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!

Leave a comment

Ham And Melon Skewers:studio Delicious

39.7KB ∙ PDF file

Download

Download

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.

Leave a comment

Springy Pasta Primavera, Studiodelicious

52.3KB ∙ PDF file

Download

Download

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.

Subscribe now

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.

Leave a comment

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!

Leave a comment

Roasted Chicken With Grapes:studio Delicious

54.8KB ∙ PDF file

Download

Download

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.

Subscribe now

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.

Subscribe now

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.

Leave a comment

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!

Subscribe now

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

Leave a comment

Parmesan Roasted Fennel

43.6KB ∙ PDF file

Download

Download

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)

Share

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.

Subscribe now

Most of all, have fun with it.

When in doubt, add more sprinkles.

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

Leave a comment

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.

Leave a comment

Cinnamon Raspberry Puff Pastry Twists

43.6KB ∙ PDF file

Download

Download

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.

Share

We finally got a significant amount of snow here in the West, and after months of glorious spring-like weather, it made up for lost time.

When storms like this roll in, the best thing to do is take cover and stay inside — and there’s no better place to be than a warm kitchen.

Here’s what filled my oven while the snow kept falling.

This was the view from my kitchen window — and the blizzard was just getting started.

Share

One of the poor backyard shrubs, bowed under the weight of the snow, already halfway to being buried.

Share

Somewhere in the middle of all this I kept up a February birthday tradition — first thing one morning, I headed to the local donut shop for a glazed old-fashioned.

It’s my favorite in the case — craggy and golden, with crisp edges, a tender center, and glaze that seeps into every crack. It shatters when you bite in, giving way to a buttery crumb with that buttermilk tang I love.

Just look at it.

I baked a batch of sweet potatoes to slice into cheese omelets, cube into salads, or eat simply with butter, flaky sea salt, and a little cinnamon.

It’s one of the easiest kitchen tricks I know and takes about 30 minutes.

To make them, cut a sweet potato in half lengthwise, drizzle with olive oil, sprinkle both sides with a little salt, and bake cut-side down at 375°F until soft when pressed, about 30 minutes. So good.

I also made a big pot of vegetable soup and two loaves of incredible peasant bread from Alexandra’s Kitchen. It’s easy, requires no kneading, and comes together quickly. The house smells wonderful while it bakes.

It’s especially good torn open with salted butter and makes excellent toast the next morning with jam.

Then I tested a recipe for cinnamon pull-aparts made with puff pastry in a muffin tin, inspired by a fabulous one I had years ago that’s haunted me ever since.

They need a little more tweaking — and probably a drizzle of vanilla bean glaze.

Stay tuned.

And finally, there was this divine — and surprisingly virtuous — chocolate mousse, rich and impossibly smooth, made with an unexpected base: silken tofu.

It wasn’t overly sweet — just creamy and deeply chocolatey.

I topped it with non-dairy whipped cream and a scattering of mini chocolate chips.

It’s worth a try — here’s the recipe I used.

Subscribe now

Now, about this Cheesy Artichoke Bake.

I scribbled the recipe onto a hotel notepad at a sales convention years ago while sitting next to a woman who loved to cook. I don’t remember how it came up, but she swore by it, rattling off the ingredients from memory.

I’ve made it ever since — for breakfast or brunch, or cut into small squares as an appetizer. It’s simple and especially good with salsa.

Thanks for spending the week in the kitchen with me. See you next time.

Leave a comment

Cheesy Artichoke Bake:studio Delicious

41.7KB ∙ PDF file

Download

Download

Cheesy Artichoke Bake

Preheat oven to 350°F.

Lightly grease a 9-inch square or round glass baking dish with nonstick spray.

Ingredients

• 1 (12-ounce) jar marinated artichoke hearts, drained, with 1/4 cup marinade reserved

• 1 medium yellow onion, finely chopped

• 5 large eggs

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons all-purpose flour

• 1 1/2 cups freshly grated cheddar or Monterey Jack cheese

• 1/4 cup grated Parmesan cheese

Directions

Cut the artichoke hearts into bite-size pieces (about 1/2 inch).

In a medium nonstick skillet, sauté the onion in the reserved 1/4 cup artichoke marinade over medium heat until soft and translucent, about 5 to 6 minutes. Stir occasionally so the onions don’t brown. Let cool slightly.

In a medium bowl, whisk the eggs with the salt, pepper, and flour until smooth. Stir in the cheddar (or Jack) and Parmesan cheeses.

Add the chopped artichokes to the skillet with the cooled onions and stir to combine. Transfer the mixture to the prepared baking dish and spread evenly.

Pour the egg and cheese mixture over the top. Bake until set and golden brown on top, 25 to 30 minutes.

Let cool for a few minutes before slicing. Serve with salsa.

I have a confession to make: I absolutely hate to meal prep.

Don’t get me wrong—I love the idea of it, and I’ve tried to get my life organized so I can knock it out on a Sunday afternoon. But it turns out I just don’t have it in me.

So when Monday rolls around and I’m standing in the kitchen wondering what I’m going to make for dinner, I often regret this choice.

I’m always after cooking that’s easygoing and genuinely delicious—even better if I can put it together in one skillet without thinking too hard about it, and have dinner ready in not much time at all.

Preferably something that makes it look like this was the plan all along.

Sausage in the freezer and rigatoni in the cupboard have rescued more weeknights than I’d care to admit. I keep them around for exactly that reason.

Here’s what I used:

• Ground sausage (or use ground turkey)

• Dried rigatoni

• Yellow onion

• Garlic

• Diced tomatoes (in their juice)

• Italian parsley

• Tomato paste

• Italian seasoning

• Parmesan cheese

• Salt and Pepper

Nothing complicated, just ingredients that know how to work well together.

Share

This recipe comes together in one skillet—unless you count the saucepan for the pasta—and takes about 30 minutes total, which is perfect for days when we’re not interested in making a big production out of dinner.

This one is saucy, savory, and deeply satisfying without feeling heavy. The sausage gives it richness, the tomatoes keep it bright, and the rigatoni holds onto every bit of sauce.

This is simple food that tastes like you tried a lot harder than you did.

Because some nights, comfort is the whole point.

Thanks so much for reading! Please like this post, subscribe for free, or pass it along to someone who’d make it.

See you next week!

Leave a comment

Saucy Skillet Rigatoni With Italian Sausage

43KB ∙ PDF file

Download

Download

Saucy Skillet Rigatoni with Italian Sausage

Ingredients:

• 8 ounces uncooked rigatoni

• 1 tablespoon olive oil

• 1/2 medium yellow onion, chopped

• 16 ounces (bulk) ground sausage - Italian or chicken

• 3-4 cloves garlic, crushed (use 3 if the cloves are large, 4 if small)

• 1 (14-ounce) can of diced tomatoes with juice

• 1 can (14-ounce) of crushed tomatoes

• 2 tablespoons tomato paste

• 1/2 teaspoon dried Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/3 cup grated Parmesan cheese, plus more for serving

• 1/4 cup fresh Italian parsley, chopped

• Olive oil, for serving

Directions:

Cook the rigatoni according to package directions in salted water. Drain and set aside.

In a large non-stick skillet, add the olive oil and chopped onion. Cook over medium-high heat for 3–4 minutes.

Add the sausage to the skillet and cook until browned and no longer pink, about 8 minutes, stirring frequently.

Add the crushed garlic and cook for 30 seconds, stirring.

Add the canned tomatoes, tomato paste, Italian seasoning, salt, and pepper, along with the cooked rigatoni.

Turn the heat to low and let the mixture simmer for 10 minutes. If the sauce reduces too quickly, add 1/4 cup water or broth to loosen it.

Stir in the Parmesan cheese and parsley. Serve with more Parmesan and a drizzle of olive oil on top.

Tips:

• If you can’t find bulk sausage, buy sausage with casings and simply remove the casings before cooking it with the onions.

• If you like it spicy, add a 1/2 teaspoon of dried chili flakes.

I’ll say this up front: I’m not usually a casserole person.

Meaning, it’s not the first thing I think to make when I need a good side dish or potluck recipe. The word casserole tends to conjure mid-century, church-basement food—cream-of-something soup, canned vegetables, crushed crackers on top.

It sounds… heavy.

Some creamy, cheesy, soup-can recipes deserve attention—and maybe even a permanent spot in your rotation.

Let’s dig in.

What’s most appealing about this cheesy broccoli rice—besides being delicious—is how versatile it is. It works just as well next to a honey-baked ham as it does with grilled chicken, steak, or salmon.

This is a bake that isn’t trying too hard. It’s not new, flashy, or particularly innovative, and you probably won’t see it on a restaurant menu—but it’s exactly the kind of recipe you want to keep around.

What it is, though, is dependably good—and that’s why recipes like this never go out of style.

It’s forgiving, reheats well, and holds its own on a crowded table. Someone almost always asks for the recipe, too.

This is what I make when I need a side for a crowd, or something I know even broccoli skeptics will eat without commentary.

Despite its humble ingredients, it’s creamy without being heavy, savory without being bland, and comforting without feeling dated. It just works.

Thanks for reading, friends. I hope the week ahead is a good one. See you next Sunday..

Leave a comment

Cheesy Broccoli Rice Bake

59KB ∙ PDF file

Download

Download

Cheesy Broccoli Rice

Serves 6–8

This cheesy broccoli rice bake has a crispy, buttery topping and makes a perfect side dish for chicken, turkey, pork chops—or even on its own.

Ingredients:

• 6 cups broccoli, cut into bite-size florets

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 yellow onion, finely chopped

• 2 or 3 cloves garlic, minced

• 1 (10.5 ounce) can cheddar cheese soup ( I used Campbell’s)

• 1/2 cup milk

• 1 heaping teaspoon Dijon mustard

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 tablespoons chopped Italian Parsley

• 1/3 cup Parmesan cheese, finely grated

• 2 cups cheddar cheese, freshly grated (not pre-grated)

• 2 cups cooked white rice (I used jasmine rice)

• Topping

  1 cup butter crackers (like Ritz), crushed
  (Put crackers in a freezer bag and crush with a rolling pin.)

  ½ cup Parmesan cheese, finely grated
  5 tablespoons butter, melted
  ¼ teaspoon paprika (optional, enhances color)

Directions:

Cook the broccoli in a large skillet with ½ cup water and ½ teaspoon salt until fork-tender, about 4–5 minutes. Drain and set aside.

In the same skillet, add the olive oil and butter over medium heat. Add the onion and cook until soft, about 5–7 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, then turn off the heat.

Add the cheddar soup, milk, mustard, salt, pepper, parsley, Parmesan, and cheddar cheese. Stir to combine. Add the cooked rice and broccoli and fold everything together.

Transfer the mixture to a greased 9 × 13-inch (3-quart) baking dish, buttered (best) or sprayed with nonstick spray.

Topping + Bake Instructions

Prepare the topping by combining the crushed butter crackers, Parmesan cheese, melted butter, and paprika (if using) in a bowl. Mix until evenly combined.

Sprinkle over the broccoli rice mixture and bake at 400°F for 20–25 minutes, until heated through and the top is golden and crispy.

Let rest for 5 minutes before serving.

Subscribe now

One of the funnest parts of my “job” is figuring out what to cook and bake for this space. I take this part pretty seriously, because when I stumble on something truly good, I want to share it.

This process involves scouring my (many, many) cookbooks along with literal piles of old recipes—clipped from newspapers or scribbled in pen on recipe cards I’ve saved over the years.

And while that may sound like a dreadful way to spend an afternoon, for me it’s nothing short of thrilling. Every so often, like a gift from the sky, a recipe comes along that’s so good it doesn’t need a thing.

Unless, of course, you have absolutely no interest in adding a very large, extremely delicious double chocolate cookie to your repertoire. If so, please feel free to sit this one out.

I made these bakery-style cookies a few different times under the convenient excuse of photography practice.

The truth is, after the first batch, I couldn’t stop thinking about them. By the third, I couldn’t even be in the same room with them—they’re that good.

A quick warning: this cookie is unapologetic in its chocolateness. It is not subtle—it shows zero restraint and holds nothing back. It’s big, bold, and absolutely uninterested in moderation.

This is a thick, bakery-style cookie: decadent, with nothing to prove.

Because can a cookie really be fudgy, gooey, and cakey all at the same time?

Against all odds, yes.

My only note is this: if you can’t find the special dark cocoa powder called for in this recipe, then Ghirardelli 100% Dutch Process Cocoa Powder works beautifully (as will any Dutch-process cocoa powder).

This is the perfect indulgent cookie to enjoy after a casual dinner, on game days, for birthdays and promotions, at bake sales, potlucks, movie nights, or as a thank-you gift.

Or—best of all—eaten fresh from the oven, still slightly warm, standing in the kitchen with no witnesses.

These are the real deal—memorable, and firmly in my repeat-bake category.

The original Double Chocolate Chunk Cookies recipe is linked here.

Use the Jump to Recipe button at the top of the page to go straight to it—I like to print it out or save it to my bookmarks.

Thanks again for reading! Take good care, and I hope this week brings a little calm, wherever you are. I’ll see you next week.

Leave a comment

Share Studio Delicious

Subscribe now

If you happen to spot ruby-red strawberries in the dead of winter, just buy them and don’t look back.

That’s what happened to me the other day, and I was surprised by their deep, ripe color and firm, bright skin when I spotted them at the grocery store. Even more surprising was how great they tasted considering it’s the end of January, when most produce is weary-looking.

I brought a container home, placed them in a large bowl of cold water along with a generous glug of white vinegar, and let them sit for 5 minutes–a hack I learned on the Internet that seems to work–then rinsed them and set them on a clean towel to dry.

Thankfully, I happened to have a sizable block of Belgian dark chocolate from Trader Joe’s on hand, which I chopped into small pieces and combined with a handful of Guittard milk chocolate chips for good measure.

If you’ve never tried this combination, please do—seriously, it’s the best of both worlds and so good.

I melted the chocolate in a heat-safe bowl set over a medium saucepan with a couple of inches of gently simmering water, making sure the water didn’t touch the bottom of the bowl.

To make your own, gently hold the strawberries by the stem and give them a good dunk in melted chocolate, then set them on a baking sheet lined with waxed paper.

Place them in the refrigerator—or another cool spot—to fully set, and know they’re best enjoyed the same day.

I can’t tell you how happy it made me to bite into a strawberry that was juicy and dark red all the way through, dripping with warm chocolate.

Like many others, I started off the new year with a small eating reset.

I’m fairly sure it was the many pieces of pumpkin pie—alas, thinly slivered and relentlessly slathered with whipped cream—along with extra helpings of mashed potatoes that did me in. I felt it everywhere.

So I went on a brief bender of green salads topped with crispy edamame, shaved Parmesan, and a lemony vinaigrette, along with bowls of plain yogurt finished with a generous shake of cinnamon, fresh blueberries, and salted pistachios. Celery juice, mugs of decaf green tea, and a very nice pear rounded things out.

After a few days of eating like this, I felt much better—ready to leave the house for a day trip that sounded fun and required no planning or list-making.

Unlike much of the country, the West has been enjoying uncharacteristically gorgeous, spring-like weather, so I took the whole day off and hit the road for a little shopping, lunch, and general wandering.

After weeks of feeling cooped up, it felt good to be out and about, discovering a few new shops and places to eat.

I picked up some watercolor supplies by Emily Lex that I’m excited to try, then promptly felt like I’d won the lottery after finding three cookbooks I’d been wanting—but didn’t own—at a used bookstore.

I took my sweet time all day, because I could. I highly recommend this, if you can swing it.

I stopped to visit with these horses along the way, who were clearly on a lunch break and not interested in small talk.

Which sounded like a good idea to me, too.

I finished the day with a warm mug of tomato soup and a pine nut cookie from the Italian deli across the street—a solid plan, and a very nice day.

A now, a few recent favorites, for your consideration.

What I’m Reading and Watching These Days

• I only watch TV at night, and not much of it. Lately, that has meant nothing but Homeland on Netflix. I’ve watched absolutely nothing else since mid-December, and now that I’m deep into Season 5, there’s no turning back. I haven’t been this invested since Nurse Jackie. If you like The Diplomat and sharp, complicated female characters, this one earns the eight-season commitment.

• Meditations for Mortals: Recommended to me, and full of smart, practical ideas for thinking about and structuring your time. Well worth it.

• The Book of Awakening: This book has devoted fans across the board, so I finally picked it up. So far, I understand the appeal.

• Christie Brinkley, Uptown Girl: As someone who read every issue of Glamour, Cosmopolitan, and Mademoiselle cover to cover for many years, I didn’t really have a choice here. I just love a juicy biography and this is light, easy, and goes down like cake.

• Salty, Cheesy, Herby, Crispy Snackable Bakes: I will buy anything by Jessie Sheehan, forever and without hesitation. She’s the queen of smart baking ideas, and creates recipes that really work.

• Martha, The Cookbook 100 Favorite Recipes: The latest, from someone I love and already own plenty of books by. This one pulls together 100 of her favorites, with personal stories woven throughout. A fun read, and plenty of recipes worth making.

I appreciate you being here! I’ll be back next week with a new recipe—feel free to subscribe or share this post with a friend.

Leave a comment

Buy Me a Coffee

Share

I used to think everything I baked at home had to be made from scratch — with the possible exception of puff pastry.

I’m here to tell you I was wrong.

A good-quality boxed brownie mix made with a few easy but meaningful upgrades completely changed my mind. The results were genuinely great and they actually taste homemade.

This is the recipe for when you want something festive without overthinking it. Let’s make brownies!

Start with a good mix. I like Betty Crocker Supreme Original or Ghirardelli Ultimate Chocolate — both are reliable and easy to find.

You’ll also need eggs, vanilla, butter or oil, chocolate, nuts if you like them, and an assortment of your favorite Valentine’s candy. The substitutions in the recipe are optional, but highly recommended. All are easy and make a noticeable difference.

These brownies look like you tried harder than you did, which is excellent, obviously.

Stir the ingredients together, spread the batter into a prepared pan, and bake. It’s that simple!

Once cooled, cut the brownies into nine slices and move on to the easy (and fun) part: decorating.

Just melt some chocolate, drizzle it over the brownies, and gently press on whatever candy you like — pieces with a flat bottom work best.

As the chocolate cools, everything sets into place. The candy does all the decorating for you, plus, these are fun to make.

This is one of those shortcut recipes you’ll come back to when you want something festive but not fussy — or when you promised to bring dessert and then remembered you were tired.

I’ve made these for office bake sales, potlucks, last-minute BBQ’s, and all kinds of get-togethers where homemade is appreciated but perfection isn’t required. They’re styled for Valentine’s Day here, but the idea works year-round.

Folks, these are brownies you can take full credit for.

If Valentine’s Day isn’t your thing, try this turtle-style version instead, with plenty of gooey caramel, toasted pecans, and, of course, more chocolate. Have fun with it!

Thanks for reading — hope this one comes in handy. See you back here next time…

Leave a comment

Buy Me a Coffee

Valentine's Brownies, The Easy Way

53.9KB ∙ PDF file

Download

Download

VALENTINES BROWNIES

• 1 boxed brownie mix, such as Betty Crocker Supreme Original or Ghirardelli Ultimate Chocolate

• Water, oil, and eggs, in the amounts listed on the package directions for the brownie mix you’re using, with the following substitutions and notes:

  • Instead of water, use cold-brewed coffee (regular or decaf), Kahlúa coffee liqueur, or milk.

  • Instead of vegetable oil, use melted and cooled butter, olive oil, avocado oil, or extra-virgin coconut oil.

  • For a more cake-like brownie, add a second egg.

• 1 teaspoon vanilla extract

• 1/2 cup semi-sweet chocolate chips, melted

• 1/2–3/4 cup seasonal Valentine’s candy

Directions

Follow the package directions for pan size, oven temperature, and baking time. Preheat the oven and line the baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Prepare the brownie batter according to the box directions, using the substitutions noted for the water, oil, and eggs. Stir in the vanilla extract.

Pour the batter into the prepared pan and bake according to the package directions, checking for doneness about 5 minutes before the suggested bake time. Insert a butter knife into the center — if it comes out mostly clean, with a few moist crumbs, the brownies are done. Remove from the oven; they will continue to set as they cool.

Let the brownies cool completely. For cleaner slices, refrigerate for about 30 minutes once they’ve mostly cooled.

Melt the chocolate chips in a double boiler or in the microwave in a heat-safe bowl. Microwave in 20–30 second intervals, stirring between each, until melted and smooth.

Cut the brownies into nine pieces. Drizzle with the melted chocolate and decorate with candy while the chocolate is still warm. Let the brownies set in the refrigerator for 15–20 minutes, or at room temperature for 30–60 minutes.

Now, some of you may be wary of the word chia, but don’t be. Mixed with milk or yogurt and given a little time, chia softens into something creamy and spoonable — more pudding than anything else.

Once you get the hang of it, you’ll see why it works any time of day — as a protein-packed breakfast, a filling snack, or even dessert on those long winter nights in front of the TV when we aren’t eating chocolate.

It’s easy to make, perfect for meal prep, and surprisingly satisfying.

Let’s pause for the obvious question: what does chia pudding taste like, anyway?

On its own, chia is very mild — almost neutral, like oatmeal. It takes on the flavor of whatever you mix it with, which in this case is fresh berries, granola, almond milk, vanilla, cinnamon, nutmeg, and a little bit of sweetness from maple syrup.

Plus, it’s almost embarrassingly easy — and no cooking required.

Stir everything together, park it in the fridge, and it’s there when you want something substantial without being heavy — and it keeps for several days.

So give this one a try. Chia seeds are easy to find in most grocery stores or online, and it doesn’t matter whether you use white or black.

This recipe is flexible, too — swap in pistachios, sliced almonds, and whatever nuts or berries you have on hand.

Thanks for reading — hope this one earns a spot in your regular rotation.

Leave a comment

Fruity Chia Parfaits, Www

40.8KB ∙ PDF file

Download

Download

FRUITY CHIA PARFAITS

4 Servings

• 1/2 cup plus 2 tablespoons chia seeds

• 2 cups almond milk (I like vanilla unsweetened)

• 1 tablespoon plus one teaspoon vanilla extract

• 1 tablespoon plus one teaspoon maple syrup

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg (optional, but very good)

• 1/2 cup granola (use a little more if you’d like)

• 1/2 cup fresh berries such as raspberries, blueberries and blackberries

• Fresh mint sprigs, optional

Directions:

In a medium bowl, combine the chia seeds, almond milk, vanilla extract, maple syrup, cinnamon, and nutmeg (if using). Stir well with a fork to break up any clumps.

Let the mixture sit for 10 minutes, then stir again. Cover and refrigerate for at least 4 hours or overnight.

To assemble the parfaits, remove the chia pudding from the refrigerator and stir once more. Spoon a heaping tablespoon into each of four small glasses or jars, followed by a heaping teaspoon of granola and a few berries. Repeat to create a second layer, then garnish with fresh mint, if desired.

Buy Me A Coffee

I don’t know about you, but I could use something fresh after the holidays. Barely anything green crossed my lips over the last two weeks, and I’m feeling it.

Consider this salad a soft landing — quietly excellent and built from straightforward pantry ingredients.

If you’ve got a fresh pear or two, some greens, cheese, and sliced almonds, the rest takes care of itself.

These almonds — all glowy and golden — look like a project, but I promise they’re not. It’s just nuts and sugar, warmed up and tossed in a pan. That’s it.

The batch makes more than you’ll need for one salad, but they (and the easy vinaigrette) keep well for up to a week.

Also worth noting: these are wildly snack-able on their own, and excellent on yogurt or ice cream, assuming any survive that long.

Here’s to a good week and a good new year. Thanks for being here — see you next time.

Leave a comment

Simple Pear Salad

47.6KB ∙ PDF file

Download

Download

SIMPLE PEAR SALAD

Serves 2

• 1 cup sliced almonds

• 1/2 cup sugar

• 1/2 cup olive oil (or avocado oil)

• 1/4 cup vinegar (rice, apple cider, champagne, or use fresh squeezed citrus)

• 1 tablespoon Dijon mustard

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

• 1/2 teaspoon salt

• One or two grinds of black pepper

• Small splash of water, about a 1/2 teaspoon

• 4 cups assorted greens (such as romaine, endive, spinach, spring greens, butter lettuce, or radicchio)

• 1 large pear (or 2 small), peeled and sliced 1/4 inch thick

• Squeeze of lemon juice (to prevent the pears from browning)

• 1/4 cup goat cheese (or another soft or nutty cheese such as feta, Asiago, Manchego, Havarti, or Gruyère)

• 1 tablespoon thinly sliced shallot

Directions

For the candied almonds:

Make the candied almonds by placing the almonds and sugar in a large nonstick skillet over medium-high heat. As the sugar melts, gently stir with a silicone spatula until the almonds are evenly coated and caramelized, about 4 minutes.

Remove from the heat and transfer the almonds to a parchment- or silicone-lined baking sheet to cool.

For the vinaigrette:

In a jar with a tight-fitting lid, combine the olive oil, vinegar, Dijon, maple syrup, salt, pepper, and water. Seal the jar and shake until well combined.

Compose the Salad:

Arrange the greens on a platter or divide them among individual plates or bowls.

Slice the pear(s) and gently toss with the lemon juice. Arrange the pears over the greens, then add the cheese and sliced shallot.

Break apart the caramelized nuts and sprinkle them over the salad. Finish with a generous drizzle of the vinaigrette.

###

Hey friends!

This is that strange in-between-the-holidays week, where—if you’re anything like me—you wander around the house aimlessly, live on cheesy snacks, and eat an impressive amount of candy.

Things are pleasantly hazy around here—time feels blurred, and schedules and deadlines are nowhere in sight.

It’s really cold outside, the house is dark and quiet, and my only plan for the week is to stay put and see how little I can accomplish.

That’s the spirit in which I’m sharing this excellent citrus sorbet from the archives.

It’s sweet, tangy, refreshing, and wildly cheerful—a much-needed palate cleanser from a month of pies, cookies, and general dessert chaos.

See you here next week.

I feel better about the world knowing there’s cookie dough waiting in my freezer.

Not for emergencies, exactly—just for those moments when life calls for something buttery, sweet, and baked from scratch on demand. (Which turns out to be surprisingly often.)

And that’s exactly what these (Internet famous) Vanilla Bean Sables from beloved baking icon Dorie Greenspan are good for.

I had some extra softened butter hanging around from another recipe and took it as a clear sign from the universe that it was time to try them.

Best part?

Slice and bake some now, then wrap and stash the rest of the dough in the freezer for later.

These cookies really shine when you use a European-style butter and a couple of plump vanilla beans, split and scraped right into the dough.

Divide the dough in half and shape each half into a log. Brush with an egg wash, then roll in a generous snowstorm of sparkling sugar.

Cut into half-inch coins and bake in a low oven until they’re pale gold at the edges and still tender in the middle.

These cookies perfume the whole house with the scent of butter and vanilla—this is the kind of smell that makes you cancel plans and put a kettle on.

I love the specks of vanilla that run through each cookie, and the crisp, sugary edge that’s impossible to resist.

Set out a plate of these simple but outstanding cookies with a scoop of ice cream or a bowl of fresh berries for an easy, unfussy dessert.

Thanks for reading, friends.

Hope your holiday week is a good one! See you next time.

Leave a comment

VANILLA BEAN SABLES

RECIPE LINK:

Dorie Greenspan’s Vanilla Sables recipe link is here.

You can also find this recipe on Alexandra’s Kitchen, where she adds some great tips.

When I was a kid, weekends meant two very important things: cartoons and waffles (or pancakes). Both were guaranteed. Both were sacred.

My mom made the best—hot, buttery, generously syruped, and always from scratch, with plenty to go around for me and my brothers. This recipe is… a little more realistic about adulthood.

These waffles are easy to make, look excellent piled onto a big platter, and are wildly impressive for something that starts in a box.

They might even be the chicest breakfast you can make in your slippers—and possibly the fastest breakfast upgrade you’ll pull off all year.

This is also a gentle reminder that “special” doesn’t have to mean complicated—even for a breakfast that looks like you woke up early on purpose.

Fast, good-looking, and genuinely delicious.

Keep these simple with some good butter and warm maple syrup—or go big with a pile of fresh berries.

This is a breakfast that looks impressive and takes… almost no effort.

If you’re feeling ambitious or want a slightly more glamorous spread, consider adding a few of these:

• Good coffee and/or mimosas

• Scrambled eggs

• Crispy bacon or ham

• Fresh fruit like sliced citrus

• A fruity jam

• A small pitcher of warm maple syrup

• Good quality granola

Waffles can be made to order, or cooked a little ahead of time and kept warm in a low oven (200F) while everyone mingles.

Serve a stack of warm waffles on a large platter and let people help themselves to bowls of toppings like:

• Plain Greek yogurt or whipped cream

• Mini chocolate chips

• Fresh berries or sliced fruits

• Chocolate or strawberry sauce

• Maple syrup or honey

• Nut butter

• Toasted pecans, pistachios or walnuts

Thanks for hanging out.

May your waffles be crisp and your mornings manageable. See you next week.

Leave a comment

Kodiak Cakes Waffles With Berries Recipe:studiodelicious

41.8KB ∙ PDF file

Download

Download

Kodiak Waffles with Yogurt & Berries

Makes 4-8 waffles, depending on your waffle maker.

INGREDIENTS:

• 3/4 cup milk (plant-based is okay)

• 1 tablespoon oil (EVOO, avocado, vegetable, coconut, or melted butter)

• 1 large egg

• 2 teaspoons vanilla extract

• 1 cup Kodiak brand pancake and waffle mix, available in most grocery stores (I use Power Cakes)

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg (optional, but so good)

• Plain yogurt, butter, maple syrup and berries for serving

DIRECTIONS:

Pre-heat your waffle maker according to the manufacturers instructions. Follow their advice for using non-stick spray (I use it) and also the measured amount of waffle batter to use.

Note: I have a Belgian waffle maker and used a 1/4 cup of batter for each of the four squares. Also, I always test one first.

For the batter, mix the milk, oil, egg, and vanilla together in a medium-sized bowl until combined, then add in the waffle mix, salt, cinnamon, and nutmeg (if using). Stir just until combined, the batter will be a bit lumpy.

Cook these according to your waffle maker instructions. Serve the waffles hot with yogurt, butter, maple syrup and berries.

###

Like this post? Buy Me a Coffee!

I like to actually sit down and enjoy a good, proper lunch. A small pause in my day, a real meal, and no apologies for taking my time with it. I want something substantial and a little bit special—while still being quick and easy.

This is the egg salad I swear by and always come back to. It’s classic, tried and true, and lightly adapted from here.

It’s also pretty versatile—you can tuck it into a sandwich or pita bread, pile it on butter lettuce as a salad, or just scoop it up with buttery crackers—it’s super flexible and absolutely perfect if you don’t want to spend a lot of time in the kitchen.

The bonus? Everyday ingredients that deliver a big payoff.

Here’s how it comes together, step by step:

• Boil the eggs.

• Cool and peel.

• Chop the eggs.

• Make the dressing.

• Toss it all together.

• Taste and adjust seasonings, if needed.

• Chill (optional, but nice).

• Keep scrolling for serving ideas.

Here are the breads I love most for egg salad:

• Soft sandwich bread.

• Toasted and buttered sourdough.

• On a large, buttery bakery croissant.

For lighter options, try these:

• Tucked into crisp butter lettuce, like a little wrap.

• Spooned onto cucumber rounds, garnished with chives.

• On endive spears, for a chic presentation.

Snack-y:

• With pita crisps or butter crackers.

• On top of toasted and buttered English Muffins.

• Scooped up with plain salted potato chips. (Incredibly good.)

Other ideas:

• Egg salad is very good on a toasted bagel with sliced tomato.

• Spoon some inside a warm pita bread with greens and dill pickle chips.

• Roll some in a whole wheat wrap with a crunchy slaw or shredded iceberg lettuce.

• Use it as a dip for veggies like carrots, celery and zucchini.

The thing is, egg salad is basically a blank canvas—you can add almost anything to adjust the flavors:

• Fresh herbs like dill, parsley or chives.

• Dijon or whole-grain mustard.

• Chopped pickles or capers.

• Grated carrots.

• A little curry powder or smoked paprika.

• Lemon zest.

• Hot sauce.

• Greek yogurt instead of mayonnaise.

It’s shockingly customizable, and once the eggs are boiled, it’s hard to mess up.

Alright friends, I hope you’re staying warm out there. Thank you so much for reading.

I’ll meet you back here next week!

Leave a comment

Buy Me A Coffee

Classic Egg Salad

46.6KB ∙ PDF file

Download

Download

Classic Egg Salad

Serves 2

Ingredients:

• 6 Large hard-boiled eggs, chopped

• 1/4 cup thinly-sliced celery

• 1 1/2 (one and a half) tablespoons shallot, finely diced

• 2 tablespoons fresh Italian Parsley, chopped fine

• 1/4 cup mayonnaise

• 2 teaspoons Dijon mustard

• 1 teaspoon fresh lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground pepper

Directions:

In a medium bowl, add the diced eggs, celery, shallots and parsley.

In a small bowl, whisk together the mayonnaise, mustard, lemon juice, salt and pepper, and add it to the bowl with the diced egg mixture. Stir to combine the ingredients together, taste for additional seasoning, if needed.

Serve with toasted bread and arugula, if desired.

Tips:

• To cook the eggs, place the raw eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes, uncovered, then remove from the heat. Cover with a lid, and let it sit for 10 minutes. Transfer the eggs to a bowl of ice water for 5 minutes, then peel and chop.

• Replace the shallots with diced fresh chives if you’d like.

• Replace the the Italian Parsley with fresh dill if you’d like.

• Swap full-fat plain Greek yogurt instead of mayonnaise if you prefer.

###

Subscribe now