Last year I kept seeing everyone’s Christmas cookie boxes all over TikTok and obviously got severe FOMO and decided I needed to make one too.

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I’m just outside Boston and we’re in the midst of a pretty uneventful nor’easter, at least so far. I usually like to cook when I’m homebound, especially during a rain or snowstorm but I feel a little iffy about cooking today: my internet went out briefly this morning, and I’m worried about the power going out. I wanted to make something with what I had …

Pull up a chair, we’re baking cookies.

If you’ve been here for a while, you already know these cookies have become one of my most-made recipes.

Hi guysss!!! (en español abajo)

One of my favorite things I used to do when I made cookies for a living was create what I called Omakase Boxes.

September recipes might be my favorite because we’re officially getting into cozy season, but I’m not quite ready to go full pumpkin everything yet 😂

Let me clue you in on a little secret: People love a mashup recipe. When we reach a rut in recipe brainstorming, we often ask ourselves: Okay, but what if [insert baked good here] was actually [insert another baked good here].

Samoas were hands down my favorite Girl Scout cookies growing up, so naturally I had to figure out how to make a healthier version at home. And I’m not gonna lie, these turned out SO good.

Benvenuti! On Thursday, Sept. 24, I’ll be going live here on Substack with my Milano-based friend Laurel Evans to talk about all our favorite fall recipes, dishes, and flavors. We’ll start at 12 p.m. EDT; 9 a.m. PDT; 5 p.m. BST; 6 p.m. CEST. You can join at the appointed time by clicking on

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Things are starting to get a little crazy around here! My time is being pulled in every direction. It’s not easy to do all of the things that are asked of you in order to properly promote a book when you are a team of one. Luckily, I do have a little help, both with getting this newsletter out to you each week and with creating videos for social media. …

I wanted to lose weight so bad. That was 24 years ago. Then I realized that losing weight was not even half of the battle. What happened after losing weight? Found the way to keep it off with simple, repeatable methods. Because I need to live life without thinking too much about the details in the kitchen.

good morning & happy sunday friends! i’m back for week three of Batch Better - this week is basically my ideal version of weekly meal prep: make a few things once, and you have breakfasts, dinners, snacks and something sweet handled for days (or in this case, weeks).

Hello all,

A recipe to keep forever.

There are few things I love more than having something homemade in the freezer that I can pull out whenever I need it — and these cookies have officially become one of those things.

If you were to ask me what my favorite dessert combo is, I would struggle to answer. I always like to say, ‘It depends on the season: berries and cream in the summer! Pecans in November! My Brooklyn blackout cake for my birthday!’ But for my husband, it’s clear: any time and any place, the same formula reigns supreme: praliné (hazelnuts and caramel) and…

Seems like the internet is tired of brown butter now. I’ve seen a few posts lately from online pastry creators who are absolutely over the brown butter trend and have declared they’ll never put it in a cookie again. It had a good run. We browned it. We put it in cookies. We put it in cakes. We put it in buttercream, Rice Krispie treats, brownies, blondi…

This is one of my favorite months. We have several birthdays this time of year plus Halloween - our family loves a holiday that includes candy & creepy things.

For the longest time, I really didn’t enjoy ginger in sweet contexts whatsoever. I found its spiciness unpleasantly sharp and overpowering. Then a few years ago, I grew up.

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