Too much? Ok, saves sanity. Which is basically the same thing.

Last week I asked my Instagram subscribers what they wanted to see, and the winning vote was 5 uses for rotisserie chicken. I’m here to give the people what they want, so, let’s dive right in, shall we?

Chicken, Leek & Puff Pastry Pie

This might be what gets me my own tavern, honestly. This just feels like sitting by the fire at the pub with a glass of wine. It’s cozy and bridges the late summer season really well—not too winter heavy (thank you puff pastry), but, also perfect for these rainy nights we’ve been having.

INGREDIENTS
2 leeks, chopped
8 oz baby bella mushrooms, roughly chopped
1 shallot, diced
4 tbs dijon mustard
2 tbs stone ground mushroom
Zest of 1/2 lemon
1 tsp dried rosemary
1/2 c heavy cream
2/3c shredded chicken
1 puff pastry sheet, thawed
Obscene amounts of black pepper (official measurement)
Salt to taste
1 tbs butter
1 egg, beaten

DIRECTIONS
Preheat oven to 350. Place butter, leeks, mushrooms and shallot in a heavy bottomed pan. Sauté until vegetables are soft, about 10 minutes. Add the mustards, lemon zest and rosemary. Stir to combine. Add chicken. Stir again. Add heavy cream and allow to come to a quick simmer. Add in pepper and salt to taste.

Place bowls atop puff pastry and cut into shape.

Spoon chicken mixture into 8 oz or larger ramekins or oven safe soup bowls. Top with puff pastry. Poke puff pasty with a fork to allow steam to release. Brush egg wash on top. Bake at 350 for 15-20 minutes until pastry is lightly brown and crispy. Serve warm.

Serves 2.

BBQ Chicken Flatbread Pizza

This is a go-to at our house. Give me a form of flatbread and a protein, and, I’m pretty much set. This comes together in minutes and makes you truly feel invincible—which is what we need at 5pm.

INGREDIENTS
2 pieces naan
1/2 red onion, diced
2/3-3/4c shredded Monterey Jack cheese
4tbs bbq sauce
1/2c shredded chicken
1/2 avocado, sliced
Cilantro to top, optional

DIRECTIONS
Preheat oven to 400. Place naan on large cookie sheet and top with bbq sauce, then cheese, onion and chicken. Bake for 5-10 minutes until crisped. Remove from oven, top with avocado and cilantro if desired. Cut and serve.

Makes 2 “pizzas”, 2-3 servings total.

Dijon Chicken Salad Sandwich—aka, I cannot cook another thing

Good news! You don’t have to. The only thing that requires cooking is the bacon, and you can fully omit that—I promise it’s still delicious. If you are a chicken salad hated, I can assure you this is not mayo heavy; it’s filled with all sorts of lovely crunchy bits and tons of flavor. Just the thing you’d want for a pub lunch after a day of enjoying the trails.

INGREDIENTS
2 thick cut slices of sourdough bread, toasted
2-4 slices crisp bacon (optional)
1 dill pickle, diced
1 celery stalk, diced
1 green onion, white parts only, diced
1/2 tsp dill
1/4 tsp lemon zest
3 tbs dijon mustard
1-2 tbs mayonnaise
1/3c shredded chicken
Salt & pepper to taste

DIRECTIONS
In a small bowl, combine all ingredients except bread and bacon. Stir to combine. Spoon mixture onto on piece of bread, top with bacon (optional). Place remaining bread slice on top. Serve with another pickle and chips. Easy, done!

Serves 1.

The Tavern Caesar

This is Not A Sad Salad. This is a restaurant style salad. I think we often find at home salads quite boring, and the solution is layers of textures and flavors. In this one you get a little pop of lemon zest, and please, don’t sleep on the Old Bay croutons, they seriously make it.

You can find the original recipe here, just swap the salmon for chicken. If you haven’t made a variation of this yet, consider this your sign!

Chicken with Pesto Beans on Toast

Another “is this even a recipe” type meals—which, are my favorite on a busy weeknight. The best part? This your probably already have all the ingredients for this in your kitchen right now.

INGREDIENTS
1 can great northern beans
2 tbs pesto
1c chicken or vegetable stock
Zest + juice of 1 lemon
1/2c shredded chicken
Salt & pepper to taste
Thick sliced bread

DIRECTIONS
Place chicken in a pan and heat until crispy. Remove from pan. In same pan, add drained beans, and splash of water. Heat over medium until warmed through and water is mostly gone. Add in pesto, lemon zest + juice, stock, and bring to a simmer. Place chicken back into the pan and stir gently to combine. Adjust seasonings as needed. Serve in a low bowl with bread and top with parmesan cheese and more pepper, if desired.

Serves 2.

Tell me—what ingredient or problem are we solving next time? Let me know! Your tavern wench is here to help, as always.

I think that over the years, and likely many thanks to social media, the idea of “hosting” can often turn into this huge and usually stressful performance. Are the flowers perfect (omg, I forgot flowers?!), are there gifts? Is the food homemade enough? And, and, and.

While there is plenty to be said of wanting to be like Ina or Martha—hell, my entire dream is to be the Chesapeake version of either of them—there is something else to be said of hosting where you are.

You don’t need the giant suburban house. Some of my favorite “hosting” moments came from my apartment in London. And the Cookies & Cocktails party that I host every Christmas was born in a tiny Baltimore rowhome.

You don’t need a garden to pick your fresh produce from. If you have one, even better, but, if you don’t? Please don’t stress about it.

I promise that you don’t need party favors, or goodie boxes. You just need an open door, and a smile.

My first real “hosting” moment came when I was in college. My best friend and I set aside one Monday every single month to meet at my house, sit on the floor and share Thai takeout, watch an old movie that you could rent for $1 and split the cheapest bottle or wine we could find.

It was the opposite of fancy. But, it happened like clockwork. Sometimes if I had the time (I was working and going to school full time), I’d surprise her with cupcakes. Occasionally, she would bring flowers. It was just the ritual of opening my home, and sharing a moment with someone I loved.

She did not care that we sat on the floor (do you think I had a table at 20?!).

Earlier this summer I invited a group of my girlfriends over for Sushi Sunday. No, I didn’t prepare it. I texted everyone before the evening began to college their order.

We ordered take out, most of us stood around the kitchen counter. My kids were running all over. But we were together. Sharing a meal. That’s all we needed.

“Hosting” can be as simple as texting your friends and seeing who wants to come over for Sunday supper. What were you planning to cook already? Maybe add a few more servings. Mac & cheese? Freaking perfection. Pizza & wine? Great, my favorite combo.

House stressing you out? Set a timer and clean for 30 minutes—just the things your guests will actually see. You do not need to reorganize your closet or your makeup bag at this particular moment, trust me.

Wipe down your counters, throw your laundry under your bed if you must (we all….must). Light a candle. Throw on some tunes. Eat with your guests. That’s all.

For me, what was borne from sitting around on the floor with my best friend turned into hosting Thanksgiving for a bunch of Brits in London, and then hours with my gang at the pub (with our dogs!) in a space that felt like an extension of my home.

I took all those moments back with me and began new traditions in Baltimore. I hadn’t lived here more than two months when I threw the doors open for my first Cookies & Cocktails party. Dear reader, I bought the damn cookies from Safeway.

That turned into an annual 4th of July party on the roofdeck. Thanksgiving in an American kitchen. Sunday supper because we wanted to see our friends. Pizza on a Friday night. Sushi Sunday. Halloween walking cocktails.

And yes, it may require you to go out of your comfort zone a little. But, the best things usually do.

A few simple hosting tips from my tavern…

• Feed them. Cook dinner, order Thai, put out cheese, open a bag of chips. It all counts.

• Make it a ritual. A go-to cocktail. Monday-night pasta. An old movie. Dessert from the bakery you love. Something that becomes you.

• Turn off the overhead lights if you can. Lamps on. Candles lit. I don’t make the rules. (Okay, I do.)

• Put something to drink in a proper glass. Wine, a spritz, sparkling water with lemon—doesn’t matter. The glass does half the work.

• Put music on before they arrive. Get yourself in the hosting mood—even if your playlist is early 2000s club era bangers.

• Do not apologize for your house. Not the toys, not the dishes in the sink, not the pile of mail you shoved somewhere five minutes ago. They came to see you.

• Sit down. This one matters. Don’t spend the entire night fussing in the kitchen while everyone else has fun without you. You, my darling, are the most important piece.

  ---

Prosciutto Chips
If you need a quick snack for your guests, this is your hero.

You need:
Kettle-cooked potato chips (you know my house prefers salt & vinegar)
Prosciutto
Parmesan
Good olive oil
Freshly cracked black pepper
Optional but excellent: hot honey or a little lemon zest

You do:
Pile the chips onto your prettiest platter. Tear the prosciutto over the top. OPTIONALLY toss in oven for 5-10 minutes at 350 to get crispy and warm. Shower with Parmesan and black pepper. Drizzle lightly with olive oil. Add hot honey or lemon zest if you’re feeling fancy.

As we move into autumn and, yes, “hosting season” I hope this encourages you to give it a try. Nothing big. Nothing stressful. Just time with your people.

So, this is your formal invitation to send the text, and have someone over.

And bestie? Takeout is just fine.

Pull up a stool, I’ll pour you a pint.

Cheers,
A

My daughters picked blackberries the other day so there was only one thing to do: make my late mother’s ice cream recipe.

It’s ridiculously simple, no-churn, full of fresh berries and little bits of chocolate—one of those things that tastes even better because I’ve loved it for a very long time. Making it with my daughter’s felt like a generational full circle moment.

I absolutely love this because it comes together quickly, there are no machines required, and, it’s a great jumping off point. Graham crackers? Honey? Go to town. And report back, immediately, obviously.

Recipe below because some things are too good not to pass along.

INGREDIENTS
• 2 1/4C blackberries
• 1/2C granulated sugar
• 1/4-1/3C water (as needed)
• 1 tsp vanilla paste
• 1/C chocolate chips, roughly chopped
• pinch of salt
• one 14oz can of sweetened condensed milk
• 2 cups heavy cream

DIRECTIONS
Place an 8x4 loaf pan in the freezer to chill. Add berries and sugar to a small pot on the stove. Add a little bit of water at a time, allowing the mixture to come to a boil. Reduce to a simmer and mash the berries as you go. Allow to simmer for 10ish minutes until reduced and jammy. Pour berry compote into a bowl and into the fridge it goes.

(at this point you could strain the berries and chill just the syrup, but, my mother was a working single mom and didn’t have time for that)

While the berries and pan chill, add sweetened condensed milk to a large bowl. Add chocolate chips and vanilla paste. In another bowl, mix the heavy cream until stiff peaks form, about 8 minutes. Scoop one cup of the whipped cream into the bowl with the sweetened condensed milk and chocolate chips. Mix gently until just combined. Add remaining whipped cream and pinch of salt. When thoroughly mixed, add almost all of the berry compote, reserving a few spoonfuls. Remove pan from the freezer, pour whipped cream mixture into pan. Top with remaining blobs of berry compote. Smooth. Freeze for at least 12 hours.

Enjoy in the sunshine on a late summer day.

I truly hope you guys loves this one—making it felt like a familiar hug. Which, I suppose is the entire point of cooking and sharing recipes.

Thank you for being part of this community. If this resonates with you, I’d be honored if you shared this article with anyone who you think would like it. The more the merrier at our little pub!

Next week’s article dropping—School is In Session: Hosting 101. See you there.

Pull up a stool, I’ll pour you a pint.

Cheers,
A

I’m about to change your life. No, seriously.

Time to talk pantry essentials. Things you should have on hand, and, if you don’t, are in fact a cinch to whip up.

Today’s installment? Simple syrups.

I have a somewhat concerningly large collection of simple syrups in my fridge at the moment. Which, should tell you how easy they really are to make.

I used to be intimidated by the idea in general—truly—but now, it’s something I regularly make in minutes with whatever herbs, teas, sugars, or flavors I’m in the mood for.

Use them in coffees, desserts, yogurt bowls—you name it.

So, as your favorite tavern wench, I’m here to walk you through this, and, pinky promise if I can do it, so can you.

Let’s talk basic how-tos

It really is just a simple ratio of sugar to water. 1:1. I know. The addition of herbs, berries, flavors etc is up to you, and, so easily adjustable for levels of intensity, etc.

Basic Formula:
Bring 1c water and 1c sugar to simmer in a small pot on the stove until the sugar is fully dissolved. Allow to cool. Pour into a small glass jar and keep in your fridge for up to two weeks.

Think of that as your coffee shop staple—use as you would a white sugar, for example.

Now that you have the basics handled, let’s have some fun!

Here are a few of my favorites….

Earl Grey
This is a go-to in my house (for obvious reasons) and something I often gift to friends. I love it in my coffee for a little London Fog situation, in cocktails, and it’s extra lovely on some good quality ice cream too.

Ingredients:
1 cup of strong brewed Earl Grey tea (can opt for decaffeinated if that’s your jam)
1 cup of sugar

Directions:
Combine tea and sugar on the stove, bring a low simmer and allow sugar to dissolve completely, about 5 minutes. Cool. Pour into your container of choice and enjoy!

Honey Ginger
A sleeper hit that turns out to be a favorite in Old Fashioneds and ginger ales alike. Would also be lovely in a cup of tea. (making mental notes for cold and flu season…)

Ingredients:
1/2 c water
1/2 c honey
3-4 slices of ginger

To Make:

Combine honey and water in a small pan. Add a the ginger. Simmer for 5 minutes, let steep for 10, then strain and enjoy!

Rosemary
I am absolutely obsessed with this one with mixed with a little seltzer as the perfect herby summer drink. It also pairs will with honey and ginger—see? So many options. Also, don’t sleep on this in a latte—trust me.

Ingredients
1 cup water
1 cup sugar
3-4 larger sprigs of rosemary

To Make
Combine all ingredients in a small pot on the stove, bring to a simmer for 5 minutes or until all sugar is dissolved. Allow to steep for another 10—the longer you steep, the stronger the rosemary flavor will be. Stain, and store.

Berry Simple Syrup
I posted a raspberry syrup on my instagram recently and honestly it’s a great way to use up any questionable berries you may have on hand. This can work with blackberry, raspberry, strawberry, blueberry (blueberry muffin latte, anyone?!) and is one that I make in some variety incredibly often. I find the most difficult part to be straining, but, it’s worth it.

Ingredients
1 cup water
1 cup sugar
1 cup berry of choice (ohhh, mixed would be lovely)
(if you wanted to make this more of a “pancake” flavor, add in a bit of vanilla, maple syrup and a dash of cinnamon)

To Make
Combine all ingredients in a small pan on the stove, mash berries as you allow the mixture to come to a simmer. Simmer about 5 minutes until the sugar is dissolved. Allow to steep for 10 minutes or so. Strain through a mesh sieve into your prepared container of choice. Spoon into lattes, in cold foam, whipped cream, yogurt, ice cream—go nuts!

Bonus: Guinness Syrup
Yes, ok, this one is a little more intensive, but, I have nothing but faith in you. It might just be the best thing I’ve ever made, to be honest. Let’s do it, shall we?

Ingredients
1 can/bottle of Guinness
3/4-1C Demerara sugar
1 tsp vanilla paste
2 good pinches of flaky sea salt

To Make
Pour Guinness into a saucepan and bring to a simmer.

Allow it to reduce by half (5ish minutes). Whisk in sugar until dissolved (start with the smaller amount and adjust). Stir in vanilla and salt. Allow to cool and pour into a small jar.

I absolutely love this on ice cream and in coffee—don’t sleep on it, promise?

The combinations are nearly endless—from sweet to savory, you just need a few simple items and 5 minutes. So much better than what you can buy at the store, I promise. That said, I do have a few favorites, and you can find them here.

I hope this provides some inspiration to try something new! I’d love to hear if you make any of these; or, hit me with a new one—I can’t wait!

Want more pub content? You can upgrade your table at anytime. Join our crew of regulars for exclusive recipes, and more.

Always happy to welcome more faces to our spot—this article is free, would love if you shared it with a friend.

This menu captures the seasonal bounty—each bit can be enjoyed on its own, or, together as a meal for yourself, your family, your friends—whoever is at yo…

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As your friendly neighborhood former fitness instructor, it’s my job to remind you that it’s important to get protein at every meal. And guess what? Breakfast bowls are a great way to do so!

Basic Formula

Greek yogurt. I tend towards Icelandic yogurt as it’s thick, creamy, and high in protein. Plenty of brands out there, Icelandic Provisions and Painterland Sisters are household faves—especially the vanilla bean.

or-

Cottage Cheese. Hear me out. Are you also scarred from your mom’s cottage cheese diet in 1995? Me too. Times have changed, it’s ok. Highly suggest Good Culture brand—high in protein, low in fat, and, in my opinion, the least “cottage cheesy” of them.

Topping Time. Fruit. Jam. Simple syrup (simple syrup recipes coming next week!). Eggs. Hot honey. Granola. Sweet. Savory. Remember those frozen yogurt places with all the toppings? That. But, probably with less gummy worms.

Breakfast doesn’t have to be fancy. It doesn’t have to be grand. This was my go-to breakfast at my desk routine for years. Simple. Fast. Nourishing.

From my house to yours.

Bonus Coffee Content

Vanilla Mint Iced Latte

Don’t sleep on this. It’s so good. Refreshing without being minty. No toothpaste flavor here.

INGREDIENTS
- Coffee of choice
- Vanilla Mint Syrup (simple syrup recipes dropping next week!)
-Milk of choice
-Ice

TO MAKE
Pour 6-8 oz brewed coffee over ice. Add 1 tbs vanilla mint syrup. Top with milk of choice. Stir. Optional mint sprig.

Coffee treat without the $7 price tag. And exactly something I’d have on my summer menu at the pub.

Happy August, friends! Excited to share all my go-to simple syrups with you next week.

Upcoming, be on the lookout for back to school (I know!), some pre-fall recipes, and a little home refresh for the reason. Friendly nudge that it never has to be perfect.

As a reminder, this content is free, but, I do offer exclusive recipes, menus, playlists and more to paid subscribers.

Next Monday the paid August content drops—think full summer hosting guide, shopping tips, a printable menu, on brand tunes, and a few extras.

Sound like something you’d enjoy? You can upgrade your subscription at any point! I’d love to see you as part of my Regulars at the pub.

Have a friend who might want to join our community? I’d be honored if you forwarded this along.

As always, the more the merrier. Pull up a stool. I’ll pour you a pint.

Cheers,
A

In any event, July has been busy, fun filled, and hot! I’m packing August to the brim, because, well, you only get so many summers with your kids and all that. August also brings beach trips, visits from London loves, my best friend’s birthday, dinner parties, and so much more.

It’s still summer— let’s enjoy it while we can.

Here are a few things I’ve been enjoying lately….

• This dark spot fading lotion.

  Besties don’t gatekeep and as a former serial tanner, this has made a significant impact on the spots on my shoulders. If you are also a recovering tan addict or 90s baby whose mother didn’t believe in SPF, this is for you! Snagged it at Ulta on a whim and damn glad I did.

• Speaking of Ulta… this eyebrow pencil.

  My fave brand has discontinued my color and after a solid six months of searching, high and low for something similar, this damn $4 baby is doing the trick. Lots of colors, wears incredibly well, and is cheap, baby, cheap.

• Reading: Extra Sauce.

  Part memoir, part family recipes. Funny. Emotional. Relatable. Plus, Zahra is the coolest person out there.

• Making this iced coffee on repeat and drinking it out of this cutie travel tumbler.

  Yes, I have too many beverage containers, no, I will not stop anytime soon.

Here’s to summer, and all the fun that comes with it, friends!

As always, thank you so much for being here—I truly appreciate each and every one of you.

Have a friend who would love it here too? This post is free, so, please send it along.

The more the merrier at our little pub.

Pull up a stool, I’ll pour you a pint.

Cheers,
A

Below you’ll find two of my favorites—a whipped Old Bay honey butter, and, our “house” butter, or, orange infused butter.

I served the whipped Old Bay honey butter alongside some warm sourdough bread for a dinner party,and dare I say it was the hit of the night? Soft, pillowy butter, a kick from the Old Bay, and the sweet honey blend together for an unexpected but very welcome addition to your table.

Whipped Old Bay honey butter

INGREDIENTS

• 1 stick (1/2cup) unsalted butter, softened (note: I prefer unsalted because the Old Bay will provide a decent amount of salt)

• 1 tsp Old Bay seasoning

• 2 tsp honey

DIRECTIONS
Place the softened butter in a medium bowl with either a stand or hand mixer and mix on medium for about 3 minutes until soft and fluffy, scraping the sides and the mixer as needed. Add the Old Bay, mix for a until combined (about a minute). Follow with the honey. When everything is just combined, spoon into a ramekin or similar to serve. This recipe makes the perfect amount for a small dinner party, but, is easily scaled for a larger portion.

Crown & Claw House Butter
Every tavern needs a house butter, and this is mine—orange zest, flaky salt. Always on the table.

INGREDIENTS

• 2 sticks butter

• Zest of 1 orange

• Juice of 1/2 an orange

• Drizzle of honey

• Sprinkle of flaky sea salt
  

  DIRECTIONS
  Allow butter to soften to room temperature, place in a medium bowl and use a fork to mix with orange zest, orange juice, and honey. Add a pinch of flaky sea salt, stirring to combine. Use a spatula to transfer to parchment paper, shape into a log and roll tightly. Chill for at least two hours before serving.

I hope you love these as much as I do and even use them as a jumping off point for more easy butter infusions. If I can do it, you can do it.

As always, I’m so glad you’re here. Pull up a stool, I’ll pour you a pint.

Cheers,
A

So, July might just be my favorite sporting month of the year. Not because of the results. Because of the rituals.

Like clockwork, come July, you’ll find piles of strawberries and cream served in homes, gardens, and pubs all over England. Pimm’s on repeat. Champagne before anyone asks. It’s time to settle in for the tennis. And for that, that, it’s not just watching the match itself, but, for all the things that surround it too.

That’s the type of hosting I love the most—not everything needs to be planned and curated six weeks in advance. Sometimes it’s grabbing the freshest fruit, calling your friends and saying “come on by, we’ve got the match/Tour on and the door is open!”.

In my opinion, July sports gives us an extra opportunity to do just that.

If I were hosting an afternoon of Wimbledon watching at mine, I’d keep it simple, but, unmistakably on brand:

My take on strawberries & cream
Pimm’s
Champagne with strawberries

The Crown & Claw Summer Strawberries
Jammy strawberries, vanilla specked whipped cream, store bought sponge. Perfect alongside some bubbles.

INGREDIENTS
1 pound fresh strawberries
1 package store bought angle food cake
1 cup heavy whipping cream
2-3 tbs powdered sugar (per your desired sweetness)
1 heaping tbs mascarpone
1 tsp vanilla paste
Optional: 1tbs water, 1 tsp sugar

TO MAKE
Cut the angle food cake into 1-inch chunks and divide between four low bowls. Slice the strawberries and place into a small saucepan. Heat on low for 3-5minutes—just enough time to take any chill off the berries and allow them to get a juicy. You can add a little water and sugar here to make them a bit sticky. You don’t want to cook them, just, help them warm up. Meanwhile, in a medium bowl, combine heavy cream, mascarpone, powdered sugar and vanilla paste with a hand or stand mixer on medium speed for about 5 minutes or until stiff peaks form. Spoon strawberries on top of the angel food cake, and top with a generous smear of whipped cream.

C & C Pimm’s Cup
Is there anything more classically summer in England than Pimm’s? It’s my all time favorite and something I adore bringing out at parties, or, a random Tuesday on the stoop. There is of course, the classic back of the bottle recipe, but, it seems everyone has their own take on it as well—this is mine.

INGREDIENTS
2 oz Pimm’s
3 oz lemon lime soda of choice (Sprite, 7Up, ginger ale, etc)
1 oz lemonade
Ice
Fruit & mint to garnish

DIRECTIONS
Fill a large glass with ice, add Pimm’s, top with soda and lemonade. Pile on the garnishes. Add a cute straw (required) and you’re off to the races!

Whether you find yourself serving these recipes with Wimbledon, le Tour de France, the World Cup—or, nothing at all in the background, I hope you know that the most valuable part of hosting isn’t having it all figured out, or, perfected, instead, it’s giving people a reason to stay. A reason to be.

And I hope you find that here.

Pull up a stool, I’ll pour you a pint.

Cheers,
A

That said, I didn’t have much time to wallow as the following weeks were filled with a horse show in Kentucky with my daughter and upon my return from that trip, I took a very quick hop to London.

It was a very jam packed 72 hours filled with pubs, musicals, best friend reunions, Borough Market, and, of course, Harry Styles.

It was just what my weary soul needed and I’m so grateful.

Now home, I am ready to welcome the new month with open arms. To new chapters. New adventures. New….hope?

I find July to be such a special and nostalgic month, so, I’m thrilled to share a recipe that for me, always feels like coming home.

Triple Berry Cobbler

And, lastly, a few things I’m loving lately….

This dress—absolutely perfect for steamy days and so far, easily packable and hard to wrinkle. WIN.

Reading: Like everyone else I have fallen in love with Dolly All The Time. Have you read this yet?

Sunscreen stick, Why yes I do keep it in my purse to use on my hands when I’m in the car. Hot girls don’t gatekeep skincare, my friends!

A cute new water bottle. I am who I am…

Here’s to a joyful July!

I’m so glad you’re here and looking forward to all we build together. If you have a friend who you think may enjoy this content, please forward it along—the more the merrier at our little pub.

Pull up a stool, I’ll pour you a pint.

Cheers,
A

Share Ally Absolutely at The Crown & Claw

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If I did have a pub or bakery, these would absolutely be on the menu. Could you even imagine these in little welcome boxes for guests at a B&B? Ok… new goal unlocked…

INGREDIENTS
1 C + 1 tbs flour
1/4c + 1 tbs powdered sugar
1 tbs cornstarch
pinch of salt
7 tbs butter
2-3 cups of blueberries
1/2c flour
1/2 sugar
1/2 tsp cinnamon
1/4tsp vanilla or ground vanilla
1/2c butter

TO MAKE
Preheat oven to 350. In a large bowl, combine the 1C + 1 tbs flour, the 14c +1 tbs powdered sugar, cornstarch, pinch of salt. Using a party cutter (or fork!) cut in the butter until it is course crumbs. Press into a greased 8x8, or 9x9 baking dish. Bake for 15 minutes until lightly brown.

Meanwhile, combine the remaining flour, sugar cinnamon and vanilla. Cut in remaining 1/2c butter until crumbly.

Remove crust from oven and add blueberries. Top with crumb mixture and bake an additional 30-35 minutes until crumble topping is lightly browned and blueberries are bubbly and jammy.

Allow to cool, cut into 9 equal squares. Ideally, serve with ice cream. We are in love with Emerald’s brown butter ice cream.

Tip: to remove from baking dish with ease, line with foil or parchment before baking.

I hope you love this as much as my family does—truly, from my kitchen, to yours.

As always, thank you so much for being here, it means the world to have your support. Feel free to forward this to friends and family who may enjoy it—the more the merrier at our little pub.

Pull up a stool, I’ll pour you a pint.

Cheers,
A

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I owned and ran a barre studio in Baltimore for ten years. It was (is!) my proudest achievement and still, the great love of my life.

On Saturday, we closed her doors for good and I said goodbye to the chapter that defined my life. It’s been….hard, to say the least. Sleepless nights. Guilt. Grief. Fear.

And on Monday, after several days of being covered in dust and construction materials in efforts to fully move everything out of my beloved space, I decided to do what I suspect any Nancy Meyer’s heroine would do: I roasted a whole damn chicken.

If I can do it from the depths of despair, I promise, you can do this too.

A simple roast chicken is ingrained in my DNA. I’m not sure if it’s from my years of Sunday roasts in London, or, the fact that as a child I would often come home to my mother having prepared one on a Wednesday, just because. I’m not saying this is a Wednesday night deal for most people, but, what I am saying is that I don’t want you to be scared of this.

Pro tip: if you’re new to this endeavor, might I recommend Cornish Game Hens. Where I started. And, the star of my Easter table each year.

Don’t Be Fowl

Tips & Tricks for your bird:

• Citrus helps keep it juicy and flavorful

• Go ham with herbs

• Salt & pepper like it’s your job

• Onions, shallots, garlic! Flavor at every step

• 20-25 minutes at 450 degrees per pound of bird

  ---

  Simple Roast Chicken

INGREDIENTS

• 1 small whole chicken (make note of size for cooking times)

• 1 lb small potatoes

• 3-4 lemons

• 2-3 oranges

• 2-3 shallots

• 4-5 garlic cloves

• Handful of herbs of choice

• Optional splash of white wine or broth as she roasts

  TO MAKE
  

  Preheat your oven. Meanwhile, cut potatoes into halves or quarters, place potatoes at the bottom of your roasting pan along with shallots and herbs. Prepare your chicken, removing any bits that remain inside the cavity. Stuff with sliced citrus, garlic cloves, a few sprig of herbs. Use butter or olive oil on the skin, add a few squeezes of lemon and orange, heavily salt and pepper.
  
  Pop into the oven covered. Check about midway through to baste, add wine or broth to loosen everything up if needed. Remove cover and finish our your cooking time. Allow to rest for 15-20 before cutting.

  Serve with the potatoes alongside a simple salad.
  
  Use chopped bits in a Caesar salad the next time—proof a roast chicken really is multiple meals in a trench coat. Maybe my mom was onto something….

  ---

  Thank you so much for being here! I hope you enjoyed this visit to The Crown & Claw.
  
  Pull up a stool, I’ll pour you a pint.

  
  Cheers,
  A

  ---

  
  

This berry cobbler can be made any which way—it dazzles with a mix of blackberries, blueberries and strawberries. It’s a truly forgiving and versatile recipe to use whatever you have on hand.

Triple Berry Cobbler

On the topic of berries, I’d be remiss if I didn’t include the cult favorite, the blueberry galette. This has never failed me and has been just as adaptable for summer freshness as it is for autumn coziness (think maple, cinnamon, thyme).

Blueberry Galette

INGREDIENTS

• 1 sheet store-bought pie dough (because why not)

• 2 cups blueberries

• ¼ cup sugar (plus a sprinkle for finishing)

• 1 tbsp cornstarch

• Zest + juice of ½ lemon

• 1 tsp vanilla extract

• 1 egg, beaten (for brushing)

• Vanilla ice cream, or fresh whipped cream for serving

DIRECTIONS

1. Preheat to 400°F

2. Mix the filling: In a bowl, toss berries with sugar, cornstarch, lemon zest, juice, and vanilla. Let it sit while you prep the dough.

3. Roll + shape: Place dough on parchment. Spoon the berry mixture into the center, leaving about 2 inches around the edge. Fold the edges up and over, pleating naturally —we are going for rustic.

4. Brush + sparkle: Brush edges with the beaten egg and sprinkle with sugar.

5. Bake: 25–30 minutes, until golden and bubbling.

6. Cool just enough to hold its shape — but serve warm, I beg you.

Cheers to berry season and all the fun that comes with summer! ☀️

While I’ve Got Your Attention…...

I’m so glad you’re here and if you enjoy these posts, I’d be honored if you shared this account with your friends—the more the merrier at our little pub and even some referral rewards in it for you 💕 Feel free to forward this along!

Reminder that you can also support this page financially and my first paid series rolls out next week.

For $8/month you’ll get all regular content plus one monthly curated menu with exclusive recipes, playlist pairings, hosting tips, and some behind the scenes notes on building this next chapter. Next week’s drop will be the ultimate summer dinner menu!

I’d love for you to join me.

Consider this your invitation to come build the pub with me.

Pull up a stool, I’ll pour you a pint.

xo,

Ally

There’s something I’ve been noodling on for a while now.

Not just cooking. Not just hosting. Not just “content.”

But creating a spaces and moments that feels like stepping into another world for a few hours.

So this April, I did something a little crazy, but very on brand for me:
For one night, I turned my 120-year-old Baltimore rowhouse into a pub.

Or at least, my version of one.

Candles everywhere. A curated playlist in the background. A table set like it meant something. Courses, not just dinner. A menu, not just a meal.

For one night only, The Crown & Claw existed outside of my imagination.

And the best part?
I pulled it off.

What I Learned (If You Want to Do This Too)

You don’t need a restaurant. You don’t need a massive kitchen. You don’t need perfection. You need atmosphere.

If you’re game to host something like this, here’s what actually matters:

1. Lighting
Lamps, candles, and a little bit of mismatched romance is the goal.

2. Give it a name (I love a name)
The moment it has a name, it becomes an experience. Not dinner. Not drinks. An evening at the pub. Spring Supper Series. etc, etc.

3. Create a “flow”
People should arrive into something, move through it, and leave feeling like they went somewhere.

Drinks → for the table → starter → main → dessert → one last goodbye

4. Keep the menu simple but intentional
You don’t need 10 things. You need 3–4 that are thoughtful and cohesive (and that you can handle!).

5. Music creates the vibes
No silence. No chaos. Something that feels natural and easy (pub playlist linked here)

The Setup (Shop My Pub)

I didn’t reinvent the wheel—I shopped and styled with a specific vision in mind. For this it meant moody coastal.

Here’s what made my home feel like The Crown & Claw:

• Tartan and oyster shells (a little England, a little Maryland)

• Gold candlesticks

• Twinkly lights

• Printed menus (instant icon)

• Cohesive tableware

• A signature cocktail (non-negotiable)

(I’ll link everything I used here for you to recreate your own version—because this should feel doable, not intimidating.)

Why This Matters (For Me, and Maybe For You)

This wasn’t just a dinner party. It was a proof of concept.

A reminder to myself, in a particularly uncertain season, that this thing I’ve been building—the recipes, the hosting, the storytelling—can exist in real life, not just on a screen.

That people want to gather like this. That food can feel like a place. And a home can become something more.

After a decade of owning my barre studio, this chapter of my life is coming to a close. There is a lot of grief in that, but, there’s also a strange, scary, and maybe even a little exciting feeling underneath it all: possibility.

For years, I’ve built spaces for people.

At the studio, it looked like movement and community. Now, maybe it looks like dinner parties. Recipes. Hosting. Storytelling. Teaching people how to romanticize their everyday lives a little more.

Maybe it looks like turning homes into gathering places again (until we have that pub in The Cotswolds, of course).

I don’t have the entire roadmap yet. But I do know this: The Crown & Claw no longer feels like just an idea.

It feels like the beginning of something. I’m not sure what exactly, but, it’s there.

So if you’re here while I figure it out—thank you. Truly.

I think this next season might be the most interesting one yet.

So…Let’s Try Something

I’m slowly opening the door to this next chapter.

If you’ve ever wanted:

• an intimate dinner party without cooking

• a beautifully hosted event in your own home

• a small gathering that feels like an experience, not just a meal

• menu design

• meal prep/small scale private chef work

I’m taking on a limited number of private dinners, meal prep, and small events this season.

Think: The Crown & Claw, but in your space.

Menus curated for you. Atmosphere handled. A night your friends will talk about for weeks.

If that sounds like your kind of evening, you can inquire below, or, email me at allycookstoo@gmail.com

.

Let’s make something lovely.

And If Not…

You should still do this for yourself. Light the candles. Name the night. Make something simple but intentional.

Turn your home into somewhere you’d make a reservation for. Because we only get one big, beautiful life, and we should really live it all.

Cheers to that.

—Ally

lastly….

I’m working on something behind the scenes: a more in-depth version of The Crown & Claw for paid subscribers—$8 a month. You know that’s less than coffee and a snackie (plus, I’ll show you how to make your own coffee and snackie).

Think:

• full dinner party guides

• detailed recipes

• hosting notes

• sourcing lists

• playlists

• styling ideas

• behind-the-scenes of building this next chapter in real time

A sort of “come build the pub with me” corner of the internet.

The first exclusive paid content drops next week: an easy summer dinner party and Sunday supper guide, complete with recipes.

I’m excited to share it with you and hope you love this idea too. I can’t wait to see what we can build together.

Consider this your invitation to come build the pub with me.

• Since we are romanticizing our lives, what a better way to do it than to tote your groceries home in this lil guy? Complete with a spot for flowers—because yes, you should buy yourself flowers. Even if you’re walking home from the Safeway down the block and not the cute cheese shop where you would bump into a Nancy Meyers character. We do what we gotta do.

Williams Sonoma Farmers Market Tote

• I almost always have a candle going at home. It feels cozy. And chic. And either one of these is what I imagine Ina’s house would smell like.

Linnea Crushed Mint

Sydney Hale Garden Mint

• Speaking of scents—I’m in love with this perfume. You know I know my way around a baked good and this is perfection. If you’re the type that loves a sweet and nostalgic perfume, this is fully for you. Debating spraying it on my pillow each night.

snif Crumb Couture

• And lastly, my favorite jammies. There is just something about a cute matching set for bedtime. As someone with wicked insomnia, having cozy cute jams just makes me feel better. These are the perfect weight for summer and don’t cost an arm and a leg!

Cutest Pajamas

Now, onto recipes….

Red, White & Blue Sangria

This is my go-to drink of summer to bring to cookouts, happy hour, stoop hangs, or whip up when friends pop by. Bonus that it’s incredibly festive for the holiday too!

YOU NEED

• 1 bottle of light, crisp white wine

• 1/2 cup lemon juice

• 1 cup triple sec

• Club soda to top

• Sliced strawberries & blueberries

TO MAKE

Combine wine, triple sec and lemon juice in a large pitcher. Top with club soda and berries. Sparkler optional.

Enjoy!

Cheers to the long weekend, friends! I’m so glad you’re here.

xo,

Ally

What you may not know about me is that outside of my dreams of becoming a full fledged tavern wench, I have owned a boutique fitness studio in Baltimore for the last ten years. It has been the greatest joy and pride of my life. My heart. My soul.

Devastatingly, our time there is coming to an end in the next few weeks, which, brings me to the age old question asked by our hero, President Jed Bartlet: “what’s next?”.

But right now? Everything feels uncertain and…confusing, and…wide open. So instead of celebrating what was, I made a cake for what’s next.

I don’t have a plan yet.

But my best friend has long told me that my superpower is bringing people together. Which I did at the studio time and time again. Over 60 employees over the years, and 1,000+ clients walked through our doors.

Community. Friendship. Support.

Something I was able to share through the through fitness. It’s also something found through food. The time spent crafting a meal, the stories told while breaking bread. The traditions passed down.

That’s what I’ve found myself doing here.

Sharing recipes from my heart. From my kitchen. My family. Welcoming you into our traditions.

While I don’t know what’s next for me, I do know that I’ll still be right here.

Creating connection and community. Just, in a different way.

I have this.
And I have you.

And that feels like enough to begin again.

Thanks for being here.

Pull up a stool, I’ll pour you a pint. 🍻

“What’s Next Cake”

Ingredients

Cake

1 cup unsalted butter

2 cups sugar

4 eggs

1 tbsp vanilla paste

zest of one orange

2 ¾ cups flour

2 tsp baking powder

½ tsp salt

1 cup milk

Filling: good raspberry jam or orange marmalade (I used both)

Honey Mascarpone Cream Icing

8 oz mascarpone

1 cup heavy cream

3 tbsp honey

1 tsp vanilla

pinch salt

DIRECTIONS

1. Preheat oven to 350°F

2. Melt butter in a saucepan until golden and nutty.

3. Let cool

4. In a large bowl beat browned butter + sugar until fluffy.

5. Add eggs one at a time.

6. Mix in vanilla, and orange zest

7. Whisk together dry ingredients

8. Add dry ingredients to wet, alternating with milk mixing well after each addition

Bake in two 8-inch pans for 30 minutes, or, three 6-inch pans like I did for 45 minutes.

Cool completely.

Honey mascarpone cream

Mix together mascarpone, cream,

honey, vanilla, pinch of salt until fluffy with medium peaks

To Assemble

Layer:

1. cake

2. raspberry jam

3. mascarpone cream

4. second cake layer

5. (optional repeat if using 3 layers)

Frost the cake loosely, we aren’t going for perfection. More rustic chic. Optionally, with berries or flowers.

Ok. What’s next?

Here in Maryland the sun is finally making an appearance again. And while the mercury may be well below what I would personally prefer for coffee walks and sundresses a plenty, we are embracing the sun and all the new beginnings this very late spring are promising.

Enter my Honey Lavender Latte with Salted Cold Foam. Because why not turn your kitchen into the fanciest coffee shop on the block? It’s Monday and we are romanticizing our lives, friends.

You Need

•Honey Lavender Syrup*
•Coffee or espressso
•Ice (if you’re an iced coffee person like me)
•Milk of choice
•Heavy cream
•Pinch o’ flaky salt

To Make
Place about 1tsp syrup in a glass (adjust depending on desired level of sweetness), add coffee and stir. Top with ice and milk. Spoon cold foam* on top.

For the syrup: combine 1/2 cup water and 1/2 cup honey in a small saucepan. Add 1-2tbs culinary grade lavender. Being to a simmer until honey and water are fully combined. Let cool. Strain and store in the fridge for up to two weeks.

For the cold foam: place 2-3tbs heavy cream and a pinch of flaky salt in a tall glass and froth for 45-60 seconds until fluffy—I pinky promise you can do this, even on a Monday!

To me, this is the perfect spring sip—something you’d find for $9 at that cutie coffee shop in Chelsea. I hope you love it.

Sending you a cup of cheer and caffeine today.

xo,
Ally

The kind where the light hits just right, the flowers show up exactly how you imagined them, and your friends linger a little longer than planned because no one wants to be the first to leave.

This was one of those days.

I had one simple idea:
turn the backyard into a garden, gather my favorite people, and make something worth celebrating—even if there wasn’t a reason. The reason, it turns out, can be, just you.

So we did.

Tea, ‘tinis, tulips…a little wine, a lot of laughter, a bouquet bar, and yes—beagles included.

It was, in every sense, a perfect day.

Everyone left with flowers in one hand, and something pink to drink in the other.

On the menu….
What we drank
-Earl Grey martinis
-Wine
-Bubbles
-Iced coffee
-Diet Coke
-Sparkling mocktails

a proper mix, because…balance

What we ate
-Earl Grey bundt cake
-Tea sandwiches
-Scones
-Donuts & more

Highly suggest turning your backyard into a garden and calling it a party.

You don’t need perfect weather. Rainy? Gather round your kitchen.
Store-bought is actually perfection here. The bakery section and Trader Joe’s hated to see me coming. Bouquet bar not your thing? Grab an easy craft from Michael’s!
Don’t stress. These are your besties, they won’t notice what you’re worrying about, trust me.

Tell me, what are we hosting next and having another perfect day?

our perfect day

Cheers,
A