Greetings from the fine and foggy city of San Francisco, where I will be for the next week before continuing on to Portland, OR. So far, so good: the containers of cookies that I packed in my carry-on suitcase arrived intact, and the cookies are ready for their star turn

APPLE CRUMBLE COOKIES

To celebrate the launch of her debut cookbook, my friend, Mallory, kindly let me share this gem of a recipe from Cookie Club with my dear Substack readers. A bite that bridges the flavors of a classic chocolate chip cookie with a gooey, peanut-butter-stuffed date, and it’s glorious. With a half-baked center, crisp edges, peanut butter swirls and jammy d…

recipe from today’s reel! this is from my healthy food prep series, where i share 5 new recipes and a full grocery list each week.

“Peanut butter cookies, please.”

About 5 years ago, I had an idea for a miniature recipe collection inspired by classic cocktails. I had brainstormed some ideas, jotted down flavor combinations and even sketched out how I wanted some of the recipes to look. My design sheet got tucked into a notebook while I worked through client recipes with actual deadlines and about 3 weeks later, we…

These mini chocolate chip cookies are everything you love about a classic cookie, just in a smaller, bite-sized form. They are soft and chewy in the centre, lightly crisp at the edges, and packed with chocolate in every bite.

If there’s one thing I know about the easygayoven subscriber base it’s that you all. love. cookies. Those recipes are consistently the ones you all like, subscribe for, and make — and in the survey I sent out a few months ago, you overwhelmingly said you wanted more. And I understand why! I try my best to create fun new twists on the form that are appro…

I genuinely don’t understand how I’ve gone this long without making this.

Happy Thursday – and hello!

While it’s not what I usually lead with, all of my recipes (including every recipe in Don’t Think About Dinner) are gluten-free. I don’t lead with it because my recipes are for everyone, not just for gluten-free eaters, and simple swaps always allow you to make them your own.

Good morning and happy Friday! It was a busy but exciting week this week - lots of collaborations, lots of things to film, oh I got an award???

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I am floating down the Saone River from Lyon to Dijon, France. It is day five.This Substack is reader-supported. To receive new posts and support my work, consider becoming a free or paid subscriber.

When protein meets cookies & cream cravings

I Ate Only From Scratch for a Week and it was way better than I thought it would be…

Tucked into a spiral-bound notebook, my mom left more than just ingredients and instructions—she left a legacy. Some recipes are scrawled in pencil, others in ink, each shaped by the warmth of her kitchen and the community around her. This series revisits those handwritten treasures, one dish—and one memory—at a time. This is the Sixteenth in the series.

There was a time when I’d cook until I had a headache on weekends, often tackling something ambitious (homemade three-cheese tortellini, sourdough bread!) and prepping lunches for the work week.

every sunday, i share a healthy food prep menu. each one includes 5 recipes and a full grocery list, meant to set you up for a week of healthy eats. my preps are intentionally designed to use the same ingredients across multiple recipes, all while keeping in mind how each meal will hold up in the fridge over time.

This morning there were three very ripe bananas sitting on my counter, and typically, they would be destined for my classic banana bread. I love banana bread with my morning decaf latte and I’ve been making it quite often lately. This time, I wanted a little something extra. And then I remembered that half a jar of cookie butter in the pantry. And I tho…

We’re on the clock with 4 weeks left of school here in Florida — and it’s the time of year with three school events in one week, Mother’s Day, Memorial Day, graduations, and last minute camp enrollments.

Get out your mixing bowls and wooden spoons and preheat your ovens, my friends. Italian Cookies is here, and if you’ve pre-ordered a copy, it should be on its way to your doorstep.

April was another busy and deliciously productive month. It began with me hosting a second-night Passover seder for my husband’s family. Since one of my culinary resolutions this year is to entertain more often, this felt like a meaningful (and festive) step in that direction.