Modern farmhouse style has been all the rage — in magazines, on design TV shows and in homes across the country.

It wasn’t long after I dropped it off that my phone pinged with an incoming text.

As home and work have converged for many, it can be challenging to discern how to separate the two. How do you avoid having home feel like “the office” while still creating an environment that feels like home? Where is the work-life balance? Here are some recommendations for designing an ideal blend of work and relaxation under the same roof.

What if you’re stuck at home when everyone else is on vacation, or like me, headed to the cold, snowy mountains of Wyoming, where I’ll be dog-sitting my sister’s aging Labrador while she goes to — you guessed it — the seaside.

Here’s an easy way to flavor boneless, skinless chicken breasts. They’re stuffed with creamy caramel and onion-flavored boursin cheese. Boursin is a cow’s milk cheese that’s spreadable. They make several different cheese flavors; any one of them will work for this recipe. Or, you can use herb-flavored cream cheese or other flavored soft cheese. Chicken breasts can be shaped with a thick and thin end. The secret to keeping the chicken moist while sautéing is to flatten the chicken breast to make sure the thick and thin ends are the same size.

There’s no better place to usher in a new season than the kitchen. Easter was just the first occasion of a spring filled with special occasions — bridal showers, Mother’s Day, graduations — and brunch is one of our favorite ways to celebrate. While we always have our go-to dishes (is it even a brunch without ham?), we’re also ready to try something new.

I love pot pies. They’re warm, inviting and a great way to incorporate vegetables into a meal. This is a one-pot vegetarian dinner that takes 25 minutes to make. You can use any vegetables you like, using this recipe as a guide to the amounts needed.