Strawberry milk + cereal ice cream Have it for breakfast STRAWBERRY. MILK. ICE CREAM. In the dead heat of summer, chilling by the pool at my boyfriend’s family house, there is an overwhelming feeling of retroactively returning to your younger self, being catered to by parents, and having cereal for breakfast, lunch, and dinner. Never in the city have I checked those inner aisles filled to the brim with cereal options (Cocoa Puffs always being the exception), but in this occasion I dared a venture. It was the milk. We had accidentally been offered up strawberry milk by the local creamery, a ..read more

Summer Squash Quiche + TWO secret ingredients THIS IS THE BEST THING I HAVE EVER MADE My summer squash quiche takes place in the heart of summer, picked fresh from the garden squash headlining the show. This is quite possibly one of my favorite bakes to date - where every ingredient works so well together to make something truly spectacular, truly memorable, and a hearty dish to serve to family and guests alike. This quiche is incredible in the morning, supper, or as a dinner side - it is so versatile in its offerings that it did not last half the day after I made it. I suppose I should poi ..read more

Summer Blueberry Slab Puff Farm Fresh BLUEBERRIES ARE EVERYWHERE A good way to tell it's blueberry season is if you find yourself at a berry farm in Connecticut, middle of the day, picking blueberries from rows and rows of blueberry bushes. I noticed something I’ve never noticed before in the grocery store, because it was simply not a thing: blueberry variety. I ask Kevin if he suspects that not all blueberries are created the same - it is possible he answers.  Upon check-out of our two cartons of blueberries I ask the farm lady if all the blueberries we picked are the same, and she ex ..read more

Strawberry Rhubarb Pie As American as it gets THE RHUBARB PIE OF YOUR GRANDMA’S DREAMS The taste of rhubarb brings me back to summers in Upstate New York, where I was brave enough to eat those long stalks raw without any embellishments. Now that I recall it, we never truly made anything out of them aside from a dually tart, sweet berry Russian compote. Rhubarb pies simply weren’t on my mom’s agenda. On the other side of the family, Kevin's mom has a long disputed history of whether her mom’s pie was plain rhubarb or strawberry. Such is the deeply rooted pie history that stems (pardon) in hi ..read more

Baked Custard Ice Cream NO CHURN, YES BAKED This recipe is a direct consequence of my time away from the city, embracing the country atmosphere I find myself in, which almost immediately reminds me of summer days in my youth. We are up here in Connecticut, the last town before Massachusetts to be exact, at Kevin’s parents house, for what seems to be the entirety of this summer - a fact that I immensely do not mind. Ice cream is such an integral part of this month and any summer, so I wanted to make a recipe that spoke to what that meant to me in a place that wasn’t primarily searching for the ..read more

The Boss’ Sweet Potato Sourdough Focaccia Pugliese-Style IT’S SWEET AND IT’S SOUR This beautiful Italian-enriched dough with sweet potato and olive oil has been re-made from scratch purely out of memory (and some spectacular Italian grandma recipe videos on Youtube) of what it tasted like when The Boss used to make it for us daily. THE BOSS Who is The Boss you ask? The Boss is a charismatic baker in the South of Italy who, aside from calling himself The Boss, would dole out a various array of perfect Pugliese Focaccia from his bakery on the side of the road. With a daily committed late summer ..read more

Rose Buttercream Macarons with Raspberry Jam A TRULY LUSH BAKING EXPERIENCE AN ITALIAN - FRENCH HYBRID On my quest to make picture-perfect macarons, I stumbled upon a Youtube recipe, in which the baker subtly claims that the Italian method of French macarons is the way to go. This blasphemous idea struck me first to be as very typical of French / Italian dessert feuds (see: ciabatta vs baguette), however it didn’t deter me on doing due diligence and researching the two respective recipes. What I’ve found was a surprising number of bakers agreeing: that the Italian method is the way to go for ..read more

Chocolate Walnut Banana Bread CHOCOLATEY, CRUNCHY, MOIST, DELICIOUS I will admit, I love beautiful-looking food - who doesn’t? What blows my mind about this recipe, is how simple it is to make something look not only delicious, but beautiful. The walnuts pack a double punch, adding flavor and spectacle. The rest of it? Pure chocolaty, lush heaven. I’m pretty sure there are an equivalent amount of banana bread varieties out there as there are recipes for chocolate chip cookies. Banana bread is so universally loved in that way, it almost feels as if it deserves it’s own show on Netflix. Or at l ..read more

French Lemon Poppy Seed Macarons Summer is in the air I <3 POPPY SEASON I truly, truly do. Sowing poppies in the garden, sticking poppies in every sweet dessert, and then the satisfaction of watching them bloom in the garden later in the season. Poppies are truly a wonder of summer that makes the season for me. For this recipe I wanted a twist that wasn’t a poppy seed loaf (however the BEST lemon poppy loaf I’ve ever had was offered to me by a lovely Airbnb couple and was 100% vegan. I am still trying to recreate it!) - I wanted something light, airy, and perfectly zesty. MakE YOUR LEMON ..read more

English Muffins with clotted cream and jam A BREAKFAST STAPLE A lot of us grew up on Thomas English Muffins which is understandable, they are inexpensive, delicious, and - for me, at least - have an air of posh English bread that I quite enjoy. These are the grown up version of that beloved package, that, upon realization of how easy and quick these are to whip up - will have you never batting an eye to those store-bought muffins again. I love to dress up English muffins with cream and jam - the nooks and crannies mop up all that goodness, creating an almost dessert-like experience. This is ..read more