Recipes

I used to spend $6 on a bottle of green dressing at the store, use half of it, and let the rest go weird in my fridge door. Then I made this at home once and never looked back. It happened kind of by accident. I had a giant bunch of basil that was about … Read more

I brought these to a dinner party once and someone asked me for “the caterer’s number.” There was no caterer. There was me, one sheet of store-bought puff pastry, and about 25 minutes of doing basically nothing hard. Silas still brings up that night every time I make these, mostly because he’s convinced I let … Read more

I burned my first three attempts at pie crust before I found this recipe. Not slightly burned. Charred. My husband still brings it up at dinner parties. So when I tell you this sweet fruit galette is the pastry equivalent of a warm hug, I mean it. There’s no perfect edges to stress over. No … Read more

I burned my first tart. Like, actually burned it. Smoke alarm and everything. Silas walked into the kitchen, looked at the blackened mess on the counter, and said “well, at least it’s rustic.” That joke stuck. And weirdly, it’s kind of the whole point of this recipe. A rustic fruit tart isn’t supposed to look … Read more

I used to think puff pastry was one of those things you leave to bakeries. Then I made this breakfast version on a random Tuesday, and now I genuinely can’t go back to boring eggs and toast. It’s flaky. It’s golden. It’s stuffed with eggs, cheese, and whatever breakfast meat you’re into. And the wildest … Read more

I’ve brought a lot of appetizers to a lot of parties. Only one of them gets people hovering by the table asking “wait, who made this?” That’s cranberry baked brie. 🍇 It’s warm, gooey, a little tart, a little sweet, and it looks like you spent hours on it. You didn’t. That’s the whole point. … Read more

I brought these to a game night last month and watched twelve of them vanish in under four minutes. I counted. I was also mildly offended nobody saved me one. That’s the thing about brie cheese bites. They look fancy enough that people assume you spent hours on them. You didn’t. You spent maybe twenty. … Read more

Silas asked me the other day why I stopped making regular grilled cheese. I just kind of looked at him. Because once you’ve had a warm, oozy brie sandwich with honey dripping into the crust, regular cheddar between bread feels like a downgrade. I’m not being dramatic (okay, maybe a little). This sandwich came out … Read more