Studio Delicious: The Jam Diaries

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.

Thanks for reading..this post is public so feel free to share it.

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.

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.

Old Favorites for Memorial Day Weekend

Studio Delicious — Sun, 24 May 2026 13:31:04 GMT

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.

Thanks for reading! This post is public so feel free to share it.

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.

Puff Pastry with Spring Vegetables

Studio Delicious — Sun, 17 May 2026 13:31:28 GMT

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.

Thanks for reading! Pass this along to your favorite puff pastry person.

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.

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.

Puff Pastry With Spring Vegetables:studio Delicious

55.4KB ∙ PDF file

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

The Easiest Strawberry Crostata

Studio Delicious — Sun, 10 May 2026 13:30:27 GMT

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.

Thanks for reading! This is your sign to make dessert.

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.

Easiest Strawberry Crostada, Studio Delicious

52.1KB ∙ PDF file

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.

This Week, In My Kitchen

Studio Delicious — Sun, 03 May 2026 13:31:21 GMT

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.

Thanks for reading! This post is public so feel free to share it.

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

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.

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.

The Everyday Frittata

Studio Delicious — Sun, 26 Apr 2026 13:30:51 GMT

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.

Thanks for reading! This post is public so feel free to share it

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.

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!

Very Veggie Frittata

56.9KB ∙ PDF file

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.

###

A Very Good Skewer (No Cooking Required)

Studio Delicious — Sun, 19 Apr 2026 13:30:15 GMT

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.

Thanks for reading! This post is public so feel free to share it.

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

Ham And Melon Skewers:studio Delicious

39.7KB ∙ PDF file

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.

A Springy Pasta Primavera

Studio Delicious — Sun, 12 Apr 2026 13:30:43 GMT

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 post is public so feel free to share it.

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.

Springy Pasta Primavera, Studiodelicious

52.3KB ∙ PDF file

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

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.
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.

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

This Week, In My Kitchen

Studio Delicious — Sun, 05 Apr 2026 13:31:10 GMT

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.

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.

Thanks for reading! This post is public so feel free to share it.

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.

Roasted Chicken with Grapes

Studio Delicious — Sun, 29 Mar 2026 13:31:41 GMT

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.

Thanks for reading..This post is public so feel free to share it.

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!

Roasted Chicken With Grapes:studio Delicious

54.8KB ∙ PDF file

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

A Soup, Some Salads, and the First Signs of Spring

Studio Delicious — Sun, 22 Mar 2026 13:31:06 GMT

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.

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.

Thanks for reading! This post is public so feel free to share it.

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.

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.

Parmesan Roasted Fennel (Trust Me on This One)

Studio Delicious — Sun, 15 Mar 2026 13:31:02 GMT

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.

Thanks for reading! This post is public so feel free to share it.

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!

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

Parmesan Roasted Fennel

43.6KB ∙ PDF file

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.

Easy Ways to Dress Up Vanilla Cupcakes for Spring

Studio Delicious — Sun, 08 Mar 2026 13:31:27 GMT

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)

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.

Most of all, have fun with it.

When in doubt, add more sprinkles.

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

Cinnamon Raspberry Puff Pastry Twists

Studio Delicious — Sun, 01 Mar 2026 14:30:51 GMT

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.

Thanks for reading! This post is public so feel free to share it.

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.

Thanks for reading! This post is public so feel free to share it

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.

Cinnamon Raspberry Puff Pastry Twists

43.6KB ∙ PDF file

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.

Snowed In with a Cheesy Artichoke Bake

Studio Delicious — Sun, 22 Feb 2026 14:30:29 GMT

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.

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

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.

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.

Cheesy Artichoke Bake:studio Delicious

41.7KB ∙ PDF file

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.

Saucy Skillet Rigatoni with Italian Sausage

Studio Delicious — Sun, 15 Feb 2026 14:31:01 GMT

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.

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!

Saucy Skillet Rigatoni With Italian Sausage

43KB ∙ PDF file

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.

Thanks for reading! This post is public so feel free to share it.

Worth Baking: Cheesy Broccoli Rice

Studio Delicious — Sun, 08 Feb 2026 14:30:21 GMT

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.

Thanks for reading! This post is public so feel free to share it.

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..

Cheesy Broccoli Rice Bake

59KB ∙ PDF file

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.

The original Double Chocolate Chunk Cookies recipe is linked here.

A Double Chocolate Cookie Worth Passing Along

Studio Delicious — Sun, 01 Feb 2026 14:30:23 GMT

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.

Happy you’re here! Share with a fellow cookie person.

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.

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.

Share Studio Delicious

Chocolate Strawberries & Notes From a Day Trip

Studio Delicious — Sun, 25 Jan 2026 14:31:10 GMT

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.

Thanks for reading! This post is public so feel free to share it.

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.

Feel free to share this..

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.

Thank You For Reading!

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.

Buy Me a Coffee

Valentine’s Brownies, the Easy Way

Studio Delicious — Sun, 18 Jan 2026 14:31:04 GMT

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.

Consider this your permission to share.

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…

Buy Me a Coffee

Valentine's Brownies, The Easy Way

53.9KB ∙ PDF file