Hello, all! You wouldn’t necessarily know if from the hot-and-humid weather, but summer is [she struggles to type the words] almost over. I’m already seeing back-to-school photos from friends, and the sun has started setting before 8 p.m. for the first time since May.

Me? I am clinging like grim death (or something less morbid sounding) onto what remains of summer. Luckily, we still have several weeks left for juicy tomatoes, ripe zucchini, tomatoes, corn, and peaches.

Subscribe now

What to Cook This Week

🥒This week: recipes perfect for the homestretch of August, like fun homemade pickles, a dead-simple zucchini bread and peach cobbler, my favorite summer salads, eggplant parm, and a zucchini chicken pasta that’s perfect for weeknights.

🇺🇸Bonus Feature: Where to Eat in Washington, D.C.

Here it is. My personal, local insider recommendations for all the best places to eat in Washington right now. This covers everything.

Thanks for being a part of Unpeeled Journal. Have a great week ahead. —Lisa

Subscribe now

Southern Peach Cobbler

Here’s the juiciest, easiest peach cobbler recipe, full of ripe and juicy cinnamon-dusted peaches, topped with a tender drop-biscuit crust. Calling beginner bakers: This one’s for you.

One-Bowl Zucchini Bread

Zucchini may be a vegetable, but it makes an amazing cake, too — almost like banana bread. Moist, delicious, and simple to make: just stir and bake. This is homey summer baking at its best.

Easy Homemade Dill Pickles

We all need to be making our own pickles! These take minutes to make, and taste crisp and tangy from fresh dill and spice. A great way to bottle up summer.

Spotlight on Summer Salads

What better way to make the best of all this nice summer produce than with a salad? Click the titles below for these favorite summer sides, pictured clockwise from top left:

• Zucchini Ribbon Salad

• Red Cabbage Slaw

• Greek-Style Pasta Salad

• Mexican Street Corn Salad

Fig & Gorgonzola Pizza

When late August gives you figs, make this fancy pizza that’s easy as pie. Ready in less than 30 minutes and perfectly savory and sweet.

Real Eggplant Parm

Old-school eggplant parmesan, baked with tender eggplant that's breaded and fried, then layered with marinara and good, melty mozzarella cheese.

Zucchini + Chicken Skillet Pasta

A quick and flavorful 30-minute dinner with tender chicken, golden seared zucchini, Parmesan, and fresh mint. The perfect weeknight pasta.

Subscribe now

The Best Places to Eat in Washington, D.C. Right Now

When it comes to food, it’s easy to get it wrong in Washington. It’s an expensive city with a lot of tourism. Those factors add up to an important truth: You can pay a lot of money for a very mediocre meal.

But D.C. — if you know the right spots — has truly excellent food, and you don’t always need to spend a lot of money to find it.

There are, of course, the trendy, swanky spots where you might be seated next to a senator or news anchor. I’ve spotted Wolf Blitzer at my favorite sushi spot more times than I can count, and once shared a date night with the Obamas. (Ok, by “shared a date night,” I mean that my husband and I were at restaurant while the Obamas were having their own dinner at a totally separate table across the room while I kept craning my neck in a highly-uncool fashion to keep staring at them).

Subscribe now

But D.C. is also filled with some of the best casual restaurants you’ll ever find, artisan bakers, barbecue, and cozy wine bars with outstanding burgers. Oh, and it’s also home to chef José Andrés.

Here are my favorite places to eat my way around Washington, D.C., including:

• Special occasion restaurants

• Best for people watching

• Afternoon tea

• Restaurants near all the museums downtown

• Sushi

• Wine bars

• Georgetown

• Bakeries!

• My all-around top 5 (make that 6) places to eat in Washington, D.C.

Read more

Greetings, all! I’m back from my annual vacation in Midcoast Maine. In addition to chilly evenings (there’s something so wonderfully strange to me about needing a sweater in August), I love that the main activities up there tend to be simple ones: read a book, hunt for sea glass on the rocky beaches, drift from shop to shop in little towns, and…eat.

What to Cook This Week

Maine and New England are top destinations for honest, simple, good American cooking. But we can also bring New England right to our homes. This week: recipes for easy chowder, tender biscuits and blueberry muffins, peach cobbler, summer salad, and a delicious blueberry galette.

Special Features

1. Below is my updated Portland, Maine dining guide — one of America’s best food destinations.

   

2. For my paid subscribers: If you make one dessert this summer, make it this Rustic Blueberry Galette. It’s basically blueberry pie, but in a folded, free-form (read: easier) dessert that looks great.

Hope you have a wonderful weekend, everyone. —Lisa

Subscribe now

If you’re not a paid subscriber yet, now is a great time to upgrade and support Unpeeled Journal.

Subscribe now

New England Fish Chowder

Straight from my favorite Maine diner, this true Maine fish chowder is satisfying and surprisingly simple, full of tender white fish and buttery potatoes in a milky broth.

Get the Recipe

Flaky Buttermilk Biscuits

There is nothing like tender buttermilk biscuits to go with that chowder, warm from the oven and with so many flaky layers they split open by hand.

Get the Recipe

Classic Crab Rolls

Lobster rolls may have the most fame, but this New England crab roll recipe keeps things simple, perfect, and authentic, with sweet lump crabmeat and grilled buttered rolls.

Get the Recipe

Herbed Potato Salad (No Mayo)

This Ina Garten-inspired French potato salad recipe needs no mayo. Instead, a fresh vinaigrette gets tossed with warm potatoes and fresh herbs for a true standout side.

Get the Recipe

Summer Salad With Peaches + Balsamic Syrup

Easy to make but impresses like a restaurant dish. I consider this a late-summer must.

Get the Recipe

America’s Favorite Blueberry Muffins

Of all the blueberry muffin recipes, Jordan Marsh’s blueberry muffins best them all. Here’s the official recipe from Boston, with a few (dare I say?) tiny improvements for perfect results, every time.

Get the Recipe

Easy Peach Cobbler

This is a total winner: easy, tender drop biscuit topping over a fresh peach filling made even easier because you don’t have to peel the peaches!

Get the Recipe

Here it is! All my favorite picks for eating your way around one of my favorite food towns in America, from lobster rolls to fine dining.

Get the Guide

Subscribe now

Blueberry Galette

I always think of a galette as the wild, jazz-loving cousin to a prim, proper pie. Where a pie is a fairly organized dessert — bottom crust, fruit filling, top crust, seamed together and baked — a galette is a free-form affair you can experience in an undone, but no less delicious, way.

A blueberry galette is fun to make, and looks especially gorgeous. The blueberries darken and get so juicy the juice bursts out of the seams, while the crust you carefully (or not! it’s fine! whatever!) folded up spreads a bit and bakes golden brown, barely containing the fruit.

You only need one pie crust, a mixing bowl, and a sheet pan for this. It keeps for several days and is the best dessert you’ll eat this month. Let’s bake.

Subscribe now

Rustic Blueberry Galette

Prep Time: 20 minutes + dough chilling / Bake Time: 40 minutes / Serves: 8 people (One 9” galette)

Ingredients

Filling:

• 5 cups blueberries (about 1 quart)

• 3/4 cup sugar

• 1/2 cup all-purpose flour

• 1/4 teaspoon kosher salt

Join as a paid subscriber for the full recipe and access to more bonus recipes and more member-only features.

Read more

Is there a better time to eat than right now? We are in the absolute best-of-the-best season for produce (hold the shredded Taco Bell lettuce, of course). Peaches! Plums! Blueberries! Tomatoes! Zucchini! It’s time to get cooking.

This week, I’m sharing some great summer cakes, each of them simple to make, moist, and full of seasonal fruit. You may already know about the famed New York Times plum torte recipe. The original was published in 1983 and has been featured every year since. The original Marian Burros recipe is a little vague (confusing plum quantity, three cake pan options), so I have perfected it so you can have the very best result.

Let’s keep the summer fruit + cake theme going: a moist blueberry pound cake, the best classic coffee cake ever, but folded with juicy blackberries, ripe peach pound cake with cinnamon glaze…you cannot go wrong here.

Upgrade Your Subscription

🍅 Now let’s talk tomato. In my opinion, nowhere does fresh-sliced tomatoes like they do in the South. I never knew that sliced tomatoes alone could possibly make an amazing sandwich — “Huh? No bacon? No lettuce? No turkey or cheese?” — until I went to college in North Carolina (Go Demon Deacons). I stayed for a summer session between sophomore and junior year, in an off-campus group house that was just about as rickety and cramped as you’d expect, but so much fun.

One of my roommates from Georgia would often make tomato sandwiches for lunch: just thick-sliced tomato, a slather of Duke’s mayo (always Duke’s), salt and pepper, bread. Wow.

And then there’s this recipe for fried green tomatoes, which is about as satisfying as it comes. I like to eat them warm, but even room temperature is great.

Have a wonderful weekend, everyone. Thanks for being a part of Unpeeled Journal. —Lisa

Classic Blueberry Pound Cake

This is one of my favorite family recipes. You’ll love it, too: a classic, buttery pound cake bursting with ripe blueberries.

Blackberry Coffee Cake

Look at that nutty topping. Let’s enjoy this for breakfast or dessert all weekend long. It’s a moist sour cream coffee cake topped with nutty cinnamon streusel, loaded with juicy berries, and adapted from one of America’s best bakers.

The Famous NY Times Plum Torte

This lovely plum cake, directly adapted from the NY Times‘s famous recipe, is famous for its simple perfection. Here it is, with clarification and tips.

Peach Pound Cake

This homey peach pound cake recipe is just peachy: moist, full of ripe peaches, and topped with a sweet cinnamon glaze.

Southern Tomato Sandwiches

Juicy, ripe tomatoes, a slather of rich mayo, and soft bread are all you need for this effortless favorite, perfect for a hot day.

Fried Green Tomatoes

Crisp and savory on the outside, bright on the inside. Top with a homemade buttermilk green goddess dressing, and you’ve got the best summer side, ever.

Bonus: Sheet Pan Zucchini Pizza

A Roman-style white pizza topped with zucchini (or summer squash), mozzarella cheese, and onion for a perfect slice of summer.

Subscribe now

Follow Unpeeled Journal on Instagram and Pinterest!

Ciao, friends!

I hope everyone is having a good week. As I type this from the middle of a gray miasma of wildfire smog that has drifted south from Canada, my thoughts cannot help but turn to my recent trip to Rome. Rome, the Eternal City, is a study in beautifully interwoven contrasts: breathtaking beauty mixed with shocking amounts of graffiti, crumbling palazzos on the same street as an ultramodern art museum. There’s just something about it.

To me, the most eternal and enduring element of Rome—the reason to come again and again—is its food: classic, simple, and unpretentious. Whether you’re seeking out the city’s best pasta (always at the humblest spots, never the fanciest), a crisp square of pizza, or seasonal produce at the piazza farmers’ market, you could do nothing but eat your way around Rome and have an excellent vacation.

Inspired by the season and by dreams of bella Italia, here are all my favorite summery Italian recipes. Plus: My guide to the Best Places to Eat in Rome: pizza, pasta, gelato, date night, and stunning rooftop drinks. Become a paid subscriber for all the intel!

Subscribe now

Have a wonderful weekend, everyone. Thanks for being a part of Unpeeled Journal. —Lisa

The Basil Pesto That Won the World Championship

This basil pesto recipe won the World Pesto Championship in Genoa, Italy, the birthplace of pesto. Now you can make it right in your home kitchen in 15 minutes.

Italian Artichoke Spread (Crema di Carciofi)

Another quick, no-cook winner, this can be made with a bag of frozen artichokes and is the perfect summer spread with crudité, charcuterie, or on a sandwich.

Summer Squash Parmigiana

The best (maybe only?) answer to what to do with all that zucchini and yellow squash. This is one of my most popular recipes.

Minestrone Soup

Soup should be enjoyed all year long. And there’s nothing better in summer than this, with zucchini, ripe tomatoes, onion, and garlic. A perfect, laid-back summer meal.

Italian Ricotta Cookies

A soft, happy sprinkle cookie with just the right notes of vanilla and lemon. Perfect for picnics.

How to Chiffonade Basil

A quick guide to creating those perfect ribbons of basil to sprinkle on your next caprese, pasta, or summer meal.

Where to Eat in Rome

Rome is one of the best places in the world to eat. It just is. Now, it may not offer the cornucopia of options that you’ll find in other global best food cities like New York or Tokyo. But that’s fine. What they have, they’ve perfected, and while you’re tucking into that perfect bowl of pasta cacio e pepe or all'amatriciana, you won’t want anything else.

Below, here are my personal picks for where to go:

• Get my top two spots for famous Roman-style pizza

• Learn where to find the most glorious (not-tourist crap) gelato

• The inside track to 3 restaurants cooking the perfect, classic Roman pastas

• My favorite date-night restaurant

• Visit the 5-star hotel with stunning rooftop cocktails that are worth the splurge

• Find out where to shop those beautiful hand-painted pasta bowls (authenticity guaranteed, and they also have an online store!)

Subscribe now

Read more

Hello, friends! Happy Independence Day week to those in the U.S., and a happy July to everyone.

Fourth of July is always one of my favorite newsletters of the year, and this year is extra special as we celebrate a milestone 250 years of American independence. I know that our country may sometimes feel very divided, but we can always unite around good food with those we love. Plus, all the best food of the year is in season, so everything tastes great.

I’ve rounded up all my best summer desserts—lots of fun, patriotic ones—plus essential sides, salads, and snacks to enjoy at a backyard barbecue, or for an easy weeknight dinner. I hope you enjoy.

Have a fantastic holiday!

Share Unpeeled Journal

Rustic Blueberry Cobbler

If you need an easy summer dessert to wow everyone, this is it. Juicy, sweet blueberries and a tender biscuit crust.

Mixed Berry Tart 🇺🇸

A classic fruit tart, all dressed up American-flag style. With a crisp butter crust, homemade vanilla pastry cream (just sub pudding if you want to keep it simple), and heaps of fresh, ripe summer berries.

All-American Apple Pie

The one and only. This perfect apple pie combines tart apples with caramel-y brown sugar, cinnamon, and a flaky butter crust.

Blueberry Pound Cake

A homemade pound cake is an all-time crowd pleaser, and keeps moist for days. This one’s easy to make and bursting with juicy blueberries. (Plus: my trick for making sure the blueberries don’t sink.)

Cowboy Blondies

First Lady Laura Bush’s prize-winning cowboy cookie recipe, but in fudgy (read: better) blondie form. Loaded with nuts, chips, and coconut, these are seriously good.

Hummingbird Cake

This old-fashioned Southern charmer is a sweet, moist banana layer cake filled with pineapple, nuts, and cinnamon. My all-time favorite.

Subscribe now

Mexican-Style Corn Salad (Esquites)

Here are the great flavors of Mexican street corn in a fun salad. (Hint: You can use frozen corn and save yourself the shucking.)

Crunchy Red Cabbage Slaw (No Mayo)

A vibrant red cabbage salad with a tangy vinegar dressing that stays crunchy for days.

Spicy Cucumber Salad

Beat the heat with a cool Asian cucumber salad with fresh, spicy flavor. This is popular for a reason.

Herby Potato Salad

This no-mayo potato salad is tossed with a fresh herb-loaded vinaigrette for summer side dish success. Adapted from queen Ina Garten.

Greek-Style Pasta Salad

A distinctly un-boring Greek pasta salad recipe, loaded with plenty of Greek feta, olives, lemon, herbs, and tomato. This leans heavy on the “salad” for a fresher, brighter version of pasta salad.

Orzo Pasta Salad

Easy to throw together, and a light, Mediterranean take on the usual pasta salad.

Fresh Pico de Gallo

Let good summer tomatoes live their best life with this fresh summery salsa.

How to Arrange a Great-Looking Vegetable Platter

Here’s how to make the ultimate crudité platter — one that looks gorgeous, bountiful, and will wow at a party.

Hearty Vegetarian Chili

I love this thick, earthy chili year round. Make a big pot and enjoy all week long.

Chicken & Black Bean Enchiladas

The ultimate comfort food casserole, but a lighter version with beans and vegetables.

Strawberry Watermelon Agua Fresca

All you need is 15 seconds, three ingredients, and a blender. This is, by far, my favorite and most refreshing summer drink.

Unpeeled Journal is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber.

Subscribe now

Follow Unpeeled Journal on Instagram and Pinterest!

Hello, all! How’s the week been? I just got back from a few days in Chicago, where I was speaking on the topic of food and grief at a wonderful organization for widowed people. As a 12-year member of this “club you never want to be in,” it meant so much to me to not only share my own perspective, but be in the company of such resilient, lovely people of all ages and backgrounds.

There was lots of eating, too. Chicago is one of my favorite food cities (make that cities, period). I also took a jaunt up Lake Michigan to one of the most charming towns on the Great Lakes. My quick guide to where to eat in Chicago, below.

This is also a celebration week, with Father’s Day and Juneteenth. So here are some recipes for breezy summer celebrating, plus a recipe plan to get you through the week, starting with my favorite summer salads.

Have a wonderful weekend, everyone. Thanks, as ever, for being a part of Unpeeled Journal. —Lisa

Southern Tomato Sandwiches

Forget the bacon and lettuce. The tomato is all you need (plus a nice slather of good mayo). This simple classic is the best way to welcome tomato season.

get the recipe

And while we’re talking tomatoes…

I love this simple, light Tomato + Cucumber Halloumi Salad, tossed with (or without) salty, pan-fried halloumi. You can also substitute feta.

get the recipe

Grilled Flank Steak With Rice Noodles

Grill something beyond burgers this Father’s Day. This Asian-style marinated flank steak with noodle salad is easy to make, but tastes straight from a top restaurant.

Italian Zucchini Ribbon Salad

Every summer, I wonder what to do with All! That! Zucchini! And inevitably, the answer is this raw Italian zucchini ribbon salad with fresh mint and parmesan.

get the recipe

Juneteenth Recipes

Juneteenth recipes and foods celebrate an important day in Black history — American history — with foods rich with meaning and flavor. Learn more, and get these inspiring Juneteenth recipes, from red cabbage slaw to strawberry shortcakes.

get the recipes

Fit for Father’s Day…and Any Day

Here are some other great recipes I’ll be making in the days ahead. Click on the titles to get the recipes:

• The Ultimate Overnight French Toast: start dad’s day off right this Father’s Day. Topped with a gooey pecan topping, this is insanely good.

• Elote Salad: Perfect as a summer side for dinner or a barbecue, this Mexican corn salad is a favorite.

• Italian-Style Chicken Tenders: A favorite for kids of all ages

• No-Churn Cookies + Cream Ice Cream: grab some Oreos and sweetened condensed milk. This is as easy as buying Ben & Jerry’s, but a lot more fun.

One-Step Zucchini Bread

This moist zucchini bread is summer’s answer to banana bread: homey, easy to make, and beloved by all. Just dump, stir, and bake!

get the recipe

My Kind of Town

I had a couple of days to eat my way around Chicago as part of a work trip this past week, and have some great food recommendations for you if you’ll be heading to the Windy City and its environs.

Subscribe now

Below, here’s all about it:

• My top 5 all-around picks for dinner out

• The best Italian restaurants, including a clubby, special-occasion Italian restaurant

• Where to get the most delicious (non-touristy) deep-dish pizza and Italian beef sandwich

• The basement gastropub that gets my vote for the best salad in America

  Unpeeled Journal is a reader-supported publication. To get this special feature, become a paid subscriber.

Follow Unpeeled Journal on Instagram and Pinterest!

I love Chicago. Every time I go, I want to come back. People are friendly, the museums are world class, the skyline against Lake Michigan is stunning, and the food is incredible. This time, I revisited a couple of old favorites, and discovered some new spots. Here’s where I recommend:

Italian Restaurants

Read more

Hello, friends! I hope it’s been a good week for you. We’re about to turn the corner into June (sunshine, no more school, my birthday…), and I am already excited about the first cherries and “good tomatoes” appearing in the market.

I admit I got a little overenthusiastic and went overboard buying rhubarb at the farmers market this week. Seriously. It looked like I was stockpiling for the apocalypse. Oops. But rhubarb is one of my favorite spring ingredients—pink and tart and easy to work with—so I’m going to use it for the recipes you see below. Grab a few stalks and do the same!

I’m also featuring some summertime essentials and, for paid subscribers, a quick, essential guide to storing all that good summer produce — no more grainy tomatoes, mealy peaches, or swampy basil!

Upgrade to Paid

Have a wonderful weekend, everyone. Thanks for being a part of Unpeeled Journal. — Lisa

Greek Pasta Salad

A distinctly un-boring Greek pasta salad recipe loaded with plenty of Greek feta, olives, lemon, herbs, and tomato. Fun and simple to make, and the perfect side dish for spring dinners, picnics, and barbecues.

Baked Summer Squash Parmesan

Sliced squash layered and baked with breadcrumbs and gooey mozzarella is the most gorgeous, satisfying way to enjoy all that yellow squash and zucchini this summer.

Grilled Ginger-Lime Flank Steak With Noodles

This Vietnamese-inspired dinner, layered with crunch, fresh herbs, and perfectly funky-salty-tangy flavors looks like it took hours to make (and tastes like it, too!), but can be ready in under an hour. This is so good.

Strawberry Rhubarb Crumb Bars

These jammy bars combine a pink, gooey, sweet-tart filling with a buttery-crisp crumble that serves as both base and crumb topping (so easy).

Old-Fashioned Strawberry Rhubarb Pie

Nothing says spring dessert like this classic recipe: sweet strawberries, tart rhubarb, and an all-butter crust in one perfect pie.

Ultra-Moist Blueberry Pound Cake

This moist blueberry pound cake recipe topped with a simple vanilla glaze folds plump, juicy blueberries into buttery pound cake for an easy dessert that also makes a lovely breakfast bake. Plus: Learn how to make sure your blueberries don’t sink!

Guide: How to Store Summer Produce (So It Stays Fresh and Perky Longer)

Once upon a time, someone bought a gorgeous—we’re talking GORGEOUS—big bunch of basil at the grocery store. She put it in a plastic produce bag, tied it up tight, and stuck it directly in the fridge when she got home.

The next day, dreaming of pesto and a perfect caprese salad, she reached for the basil and pulled out a black, swampy science experiment.

To make matters worse (read: embarrassing), this person then walked to the grocery store with the basil, dumped it at the customer service counter, and tried to return it, insisting she was sold a rotten bunch. The manager took pity on this clueless customer and gave her another bunch, but told her that basil can’t be stored in the fridge.

Reader, ‘twas I who ruined the basil. ‘Twas I.

I know I am not the only one who has hauled home a bag of gorgeous tomatoes or a handful of cucumbers, then found that two days later, the tomatoes are grainy and the cukes coated a thin slick of slime. Summer produce is peak-season magic, but we want to prolong it. A few simple storage rules make the difference as we head into summer.

🍑🍒🥒Here’s your guide to how to correctly store the most popular summer produce: tomatoes, basil, peaches and plums, cherries, corn on the cob, berries, and more. 🍅🌽🍓

Upgrade to Get the Guide

• 🍅Tomatoes: Store these on the counter. Full stop. Cold refrigerator temperatures break down the cell walls of tomatoes and seize up the juices; this causes that grainy, mealy texture. Store them stem-side down at room temperature, preferably out of direct sunlight, and eat within 3 to 5 days. Go-to recipe: Southern Tomato Sandwiches

Read more

Bonjour, mes amis! I hope it’s been a wonderful week. I am still working off a bit of jet lag, but it’s all for a good cause: a lovely week in Paris and Rome—mostly eating my way around the cities, like any visitor should.

I have been fortunate to have traveled to the City of Light quite a bit. I first went way back in high school, for a whirlwind class trip to Paris, Rome, and Madrid. Our first full night of the trip was my birthday, with a group dinner in a little French café with yellow walls and weathered wood tables.

Now you may be thinking, “Oh, how lovely to have your birthday in Paris!”

Certainly. But here’s the thing: It was the first time I ever spent my birthday without my family, and I was deeply homesick. I was also suffering from jet lag and serious lack of sleep from the overnight flight, which never helps.

Unbeknownst to me, my parents had sent a letter for me to read on my birthday, which my teacher presented along with a large apple tart (get the recipe) studded with birthday candles for dessert. I always have apple pie on my birthday instead of cake, so this was the French version.

Over a chorus of black-vested French servers and about 20 high school juniors belting out the happy birthday song in French (“joyeux anniversaire, joyeux anniversaire…”) I burst into sobs.

The apple tart was delicious—once I collected myself enough to try it. Buttery, golden-brown pastry flaked apart as I sank my fork through the tart, thin-sliced apples arranged in a spiral design and glossed with apricot jam. A thin layer of custard between the pastry and the apples added sweetness to balance the tart apples and gently-salted crust.

Nothing could ever be as wonderful as my mom’s homemade birthday apple pie, of course, but wow. This tart was gooood.

How to Eat Your Way Around Paris

Every time I go to Paris since then, some things remain wonderfully the same, but there are always new spots to enjoy. As my special feature this week for paid subscribers: my definitive Paris food guide. This is where to find the best French food, not-French food (like my “shh…don’t tell anyone else about this” Italian restaurant), gourmet stores, wine bar, food tours, cheese shop, baguettes, croissants, fancy pastries…this is it. (My Rome guide will follow soon!)

Upgrade to Paid

Recipes This Week

I’ve been seeing the first signs of summer produce, and I still have France on my mind. So I’m excited to share these recipes with a little seasonal French flair, along with some other favorites and Memorial Day ideas to make right now. I hope you enjoy.

Have a wonderful week, everyone. Thanks for being a part of Unpeeled Journal. À bientôt!

—Lisa

Traditional French Ratatouille

This is my favorite summer vegetable recipe, straight from France. It’s a one-skillet recipe that’s nourishing, easy, and tastes like summer.

Three Classic French Baguette Sandwiches

Bonjour, better lunch (or easy no-cook dinner). The combination of crusty baguette and flavorful fillings like ham and butter, tomato and goat cheese, or tuna and Niçoise salad fillings, makes a wonderful meal that tastes like it’s fresh from the boulangerie.

Salade Lyonnaise

This traditional French salad is the most satisfying salad I’ve ever had: curly greens tossed with warm bacon vinaigrette and topped with a poached egg. Frisée is in season right now. Make this.

Ina’s Herby (No-Mayo) Potato Salad

A fresh vinaigrette gets tossed with warm potatoes and tons of fresh herbs makes a standout side dish inspired by an Ina Garten classic. This is a summer cookout win, and great summer side dish.

Classic Red Cabbage Slaw

Speaking of no-mayo cookout wins, this favorite slaw is crunchy from fresh cabbage and crisp apples, colorful, nourishing, and can be made in advance.

Feta and Yogurt Sauce Pasta

I know what you’re thinking: feta pasta with…yogurt sauce? Yes and yes. This easy recipe with a no-cook sauce whips up in no time and makes a creamy, satisfying dinner for warm weather without being heavy.

French Fruit Tart

Isn’t this so beautifully seasonal? Butter crust, pastry cream, and fresh fruit are all you need to make this fresh centerpiece dessert that’s fun to make and impressive to bring to any gathering.

Easy Skillet French Toast

Challah bread, sweet vanilla custard, and a hot skillet combine for the French toast breakfast you deserve. (I know this is not actually “French from France,” but the name is good enough for me, and this is one of my favorite breakfast recipes.)

It’s Here! My Updated Paris Food and Dining Guide

It’s no secret that Paris is an incredible city for food. So good, in fact, that it can be overwhelming to know where to start. Fear not! These are all of my trusted, tested favorites and recommendations for where to eat your way around Paris, and more.

1. Where to eat right now: Paris recommendations for a special occasion meal; award-winning baguettes and pastries; non-tourist restaurants; ice cream; and where to go when you need a break from French food and get great Italian, ramen, dumplings, donuts, and pizza.

2. How to eat in Paris like a local: what time to eat (and when to avoid), table manner basics, tipping, and more

3. Where to shop for the best kitchen souvenirs and gourmet gifts

Subscribe now

Follow Unpeeled Journal on Instagram and Pinterest!

Read more

Happy Friday, and happy Mother’s Day weekend!

I love this week’s newsletter because it’s all about my favorite meal of the day: breakfast. From fancy scrambled eggs to my favorite French toasts (one of which can be made a day in advance), I hope these recipes inspire a special day. Plus, some tasty seasonal recipes to enjoy this week.

Next week: A postcard from Paris. I’m just back from a trip to the City of Light, and have lots of new Paris food and dining updates to share, like the best baguettes and pastries, where to go right now for French (and not-French) food, and the famous kitchen store that is now a disappointment — and where to go instead.

Upgrade to Paid!

Best wishes, love, and deep gratitude to the moms, stepmoms, grandmoms, and mother figures who have raised us, loved us, and nurtured us in all ways. —Lisa

Homemade Cinnamon Rolls

Soft, layered with buttery cinnamon filling, and topped with a simple vanilla icing. This recipe takes you step by step, with pro baker techniques like how to properly mix the dough, then roll, slice, and bake the buns.

Sheet Pan Blueberry Pancakes

This fun, family-friendly pancake recipe lets you bake a batch of tasty, fluffy breakfast pancakes right in the oven. Sub chocolate chips, etc. as you like!

Easy Skillet French Toast

Challah bread, sweet vanilla custard, and a hot skillet combine for the French toast breakfast you deserve.

Overnight “Sticky Bun” French Toast

Overnight French toast casserole (no sticky buns needed!) topped with gooey, warm pecan caramel. This is a fabulous centerpiece brunch dish.

Smoked Salmon Cream Cheese Spread

Top your Sunday bagel better. Flavorful salmon cream cheese takes 5 minutes to make: just smoked salmon, cream cheese, and a hit of fresh herbs.

A Simple Spinach Frittata

There are few dishes as versatile and easy as this frittata recipe. Full of vegetables, topped with cheese, and ready in minutes, this easy frittata gives any mealtime an instant upgrade. I think of this as quiche for lazy people, in the best way.

A Full English Breakfast

The world’s most satisfying breakfast. With eggs, meat, vegetables, and good bread, a full English means breakfast with a capital B. Here’s how to make it.

Leek & Goat Cheese Quiche

A savory tart with tender butter crust and fluffy egg filling folded with cheese and fresh spring vegetables.

Homemade Breakfast Sausage

Easy patties seasoned with pepper, sage, and just the right amount of maple syrup.

Southern Shrimp and Grits

The creamiest grits topped with a shrimp and bacon gravy. Also makes an amazing brunch!

Japanese-Style Salmon Bowls

This takes inspiration from salmon onigiri, but expand the flavors into a full, well-rounded dinner featuring fresh salmon, rice, edamame, and seasoning. (You’ll learn how to make authentic sushi rice, too.)

Preview: Postcard from Paris

Next week, I’m sharing all the latest food intel from Paris for paid subscribers. Be sure to sign up! I’ll tell you:

1. Where to eat right now: Paris recommendations for a special occasion meal; award-winning baguettes and pastries; non-tourist restaurants; and where to go when you need a break from French food and get great Italian, ramen, dumplings, and pizza.

2. How to eat in Paris like a local: what time to eat (and when to avoid), table manner basics, tipping, and more

3. Where to shop for the best kitchen souvenirs and gourmet gifts

upgrade your subscription

See you next week, and enjoy the weekend!

Hello, friends! Happy Cinco de Mayo and Kentucky Derby week! These are not one but two great excuses to make this coming week feel festive, with some truly great food on both counts.

I love this week’s newsletter, focusing on bright Mexican fare that works whether you’re hosting guests for a party, or just want to perk up family dinner. You’ll also get my absolute favorite (and easy) recipe for a chocolate pecan pie to celebrate in true Kentucky Derby style.

I hope these recipes inspire a great -- and easy -- start to your weekend. Let’s dig in! —Lisa

Oven-Baked Nachos

This may be the best sheet pan dinner of them all. Meaty, cheesy, toppings over crisp tortilla chips, topped with all the best fixins and baked. I like to plunk this down right in the middle of the table with some fresh pico de gallo and let everyone dive in.

Chicken and Bean Enchiladas

Easy homemade enchilada sauce smothers this satisfying, healthier take on traditional enchiladas.

Spanish Brown Rice

The side dish we all love so much it should be a main. This tastes just like it’s from the Mexican restaurant, but better and more nourishing homemade with brown rice.

Cilantro Lime Rice

This Chipotle dupe is so easy and good. Fluffy white rice boosted with lime, cilantro, and onion makes a fantastic side dish — a little more “dressed up” than plain white rice, but almost as effortless.

Mexican Street Corn Salad

Fresh corn on the cob may not be in season yet, but a bag of frozen corn is all you need for this tasty, elote-inspired side.

White Bean Chicken Chili

This bean soup, made from rotisserie chicken, white beans, and green chilies, is one of my favorite family meals. This is easy but tastes like something from a restaurant.

Classic Black Bean Soup

You’ll love this easy black bean soup recipe, especially topped with cheese and served with this skillet cheddar cornbread.

Mexican Wedding Cookies

These may be my favorite cookies of all time: nutty, buttery shortbread rounds rolled in powdered sugar.

Kentucky Derby Pie

This truly is the best chocolate chip pecan pie recipe you will ever try. Adapted from one of the world’s best pastry chefs, this pie — heaps of nuts and chocolate chips folded in a sweet, gooey filling with a flaky butter crust — hits all the marks: sweet, decadent, easy, and seasonal. (And did I mention the bourbon?)

Chocolate Pecan Cookies

Want a Derby Day-inspired cookie? These chewy, nutty chocolate chip cookies are one of my favorites.

Upgrade to Paid!

But wait, there’s more! Follow Unpeeled Journal on Instagram and Pinterest!

Hi! How’s the week going? Somehow I am back in a winter jacket and hat — that’s spring in the Northeast, I guess — so part of me had the urge to do a newsletter with cozy recipes like red-wine braised short ribs that fall off the bone, or pasta with creamy Gorgonzola cheese sauce. (Actually, those are both sounding pretty good.) But we must think spring! And I have just the pasta for you.

Spring Pasta Carbonara

If you’ve ever had real, authentic Italian carbonara (or better yet, made it), you know that it takes about 20 minutes, requires only a few ingredients, and makes the world’s most satisfying bowl of pasta coated in a silky, eggy sauce and dotted with salty, lightly-browned Italian bacon.

But I can do classic carbonara one better: springify it. The key? Just add spring ramps. We’re in ramp season, and these bright foraged greens are the wild answer to chives and scallions. And if you can’t find ramps, just sub in scallions. The allium boost makes carbonara even better, a chef trick I learned years ago.

And after you’ve made carbonara, make these other recipes. You’ll love this special bagel spread, plus other seasonal recipes and sweet desserts I’m making this week.

upgrade to paid!

Plus, a Special Feature: My List of the All-Time Best Cookbooks

I own a lot of cookbooks. I’ve even judged them in national award competitions. These are the ones I actually cook from: the 21 best, most essential cookbooks for home cooks, from technique-building foundations to reliable weeknight dinners to the dessert books worth every bake.

And Some Unpeeled Journal News

I am in the middle of revamping my website. It’s been a lot of work — especially for my web designer — but the new look is going to be beautiful, and the functionality and layout will be getting a serious upgrade. Want to see it? I have some screenshots below. What do you think of the colors? Do we like the layout? Hmm…I’m still not sure. There’s lots of edits still going on, so let me know. I would love your feedback, since it’s really all for you.

Enjoy. Happy cooking, and I’ll see you next week! —Lisa

Spring Ramp (or Plain!) Carbonara

Wild spring ramp season lasts for about three weeks, and you can often find them at the farmers market. This silky, rich easy ramp pasta carbonara recipe is the best way to enjoy them. And if you can’t find ramps, make carbonara anyway — just toss in some sliced scallions or chives!

Parmesan Farro

This creamy farro dish, adapted from one of my favorite Brooklyn restaurants (Frankies Spuntino) that (sniff) took it off the menu, may be the most unexpectedly delicious grain dish you’ve ever had.

Classic Tuna Melts

Buttery toast topped with perfect tuna salad and the perfect melty cheese. Here’s lunch or dinner, served in minutes.

Smoked Salmon Cream Cheese Spread

This bagel topper extraordinaire will become a breakfast and brunch staple, and takes 5 minutes to make: just smoked salmon, cream cheese, and a hit of fresh herbs. This also makes a great dip for crackers and vegetables.

A Full English Breakfast

If you’ve never had eggs and toast with all the trimmings, what are you waiting for? This has it all: eggs, buttery toast, skillet-roasted vegetables, and breakfast sausage. Best of all? You can make the entire thing in one skillet.

The Famous Jordan Marsh Blueberry Muffins

Here’s the official recipe for Jordan Marsh department store’s famous blueberry muffins, with a few (dare I say? yes, I do) tiny improvements for perfect results.

The 21 Best Cookbooks for Home Cooks

These are my picks for the most essential and reliable cookbooks for home cooks, from technique-building foundations to reliable weeknight dinners to the dessert books worth every bake.

Sneak Peak: My new website design!

Much like bread, donuts, and some John Hughes films, a website can, over time, get a bit stale.

And that’s how I have been feeling lately about the look of Unpeeled Journal. I’m actually in the midst of a broader revamp. My web traffic is down a whopping — and scarily depressing — 30 percent since last year. Thirty percent. This is largely due to AI stealing search traffic (hence, enhancing my Substack newsletter).

But I also wonder if it isn’t time to give the house a proper spring refresh. I am happy to say that the new design is coming along well, and it’s almost ready to launch!

Unpeeled Journal is reader supported. To get many bonus features and support my work, upgrade to a paid subscription, or claim your free 7-day free trial!

Subscribe now

But first, here’s a special sneak peak for paid subscribers. I would love your feedback since you’ll be the ones using it. I’m very excited, but just not quite sure about a couple of things and need some help:

• What do you think of the new homepage layout?

• Do you like the font and colors? Does it feel elegant, or old fashioned? Hmm, I keep going back and forth.

• Then there’s the new look of each recipe page. What do you want to see improve?

But wait, there’s more! Follow Unpeeled Journal on Instagram and Pinterest!

Read more

Hello, all! I am very excited about this week’s newsletter. After a too-long hiatus, I am relaunching a favorite Unpeeled Journal feature: profiles of top women in food. And we’re starting strong, with an interview with NASA’s former chief food scientist, Vickie Kloeris — just in time for the return of the Artemis II astronauts.

We’re covering Vickie’s distinguished career at NASA: preparing meal plans for over 100 astronauts, meeting Tom Hanks, being surveilled by the Soviets, the astronauts’ favorite foods, how Mission Control detected alcohol aboard the space station, and lots more. And for paid subscribers, a bonus conversation about why food’s reason why it’s so hard to have a manned mission to Mars, and lots more.

What to Make This Week🍓

Back here on Earth, spring has sprung! This week, I’m focusing on some truly lovely spring recipes, including fresh strawberry preserves, coconut fish stew, artichokes, and my favorite Sunday pasta.

Have a wonderful weekend, everyone. Thanks for being a part of Unpeeled Journal. —Lisa

Ragù Bianco (Pasta With White Bolognese)

This is a true Bolognese: a slow-cooked meat ragù, but without tomato. It’s rich, silky, meaty, and deeply savory. This is worth every minute of cook time, and freezes great.

Get the Recipe

Italian Artichokes, Two Ways

It’s artichoke season! Luckily, you don’t have to prep these tricky vegetables yourself to get a great, seasonal recipe. My hack? Grab a bag of frozen artichoke hearts. Here are two easy artichoke recipes you should make this spring:

1. Italian Artichoke Casserole: This tastes just like an Italian stuffed artichoke with breadcrumbs and cheese, but bakes up easily. This is a top spring side.

   Get the Recipe

2. Italian Artichoke Spread: Here’s the little spring and summer condiment that’s been missing from your snack repertoire. It can also double as a pasta sauce.

   Get the Recipe

Coconut Fish Stew

A simple coconut milk broth combines with chunky white fish, bok choy, and toppings for a simple, all-seasons dinner that feels especially fresh in spring.

Get the Recipe

Fresh Strawberry Preserves

Stop buying jam. This is 3 ingredients — fresh strawberries, sugar, and lemon juice (no pectin) — and cooks into a simple, bright spread with deep strawberry flavor that’s so much better than store-bought.

Get the Recipe

Strawberry Cheesecake

You can make this classic, New York-style vanilla cheesecake right in a cake pan, then top with fresh strawberries macerated their own juices with some sugar. This is a must-make spring dessert.

Get the Recipe

Talking Space Food With NASA’s Food Systems Manager, Food Scientist Vickie Kloeris

Has anyone else been following the Artemis II mission? I have been riveted. Truly. I am happy to admit that I’ve gone “full nerd” on this, even livestreaming the Orion space capsule and the astronauts while I work or cook dinner. In fact, here’s a screenshot; I have it on right now.

In addition to livestreaming the mission, I’ve also been so fascinated — as have plenty of others — with the astronauts’ menus and what they’ve been eating. The viral Nutella fly by, the rehydrated shrimp cocktail, using tortillas because they don’t produce crumbs (crumbs, as you might imagine, are not great in zero gravity)…it’s just so cool. So having a chance to speak at length with NASA’s recently-retired head of food systems was an honor and an incredible privilege.

Few people can say that their career has been out of this world and mean it literally. Food scientist Vickie Kloeris is one of them. Until her retirement, Ms. Kloeris managed NASA’s Shuttle and International Space Station food systems for decades. While keeping the astronauts well fed and nourished in space, she earned NASA’s highest honor, the Distinguished Service Medal, and multiple other awards. This incredible woman occupies a food “space” all her own. We got to talk all about it.

Read the Interview

And for paid subscribers, there’s more.

• Learn why food is one of the main reasons it is hard to plan a manned mission to Mars (it’s fascinating, and involves psychology)

• How one astronaut’s request for tortillas became a “Eureka” moment for the space food program

• Meeting the cast of Apollo 13 for a space food luncheon as part of their filming preparation

Subscribe now

Read more

Washington, D.C. is at its best this week with peak cherry blossoms. The Tidal Basin is deservedly famous, but I have a few special spots I seek out for fewer crowds and just as much beauty. (Take note: Kenwood in suburban Bethesda; the National Cathedral Bishop's Garden, which is perfect for a picnic; Dumbarton Oaks in upper Georgetown; and Stanton Park on Capitol Hill.)

Now Let’s Eat!

Easter and Passover are just ahead, and food is central to both. So let’s get right into it, below, with sweet and savory celebration fare from deviled eggs to celebration cakes.

Bonus: This Baked Good Sells Out Every Morning. But I’m Sharing

the Recipe, Below.

There’s a sunny little day cafe and bakery in Brooklyn that I absolutely love: Ciao, Gloria. It’s a chill, Italian-leaning spot where parents eat prosciutto egg sandwiches after school drop-off, and the laptoppers fuels their typing with polenta cake and coffee.

The bakery counter is stuffed with homey treats like sugary scones, thick-cut banana bread, buttery croissants, and plenty of cake.

But come early if you want the Morning Gloria, because it will be gone by mid-morning.

This big ol’ baked good—a moist, chewy mound folded with oats, coconut, carrots, brown sugar, walnuts, raisins, and warm spice—is part carrot cake, part morning glory muffin, part chewy cookie.

It’s hard to define, but trust that it adds up to something so good it sells out before anything else. And today, I’m excited to share this bonus recipe below for paid subscribers, with my appreciation.

🎉This is a great week to become a paid subscriber (or definitely snag your free trial)! 🎉

It’s just $7 per month, or $59 per year (the better deal), and you’ll get this and lots more premium content, like this killer beef stew recipe and a tour of Newport’s Gilded Age mansion kitchens.

Enjoy, everyone. Thanks for reading, and have a wonderful weekend and week ahead. —Lisa

Subscribe now

8 Great Salmon Recipes

Think pink! These cover everything from quick smoked salmon pasta to elegant special dinners. Plus: tips on choosing the best salmon.

Classic Deviled Eggs, Dressed Up With Herbs

The extra color and unfussy look of these deviled eggs make a classic hors d’oeuvre into a fresh-faced hit. A true centerpiece snack.

Share Unpeeled Journal

Asparagus, Feta + Pea Salad

This takes about 15 minutes to make, and looks absolutely stunning. With lemon and mint for extra-bright flavor.

Cilantro-Lime Rice

Plain white rice gets a complete spring makeover, tossed with onion, cilantro, and lime. This Chipotle dupe couldn’t be simpler.

Fresh Spinach Artichoke Dip

Serve up everyone’s favorite spring dip recipe, better (and easier) with fresh spinach.

The Best Centerpiece Carrots. Ever.

Full of color, texture, and dynamic flavors built from cumin, yogurt, and herbs, these are roasted carrots like you’ve never had them before.

Leek and Goat Cheese Tart

A creamy, essential spring quiche with silky leeks, tangy goat cheese, and crisp butter crust.

Warm Dilly Potatoes

Easy and classic fingerling potatoes just a little dressed up for spring.

French Herbed Potato Salad (No Mayo)

This is the pretty, no-mayo potato side dish everyone wants seconds of. Adapted from Ina Garten, so you know it’s great.

Ham and Cheddar Drop Biscuits

Buttermilk drop biscuits loaded with ham, cheddar, and scallions.

Senate Bean Soup

Have a ham bone? This is the hearty, 3-ingredient (!) soup you should make with it.

Roundup: The Best Easter Desserts

Here they are! A roundup of the 14 best desserts for Easter, from homemade candy and cookies to centerpiece cakes and tarts.

The Jordan Marsh Blueberry Muffins

These famous blueberry muffins are moist, easy, and bursting with blueberries. I like to portion the batter into muffin cups, freeze in advance, then bake straight from frozen.

How to Arrange a Fruit Platter Like a Pro

A plate of fresh fruit makes a beautiful addition to a spring holiday spread. But there’s an art to making it stand out. Here’s how to build one that looks gorgeous.

The Carrot Baked Good That Will Be the Hit of the Spring Table

This nourishing, moist, chewy carrot morning glory muffin/breakfast cookie mashup is one of my favorite things—and apparently a lot of other people’s, too, since it sells out at Brooklyn’s Ciao, Gloria bakery every day.

It’s perfect to grab in the morning, serve at brunch, or freeze for whenever. Definitely make the candied carrot peel for the top. It takes a minute, and makes a huge difference in the appearance.

Morning Gloria Muffins

Adapted from Ciao, Gloria and Dolci!

Prep Time: 20 minutes / Bake Time: 25 minutes / Chill Time: 1 hr. / Yield: 12 “glorias”

Ingredients

• 4 carrots

• 1 Honeycrisp

• apple

• 1 1/2 cups all-purpose flour

• 3/4 cup whole wheat flour

Here’s the full recipe.

This post may contain affiliate links; please see our privacy policy for details.

Read more

Well, well. Today is—can it be? at last?!—the first day of spring. I’m ready to say goodbye to hearty stews and casseroles, and welcome all that lovely fresh, spring fare. (Ok, I may make Ina’s turkey meatloaf one more time. And maybe this easy weeknight lasagna.)

Here in D.C., the famous Japanese cherry blossoms are just starting to bud. You’d think after living so many years here, I’d shrug them off. But the cherry blossoms really are something special, and they take my breath away every year. Peak bloom will be in the coming days, so I’ll include some photos next weekend.

In the meantime, let’s eat! Start the season strong with this roundup of my very favorite spring recipes for breakfast, lunch, dinner, and dessert—including my new chocolate-covered coconut cream eggs recipe.

This Week’s Special Feature: The Best Cookbook Shops in America 📚🥄

No matter where you are, a cookbook shop may not be far away. For paid subscribers this week: a special guide to all the wonderful cookbook shops that have been blooming around the country lately—from the New York City book nook that feels like a cozy kitchen, to newer spots in Philly and D.C. that have become hubs for book events and potlucks. Plus: London and Paris cookbook shop icons. What a treat!

To get this and other exclusive features, become a paid subscriber now (or snag your free 7-day trial)!

Subscribe now

Have a wonderful weekend, everyone. Thanks for being a part of Unpeeled Journal. —Lisa

Make Your Own Easter Candy: Coconut Cream Eggs

Here’s how to make this classic no-bake Easter candy with a soft, creamy coconut filling coated in rich dark chocolate. So much better than store bought, and fun to make.

Chocolate Peanut Butter Eggs

This recipe for chocolate peanut butter eggs makes a sweet, no-bake Easter candy that’s just like Reese’s, but even better homemade.

Smoked Salmon Pasta

I used to think that smoked salmon was only good for bagels. I was wrong. This is an authentic Italian pasta tossed in a creamy smoked salmon sauce that’s ready—start to finish—in 20 minutes, and feels gourmet despite its ease.

Asparagus Feta Salad

The very best of spring. This takes minutes to make, and incorporates a flavorful combination of mint, lemon, and feta for a truly fresh, seasonal side dish. You’ll make this asparagus recipe all spring long.

Fresh Pea Soup

Rather than using dried split peas that have been in the bag since dinosaurs walked the earth, fresh or fresh-frozen peas make this silky, vibrant soup.

Spring Chicken With Lemon and Herbs

This is such a great, go-to easy chicken breast dinner, poached simply in a broth that reduces down into its own silky, bright sauce. This is what to make for dinner this week.

Italian Artichoke Spread

Ready in minutes, a quick blitz in a food processor blends frozen artichokes, lemon, mint, and Parm into a velvety condiment that nails a perfect balance between light and rich. Spoon over crusty Italian bread, toss in a pasta, add it to a charcuterie plate, or eat it right off a spoon.

The Perfect Soft-Boiled Egg for Breakfast

Of all the ways to eat eggs, soft-boiled eggs, with their cooked whites and bright, runny yolks, may be my favorite. These sunny eggs (and toast soldiers for dipping, naturally) deserve a spot on your breakfast table.

Strawberry Cheesecake

This recipe couldn’t be easier: It’s a classic, New York-style vanilla cheesecake topped with fresh strawberries in their own juices. Best of all? You can make it in a regular cake pan.

Roundup: The Best Easter Desserts

Here they are! A roundup of the 14 best desserts for Easter, from homemade candy and cookies to centerpiece cakes and tarts.

The 10 Best Cookbook Shops in America (And 2 Abroad)

I’ve noticed something over the past few years: the rise and rise of cookbook shops! No longer just one section of a bigger bookstore, cookbook shops have become their own dedicated spaces, filled top to bottom with cookbooks and garnished related goods like aprons, old Gourmet magazines, and kitchen tools.

Not only do these cookbook shops have a much bigger, more informed selection of cookbooks, they often serve as warm, community gathering spaces for book talks, food tastings, and potluck dinners.

Here’s where to find the 10 best cookbook shops in America—and a few abroad!

Subscribe now

But wait, there’s more! Follow Unpeeled Journal on Instagram and Pinterest!

Read more

Hello, everyone! How has your week been? Have you adjusted to the hour “spring ahead”? Lucky us: This is a great week for food! St. Patrick’s Day is just a few days away, and Pi(e) Day arrives on 3.14, a great excuse to bake a savory or sweet pie, like those listed below.

As the saying goes, everyone is Irish on St. Patrick’s Day. So I hope you enjoy these recipes for buttery mashed potatoes stirred with greens—a.k.a. colcannon—straight from Cork’s Ballymaloe Cookery School, Guinness stout cake, two types of crusty soda bread, an all-time favorite dinner, a special Philadelphia St. Patrick’s Day treat, and more.

Plus: Your Guide to Eating Your Way Through Miami

Also this week: my new guide to Miami dining. I’m just back from a visit to Miami Beach, one of my favorite food cities. The Miami food scene has everything: artisan bakeries; breezy rooftop dining; glamorous restaurants; Cuban sandwich takeout windows; casual cafés; a gorgeous, underpriced buffet brunch (my secret favorite spot); and lots more. I’m so excited to share my updated dining guide for paid subscribers below.

For all my other subscribers, this is a great week to become a paid subscriber (or get your free trial)! It’s a great value, and you’ll get this, plus lots of other premium content (like my ultimate beef stew recipe). No matter what, though, I hope you enjoy the below recipes, and have a wonderful week ahead. Sláinte, Lisa

Subscribe now

Irish Soda Bread: Two Ways

Crusty Irish Soda Bread With Raisins (Spotted Dog)

Butter and buttermilk combine in this crusty soda bread with a rustic, sugar-dusted exterior and tender interior. Serve this warm with good butter.

Traditional Irish Brown Bread

This is the homey, hearty loaf of brown bread made at virtually every restaurant and home in Ireland. No yeast necessary. This is so good toasted.

Irish Colcannon

This recipe comes straight from Shanagarry’s famed Ballymaloe House to you: fluffy mashed potatoes stirred with cooked kale or cabbage. This is the ultimate Irish comfort food, with extra veg as a bonus.

Ground Beef Shepherd’s Pie

A hearty, cozy, and meaty dinner that is pure comfort on a plate. This is one of my family’s favorite dinners.

Chocolate Guinness Cake

Why have plain chocolate layer cake when you can have chocolate cake with Guinness in it? This is the super-moist chocolate layer cake you deserve.

Philadelphia Irish Potatoes

These coconut buttercream candies rolled in cinnamon are a beloved Philly tradition made to look like potatoes. You’ll love making them your tradition, too.

Every day is pie day, of course, but 3.14 is one more reason to turn the oven on. Here are sweet and savory options.

The Best Chicken Pot Pie

Every year, my birthday dinner is a toss-up: pasta or this deep-dish chicken pot pie, full of creamy chicken and vegetables, topped with flaky butter crust.

Classic, Perfect Apple Pie

Speaking of birthdays, I do not have birthday cake for my birthday. I have this warm apple pie made with brown sugar and a double butter crust. It’s the best.

My Favorite Places to Eat in Miami Beach

Miami’s food scene has always been a fun, eclectic, and absolutely delicious mix of cuisines, cultures, price ranges, and fun. There aren’t many other places in the United States where you can enjoy a calm day at the beach, then walk down the beach to one of the country’s best restaurants. And Miami’s dining options just keep getting better.

Miami restaurants are so good that you could never eat at the same place twice and remain happy. That said, there are some places I can’t help but visit again and again.

Experiencing the Miami food scene several years in a row has given me firsthand experience of exactly where to eat. Here are my personal picks for:

• The best rooftop dining with a beach view

• The 5-star hotel buffet that’s wildly UNDERpriced on weekdays

• A hidden, quiet oasis for cocktails

• My all-time favorite Italian restaurants: fancy date nights, top happy hour deals, and the best pizza

• The must-visit bakeries and lunchtime Cuban sandwiches

• Steak, sushi, happy hours, Cuban food…this list has it all

Read more

You know Michael Corleone’s line from The Godfather, Part III? “Just when I thought I was out, they pulled me back in”? It feels like that’s late February/early March: Just when we thought we were out, we get pulled right back into winter.

Since it doesn’t make sense to write to that groundhog in Punxsutawney about his “six more weeks of winter” prediction (you’re kinda cute, Phil, but come on!), a more practical solution: this week’s late-winter/almost-spring recipes for just this time of year. These recipes straddle both winter comfort and a craving for spring brightness.

Plus: a special wellness round-up with some high-protein breakfast ideas, and a preview of my favorite St. Patrick’s Day treat. Next week, in addition to brand-new recipes (excited about this!), I’ll share a dining guide to one of the country’s best food cities for paid subscribers.

Until then, have a wonderful week ahead. Warmly, Lisa

Unpeeled Journal is reader supported. Please consider becoming a paid subscriber and get access to all the special features and insider content, with my thanks.

Subscribe now

The Ultimate White Bean Soup

My first job after graduating college was as a U.S. Senate staffer. One perk? Eating Senate Bean Soup in the cafeteria (plus pocketing free Saltines, since I made almost no money). Rich, savory, and loaded with white beans and ham, this is the real-deal recipe, perfect for late winter—and a great bookmark for spring, especially if you’ll have leftover ham at Easter.

Get the Recipe

Chunky Sheet Pan Tomato Sauce

Bland, out-of-season tomatoes get new life when roasted into burst cherry tomato sauce enriched with a dollop of butter. You’ll love this fresh, sunny recipe, and it’s so simple.

Get the Recipe

Lemon-Herb Poached Chicken

Need a zesty chicken dinner in 30 minutes? Here it is. Gently poach chicken breasts, then reduce the liquid to an incredible pan sauce and serve.

Get the Recipe

Lowcountry Shrimp and Grits

Fluffy, cheesy grits topped with saucy shrimp and bacon, straight from the South Carolina Lowcountry. What else do you need? This is a perfect, satisfying dinner—or top with an egg for an amazing breakfast or brunch dish.

Get the Recipe

French Frisée Salad

Salade Lyonnaise is my all-time favorite salad, period. This gorgeous winter green gets a French glow up with warm bacon dressing, a perfect runny egg, and tender potatoes.

Get the Recipe

Spanish Garbanzos and Greens

This is a classic, simple Spanish tapa that makes a great stewy bowl on its own, or a topping for crusty bread. I love this for lunch or an afternoon snack.

Get the Recipe

St. Patrick’s Day Preview: Philly Irish Potato Candy

I love these easy, no-bake coconut buttercreams rolled in cinnamon and shaped like tiny potatoes so much I wrote a feature about them in Saveur. Growing up in Philadelphia, these were a St. Patrick’s Day staple. Here’s the classic recipe for this nostalgic hometown favorite.

Get the Recipe

White Chocolate Sprinkle Cookies

Rainbow sprinkles are a perfect antidote to blah winter days, and these are absolutely the best: sweet, chewy, rich with white chocolate chips, and fun to make.

Get the Recipe

Spotlight on Wellness: Breakfast Recipe Ideas

Protein is important. So is breakfast. We all know eggs are a protein powerhouse, but ere are 12 ideas for high-protein breakfasts -- no eggs required. Plus: How much protein you need, according to a registered dietitian.

Get the Roundup

February is a fast month, don’t you think? That’s fine with me. I am counting down the days until spring, or at least March 8 when we spring ahead and get that extra hour of daylight.

As much as I will not miss winter—wait, strike that. Actually, is it possible that some part of me will miss winter? Are we really ready to be done with cozy things? For those who want to make the most of winter’s final weeks, this week’s recipes are just right, starting with this new recipe for beef stew.

Let’s talk about beef stew for a minute. Up until this recipe, I never liked it. Full stop. A chunk of stringy beef here, a random carrot there, all swimming in muted brown broth, beef stew always gave me bland, medieval vibes. Like something a tavern wench might ladle to travelers alongside pewter steins of mead. In other words: beef stew struck me as not interesting. Not flavorful. Not fun.

I’ve changed my mind. This is the One True Stew, the best beef stew recipe you’ll ever have.

Cooks, friends, and all those needing a solid dinner that’s both easy to make and will leave everyone at the table saying, “Wow—yum!,” I’ve worked and worked on this recipe and nailed it: It’s tender, flavorful, full of meat and vedge, and freezes great.

It’s late in the winter season, so I’ll be publishing this next fall on the website for everyone, but for now, I’m so excited to share this with paid subscribers (below) so you can enjoy it now, with my appreciation.

For all my other subscribers, this is a great week to become a paid subscriber (or get

your free trial)! It’s a great value, and you’ll get this and lots of other premium content. Enjoy, and have a wonderful weekend and week ahead. —Lisa

Subscribe now

Two Fantastic Pastas

Whether you want a classic casserole or a fancy-ish (but so easy!) dinner, these pastas will be perfect this week.

Easy Weeknight Lasagna With Cottage Cheese

Get the Recipe

Northern Italy’s Famed Gorgonzola Pasta

Get the Recipe

Two Hearty Bean Stews

If this White Chicken Chili could be in the Olympics, it would get a gold medal. As it happens, it won a chili cook off—it’s so good (especially with homemade cornbread). Meanwhile, the vegetarian Kale and Chickpea Stew is a 30-minute favorite from one of NYC’s best Italian chefs.

White Chicken Chili

Get the Recipe

Chickpea and Kale Stew

Get the Recipe

A Couple Recipes to Ring in the Lunar New Year

Long noodles are traditional food for the new year, representing a long life. And who doesn’t love dumplings? Enjoy.

Ramen Bowls

Get the Recipe

Homemade Wonton Soup

Get the Recipe

Vegetable Sides

One warm, creamy vegetable casserole, and one crisp, fresh winter salad. They go great together, or when paired with something cozy like roast chicken, pork tenderloin, or turkey meatloaf.

Creamy, Cheesy Cauliflower Gratin

Get the Recipe

Radicchio and Citrus Salad

Get the Recipe

Sour Cream Crumb Cake

This New Jersey-style sour cream crumb cake recipe takes the cake—with tender, buttery crumbs atop moist vanilla cake, with just the right amount of cinnamon to put this simple breakfast cake over the top.

Get the Recipe

The Beef Stew Recipe That Hits the Flavor, Texture & Heartiness Trifecta

Like I said, this is the best beef stew recipe I’ve ever had. It took me a while to get there, but I did it. A good beef stew should be rich, hearty, and deeply flavorful, with tender meat and lots of chunky vegetables. This does it all. Get this recipe.

The Best, Beefy Beefy Beef Stew

Prep Time: 20 minutes / Cook Time: 2.5 hours / Serves: 6 people

Ingredients

• 3 Tbsp. olive oil

• 1 Pound lean stew beef, cut into 1” cubes

• 6 Celery stalks, rough chopped

• 6 Carrots, peeled and rough chopped

Read more

A Visit to a Blue Zone

I am just back from a lovely, warm week in Costa Rica. While in Costa Rica, I thawed out amid the tropical landscapes, ate lots of great food, walked beaches at sunset while watching surfers, and even had a random celebrity sighting—details below. (Sadly, nothing says “back to reality” like the dentist and jury duty all in one week!)

I was in the Nicoya Peninsula, one of the global Blue Zones known for longevity and health. Here’s the interesting thing about the Blue Zones: Longevity does not come from pricey supplements or “optimizing” through vitamin I.V.s, organic green juice, or any other faddish “wellness” protocol.

Rather, this longevity comes, in great part, from centuries-old food and cooking traditions rooted in inexpensive, local, fresh food that’s prepared simply—fish, fruit, simple vegetables, and beans. Gallo pinto (Costa Rican rice and black beans) is a staple at most meals. Here’s the recipe so it can be a part of your meals, too. It’s great with eggs, meat, veggies, basically anything.

Below for paid subscribers (come join in!), my insider’s guide to visiting this top—and luckily still somewhat under the radar—destination beach town:

• What and where to eat: local cuisine, the famous juice truck, upscale meals, farmers markets, hidden spots, bakeries, and my favorite grocery store

• Where to stay: from prime location surf hotels to indulgent, chill resorts

• What to do: how to explore town, shop, surf, practice yoga, the best beaches

• Tips for getting around

Subscribe now

Valentine’s Day at Home

My favorite thing to do on Valentine’s Day is stay in for dinner! See also: New Year’s Eve. There’s something indulgent about avoiding the scrum of date-night couples being rushed through an (often overpriced) meal so that another group can be seated.

Luckily, these recipes are perfect for a low-key, special night in: pastas, special short ribs, and, of course, chocolate. Enjoy!

Have a wonderful week, everyone. Thanks for being a part of Unpeeled Journal. —Lisa

Subscribe now

Red Wine Spaghetti (Drunken Spaghetti)

A meal and wine pairing, all in one. This is a classic carbonara, kicked up with red wine for color and flavor.

Braised Beef Short Ribs

One of my favorite recipes, and guaranteed to impress. This is a perfect “set it and forget it” recipe that lets the oven do the work.

Ragù Bianco (White Pasta Bolognese)

There are few dishes in the world as wholly delicious and satisfying as an authentic Italian ragù. Cooked low and slow, this meaty Bolognese skips the tomato, but keeps all the rich flavor. You’ll love this, and can make it in advance.

A Great Roast Chicken (Engagement Chicken)

This is adapted from Ina Garten’s famous Engagement Chicken recipe, but with extra vegetables around the bird for a full meal in one baking pan. Brine in advance; all you have to do on Valentine’s Day is stick it in the oven.

Here are some Valentine’s Day desserts to suit every baking skill level and taste.

The Original Molten Chocolate Lava Cake

Is there anything better than warm chocolate cake with a gooey molten center? No. There is not. This recipe is the original and best. (Bonus: It’s easy.)

Dark Chocolate Pudding

Homemade pudding, silky and rich, is the easy, elegant dessert of your dreams.

Red Velvet Layer Cake

This recipe for the ultimate, moist red velvet cake skips the dye and lets the cocoa and buttermilk sweetness shine.

Mexican Hot Chocolate

Cozy up to the ultimate warming hot chocolate, with a little extra heat from a touch of cinnamon and cayenne.

Linzer Heart Cookies

Tender butter cookies sandwiched together by lovely preserves. (And learn the pastry chef trick to keep the jam from running!)

Mexican Wedding Cookies

Nutty shortbread rounds rolled in powdered sugar with a sweet result beloved by all.

Eating My Way Around a Blue Zone

I’ve been coming to this special town in Costa Rica’s famed Nicoya Peninsula for several years in a row now. Unlike large resort destinations like the Bahamas or the big Mexican hotspots, this region—probably due to its trickier accessibility—has remained relatively under the tourist radar. It’s a top destination for surfers, yoga buffs, and those looking to escape to a place where half the roads are still bumpy dirt trails and you can grab a $2 fresh coconut on the side of the road and it’s the most refreshing thing you’ve ever had.

Below for paid subscribers (come join in!), my insider’s guide to visiting this top—and luckily still somewhat under the radar—destination beach town:

• What and where to eat: local cuisine, the famous juice truck, upscale meals, farmers markets, hidden spots, bakeries, and my favorite grocery store

• Where to stay: from prime location surf hotels to indulgent, chill resorts

• What to do: how to explore town, shop, surf, practice yoga, the best beaches

• Tips for getting around

Subscribe now

Join us on Instagram and Pinterest! Copyright 2026 © Unpeeled Journal, LLC. All rights reserved.

Read more

This will surprise no one, but the thing I’ll love best about next week’s Super Bowl Sunday is the food. The game itself and the commercials (even the tear-jerker Budweiser ad) rank after that.

What’s not to love about hearty chili, creamy dips, and warm nachos straight out of the oven? This year, in addition to a whole round-up of favorites, below, I’m including recipes that are a little bit team city inspired: New England fish chowder for the Patriots, and my absolute favorite salmon dinner for the Seattle Seahawks.

Just for the record: I did a bit of a dive into “Seattle food,” and Google told me that other than Starbuck’s, the Seattle food scene is best known for salmon and Asian food. This recipe covers both. For the record, I’m working on a new egg bites recipe inspired by the coffee behemoth, but until then….

What Else to Cook This Week

And because we cannot subsist on football food alone (plus, we have this entire week to get through), I am excited to share a comforting pasta, bright winter salads, and a fabulous sticky bun-style French toast. They’re just the thing to make winter feel warm but still fresh.

Next week: a dispatch from my favorite town in Costa Rica (where to eat, how to get there, where to stay), plus a Valentine’s Day preview because February is finally—correction: ✨FINALLY!!!!✨—here.

In the meantime, have a wonderful rest of your weekend, everyone. Thanks for being a part of Unpeeled Journal. —Lisa

If you love Unpeeled Journal, I’d love for you to become a paid subscriber. It supports my work, and you’ll get lots of special features like:

• Travel dining guides (Paris! Nashville! Costa Rica! New York! to name a few)

• Interviews

• Behind-the-scenes access

• Favorite picks, big features, and more

It’s only about $1 per week with an annual subscription—so if you have enough for a high-quality (non-AI; support the humans!) food and recipe newsletter, what are you waiting for? And many thanks.

Subscribe now

Game Day greatness is at hand. Here’s the roundup of all my favorite football food—beyond wings—from cheesy dips to fun football desserts.

Get the Recipes

New England Fish Chowder

An authentic, easy, creamy New England fish chowder recipe adapted from a famed Maine diner, simply made. Serve them with flaky buttermilk biscuits for the perfect meal.

Get the Recipe

Japanese-Style Salmon Rice Bowls

Here’s a well-rounded dinner featuring fresh salmon, rice, nori, and edamame. You’ll also learn how to make chef Masaharu Morimoto’s authentic sushi rice!

Get the Recipe

Fresh Spinach Artichoke Dip

Fresh spinach (it's easier than frozen!), canned artichokes, and creamy, cheesy goodness make this the best appetizer dish ever. Serve warm with tortilla or pita chips, crackers, or crunchy veggies.

Get the Recipe

Football Chocolate Peanut Butter Buckeyes

It is a truth universally acknowledged that easy, no-bake buckeyes are a better answer to Reese’s Cups. Shape them like footballs for the win! This is fun.

Learn How to Make It

Fresh Ginger Carrot Soup

This says sunshine in the middle of winter to me. This bright, nourishing carrot soup recipe has extra warmth from fresh ginger, and is ready in no time.

Get the Recipe

Crunchy Citrus Radicchio Salad

With a mix of bitter, sweet, and savory flavors, this crunchy, citrus-y winter salad is both seasonally stunning and packed with nutrients.

Get the Recipe

Eat Your Veggies

Ovens on! Here’s a go-to collection of vegetable sides to round out your favorite winter meal, fresh from the oven.

Get the Recipes

In case you missed it last week, this pasta with creamy Gorgonzola sauce is the absolute best thing to hit my dinner table in a while. It’s like a more interesting Alfredo, and the dinner we all deserve right now.

Get the Recipe

The Best Baked French Toast You Will Ever Eat

This overnight French toast topped with generous quantities of pecan sticky bun goo may be one of the best things I’ve ever eaten. Great for brunch or as dessert.

Get the Recipe

If you love Unpeeled Journal, I’d love for you to become a paid subscriber. It supports my work, and you’ll get lots of special features like:

• Travel dining guides (Paris! Nashville! Costa Rica! New York! to name a few)

• Interviews

• Behind-the-scenes access

• Favorite picks, big features, and more

It’s only about $1 per week with an annual subscription—so if you have $1 per week for a high-quality (non-AI; support the humans!) food and recipe newsletter, what are you waiting for? And many thanks.

Subscribe now

But wait, there’s more! Follow Unpeeled Journal on Instagram and Pinterest!

Happy Snowpocalypse weekend! Or whatever winter weather is coming just about everywhere but the West Coast and Florida. So to you lucky Californians and Floridians, enjoy the sun! For the rest of us, we’ve got this.

Going on a Truffle Hunt

Before we get into this week’s recipes, I have to tell you all about truffle hunting this past week! I thought that hunting for these delicate, special—and quite expensive—mushrooms was the domain of older Italian men, trained pigs, and French foragers. But no! I visited a lovely family farm in Virginia cultivating delicate black Périgord truffles—unearthed with the assistance of specially-trained dogs—and had the best time. (There was also some great food.)

For my paid subscribers, I’m sharing my photos, the food, key things you need to know about truffles, and how and where you can go truffle hunting, too. Subscribing is $4.91 per week or $59 per year for this and lots more bonus content—what are you waiting for?!

Subscribe now

Feature Essay

In addition to this week’s special recipes (wait until you see this new pasta), I am so happy to share a special personal essay, written for the Food + Grief Project by British journalist Joe Sandler Clarke: “Cooking With Mum.” It’s a deeply thoughtful meditation on a son’s connection to his mother—then and now—through food. I hope you read it. It’s beautiful.

For those who may not be familiar, Unpeeled Journal publishes essays, stories, interviews, and other media on the topic of how food connects us to those we love and lost. If you’d like to contribute something, please write to me at inquiries[at]unpeeledjournal[dot]com!

Let’s get into this week’s recipes! I hope you’re all doing well, staying warm, and have a great (snowy) weekend ahead. See you nex week. —Lisa

Pasta With Creamy Gorgonzola Sauce

Ooooh I love this new recipe, which feels very, “Can’t get out to a restaurant? Let the restaurant come to you.” Silky and rich, this northern Italian pasta, tossed with creamy Gorgonzola blue cheese sauce then topped with nuts for texture, makes a quick but special dinner. Best of all? It takes about 20 minutes—and 5 ingredients—to prepare.

Get the Recipe

Mushroom Risotto

Earthy mixed mushrooms combine with arborio rice, white wine, shallot, parmesan, and butter (of course) for an ultimate, and elegant, one-pot dinner.

Get the Recipe

Pasta Fazool Soup (Pasta e Fagioli)

Here's an authentic recipe for “pasta fazool,” a rustic Italian bean soup that's easy to make with with vegetables, cannellini beans, and fragrant rosemary.

Get the Recipe

Thai-Style Red Chicken Curry

A quick, favorite dinner guaranteed to brighten up a blah winter week. Loaded with chicken and vegetables, and ready in 30 minutes.

Get the Recipe

Honey Maple Granola

Granola is a great excuse to turn the oven on this weekend, and takes basically two steps to make: stir, bake. This recipe gives you a big batch of sweet, crunchy whole grains that will last a while.

Get the Recipe

The Best Cinnamon Buns

A snowy weekend needs these cinnamon rolls: rich but fluffy dough, a sweet brown sugar and cinnamon filling, and just enough vanilla icing to put it over the top. Serve these warm from the oven for breakfast or dessert, and your weekend is made.

Get the Recipe

Dispatch From a Truffle Hunt

I was at a somewhat fancy Italian restaurant recently, the kind reserved for special occasions or business dinners. Somewhere between the salad and the pasta course, something caught my eye.

I take that back. It wasn’t a something; it was a whole event. The table next to ours had ordered pasta with a truffle supplement. The server wheeled a large wooden cart to the table. With gloved hands and great ceremony, he opened a lacquered wooden box. A dark brown orb the size of a small potato emerged, and the server shaved black truffle onto an electronic scale until it measured exactly 3 grams. He sprinkled the shavings atop a creamy, buttery pasta.

Price? $50. That’s $50 extra for 3 grams—about a teaspoon’s worth—on top of the pasta price.

Certain truffles, such as white Alba or black Périgord, are considered particular delicacies because of their intensely earthy aroma and flavor, and because they are notoriously difficult to both cultivate, find, and store. As with many luxury goods (handbags, designer clothes), this in-demand item has also spawned rampant fraud, swapping the good stuff for low-quality fungi, so it’s very important to trust the sources.

These special mushrooms only grow in certain conditions, completely underground—sometimes nearly a foot deep—and look exactly like roundish rocks or gnarly little potatoes.

So having a chance to experience truffles from farm to table in one day was really something. Below, read all about:

• Meet the special dogs trained to find truffles

• Learn how to spot the possible signs truffles from above ground, grade them, and clean them

• Photos of the truffle farm—and the food!

• How to be a part of a truffle hunt here in the United States and beyond

Subscribe now

Read more