMPROVE YOUR MARRIAGE

FOUR PROVEN TIPS TO IMPROVE YOUR MARRIAGE

November 14, 2023
Savory Mushroom and Spinach Quiche

Savory Mushroom and Spinach Quiche

November 9, 2023
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Welcome. I’m Teresa, the homeschooling mom and home cook behind With Love, Tere and Ale & Tere.

I grew up in South Florida and now live near Dallas, Texas with my husband Alex and our four kids, Grace, Haddon, Emory, and Harrison. We also have three miniature schnauzers: Luther, Spurgeon, and Watson. Most days are spent around the table and the schoolbooks—homeschooling, cooking, and eating together. When we are not outside playing, I am usually in the kitchen.

I learned to cook standing next to my mom, watching her turn whatever she had on hand into something worth gathering for. We were a low-income immigrant family, and she had a gift for making humble ingredients feel abundant. She taught me that cooking is an art, and that knowing how something should taste matters more than following a recipe line by line. Her father was a Middle Eastern chef who taught her and her sisters the foundations of Mediterranean cooking, and that way of feeding people still shapes how I cook today.

My two constants are my family and the kitchen. This is where I share both. Thank you for being here.

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  • ABOUT
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