The best way to describe these cookies is that they’re fulfilling in a cozy, deep-in-your-belly way. I originally intended them to be a holiday treat (and, I mean, you should make them during the holidays), but I think they really shine as January’s cookie. Much like the drink that inspired them, they’re warm and comforting…… Continue reading White Chocolate Chai Cookies
I don’t know about you, but I’m a big fan of mall cookies. (You know the ones I’m talking about.) My personal favorite is the Domino Cookie, a fudgy, decadent beast dotted with creamy white chocolate chips. I’ve tried my best to replicate the mall version, though mine is slightly denser and chewier. Serve with…… Continue reading Domino Cookies
I threw this together when Alex and I were doing the keto thing and it’s been a go-to ever since. It works topped with almond flour or breadcrumbs and is subtle enough to compliment most vegetables, salads, or grains. I usually split it into 4 servings. 2ish cups of rotisserie, boiled, or otherwise previously-cooked chicken…… Continue reading Pretty Much Just Chicken Casserole
This easy dressing makes even the most bitter greens palatable. At its core it’s honey mustard, but the grainy dijon and reserved amount of honey keep it from being texturally one-note or cloyingly sweet. I recommend mixing the dressing in a large salad bowl, then adding your greens to toss. I use it for 2-3…… Continue reading Dijon Mustard Dressing
The fact that this recipe contains brie (and that it’s called a galette at all) makes it seem high-brow, but don’t let that fool you. Its basis is my forgiving savory shortcrust recipe, and its filling could be any other cheese/combination of cheeses you have on hand. Honestly, you could also use canned diced or…… Continue reading Tomato and Brie Galette
A cozy, chunky cookie with heavy vanilla and cinnamon notes. Good for eating alongside coffee while listening to Cab Calloway, Bessie Jones, Claude Debussy, and John Boutté.