This week’s newsletter is inspired by a recent visit with family, where I got to perform my favorite task: dragging people to my go-to spots and watching them find out I was right. I keep casual about it, a subtle side-eye at that first bite, a quiet read of the room. Lucky for me, and my ability to sleep at night, my fellow foodie family members had exactly the reaction I was hoping for.

Now, I’m aware I’ve never actually offered proof that you should be taking any kind of advice from me. Fair. So allow me to submit my case: on this trip, my wildly intelligent cousin (little Joey) said, and I quote, “This is the best milkshake ever, from now on when we go on trips, we should only get food Sophie recommends.”

This is, undoubtably, the greatest compliment I have ever received. Was the validation I received borderline excessive? Perhaps. However, I now have the stamp of approval from one of Arizona’s own, and I can safely say my life’s dream has been accomplished.

So in that spirit, this week’s newsletter includes a few of the spots that earned me the greatest compliment of all time. Pull up a chair, let’s see what we’re choosing this week.

Contents:

• In the Oven

• In the Toolkit

• In the Pantry

• On the Map Pt. 1

• On the Map Pt. 2

In The Oven: One-Pan Weeknight Fish Dish

What it is: Alison Roman has done it again. This recipe is a tomato-y, brothy poached fish that comes together in 30 minutes.

Why I made it: This dish uses a few simple pantry staples and somehow satisfies both my tastebuds and my proper-adult nutritional habits, which is rare. It’s become a staple for whenever I’m trying to impress someone without actually having time to. Best paired with a chilled glass of rosé, homemade tortillas (more on this later), lots of fresh herbs, and, if you’re feeling up for it, eaten on the floor with an episode of Brooklyn 99 on in the background, as true 20 somethings enjoy all their meals (see photo above for cheeky reference).

The result: A humble yet impressive meal that lets quality ingredients do all the work.

My Notes:

I love this dish as is, but I do recommend leaning into the fixings. Some lime or lemon, all the fresh herbs, and chili oil really do wonders for this dish. It’s great served over rice, with roasted potatoes, or scooped up in tortillas for a deconstructed fish taco moment.

If you’re not a fish person, no problem, this works great with chicken too! Here’s how I’d make that adjustment:

• Season the chicken with salt and pepper, then sear it in a hot pan until golden and crusty on both sides and cooked through (you can throw it in the oven if needed to finish cooking without burning the outside).

• Remove the chicken from the pan and add your onion, shallot, and garlic, using the liquid that releases from the veg to scrape up the fond on the bottom of the pan.

• Add your tomatoes and let those cook down until jammy before adding in the red wine vinegar.

• Plate the chicken with a heavy spoonful of the sauce on top, and add herbs and other fixings as desired!

Get the Recipe

IN THE TOOLKIT: Tortilla Press

• What it is: The last step in making your homemade tortillas. Any tortilla press will technically do, but this one comes highly rated for its durability, quality materials, and ease of use. You might be thinking, do I really need one of these? Won't a rolling pin work? Sure. But this makes your life easier, and if you see fresh, homemade tortillas are becoming a regular part of your routine, it's a worthwhile purchase. Plus, it has dual use: rough day? Reach a flow state by getting all your anger out into some tortillas, press those babies thin!

Find Your Stress Relief Here

IN THE PANTRY: Masienda Masa Harina

What it is: A non-GMO, single-origin, heirloom corn flour that’s clean, high quality, and great for easy at-home corn tortillas using ingredients you can recognize.

Why I’m using it: I love this brand because it makes having fresh, homemade corn tortillas simple and quick. Tortillas are one of those things that are incredible when done well, but so often lack flavor, and are loaded with a long list of additives when bought from big store brands. With this masa, you just add water, form the tortillas, let them hydrate (they basically just sit there), press them, and throw them on a pan. It’s fewer steps than it sounds, with more payoff than it deserves.

The verdict: My one tip with this brand of masa is to not be afraid to add a little more water if needed. Bob’s Red Mill also has a great masa harina option, it’s just as clean and quality, but this one is the most authentic!

Make Some Tortillas!

On the Map: Nico’s Fish Market

• Where: 745 Emerald St, San Diego, CA 92109

  What I did there: Ordered the Nico’s fish burrito, cried a little, then ordered another one to go.

  Worth it for: Poke, chips and guac, the Nico burrito, Nico fish taco, a crispy bottle of Mexican Coke.

  • From start to finish, Nico’s is a classic San Diego experience. A small beachside restaurant, Nico’s pumps out some of the freshest, most well-prepared seafood I’ve ever had, and it’s beloved by SD locals and visitors alike. My personal favorite is the Nico burrito, filled with rice, black beans, avocado, pico, and a delicately, lightly fried fish, all sealed inside a grilled tortilla. Once you’ve finished one of those, you can walk about 100 ft to the beach and watch the waves of the Pacific crash onto the shore, while the purple and orange of the sunset dance on rising sea foam. Too much? It’s a poetic experience. I swear.

    Check Out Nico's- I Know You Want To

    ---

  

  On the Map Pt. 2: VanMan’s

• If we’ve ever shared a visit, you’ll know that the main and almost only subject of a trip is the food. Shocking, I know. So naturally, given that this newsletter is covering a well-foodied visit, I must include more than one spot. Enter VanMan’s, which, combined with the excellence of Nico’s, earned me the greatest compliment I’ve ever been given.

  • Where: 1380 Garnet Avenue, San Diego, CA 92109

    What I did there: Ordered and proceeded to devour the best milkshake of my life.

    Worth it for: Neapolitan shake, beef tallow fries, Oklahoma burger.

    VanMan’s has a true commitment to quality. With A2 milk and Straus ice cream in the milkshakes, beef tallow for the fries, grass-fed beef in the burgers, they’ve really created a delicious and clean cheeseburger eating experience. Like most things of quality, you can taste the difference. It’s a spot that never disappoints, and I highly recommend it if you’re ever in SD. They even have their own line of tallow skin and hair care products, imagine that.

  See What Heaven In A Cup Looks Like

And that’s a wrap on some of my favorite spots in San Diego, and a few ways to bring them home to your kitchen. Thank you so much to my lovely family for spending a visit with me and indulging in all my favorite spots! Happy tortilla pressing!

With love and good butter,
Sophie

Now pull up a chair and lets see what the staples are this week!

Contents:

• In the Oven

• In the Toolkit

• In the Pantry

• On the Map

IN THE OVEN: Momofuku Noodles (The Grown-Up Top Ramen)

What it is: Admittedly, this one’s a real cheat code, but it’s worth noting that 1. you’re never too old for instant noodles, and 2. you’re never too young to start spicing them up. I love making these noodles either dry or as a soup. Just add water and a little Better Than Bouillon if it needs it, though honestly the seasoning packet alone is plenty. Beyond that, you can add whatever you like: veggies, an egg, sesame seeds, green onion. Make it yours.

Why I made it: It’s truly the ultimate quick and easy comfort meal. Nostalgia at its finest.

My Notes: When making it as a soup, I keep it simple: water, seasoning, maybe some steamed bok choy, green onion, and sesame seeds. When making it as a stir fry, I like to sear some chicken, crack in an egg, add a bit of ginger and garlic (because apparently I am physically incapable of cooking without them), and then absolutely slather the whole thing in sesame seeds, sesame oil, and chili crisp, finished with thinly sliced green onion.

IN THE TOOLKIT: A Gorgeous French Copper Pot

What it is: Walk into E. Dehillerin in Paris and try to leave empty-handed. I dare you. Established in 1820 and one of Julia Child’s favorite cookware stores, walking through E. Dehillerin feels nothing short of magical, especially if, like me, you’ve skipped a landmark or two in favor of a grocery store haul and a new pan you definitely don’t “need” (whatever that means).

Why I’m using it: By this point in the trip, my wallet was running on fumes. Every last euro had been spent on something flaky, buttery, or dipped in chocolate, which I maintain was the right call. So while I didn’t bring one of these pans home, I still believe in them strongly enough to vouch for them wholeheartedly. Copper heats faster and more evenly than almost any other material, responds instantly when you adjust the flame, and has been the backbone of professional French kitchens for centuries. If it’s good enough for the French, it is more than good enough for me.

Best for: Sauces and reductions, homemade jams, a proper sear, and, okay fine, making your kitchen prettttyyyyy.

IN THE PANTRY: Lao Gan Ma Spicy Chili Crisp

What it is: The mother of all condiments.

Why I’m using it: A good spicy chili crisp is genuinely one of the easiest ways to elevate a dish with basically zero effort. Spoon it on and suddenly you’ve got crunch, heat, and something that looks way more put together than it actually was to make. I regularly put this on eggs, noodles, rice, avocado toast, the choices are unlimited.

Best for: Anything that needs a little pizzazzz, dumplings, omelets, soup, fried rice, and most importantly, pizza!

The Verdict: 10/10. An absolute pantry staple.

ON THE MAP: April

Where: 23 Rue Saint-Jacques, Paris

What I did there: Ate some seriously delicious noodle soup: a simple, spicy, savory broth, chewy noodles, crisp spring onion, and a perfectly bitey bok choy. It's simple food done well, which also happens to be one of my favorite ways to eat.

Worth it for: The veggie noodle soup and the cucumber salad, though I have absolutely no doubt everything on the menu is worth ordering.

And that's a wrap on volume 2 of Soph Goes Global! As always, I hope this edition gave you something to add to the rotation, and a free pass to fill your pantry with some nostalgia from your college days. Until next time, keep the chili crisp close and the weeknight meals stress free.

With love and good butter,
Sophie

This week, we took the cooking out of the kitchen and into the wild. There’s nothing quite like cooking over a campfire, socks and sandals, and the smell of smoke settled deep into your sweatshirt as you drift off to sleep under the stars. It almost makes you forget that you will certainly wake up the next morning feeling like you haven’t had water in three days and like every bone in your body has aged forty years overnight. It’s a grounding experience that really sets in when you are sleeping on it.

Nevertheless, camping always serves as a gentle reminder of what life feels like when we slow down and follow the rhythms we were actually made for. I’m always sent home with a little more inspiration, both around the food we eat and the way we choose to show up in our lives.

So pull up a camping chair, and let’s see what the staples are this week.

Contents:

• In the Oven

• In the Toolkit

• In the Pantry

• On the Roster

• On the Map

IN THE OVEN: Fireside Fajitas

What it is: Juicy, flavorful steak and veggies, perfect for refueling after a full day of swimming in creeks and hiking mountains.

Why I made it: Fireside fajitas are a great camping meal because they use few dishes and can be prepped ahead of time, making the actual cooking process incredibly quick and easy- exactly what you want after a long day in the sun.

Recipe and Results: The night before, we marinated our flank steak in Trader Joe’s taco seasoning, lime juice, olive oil, and a little extra sliced garlic (this should come as no surprise by now). We cut up a yellow onion, jalapeño, and some peppers, threw it all in with the steak, and put it on ice. A note on camping meats: steak is an easier option than chicken because it’s far more forgiving when it comes to temperature control.

The next night, once we were ready for dinner and had a good rip-roaring fire going, we tucked the steak and peppers into a tinfoil “boat” and set it right over the flames for about 15-20 minutes, flipping halfway through. For a final char, we pulled the steak out of the foil and placed it directly on the grill rack over the hot coals, just 2-3 minutes per side until crispy and beautifully browned. Flavorful, high in protein, and nourishing- what more could you want!

My Notes: A really solid camping meal. For a little extra pizzazz, we warmed our tortillas right over the coals, hit them with some of our favorite salsa, and finished with an extra squeeze of lime. Toppings are entirely up to you though, go nuts. Guac, sour cream, cheese, finely chopped green onion, cilantro, all of the above. You can’t go wrong.

IN THE TOOLKIT: Cast Iron Pan

What it is: A classic, good old-fashioned pan, and one of the best investments you can make for your kitchen.

Why I’m using it: The cast iron is naturally non-toxic, so there are no questionable coatings slowly making their way into your dinner. They’re also nearly indestructible, and get better the more you use it, with each use building the seasoning on your pan. It holds heat and goes from stovetop to oven and kitchen to campfire with ease. Truly one of the most versatile pans you will ever own, and when cared for properly, will outlive you.

Best for: A killer sear on any cut of meat, perfectly crispy smashed potatoes, golden buttery skillet cornbread, deeply caramelized vegetables, pan sauces, or a skillet cookie for dessert.

Check Out The Tool

IN THE PANTRY: Trader Joe’s Taco Seasoning

What it is: The best, easiest, insanely affordable taco seasoning.

Why I’m using it: It’s safe to say at this point that this newsletter operates as an unofficial Alison Roman fan page, and if it hasn’t already become a Trader Joe’s fan page as well, consider this your formal warning.

First up in the TJ fan page archive: their taco seasoning. It’s insanely flavorful, made with clean ingredients and comes in at an unheard of 99 cents, which in this economy does not go unappreciated. Rather than hauling eight different seasonings to a campsite, you need exactly one. This is the one.

Best for: Any Mexican and Latin-inspired cooking, seasoning ground chicken, beef, truly the sky is the limit.

Season It Up

ON THE ROSTER: Almazan Kitchen

Who he is: A guy who cooks entirely in the forest and makes you question every life choice that led you to a electric stove (sorry).

What I watched: Okay, assuming this is a full judgment-free zone, here is a confession. When I am overstimulated and need to completely disappear for twenty minutes, watching people cook outside is my ultimate escape. I know. I hear myself. But there’s a certain peace that washes over me watching someone rinse potatoes in a stream or lay a steak over an open fire in the woods while rain falls softly in the background. Don’t knock it until you try it.

Why he’s on the roster: More for pure joy and relaxation than anything deeply educational, but I think there is absolutely a place for that. Linked below is a video of Mr. Almazan making whole fried chicken in the snow, harvesting fresh horseradish straight from the ground, and doing all of it alongside his pet owl, Mr. Ramsey. I rest my case.

Enter the Right Side of the Internet

ON THE MAP: Yosemite National Park

What I did there: Not food related, and yes, not exactly a groundbreaking recommendation. Someone telling you to go to Yosemite. Riveting. But since this whole beautiful weekend revolved around this place, I figured it deserved a spot. Yosemite is genuinely heaven on earth, made even better when you get to share it with your best friend- aside from my sissy, who I know is reading this, hi, love you, call me back. The hikes, the waterfalls, the picnicking, all of it obviously on the list and all of it worth every bit of the drive. But my favorite thing we did on this trip was sit in all that beauty and actually let it land. To appreciate the things we walk past every day but rarely get to slow down enough to really see. This trip served as a reminder to breathe deep, and embrace everything life has to offer peaks, valleys, and all.

Worth it for: Like most places I recommend here, genuinely everything. My only real tips: get there before 8am to beat the entry lines, and bike rather than drive whenever possible. The parking line is where joy goes to die, so spend as minimal time there as possible. Huge thank you to my boyfriend Jared for handling all of the driving, the parking, and granting me an extra 30 minutes of sleep despite knowing the line that awaited us. You’re a true hero.

Check Out The Park

And just like that, the tent comes down and the sleeping bags get rolled up. Despite the truly impressive amount of food consumed over the last 48 hours, we packed up feeling lighter than we came. Camping has a way of doing that, reminding you that the best things in life are usually the simplest ones. Good food, a full day outside, your favorite people to share it with it. Grateful for every version of it, and grateful as always that you’re here to share it with me. Now go touch some grass. Literally.

With love and good butter,
Sophie

Here Are A Few of my Favorite Recipes that Utilize Spring Produce:

• Alison Roman’s Old Fashioned Strawberry Cake or Strawberry Shortcake Cobbler (Should I just make a fan page at this point?)

• Mint Chip Ice Cream

• Spinach and Feta Quiche

• Bright Spring Salad

• Wine Braised Chicken and Artichokes

Breaking it Down:

Strawberries: Fresh, sweet, and the first thing worth getting excited about at the Farmers Market. Best with whipped cream, obviously.

What to do with them: Strawberry shortcake, strawberry lemonade, sugared strawberries and cream (very European summer), or dressed with balsamic and fresh cracked pepper.

Mint: Bright, earthy, and the herb that makes everything feel luxurious.

What to do with it: Mint chip ice cream, a lovely addition to strawberry lemonade, a finishing touch on any salad, or tucked alongside a roast chicken to brighten the whole dish. And of course, a mojito, virgin or not.

Spinach: Green, nutrient-dense, and the easiest thing you can add to your Spring morning smoothie to start your day off with a win.

What to do with it: Spinach and feta quiche, spinach and artichoke dip, smoothie addition, sautéed simply with garlic and pepper, or as a topping on a Greek pizza with olives, feta, roasted red peppers, and garlic oil. Yum.

Dill: The Tinker Bell of the herb family. Delicate, whimsical, and a little magical.

What to do with it: Make your own dill pickles, or use it as a seasoning on popcorn for a deeply addictive snack.

Rhubarb: In her own little world, and we respect it.

What to do with it: A classic strawberry rhubarb pie. No notes.

Radishes: A root vegetable with an attitude.

What to do with them: Fresh in salads, or sliced thin with good butter and flaky salt.

Cherries: A classic for a reason.

What to do with them: An antioxidant smoothie, Cherries Jubilee if you’re feeling fancy, or a classic cherry pie if you’re feeling nostalgic.

Spring Onions: A lovely little allium.

What to do with them: Scallion pancakes, or simply sliced as a finishing touch on basically any savory meal, soups, grain bowls, eggs, you name it.

I hope this guide can be a helpful tool to inspire your Spring cooking! As always, let me know what stands out, or how you utilize any of these amazing foods. Happy Cooking!

With Love and Good Butter,

Sophie

First, apologies for the hiatus. The last few months have brought some big changes, but now I’m back and ready to fill you in. Most recently, I traveled to Europe with my cousins and sister and finally made the European excursion of our dreams a reality. And being that we all share the same bloodline of self proclaimed foodies, food got the full spotlight it deserves.

Our travels took us through parts of Germany, France, and the Czech Republic, each with its own incredible food scene. I left with more inspiration than I know what to do with (worse problems to have, truly). So for the next few weeks, Soph's Staples is going global! Welcome to the travel edition, where I share the highlights, the best food moments, and everything that made it back home with me to the States, including a brand new appreciation for cappuccinos, no sugar packet required.

Contents:

• In the Oven

• In the Toolkit

• In the Pantry

• On the Roster

• On the Map

IN THE OVEN: The Mediterranean Meal Plan

What it is: Inspired by my new favorite Mediterranean spot in none other than Paris, and a new favorite food creator, this Mediterranean meal plan is about to earn a permanent spot in your weekly rotation. Included in this plan are quick and easy meatballs by BrightMoment, homemade pita bread, creamy hummus, and a fresh Greek salad with all the fixings.

Why I made it: Since getting back, I’ve been really drawn to the clean, simple eating that seemed to be woven into everyday European life. These components are easy to prep, hard to get tired of, and incredibly mix-and-matchable throughout the week.

The result: Meal prep you can feel excited to eat.

My Notes:

• Personal preference, but however much garlic a recipe calls for, know that it’s getting doubled in my kitchen.

• These meatballs are wonderfully customizable. I love the fresh mint for that true Mediterranean flavor, but if you have any leftover veg or herbs you want to use up, these are a great way to do it. Just don’t stray too far from the Mediterranean flavor profile.

• On the pita bread: How thick you roll these is totally up to you. I keep mine on the thicker side so I can use them more as pita pockets, but a thinner roll gives you a crispier, flatbread-style result. Both are great, go with whatever you’re in the mood for.

Get the Recipe

IN THE TOOLKIT: Lloyd Roasting Pan

What it is: I need to give my pizza-loving, Detroit native dad yet another shoutout here, there will be many, as he has taught me everything there is to know about exterior illumination (if you get that joke, A+ to you). I discovered this pan through him, and at this point it’s been gifted to at least 50% of this audience. While its official purpose is to deliver the crispy, cheesy, caramelized crust that defines a great Detroit-style pizza, it doubles as an exceptional roasting pan that can transform literally any vegetable and, as it turns out, make some incredible meatballs.

Why I’m using it: The type of aluminum this pan is made of promotes higher heat circulation, which means you get a crispier, more golden finish than you’d ever get from a standard sheet pan. It’s now my go-to for roasting anything, including these meatballs, giving you that crispy crust you’d normally get from pan frying, without the greasy, splattering, oil-everywhere aftermath.

Best for: Taking veggies from drab to fab, giving your meats a proper sear, and saving your sanity from a catastrophic cleanup.

Get the Tool

IN THE PANTRY: Graza Olive Oil

What it is: A high-quality olive oil, sourced from great olives, packed fresh, and honestly kind of hard to go back from.

Why I’m using it: If you’re remotely in the wellness sphere, you’ve probably heard the conversation around the danger of seed oils, and I’m now firmly in that camp. Our household has made the switch to olive oil and avocado oil, with olive being my go-to. However, the market is absolutely saturated with “olive oil” that is really just a blend of lesser oils that has just enough olive oil to be able to carry the label and the premium price tag. Graza Olive Oil comes from one place, goes straight to the bottle, and hasn't been blended with a bunch of oils that have no business being in there, which, unfortunately, puts it ahead of most of what's on the market shelf. Plus, like many good things it is now available at Costco, what a win!

The Verdict: Oliveee this olive oil! Sizzle and drizzle that stuff on everything, including your Mediterranean meatballs in your Loyd roasting pan (see what I’m doing here?)

Get Yo Olive Oil

ON THE ROSTER: Bright Moment Co.

Who she is: Lauren of Bright Moment Co. is a food creator and blogger who knows what she’s doing, like, wow.

What I’ve been into: Her handheld chicken pot pie recipe, her Mediterranean meatball recipe (obvi) and meal plan series, her homemade craft sodas, and her date balls for a feel-good after-dinner treat.

Why she’s on the roster: Lauren seems to know what I need on my plate before the thought has even fully formed in my mind. She’s constantly creating homemade versions of my favorite sodas and sweet treats (the Dr Pepper and ginger beer are already in my fridge, more on that soon). But beyond the recipes, she really hones in on something a lot of us are quietly craving right now: simple living, home cooking, and cultivating community around real, nourishing food. Spending time on her page always brings a smile to my face and a lot of joy to my plate.

Check Out Lauren’s Content

ON THE MAP: La Sabicherie

Where: 33 Rue du Faubourg Saint-Antoine, 75011 Paris, France

A little context: Last but absolutely not least, this one goes to a spot in Paris, brought to me by my glorious foodie partner in crime, Lacey. Lacey is effortlessly classy, deeply food-educated, and powerfully influential on both my palate and my interior design sensibilities. Though admittedly, this can cause an issue for both our wallets. I can always count on her to show me the best food in Paris, both Parisian and non-Parisian, all of which I never would have found on my own. Her latest find, Sabicherie is a literal hole-in-the-wall Mediterranean pita spot slinging fresh homemade pita, creamy, flavorful hummus and tahini, and a lineup of beautifully roasted vegetables: eggplant, onions, and the list goes on.

Worth it for: Surprisingly, the vegetarian pita pocket, and not at all surprisingly, the fries.

And that's a wrap on our first stop of Soph Goes Global! There is so much more where this came from. More cities, more meals, more things that made their way into my kitchen. The passport is ready, stay tuned, and I will see you next week!

With love and good (French) butter,

Sophie

Pull up a chair, and let’s see what we’re choosing this week.

Contents:

• In the Oven

• In the Toolkit

• In the Pantry

• On the Roster

In the Oven: Red Lentil Curry

What it is: A bright, flavorful, and hearty lentil soup to get you through the last weeks of winter.

Why I made it: This red lentil curry from Nisha Vora checks every box. It’s incredibly nutritious, freezes like a dream for future lazy dinners, and is genuinely delicious (not just "healthy food delicious,"). Plus, it's a great way to pack some extra plant protein into your diet.

The result: A lentil soup recipe that'll earn a permanent spot in your rotation.

My Notes:

• I love serving this with some crusty bread. See my sourdough newsletter for an easy, foolproof recipe.

• I typically sub vegetable broth for Chicken Better Than Bouillon for a deeper flavor. If you want to keep the recipe vegan, vegetable broth works perfectly well.

• The almond butter is a great way to thicken the soup without adding an overpowering almond flavor. I like the added richness, but I’ve made it both with and without it. If a whole jar of almond butter isn’t in your regular rotation, feel free to skip it.

Get the Recipe

IN THE TOOLKIT: Garlic Press

What it is: A tool used for crushing garlic mess-free.

Why I’m using it: A garlic press is a solid kitchen essential that breaks garlic down into fine pieces so it fully incorporates into your recipes. It also saves you from having to dice multiple cloves by hand, and dealing with garlic scented fingers for the next 24 hours.

Best for: Recipes where you want the garlic to melt in the background rather than announce itself in large pieces. I especially love using it when a recipe calls for multiple cloves (which, let's be honest, is most of the time in my kitchen).

Get the Garlic Press

IN THE PANTRY: Better Than Bouillon

What it is: A concentrated paste made from meat, vegetables, and spices that turns into instant stock with just hot water.

Why I’m using it: I like using chicken Better Than Bouillon as a stock replacement for a few reasons. Practically speaking, it’s more cost-effective (especially when you buy it at Costco, can you tell I love Costco?), and it saves space in your fridge. It also has a deeper, more concentrated flavor than typical boxed chicken stock.

The verdict: Unless I’m indulging in a big Sunday project and making chicken stock from scratch, I’m using Better Than Bouillon.

Buy Yo Bouillon

On The Roster: Nisha Vora

Who she is: Nisha Vora (also known as Rainbow Plant Life) is a vegan food content creator with hundreds of easy, flavor-forward recipes, many inspired by Indian and South Asian cuisine.

What I watched/read/listened to: Her YouTube channel as a whole is worth browsing. There’s something for everyone.

Why she’s on the roster: I love Nisha’s cooking because she’s health-conscious without sacrificing flavor. Whenever I’m looking for a plant-forward meal that’s genuinely exciting to eat, she’s often the first person I turn to.

Check Out Nisha's Content

Now go make a big pot of lentils, freeze half for later, and congratulate yourself on being the kind of person who has homemade curry waiting in the freezer. Whether you need something warm and nourishing tonight or you're setting yourself up for an easy dinner next week, this curry has you covered. Future you is going to be very grateful.

With love and good butter,
Sophie

This week we’re making homemade Almond Joys, discovering a cleaner protein, and taking a few rural detours. We’re indulging in the things we love, just choosing better ways to do it. Because if you’re going to exercise your free will, it might as well involve chocolate… and probably an alpaca.

Pull up a chair, and let’s see what we’re choosing this week.

Contents:

• In the Oven

• In the Toolkit

• In the Pantry

• On the Roster

• On the Map

In the Oven: Adult Almond Joys

What it is: A healthy version of a highly divisive but personal favorite childhood candy.

Why I made it: I’m an adult (though that’s been up for debate), and I love Almond Joys. Need I say more?

The result: A sweet treat you can feel good about eating one too many of.

My Notes:

• I like to use coconut cream here for a richer coconut flavor and chewier candy.

• Make sure you grind the coconut flakes finely in the food processor for a smoother, more cohesive bite.

• I like to use semi-sweet chocolate to coat, toasted, salted almonds for a deeper almond flavor, plus a little extra flaky salt on top to balance out the sweetness from the chocolate.

Get the Recipe

IN THE TOOLKIT: Cookie Scoop

What it is: A handy tool for all your scooping needs.

Why I’m using it: Cookie scoops are a game-changer for even portions and consistent baking times. Say goodbye to the cookie tray where some cookies overachieved and others, well, they did their best. Unfortunately though, the wrong scoop is basically useless. We’ve all had one that breaks after three uses and makes you wonder why you had the audacity to demand more from your cookies. To avoid going down that road, I like to use the OXO Good Grips brand. They’re sturdy, reliable, and haven’t broken on me yet (knock on wood). The medium scoop (about 1.5 tablespoons) is my go-to for most things.

Best for: Cookies, candies, macarons, cupcakes, meatballs, or portioning out anything that needs to look like you know what you’re doing

Get the Scoop

In the Pantry: Ballerina Farm Protein Powder

What it is: The cleanest, most delicious protein powder on the market (I’m not exaggerating)

Why I’m using it: This protein powder checks every box: less than 10 ingredients (all of which I can pronounce), grass-fed whey, and bovine colostrum, which is essentially the first milk a cow produces after giving birth. It’s considered liquid gold in the dairy world because of how ridiculously nutrient-dense it is. It powers immune support, gut health, you name it. My personal favorite selling point though is that it truly tastes incredible. I get the variety pack, and every flavor is smooth and creamy without that chalky texture or funky aftertaste.

The Verdict: Strawberry cream and maple cinnamon have my heart. The maple cinnamon genuinely tastes like drinking the milk at the bottom of a Cinnamon Toast Crunch bowl. My standards are unreasonably high for this kind of thing, so trust me when I say it’s that good.

Get the Protein

On the Roster: Hannah Neeleman

Who she is: Hannah Neeleman

What I watched/read/listened to: I love her YouTube channel for inspiration that goes beyond recipes and into a bit of the simple, wholesome “back to our roots” lifestyle I think many of us crave.

Why she’s on the roster: Hannah and her family are a big personal inspiration to me because I love their approach to balanced living. Many of their meals are made from scratch, not just for the sake of it, but for the joy that comes from creating something from nothing, while nourishing yourself and the people you love. Much of the product line in her business is centered on quality, from the tools we use to the foods we eat.

Check out Hannah's Content

On the Map: Fox Point Farms

Where: 1200 Fox Point Farms Lane, Encinitas, CA 92024

What I did there: Fox Point is a regenerative agrihood located in Encinitas that also has a farm-to-table restaurant, micro brewery, bakery, apothecary and market. They are pioneering the way to green spaces that encompass all things wellness and healthy living, in a way that puts community at the center. They are a beyond organic farm and use regenerative practices to help cultivate nutrient-dense soil that grows the freshest and most quality produce. Plus they have incredible tractor tours where you can meet and feed their adorable animals, including their chickens, goats, potbelly pigs, and alpacas.

Worth it for: The pizza, tacos, community, coffee, you really can’t go wrong. They have a highland cow for god’s sake.

Visit Fox Point

And that’s it for this week! I hope this serves as a reminder to choose the good ingredients, take the scenic route when you can, eat the chocolate, and never miss a chance to pet something fluffy. See you next week.

With love and good butter,
Sophie

Pull up a chair, and lets see what produce we are choosing this month!

Here Are A Few of my Favorite Recipes that Utilize February Produce:

Read more

It's no secret that sourdough can be complicated. It requires time and patience, both of which can be in short supply for me these days. In my search for an easy and foolproof sourdough, this recipe by Maura Brickman has become my gold standard. This week, I’m breaking down the recipe and sharing the tools and products that helped me finally crack the code for a great loaf.

Pull up a chair and let's see what we're choosing this week.

Contents:

• In the Oven

• In the Toolkit

• In the Pantry

• On the Roster

• On the Map

IN THE OVEN: The Only Sourdough Recipe You’ll Ever Need (For Real I Swear)

• What it is: Huge thank you to Maura Brickman for this truly game changing recipe. This is a straightforward sourdough recipe that works with your schedule. No hourly stretch and folds or complicated shaping. Just great results every time.

• Why I made it: This recipe uses starter discard straight from the fridge, so no more feeding your starter like another pet with daily feedings. It’s practical, resource-conscious, and keeps bread making enjoyable instead of constrictive and stressful.

• A brief breakdown: Mix starter, flour, and water. Wait 15 minutes, add salt, then do 3 sets of stretch and folds in 15 minute increments. Let it bulk ferment overnight (12 hours), shape in the morning, and pop it in the fridge for at least one hour or until you’re ready to bake. That’s it!

• The result: Delicious sourdough without the time or expense.

  • Helpful Notes:

    • Though you can use starter straight from the fridge, if you haven’t fed your starter in several weeks, give it one or two feedings before baking to ensure a good rise. If you’re feeding it weekly, using it straight from the fridge is fine.

    • I throw a few ice cubes in with my loaf for steam to create a great crust.

    • As much as I wish it wasn’t, it really is important to let your bread cool for at least 1-2 hours before cutting. (Trust me, I would never make you wait to eat something unless it was absolutely necessary). The interior is still setting and steam is redistributing moisture. Cutting early gives you a gummy texture and collapsed air pockets. But if you really can’t wait, (and trust me, I’ve been there) go ahead and cut into it. I won’t tell.

Get the Recipe

IN THE TOOLKIT:

• What it is: When thinking of this week's tool, I had a hard time deciding what was most important in sourdough making. So I picked them all! This is the kit I got when I started out. It has all the tools you need to get going on this slightly addictive and personality-overtaking experience we call sourdough bread baking.

• Why I’m using it: It’s simple, easy, all-in-one. The bread lame makes scoring easy, the bannetons give great shape during proofing, the dough whisk is perfect for breaking up starter and mixing thoroughly, and the bench scraper makes shaping a breeze.

• Best for: Shaping, proofing, and scoring your sourdough.

  Get the Tool

IN THE PANTRY:

• What it is: Rice Flour

• Why I’m using it: Rice flour (brown or white) is truly the only way my dough comes out of the banneton with zero stickiness every time. Too many times, I've ended up wasting so much bread flour dusting the banneton to keep dough from sticking, and it ends up making the bread too floury and sticking anyway (a super effective way to kill the vibe). When using rice flour, you only need a light dusting and it makes for seamless transfer every time.

• The Verdict: It’s totally worth it.

Grab A Bag

On The Roster:

• Who she is: Nancy Silverton

• What I watched/read/listened to (or in this case, ate): I’ve been lucky enough growing up in Los Angeles to eat at many of Nancy’s restaurants, my favorite being Pizzeria Mozza.

• Why she’s on the roster: Nancy Silverton is an LA icon who has built some of the city’s most beloved restaurants. She founded La Brea Bakery in 1989, revolutionizing artisan bread in America and introducing her legendary sourdough starter techniques that influenced an entire generation of bakers. Beyond bread, she opened Pizzeria Mozza and Osteria Mozza with Mario Batali and Joe Bastianich, and created Chi SPACCA, another incredible Los Angeles Italian restaurant. It’s because of Nancy that I have too many times gone to bed with a belly full of pizza, meatballs, and butterscotch bundino. Thanks to Nancy, I've learned that happiness is a food coma earned from exceptional Italian food, and I wouldn’t have it any other way.

  Check Out Nancy's Work

On the Map: Blackbird Bakery

• Where: 1391 Sloane Ave, Lakewood, OH 44107

• What I did there: This perfectly homey little bakery in Lakewood, Ohio welcomes you with the smell of freshly baked breads, cookies and croissants, making it easy to order one of everything (guilty).

• Worth it for: Their rustic breads, pillowy focaccias, impossibly good peanut butter cookies, and spinach and feta croissants. It’s the kind of neighborhood bakery every town deserves but few are lucky enough to have.

Get A Glimpse of Blackbird

I hope these tips and tricks can convince you that sourdough doesn't have to be a full-time job and that the tools save you some headaches (and flour). Try it out, explore a new bakery, and if you bake the recipe, let me know how it goes. I'd love to hear from you! Happy baking!

With love and good butter,
Sophie

Look, I have strong feelings about biscuits. Specifically, the kind that are so good they get you invited to every party and make your neighbors suddenly very friendly. So this week, we're covering the whole experience: the recipe that'll make you everyone's favorite person, the gear that makes it easy, and the jam that seals the deal.

Pull up a chair, and let’s see what we’re choosing this week.

Contents:

• In the Oven

• In the Toolkit

• In the Pantry

• On the Roster

• On the Map

IN THE OVEN: The Best Ever Biscuit

What it is: Alison Roman’s simple, genius recipe for the easiest, most delicious biscuits of your life.

Why I made it: I love a biscuit, but too often they’re dry, overly crumbly, or lacking flavor. These are the complete opposite. Fluffy, pillowy, buttery squares of perfection that pair beautifully with jam, butter, or even alongside a cozy bowl of soup. Plus, they come together in under an hour, which is always a win.

The result: Pure joy.

My Notes: Alison mentions many of these tips in the recipe, but I found the following especially helpful:

• Press the butter into the flour using your fingers, creating thin sheets of butter rather than chunks.

• Make sure there are no large lumps of butter left—big pieces can lead to greasy pockets instead of flaky layers.

• Be careful not to overmix. For me, the dough never fully “came together” in the bowl, and that’s okay. Dump the sandy mixture onto the counter and gently press it together until it holds some structure.

• To create layers, use a bench scraper to cut the dough in half, stack the pieces, and press them together. I usually repeat this process about four times for maximum flakiness.

Make-ahead tip:
I like to freeze the cut biscuits and bake them straight from the freezer whenever I want one. That way, I get a warm, fresh biscuit every single time.

Get the Recipe

IN THE TOOLKIT: The Bench Scraper

What it is: A flat-edged tool designed for cutting, lifting, and shaping dough.

Why I’m using it: This simple tool has become one of my most-reached-for kitchen essentials. It gives me clean cuts through dough and makes transferring sticky ingredients effortless.

Best for: Dividing and portioning dough without the mess. The wide blade is also great for scooping up diced vegetables in your cooking. No more chasing rogue onion pieces across your cutting board or risking a knife-edge full of food sliding off mid-transfer (that’s the worst). Plus, using a bench scraper to transfer veggies helps protect your knives from dulling.

Get the Tool

IN THE PANTRY: Bonne Maman Four Fruit Preserves

What it is: A beautiful blend of strawberries, raspberries, cherries, and red currants that makes what I genuinely believe is one of the best jams you can buy.

Why I’m using it: Bonne Maman is my go-to when I want quality without the science experiment ingredient list. It’s made with things you can actually pronounce and find in nature (which feels like a tall order these days) and it’s delicious every single time.

The Verdict: This is the jam that I use whenever I make biscuits, without fail. Now look, these biscuits are so good on their own that you could eat them plain and be perfectly happy. Honestly, I don’t think there’s much you could put on them that would ruin them (let’s not get creative there). But here’s my philosophy: if I’m putting love, time, and care into something I make, then what goes with it should be of equal quality, nourishing, and filled with love. Using this jam gives me confidence I’m doing exactly that. It turns an already fantastic biscuit into a whole eating experience. I don’t know about you, but I want as many of those as I can get.

Pro Tip: If you are a Costco member, you can often find a great deal on these bad boys, and they come in a Costco size. Score!

Jam on the Jam

On The Roster: Claire Saffitz

Who she is: Claire Saffitz is a chef, food writer, and former editor at Bon Appétit. She also has an incredible YouTube channel where she breaks down some of her most popular recipes.

What I watched/read/listened to:
I love her YouTube channel and her cookbook, Dessert Person—it’s my go-to for all things sweet. If this newsletter has you in a biscuit-y mood, I highly recommend her strawberry ricotta scones (think: biscuit-adjacent and irresistible).

Why she’s on the roster:
Claire is the dessert person. She knows pastry like no one else and brings serious technique and clarity to every recipe she shares.

See Claire's Work

On the Map: Tartine Bakery

• Where: 1925 Arizona Ave, Santa Monica CA 90404

• Why It’s Special: Tartine Bakery in San Francisco (now also in LA) is basically the “Sourdough Mecca”, thanks to Chad Robertson’s thoughtful approach to bread-making. He is committed to sourcing the best organic, often locally-milled flours and treats each loaf like a living thing (it kind of is?) bringing flavor and texture through long fermentation and careful attention to every detail. The result is bread with a deep, complex flavor and that perfect crackly crust that makes you easily understand why people wait in line for hours.

• What I did there: Stock up on a whole lot of bread.

• Worth It For: You really can’t go wrong. Although, I suppose you could if you didn’t order any bread. Don’t be silly—order the bread.

Pro Tip: If you aren’t in the LA or Bay Area, you can also often find Tartine Bread in a Whole Foods near you. If you try it, let me know what you think.

Check out Tartine

And there you go. Life's too short for mediocre biscuits and lackluster jam. Make the good stuff, share it with people you love (or want to impress), and savor every single bite.

With love and good butter,
Sophie

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Happy Thursday!

Welcome back. This week I'm reminiscing on adventures in Thailand and wanting to share some of my favorite Thai recipes and spots in San Diego. We're going cozy and carb-heavy, just the way I like it. Plus, I’m sharing a pantry essential and a cutting board that cuts through the noise and will stop you from having to ask: plastic or wood? (Or am I the only one who's stood in the aisle debating this?)

Either way, pull up a chair and let’s see what we are choosing this week!

Contents:

• In the Oven

• In the Toolkit

• In the Pantry

• On the Roster

• On the Map

IN THE OVEN: Thai Yellow Curry

• What it is: A rich, well-balanced yellow curry that comes together in 30 minutes or less.

• Why I made it: I’m a big curry fan. After living in Thailand for 6 months, curry became a weekly staple I can’t live without. This recipe hits all the marks: easy to make, endlessly customizable, and covers all the food groups. It’s the perfect nutritious comfort food, especially when the weather gets cold!

• The result: 10/10, absolutely delicious and even better as leftovers later in the week!

• My Notes: This recipe by Averie Cooks is incredibly straightforward and honestly, there is not much I would change. That said, I’m a garlic lover, so I usually throw in closer to five cloves instead of three. I also really loved the Mekhala curry paste she recommends. I’ve experimented with several brands, and this one consistently delivers the best flavor.

Get the Recipe

IN THE TOOLKIT:

• What it is: Epicurean Cutting Board

• Why I’m using it: The Epicurean cutting board is a game-changer: made from non-porous paper composite material, it's a safer alternative to plastic that won't harbor bacteria or dull your knives. It's dishwasher-safe, knife-friendly, and built to last for years, making it one of those buy-it-once investments that actually pays off. While it may cost more upfront, you'll never need to replace it (you’ll notice this theme). It's better for your wallet, your food prep, and your body!

• Best for: Slicing, dicing, chopping- you get it.

Get the Board

IN THE PANTRY: Graza Olive Oil

• What it is: A high quality EVOO that’s actually made from olives.

• Why I’m using it: Olive oil is one of those ingredients with incredible potential for greatness, or mediocrity. Real high-quality olive oil is a nutritional powerhouse and even considered a superfood. With genuine health benefits, from regulating insulin spikes to reducing inflammation. But here's the catch: many products labeled "olive oil" contain only a small percentage of actual olive oil, diluted with cheaper, lower-quality oils. That's why extra virgin olive oil matters. It's the purest, least processed form of olive oil, and retains all the antioxidants and flavor that make it so beneficial in the first place. When you invest in real EVOO, you're getting the real deal: better taste, better nutrition, and actual health benefits.

• The Verdict: If you’re looking for an Olive Oil that delivers on all of the above, Graza is it. Plus, it comes in a cute bottle. What more could you want?

Get the EVOO

On The Roster: Alison Roman

• Who she is: Alison Roman is a professional chef, writer, and advice giver.

• What I watched/read/listened to: Literally everything. But if I could recommend anywhere to start, it would be with her youtube channel series, “Home Movies”, filled with some seriously incredible food.

• Why she’s on the roster: Alison Roman is one of the few chefs I’ve come across who, in my humble opinion, does not have one bad recipe across her 4 cookbooks, or 198 Youtube Videos. Her no-frills approach keeps cooking enjoyable and straightforward, and I find that she has a really incredible ability to transform even the most classic of recipes into something better. See “#The Cookie” for proof.

Check Out Alison's Recipes

On the Map: SOI OB- Thai Street Food

• Where: 1916 Cable St, San Diego, CA 92107

• What I did there: Order the same three things every time and eat until I’m uncomfortably full (like a grown-up).

• Worth it for: Oh man, this place is the real deal. It’s easily home to my favorite Khao Soi in California, a rarer find on most Thai menus. Khao Soi is a dish from Northern Thailand, essentially an even richer yellow curry topped with crunchy noodles, crisp red onion, and tangy mustard greens. They also have incredible Pad Kee Mao and Holy Spicy Basil that'll transport you straight to a street market in Chiang Mai.

Explore the Spot

And that wraps up the choices for this week! If you end up making the curry, grabbing that cutting board, or checking out SOI OB, let me know how it goes! I'm always excited to hear what lands in your kitchen. Thanks for reading, and see you next week!

With love and good butter,
Sophie

Happy Wednesday!

I hope you’re kicking off the New Year with a little calm, focus, and a lot of room for enjoying all that a fresh year has to offer. Let’s go 2026!

The start of the year always makes me think about new habits I want to instill, and how I can stick with them for the year and beyond. When it comes to cooking and food, that means making meals that help me feel good, taste great, and aren’t a hassle to make. I’m focusing on small, sustainable changes in the kitchen this year. Meals that are simple, nourishing, and doable. As always, I’ll keep you updated on what I find out :)

Pull up a chair, and let’s see what we’re choosing this week.

Contents:

• In the Oven

• In the Toolkit

• In the Pantry

• On the Roster

• On the Map

IN THE OVEN: Chipotle Chicken Bowls

• What it is: A made-at-home Chipotle bowl that tastes even better and works better for your body.

• Why I made it: Heading into the New Year, I'm looking to include more homemade, from-scratch meals that hit all the food groups. This way I can be more in control of what goes on my plate, and get more bang for my buck. This Chipotle copycat chicken bowl checks all those boxes, tastes delicious, and stores well, making it a great option for meal planning.

• The result: 10/10, a great meal that satisfies all the cravings without compromising quality or nutrition.

  • My Notes:

    • I use this recipe by Valerie’s Kitchen who includes a fantastic marinade that tastes just like Chipotle, but better. I like to take a “measure with my heart” approach when it comes to spices in cooking. Rarely do I ever include only one teaspoon of garlic powder, that just doesn’t feel right. Two is my personal minimum.

    • The only ingredient I think this recipe is missing that changes the game is Chipotle Peppers in Adobo Sauce. Without this ingredient, you don’t get the same quintessential Chipotle taste, and you really miss it. The peppers add an additional layer of smokiness and flavor that will help this recipe earn a spot in your weekly rotation.

Check out the Recipe

IN THE TOOLKIT: Made In 10" Stainless Clad Frying Pan

• What it is: A stainless steel pan that sears, sautés, and survives the kitchen chaos.

• Why I’m using it: I use Made In pans because they are made from really solid materials, like 5-ply stainless steel, carbon steel, and non-toxic ceramic. The pan cooks all your food evenly and is built to last a lifetime. It’s the same kind of quality you’d find in professional kitchens, but without the price tag. It heats well, holds up over time, and I can cook with it every day without worrying about harmful coatings or chemicals ending up in my meals.

• Best for: This is my go-to pan when I want a good sear on meat, nicely browned veggies, or those crispy bits that turn into great pan sauces. It handles everything from simmering and braising to deglazing and finishing dishes in the oven, so I don’t have to swap pans halfway through cooking. It’s the dependable, do-the-most-things pan I keep reaching for.

View the Pan

IN THE PANTRY: Chipotle Peppers in Adobo Sauce

• What it is: Smoky, dried jalapeños packed in a tangy, slightly sweet tomato-based sauce that adds deep, complex heat to your meals. They are great for adding to your soups, stews, meats, and marinades. You can check out the brand I like to use here.

• Why I’m using it: This ingredient single-handedly changes the game for all of my Latin inspired cooking.

• The Verdict: These chipotle peppers are an excellent way to level up your cooking while adding more complexity and flavor. They are also affordable and easy to use, making them a great addition to your pantry.

Grab the Chile

On The Roster: Brian Lagerstrom

• Who he is: Restaurant-trained chef putting out incredible cooking content.

• What I watched/read/listened to: His series “Weeknighting” is one of my personal favorites. The series is all about delicious and quick weeknight meals that always impress and are easy to execute, the ultimate combo. My favorite from the list is his three options for “Big Ass Salads,” which are relatively simple, great for meal prep, and help you hit your nutrition goals as we head into the New Year. Thanks, Bri!

• Why he’s on the roster: Brian is engaging, funny, and like Hailee Catalano (mentioned in last week’s post), he makes restaurant-quality meals feel easily achievable at home.

Check out Brian's Content

On the Map: Versailles Cuban Food

• Where: 17410 Ventura Blvd, Encino, CA 91316

• What I did there: I always get the #6 (The Famoso Pollo Versailles)

• Worth it for: In the spirit of this week’s theme of fantastic beans, chicken, and rice, I thought I would give some love to my favorite LA Cuban Restaurant, Versailles. I’ve personally only ever gotten the #6 (creature of habit) but for good reason. If you order it, you’re in for a half roast chicken that’s crispy on the outside and juicy on the inside. Fantastic black beans, rice, sweet fried plantains, and fresh, raw onion to top it all off. It’s amazing, and as I start this blog and attempt to gain your trust, I’m confident that the #6 from Versailles will do it.

Explore the Spot

I hope your start to 2026 is filled with delicious dinners, simple meals, and moments to rest and recharge. Wishing you lots of laughter, joy, and the kind of meals that make your week feel a little brighter, both in and out of the kitchen. I’m excited and grateful to be along for the ride.

With love and good butter,
Sophie

Happy Wednesday!

I hope your holidays have been everything you needed them to be. Cozy, delicious, and full of the people who matter most. I’ve been spending these last few days of 2025 indulging in every sweet treat, savoring slow mornings with family, and thinking about the small choices that make everyday cooking feel a little more intentional.

Pull up a chair, and let’s see what we’re choosing this week.

Contents:

• In the Oven

• In the Toolkit

• In the Pantry

• On the Roster

• On the Map

IN THE OVEN: Gingerbread Cheesecake Cookies

• What it is: An amazing recipe by Samantha Seneviratne for soft, chewy, spice-forward gingerbread cookies with a tangy cream cheese center.

• Why I made it: Nothing says the holidays to me quite like a gingerbread cookie. I love the warm spices and the bright, fresh kick of ginger, but those flavors can sometimes get lost under too much sweetness. Adding a tangy cheesecake center balances everything and cuts through the sweetness to let the spices shine.

• The result: I absolutely loved these cookies. They do require a few extra steps, but if you’re willing to put in the time, they’re completely worth the effort.

  • My Notes:

    • Make sure the cheesecake filling is fully frozen before adding it to the dough. Otherwise, you’re in for a gloopy mess!

    • I’d also make the cookies slightly smaller next time, since they bake up pretty hefty (not that that’s necessarily a bad thing).

    • As for the ingredients, I didn’t find the crystallized ginger essential. It adds another item to your shopping list, and for me, the payoff wasn’t quite there. That said, I do love using both fresh and dried ginger together. The combination works wonderfully on its own and delivers plenty of ginger flavor.

Find The Recipe Here

IN THE TOOLKIT: The Kitchen Scale

• What it is: KitchenAid 11 Pound Capacity Digital Kitchen and Food Scale

• Why I’m using it: Baking has always been my go-to when I need to slow down and reset, but there’s nothing worse then when something doesn’t turn out. Over my 13 years of baking, the one tool that’s made the biggest difference is a kitchen scale. Traditional measuring cups are great for some things, but they leave too much room for error in baking. A slightly packed cup of flour versus a loosely scooped one can mean the difference between light, fluffy cake and something disappointingly dense. A scale removes all that guesswork and gives you consistency every single time. Plus, you’ll be shocked at how many fewer dishes you use. Trust me, your future self will thank you.

• Best for: Really, so many things, but I reach for it most when I’m making breads, cakes, and cookies. Anything where a little precision goes a long way.

Check Out The Tool

IN THE PANTRY: Kerrygold Unsalted Butter

• What it is: Grass-fed, rich, high-quality Irish butter

• Why I’m using it: There are a million and one health trends telling you what to eat, what to avoid, what’s worth the splurge, and what’s not. While I’m always looking for better-for-you options, I know that trying to upgrade everything can get overwhelming and expensive. So if you’re going to prioritize anything, I think the big three are dairy, eggs, and meat. That’s where quality really makes a difference, both in taste and nutrition.

  • Why Kerrygold

    • Kerrygold checks all those boxes. It’s made from the milk of grass-fed cows, which means it’s naturally higher in essential vitamins that support everything from immune function to bone health.

    • I always reach for the unsalted version because it’s the most versatile. You can use it for baking, cooking, or slathering on toast without worrying about throwing off your recipe’s salt content. Speaking of toast, I’ve been deep in sourdough baking lately, and when you use this butter on fresh-baked bread, you can genuinely taste the difference. (More on sourdough coming soon.)

    • Now, let’s talk price. Kerrygold runs about $4.50-$6.50 for 8 oz., which admittedly is more expensive then conventional butter. To make it work for my budget, I buy it at Costco or Trader Joe’s where it’s cheaper, stock up when it’s on sale, and freeze the extra. For something I use daily and can actually taste the difference in, I think it’s worth the investment.

  • If you still need convincing, you can check out this Substack post from Love Ireland that breaks down all the benefits here.

Get Yo Butta

On The Roster: Hailee Catalano

• Who she is: Hailee Catalano is a restaurant trained chef, recipe developer, and food blogger.

• What I watched/read/listened to: This Pot Roast is the ultimate winter comfort food.

• Why she’s on the roster: I am a longtime fan of Hailee because she makes restaurant quality cooking feel easily achievable at home. She has mastered the ability to make simple ingredients come together in a way that feels luxurious. Plus, she has a cute dog (shoutout to Gus).

Check Out Hailee's Content

On the Map: West Side Market

• Where: 1979 W 25th St, Cleveland, OH 44113

• What I did there: My favorite pastimes include cooking food, eating food, and shopping for food, so it’s no surprise that West Side Market is my favorite place to do the latter, especially around the holidays. Westside Market is Cleveland’s largest and oldest continuously operating indoor/outdoor market. I love wandering the aisles to pick out fresh produce and gather all the holiday essentials.

• Worth it for: My favorite stands include Orale for enchiladas, Pierogi Palace (for you guessed it, pierogi’s), and Jacobs Oasis for fresh Middle Eastern food. I like their Spanakopita and Samosas.

As 2025 winds down, I hope you all have restful days, perfectly baked cookies, and a kitchen full of the people and flavors you love most. Looking forward to sharing more choices with you in the new year.

With love and good butter,
Sophie