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baked feta with tomatoes and chickpeas

Listen, this will surprise nobody at all, but I am not trendy. I am deeply uncool and I prefer it this way. It puts expectations...

plush confetti cupcakes

Nobody needs my dedication to butter, milk, buttermilk, cream, crème fraîche, sour cream, or eggs clarified here; we all know I get a little twitchy...

parmesan oven risotto

I’ve always struggled with risotto, the classic Northern Italian rice dish that gets creamy from slow cooking in broth. Even when I’ve accepted the work...

lemon and lime mintade

Last week was a Lot. I ventured into it buzzing with adorably ambitious New Year’s intentions to, like, get things done, and spent most of...

baked brie with balsamic red onions

Despite my deep affection for cheese, to the point that one of my favorite things to do on a New York City weekend is to...

small-batch eggnog

Despite it not coming naturally to me, a person with a framed ketubah on her bedroom wall, I love Christmas with abandon — the lights,...

gingerbread yule log

Because I’m a restless cook, never interested in making things I already know how to, a couple years ago I challenged myself to turn my...

brussels sprout and bacon frittata

As a Content Creator (appended with a saracastic ™), I can tell you that December is a weird time. All we want are buttery cookies,...

vanilla custard slices

I made these vanilla custard slices from Edd Kimber in August and we loved them — they’re like a rustic Napoleon or mille-feuille, at a...

homemade cream cheese

A few years ago, I figured out how to make cream cheese and didn’t quite know what to do with this information. What kind of...