I know the internet is deeply divided right now between wanting summer to last forever & manifesting fall into existence, so I’m just here to say let a September girl have her summer birthday in peace. Please.

With that said, let’s get into my August Faves (food & fun)

• gingham, bandanas & americana summer core: I feel like this is always been in but I’ve been living in gingham print, loving the bandana print & head scarf trend. I just ordered this blue one and this lace bandana from Amazon.

• fun sourdough mix ins: bacon, egg & cheese; brown sugar croissant, PB&J, jalapeno cheddar - I can’t wait to try more fun combos over the next few months.

• tomato season !!! a ripe in season heirloom tomato from the farmers market two summers ago changed my opinion on tomatoes entirely & honestly changed my life. this will forever be one of my favorite parts of August and September too.

• perhaps the most shocking of all, I’ve been running. I really never thought I’d be saying this, but I’ve been doing around 10 miles a week. With all the running, I’m itching for some new work out clothes & running shorts. I’ve been on the hunt, but haven’t pulled the trigger on much yet.

• 90’s vintage workout aesthetic: I think we’re about to see a HUGE surge in this trend. It’s bubbling under the surface right now with track pants & capris, but I think it’s about to be everywhere. I’ve been loving Free People Movement (unrelated but I’m tempted by these shorts for my runs) & feel like Dairy Boy Sport might have to be my next purchase.

• warm chocolate chip cookie on top of vanilla ice cream: we’re not reinventing the wheel here. simple, good & honestly I’d pick this over cake or cupcakes any day.

• PB fluff smashed dates: I had to hold myself back from eating the entire tray. Scratches the perfect itch of nostalgic pb fluff sandwiches, combined with three of my favorite things in the world: dates, chocolate and flaky salt.

• vintage Levis: always !!! my fave place to Source them in ShopAliGrace. I feel a bit guilty to say I own three pairs now, I just can’t get enough.

• raffia hats - loving a cowboy hat moment & just a cute little beach hat moment too

• and last, reading! I’ve been loving reading this summer. Recent reads include: Strangers, Demon Copperhead, Yesteryear, Sometimes I Lie. Drop your recs below please <3

If you made it this far, love you!!

Xoxo,

Em

For the cookies:

ingredients:
• 1 stick unsalted butter (113g)
• 2 tbsp nonfat milk powder (15g)
• 3/4 cup light brown sugar (175g)
• 1 tsp kosher salt
• 1 tbsp vanilla extract
• 1 large egg, cold from the fridge
• 1/2 tsp baking soda
• 1 cup all-purpose flour (140g)
• 1 bar of dark chocolate chopped
• 1 cup pecan halves

instructions:
1. In a saucepan, melt butter gently over low heat until browned. Remove from heat and pour into the bowl of your stand mixer or mixing bowl
2. While the butter is cooling, in the same saucepan add the 2 tbsp nonfat milk powder. Stir it continuously over low to medium heat until it turns light brown. This is key for the toffee, caramel flavor
3. To the bowl of the stand mixer (or mixing bowl) with the butter, add the brown sugar and 1 tsp kosher salt, and whisk until glossy and smooth
4. Pour in the vanilla and 1 large egg, and whisk until combined. Add in the toasted milk powder and baking soda and whisk again
5. Add in the all-purpose flour, pecan halves & chopped dark chocolate (saving a few chunks for topping), then use a spatula to fold everything together until all the flour is incorporated
6. Using an ice cream scooper, roll cookie dough into balls and place on a baking sheet lined with parchment paper. Top each piece with an additional chocolate chunk & chill in the fridge overnight or the freezer for at minimum one hour
7. When you’re ready to bake, preheat the oven to 390°F
8. Bake cookies for 10-12 minutes
9. Let them cool before assembling the ice cream sandwiches

For the ice cream:

ingredients:

• 2 cups heavy cream

• 1 cup whole milk

• ⅔ cup sugar

• ⅛ teaspoon fine sea salt

• 3 large egg yolks

• splash of vanilla extract & optional vanilla bean powder

• 6 medjool dates

• 1/2 cup water

instructions:

1. start by making your sticky date caramel by soaking dates in hot water and then blending them until smooth

2. Over medium heat simmer heavy cream, milk, sugar, salt and vanilla until everything dissolves and is smooth & then remove from heat

3. In a separate bowl, whisk three egg yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream

4. Return pot to medium-low heat over the stove and continue to cook slowly, mixing constantly until it’s thick enough to coat the back of a wooden spoon

5. Immediately remove from heat and cool

6. Once the mixture is completely cooled, churn it using your ice cream machine

7. As it begins to get fluffy and whipped, gently fold in the sticky date caramel

Then you’re ready to assemble!

Scoop a generous amount of ice cream onto each cookie half and dip in extra chopped pecans if you want some crunch. Voila.

You can easily swap this recipe around for more flavors & renditions of summer classics, but truly nothing is better than an ice cream sandwich on a sunny summer day.

Hope you love them!!

Xoxo,

Emily

Since I’m a recently engaged woman, I feel like I have the right to name a recipe “marry me” miso pasta. This is my perfect summer recipe. It’s bright & vibrant, while still being salty & savory. It emphasizes the flavor of peak summer tomatoes at their best. If I had a restaurant, this would definitely be on the menu.

I’ve included all the ingredients and step by step instructions below, with my tips, tricks and side commentary for paid subscribers :) if you make it, please let me know!!!! And if you get proposed to immediately after, definitely let me know.

ingredients:

1 tbsp extra virgin olive oil

1 shallot sliced thin

3 garlic cloves sliced thin

1 tbsp tomato paste

1 tbsp white miso paste

Juice from half a lemon

pint of tomatoes (I recommend sungold, clementine or cherry tomatoes)

optional: wine (to deglaze or you can use broth/water)

pasta of choice

1 tbsp butter

parmesan to top

Instructions:

1. Place a pan over medium heat and add one tablespoon of olive oil. Simmer until the shallot turns translucent, and then add your garlic with a pinch of salt. Continue to cook until slightly golden brown.

2. Directly to the pot add your tomato paste and miso paste, mix and continue to cook for another two to three minutes. Then add your wine (or water) to deglaze. Continue to cook until the sauce has reduced and thickened, then add in your tomatoes. Give everything a mix and cook for five to ten minutes, until the tomatoes have burst and become jammy.

3. Let the sauce cool a bit before blending - you can either use an immersion blender or a regular blender. Pulse until everything is smooth.

4. Boil your pasta until al dente, then strain and reserve about ½ cup pasta water. Add your sauce directly to the pasta with a splash of pasta water. Swirl until combined. Cut the heat and add one tablespoon of cold butter, continuing to swirl until the butter is melted and the pasta is glossy. You can also add parm at this stage & the more parm the better in my opinion.

5. Plate it up (using cute plates always makes everything taste better..) and top with more parm!

if you made it to the end… LOVE YOU!

Xoxo,

Emily

Minimal Ingredients. High Protein. One Baking Sheet. Lets get into it!

Ingredients:

1 lb ground turkey (I use 94%)

1/3 cup breadcrumbs

2 garlic cloves minced

salt, pepper, fresh (or dried) oregano

marinara sauce

parmesan cheese

cooking oil of choice (I used spray avocado oil)

Instructions:

1. Preheat the oven to 425 and line a baking sheet with parchment paper

2. Mix ground turkey, breadcrumbs and seasoning in a medium sized mixing bowl

3. Transfer the ground turkey mixture onto your baking sheet and spread out as evenly and thin as possible (aiming for less than one inch thick but it doesn’t need to be perfect)

   1. You can place another layer of parchment paper and top and use a rolling pin or hands to flatten it out

4. Spray it generously with avocado oil and pop it in the oven to bake for about 20 minutes

5. After 20 minutes, top with marinara sauce & Parm

6. Turn the oven to broil and put the sheet back in the oven for another 3-5 minutes.

7. Once the cheese is crispy and the edges have started to brown, take it out of the oven and top with more cheese. I also added honey and red pepper flakes to mine :)

Done!

Do you currently:

a. live in a city & pay a sickening amount for rent each month

b. daydream about the day you’ll have natural light in your kitchen

c. aspire for the ability to open your fridge and the dishwasher at the same time

d. relate to the phrase too many cooks in the kitchen when there are in fact only two cooks in your kitchen

e. oftentimes, find yourself making excuses about your kitchen being too small to cook in

Well, buckle up because today’s newsletter is about tips and tricks I wish I knew sooner when it came to cooking in small spaces. Let’s get into it!

My first tip is multipurpose cookware. It’s overlooked and underrated. If your pots, pans, sheet trays and cutting boards aren’t on constant rotation in your kitchen, it’s time to swap them out.

For the love of God, I am begging you to invest in a cast iron pan. It’s amazing for steak, chicken, fish, etc and I am addicted to using my cast iron with grill marks to mimic the taste of a real grill (sigh… the things we give up to live in an overpriced city <3) You can get a super affordable one (Lodge for $25) or spring for something fancier ( like this Caraway Charcoal Enameled one for $175)

Point being, if your pots/pans can’t also go in the oven and vise versa, they are taking up way too much valuable space. I truly think you can get by with most cooking ventures with one cast iron pan and one dutch oven. Simple is better.

Next tip, don’t sleep on the vertical space in your kitchen!!! I’m talking spice racks, knife racks, peg boards, pantry space… this is precious and valuable storage that you’re underutilizing!!

I personally invested in this knife rack and this pantry and literally doubled the storage capacity in my Kitchen. Work smarter, not harder.

Up until I moved last year, the appliances in my kitchen were (most likely) older and (most definitely) more well seasoned than I am. My oven didn’t preheat, my dishwasher was the size of a shoebox and my fridge periodically leaked — not in a problematic way, but enough to make me feel like I was losing my mind when it immediately stopped any time I tried to show it to the super.

All this to say, I know a thing or two about making the most out of a pre war kitchen. All I can say is if there’s a will, there’s a way. Sometimes you just need to get creative and commit.

I developed a suspicion that my oven temperature was off, so I bought this oven thermometer to test my hypothesis. I was right. And not by a small margin, a whole 50 degrees which is A LOT, especially when it comes to baking sourdough. So now, I operate with this in mind. When a recipe calls for 375, I turn it up to 425. And sometimes 450 when I’m feeling impatient…

Last… INSTACART! and meal planning.

I’m such an Instacart fangirl. Once I started ordering my groceries I literally never went back. I loooove grocery shopping but I truly cannot dedicate two hours of my weekend to schlepping to the grocery store anymore.

Every Sunday, Ben and I go over our week and our plans to see how many meals we’ll be cooking at home, then I place our grocery order based on proteins for the week, sides, weekly restock items & any fun side quests. Saves time and fatigue! Highly recommend.

& those are my tips and tricks! Hopefully you find at least one thing above useful in your apartment cooking journey. As always, if you made it to the end LOVE YOU !! Comment down below if there’s anything you would add <3

Xoxo,

Em

Keeping this newsletter short and sweet with a lineup of recipes I’m excited to recreate now that I’m back:

• First on my list is a peanut rice noodle salad with a mint lime marinated chicken

  • i’m craving all the fresh, crisp veggies after 10 days of vacation

  • this ginger lime cucumber salad also has my eye

• For an easy weeknight dinner I’m eyeing this Creamy Cottage Cheese Basil Pasta and this Kale Caesar Pasta Salad

• Also still working on my homemade Greek frozen yogurt! I’m thinking my next attempt will keep it simple & try a similar method to this one (high quality Greek yogurt + honey + vanilla + flakey salt always)

• I’ve been obsessed with chia pudding & overnight oats recently, so I’ll definitely be prepping a batch of raspberry chia pudding because apparently it’s safe to eat them again (I hope??)

• And to close things out, I’m thinking a high protein ground turkey pizza for a low lift weeknight dinner

And as always here’s everything I’ve been craving & saving this week:

• this fun straw cowboy hat (perfect for Colorado but also beach days)

• still loving these bauble bar earrings to complete my ear stack

• trying new methods for cooking steak (currently obsessed with heavy handed cracked black pepper, fresh rosemary, minced garlic and salt - I coat each side of the steak in the seasoning and then sear it with my cast iron)

• adding fresh herbs to literally everything (loving my indoor herb garden)

• packing cubes <3 underrated hero of summer travel season

• Reading!!! I am officially back in my reading era (shout out Kindle) and just finished Demon Copperhead, Strangers and Yesteryear

• going to the farmer’s market at any and every given opportunity (especially on vacation)

• bandanna bags!! have had my eye on a few (beach bag, this stroller bag but I would just carry it regularly, Etsy dupe of the Call it By Your Name bag) but haven’t pulled the trigger

If you made it this far.. LOVE YOU!

Xoxo,

Em

But before I leave, I’m giving a rundown of everything I’ve been cooking and craving (sweet treat of the week, two healthy high protein dinner ideas and some early summer faves)

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Healthy sweet treat of the week: obviously my frozen s’mores (ideal when its 90 degrees out)

Dinner ideas: sheet pan miso maple salmon and shrimp ceviche Both of these dishes are bright and citrusy, which just screams summer to me.

For the salmon it truly couldn’t be easier.

Four ingredients for the sauce:

• a whopping table spoon of white miso paste

• a splash of maple syrup

• one clove of garlic, diced

• juice from one orange

Mix it all together and lather over your salmon. Bake at 425 for about 20 minutes. I served mine with green beans and rice. Make sure to leave some extra sauce to spoon over the fish and rice once it’s done cooking :)

In my opinion, Ceviche is the ultimate heat wave dish. No oven, no heat, very little mess. For a super simple recipe I recommend throwing all the ingredients below into a bowl and letting them marinate for four to five hours:

• 1 pound cleaned shrimp

• juice from 3 limes and 1 lemon plus some zest

• 2 tbsp rice wine vinegar

• 1/2 diced mango

• 1/4 diced red onion

• 1/2 avocado

• pinch of salt

• chopped fresh mint & scallions

Serve with plantain chips and you’ve just made the easiest, low lift summer recipe.

And now, we rapid fire all my early summer faves:

• this knife rack - so good for saving counter space!

• these new sandals (i’m loving the paracord trend)

• the doen sale obviously

  • my picks: fave maxi dress ever, cute dainty top, flowy mini dress

• my grill cast iron! best hack for getting the “grill” effect without the grill

• croots sourdough croutons (I recently got these in a PR package & they’re SOO yummy)

• fun summer hats! i’ve been loving this one for beach days and just picked up this one for my trip to Colorado

That’s it for today! If you made it this far… LOVE YOU <3

Xoxo,

Em

Cashew Cream Base: Whipped into a velvety, marshmallow-like center. Rich in heart-healthy fats and magnesium to support muscle relaxation and steady mood

Medjool Date: Replaces the sugar with a chewy, nutrient-dense bite. Loaded with fiber for sustained, steady energy and packed with more potassium than a banana

Dark Chocolate Coating: A rich, crisp shell teeming with antioxidants (flavonoids) that protect your heart, reduce inflammation, and give your brain a natural focus boost

Flaky Maldon Sea Salt: Elevates the chocolate flavor while contributing essential trace minerals and balancing electrolytes

Ingredients:

Graham Crackers

1 cup raw whole cashews

8 pitted medjool dates

1 tbsp vanilla extract

1/2 cup water

1/2 cup chocolate chips

flakey sea salt (optional)

Instructions:

1. So simple! Melt chocolate chips for 30 second increments until completely melted and smooth, then pour on top of graham crackers, sprinkle with flakey salt and pop in the freezer until chocolate hardens

2. blend together cashews, dates, vanilla extract and water until smooth (I started with 1/4 cup water and gradually increased until everything blended easily)

3. pour the cashew date mixture on top of the hardened chocolate, top with another layer of graham crackers and place in the freezer immediately

4. wait 2-3 hours for everything to set and slice them up!

I’d be lying if I didn’t say that this week started off feeling like a blur: coming off of a holiday weekend with amazing weather into the work week is always tough. I turned it around by testing out a new recipe for frozen s’mores on Monday and safe to say my faith in humanity has been restored.

Today’s newsletter is going to be the start of a new series where I pop into your inbox and provide some recipe inspiration for the week based on seasonal ingredients: some fun baking inspo, some healthy sweet treats, and protein-rich dinner ideas. Let’s get into it!

Healthy sweet treat of the week: Sweet potato brownie balls

Recipe linked here! These are amazing, highly addictive and don’t even require turning on your stove. Make with caution because you will probably want to eat the whole batch in one sitting.

Dinner ideas: Easy, Deconstructed Chicken Parm and Steak Tacos with Charred Corn Salad… seriously so delicious & simple.

Wishbone Kitchen’s Grilled Chicken Parm is my ultimate inspo here. The marinade is amazing, and since I don’t have a grill in the city I use a cast iron pan and it does the job perfectly. I HIGHLY encourage you to try making chicken with this marinade and toasting up crispy bread crumbs on the side. It’s so much easier than a traditional breaded chicken cutlet and packs so much more flavor and crunch that gets lost in a more classic chicken Parm.

I’ve paired it with pesto pasta, marinated cherry tomatoes and lemon pasta. All are absolutely divine!

Steak Tacos are a crowd pleasing, summer staple. For the corn salad: mix together 1/2 red bell pepper, charred corn, red onion, one minced garlic clove, fresh mint & cilantro, juice from half a lime and evoo. For the Jalapeno Cilantro salsa: blend together 1/3 cup Greek yogurt, 1/4 jalapeno, 1 garlic clove, juice from half a lime, pinch of salt and a splash of water.

I like to warm up my tortillas (either in the oven or over a gas stove), then assemble the tacos with the steak, corn salad and top with Jalapeno Cilantro salsa!

The rest of this week I’m going to focus on perfecting homemade frozen yogurt and nailing down my frozen s’mores recipe.

Lots of yummy treats to come

Xoxo,

Emily

Forget the bakery run this weekend, we’re making our own bagels!

Today, I’m sharing my tried & true recipe for sourdough bagels. They’re crunchy, crispy and doughy; but most importantly, they’re fresh out of the oven because there is truly nothing better than fresh baked bread.

Let’s get into it.

Ingredients: Sourdough Starter

• 50g starter

• 100g water

• 100 g flour

Ingredients: Bagel Dough

• 500g bread flour (I use Wegman’s brand because it’s the most affordable I’ve been able to find in the city)

• 275g warm water (heat up in the microwave for about 30 seconds)

• 110g sourdough starter (do the float test first to make sure it’s active)

• 8g salt

• 15g honey (you can also use maple syrup or sugar, I’ve tried them both and they work just as well)

Instructions:

1. The night before you plan to make the bagels, feed your starter. I use a 1:2:2 ratio, but feel free to use whatever ratio works best for your starter.

2. The next morning, mix together the dough. Combine all the ingredients in the base of your stand mixer, and mix with the bread hook until they all come together. Rest for 30 minutes, and then knead until smooth.

3. After another 30 minutes, perform one stretch and fold on the dough. Let rest another 30 minutes and then repeat.

4. After the second stretch and fold (because honestly that’s all I have patience for) let the dough rise covered for 8 - 12 hours, depending the temperature and humidity of your kitchen.

5. Roll out the dough into individual balls. I usually make mine a little bit smaller, so I can eat an entire bagel without feeling guilty lol. I typically go for somewhere between 90 and 110 g per bagel. Once you’ve shaped the individual bagels, place them on a baking sheet covered in the fridge overnight to cold ferment (this is when the flavor and probiotics really develop)

6. In the morning, when you’re ready to bake preheat your oven to 450 degrees Fahrenheit and start boiling a large pot of water. Boil for 2 minutes on each side and then remove from the water.

7. Brush your bagels with egg wash and toppings of choice (everything bagel, cinnamon sugar, cheddar jalapeno, rosemary sea salt.. all delish) then bake for about 25 minutes until golden brown

8. Let rest a few minutes and then slice & serve warm (preferably with cream cheese, a thick slice of heirloom tomato, drizzle of olive oil & flakey sea salt)

Extra tips & tricks:

• When boiling your bagels you can add honey to the water for extra sweetness or cornstarch for extra crisp

• When you preheat your oven add an extra baking sheet in there. Right when you add your bagels to the oven, throw a few ice cubes on the preheated baking sheet to steam and create additional rise for the bagels

• Get creative with your toppings! I typically like to round out my brunches with one basic options (think everything or sesame), one interesting savory flavor (like French onion or Asiago jalapeno) and one sweet bagel (for bagel dessert obviously)

  • For savory cheesy toppings I like adding extra cheese under the bagels while they bake so the cheese gets crispy on the bottom & you get even distribution

  • Getting full 360 degree seed coverage is super important with an everything or sesame bagel (otherwise no one wants to eat the sad bald half and you end up with a graveyard of bagel bottoms)

• For sweet toppings, be careful because the sugar burns pretty easily. You can bake halfway through and add the toppings or just keep a close eye on them

  That’s it for today!! Have a great weekend with some delicious carbs

  Xoxo,

  Emily

If you’re here you probably already know about my new series Farmer’s Market to Table, woooooooooooooooooooooooooooooooooo

Well, welcome to the newsletter deep dive where we’ll go into recipes, ingredients & hosting tips!

This is the official start of our Farmer’s Market to Table video series, and we are diving headfirst into cooking with true seasonal ingredients. The whole premise of the series is showing how & when you source directly from local farmers at the absolute height of a season, the ingredient does the heavy lifting.

Strawberries picked at peak ripeness are so much better than any sad, watery ones you’ll find in a grocery store aisle. I’m no scientist, but I do know sunlight drives photosynthesis, allowing strawberries to concentrate pure sugars right in the fruit. These past weeks of warm, intense sun have ripened our berries to absolute perfection. They are bursting with a rich, complex flavor that grocery store berries flown in from thousands of miles away just can’t compete with. You don’t need to understand science to taste the difference!

Because the window for peak season doesn’t last forever, I went all in for brunch. Let’s get into the full strawberry-infused menu:

The Peak-Season Brunch Menu

I wanted this menu to feel bright, nostalgic, and celebratory of the ingredient of the moment. Here is exactly what I pulled together for the spread:

The Pastry & Bakes

• Homemade Strawberry Pop-Tarts: A total childhood throwback, but elevated. Flaky, puff pastry layer with a sweet, concentrated homemade strawberry jam and topped with sliced strawberries and an (optional) glaze.

• Strawberry Chia Jam Parfaits: Layers of thick Greek yogurt, strawberry jam, homemade strawberry chia pudding, and crunchy granola. Perfectly balanced with tangy tart, citrusy sweetness and nutty crunch.

The Bagel Board & Spreads

I always do one sweet and one savory bagel flavor. To complement the spreads and the season I opted for fresh Herby Everything Bagels and Vanilla Cinnamon Sugar Bagels served with:

• Miso Strawberry Cream Cheese: The umami and funk from a touch of white miso perfectly cuts through the sweet strawberry jam swirl and rich cream cheese. It’s insane on an everything bagel.

• Strawberry Honey Butter: Whipped softened butter with crushed peak-season strawberries and a heavy drizzle of raw honey. Absolute heaven on the cinnamon sugar bagels. I love how airy and light the whipped honey butter is.

The Refreshing Sides

• Strawberry Balsamic Goat Cheese Salad: A gorgeous platter of baby gem lettuce, sliced radish & creamy goat cheese, tossed in a quick strawberry balsamic vinaigrette. So simple. So delicious.

• The Tomato Platter: A colorful, crisp assortment of raw market veggies to bring some refreshing crunch to the table. I swear there is nothing better than a massive slice of heirloom tomato with a drizzle of olive oil, flakey sea salt and fresh chives. This is a staple of every brunch & every farmer’s market haul.

• Strawberry Mint Refresher: Just a fancy way of using every ounce of these precious strawberries. One thing that was very clear to me after my six week culinary course last year was real chefs use EVERY ingredient in the kitchen and it’s one of the best ways to infuse flavor through every layer of a meal. With that in mind, I threw strawberry tops, lemon and mint in a pitcher of water for a refreshing and summer-infused sip.

The Caffeine

• Strawberry Cold Foam Lattes: I made a quick strawberry cold foam with my homemade jam and whole milk and frothed it in my milk frother. I brewed some white chocolate strawberry Nespresso pods and topped the espresso with an ultra-fluffy, pastel-pink strawberry cold foam.

More Ideas for Your Market Pints This Week

If you went a little overboard at the market this weekend and bought them by the pint (guilty), here are a few effortless ways to love them before the season slips away:

• Simple Mint Macerated Berries: Simply slice them up and toss them with a drizzle of honey and finely chopped mint. Let them sit for 15 minutes (minimum) or overnight (in the fridge) until they release all their glossy, sweet syrups. Spoon them over whipped cream, scoop them over vanilla bean ice cream, use them to top your morning oatmeal or just eat them plain like I do :)

• Freeze for Winter: Freeze your extras! Wash, hull, and freeze them flat on a baking sheet before transferring to a bag. You will thank yourself in December when you want a smoothie that actually tastes like summer sunshine.

• Make a simple homemade jam: reduce equal parts sugar, water and a handful of berries on the stove with a splash of lemon juice and you’ve just made the most delicious, simple jam.

Ending off with a rapid fire of some recent faves (with little to no explanation)

• Simple Mill’s Sweet Thins… SO addicting & so good for smore’s inspired treats this summer. More to come on that :)

• Jimmy Fairly Sunglasses have hardly left my face since I bought mine in London

• The perfect white linen pants (that just so happen to be on sale)

• this adorable bag that I can’t wait to wear all summer

• thrive market for ordering all the best healthy ingredients & treats - I just placed an order with some seafood, proteins & sides for the upcoming week

• my new sabre flatware <3

If you made it this far… I love you!!! Please comment below and let me know what recipes or content you want to see next and make sure to check out the new video to see the full menu in action. Go run to your local market, grab a blue carton of berries, and enjoy the absolute best part of early summer. Have a wonderful weekend, and I’ll see you in your inbox soon!

Xoxo

Happy Monday!!

I am officially back at my computer, and I’d be lying if I didn’t say that waking up in my own bed on Monday morning felt absolutely glorious. I just spent the last week running around London and the South of France for a gorgeous trip + friends’ wedding, and my brain is still approximately 70% croissants, 30% iced whole milk lattes (yes real dairy), and fully operating on Euro summer time. BUT there is something exciting about returning home to a routine you’re excited to get back into and healthy, home cooked meals.

Transitioning back into a routine after a vacation is always a little rough but I always dive in head first (which unfortunately means unpacking the minute I get home & having my Instacart order locked and loaded)

Since I got so many questions about where I stayed, what I ate, and how I spent my days, I’ve put together a curated master list of my absolute favorite spots, must-visit neighborhoods, and the meals that were so good I’m still thinking about them. Let’s get into it!

The London Guide: Neighborhoods & Bites

We kicked off the trip with an amazing few days staying at The BoTree in Marylebone, which was the perfect, central home base for exploring.

Favorite Neighborhood Wanders

• Marylebone & Mayfair: I spent so much time exploring Marylebone and wandering through Mayfair Square. The architecture, the window shopping, the vibes—it’s just perfection.

• A Perfect Saturday in Notting Hill: If you’re in London over the weekend, you have to hit the Portobello Road Market on a Saturday morning.

• If the weather is nice, a trip to the Hampstead Heath Ponds is an absolute must-do for the ultimate local vibe. Afterward, make sure to walk through the Kensington Rose Gardens to see everything in full bloom.

The Coffee Rotation

• Monocle Cafe: Located right in Marylebone—incredibly chic, great people-watching, and excellent coffee.

• Special Guests: Another amazing spot. Bonus tip: if you go on a Sunday morning, they have the most adorable local farmer’s market set up right outside.

The Meals You Cannot Miss

• Carlotta (Marylebone): We went here for our very first dinner of the trip and it completely set the tone. The vibe is dramatic, fun, and the food is heavy, luxurious Italian comfort. I’m still thinking about the truffle pasta.

• Dorian (Notting Hill): If you are looking for something a bit fancier for dinner, run here. It is chic, vibrant, and the food is spectacular. The seats at the bar are a vibe but they can get very hot very quickly if you’re in front of the grill like we were - plan accordingly!

• The Casual Hits: For lunch, hit up Eel Sushi on Talbot Road (same owners as Dorian) or Canteen in Notting Hill for a perfect midday bite (notoriously hard to get in to, so lunch is the move here). Borough Market is always a chaotic but incredibly fun rite of passage, and yes the chocolate covered strawberries really are that good.

• The Mayfair Chippy: I had to do it. It was actually insane—hands down the best fish and chips I’ve ever had. Especially with the malt vinegar, salt and curry sauce. My mouth is watering just thinking about it. Shout-out to Alex for the recommendation <3

The South of France: A Wedding Weekend

After a whirlwind few days in the city, we hopped a flight to Nice and headed inland to Chez Bruno and Château Les Crostes in Lorgues for a magical wedding weekend.

Before the wedding festivities started we snuck in a day trip to Porquerolles (one of the most magical, untouched islands in the South of France. There are no cars on the island, so the only way to get there is by Ferry from La Tour Foundue (Yes, that is actually the name of the port)

This was hands down the most beautiful beach I’ve ever been to in my life. We rented bikes and biked along the entire island, stopped for some strawberry and vanilla soft serve and soaked up the crystal clear water. If you find yourself in the South of France this summer, this is my #1 recommendation!! Absolutely incredible and totally worth the ferry ride.

Once Friday night hit, it was wedding weekend. Cue rolling hills, endless vineyards, and dinners under fairy lights. We had a gorgeous welcome dinner, a stunning ceremony entirely in French **I don’t speak a word of French and still managed to tear up** and celebrated the night away at the Chateau. It was the absolute perfect, romantic way to cap off the week.

MVPs of Euro Summer

Rapid fire Euro Summer essentials:

• Lemme Sleep - Jet Lag HERO

• Doen everything - basically all I wore this trip

• This wedding guest dress that I rented via Pickle! Absolutely obsessed

• These Amazon heels were suspiciously comfortable & so affordable (and that’s coming from someone who is notoriously terrible with heels)

• New travel pillow that was actually comfortable and realistic to pack in my carry on because it rolls up into a tiny bag

• Packing cubes as always <3

Thanks for letting me share my travel diary with you! I’m off to go unpack my Instacart order and make my third caffeinated beverage of the day.

Have the most wonderful week, and I’ll see you in your inbox soon!

Xoxo,

Emily

I’d be lying if I didn’t say that this week started off feeling like an absolute whirlwind. Between trying to get ahead on work before the long weekend, kicking off Euro Summer, last minute packing, and a series of canceled Instacart deliveries, I was ready to call it a wrap by Monday afternoon.

But then I turned it completely around by treating myself to my very first farmer’s market heirloom tomato of the season, and my faith in the world has been restored. There is truly nothing better.

By the time you’re reading this I might be in the air crossing the Atlantic Ocean for a very untraditional Memorial Day weekend, but today’s newsletter is a special edition in honor of the holiday. We are leaning heavily into a Memorial Day to get ready for whatever you have in store for the weekend: festive patio hosting, beach weekends, or just a relaxing couple of days off. I’ve curated a perfect mix of summer-ready comfort, crisp seasonal sides, and an effortless sweet treat to cap it off, along with my current craves and faves.

Let’s get into it!

The Main Event: Wishbone Kitchen Blueberry BBQ Chicken

The ultimate crowd-pleaser for the long weekend and completely underrated in my opinion. I tried this recipe last summer and haven't stopped thinking about it, linked here! It features ultra-juicy chicken glazed in a savory, slightly sweet, and tangy homemade blueberry barbecue sauce. It is vibrant, beautiful, and absolutely screams early summer.

I’ve said it once and I’ll say it again, if you live in a city like I do and don’t have access to a grill I HIGHLY recommend a cast iron with grill marks. I have this one from Lodge and it really scratches the itch.

Side of the Week: Grilled Peach Salad

Since I am officially re-entering my tomato girl era and peaches are in season, it only felt right to include this side. It is seriously so delicious, simple, and the ultimate way to elevate any backyard grill setup.

• How to pull it together: Slice up a mix of vibrant heirloom tomatoes, red onion and peaches. Lather the peaches with olive oil and place them skin side up on the grill or pan.

• In a food processor combine goat cheese, olive oil, salt, juice from half a lemon, tablespoon of white wine vinegar and Dijon mustard. Pulse until smooth.

• Layer the whipped goat cheese on a platter, and add the tomatoes, red onion and peaches. Top with a generous drizzle of good extra virgin olive oil plenty of torn fresh basil leaves and whatever herbs you have on hand (mint, scallions and parsley would all be delish)

• To finish: Arrange it all on a platter, sprinkle with a pinch of coarse salt and some freshly cracked black pepper.

Some other sides that caught my eye:

• Citrusy Couscous Salad With Broccoli and Feta: Bright, punchy and full of spice, this is perfect with any main dish.

• Grilled Halloumi and Vegetables: Easy, crowd pleaser that pairs perfectly with BBQ Chicken

• Corn Salad With Tomatoes, Feta and Mint: I love a corn salad and I love mint. This screams summer!

Healthy Sweet Treat of the Week: Frozen Date S’mores

Recipe linked here! This recipe popped off on TikTok last summer for a good reason. They’re amazing, highly addictive, and don’t even require turning on your stove or lighting a campfire. They’re perfect for a heatwave when you’re craving something refreshing for dessert.

And ending with a few MDW inspired current craves and faves of the week:

1. Fun statement necklaces! I’m building out my summer rotation and having sooo much fun. A few of my faves from left to right: Carolina Blue Shell Necklace, Eliou Venus Wrap, and ALV Jewels Collar

2. I need to step up my coaster and placemat game, and the options are fun but endless. I have been eyeing a new summer tote from Call It By Your Name, but feel like I haven’t seen anyone with their placemats, along with the cutesy, girly options from Maude and May. How adorable?

   3. For my Dad’s birthday I bought him the Bialetti Moka Pot Espresso Gift set (shout out to my friend Alex for influencing me on this) I already can’t wait to go home and try it. Highly recommend for Dads who say they never want anything but care deeply about their caffeine fix. I’ll report back on this one.

   4. At home spray tans! I’m currently marinating in my tan from On the Go Glow and you just really cannot beat the convenience. I don’t have to worry about sweating it off on my walk home or the hassle of going to a studio. I’m addicted.

   5. I’m renting a dress on Pickle for my trip and am once again reminded of how much I love this app. Making a mental note to do this again for my future trips and weddings this summer

Thanks for reading! Have the most wonderful, relaxing long weekend. Eat good food, soak up some sun, and I’ll see you in your inbox next week!

Xoxo,

Emily

These are my traditional cinnamon rolls with a twist - a warm, delicious, carrot cakey twist and cream cheese frosting. They’re perfectly sun-kissed, pillowy and buttery. I know, it’s a lot to take in but honestly they’re relatively easy to make with a mixer and some instant yeast.

ingredients for the dough:

• 1 cup carrots

• 3/4 cup whole milk (180g)

• one 1/4-ounce package instant yeast (7g)

• 1/2 cup brown sugar (100g)

• 6 tablespoons unsalted butter (85g) melted and cooled

• 1 large egg plus 1 large egg yolk (room temp) (approx. 70g)

• 3 cups bread flour (360g)

• 3/4 teaspoon kosher salt (4g)

• Extra virgin olive oil (for greasing)

ingredients for the filling:

• 1/2 cup brown sugar (100g)

• 1/2 cup water (119g)

• 1 tablespoon cinnamon powder

• 1 cube grated ginger

• 1/2 cup carrots (chopped)

ingredients for the frosting

• 1/3 cup cream cheese

• 1/4 cup powdered sugar

• 1/4 cup powdered heavy cream

• 2 tbsp maple syrup

• sprinkle of cinnamon

instructions:

1. Make the carrot cake syrup: Combine 1/2 cup carrots, 1/2 cup brown sugar, 1/2 cup water, ginger and cinnamon in a sauce pan. Bring to a boil and then lower to a simmer, reducing for about 10 minutes. Blend until smooth and set aside.

2. blend together the remaining 1/2 cup carrots and the 3/4 cup milk until smooth & then heat up the milk in the microwave for about 30 seconds until warm (make sure it’s not too hot or it will kill the yeast)

3. combine warm milk with yeast in the bowl of a stand mixer & let sit for one minute. add the sugar, then the melted butter, egg, and egg yolk and mix on medium speed until combined (you can also mix by hand)

4. gently mix in the flour until a dough ball forms

5. knead the dough in the bowl of your stand mixer for about 10 minutes (or knead by hand on your counter dusted with additional flour)

6. grease a large bowl with olive oil and place the dough inside the bowl, cover with a dish towel and let rise one hour (until the dough has doubled in size)

7. remove the dough from the bowl, and place on a lightly floured surface. Roll out until about 1/2 inch thick. Using a pizza cutter, cut the edges until you have a uniform rectangle

8. combine the carrot cake syrup, brown sugar, cinnamon and softened butter and spread over the dough, leaving a small border along the sides

9. using the pizza cutter, make small slices into one side of the dough to frame out 12 uniform pieces

10. grease a rectangular baking dish with softened butter

11. add brown sugar to the base of the baking dish

12. gently cut the pieces from one end of the dough to the other and begin rolling them up, placing in the dish one by one, cover with a dish towel and let them rise an additional hour

13. preheat the oven to 375

14. just before placing the cinnamon rolls in the oven, pour heavy cream over top

15. bake for 20-25 minutes

16. right before serving, combine cream cheese, maple syrup, heavy cream and powdered sugar and whip until thick and luscious - top the cinnamon rolls with icing

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What can I say… my OG followers remember when I used to publish on Beehive back in 2023. Well, now we’re back and better than ever. Keeping this first post short and sweet, I’ve come to realize one of the things I want to focus on is finding a way to connect and share with my little corner of the internet in a more concrete way - so here we are :)

Bringing back my current craves for today’s newsletter (AKA just things I’ve been obsessed with lately) but please let me know what do you want to see from me??

Ok! Anyways here are the current craves and faves of the week:

1. Building my summer wardrobe with a few essentials: This Doen Dress which I can easily justify cost per wear on (I own two and I’m already eyeing a third) and this fun polka dot one piece from Lalu which is so fun to pair with this polka dot hat. I’ll be wearing this all summer.

2. I just got back from Palm Springs and drank a date shake basically every single day I was there… it’s delicious but also an iconic Palm Springs right of passage apparently!

   I did a deep dive in this Food & Wine article, which put it best “Today, people flock to the Palm Springs area for concerts, tennis matches, and cultural events, but the date shake is more than a milkshake to grab on the go — it’s a sip of history and a tribute to the farmers who helped transform the Coachella Valley. Food and drink trends come and go, but the date shake endures.” Consider me influenced.

3. I just posted the recipe for my stuffed chicken pitas. My DM’s were flooded with requests when I posted them on my story. Highly recommend adding the ingredients to your grocery haul this week &&& if you plan on making.. I recommend cutting the pita into fourths to make sure they cook all the way through. And it’s also just easier to cut the pita that way lol.

4. Current Coffee Obsession: Tache pistachio milk, teaspoon of honey & a pinch of Maldon flakey sea salt with a shot of espresso over ice. Thank me later :)

5. I think everyone knows I’m addicted to a good workout set, this SWT one has my eye right now and just restocked. I’ll probably pull the trigger soon. And yes, I did feel it was my civic duty to buy the Daily Drills x Driscoll’s drop. It was just too on brand for me to pass up. I snagged the crew neck with the matching shorts, the tee and the tote because I couldn’t resist. My farmer’s market hauls are going to look so cute this summer.

   

Ok! That’s all for now. Hope you enjoyed, and let me know what you want to see next!

Xoxo,

Em

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Starting off strong

These aren't your average cinnamon rolls. We’re leveling up the classic filling with a homemade salted pistachio paste and maple syrup, then pouring heavy cream over the top right before baking. The cream soaks into the dough as it heats up, creating that super gooey, "center-of-the-roll" texture throughout the entire pan. They’re nutty, perfectly spiced, and worth every minute of the rise time.

Tips for Success
• Don’t Over-Flour: It’s tempting to keep adding flour if the dough feels sticky, but too much flour leads to dry rolls. Use just enough to handle it; a slightly tacky dough makes the softest bread.
• Room Temp Everything: Make sure your egg and egg yolk are truly at room temperature. Cold eggs can shock the melted butter and cause it to clump, which affects the dough consistency.
• The Heavy Cream Trick: Don't skip Step 10! Pouring the cream over the unbaked rolls is the "secret ingredient" that mimics high-end bakery rolls. It creates a rich, caramel-like bottom and keeps the sides soft.

ingredients:
• 1/3 cup pistachios (no shells) (43g)
• 1 tablespoon maple syrup (20g)
• 3/4 cup whole milk (180g)
• one 1/4-ounce package instant yeast (7g)
• 1/2 cup granulated sugar (100g)
• 6 tablespoons unsalted butter (85g) (4 tbsp melted & cooled; 2 tbsp softened)
• 1 large egg plus 1 large egg yolk (room temp) (approx. 70g)
• 3 cups bread flour (360g)
• 3/4 teaspoon kosher salt (4g)
• 1/2 cup brown sugar (100g)
• 1 tablespoon cinnamon powder (8g)
• Extra virgin olive oil (for greasing)
• 1/3 cup heavy cream (80g)
• 3/4 cup powdered sugar (90g)

instructions:
1. heat up the milk in the microwave for about 45 seconds until just warm
2. combine warm milk with yeast in the bowl of a stand mixer & let sit for one minute. add the sugar, then the melted butter, egg, and egg yolk and mix on medium speed until combined (you can also mix by hand)
3. gently mix in the flour until a dough ball forms
4. knead the dough in the bowl of your stand mixer for about 10 minutes (or knead by hand on your counter dusted with additional flour)
5. grease a large bowl with olive oil and place the dough inside the bowl, cover with a dish towel and let rise at least 45 minutes - one hour (until the dough has doubled in size)
6. when the dough is finished rising, add pistachios & pinch of salt to a food processor. pulse until a paste forms & then slowly add in maple syrup
7. remove the dough from the bowl, and place on a lightly floured surface. Roll out until about 1/2 inch thick. Using a pizza cutter, cut the edges until you have a uniform rectangle.
8. combine the pistachio puree with brown sugar, cinnamon and softened butter and spread over the dough, leaving a small border along the sides
9. using the pizza cutter, make small slices into one side of the dough to frame out 12 uniform pieces
10. grease a rectangular baking dish
11. gently cut the pieces from one end of the dough to the other and begin rolling them up, placing in the dish one by one, cover with a dish towel and let them rise an additional hour
12. preheat the oven to 375
13. just before placing the cinnamon rolls in the oven, pour heavy cream over top
14. bake for 15-20 minutes
15. right before serving, combine powdered sugar with a tablespoon of water to create icing (adding more until you reach your desired consistency) & top with icing
16. enjoy! if you make them send me a picture or tag me :)

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