Every summer, there’s one warm, homey dessert I look forward to making almost more than any other.

This Summer Fruit Crisp starts with whatever stone fruit and berries I have on hand and ends with a buttery, golden crumble topping that’s just as welcome at a dinner party as it is at brunch, a backyard barbecue, or a potluck.

Just don’t forget the vanilla ice cream or freshly whipped cream.

This one’s from the archives, so I gave it a little refresh. I’ve updated the recipe for clarity too (translation: I removed about 150 exclamation points), simplified the instructions, and added a printable PDF in case you need it.

Thanks so much for being here each week. I truly appreciate it, and I’ll see you back here next Sunday with something new.

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Get the recipe for Summer Fruit Crisp here.

Once a month, I gather up a few photos, links, and random things that have caught my eye and share them here.

Lately, I’ve been hoarding cherries, peaches, nectarines, and apricots from the farmers market. Things have escalated.

If your kitchen counter looks anything like mine, turn that overflowing bowl of stone fruits into a simple galette. It’s everything you love about pie, just a little more rustic, free-form, and forgiving.

I recently shared a strawberry version, too, if you’re looking for another easy summer dessert.

Just slice the fruit (I like big chunks) and toss it with a little flour, sugar, vanilla, and a dash of nutmeg for mystery.

Unroll a refrigerated pie crust and, if you’d like, crumble a little almond paste over the top (highly recommended).

Next, spoon on the fruit.

Fold the edges of the crust up and over the filling, brush with egg or cream, and sprinkle generously with sugar.

Bake until the fruit is bubbling and the crust is deeply golden. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

And just like that, you’re whole day got better.

Meanwhile, the vegetable garden is having a very good summer.

I’ve got peppers, eggplants, celery, peas, bok choy, and approximately 100,000 cherry tomatoes on the way.

There’s nothing quite as thrilling as picking the first Sungold tomatoes of the season.

These ended up on a deep-dish vegetable pizza with lots of cheese, sliced zucchini and spring onion, baked in my cast iron skillet. We inhaled it.

Nothing says July quite like hot pink gladiolus against a white picket fence.

If summer had a postcard, this would be it.

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In other important news, Trader Joe's is selling a strawberry mini sheet cake.

I feel it’s my civic duty to tell you about it.

I think you should buy one. Immediately. Like, today.

It’s the perfect size, ridiculously delicious, and I haven’t been able to stop thinking about it.

I also felt it was necessary to document this freakishly large sweet potato that showed up in my CSA box.

I included the butter because otherwise you might think I was exaggerating. Again.

Here’s a few things I’m reading:

• Gentle (Courtney Carver): Lately, I’ve been trying to do a little less, sit down without feeling like I have to earn it first, and simplify my days. This book is a wonderful reminder, with plenty of practical tips, that not every moment has to be productive.

• What Goes With What (Julia Turshen): Julia Turshen has a gift for teaching people how to cook confidently without relying on a recipe. This book is filled with useful, doable ideas, along with plenty of smart advice and kitchen tips, all delivered in her warm, approachable voice.

• Good Things (Samin Nosrat): I love cookbooks that make me a better cook. This one is packed with recipes, technique, and helpful kitchen wisdom. I learned something new on nearly every page.

Thank you for reading! I really appreciate it, and I’ll see you here next Sunday with something new.

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Farmers Market Fruit Galette

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Farmers Market Stone Fruit Galette

Ingredients

• 1 refrigerated pie crust, gently rolled about 1 inch larger all around to smooth out any creases or seams

• 5–6 cups sliced stone fruit (peaches, nectarines, plums, apricots, or any combination), cut into large chunks

• 2–3 tablespoons all-purpose flour (use 3 tablespoons if your fruit is especially juicy)

• 2–3 tablespoons granulated sugar, depending on the sweetness of the fruit

• 1 teaspoon vanilla extract

• A pinch of ground nutmeg

• 2–3 ounces almond paste, crumbled (optional, but highly recommended)

• 1 egg, beaten, or a few tablespoons heavy cream, for brushing the crust

• Coarse or granulated sugar, for sprinkling

• Vanilla ice cream or whipped cream, for serving

Instructions

Heat the oven to 400°F. Lightly butter or oil the bottom of a 9-inch pie plate, then press a sheet of parchment paper into the pan. The butter or oil keeps the parchment from sliding around.

In a large bowl, gently toss the fruit with the flour, sugar, vanilla, and nutmeg. If the fruit releases a lot of juice while it sits, transfer it to the pie crust with a slotted spoon or drain off the excess liquid before assembling the galette. This will help keep the crust crisp.

Place the pie crust in the prepared pie plate. If using, crumble the almond paste over the center, leaving about a 2-inch border around the edge.

Spoon the fruit onto the center of the crust. Fold the edges of the crust up and over the filling, pleating as you go. Brush the crust with the beaten egg or heavy cream, then sprinkle generously with sugar.

Bake for 35–45 minutes, or until the fruit is bubbling and the crust is deeply golden.

Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Right about now all I can think of are ways to stay cool.

Even though I’m lucky enough to have air conditioning, when the summer heat starts seeping through the walls, cold drinks, popsicles, and chilled salads sound especially appealing.

This recipe is my riff on the bean salads I grew up with, the kind that called for three different kinds of canned beans and an entire bottle of Wish-Bone Italian dressing.

This version is lighter and brighter, and trades the canned beans for fresh green beans, which are lightly cooked in a skillet, then plunged into ice water and dried on a clean towel to keep them bright green and crisp.

Tossed with fresh herbs, toasted pine nuts, and a punchy Dijon vinaigrette, it’s one of my favorite summer salads.

It’s cool, crunchy, and full of flavor, with an easy-to-make mustardy vinaigrette that has a little zip that pulls the whole thing together.

I love it alongside grilled chicken or burgers, but I’m also perfectly happy eating a bowl of it straight from the refrigerator on a hot afternoon.

Stay cool out there, and have a great week. I’ll see you next Sunday.

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Green Bean Salad With Pine Nuts And Fresh Herbs:studiodelicious

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Green Bean Salad with Pine Nuts and Fresh Herbs

Serves 4-6 as a side dish.

Ingredients

For the salad

• 2 pounds green beans

• 1/3 cup pine nuts

• 2–3 tablespoons chopped fresh herbs, such as thyme or Italian parsley

For the vinaigrette

• 1/2 cup olive oil

• 1/4 cup freshly squeezed lemon juice, rice vinegar, or champagne vinegar

• 2 tablespoons Dijon mustard (Maille is my favorite)

• 2 tablespoons finely minced spring onion (white parts only) or shallot

• 1/2 teaspoon maple syrup, honey, or sugar

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

Make the vinaigrette

Add all of the vinaigrette ingredients to a jar with a tight-fitting lid (I use a Ball canning jar) and shake well to combine.

The vinaigrette can be made up to a week ahead and stored in the refrigerator. Let it sit at room temperature for 15–20 minutes before serving, then shake again.

Toast the pine nuts

Place the pine nuts in a large dry skillet over medium heat. Cook, stirring frequently, until lightly golden and fragrant. Remove from the heat immediately and let cool completely.

For the best texture, keep the pine nuts separate from the salad until just before serving so they stay crunchy.

Cook the green beans

Wash and trim the green beans, removing both ends. If they’re especially long, cut them in half.

Place the beans in a large skillet with 1/2 cup water and a pinch of salt. Cover and cook for 4–5 minutes.

Remove the lid and continue cooking for another minute or so, until the water has evaporated. The beans should be bright green and crisp-tender, with a little bite remaining.

Immediately transfer the beans to a large bowl of ice water, or place them in a colander and run very cold water over them. This stops the cooking process and helps preserve their bright green color.

Drain well and spread the beans on a clean kitchen towel to dry.

Assemble the salad

This salad is ideal for making ahead. The vinaigrette, green beans, and pine nuts can all be prepared in advance and stored separately. Assemble just before serving so the pine nuts stay crunchy and the green beans stay crisp.

Place the green beans in a large bowl. Add the toasted pine nuts and fresh herbs. Bring the vinaigrette to room temperature and shake well, then drizzle over the top and toss everything together.

You may not need all of the vinaigrette, so add it gradually and toss well, stopping when the salad is dressed to your liking. Any extra dressing is delicious on a simple green salad, grilled vegetables, or sliced tomatoes.

I come to you today with dirt under my fingernails and in desperate need of what can only be described as an emergency pedicure.

In other words, summer is in full swing.

The smell of freshly cut grass is intoxicating on my morning walks through the neighborhood, and between the colorful flowers in bloom and the chorus of birdsong, it’s hard not to feel grateful for this time of year.

I’ve been eating my weight in sliced melon, plump sweet cherries, and the first peaches and nectarines showing up at the farmers market.

Unfortunately, I’ve also indulged in way more than my share of vanilla ice cream buried under chocolate sauce from one of those squeeze bottles, the same kind I used to squirt into my mouth as a kid standing in front of the refrigerator.

So, between the gardening and the ice cream, I’m feeling a little puffy, stiff, and creaky around the edges.

Not that I need much encouragement to eat some vegetables. This time of year, they’re some of the best things on the table, which brings me to today’s recipe.

Now, before you tell me you hate radishes, hear me out.

This isn’t diet food or penance for too many desserts.

It’s a buttery summer side dish that just happens to be made with vegetables.

So if your previous experience with radishes begins and ends with the raw, peppery ones lurking on a vegetable tray or hidden in a salad, you’re in for a pleasant surprise.

A quick and easy roast in the oven changes all of that. They become sweet, mellow, and surprisingly tender, with none of the sharp bite that tends to scare people away in the first place.

Before roasting, I give them a good wash. I like to fill a bowl with cold water and a glug of white vinegar, swish them around with my fingers to loosen any dirt, then rinse them in the sink. After that, I let them dry on a clean kitchen towel.

And these small white turnips are coming to the party too.

Don’t worry, really. Everything will be fine.

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All you need is a little olive oil and flaky sea salt, since the real magic happens in the oven.

By the time they’re done roasting, they’re a far cry from the raw radishes and turnips most people think they don’t like.

Their edges turn golden and lightly crisp, while the sharp flavors soften into something sweet, mellow, and almost creamy.

A large knob of butter at the end seals the deal.

In fact, they’re far more delicious than their reputation suggests.

They’re pretty on a platter alongside grilled chicken or fish, too. Elegant, even.

A little parmesan cheese and fresh herbs on top doesn’t hurt, either.

I hope you’ll give them a chance. They’re simple, seasonal, a little surprising, and just might change the way you look at this humble vegetable.

Have a wonderful week!

See you next Sunday. I’ll be back with something new.

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Roasted Radishes (and Turnips) With Butter

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Roasted Radishes (and Turnips) with Butter

Ingredients:

• 3 bunches french breakfast radishes (or any variety radish), greens removed and ends trimmed, washed and sliced in half lengthwise

• 1 bunch small white turnips, greens removed, ends trimmed, washed and sliced in half or quarters (if large) lengthwise. Note, you can use 4 bunches of radish instead of turnips if you’d like.

• 3 tablespoons olive oil

• 1 teaspoon kosher salt

• 5-6 grinds of fresh pepper

• 1 generous tablespoon room temperature butter, european style if you have it

• 1-2 tablespoons chopped fresh herbs such as Italian parsley, dill, chives, thyme, tarragon (optional)

Instructions:

Heat the oven to 425F

Add the radish, turnips (if using), olive oil and salt to a 9x 13” (or equivalent) baking dish. Toss everything to coat and roast for 25-35 minutes, stirring once mid-way though the cooking time, until crispy and golden on the edges.

Remove from the oven and add in the soft, room temperature butter, a bit more flaky sea salt and some fresh herbs and parmesan cheese if you’d like.

Tips:

• Kitchen shears work well for trimming the tops and root ends from the radishes and turnips.

• For the best finish, use room-temperature or melted butter rather than cold butter.

• Don’t toss those greens. They can be blended into a pesto or added to a stir-fry for extra flavor and color.

There are certain desserts that seem to be made for summer, and these fruity trifles are among them.

With layers of juicy berries, fluffy cream, and vanilla cake, they’re the sort of treat people are always happy to see. In other words, exactly what I want to eat this time of year.

Plus, on hot summer days, it’s hard to beat a dessert that’s pretty, delicious, simple to put together, and doesn’t heat up the kitchen.

If you’re looking for something easy to carry you through Father’s Day, the Fourth of July, and every backyard cookout or potluck in between, give this one a try.

Thanks for reading! I’ll see you back here next week with something new.

Apricot season has arrived, and around here that means everything else gets pushed aside for a week or so.

Unlike peaches, apples, or berries that seem to linger all summer, apricots have a remarkably short season. Sometime during a fleeting three- or four-week window at the end of spring, they suddenly appear, perfectly ripe and fragrant, and then just as quickly disappear again.

When that happens, I drop what I’m doing and make my annual batch of apricot preserves—about 100 pounds of them, in fact. Preserves rather than jam, since there’s more fruit than sugar in every jar.

Between washing, chopping, cooking, and stirring apricots, planting my vegetable garden, and getting the yard cleaned up for summer, I’ve been happily occupied.

So today I’m sharing a favorite recipe from last summer that’s well worth another look.

This fruity toast is one of those simple things that’s greater than the sum of its parts—a quick and easy taste of the season that doesn’t really require a recipe.

Thanks for reading! I hope you're enjoying the start of summer. I'm off to stir another pot and fill a few more jars.

I’ll see you back here next week with something new.

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When I was a kid, a family vacation to San Francisco introduced me to an ice cream treat I’ve never forgotten.

This was one of those old-school family road trips, the kind where the car was packed with military precision: one small suitcase per person, plus a bright red Coleman ice chest in the trunk stocked with cold drinks and sandwiches my mother had made for a rest-stop lunch.

I was excited to visit the zoo and spend the night with my grandmother, who lived in an elegant apartment on Lombard Street in Russian Hill. It was spotlessly clean, with creamy white walls, fresh flowers in vases, high ceilings and French doors that seemed impossibly glamorous to me.

It was the late 1960s, and my father drove us straight through Haight-Ashbury which was absolutely mobbed with hippies crowding the streets, chanting and protesting and shoving flyers through our open car windows while my mother watched in horror. It was, to put it mildly, not her scene.

My brothers and I thought it was fantastic.

I have a memory of my dad inching our boat-sized sedan into a parallel parking spot on one of San Francisco’s famously steep streets, where it seemed the car might slide backward right down the hill as we arrived for dinner at my aunt and uncle’s house.

I don’t remember what we ate that evening, all of us gathered around a long wooden table with a fancy white eyelet tablecloth, the dining room windows framing the glowing pink California sky at dusk.

But I vividly remember dessert.

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It was twelve perfect scoops of ice cream from Baskin-Robbins, a place we’d never heard of back in our small hometown, which didn’t even have a pizza parlor, let alone an ice cream shop with dozens of exotic flavors.

Each scoop was different and delicious, some with sprinkles, cookie crumbs or praline candy nuts, all nestled into a special clear container much like takeout cupcake carriers you see today.

I remember carefully studying every scoop before making my final decision. Each of us cousins got to choose whichever scoop we wanted, which felt glorious.

For years, I thought of that dessert as pure magic.

Then recently, while flipping through an old issue of Martha Stewart’s Everyday Food, I came across a simple recipe that brought the whole memory rushing back.

These aren’t exactly the same as the scoops from my childhood, but they capture the same sense of excitement. Just a few simple ingredients turn plain vanilla ice cream (or any flavor you want) into a charming summer dessert. They’re easy to customize, simple to make, and exactly the kind of thing you want to eat on a hot summer afternoon.

Make them ahead and bring them out on a tray after dinner. Choosing a favorite is still half the fun.

Thanks for reading! I’ll see you back here next week with something new.

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Ice Cream Snowballs

Makes 6

Ingredients

• 1 pint vanilla ice cream

• Toppings such as sweetened flaked coconut, mini chocolate chips, toffee bits, sliced almonds, or sprinkles

Directions

Start by covering a baking sheet tightly with plastic wrap, stretching it smooth across the surface. This helps prevent the ice cream balls from developing a flat spot on the bottom as they freeze.

Using a large cookie scoop or ice cream scoop, portion the ice cream into 6 balls, about 3 tablespoons each. Keep a cup of hot water nearby and dip the scoop into it between portions to help release the ice cream easily. If needed, use your hands to gently shape the scoops into round balls. Place them on the prepared baking sheet and freeze until firm, about 30 minutes.

Remove the ice cream balls from the freezer. Working one at a time (or quickly if your toppings are ready), roll each ball in the topping of your choice, gently pressing so it adheres. Return to the baking sheet and freeze until completely firm, about 15 minutes, or up to 2 days before serving.

Tip: Try using different toppings for each snowball so everyone can choose a favorite. Coconut, chopped nuts, mini chocolate chips, toffee bits, and colorful sprinkles all work well.

It’s Memorial Day weekend, the unofficial first weekend of summer and the beginning of grilled burgers, watermelon, citronella candles, and eating outside on the patio whenever possible.

I hope you’re doing something fun and relaxing, and taking a little time to enjoy it. I’ll be in my garden most of the weekend, planting vegetables and flowers, only coming inside for an icy lemonade and the occasional sandwich.

I’m keeping things easy this Sunday and sharing a few old favorite recipes. Millie’s Heavenly Potato Salad is about as classic as it gets, and there’s rarely a long summer weekend or Fourth of July without it.

These Mini Summer Berry Trifles first appeared over a Memorial Day weekend many years ago, when my Mom needed a dessert for a small backyard barbecue with friends that looked festive and didn’t require turning on an oven.

They’ve been a favorite summer dessert ever since.

And finally, don’t let anyone tell you refrigerated pie crust has no place in our lives.

This Peach Cobbler with Pie Crust comes together easily thanks to this helpful shortcut, bakes up golden and bubbling around the edges, and is excellent with a large scoop of vanilla ice cream.

Enjoy your week!

I’ll meet you back here next Sunday with something new.

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It’s hard to go wrong with just about anything made with puff pastry, and believe me, I’ve tried.

I once made an appetizer of brie that was sliced and layered like a cake with apricot jam and toasted pecans, then wrapped in a sheet of puff pastry with the ends gathered and cinched at the top. It looked like something I found at the bottom of my purse when I put it in the oven, yet somehow came out looking like it belonged in a bakery window.

This is a “no recipe” recipe I was inspired to try after reading about it in the New York Times.

So if you’ve got some creamy cheese and a handful of vegetables, trust me when I say the puff pastry will do the heavy lifting.

Store-bought puff pastry is one of the most helpful shortcuts in the freezer aisle. I like to keep a box in the freezer because it can quickly turn into dessert, appetizers, or an easy meal like this one.

I’ve wrapped little squares around good chocolate to make pain au chocolat without leaving the house, spread the dough with raspberry jam and twisted it with cinnamon sugar to go with afternoon coffee, or, in this case, used as a base for a golden, savory tart.

Puff pastry looks fancy, but it’s surprisingly easy to work with. This recipe gets a quick head start in the oven first, which keeps the bottom crisp and flaky once the toppings go on.

After that comes a layer of creamy Boursin cheese, fresh asparagus, shallots, peas, herbs, and a little parmesan before the whole thing heads back into the oven until golden and bubbling around the edges.

Expect the pastry to shatter when you bite into it, sending buttery flakes everywhere.

It’s a little messy, but that’s part of the delicious fun.

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This is excellent served alongside a crisp green salad, a bowl of sliced strawberries, and maybe some shortbread cookies with a scoop of lemon sorbet if people are coming over.

A simple recipe worth keeping in your back pocket.

Thanks for being here, I appreciate it! I hope you eat something good this week, and I’ll see you back here next Sunday with another recipe.

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Puff Pastry With Spring Vegetables:studio Delicious

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Puff Pastry with Spring Vegetables

(Inspired by New York Times No Recipe Recipes)

Ingredients

• 1 sheet frozen puff pastry, thawed

• 1 egg, lightly beaten, or a little water

• 1 (5.3-ounce) container Boursin cheese, softened

• 1 pound asparagus, trimmed (reserve the tips plus a little extra), sliced in half lengthwise if thick

• ½ cup frozen peas, thawed

• 1 small shallot, thinly sliced (about 2 tablespoons)

• 2 tablespoons grated parmesan cheese

• ¼ cup chopped fresh herbs, such as Italian parsley and thyme

• Olive oil, for serving

• Flaky sea salt, for serving

Directions

Heat the oven to 350°F and line a large baking sheet with parchment paper.

Roll out the puff pastry slightly into a rough 10 x 15-inch rectangle to smooth out any seams. Cut a 1-inch strip from each side of the pastry (you’ll have four strips total).

Transfer the pastry to the prepared baking sheet. Brush the edges of the pastry lightly with egg or water, then place the strips around the edges to create a raised border, like a frame. Press lightly to attach.

Poke holes all over the center of the pastry with a fork and bake for 25 minutes, until lightly golden.

Place the softened Boursin in a bowl and stir with the back of a spoon until smooth. (This makes it easier to spread.)

When the pastry is ready, spread the Boursin over the middle of the tart, gently pressing down the center if it’s puffed up too much, then scatter the asparagus, peas, shallots, and parmesan over the top.

Bake for another 15–20 minutes, until the pastry is deeply golden and crisp around the edges.

Top with the fresh herbs and slice. Serve with a drizzle of good olive oil and flaky sea salt, if desired.

Best eaten the same day.

Directions

Pre-heat oven to 350F

My mother was an excellent pie maker.

Her pumpkin pie was smooth, rich, and warmly spiced with a filling that never cracked in the oven and a flaky crust that contrasted perfectly with whipped cream. It was somehow even better cold the next day. Her cherry pie was sweet-tart and full of soft, juicy cherries, with a hint of almond and made carefully with no shortcuts. This pie was special, and I always asked for it on my birthday.

But her French Apple Pie was legendary, with its thick layer of brown sugar crumble topping. Each warm slice was drizzled with a ribbon of vanilla-flecked custard called Wigwam Sauce, inspired by a version she loved at a popular coffee shop near the university she attended. This was the pie we looked forward to all year, and there was never a major holiday without it.

She often told the story of being a young housewife of barely 19, so determined to perfect a buttery, flaky crust that she baked pie after pie until she finally got it exactly right. It’s been the standard the rest of the family has been chasing ever since.

This strawberry crostata, however, begins with a store-bought pie crust.

Somewhere, I can feel her rolling her eyes.

This is a great dessert for warm weather, when the fresh strawberries are sweet, inexpensive, and abundant.

Crostatas—really just a rustic pie—are wonderfully forgiving. The less you fuss with them, the better they tend to look. Crooked edges and bubbling juices only add to the charm.

The berries collapse in the oven into jammy little puddles while the crust turns golden and crisp around the edges, and the whole thing makes the house smell like butter, sugar, and summer strawberries.

The only thing left to decide is whether to serve it with whipped cream or vanilla ice cream, which feels like an excellent kind of problem to have.

Personally, I vote for whichever one is already in the fridge. (Whipped cream for me.)

Thanks for being here! I appreciate it, and I hope you get time to slow down, relax, and enjoy yourself today.

I’ll see you back here next Sunday with something good.

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Easiest Strawberry Crostada, Studio Delicious

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The Easiest Strawberry Crostada

The Easiest Strawberry Crostata

4–6 servings

Ingredients

• 1 refrigerated pie crust (I like Pillsbury)

• 3 cups fresh strawberries (about 1 pound), stems removed, rinsed, dried, and halved. If your strawberries are especially large, cut them into thirds. You don’t want them sliced too thin.

• ⅓ cup strawberry jam, with 1 tablespoon reserved for brushing over the top after baking

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• Pinch of salt (optional)

• 1 egg, lightly beaten with ½ teaspoon water

• 2–3 teaspoons granulated sugar

• ¼ teaspoon cinnamon (optional)

• Whipped cream or vanilla ice cream, for serving

Directions

Prepare a large baking sheet by lining it with parchment paper. Preheat the oven to 400°F.

Roll out the pie dough slightly on a lightly floured surface to smooth out any crimps, forming a rough 12-inch round. Transfer the dough to the prepared baking sheet.

In a medium bowl, combine the strawberries, jam, cornstarch, vanilla extract, and salt (if using). Toss gently to coat without crushing the berries.

Spread the strawberry mixture onto the center of the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough toward the center, pleating as needed and leaving the middle open. Refrigerate for 10–15 minutes.

Brush the edges of the dough with the beaten egg, then sprinkle with sugar and cinnamon (if using).

Bake for 25–30 minutes, until the crust is golden brown and the fruit is bubbling.

Remove from the oven. While the crostata cools, microwave the reserved tablespoon of strawberry jam for a few seconds until loosened, then brush it over the strawberries for a glossy finish.

Cool for at least 30 minutes before slicing. Serve slightly warm with whipped cream or vanilla ice cream.

At the start of each month, I like to share a few things I’m making, eating, and reading. I hope you’re doing well and taking it easy today.

I’m mapping out my week from the comfort of my couch (it’s rainy outside), with a springy yellow teapot I pulled out of the back of the cupboard, full of ginger tea, and enchiladas on the agenda for later.

When May arrives, I feel the push of a million little projects; prep the vegetable garden beds, decide where to plant my annual flowers, inventory and purchase my summer canning supplies, tidy up the garage so I don’t go crazy looking for things, and last but not least, clean out the dreaded spice cabinet.

But first up: these exceptionally good vanilla cupcakes. This recipe is from Sally’s Baking Addiction, a longtime favorite of mine (and millions of others) for reliable baking recipes. I took a dessert class with her years ago and loved it—and this recipe is exactly why.

I used a star tip and a freezer bag to pipe the frosting, and found these natural-colored cupcake liners in the (very well-stocked) baking section at Walmart. I topped some with fresh berries and a sprig of mint, drizzled others with salted caramel sauce from Trader Joe’s, and kept a few simple with sprinkles.

Cute, moist, and very vanilla. I took them to a neighborhood BBQ, and they went fast.

Have we talked yet about the joys of chia pudding? If you’ve never had it, this is your sign to try some. It’s apparently very good for you because it’s packed with fiber among other things, and the way I make it, it can easily pass for dessert—especially with cookies on top.

To make it, add 2 tablespoons chia seeds, ½ teaspoon vanilla, a pinch of nutmeg or cinnamon (or both), and a teaspoon of maple syrup to a jar with a lid. Add ½ cup milk (I like unsweetened toasted coconut almond milk) and give it a good stir. Let it sit for 10 minutes, stir again, then refrigerate for a few hours or up to four days.

Serve with a giant dollop of non-dairy whipped topping or plain yogurt, a little extra nutmeg, or a pile of fresh berries.

While it’s not a hot fudge sundae, it’s surprisingly delicious.

In other news, I will follow this sign every single time.

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Apricots should be ready right around when the farmers’ markets start up at the end of the month, which is so exciting.

It’s still a little early, and I’ve got my fingers crossed they’re juicy and flavorful this year—we had such a dry winter out here in the West, you never really know.

I’m ready for my annual jam-making routine, and I’ve got plenty of new half-pint jars, extra lids, pectin, and superfine sugar.

We’ll see how it goes.

In the meantime, let’s have a moment of silence and hope these flowers survive whatever frost decides to show up in the next few weeks. Please.

My neighbor has the most incredible purple irises that just started blooming— they’re tall, perfect, dramatic, and impossible to miss. I stop and look at them every time I walk by, because they’ll be gone almost as quickly as they arrived. I should do more of this.

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My Mom always had a small stack of books on her nightstand. She’d say one was for her head, one for her heart, and one just for fun. I’d add one or two for my stomach, just to rounds things out.

Here are a few of the books currently on my nightstand that are worth a look:

• The Success Myth (Emma Gannon): I had somehow decided success meant being famous or training for the Olympics. Apparently, there are other paths.
  This is the third book of hers I’ve read in a few months, and I love her clear and funny writing style.

• The Art of Memoir (Mary Karr): This came highly recommended, and I can confirm it’s both useful and mildly humbling if you’ve ever thought about writing anything at all.

• 3 Doughs 60 Recipes (Lacey Ostermann): I’ll admit I probably would’ve passed this one by if not for all the hype—but it turns out the hype is justified. It’s full of smart tips and very good, very doable recipes.

• The Scone Queen Bakes (Danielle Sepsy): Have you ever had a dry, crumbly, tasteless scone? Me too. We deserve better! Expect great photos, inside tips for success, and fantastic sounding recipes.

• Something From Nothing (Alison Roman): I held off on this one, despite loving Alison Roman’s writing and recipes—I just wasn’t sure it was my kind of cooking. Turns out pantry ingredients can be creative, delightful, and surprisingly chic. I love this book.

Thanks for reading—I really appreciate it. I’ll see you back here next Sunday with something new.

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Now here’s a bold claim: a frittata might be the most versatile thing you can make. Breakfast, brunch, lunch, dinner—it shows up for all of it. Not many things can say that.

It’s quick. It’s easy. And it works with just about anything you’ve got in the fridge.

There’s no crust to roll or cream to fuss with—just eggs, cheese, and whatever vegetables need to stop pretending they’re going to become a salad.

Here’s the basic idea:

This is a flexible recipe, so use about 5–7 cups of vegetables depending on the size of your baking dish. You’ll cook them for just a few minutes first so they stay bright and fresh. My favorite combination is zucchini, broccoli, fresh spinach, and small cooked potatoes.

I like a frittata with a craggy, golden top and plenty of vegetables peeking through, so I don’t go too heavy on the eggs. If you’re using a smaller baking dish, 6 eggs is plenty. For a larger dish, use 8.

Whisk the eggs with a spoonful of your favorite salsa for extra flavor, then add a good handful of grated cheese—Jack is great, but really, use whatever you like.

Bake, slice, and enjoy the rare and beautiful satisfaction of using up vegetables before they go bad.

What I like most about this frittata is how well it fits into real life.

While it’s humble, it’s also dependable. I make one if I know my morning will be rushed, because a slice warmed up in the microwave with a little salsa makes the day noticeably easier.

You can make this for a lazy weekend brunch—especially if you’ve just come home from the farmer’s market—and eat it cold with a green salad for lunch the next day.

It’s an easy dish for a holiday brunch too.

Honestly, If recipes got trophies, frittata would have a shelf full of them.

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Thanks so much for reading! If you enjoyed this post, I’d love it if you’d hit the little heart, leave a comment, or share it with a friend who could use an easy recipe idea.

See you next week with something delicious!

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Very Veggie Frittata

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Very Veggie Frittata

Serves 6–8

Ingredients

• 6–8 large eggs, lightly beaten (see notes below)

• 2 tablespoons water (or milk or cream)

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon garlic powder (optional)

• 1 tablespoon prepared salsa or a few shakes of hot sauce

• ⅓ cup grated Parmesan cheese

• 2 tablespoons olive oil, divided

• 1 tablespoon butter

• 1 yellow onion, diced (about 1 cup)

• 5–7 cups mixed vegetables: zucchini, broccoli florets, cherry tomatoes, small yellow potatoes, fresh spinach

• 2 garlic cloves, minced

• 2 cups grated Jack cheese (or another good melting cheese)

• ¼ cup fresh Italian parsley, chopped

Instructions

Preheat oven to 350°F.

Prepare a 9x13-inch baking dish or a deep 9.5-inch pie plate by lightly oiling the bottom. Line with parchment paper, leaving a 2-inch overhang on the sides for easy lifting. Lightly oil the parchment as well, or spray with nonstick cooking spray.

(If using a deep pie plate, use 6 eggs and about 4 cups of vegetables instead of 8 eggs and 5–7 cups.)

In a large bowl, whisk together the eggs, water (or milk/cream), salt, pepper, garlic powder (if using), salsa or hot sauce, and Parmesan cheese. Set aside.

If using potatoes, cut them into bite-size pieces and boil in salted water until tender, about 15 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon olive oil and the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5–6 minutes.

Add the zucchini, broccoli, cherry tomatoes, and ¼ cup water, along with a pinch of salt and pepper. Cook for 4–5 minutes, until the vegetables begin to soften and the water has evaporated. Stir in the garlic and cook for 30 seconds more.

Transfer the cooked vegetables and potatoes to the prepared baking dish. Add the spinach and toss everything lightly together.

Give the egg mixture one more quick whisk, then pour it evenly over the vegetables. Gently shake the dish so the eggs settle throughout the pan.

Top with the grated Jack cheese and chopped parsley. Drizzle with the remaining 1 tablespoon olive oil.

Bake for 40–45 minutes, until the center is set and the top is lightly golden. If needed, broil for 3–5 minutes at the end for extra color.

Let rest for 5–10 minutes before slicing and serving.

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Once upon a time, I loved throwing parties and serving appetizers for friends—until it dawned on me how long everything took and how exhausting it was. This was entirely my own fault, of course, because I thought it was a good idea to make approximately 450 tiny canapés and other fussy snacks for 20 people, when I should have been making a pot of chili and calling it a day.

I’m happy to report that I’ve smartened up over the years and now keep things much simpler. If someone’s coming over, I stick to one or two easy, good-looking snacks. I’m more relaxed, I can make them ahead, and then actually sit and visit instead of frantically piping cream cheese onto tiny cucumber rounds.

Which brings us to these ham, melon, and mozzarella skewers. They couldn’t be easier, and with fresh basil and a side of pesto for dipping, you’re suddenly the kind of person who has appetizers figured out.

I’m pretty sure my original inspiration for these was Ina Garten, who knows her way around an antipasti skewer and has a knack for making things that are delicious, simple and put-together.

Here’s what I used:

• Honeydew melon: My favorite for these skewers, but any melon you like will work.

• Pesto: Store-bought is perfect here—serve it on the side for dipping.

• Black Forest ham: Ask for slices on the thinner side, but not paper-thin.

• Mozzarella balls: The mini ones in brine are ideal—just pat them dry first.

• Fresh basil: Adds a big punch of flavor and looks great, too. Mint would also work if you want to switch it up.

And here’s all you do—nothing complicated about it:

Scoop some melon balls, thread them onto skewers with basil, folded ham, and mozzarella, then arrange everything on a platter with a bowl of pesto for dipping. Slightly messy, very low effort.

They’re perfect for spring and summer gatherings, graduation parties, Mother’s or Father’s Day, or any time you want to put out something that looks a little special without actually doing very much.

Enjoy these little skewers of glory, and thanks for being here. See you next week!

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Ham And Melon Skewers:studio Delicious

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Ingredients

• 1 medium honeydew melon

• 8 oz mozzarella balls (in brine), drained

• 16 fresh basil leaves

• 8 slices Black Forest ham

• ¼ cup pesto (store-bought is great)

• 8 (4-inch) skewers

Instructions

Use a melon ball scoop to make 8 balls from the honeydew and set aside.

Drain the mozzarella balls and let them sit on a paper towel to remove excess moisture.

To assemble each skewer: thread one melon ball, followed by a basil leaf (folded in half if needed), a slice of Black Forest ham (loosely folded), a mozzarella ball, and one more basil leaf.

Arrange on a platter and serve with pesto on the side for dipping.

Now that we’re a few weeks into spring, it feels like the right time to lean into lighter recipes—and I’m craving anything with fresh, seasonal vegetables.

When I was first learning how to cook, a dish like pasta primavera felt completely out of my reach. Not because it’s complicated, but because cooking vegetables felt tricky—how do you keep them tender but still bright and fresh, instead of dark green and a little bit of a mess?

I also had no idea how much seasonality mattered. Or that asparagus, strawberries, rhubarb, artichokes, radishes, leafy greens, and peas all really shine in April and May (and longer, if you’re lucky).

If you can, this is the moment to seek these ingredients out—when they’re at their peak and taste like it.

This recipe is flexible, un-fussy, and built around whatever looks best when you’re standing in front of the produce section (or your fridge, at the end of the week).

From there, it’s just a matter of cooking everything quickly so the vegetables stay bright and crisp-tender, then tossing it all together with hot pasta, butter, cheese, and a handful of fresh herbs. This is simple food, and it hits all the right notes this time of year.

Here’s what I used this time, but you can really use any combinations you’d like:

Vegetables:
Asparagus, peas, green beans, broccoli florets, cherry tomatoes, zucchini, and an orange bell pepper

Aromatics + heat:
Shallot, garlic, red pepper flakes, fresh lemon

For the sauce:
Butter, olive oil, Parmesan, and a little Boursin cheese (optional, and cream cheese, yogurt, or crème fraîche work too). You can skip the creamy addition altogether if you want—the butter, olive oil, Parmesan, pasta water, and a squeeze of lemon make a simple, light sauce on their own.

Pasta:
Penne (but any shape you like will work)

If you want to take it a step further, add something crunchy like toasted pine nuts, walnuts, or buttery breadcrumbs, along with a handful of greens like basil or peppery arugula.

This pasta primavera is fresh, easy, and comes together without much planning. Serve it in bowls as a main dish, or alongside chicken, salmon, steak, or shrimp.

And just before serving, don’t forget a drizzle with a good, fruity olive oil and a generous shower of Parmesan—it adds a little richness and brings everything together.

Thanks so much for being here.

If you make this, let me know what vegetables you used!—I always like hearing how it turns out. I’ll see you next week.

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Springy Pasta Primavera, Studiodelicious

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Springy Pasta Primavera

Serves 4-6

Ingredients

Vegetables
1 bunch asparagus, trimmed and cut into bite-sized pieces
¾ cup peas (fresh or frozen)
1 cup green beans, trimmed and cut
1½ cups broccoli florets
2 cups cherry tomatoes, halved
1 small zucchini, thinly sliced
1 orange bell pepper, thinly sliced
¼ cup fresh parsley, chopped

Aromatics + heat
1 shallot, thinly sliced
2–3 cloves garlic, minced
Pinch of red pepper flakes (optional)

For the sauce
2 tablespoons olive oil (plus more for finishing)
2–3 tablespoons butter
½–1 cup grated Parmesan cheese
2–3 tablespoons Boursin cheese (or cream cheese, yogurt, or crème fraîche)

Pasta
12 oz penne (or any shape you like)

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve about 1 cup of pasta water, then drain.

2. Cook the vegetables
   While the pasta cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Add the shallot and cook for a minute or two until softened. Stir in the garlic and red pepper flakes (if using) and cook briefly, just until fragrant, about 30 seconds.

Add all of the vegetables to a large skillet with about ¼ cup of water and a pinch of salt. Cover and cook over medium-high heat for 4–6 minutes, or just until tender. Add more water, a tablespoon at a time, if needed, letting it evaporate after each addition.

Keep an eye on them—once they’re tender but still crisp and bright, they’re done.

3. Bring it together
   Add the drained pasta to the skillet along with the remaining butter, a splash of pasta water, and the Boursin or other cheese (if using). Toss everything together until the sauce loosens and coats the pasta. Add the fresh parsley.

4. Finish
   Stir in the Parmesan, adding more pasta water as needed to loosen things up and keep everything silky.

5. Serve
   Right before serving, drizzle with a little olive oil and finish with more Parmesan.

Notes

• Use whatever vegetables you have—this is very much a mix-and-match situation. Aim for about 6–8 cups in total.

• The key is not to overcook the vegetables, you’re aiming for tender but still bright in color.

• A squeeze of fresh lemon or a handful of fresh herbs like basil at the end adds a nice lift.

I’m doing something I don’t usually do and taking the whole day off.

I hope you are too—it feels like a good time for it.

It’s the kind of day to linger over another mug of tea, maybe start a new book, or just sit outside and not be in a hurry about anything.

Here are a few things I’ve been making lately—let’s get to it.

Spring strawberries are in, and a bowl of them sliced with cream and a few cookies is about as good as it gets.

Nothing fancy, and it always feels like a real treat.

I’ll be eating this approximately four times a week until further notice.

Pancakes were big on my agenda this week too—something I crave and adore, and with very little encouragement, could eat every day.

These started with this highly celebrated pancake mix, zhuzhed up with a little vanilla and nutmeg in the batter.

Especially good with a big pat of salted French butter melting over the top and a spoonful of fresh blueberry compote.

Here’s a good, easy recipe for the berries if you’d like to make your own.

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And here’s a sort of plain-looking, but very good, snack plate I put together for a hungry person in the house who had just finished golfing and needed to be held over until dinner.

I’m very fond of a snack plate. It’s rarely the wrong answer.

And then there was this pie.

A fresh strawberry pie, which was, unfortunately, very good.

Here’s the recipe—make it now while the strawberries are at their best.

Thanks so much for reading!

I hope you’re able to take the day to rest, relax, and recharge. I’ll be back next Sunday with something new.

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I’m always on the lookout for a good chicken recipe—especially one that’s simple, delish, and looks like I tried harder than I did.

I came across this one in Food & Wine magazine and immediately started tinkering with it. The original calls for rosemary, which I don’t care for, so that was the first thing to go.

This is juicy, flavorful chicken with sweet roasted grapes, caramelized shallots, and pan juices that are very good served over the top.

It also comes together in under an hour, which doesn’t hurt. Here’s all you do:

• Season and brown the chicken in a large skillet with a little olive oil, working in batches so you don’t crowd the pan.

• Once browned, return the pieces to the skillet skin-side up and tuck the shallots, grapes, thyme and garlic all around.

• Drizzle with a little more olive oil and slide the whole thing into the oven, roasting until it’s cooked through and deeply golden, about 35 to 45 minutes.

It’s easy to put together, which is nice.

Straight out of the oven, it should smell very good, with crispy, golden skin and bubbling juices. You’ll want to spoon some of that over everything.

The grapes soften and burst as they roast, turning sweet and jammy, while the shallots and garlic mellow and caramelize around the edges.

In other words, it’s very good.

This chicken looks especially nice on a white serving dish and feels just right for this time of year.

It’s something you could make for a casual dinner with friends or a weekend night when you want something a little more interesting without making a big production of dinner.

It would fit right in with any spring gathering too.

Serve it with something simple on the side—roasted yellow potatoes, buttery orzo with a little Parmesan cheese, or just some good bakery bread to catch the juices.

Something green is always a good idea, too, like steamed asparagus or a crisp arugula salad with a bright lemon vinaigrette.

And don’t forget dessert! If there was ever a time for old-school strawberry shortcake, this is it.

This is one chicken recipe I’ll be making again.

Thanks so much for reading—I’m really glad you’re here. See you next Sunday!

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Roasted Chicken With Grapes:studio Delicious

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Roasted Chicken with Grapes

A simple roasted chicken with sweet grapes, shallots, and garlic that turns golden and deeply flavorful in the oven.

Ingredients

• 1 whole chicken, cut into pieces (about 4 pounds)

• 4 teaspoons kosher salt

• 1⁄2 teaspoon ground black pepper

• 1⁄3 cup olive oil, divided

• 2 shallots, peeled and quartered (root to stem)

• 2 cups seedless red grapes

• 3 cloves garlic, peeled and thinly sliced

• 4–5 sprigs fresh thyme

• flaky sea salt, for serving

  Instructions

  Preheat the oven to 400°F.
  Season the chicken all over with the salt and pepper.

  In a large oven-safe skillet or Dutch oven, heat half of the olive oil over medium heat. Working in 2–3 batches, place the chicken pieces skin-side down and cook until browned on both sides. Transfer to a plate and repeat with the remaining chicken.

  Return all of the chicken to the skillet, skin-side up. Add the shallots, grapes, and garlic around the chicken. Drizzle with the remaining olive oil.

  Transfer to the oven and roast until the chicken is cooked through and reaches an internal temperature of 165°F at the thickest part, and the skin is golden brown, about 35–45 minutes.

  Let the chicken rest for about 10 minutes before serving.

  Serve with the pan juices, grapes, and shallots spooned over the top, and finish with flaky sea salt and fresh thyme.

* Adapted from Food & Wine

Spring has arrived here in the west, and it’s warm and beautiful outside. So nice, in fact, that I took two full, glorious days off for no good reason—the idea of sitting at a computer was more than I could bear.

The birds are singing, the trees are blooming, and after months of winter shuffling, suddenly there’s a lot to do.

Following two weeks of dedicated chocolate chip cookie testing and tasting—which turns out to be a routine that’s extremely easy to maintain—I decided a pot of vegetable soup was the next logical step.

Simple, brothy, and packed with all those vegetables you haven’t been eating, it’s the kind of thing that makes you feel like you’ve made a good decision without trying too hard.

I grabbed every vegetable I had on hand and loosely followed this recipe, which is a very good one.

It’s forgiving, flexible, and exactly the sort of thing you want to have on hand after a little stretch of less responsible eating.

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After a few bowls of this warm, satisfying soup, I got back on track with the kind of meals I tend to make this time of year—a little fresher, a little lighter, but still substantial.

Take, for example, this surprisingly delightful salad combination:

• spring greens

• sliced cucumber

• goat’s cheese

• radicchio

• roasted and salted pistachios

• thinly sliced shallot

• fresh strawberries

Finish with:

• flaky salt

• freshly ground black pepper

• a simple vinaigrette (equal parts olive oil and rice vinegar, plus a teaspoon of Dijon mustard)

Use whatever oil, vinegar, or dressing you like.

And this spring salad—I can’t seem to get enough of it. It’s juicy, fresh, and just really good.

• broccoli slaw (Trader Joe’s sells it)

• super greens

• fresh mandarin (or any kind of orange), segmented

• Parmesan cheese

• sliced shallot

• roasted and salted pistachios

• avocado

• flaky salt and freshly ground pepper

Finish with:

• any vinaigrette-style dressing you like (I used a vegan ranch with a splash of champagne vinegar and citrus olive oil)

In other news, the garden is starting to wake up again, which feels like a small miracle every year.

A few things have started to bloom, and it’s enough to make everything feel a little different.

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This little red-breasted bird stopped by and perched on the fence for a while.

It was nice to see him.

I had some help surveying the flower beds—Archie insisted. We’ll ignore the shoes.

A few things I’ve been reading and enjoying lately:

• I have a small problem involving buying too many books. Here are six new food memoirs to devour this spring (Eater).

• Rao’s is my jarred tomato sauce of choice. Ina has a few easy ways to make it even better. (The Kitchn)

• Cinnamon rolls make life wonderful. These are easier than you think, and can be made the night before…this version is a keeper. (Ambitious Kitchen).

• This cheesy asparagus risotto looks amazing and feels like the right kind of recipe for spring. (Delish)

• Green beans with pistachio pesto look almost glamorous and sound right up my alley. (Eyeswoon)

Thanks for reading! I’m so glad you’re here, and I’ll see you next Sunday.

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Fennel is one of those vegetables that tends to divide people. Raw, it’s crisp and strongly flavored, with an unmistakable hint of licorice. But something magical happens when it goes into a hot oven.

Roasting mellows the sharpness and brings out its sweetness, turning the pale wedges soft, caramelized, and deeply savory around the edges.

Add a generous shower of Parmesan and a little olive oil, and suddenly fennel becomes the kind of vegetable you find yourself craving when you see it at the market.

If you’ve never cooked with fennel before, this is a great place to start. It’s simple, forgiving, and only needs a handful of ingredients.

All you really need is fennel bulbs, olive oil, salt, pepper, and plenty of grated Parmesan. A squeeze of lemon at the end is nice too, but totally optional.

I learned about about roasting fennel from an old Suzanne Somers cookbook — back when the no-carb craze was in full swing. I’d never tried it, but thought it would satisfy my craving for cheesy potatoes.

It turns out I was right. I loved it enough to keep making it long after I stopped caring about too many carbs.

Cut the fennel into thick wedges so it holds its shape while roasting. The outer edges get beautifully golden, while the centers stay tender and silky.

Don’t even think about skimping on the Parmesan — it melts and crisps in the oven, creating those irresistibly salty edges.

This is the kind of side dish that feels a little special, even though it takes almost no effort to make.

And if you’re still unsure about fennel, consider this a very convincing introduction.

It also makes a perfect spring side dish, because it’s great alongside roasted chicken, grilled fish, or whatever else happens to be for dinner.

It was so good, in fact, that I ate the entire platter by myself in one sitting. I know!

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Thanks for reading — and I’ll see you here next Sunday.

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Parmesan Roasted Fennel

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Parmesan Roasted Fennel

Roasting transforms fennel completely. What starts out crisp and slightly sharp becomes tender, sweet, and caramelized around the edges. A layer of Parmesan added toward the end turns golden and crispy, making this an easy side dish that feels a little special.

Ingredients

• 4 fennel bulbs

• ⅓ cup olive oil, plus 1-2 tablespoons

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ⅓ cup grated Parmesan cheese, plus more for serving

• chopped fresh parsley, for garnish

• Lemon, for squeezing (optional)

Instructions

Preheat the oven to 400°F.

Trim the fennel bulbs and remove the tough outer layer if needed. Cut into wedges.

Place the fennel on a large sheet pan and toss with the olive oil, salt, pepper, and garlic powder until evenly coated. Spread the wedges out in a single layer.

Roast for 30–35 minutes, turning once halfway through, until the fennel is tender and beginning to caramelize.

Remove the pan from the oven and drizzle lightly with 1–2 tablespoons olive oil. Sprinkle the Parmesan evenly over the fennel, then return the pan to the oven and roast for about 10 minutes, until the cheese is melted and the edges are golden and crispy.

Transfer to a serving dish and garnish with chopped parsley a squeeze of fresh lemon juice (optional), and a little more Parmesan before serving.

Spring is on the way, which feels like a good excuse to bake a batch of vanilla cupcakes.

They’re also very cooperative when it comes to decorating, which makes them perfect for a little seasonal fun, so today I’m sharing a few easy ways to dress them up.

I’m linking to a vanilla cupcake recipe from Sally’s Baking that I’ve had great success with. I’ve made them many times and it’s simple, reliable, and makes a wonderful base for decorating.

If you’d rather keep things even easier, a vanilla cake mix works well too-here’s a good version to try.

Or take the ultimate shortcut and order plain, un-decorated cupcakes from a local bakery, which is perfect if you’re short on time or want everyone to decorate their own.

Some ideas to decorate your cupcakes:

• Lemon zest

• Pastel sprinkles

• Mini chocolate eggs, jelly beans, colorful chocolate candies

• Toasted coconut

• Colored sugars

• Peeps or small chocolate bird nests

• Fresh berries (raspberries, sliced strawberries, blueberries)

• Edible flowers (pansies, violets, chamomile)

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Everyone loves cupcakes, don’t they?

If there’s a table and a few people gathered around it this spring, these cupcakes will feel right at home.

Stack them on a big platter or board and set them out for brunch, birthdays, Mother’s Day, graduation parties, bake sales, garden parties—or just an afternoon treat with friends.

Also, don’t worry about perfection. Cupcakes are pretty forgiving.

A slightly uneven swirl of frosting or a scatter of sprinkles just makes them look homemade—which is part of their charm.

The best part is getting creative with a few simple decorations that give them a little personality.

Here are a few tips to help them turn out their best:

Let the cupcakes cool completely. It sounds obvious, but frosting warm cupcakes will melt everything into a puddle. Give them plenty of time to cool before decorating.

Use a generous swirl of frosting. Decorations look best when there’s enough frosting to hold them. A simple swirl with the back of a spoon or butter knife works just as well as a piping bag.

Keep decorations simple. One or two small touches usually look better than piling everything on. A berry, a flower, or a sprinkle of sugar is often just enough to make them look cute.

Add toppings right before serving. Fresh berries, flowers, or citrus zest look best when added shortly before serving so they stay bright and fresh.

Use contrast for a prettier cupcake. A light frosting with bright berries or sprinkles gives you the nicest spring look.

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Most of all, have fun with it.

When in doubt, add more sprinkles.

Thanks for reading—I’ll see you here next Sunday.

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I decided now was as good a time as any to deal with the freezer — pitted cherries from last summer’s farmers market, soup for a rainy day that never came, and half-empty bags of edamame that had quietly expired.

And more than one box of frozen puff pastry — which, predictably, turned into a small but ambitious pastry-testing situation. Some of which we will not be discussing.

So I baked a batch of Cinnamon Raspberry Puff Pastry Twists — a favorite I know by heart.

I’ve made these for years for showers, brunches, holidays, potlucks, bake sales, or just to have with coffee.

I’ll start by saying that while these look complicated, they’re remarkably easy to make.

Once the puff pastry has thawed, roll it out into roughly a 11-12” rectangle.

Spread the upper half with your favorite raspberry jam, keeping it in an even layer so it doesn’t spill out too much as it bakes.

Next, fold the dough up and over the jam like a book, then brush the top with cooled melted butter, and sprinkle generously with cinnamon sugar.

From there, cut the pastry into strips with a bench scraper, knife, or pizza cutter. Give each one a few twists, then pinch the ends to seal. Place them on a parchment-lined baking sheet, leaving a bit of space between each twist so they have room to puff.

They’ll look a little messy at this stage — that’s fine.

Brush lightly with more melted butter for a deep golden finish, then sprinkle with more cinnamon sugar for a crispy top.

Next, refrigerate for just a few minutes to chill the twists up before baking in a hot oven until golden and fragrant and buttery.

Warning: these make the house smell intoxicating.

They’re best the day they’re made, still slightly warm, with coffee or tea nearby.

Thanks for reading — I’ll see you here next week.

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Cinnamon Raspberry Puff Pastry Twists

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Cinnamon Raspberry Puff Pastry Twists

Makes 20 twists

Ingredients

• 1 package puff pastry, thawed according to package directions (I used Pepperidge Farm, which has 2 sheets per box)

• 1/2 cup raspberry jam (1/4 cup per sheet)

• 3 tablespoons butter, melted and slightly cooled

• 1/3 cup granulated sugar

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

On a lightly floured surface, roll out one sheet of puff pastry to smooth the seams and form an 11- to 12-inch rectangle.

Spread 1/4 cup of raspberry jam over the upper half of the pastry, leaving a 1/2-inch border around the edges.

Fold the pastry over the jam like closing a book and gently press to seal. Brush the top lightly with some of the melted butter.

In a small bowl, mix together the sugar, nutmeg, and cinnamon. Sprinkle about 3 tablespoons of the cinnamon sugar evenly over the pastry.

Using a bench scraper, sharp knife, or pizza cutter, cut the pastry into 1/2-inch-wide strips. Each sheet should yield about 10 strips.

Lift each strip and twist it several times, pinching the ends to help seal and hold their shape. Place the twists on the prepared baking sheet, leaving a little space between each one so they can puff.

Refrigerate for 15 minutes to firm up.

Brush lightly with more melted butter (reheat briefly if needed) and sprinkle with additional cinnamon sugar.

Bake for 15 to 20 minutes, until puffed and golden brown.

Repeat with the second sheet of puff pastry.

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