stay tuned to see what flavors i make next!

brown butter peach crisp ice cream

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i'm going to be honest, there are a lot of people in this world that know a lot more about ice cream than i do. there is science behind how the delicate balance of fat and sugar can affect final taste and texture. i'll be the first to admit that i'm still an amateur and my base recipe will likely evolve as i learn more!

i do know that this ice cream would be considered super duper premium, with a higher fat content than jeni’s or salt and straw. it’s DECADENT! i would say more similar to caffè panna in new york. buuuut what that means is that it’s extremely luscious, creamy, and scoopable. and that’s exactly what i wanted!

hopefully you try this recipe and love it or tweak it to make a recipe of your own! :)

ice cream base

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i was honestly shocked at how corny this ice cream turned out. it truly screamed corn, rather than just being a subtle note. and that’s exactly what i wanted! and because i’m a mix-ins girl through and through, i made an ADDICTING corn brittle to sprinkle throughout as well as added a ribbon of farmer’s market blackberry jam!

stay tuned to see what flavors i make next!

blackberry corn brittle ice cream

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i kept the chocolate base, swapped almonds for a graham cracker crumble, toasted up the marshmallows, and added a luscious fudge drizzle throughout. served with extra fudge on top, of course! the end result was actually completely different from rocky road (lol) but he loved it!

stay tuned to see what flavors i’m making next!!

s’mores ice cream

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as you may have seen over on my instagram, i just got back from a month of solo traveling in spain (which i could talk about forever, but will save for a different substack post). a few days after i got back to sf, i headed up to mendocino to spend the dreamiest weekend cooking at switzer farm. AND i got to bring my bestie ! <3 back in sf for a few days to prep for, and i can’t believe i’m saying this, my move to nyc!! i’ll be spending the summer in manhattan private cheffing, which is an absolute dream come true. like HELLO!! all this to say, this summer is going to be one for the books — i can feel it in my bones.

baaaack to the ice cream! this raspberry rhubarb crumble is truly to die for. i always get so excited when i start to see rhubarb at the market. it means summer is just around the corner!

i’ll be making a new flavor of ice cream every week this summer, so stay tuneddd!

raspberry rhubarb crumble ice cream

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my friend recently made a carrot cake with carrot CARAMEL that truly blew me away. i adapted this carrot caramel recipe from ! if you haven’t tried, you MUST!!!

carrot cake ice cream

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stay tuned for my cardamom ice cream recipe at the end! it made the most delishyyy affogatos!!

tablescape

i kept the tablescape super clean and simple! tulips are my absolute favorite flowers ever and they’re so easy to arrange. here are some of the other items i used for the table:

• white linen tablecloth

• silver coupes for the affogatos

• glass taper candle holders

• linen napkins

• wine glasses

• bodega glasses

menu

DRINKS

• rosewater french 75s

BITES

• whipped ricotta + snap peas and mint

• sesame focaccia

STARTER

• marinated beets over zesty labneh

MAINS

• pistachio-crusted honey dijon salmon

• arugula farro salad

• bejeweled turmeric rice

• roasted cauliflower + tahini dressing

DESSERT

• vanilla cardamom affogatos

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rosewater french 75s

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i’ve used this base for sooo many diff flavor combos from a classic rocky road to a chocolate cherry chip. i’ll include some of my favorites below!

chocolate ice cream base

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two things about me: i love an olive and i love a theme. when one of my FAVORITE brands, divina, approached me to host an olive-themed dinner party, i was like DUHHH!! i wanted everything from the menu to the tablescape to reflect the theme, so i included olives in every dish i served.

a HUGE thank you to my talented friend for photographing all the little details! <33

let’s get into the menu!

tablescape

i don’t usually include details about the tablescape in my newsletters, but i absolutely love how this one came together. here are the deets!

• white linen tablecloth

• silver coupes filled with green olives

• glass taper candle holders

• olive napkins

i worked with an amazing local florist (@petalsby.ru) to source the florals! we used green hydrangeas, amaranths, and anthuriums.

menu

DRINKS

• classic campari spritz + castelvetrano olive garnish

BITES

• marinated olive focaccia

• whipped ricotta + marinated olives

• olive dip trio

STARTER

• sicilian tuna crudo

MAINS

• slow-roasted halibut + citrus, herbs, and crushed castelvetrano olives

• green olive pesto pasta

• greek salad checkerboard

• shaved radicchio salad

DESSERT

• chocolate olive oil cake + whipped brown butter crème fraîche

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classic campari spritzes

spritzes are truly the BEST dinner party beverage because you don’t need to prep any special juices or syrups and they come together super quickly. i love campari spritzes — they’re kinda like an elevated, more adult version of an aperol spritz. a little more bitter / less sweet. perfect aperitif in my book!

i follow a simple 3-2-1 ratio for all spritzes — 3 oz bubbly (i love prosecco), 2 oz liquor (like campari), 1 oz sparkling water. love serving these topped with castelvetrano olives!

ps i love love love these wine glasses for spritzes. the crispiest crunchiest spritzes ever!!

whipped ricotta + marinated olives

this whipped ricotta is one of my favorite apps to serve! it’s so quick to whip up and can be topped with really anything. i served this with focaccia (my go-to recipe is the bon appetit no-knead focaccia), both topped with my famous marinated olives.

MARINATED OLIVES

• 1/3 cup olive oil

• 3 bay leaves

• 2 cloves garlic, sliced

• a few sprigs of thyme + rosemary

• zest of 1 lemon (i use a veggie peeler to peel large strips of zest)

• splash of red wine vinegar

• 1-2 cups castelvetrano olives

1. heat olive oil, bay leaves, garlic, thyme, and rosemary in a small pan on medium-low heat until fragrant. you don’t want to brown the garlic here.

2. cut the heat and add the lemon zest and red wine vinegar.

3. add the olives to a jar and pour the marinade over. refrigerate for up to two weeks.

WHIPPED RICOTTA

• 15 oz whole milk ricotta

• 1 tsp olive oil

• salt + pepper

1. add the ricotta, olive oil, salt, and pepper to a quart-sized deli container. blend with an immersion blender until completely smooth. taste and adjust seasoning.

2. to serve, spread on a large plate and top with marinated olives.

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sicilian tuna crudo

this crudo is super simple and highlights just a few quality ingredients.

• sashimi-grade tuna, thinly sliced

• green olives, roughly chopped or ripped into small pieces

• capers

• whole black peppercorns, crushed

• flaky salt

• olive oil

1. arrange the tuna on a plate and top with the green olives, capers, and crushed black peppercorns. season with flaky salt and drizzle olive oil over top.

slow-roasted halibut + citrus, herbs, and crushed castelvetrano olives

serves 8-10

slow-roasting is my absolute FAVORITE way to cook fish!! it comes out so buttery and tender every time.

HALIBUT

• 2 lemons, sliced

• 1 orange, sliced

• parsley

• dill

• 3 lb halibut

• salt + pepper

• olive oil

1. preheat the oven to 300ºf. place half of the lemon and orange slices on a parchment-lined baking sheet. place a handful of parsley and dill on top of the citrus.

2. season the halibut on all sides with salt and pepper. place on top of the citrus and herbs. top with more herbs and place the remaining citrus slices on top. give everything a good drizzle of olive oil and bake for 20-25 minutes or until the internal temperature reaches 130-135ºf.

GARNISH

• castelvetrano olives

• variety of oranges like navel, cara cara, blood

• parsley

• dill

1. roughly chop or crush the castelvetrano olives.

2. supreme the citrus: slice both ends off of the orange. trim off the peel, removing as much of the pith as possible. using a paring knife, slice along the membrane of each orange segment. the segments should pop right out.

3. arrange the olives, citrus segments, and herbs over the halibut and serve.

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green olive pesto pasta

serves 8-10 people

• 2/3 cup walnuts, toasted

• 2 cups pitted green olives

• 2 cups parsley

• 1 cup basil

• 2 cloves garlic

• 2 tbsp lemon juice

• 1 cup extra virgin olive oil

• 1 lb bucatini

• burrata, basil leaves, green olives to garnish

1. add walnuts, olives, parsley, basil, garlic, lemon juice, and olive oil to a food processor or blender. blend until completely smooth. taste and season with salt if needed (the olives are already pretty salty).

2. cook the bucatini to al dente, reserving a cup of pasta water. return the pasta to the pot and add the pesto with a splash of pasta water. toss to combine. plate and top with burrata, basil leaves, and green olives.

greek salad checkerboard

serves 8-10

• 8 oz feta cheese block, cut into 1” cubes

• 3 persian cucumbers, sliced 1” thick

• 1 cup cherry tomatoes, halved

• 1/2 cup kalamata olives

• flaky salt + pepper

• dried oregano

• olive oil

1. arrange the feta cubes, cucumbers, tomatoes, and olives in a checkerboard. top with flaky salt, pepper, dried oregano, and a drizzle of olive oil.

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shaved radicchio salad

serves 8-10

CITRUS VINAIGRETTE

• 1/3 cup oil

• 1/3 cup lemon juice

• 1/2 orange, zested and juiced

• 1/2 tsp honey

• 2 small cloves garlic

• 1 tsp dijon

• salt + pepper

1. blend all ingredients together until smooth. taste and adjust seasoning.

SALAD

• 3 heads radicchio, thinly sliced

• 1/2 shallot, thinly sliced and rinsed

• tangerine and chili olives

• 4 oz goat cheese, crumbled

• 1/3 cup candied pecans

1. toss radicchio, shallots, and olives in dressing. top with crumbled goat cheese and candied pecans and serve.

chocolate olive oil cake + whipped brown butter crème fraîche

i adapted my favorite chocolate cake recipe from to use olive oil and make one 9” layer.

CAKE

• 1 3/8 cups (180 g) all-purpose flour

• 1 1/2 cups (300 g) sugar

• 1/2 cup + 1 tbsp (47.5 g) dutch-process cocoa powder

• 1/2 tbsp (1 1/2 tsp) baking soda

• 3/4 tsp baking powder

• 3/4 tsp salt

• 3/4 cup buttermilk

• 6 tbsp (3/8 cup) olive oil

• 1 egg + 1 yolk

• 3/4 tsp vanilla

• 3/4 cup hot brewed coffee

1. preheat the oven to 350°F. butter a 9” cake pan, add a round of parchment to the bottom, butter again, and flour.

2. mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium-sized mixing bowl.

3. in a large mixing bowl, whisk together the buttermilk, olive oil, eggs, and vanilla.

4. add the flour mixture to the buttermilk mixture and whisk to combine. pour in the coffee while whisking.

5. pour the batter into the prepared pan and bake for about 30 minutes until the cake springs back when lightly touched.

6. cool in the pan for 30 minutes then turn out onto a wire rack to cool completely.

WHIPPED CRÈME FRAÎCHE

• 1/4 cups butter, cold or room temp

• 1 cup heavy cream

• 1/3 cup crème fraîche

• 1 tbsp powdered sugar

• 2 tsp vanilla bean paste

• pinch of salt

1. brown the butter in a small pan. pour off as much of the liquified butter as possible (can save for another use) and reserve all of the toasted milk solids at the bottom.

2. add the heavy cream, crème fraîche, toasted milk solids, powdered sugar, vanilla bean paste, and salt to a mixing bowl. beat with an electric mixer until medium peaks form.

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party favors!

i love sending guests home with a little something to enjoy the next day! I made a big batch of my marinated olives and packaged them up in little deli containers. such a cute and easy party favor!

that’s all for my olive pop up! i had so much fun with this menu and i hope you enjoy these recipes!! :)

xx nicole

i’ve racked up quite a few meal prep sessions over the years and this coconut curry poached cod is one of my clients’ absolute favorites! it checks off all of the above AND comes together fairly quickly. perfect for a weeknight meal + leftover meal prep!

coconut curry poached cod

serves 4

• 4 (6 oz) cod fillets

• kosher salt

• 2 tbsp avocado oil

• 1/2 yellow onion, sliced

• 8 cloves garlic, roughly chopped

• 4” ginger, roughly chopped

• 2 tsp red pepper flakes

• 3 tbsp curry powder

• 2 cans full-fat coconut milk

• 1 1/2 tsp fish sauce

• 1 tsp honey or brown sugar

• 4 heads baby bok choi (chard, kale, or spinach would also be great)

• cilantro and lime wedges to garnish

1. pat the cod dry and season well on all sides with salt.

2. in a large pan, heat the avocado oil for a few minutes over medium heat. add the yellow onion, garlic, and ginger and sauté for 8-10 minutes, or until the onion is soft and translucent. season with salt and add the red pepper flakes and curry powder. stir to combine and let cook for 1-2 minutes until the spices become fragrant.

3. add the coconut milk to the pan to deglaze and stir to combine. season with the fish sauce and honey. taste the sauce and adjust to your preference. if you aren’t familiar with fish sauce, it can be a bit strong. add a little at a time to avoid the sauce becoming too salty.

4. bring the sauce to a simmer, drop in the cod fillets, and then turn the heat down to low. cover and cook for 8-10 minutes, or until the fish is completely opaque and flaky (130°F internal). remove the cod to a plate and set aside. the smaller pieces will cook faster than the larger pieces, so keep an eye on them.

5. add the bok choi to the sauce and increase the heat to medium. cover and cook for 4-6 minutes, or until the stems are completely tender.

6. plate the fish and spoon the bok choi and coconut curry sauce over top. garnish with cilantro and lime wedges.

i hope you try it!

xx nicole

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this flavor incorporates a few fun components — a luscious cereal milk base, an addicting cereal crumble, and the cute lucky charms marshmallows! I found that a standard box of cereal was perfect for 8 pints, but since not everyone wants to make 8 pints of ice cream at a time, i cut everything in half.

enjoy!!

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lucky charms ice cream

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pitorro de coco is a puerto rican spirit infused with coconut. i’ve never actually tried it, so had to use my imagination to come up with a flavor combination that would work in an ice cream. i landed on a coconut rum base with a homemade coconut caramel sauce swirled throughout.

100% of revenue i make through this post will be donated to the immigrant defense project.

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pitorro de coco ice cream

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for my first batch of the year, i decided to make one of my most popular flavors from 2025 — snickerdoodle. one thing about me is that if there’s a snickerdoodle ice cream on the menu, i’m getting it. my very favorite in sf is from bi rite (called ricanelas) and i wanted to see if i could recreate it at home. the key to a great snickerdoodle ice cream is the balance of spices in the base — and i have to say, i think i nailed it.

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i had avoided making arancini for the longestttt time — because i thought that they were going to be messy, and time-intensive, and not as good as the ones i could get from my favorite italian restaurant. turns out, they’re actually none of those things! i will say, they do require a teensy bit of foresight (you have to make the risotto the night before or at least a few hours in advance). but all-in-all, very worth it. perfect fall appy — i hope you try them!

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butternut squash arancini

makes 45-50

BUTTERNUT SQUASH RISOTTO

we’re doing a baked risotto here (which i know people have opinions about). but guess what, it’s efficient and you’re just going to fry it anyways!

• 1 tbsp olive oil

• 1 yellow onion, chopped

• kosher salt

• black pepper

• 1 small-medium butternut squash, cut into 1/4-inch cubes

• 2 garlic cloves, chopped

• 10-15 sage leaves

• 1/2 cup dry white wine

• 4 cups vegetable broth

• 1 cup uncooked arborio rice

1. preheat the oven to 350°F.

2. in a dutch oven, heat the oil over medium heat. add the onion, season with salt and pepper, and cook for 3-4 minutes or until the onions start to soften. add the butternut squash and cook for 6-8 minutes. stir in garlic and sage and cook for 1-2 minutes.

3. pour in the wine and broth and bring to a boil. cover, turn the heat down to low, and cook for 10-15 minutes or until the squash is completely soft. use an immersion blender to blend everything until silky smooth.

4. add the rice and bring back up to a simmer. move the pot to the oven and bake for 25-30 minutes, stirring a few times.

5. once the rice is completely tender, pour it onto a parchment-lined quarter sheet pan to cool for 10-15 minutes. move to the fridge to cool completely for at least a few hours or overnight.

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ARANCINI

now that you’ve made the risotto, it’s really all about assembly.

• 1 cup flour

• 3 eggs, beaten

• 2 cups panko

• kosher salt

• black pepper

• 8 oz fresh mozzarella — either mini pearls or 1/2” cubes

• neutral frying oil

• flaky salt

1. set up your dredging station with three large dishes. add flour to one, eggs to another, and panko to the third. season each component with salt and pepper.

2. start with a small scoop of your cooled risotto and flatten it out in your palm. place a mozzarella pearl or cube in the center and wrap the risotto around to cover on all sides. you want just enough to fully cover the mozzarella, so you can add or take away some risotto as you work.

3. roll the arancini in the flour to coat all sides, knocking off any excess. then roll in the egg. finally, roll in the panko until evenly covered. place on a parchment-lined baking sheet and repeat until you run out of risotto.

4. heat about 3” of oil in a dutch oven or large pan over medium-high heat to 350°F. drop 5-6 arancini in at a time, stirring gently with a wooden spoon to ensure even browning on all sides. once the arancini are a nice deep golden color, remove with a slotted spoon and cool on a wire rack or a baking sheet lined with paper towels. finish with a sprinkle of flaky salt.

*these are super easy to make ahead of time! you can pop them in the fridge until you’re ready to serve. reheat at 350°F convection on a wire rack to ensure a crispy outside and ooey-gooey center.

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i love to top these off with a generous shaving of parm and some fresh sage leaves to garnish! they are truly delish and i hope you try them out! :)

xx nicole

ig @nic.cookss

tiktok @nic.cooks

this past weekend, i hosted another pop up dinner in my apartment in san francisco. if you saw my spring pop up dinner post, then you know that a pop up is an event you host in your home or in a restaurant / bar space with a set or limited menu (usually charged per plate). my vision with these pop ups was to bring together a group of strangers and treat it somewhat like a social club. what better way to meet new people than over a shared meal!

i donated all profits from this meal to world central kitchen, an organization doing amazing humanitarian work increasing access to food around the globe. food is a lifeline — not only literally but a lifeline for community, a sense of stability, and joy.

i planned this dinner (and all of my other events) using ’s notion template. i keep talking about it because it is truly a lifesaver when it comes to staying organized for an elaborate meal or big event. linking a tiktok i filmed about how i like to use the template. btw i am not affiliated with notion in any way!! yet…..

@nic.cooksReplying to @alex 🔖 clinically obsessed with @Maddy DeVita’s @Notion template 😃 it has seriously changed my life!!! #dinnerpartyplanning #notion

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the menu was heavily inspired by my lebanese roots, but i also took a lot of inspiration from my recent trip to turkey (which i wrote about here). let’s get into it!

menu

DRINKS

• pomegranate aleppo spritzes

BITES

• muhammara

• ’s sizzled scallion dip

• pita + crudités

STARTER

• mini stuffed tomatoes

MAIN

• slow roasted lamb + whipped hummus

SIDES

• turkish spoon salad

• roasted cauliflower + tahini dressing

• za’atar roasted potatoes + toum

DESSERT

• rose cardamom cake + pistachio whipped cream

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pomegranate aleppo spritzes

serves 8-10

POMEGRANATE ALEPPO SYRUP

• 3 cups pomegranate juice

• 2 tbsp aleppo pepper

1. pour the pomegranate juice into a small saucepan. bring to a boil and then reduce to a simmer for about 20-30 minutes. once the juice is reduced by about half and is nice and syrupy, take off the heat.

2. add the pomegranate syrup and aleppo pepper to a jar and refrigerate overnight.

POMEGRANATE ALEPPO SPRITZ

• 2 1/2 cups vodka

• 1 1/4 cups lemon juice

• 3/4 cup pomegranate aleppo syrup

• 4 cups sparkling water

1. stir all ingredients together in a pitcher. rim your glasses with aleppo pepper and add ice. pour spritzes into your prepared glasses and enjoy!

muhammara + crudités + sizzled scallion dip

crudités and a couple of delicious dips are my idea of a perfect little snack! i made my favorite sizzled scallion dip by as well as muhammara, a red pepper dip popular across the middle east.

MUHAMMARA

• 1/2 cup walnuts

• 2 red bell peppers

• 1/4 cup breadcrumbs

• 1 tbsp olive oil

• 1 tbsp aleppo pepper

• 1/2 tbsp tahini

• 1/2 tsp lemon juice

• 1/4 tsp paprika

• 1/2 tbsp pomegranate molasses

1. preheat the oven to 350°F. toast walnuts until fragrant, about 8–10 minutes.

2. once the walnuts are toasted, place a rack in the upper third of the oven and heat the broiler. broil bell peppers on a baking sheet, turning occasionally, until skins are fully charred, 12–15 minutes.

3. transfer bell peppers to a bowl and cover tightly with plastic wrap so that they steam for about 10 minutes.

4. add walnuts and bread crumbs to a food processor and blend until very small.

5. remove skins and seeds from the bell peppers. add the peppers to the food processor along with the oil, aleppo pepper, tahini, lemon juice, paprika, and pomegranate molasses. blend until smooth and season to taste with salt.

6. serve on a plate with a sprinkle of aleppo pepper and a drizzle of olive oil.

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mini stuffed tomatoes

these mini stuffed tomatoes were inspired by my recent trip to turkey and greece (which i wrote about here)! they’re stuffed with an herby rice and baked until they get nice and steamy. love these as an app or adding ground chicken or beef to make it a main dish!

• 14 small tomatoes

• 1 yellow onion, minced

• 4 cloves garlic, minced

• 28 oz can crushed tomatoes

• 2 tbsp olive oil

• 1/4 cup dry white wine

• 1/2 cup flat-leaf parsley, chopped finely

• 1/2 cup fresh mint, chopped finely

• 1/2 cup long-grained white rice

• 1/2 cup water

1. preheat the oven to 350°F.

2. cut around the tomato stems and set the tops aside. scoop out the tomato flesh and reserve in a bowl. place the tomato shells in a medium-sized baking dish.

3. squeeze the juice out of the reserved flesh and chop it up finely.

4. heat the olive oil in a medium-sized pan with a tight-fitting lid. add the onion and garlic and sweat for about 5 minutes until translucent.

5. add the chopped tomato flesh, crushed tomatoes, and white wine. simmer for about 10 minutes over medium-low heat.

6. add the rice and the water and stir to combine. cover, reduce the heat to low, and simmer for about 20 minutes, or until the rice is cooked through.

7. off the heat, mix in the fresh herbs. season to taste with salt.

8. gently scoop the rice mixture into the tomato shells and put the reserved tops on the tomatoes.

9. drizzle the tomatoes with olive oil and bake for about 20 min or until completely tender.

*this recipe makes about twice as much filling as you need to stuff the tomatoes. i love having a little extra to eat throughout the week, but feel free to halve the recipe!

*you can add 1/2 lb ground meat to the filling (add it after sweating the onions and garlic). i typically use larger tomatoes for the meat version, which take longer to bake — closer to an hour. because the filling will be baking for much longer, i don’t cook it all the way though before stuffing (simmer for about 10 minutes instead of 20).

slow roasted lamb + whipped hummus

serves 10-12

slow-roasted meats are a secret weapon. they’re SO tender and flavorful but so low-effort. they’re great when you’re serving a lot of other dishes that require your attention. i roasted this lamb the day before my dinner and reheated on the stove over low heat. this recipe is based on ’s slow cooked lamb with white wine and potatoes.

i served it over my luscious whipped hummus! i’ve spent years perfecting this recipe (pulling tricks and techniques from all over). truly the best!

SLOW ROASTED LAMB

• 1 5-pound boneless leg of lamb

• kosher salt

• black pepper

• 1 1/2 yellow onions

• 2 heads garlic, unpeeled, halved crosswise

• 1 lemon, halved crosswise

• 1 bunch thyme

• 3-4 sprigs rosemary

• 1 750ml bottle dry red wine

• 2 cups pomegranate juice

• olive oil

1. season lamb very well with salt and pepper. cover and chill in the fridge for 12-24 hours. you can skip this overnight step, but it helps season the lamb evenly throughout.

2. preheat the oven to 300°F. place the lamb in a large dutch oven. add onions, garlic, lemon, thyme, and rosemary around lamb and pour the wine and pomegranate juice over everything. drizzle a good amount of olive oil until there is a nice layer floating on top.

3. place in the oven and roast for four hours. you’ll know the lamb is done when it easily shreds and falls apart. you can also use a meat thermometer to check that it is fully cooked throughout (it should be at least 145°F).

4. to serve, lift the lamb out of the pot and shred on a cutting board. plate and spoon over a bit of the remaining juice from the pot.

WHIPPED HUMMUS

• 1 can chickpeas, rinsed

• 1 tsp baking soda

• juice of 1 lemon

• 1 garlic clove, grated

• 1 tsp salt

• 1/3 cup tahini

• ice water + ice cubes

1. add the rinsed chickpeas to a pot and cover with water. add the baking soda and bring to a boil. reduce to a simmer and let cook for about 15-30 minutes or until the chickpeas are completely soft.

2. meanwhile, add the lemon juice, garlic, and salt to the bowl of a food processor. let the mixture sit for at least 10 minutes to mellow out the raw garlic.

3. add the tahini and blend until a thick paste forms. add a couple tablespoons of ice water as the food processor is running (just enough to make it creamy). blend until completely smooth.

4. when the chickpeas are done cooking, drain them, and add them to the food processor. for an extra silky hummus, push the chickpeas through a fine mesh sieve before adding to the food processor (a bit of an arm workout!). blend until completely smooth and fluffy, scraping down the sides as needed. add an ice cube or two as it blends and more lemon juice and salt to taste.

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turkish spoon salad

serves 6-8

i had this salad for the first time when i was in turkey and loved how you get a bit of everything in each bite. don’t get me wrong, i love a chunky greek salad as much as the next girl, but there’s a special place in my heart for a truly scoopable salad. this turkish version is dressed with a touch of pomegranate molasses and finished with toasted walnuts.

• 1 cucumber, chopped finely

• 1 green bell pepper, chopped finely

• 2 roma tomatoes, chopped finely

• 1/2 red onion, chopped finely

• olive oil

• pomegranate molasses

• kosher salt

• 1/4 cup walnuts, toasted and chopped finely

1. add the cucumber, bell pepper, tomatoes, and red onion to a serving bowl. drizzle over olive oil and pomegranate molasses and season with salt. toss to combine and adjust to taste. sprinkle toasted walnuts over top.

roasted cauliflower + tahini dressing

serves 6-8

this is one of my GO TO side dishes. i have never been cauliflower’s #1 fan, but roasting it hot and fast in the oven makes it super nice and charred on the outside and soft on the inside.

TAHINI DRESSING

• 1/4 cup tahini

• 1/4 cup lemon juice

• 1/4 cup olive oil

• 1 clove garlic, grated

• 1 tsp dijon

• salt

• pepper

1. whisk all ingredients together until completely emulsified.

CAULIFLOWER

• 2 heads cauliflower, cut into florets

• olive oil

• red pepper flakes

• salt

• pepper

• 1/2 cup roasted and salted pistachios, roughly chopped

• 1/2 cup fresh mint, roughly chopped

1. preheat the oven to 425°F.

2. add the cauliflower to two sheet trays lined with parchment paper. drizzle over olive oil, sprinkle a pinch of red pepper flakes, and season with salt and pepper. toss to evenly coat.

3. roast for about 20 minutes, tossing about halfway through, until completely soft and starting to char a bit. serve on a plate, drizzle over tahini dressing, and sprinkle pistachios and mint on top.

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za’atar roasted potatoes + toum

these za’atar roasted potatoes are a key player in my rotation. perfect as a dinner party side or to make for a weeknight dinner. i already posted the recipe in my summery sonoma dinner party newsletter (sub aleppo for za’atar). check it outttt!

rose cardamom cake + pistachio whipped cream

the STAR of the show! actually the lamb is giving it a run for its money. but i absolutely love this rose cardamom cake — the combo of flavors is a dreeeam! i’ve made this cake countless times and also love baking in mini muffin tins and serving as little teacakes. i adapted the recipe from broma bakery’s persian love cake.

CAKE

• 1/2 cup butter, at room temp

• 1 cup sugar

• 2 eggs

• 3 tbsp canola oil

• zest of one lemon

• 2 tsp lemon juice

• 2 tbsp rose water

• 1 tsp vanilla

• 1 1/2 cups flour

• 1/2 cup almond flour

• 2 tsp cardamom

• 1 tsp baking powder

• 3/4 tsp salt

1. preheat oven to 350°F and line a 9” cake pan with parchment.

2. in a mixer, cream the butter and sugar. add eggs one at a time and then the oil and mix until combined. add lemon zest, lemon juice, rose water, and vanilla and mix.

3. in a small bowl, mix flour, almond flour, cardamom, baking powder, and salt. add to the wet ingredients while mixing on low speed until just combined.

4. pour the batter into the cake pan and bake for 30-35 minutes, or until the top springs back when you touch it. cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

ROSE SYRUP

• 1/2 cup sugar

• 1/4 cup water

• 2 tsp rose water

1. add the sugar, water, and rose water to a cup and microwave until the sugar is completely dissolved. cool slightly in the fridge — you want it to be very thick and sticky.

CAKE DECOR

• 1/4 cup dried rose petals

• 1/2 cup raw pistachios, finely chopped

1. when your cake is completely cool (and still on the wire rack), brush the rose syrup over the top. sprinkle over the rose petals, pressing them down slightly to adhere. sprinkle pistachios over top.

2. brush the sides of the cake with the syrup. take a small handful of the pistachios and press them to the sides of the cake.

*you can find dried rose buds at most middle eastern markets

PISTACHIO WHIPPED CREAM

• 1 cup heavy cream

• 2 tbsp pistakio creamy pistachio spread

1. whip the cream to soft peaks. add the pistachio spread and continue to whip to stiff peaks.

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party favors!

pistakio VERY kindly sent some of their creamy pistachio spreads for me to share with my guests! pistachio is one of my all-time favorite flavors and i was blown away by how perfect the flavor in this spread was. it was SUPER pistachio-y, basically tasted like a better version of the real deal. made the most delicious pistachio whip! i can’t wait to see what everyone makes with it! :)

that’s all for this month’s pop up! i absolutely love hosting these and hope to do many more sooooon!

xx nicole

ig @nic.cookss

tiktok @nic.cooks

one of my favorite parts of cheffing for special events and dinner parties is creating the menu! my goal is always to put together a menu centered around seasonal produce, feel-good food, and all-around deliciousness that makes the guests feel like i’m a certified superstar. of course i want them to love their dinner but if a side effect is them thinking i’m fabulous… i’m not complaining!

as always, i used my favorite notion template from to plan the dinner! i love linking my pinterest board directly in my planner for inspiration.

here’s a menu from a recent dinner party i did for a 50th birthday party in sonoma. think summery, light, fresh, and fun!

menu

DRINKS

• watermelon margaritas

BITES

• whipped feta + roasted balsamic strawberries

• tomato basil bruschetta

• farmer’s market crudités + green goddess tahini dip

• pigs in a blanket + honey mustard

SALADS

• apricot + avocado little gem salad

• alpine inn summer salad

MAINS

• cherry tomato chicken parm + fresh pasta

• grilled steak + herby chimichurri (no recipe just vibes)

SIDES

• aleppo roasted yukon gold potatoes + toum

• sesame focaccia

DESSERT

• chocolate cake + brown butter vanilla bean cream cheese frosting

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watermelon margaritas

serves 10

all i’m gonna say is that these babies are dangerous…..

• 3 3/4 cups fresh watermelon juice*

• 2 1/2 cups tequila

• 2 cups triple sec

• 1 1/4 cup lime juice

• 1/2 cup agave syrup

• tajín

• jalapeños, sliced

1. mix the watermelon juice, tequila, triple sec, lime juice, and agave in a large pitcher. adjust agave to taste.

2. rim your glass with tajín and pour over ice. garnish with jalapeños.

*to make watermelon juice, just blend up watermelon and strain through a fine-mesh sieve.

whipped feta dip + roasted balsamic strawberries

ROASTED STRAWBERRIES

• 1 lb strawberries

• 1 tbsp balsamic vinegar

• 1 tsp honey

1. preheat oven to 350°F.

2. wash and cut berries into halves or quarters and add to a baking dish. whisk together the balsamic and honey in a small bowl. pour over the strawberries and mix.

3. roast for 30-35 minutes. when done, allow to cool for 10 minutes, then put them in the fridge.

WHIPPED FETA

• 1 block feta

• 2 tbsp greek yogurt

• 1 tbsp olive oil

• black pepper

• fresh basil, thinly sliced

1. add all ingredients for whipped feta to a food processor. blend until smooth, then store in the fridge.

2. to serve, spoon whipped feta onto a large, shallow dish. add the roasted strawberries over top. garnish with lots of black pepper and fresh basil.

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tomato basil bruschetta

i think i originally got this recipe from delish.com but it’s lived in my notes app for YEARS. simply the best-ever bruschetta! imo, good tomatoes and letting everything marinate for a bit makes alllll the difference.

• 1/4 cup olive oil

• 2 cloves garlic, thinly sliced

• 4 large tomatoes, diced small

• 1/4 cup basil, thinly sliced

• 2 tbsp balsamic vinegar

• 1 tsp kosher salt

• pinch red pepper flakes

• 1 baguette

1. preheat the oven to 400°F.

2. heat the oil and cook the garlic until it just starts to brown (2-4 min). remove from the heat immediately and pour into a medium mixing bowl.

3. toss in the tomatoes, basil, balsamic, salt, and red pepper flakes. let marinate at room temp for at least 30 minutes to use immediately or in the fridge for a few hours.

4. slice the bread and lightly brush each side with olive oil. arrange on a baking sheet and toast in the oven for 10-15 min (turning halfway through).

5. top bread with a spoonful of the tomato mixture and enjoy immediately.

farmer’s market crudités + green goddess tahini dip

nothing beats a gorgeous crudités platter in the summertime! and pairs beautifully with this green goddess tahini dip inspired by ! here are my tips on how to slay the crudités:

CRUDITÉS

• celery — i always try to make sure these are cut to the same length because i feel like it helps tame the chaos of a veggie plate. i also prefer cutting these in half lengthwise to create more slender pieces.

• carrots — if i can find any specialty heirloom or smaller carrots, i’ll pick those up! i prefer not having to chop them up, but rather slicing them once lengthwise to get a cute little triangle shape. i like to keep about 1” of the carrot tops for a bit of added ~whimsy. i save the carrot tops to fill in any gaps on my platter!

• persian / cocktail cucumbers — i like to style cucumbers two ways 1) creating stripes with a vegetable peeler and then slicing on the diagonal and 2) if i can find cucumbers small enough, i love the look of halving them lengthwise.

• bell peppers — nothing super special here! i slice them into slender pieces to match the shape of the celery / carrots / cucumber.

• fancy radishes — depending on the status of the greens, i love to keep them on!

• fun garnishes — edible flowers, candy cane beets, watermelon radishes, etc.

GREEN GODDESS TAHINI DIP

• 1/2 cup parsley

• 1/2 cup basil

• 1 cup tahini

• 1 clove garlic

• 1/2 lemon, juiced

• kosher salt

1. add the parsley, basil, tahini, garlic, lemon juice, and salt to a blender. blend until completely smooth, adding a bit of water as needed to loosen everything up. taste and adjust lemon and salt.

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pigs in a blanket + honey mustard

full credit to cafe hailee’s recipe because it reinvigorated my LOVE for piggies in a b!! these are always the first to go at any function — a crowd pleaser!

PIGS IN A BLANKET

• 1 package (2 sheets) puff pastry

• 12 oz mini all-beef hot dogs

• 1 egg

• 1 tbsp water

• poppy seeds

• sesame seeds

HONEY MUSTARD

• 1/3 cup mayo

• 1/4 cup dijon mustard

• 2 tbsp honey

1. preheat oven to 425°F and line a sheet tray with parchment paper.

2. cut each puff pastry sheet into four pieces. cut each fourth in half, lengthwise. cut each eighth diagonally to make two triangles per piece. you’ll end up with 16 triangles per sheet.

3. place a hot dog at the base of a triangle and roll up snugly. place on the prepared sheet tray seam side down. repeat until you run out of hot dogs or dough.

4. whisk egg and water together until fully combined. egg wash the pastry and sprinkle with poppy seeds or sesame seeds. bake for 20-25 minutes, or until golden.

5. while they bake, make the honey mustard. add mayo, mustard, and honey to a small bowl and mix to combine.

apricot + avocado little gem salad

serves 5-7

QUICK-PICKLED SHALLOT

• 2 tbsp white vinegar

• 3/4 tsp sugar

• 1/2 tsp kosher salt

• 1/4 cup water

• 1 shallot

1. add the vinegar, sugar, salt, and water to a container and mix. microwave for about 30 seconds, or until it’s pretty warm.

2. thinly slice the scallions using a mandolin (i like to use the second setting so they still hold their shape a bit).

3. add the sliced shallot to the pickling mixture and stir to combine. let sit at room temp for one hour, then store in the fridge.

CHAMPAGNE VINAIGRETTE

• 1/4 cup olive oil

• 3 tbsp champagne vinegar

• 1 clove garlic, grated

• 1 tsp dijon mustard

• 1/2 tsp honey

• kosher salt

1. in a tall container, add the olive oil, champagne vinegar, grated garlic, dijon, honey, and salt. use an immersion blender to emulsify.

SALAD

• 2-3 heads little gem

• 3 apricots, sliced

• 1 avocado, cubed

• 2 tbsp pepitas

• fresh basil

• ricotta salata / pecorino

1. separate the leaves of the little gem. i like to rip up the bigger leaves into bite-sized pieces and leave the smaller leaves whole.

2. add the little gem, apricots, pickled shallots, pepitas, and fresh basil to a salad bowl. toss with a couple of tablespoons of the champagne vinaigrette (you won’t need much). add the avocado and shave the ricotta salata over top using a veggie peeler. give the salad one last gentle toss to combine.

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alpine inn summer salad

serves 6-8

i had this salad on a perfect summer day sitting in the beautiful alpine inn garden. recreating it at home brought me right back to that moment!

• 1 cucumber

• 2 peaches, cut into 1” cubes

• 2 heirloom tomatoes, cut into 1” cubes

• 1 cup watermelon, cut into 1” cubes

• 1/4 red onion, thinly sliced and rinsed

• 1/4 bulb fennel, thinly sliced

• mint

• basil

• champagne vinegar

• flaky sea salt

• 1/4 cup feta, crumbled

1. using a vegetable peeler, peel stripes lengthwise down the cucumber. slice on the diagonal, rotate slightly, and slice again diagonally. this is called an oblique cut and leaves you with a nice shape!

2. add cucumber, peaches, tomatoes, watermelon, red onion, fennel, mint, basil, and a bit of champagne vinegar to a platter. toss gently to combine. finish with flaky salt and feta over top.

cherry tomato chicken parm + fresh pasta

serves 6

i’m obSESSED with this summery take on a chicken parm! crispy chicken cutlets under a heaping pile of a cherry tomato basil sauce and served with dollops of burrata. enough said!!!

CHERRY TOMATO SAUCE

• 1/2 cup olive oil

• 10-15 garlic cloves, thinly sliced

• 1/4 cup tomato paste

• red pepper flakes

• 3 pints cherry tomatoes, some halved and some whole

• kosher salt

• 1/2 cup basil, thinly sliced

1. heat the olive oil and garlic in a large pan over medium heat. once the garlic starts to become fragrant, add the tomato paste and a pinch of red pepper flakes. cook for a few more minutes or until the tomato paste turns a rusty color.

2. add the cherry tomatoes, season with salt, and mix to combine. cook for 10-15 minutes or until the tomatoes break down and start to become jammy and saucy. taste and adjust salt.

3. off the heat, add the basil and mix to combine.

CHICKEN CUTLETS

• 3 boneless, skinless chicken breasts

• 4 garlic cloves, grated

• 1 lemon, juiced

• 2 tbsp olive oil

• kosher salt

• 1 cup flour

• garlic powder

• onion powder

• pepper

• 2 eggs

• 2 1/2 cups panko breadcrumbs

• vegetable oil

• flaky salt

• 8 oz burrata

1. slice each breast in half so you end up with six pieces of chicken, each half the thickness of the original breast. cover with plastic wrap and use a mallet or heavy pot to pound until they’re about 1/3” thick.

2. combine garlic, lemon juice, and olive oil in a baking dish. season chicken cutlets all over with salt. add to marinade and turn to coat. let sit for 20-60 minutes.

3. add flour to a large dish or quarter sheet tray and season with garlic powder, onion powder, salt, and pepper.

4. in another dish or tray, whisk eggs with 2 tbsp water and season with garlic powder, onion powder, salt, and pepper.

5. add panko to a third dish or tray.

6. lift cutlets one by one out of the marinade. dredge in the flour, dip into the egg wash, and press into the panko. place cutlets on a baking sheet lined with parchment. chill for at least 20 minutes and up to 24 hours.

7. set a wire rack on a baking sheet. heat about an inch of oil in a large pan until it reaches 300°F.

8. carefully lower the chicken cutlets into the pan and cook for about 2 minutes on each side or until deep golden brown with an internal temp of 165°F. transfer to the wire rack and season with flaky salt.

9. to serve, add the crispy chicken cutlets to a platter. spoon over your cherry tomato sauce and add dollops of burrata over top. finish with a sprinkle of flaky salt and fresh basil.

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aleppo roasted yukon gold potatoes + toum

serves 6-8

• 3 lbs small yukon gold potatoes, halved

• 1/4 cup butter, melted

• olive oil

• kosher salt

• aleppo pepper

1. preheat the oven to 425°F.

2. add yukon golds, melted butter, a healthy drizzle of olive oil, kosher salt, and aleppo pepper to a sheet pan lined with parchment. mix with your hands to fully coat the potatoes.

3. roast for 30-45 minutes or until fork-tender.

TOUM

• 1/4 cup garlic cloves, peeled

• 1/2 tsp kosher salt

• 3/4 cups neutral oil

• 2 tbsp lemon juice

1. add the garlic cloves and kosher salt to a tall container. use an immersion blender to blend into a pasty consistency.

2. with the immersion blender running, slowly pour a couple tablespoons of oil into the container. scrape down the sides and continue to alternate adding oil and lemon juice with the blender running.

3. once the sauce is fully emulsified, blend in a few tablespoons of water until you get a saucy consistency. taste and adjust salt if needed.

4. serve drizzled over roasted potatoes.

sesame focaccia

i used the bon appétit no-knead focaccia recipe that is super low-effort high-reward! sesame + flaky salt on top of course!

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chocolate cake + brown butter vanilla bean cream cheese frosting

i used my very favorite chocolate cake recipe from (available here on his website) and paired it with my dreeeamyyy brown butter vanilla bean cream cheese frosting! recipe is posted on my substack check it outtt!

and that’s all i have for you today! there’s still time to host a fabulous summer dinner party so i hope this menu gives you some inspo! happy hosting <3

xx nicole

ig @nic.cookss

tiktok @nic.cooks

my ideal pairing is chocolate cake (my favorite recipe is this one from jeremy scheck), but it truly is so delicious i think you could put it on anything and it would be gobbled up.

i always end up with a bit of frosting leftover which i stick in the freezer until the next time i make cinnamon rolls! cannot describe to you how good this combination is and my wish for you is that you will one day get to experience it.

brown butter vanilla bean cream cheese frosting

makes 6 cups

• 3/4 cups butter, cold or room temp

• 3 8 oz blocks cream cheese, room temp

• 3 cups powdered sugar

• 1 1/2 tbsp vanilla bean paste

• 1/2 tsp salt

1. cut the butter into smaller chunks so it will melt evenly. place the butter in a small pan and heat over medium-high until fully melted. lower the heat and swirl every so often. you’ll see some bigger bubbles that will eventually go quiet and become more of a foam. keep swirling during this phase. once you start to see some brown flecks and the butter smells nutty and toasty, transfer into a heat-proof container. let this cool down on the counter for 15-20 minutes and then transfer to the fridge/freezer to firm up completely. fridge if you’re doing this at least a couple hours before you want to make the frosting or freezer if you’re short on time.

2. once the butter is firm, stick it in the microwave for 5-10 second intervals. you want it to be the consistency of a softened stick of butter. be careful not to overdo it, it’s annoying to have to re-chill!

3. add the softened brown butter and cream cheese to a large bowl. beat with a hand mixer until completely smooth. add the powdered sugar, vanilla bean paste, and salt and beat for 2-3 minutes or until slightly aerated.

4. use immediately or store in the fridge until you’re ready to frost your cake!

TIPS

• make sure the brown butter and cream cheese are completely softened to avoid lumpy frosting.

• if i’m making ahead of time, i like to pull it out of the fridge to come to room temp and then whip again with a hand mixer.

• i typically use 4-5 cups frosting to cover a three-layer 7” cake (including decor).

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happy baking!

xx nicole

ig @nic.cookss

tiktok @nic.cooks

aperitivo is the perfect solution! just recently wrote a post about all the ways aperitivo-ing takes the stress out of cooking — because you’re not really cooking at all! aperitivo is all about celebrating the ingredients as they are. so this year, i focused on curating a handful of easy snacks and batched cocktails — and ordered pizzas!

@nic.cooksps i learned everything i know about making cakes on tiktok so if i can do it you can do it too!! 🍰 chiffon cake + pastry cream recipes from my fav @kassie | ibakemistakes🍉 @Martha Stewart gran marnier italian buttercream #birthdaycake #cakedecorating

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the one big project i did take on was making my birthday cake. i really enjoy baking cakes and recently made a video about why making your own birthday cake is the best!!

as always, i used my favorite notion template from Maddy (clearly i’m a fan) to plan the entire party! i love linking my pinterest board directly in my planner for inspiration. without further ado, let’s get into everything i made!

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menu

DRINKS

• batched negronis + spritz bar

BITES

• snack spread

• focaccia

• stracciatella + marinated sungolds

• cherries + berries

• charcuterie

MAINS

• pizza — i ordered from pizzeria delfina

SIDES

• peach + heirloom tomato caprese

• insalata tricolor

DESSERT

• almond raspberry birthday cake

batched negronis + spritz bar

negronis are the perfect cocktail to serve at a summer aperitivo hour. they don’t require any juicing (this was a consideration after juicing fifty limes last year) and are super easy to batch! i served classic negronis alongside a lighter, more summery version which is my new favorite!

SUMMER NEGRONI

• 1 part london dry gin (like bombay sapphire)

• 1 part aperol

• 1 part lillet blanc

1. mix the gin, aperol, and lillet in a carafe or pitcher. serve in a glass over ice and garnish with an orange slice and green olives.

SPRITZ BAR

• aperol

• campari

• lillet blanc

• prosecco (i love la marca)

• sparking water (i love san pellegrino, the glass bottles are chic as hell!)

• ice

• orange slices, to garnish

• green olives, to garnish

snack spread

the snack spread is the real essence of aperitivo — and it’s hard to get wrong! i did marcona almonds, hunks of parmigiano reggiano, cornichon, and my marinated olives.

MARINATED OLIVES

• 1/2 cup olive oil

• 3 bay leaves

• 2 cloves garlic, sliced

• a few sprigs of thyme + rosemary

• zest of 1 lemon, peeled with a vegetable peeler

• splash of red wine vinegar

• 1-2 cups castelvetrano olives

1. heat olive oil, bay leaves, garlic, and thyme + rosemary in a small pan over a medium-low flame just until it’s fragrant. avoid browning the garlic.

2. cut the heat and add the lemon zest and red wine vinegar.

3. add the olives to a jar and pour the marinade over. serve immediately or let marinate in the fridge for a few hours.

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focaccia

i tried ’s recipe for the first time and LOVED it!! highly, highly recommend. you make the dough the night before, so all you have to do day-of is bake it off. love sesame or flaky salt as an easy but tasty topping!

stracciatella + marinated sungolds

i used ’s recipe from her cookbook and it was BOMB! seriously blew me away. i love sungolds so this recipe was right up my alley, but it was truly next level.

cherries + berries and charcuterie

funny to group these two together but it kinda makes sense because each is just essentially throwing things on a plate! a couple tips:

• mix your cherries + berries before adding ice so they don’t get smushed. i did cherries, blackberries, and blueberries.

• scrunch up your cured meats to plate — i used salami, prosciutto, and soppressata.

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peach + heirloom tomato caprese

peaches and heirloom tomatoes are in peak-season and go surprisingly well together! this recipe is as easy as slicing and assembling.

• peaches

• heirloom tomato

• mozzarella

• flaky salt

• olive oil

• balsamic glaze

• basil

1. cut the peaches into thin slices. slice the heirloom tomatoes a similar thickness, and then in half into half-moons. slice the mozzarella into similar-sized pieces.

2. assemble on a plate by alternating between the peaches, tomatoes, and mozzarella. finish with a generous sprinkle of flaky salt, a drizzle of olive oil and balsamic glaze, and basil.

insalata tricolor

serves 10

this salad was inspired by one of my favorites served at pizzeria delfina. each ingredient speaks for itself — it’s simple, but not boring!

SALAD

• 1 head radicchio

• 6 endives

• 4 cups arugula

• 2 oz pecorino

1. slice the head of radicchio in half. thinly slice into ribbons. slice the endive into 1” pieces.

2. assemble the salad on a large platter with strips of each radicchio, arugula, and endive. shave the pecorino over top using a vegetable peeler.

3. finish with a few spoonfuls of champagne vinaigrette.

CHAMPAGNE VINAIGRETTE

• 1/4 cup lemon juice

• 1/4 cup champagne vinegar

• 1/2 cup olive oil

• 1/4 shallot, minced

• 1 clove garlic

• salt + pepper

1. blend all ingredients using an immersion blender. taste and adjust seasonings. if the dressing is too bitter, add a bit more olive oil.

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almond raspberry birthday cake

cake is so FUN!! i loved thinking up flavor combination ideas and looking at inspiration online. this is what i landed on:

• almond chiffon cake — recipe by

• homemade raspberry jam (i winged it)

• vanilla bean pastry cream — recipe ALSO by

• gran marnier italian buttercream — recipe by martha stewart

and that’s about it! again, the cake was definitely the most time consuming, but i really enjoyed the process. if you cut the cake, the rest is all about simple dishes and ease of serving. happy hosting!

xx nicole

ig @nic.cookss

tiktok @nic.cooks

istanbul

istanbul is an incredibly magical city. the culture, the food, the people, the cats (!!), the vintage shopping, and the beauty of this city really blew me away. it reminded me a lot of my visits to mexico city — both cities are full of history, have fabulous food and art scenes, and are absolutely chaotic in the best way.

as someone who knew absolutely nothing about istanbul (besides what i learned in ap euro) before i booked my flights, here are some things that i think are absolutely essential to planning a trip:

stay

one of my good friends who has visited istanbul a number of times (shoutout miguel) told me that airbnb was the only way. and i have to say i agree. highly recommend finding one with a bosphorus view!

i got to know some of the neighborhoods in istanbul on my trip. here’s my take on the different vibes to help you navigate where to stay and spend your time.

• sultanahmet: the most touristy but full of beautiful architecture. home to istanbul’s most iconic historic sites. great place to spend an afternoon, but i wouldn’t recommend staying here.

• eminönü: nestled next to sultanahmet, also pretty bustling and touristy. known for the galata bridge, spice bazaar, and ferry. same as above, i wouldn’t recommend staying in this area.

• galata: a surprisingly touristy part of beyoğlu. famous for the galata tower, vintage shops, and cute boutiques.

• cihangir: hands down my favorite neighborhood in istanbul. cute little streets, cozy cafes, a young crowd, and bosphorus views. felt pretty local and not too chaotic. reminded me of mexico city’s condesa.

• karaköy: hip area filled with waterfront cafes, cocktail bars, and galleries. great access to the ferry.

• nişantaşı: upper east side of istanbul known for upscale shopping and nice restaurants.

• kadıköy (asian side): brooklyn vibes (cool, young) with great local food and bars. super busy on the weekends. try to avoid the most touristy part near the ferry.

• moda (in kadıköy): chill and more residential. perfect for a slow afternoon with seaside walks, coffee, and ice cream.

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do

a handful of my favorite experiences!

• beauty treatments: turkish women are GORGEOUS so of course they have the best treatments in istanbul. i basically saved all of my pre-trip beauty treatments for the first day of the trip. mani pedi, wax, blowout, they have it all (and for a fraction of sf prices). one note — i looked high and low for a place that does spray tans and couldn’t find one in the entire city.

• spice bazaar: sooo fun to see all of the spices, teas, dried fruits, and treats! you can definitely get anything you see at the bazaar for much cheaper at a local grocery store, but it’s still fun to browse.

• turkish breakfast: so iconic and frankly exactly how i’d like to eat all my meals. they serve you about one million little dishes full of olives, jams, cheeses, and dips as well as menemen (an egg dish) and bread.

• blue mosque: stun. ning. wow. free entrance and you can stay for as long as you want. the tiles are so beautiful!

• **hagia sophia: double asterisk here!! you MUST go to the hagia sophia, of course. it’s such a stunning building filled with a long and rich history. HOWEVER! be careful of being upsold at the ticket counter. we were very careful of avoiding scams throughout our travels, but our guard was down since we were purchasing from the official ticket counter. tickets should be 25 euro, or about 1000 lira. somehow we ended up with tickets that were over 60 euro a piece. just something to be aware of!

• hammam: one of my favorite experiences in istanbul! it’s a traditional turkish spa where they basically give you a full-body massage + exfoliation. i went to kılıç ali paşa hamamı which was in a beautiful, historic building.

• turkish delight: ok i truly didn’t believe i liked turkish delight until i had them in istanbul. my favorite was from ali muhiddin hacı bekir. not too sweet and not the gummy, sticky consistency i was used to.

• ferry: such a fun way to see the city! you can take it across the bosphorus to kadıköy.

skip:

• grand bazaar: full of cheap, mass produced items and fake designer. the vintage shopping in istanbul is so good i don’t think the grand bazaar is worth your time!

eat

i had surprisingly not had many turkish dishes before this trip! here’s a list of dishes you MUST try if you visit:

• kebab: adana kebabı (spicy minced meat), şiş kebap (skewered cubes), or döner (rotisserie-style)

• köfte: grilled meatballs

• dolma: stuffed with rice, fresh herbs, and dried fruit.

• balık ekmek: fish sandwich (you can get from stalls along the bosphorus)

• lahmacun: thin, crispy flatbread topped with spiced minced meat

• pide: turkish pizza shaped like a boat

• menemen: scrambled eggs + tomatoes, peppers, etc

• simit: sesame-crusted circular bread

• turkish tea: black tea, served everywhere

• turkish coffee: super strong coffee, similar to espresso

• baklava: different from greek or lebanese baklava

• turkish delight (lokum)

• dondurma: turkish ice cream

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bodrum

bodrum was the perfect follow-up to our packed week in istanbul. it’s located on the beautiful turkish riviera — god i love the mediterranean!! we stayed in yalıkavak which was definitely very chi-chi. great place to spend a TON of money!!! like seriously, some hotel rooms were going for $2k per night.

if you want to visit bodrum but don’t have millions to spend, i’d recommend saving on accommodations and splurging on beach clubs + dinners. remember, this is still turkey, so generally prices are lower than what we’re used to in the states.

stay

if you’re willing to be a bit further from the beach, you can find some great deals on hotels!

• spektr boutique hotel: we stayed at this boutique hotel and it was perfect! fabulous views of the sea, super close to the marina, free parking, and free breakfast! unless you’re staying on the beach, i would say renting a car is mandatory.

do

bodrum is known for its upscale beach clubs so of course we had to indulge! we spent one day stopping at local towns and beaches, but it’s pretty clear that the hotels have all of the primeee real estate. unlike places like mallorca, i would skip the beach town hopping and stick to beach clubs.

• the bodrum EDITION: i cannot recommend this place enough!! the food, the service, the architecture, the scenery were all beyond perfect. it was 120 euros per person for the day but you were able to spend down that money on food and bevs. i would 100% go back!!

eat

i got so many amazing recs from (@andeverything__nice on ig) so you know we were eating gooood!

• sait: our first meal in bodrum and it couldn’t have been more perfect. the restaurant has incredible outdoor seating with a view of the sea. they served a ton of traditional turkish dishes — all were divineee.

• zuma: such a fun vibe! sushi restaurant with a dj and amazing views of the sea. perfect for a looong dinner that ends with dancing at the table and more drinks at the bar.

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athens

okay athens *apparently* has a bad rap but i really don’t understand why! i only spent about 24 hours there, but i wish i had more time! like istanbul, athens has such a rich history, amazing shopping, and the food is to die.

stay

since we only stayed in athens one night, we chose a hotel in plaka for ease of leaving our bags during the day and being close to the main sights.

do

with only 24 hours in athens, our #1 priority was…

• the acropolis: absolutely breathtaking!! we arrived at the south entrance about 15 minutes after our ticket time slot and there was no line. everything online says to go first thing in the morning, but i think those have become the most crowded time slots (they were sold out the day we were there). we ended up getting tickets at 11am and had a great experience!

eat

a couple of my favorite spots from our short visit:

• stamatopoulos tavern: a rec from my friend @kendall.andronico! my idea of the PERFECT greek taverna experience! deck with a bunch of outdoor seating, traditional greek food, carafes of house wine, live band, cats (!!) — i mean what more could you want!

• warehouse assemblage: fabulous coffee shop and amazing pastries.

gutted that we didn’t make it to these places (closed on sundays) recommended by !! including here since they’ll stay on my list until my next trip:

• diporto: underground taverna, one of the oldest in athens

• taverna ton filon

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marathon

it’s worth mentioning that basically the entire reason we planned this trip was to visit our bffs julia and philip in marathon! philip’s family is from greece and they have been spending summers in marathon for generations. we had originally planned to spend a few days in milos, but the wind grounded all flights and ferries the day we were supposed to go. :D

marathon turned out to be one of my favorite parts of the entire trip! there was truly nothing to do but sit on the beach, eat, read, play games, walk through town, and enjoy each other’s company. notably we saw the new F1 movie with brad pitt in an outdoor theater and took a day trip over to evia.

if you are looking for a little excursion outside of athens, definitely check out the temple of poseidon. golden hour was absolutely unrealllll!!

i hope this inspires you to start planning your next trip!!

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another thing about me is that i love a list. i am a list girl through and through! when traveling to a new city (particularly if i’ll be spending a good amount of time there), i always like to organize my list of things to do / places to eat by neighborhood. because while i do love a list, i also love a level of spontaneity. i find having everything categorized by neighborhood reeeally helps avoid running into the nearest restaurant (that probably has photos on their menu) at the last minute.

the whole point of organizing my list like this is so i can quickly see what’s close by. so i do do doubles if there are multiple locations. it’s repetitive but it’s how i do it.

*only adding places i actually went and loved! there are so many spots i didn’t make it to this trip, so i’ll add my full list at the end of this post.

soho + tribeca

coffee + cafes

• blank street: i’ve heard it’s a little faux pas to like this place, but guess what? it’s GOOD! and reliable and accessible. take it or leave it!

• fellini: really, really solid latte.

• maman: loooved the salted honeycomb tahini latte.

restaurants

• bubby’s: great brunch spot and pretty easy to get a res! must get the pancake trio + omelette (the home potatoes are life changing).

• ruby’s cafe: casual breakfast / lunch spot with great salads + bowls + juices. perfect way to incorporate some veg after bagels and pizza on repeat.

les + chinatown

coffee + cafes

• rex: very solid wfh spot. a ton of tables and outlets and pretty quiet.

bars + going out

• kind regards: super fun basement dance floor!

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east village + noho

coffee + cafes

• apollo bagels: i’m not going to lie, i was caught off guard by how good this bagel was. i honestly wasn’t even that excited to go but ended up going two days in a row. and repeats on a trip are a big deal!! i preferred the classic bagel + schmear sandwich to the open faced one. insanely crispy on the outside and soo fluffy and light on the inside — almost like a really airy focaccia.

• blank street: i’ve heard it’s a little faux pas to like this place, but guess what? it’s GOOD! and reliable and accessible. take it or leave it!

• joe’s pizza: amazing late-night bite!

• tompkins square bagels: honestly not a huuge BEC girl, but the one from tompkins was divine! perfect to pickup and eat in the park.

restaurants

• ruby’s cafe: casual breakfast / lunch spot with great salads + bowls + juices. perfect way to incorporate some veg after bagels and pizza on repeat.

west village

coffee + cafes

• apollo bagels: i’m not going to lie, i was caught off guard by how good this bagel was. i honestly wasn’t even that excited to go but ended up going two days in a row. and repeats on a trip are a big deal!! i preferred the classic bagel + schmear sandwich to the open faced one. insanely crispy on the outside and soo fluffy and light on the inside — almost like a really airy focaccia.

• blank street: i’ve heard it’s a little faux pas to like this place, but guess what? it’s GOOD! and reliable and accessible. take it or leave it!

• fellini: really, really solid latte.

• joe’s pizza: amazing late-night bite!

• leon’s bagels: delish bagel sandwiches — ordering ahead is the way to go!

• lil sweet treat: better selection than bonbon imo.

• maman: loooved the salted honeycomb tahini latte.

• pop up bagels: love love loved the seasonal schmear flavors (they had ramp cc!) and the bagels were delish! very similar to the laundromat bagels in sf.

restaurants

• 12 chairs: mediterranean that’s easier to walk in / get a last min res (you need some of these in the mix). such a cute spot and the food was delicious! i was obsessed with the hummus + arayes.

• american bar: one of my favorite dinners of the trip! the ny strip + pornstar martini were phenomenal. sharing everything is the way to go!

• l’industrie: hands down best bite of my trip. you can wait in line for a slice or order a whole pizza ahead. don’t skip the soft serve!! you can cut the line to order so we went back for it after we finished our pizza. they do cantaloupe / pistachio soft serve with an olive oil drizzle + flaky salt. to dieeee!

• nami nori: probably the best handroll i’ve ever had!

• pastis: burger. fries. martini. no notes! swanky ambiance perfect for a GNO.

• ruby’s cafe: casual breakfast / lunch spot with great salads + bowls + juices. perfect way to incorporate some veg after bagels and pizza on repeat.

• saint theo’s: including this one because the ragu was insane. but if i went back i think i’d just do drinks. the bar was popping and the cocktails were the star.

bars + going out

• bar pisellino: damn good martini!! the espresso martinis looked incredible too. great for pre-dinner drinks and people watching (my two favorite things).

• fiddlesticks: let this be my “hear me out” ok yes it’s a silly college bar but we had so much fun!! only come here if silly is the vibe of the night ok!!

• red lion: divey + live band. i looove a live band!

things to do + see

• big night shop: super cute home + cookware!

• comedy cellar: comedy club — need to buy tix pretty far in advance. the night we wanted to go was sold out so we ended up at greenwich comedy club which was super fun too!

• mezzrow: vibey jazz club! pretty tiny and mostly piano. sister club to smalls which i think has more trumpet / sax / etc.

• washington square park: great spot to sit + eat a bagel!

• west side highway: great walk along the river.

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chelsea + flatiron + gramercy

coffee + cafes

• blank street: i’ve heard it’s a little faux pas to like this place, but guess what? it’s GOOD! and reliable and accessible. take it or leave it!

• cafè panna: another favorite bite of my trip. they change their flavors daily and they’re GOOD. like interesting and exciting combos. must order the whipped cream on top (panna, duh), it’s perfection.

• fellini: really, really solid latte.

• joe’s pizza: amazing late-night bite!

• maman: loooved the salted honeycomb tahini latte.

• tompkins square bagels: honestly not a huuge BEC girl, but the one from tompkins was divine! perfect to pickup and eat in the park.

restaurants

• ruby’s cafe: casual breakfast / lunch spot with great salads + bowls + juices. perfect way to incorporate some veg after bagels and pizza on repeat.

bars + going out

• somewhere nowhere: fun dj sets + gorg view! kinda clubby but not too big / crowded.

things to do + see

• union square farmer’s market: huge and great selection. open mon / wed / fri / sat.

midtown + ues + uws

*i know this is pretty much half of manhattan, but i didn’t spend much time uptown, so i just combined all my recs

coffee + cafes

• blank street: i’ve heard it’s a little faux pas to like this place, but guess what? it’s GOOD! and reliable and accessible. take it or leave it!

• butterfield market: boujee market with smoothie bar + grab and go. great spot to pickup picnic materials before heading over to central park.

• joe’s pizza: amazing late-night bite!

• lil sweet treat: better selection than bonbon imo.

• maman: loooved the salted honeycomb tahini latte.

restaurants

• the smith: perfect stop for a spritz + snack pick-me-up if you’ve been walking around a ton. easy to walk-in!

things to do + see

• central park: of course!! walk, picnic, bike, sit, enjoy!

• the met: 100% worth the visit. stunning building + exhibits. they do “pay what you wish” for nyc residents and they can buy for a group.

• new york public library: also stunning! the rose room on the 3rd floor is a great wfh spot — they only allow people in who are working / studying.

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williamsburg + greenpoint

coffee + cafes

• blank street: i’ve heard it’s a little faux pas to like this place, but guess what? it’s GOOD! and reliable and accessible. take it or leave it!

• cafè panna: another favorite bite of my trip. they change their flavors daily and they’re GOOD. like interesting and exciting combos. must order the whipped cream on top (panna, duh), it’s perfection.

• maman: loooved the salted honeycomb tahini latte.

• radio bakery: in. SANE. pastries and sandwiches!! another fave bite of my trip. must get the focaccia — it’s like a cloud. had a lovely bite + chat with

  and @kristiananoel.

• talea beer co: great brewery and weirdly perfect wfh spot. plenty of tables + outlets and lots of people also wfh.

restaurants

• l’industrie: hands down best bite of my trip. you can wait in line for a slice or order a whole pizza ahead. don’t skip the soft serve!! you can cut the line to order so we went back for it after we finished our pizza. they do cantaloupe / pistachio soft serve with an olive oil drizzle + flaky salt. to dieeee!

• misi: the pasta is absolute artistry. i went here solo and sat at the bar — which i highly recommend. the only downside is that i couldn’t order three pasta dishes (devastating). everyone raves about the ricotta toast… but honestly i would skip next time. the ricotta was sooo silky soft, but there was so much of it on each piece of toast. the martini was fabulous.

• ruby’s cafe: casual breakfast / lunch spot with great salads + bowls + juices. perfect way to incorporate some veg after bagels and pizza on repeat.

things to do + see

• big night shop: super cute home + cookware!

• domino park: best view of the williamsburg bridge. spectacular on a sunny day! walk along the water and grab a beer from other half brewing.

• edy’s grocer: of course i had to check out the local lebanese market! love how blends traditional lebanese favorites and modern brands + goodies. need to go back for the sandwiches one day!

• marsha p. johnson state park: bigger park on the waterfront. smorgasburg (food vendors) fri-sun through the summer. great spot to grab a bite and picnic!

• transmitter park: little park with a view of the city skyline.

full list

when planning my trip, i saved a ton of recs from nyc-based creators like , , @kristiananoel, and (formerly). also got a bunch from my friends who live there or visit often (ty ). here is the complete list i made before my trip (including spots i didn’t end up visiting):

the hit list: nyc

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!! this post is by no means a comprehensive guide to all things nyc !! just the things i did, ate, and loved! i’m always adding to my list (+ already planning my next trip), so let me know what i missed!

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thanks for reading!! <3

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