Eat Your Leftovers

At long last, it’s 2020. What a peaceful, round, even-looking number for a year that will almost certainly be more chaotic than its aesthetically unsatisfying predecessor. (2019 just looks like someone forgot to finish something.) 2020 is an election year, and a critical one. The world is a mess that we’re doing a miserable job…… Continue reading Eat Your Leftovers

A Note About Pastry

If you spend even a moment of time on my Instagram page, you’ll notice that I make a lot of pastry. Occasionally, if I’m proud, I’ll post a good photo of a layered cake or a batch of cookies or even a savory dish, but most of the successes of my baking life rest upon…… Continue reading A Note About Pastry

Gingersnap Pumpkin Pie

My husband, Alex, is a pumpkin pie fanatic, but he’s not so much interested in the pastry crust. (He’ll eat the filling out of a normal pie.) After a few years of tinkering, I’ve landed on a crushed gingersnap crust that he enjoys just as much as the filling, and I deepen the flavor profile of the pie with real vanilla beans.

Hasselback Sweet Potatoes with Pepper Jelly Glaze and Goat Cheese

I’ll be the first one to decry adding more sweetness to sweet potatoes, but this hasselback version drenched in pepper jelly is an exception. The heat from the peppers tones down the sweetness, and the saltiness of the goat cheese rounds out the flavors to make this a true savory side.

Shrimp Cornbread Dressing

Chef Paul intended this recipe to be a crawfish stuffing for poultry, but I think it’s good on its own as a dressing, and shrimp is easier to find where I am. Plus, this dressing doesn’t require an overnight chill in the fridge to be delicious. For best results, prep cornbread the day before to let it dry.