Surprise, my first fall recipe! TBH I’ve been developing this for an October Netflix Ep but its too good not to share, SORRY.

For the first time I can remember, I am genuinely and wholeheartedly excited for Autumn’s arrival. Summer will always have my heart, but lets be honest I need a “vacation” from “summer vacation”. I’m sure I’ll be kicking myself for saying this in a few months time, but a girl is TIRED.

The garden is experiencing a second wind, producing more than ever. Which in some ways is a success, however, my mouth feels like I’ve been binging sour candy from the amount of tomatoes I’ve had to consume. Turns out there is such a thing as too much of a good thing.

Summer to me has always been plagued with melancholy. A relentless awareness of the fleeting of the season, and of time itself. It can feel like a race to get the most out of these long sunny days, with the looming threat of 4PM sunsets creeping closer. Constantly checking in with myself, ensuring I’m being as productive as possible with my enjoyment of the present moment. It’s incredibly draining. But how lucky am I to complain about having TOO much in this life to enjoy?

Anywaysssss… speaking of enjoyment: I bring you my latest recipe success story that I will not shut up about.. my Pumpkin Espresso Snack Cake.

One day I woke up and decided I wanted to create a fall treat that checked all of my boxes. I wanted to use pumpkin, but not just for the sake of using pumpkin (because it honestly ruins so many recipes but we’re all just OK with it for the sake of being festive I guess). I wanted it to feel undeniably fall, bursting with flavors of maple, molasses, and warm spices. I wanted to be able to enjoy it hot with a side of ice cream, but also straight from the fridge at 3PM. I wanted it to be sweet but not too sweet, light but also fudgy, tender but also irresistibly chewy. Which led me to this frankenstein of a dessert that is part brownie, part pumpkin bread, part apple cider donut, part PSL and part butter mochi. But I just call her snack cake <3

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In addition to (somewhat) regularly scheduled programming on here, I thought it would be useful to compile a sort of “episode guide” each week, including both the links to the recipes I publish from each episode, as well as other fun details like BTS.

I will also be adding ShopMy collections for each episode, so that you can easily reference outfit deets, kitchen essentials, tableware and decor! Here are the deets from episode 1!

Watch Wishbone Kitchen!

On the Menu:

• Stracciatella with Marinated Sungolds

• Boozy Blueberry Basil Lemonade

• Lemon Arugula Orzo

• Simple Surf and Turf (uses my All Purpose Seasoning Blend)

I also posted this summer vlog on my YouTube channel that has some fun BTS from filming the first couple of episodes!! My goal is to continue documenting the process of making the show to bring you all along for the journey!

That’s all for now!!! Tune in next week xoxoxoxo

It occurred to me recently that I genuinely can’t remember the last time I cooked something for the first time. So at the top of the summer I made a promise to myself to make more of a conscious effort to push myself a little outside my comfort zone and attempt some new proteins/preparations.

For example this past Sunday, I had dinner on the beach with some friends and fam and I grilled a whole red snapper on a little Weber grill (see below). I oiled and seasoned the before wrapping it tightly in a foil swaddle, transferring to the grill, covering (as much as I could) with a lid, and cooking for about 7 minutes a side. It wasn’t the most elegant preparation, but it was easy and stress free. And that’s exactly what an ideal beach BBQ should be!

This wasn’t my first time making red snapper, however. The fish that I conquered for the first time ever was actually swordfish. Unlike the delicate and flaky white fish that I’m used to, swordfish is typically cooked more similar to a steak, over direct high heat until you get a nice sear on the outside and a perfectly medium cook on the inside. I prefer a much more hands off approach to cooking fish, like baking, steaming, poaching, or swaddling in foil, where a risk of stickage is almost impossible. So I’ve gone my entire culinary afraid to grill fish of any kind. And I figured it was about time I fixed that.

Spoiler, it was so much easier than I thought, and now i feel silly for having put it off for so long. So I hope these success stories give you a little inspiration to also try cooking out of your comfort zone. Who knows, you may surprise yourself!

Grilled Swordfish with Caper Butter Sauce

Normally I refuse to attempt to grill fish, but I’ll make an exception for swordfish. It is considered a very “meaty” fish, and it cooks more similar to a steak than a delicate filet of fish. Which allows for the meat to hold up great on the grill. Despite its firm texture, the flavor is actually quite similar to other more delicate white fish, like halibut. In fact, I’d go as far to say it tastes like chicken (or at least you could trick your child into thinking such). I like to get a hard sear on the outside, then cook almost all the way through. Swordfish can dry out quickly, so be sure not to overcook. This is also why the butter sauce goes so great with it!

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It’s been a very busy summer over here at the barn, so let’s catch up! ICYMI, I’m working on two major projects atm: filming a cooking show for Netflix (pictured below) which premieres later this year, and writing my second cookbook. It’s all incredibly exciting, but balancing both at the same time has definitely been a harrowing experience. I’m still figuring out how to juggle it all, but I can’t wait to share what we’ve been working on!

What is a cookbook ?

Not to get all existential on you, but humor me. Lately I’ve been pondering: what purpose do cookbooks serve in the modern world? What value does a physical collection of recipes provide to it’s readers?

Decades ago, cookbooks were how most recipes were shared. Now we have food blogs, newsletters, social media, apps, television, YouTube, and perhaps most sinister of all: AI.

For me, the value of a cookbook isn’t the individual recipes as much as the curation. Maybe that’s just the inner boomer in me who likes printing emails and prefers physical books to a Kindle. I love having pre-vetted information sitting on my shelf that I can return to again and again instead of digging through Google results, dodging ads, or sifting through comments on NYT Cooking. In fact, the digital recipe world has become so cluttered that there are now paid apps whose only purpose is to organize recipes from various online sources into a singular library.

As a consumer, I’d love to know: what do you find to be the most valuable element of a cookbook?

I ask because I’ve found myself feeling stuck when it comes to sharing recipes, and content in general, online lately. Every day I am forced to decide where a recipe will live within the Wishbone universe. In a book? A tiktok? A blog post? All of the above?

My natural instinct has been to “save” my best recipes for my books, or now, for my cooking show. The problem is, I never actually know which recipes are the best until I see how people respond to them. Some of my most popular recipes are ones I barely thought twice about, that then took on a life of their own after I posted (looking at you, Swamp Soup). Which leaves me in a strange spot.

So be honest.. Will you be mad at me if future cookbooks include recipes that I’ve already shared online? Would that make you feel cheated, like you weren’t getting your money’s worth?

From my perspective, the internet is where I get to experiment. It’s where I discover what resonates, what people actually make, and what earns a permanent place in my (and possibly your) repertoire. Whereas, cookbooks are where I want to curate and memorialize the best of those recipes (plus additional recipes that support them ofc).

My most recent cookbook featured a few oldies but goodies and I don’t recall any one putting up a fuss, so maybe I’m just overthinking everything : ) Excited to hear your thoughts.

In the meantime, please enjoy an exclusive sneak peek of one of my most highly requested recipes as of late. This recipe will be featured in an upcoming episode of my show, and I’m almost positive will end up in a future cookbook.

Tart Vanilla Frozen Yogurt

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With a heat wave approaching the Northeast, it’s time to bust out the no-cook recipes... and by recipes, I mean cocktails. It is Fourth of July week, after all. Whether you’re getting after it in a share house with your besties or attending a family-friendly affair, a frozen beverage is always a good idea.

The key to a great frozen drink is the consistency. It should be so frozen you could eat it with a spoon. To achieve that, you need the right ratio of maximum frozen to minimal liquid ingredients, and a very powerful blender.

Before we continue, I’d like to note that this is in no way a paid endorsement.

I used to think the only blender powerful enough for the job was a $600 commercial-grade Vitamix. That was until I blew out the engine on mine while making a mango smoothie... kind of embarrassing for the blender, IMO.

After years of trial and error, I finally found one that checks all my boxes: powerful enough to give me that thick, frozen texture I’m after, apartment-friendly, and easy to clean.

If you’ve followed me for a while, you probably already know her, but for those who don’t, I’d like to introduce you to the Ninja Foodi Personal Blender & Smoothie Bowl Maker. Since it was literally designed to make smoothie bowls, it makes perfect sense that it handles all the other frozen concoctions I throw its way so well.

It comes with two standard cups, plus one with a built-in tamper. Similar to the aforementioned Vitamix, the built-in tamper lets you stir and agitate the contents while the blender is running, which is especially useful for anything super thick or frozen. Personally, I never use it because I find the motor powerful enough that it’s not necessary, but feel free to experiment.

I also have the Ninja SLUSHi machine, which I like, but don’t love. The biggest downside, aside from how big and bulky it is, is that it requires a bit more planning than simply throwing everything into a blender. For it to work properly, your mixture needs to chill in the fridge overnight. And, similar to an ice cream machine, you need the right balance of sugar and alcohol for it to freeze correctly.

Not to mention, it takes anywhere from 20–60 minutes to freeze a full batch and can only make about seven servings at a time. I don’t know about you, but my friends and I would polish that off in five minutes flat. Granted, it is nice that it’s completely hands-off once it’s running, rather than having to stand at the blender. Just something to consider.

Beyond smoothies and frozen cocktails, I also love using this blender for sauces like basil pesto and salsa verde. It gives you an incredibly smooth, uniform consistency that’s hard to achieve with a food processor, which tends to leave sauces looking more chopped than blended.

some fourth of july outfit inspo

Now for the recipes:

My cookbook has some great options! If you're in the mood for something blended, I highly recommend the Picante Piña (page 231). For a non-blended option, you can't go wrong with the Passion Fruit Mezcalita (page 235) or the Blueberry Basil Lemonade (page 236).

Frozen Cucumber Mint Margarita

I’m calling this a margarita purely for marketing purposes because I know y’all love your tequila, but for me personally I like to make this with white rum, which would be more similar to a Mojito, OR with vodka. And of course, no alc for a mocktail. You do you. Not only is this bev delish and refreshing as heck, the combo of coconut water, sugar, and salt have natural electrolytes that will help keep you hydrated! Science!

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I can’t believe how fast time has been flying by lately. I think it’s safe to say that we’re all mentally in summer mode, but can I just say, this may have been the first Spring that actually felt like Spring in all my years living in the Northeast.

Typically we’d have winter gloom dragging well into April, followed by maybe one or two weeks of 60-degree weather in May, and then suddenly it’s June and somehow already 100 degrees. For that reason, I’ve always despised spring. To me, it represented false hope and inevitable disappointment. Until now.

This year’s unusually pleasant (and relatively dry) April and May have left me feeling oddly.. content with the present moment… and not endlessly yearning for summer the way I have in years past (gasp).

Although, I’m sure my newfound interest in gardening has a lot to do with it. Watching everything slowly come to life makes it much harder not to appreciate the season. And being able to take the subway without sweating through my shirt is pretty easy to appreciate, too. Alas, all good things must come to an end.

So as we turn the corner towards summer, I wanted to issue a formal thank you to the weather of Spring 2026. You exceeded expectations, restored my faith in the season, and almost made me wish spring could stick around a little longer. Don’t worry, I haven’t fully lost my mind just yet.

In preparation for Summer 2026, I’ve collected the 5 most popular summer recipes on my website! Happy cooking, and happy summer!!

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Big Batch O’ Seasoning

I notoriously hate measuring ingredients, especially with spices. At least with baking, you know that you’re measuring for the sake of science. But pulling out a dozen jars and dirtying multiple measuring spoons just to make a spice rub every single time you cook? I simply do not have the patience for that.

In the past, I’ve leaned on store-bought seasoning blends for the sake of convenience, and there are definitely a few I’d recommend checking out. But after one too many grocery trips without checking my spice drawer, I’ve found myself with an overflowing collection of spice jars that need to be put to use. So I decided to dump them all into a big container to use all grilling season long.

For my Type A cooks in the audience this probably sends a shiver down their spine. But, after a decade of professional cooking, and about three(ish) years of professional recipe writing, I’ve noticed that the vast majority of recipes call for the same core spices in nearly identical proportions. Sure, you can painstakingly measure every individual granule and tweak the ratio by a nominal amount depending on the recipe, but personally, I’ll pass.

I also hate a long recipe list, visibly but also spiritually. So I’ve developed an All-Purpose Seasoning Blend that I will be using all #GirlsWhoGrill summer long.

It’s neutral and versatile enough to season almost anything on its own, but it’s also endlessly riffable. For example, for the Spicy Margarita Grilled Chicken, I wanted to incorporate cumin, so I simply mixed 2 tablespoons of the AP blend with ½ tablespoon cumin. And if I were making something like BBQ Ribs and wanted something more sweet and spicy, I’d add brown sugar and cayenne.

This approach to seasoning, or measuring, may not be for everyone, but I’m hoping at least a few of you will find it as helpful and freeing as I do. And if you already have a store bought seasoned salt blend that you prefer, power to you.

My AP Seasoning

• 1 cup garlic powder

• 1/2 cup onion powder

• 1/2 cup dried oregano

• 1/2 cup paprika (smoked or unsmoked)

• 1/2 cup chili powder

• 1/2 cup kosher salt (you can also leave it unsalted and salt to taste as needed)

• 1/4 cup cracked black pepper

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Hi friends!

It finally feels like we are out of the woods with winter here in the North East and it’s inspiring me to undergo a massive reset of my entire life. For starters, I just went through all of the condiments in my fridge and tossed the expired ones and I feel like a brand new woman!! In the spirit of de-cluttering, I’ve also decided it’s about time to give the recipe section on my website some much needed attention..

I started publishing recipes as early as 2019, just before my private chef days. It was a creative outlet for me and I mostly did it just for fun. I had no formal training in recipe writing, my writing style was loose and inconsistent, and was severely lacking in structure and uniformity. Not to mention, I never really measured ingredients nor used a cooking timer, so I basically guesstimated everything. It was cute at first, but now I think it’s time to grow up a little.

The process of writing my first book (which turned one year old this week yay!) was like a crash course in recipe writing. Through working with my editor, Molly, I was able to learn the unwritten rules, of which there are MANY, and really fine tune my skills. An arduous process, but I can confidently say that I am better for it. I’ve teased this before, but I am currently working on a very exciting project that I feel marks the beginning of a new chapter here at Wishbone Kitchen, and I really want my work to reflect that mindset.

So in typical me fashion, I’ve wiped almost all of the recipes from my website and am starting from scratch. Don’t panic, I still have the old recipes on file, they just need a little TLC before returning to the library. I want my website to be a functional resource as well as a source of inspiration, so I’d love to develop a collection of very simple, very “basic” recipes to act as the foundation of the library. Similar to the blanched spring veg recipe from my cookbook (which I’ve included below).

my cook book is 50% off on Amazon rn!

With that said, I’d love to hear from you as I rebuild: old recipes that you would want to see brought back, ideas for new recipes, or even your top cooking qualms that you’d like to see a deep dive on.

Blanched Spring Veg

My rule of thumb with most veg, but especially blanched veg, is that you need to dress them like you would salad greens: with salt, fat, and acid. I like flaky salt because it adds texture. For fat my go-­ tos are a drizzle of really good extra-­ virgin olive oil, chili-­ infused olive oil, or butter. Then for acid I like lemon zest and juice or a drizzle of vinegar. If you have some salad dressing on hand, that works, too.

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I have a random stream of consciousness for you today. With the arrival of Goop kitchen following the grand opening of Meadow Lane last fall, I can’t help but wonder: is the slop bowl phenomenon finally on it’s way out?

Having worked in corporate from 2018-2020, I experienced what may have been peak slop bowl culture. Sweetgreen, Chopped, and Dig Inn were the main contenders. At the time I worked as an assistant at Vogue and what you had for lunch was almost as telling as your choice in footwear. So of course I conformed and got my silly Sweetgreen salads that I couldn’t afford, because apparently that’s what working girls eat! I almost felt like Tyra Banks in Life Size, or Jennifer Gardner in 13 going on 30, playing grown up at my big girl desk writing big girl emails while I ate my big girl salad!

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Double header newsletter ahead of the holiday weekend!

Forcing Spring (vibes but also branches)

I was watching old Martha Stewart living episodes the other day and she had a segment discussing how to “force” spring branches. In early spring, when flowering trees like cherry blossoms are just beginning to form buds, you can cut a few branches and place them in a vase of water indoors. The warmer indoor air simulates late spring conditions, encouraging the buds to bloom sooner than they would outside. Now, I’ve seen friends in DC are already enjoying their cherry blossoms in full bloom and I’m so happy for you, really!!! *cries in my winter puffer*

But for us up North, we’ve still got a few more weeks left to go. So if you’re like me and desperate to leave this gnarly winter behind you, might I suggest forcing a bit of spring indoors!

Easter Ham

Ahead of the holiday weekend, I wanted to resurface this glazed ham recipe that I developed last fall! My family has always done a roast ham for easter and I look forward to it every year. If it isn’t a tradition of yours, I’m here to convert you because I strongly believe that ham is the easiest roast for a first time host to execute.

The great thing about any roast, wether it be beef, pork, lamb, etc, is that they are relatively hands off from the moment they enter the oven until you’re ready to serve. This frees you to enjoy the party and tend to other hosting duties. The downside of a large roast is that they take a significant time too cook, and if improperly timed you could find yourself having to push dinner back for hours.

Famously while hosting a dinner party on New Years eve in 2024, I was preparing a rib roast that, despite having spent over 2 hours in the oven, was temping at a mere 60 degrees internal by 9PM. Panic set in along with the 3 dirty vodka martinis I had, so I made the executive decision to slice the roast into individual bone in rib-eye steaks and finish them on the stovetop. We didn’t end up sitting down to eat until about 10:00, by which point many of my guests were significantly over-served and underfed, and a few didn’t even make it to midnight (my bad!). Come to find out, my 20+ year old oven chronically runs 50-75 degrees colder than the temp gauge. Still slightly traumatized, I now swear by oven thermometers.

What I love about a ham roast specifically is how incredibly forgiving they are, in terms of flavor and cook. Most store bought hams come fully cooked, so all you’re really doing is reheating it. Ham also has a lovely fat cap, that will keep the meat moist as it cooks. Now before you get too excited, it still requires ample oven time to heat evenly through. But at least you wont have the looming stress of achieving a perfect medium rare like you would a roast beef. Because there are few moments more stressful than slicing into a roast and finding that it’s still raw come dinner time.

Look for a ham labeled “Fully cooked”, “Ready to eat”, “Spiral-cut ham”, “Cured” or “smoked”. Alternatively, some are labeled “partially cooked” or “Fresh ham” aka uncured, raw pork leg.

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Happy spring!!! While it’s still quite dreary here in the North East, I’m looking forward to the longer and warmer days ahead. I’ve been spending a lot of time out at the barn recipe testing and writing my second cookbook, and I’m still trying to balance how much of this process I should share vs keep a secret so as not to spoil anything before pub (which is a ways away). I shared a vlog of what a typical day working on the book looks like, but let me know what else you’d like to see!

Another exciting project that I’ve been working on is my new cooking show! I can’t share a ton of details just yet, but it’s slightly based on my Dinner with Friends series that I’ve been solo producing on YT for the past 3 years. While I’ve loved building this show on my own, I’m excited to be getting the much needed support from a small but mighty production team that will allow me to post MUCH more frequently. And spare me the all nighters in PremierPro : )

Between these two incredible opportunities, I find myself spread very thin creatively. Frankly, ever since my knee injury I’ve really struggled to get back to a sense of normalcy inside and outside of the kitchen. But I have a really good feeling about this year, and it should be well worth the wait! Alls to say, I feel so incredibly lucky to be in this position and I just wanted to thank all of you for your ongoing kindness and support 🫶 !!!

Blueberry Lemon Poppy Seed Poundcake

This recipe is inspired by my dog Poppy and her obsession with blueberries. Now typically when making a pound cake, it is advised to cream together sugar with room temp butter with a stand or hand mixer to provide a lighter and fluffier cake. Personally, I cannot be bothered to do so. So I opt for melted butter and a slightly denser loaf. When it comes to the blueberries, I prefer to par-cook fruit before adding into the batter to enhance their flavor, provide a more even distribution in the batter, and avoid pockets of moisture. But again, feel free to skip this step if that is your preference!

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As stated in my first installment of this series, I have mixed feelings about publishing a “Japan guide” seeing as I’m severely under-qualified. But what I can do is tell you where I went and if I’d go back. We visited Tokyo twice during our 3 weeks in Japan, the first 3 days and the last 3 days. Still, not nearly enough time to even scratch the surface of the city but I tried my best.

WHAT & WHERE to Eat

Before I list off my spots, I want to include some disclaimers. Through my research, I gathered that most places in Japan (especially Tokyo) specialize in, and sometimes only serve, one specific dish. So plan accordingly.

Now if you’ve spent any time on Japan-tok, you’ve likely been inundated with viral posts that all rave about the same handful of restaurants, most coming with warnings of up to 3 hour wait times. Many seasoned travelers advise steering clear of these places, not because they aren’t great (they are), but because in a city as big and as culinarily advanced as Tokyo, there’s no reason to waste half an afternoon standing on the sidewalk for a bowl of noodles. So we made a pact for the trip: no lines. And I can confirm, I had 0 fomo.

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Welcome to the first installment of my Japan travel diary! ICYMI, I had the pleasure of spending 17 days traveling around Japan to celebrate my 30th birthday. This trip has been a dream of mine ever since I fell in love with cooking over a decade ago, and I feel so insanely lucky to have had the opportunity to experience it.

I’ve received many requests for a Japan “guide”, but I fear I’m not even close to being qualified for that. This was my first time visiting Japan and I would never claim to be an expert, nor tell you what the “best places” to visit are. But what I can tell you is where I went, and if I would go back!

We are starting out this series up north in Niseko, Japan.

A town nestled within the Annupuri mountain on the island of Hokkaido. This region is known as the “powder capital” of the world, accumulating upwards of 60 feet a snow per year. To compare, Aspen, CO gets about 30 feet per year, Big Sky Montana about 34 feet per year, Stowe, VT about 30 feet per year, and Park City, UT about 23 feet per year.

In addition to the large volume of snowfall, it is also known for having the best texture of snow. The snow in Hokkaido often contains only 6–8% moisture (compared to 8–12% or more in the European Alps)* making it incredibly light, fluffy, and resistant to clumping. All of which provide the BEST skiing conditions one could ask for, affectionately referred to as “Japow”.

Most of you think of me as a summer girl, which is true, I do thrive in the warmer months; BUT, I also LOVE a snowy winter. Fun fact, I was actually born shortly after the blizzard of 1996, which covered the tri-state area in over 4 feet of snow. Loving the snow was basically my destiny. And at barely 3 years old, I strapped into my first pair of skis and have been in love with the sport ever since. I caveat this because, as we know, I had ski accident last January that resulted in rupturing my ACL, tearing my quad, and fracturing a few bones. I then had surgery in March, which essentially left me in excruciating pain like I’ve never experienced (and couch ridden) for the entirety of 2025. You’d think after that experience, I’d be too traumatized to get back on the mountain, but unfortunately (or fortunately), I love it too much to stay away.

With that said, the appeal of Niseko for me was almost entirely for the skiing. Tacking on 2 weeks of exploring the rest of Japan, revered as the culinary capital of the globe, was just an added bonus ; ).

I wrote this shortly after wrapping up 4 amazing days in Niseko, and it was one of the most special places I’ve ever been to in my life. The area has continued to receive unprecedentedly high volumes of snow fall, resulting the death and injury of hundreds. My heart goes out to all who have been affected by these tragedies.

Niseko, Japan

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Between the atrocities committed by ICE in Minneapolis and beyond, to the down right disturbing revelation of the he who shall …

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Happy Super Bowl Sunday to all who celebrate! If you’ve procrastinated your menu planning, then I’ve got the recipe for you. But first, a little story time.

I grew up with a Ina Garten, Martha Stewart, Rachel Ray mom. She made almost all of our meals at home, with the exception of the occasional monthly take out. Ironically, the dish she is m…

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• crispy oven baked chicken wings

• buffalo wing-style chicken thighs

• buffalo beer cheese dip

• slightly spicy spinach & artichoke dip

• + more!

Hi friends!!!

Long time no chat! I’ve finally returned from my almost 3 week trip to Japan and I’m feeling as inspired as ever. I’m still working on putting together some travel guides for you, but in the meantime I wanted to share some of my favorite recipes ahead of the big game.

My family loves football, and growing up we were often the house to host the big watch party. Most notably, Super Bowl XLII (2008) where I won $200 dollars betting on the final score: Giants 17, Patriots 14 (I was 12).

My mom’s strategy, which I cosign, when hosting such affairs has typically been: an assortment of homemade apps, followed by pizza delivery* at half time. Hosting the super bowl is kind of like hosting Thanks Giving. This is not the time to experiment. People are going to want the hits, i.e. buffalo wings and various forms of hot cheese.

Now, I know you don’t need me to explain how to order a pizza, but as someone who has run in to 90 minute wait times myself I feel the need to warn you: call ahead to place your your order hours if not days in advance. Especially if its a sizable order! Bonus points if you can get a volunteer to DD the pizza pick up. Trust me, this is not the day to rely on delivery apps. The old fashion way is best, and often much appreciated by small businesses that normally have to forfeit 20-30% to said delivery apps.

My cookbook is currently $16 on Amazon!

Recipes

Buffalo Wing Style Chicken Thighs

For the thighs:

• 6-8 bone in skin on chicken thighs

• kosher salt

• olive oil

For the Calabrian chili garlic sauce:

• 2 tbsp butter melted

• 2 tbsp chopped Calabrian chilis

• 1 clove garlic finely grated

• ¼ cup fresh chopped parsley

• zest from 1 lemon

For the classic buffalo sauce:

• 2 tbsp butter melted

• ¼ cup hot sauce

• optional: 1 tsp or more of cayenne for extra spicy

Prep the thighs: Remove them from the packaging and pat dry with paper towel. Loosen any extra chicken skin folded under the thigh. Generously salt all over the skin and flesh side. Place the thighs skin side up on a wire rack lined sheet pan skin side up (keep extra skin unfolded on the rack facing up as well). Transfer to the fridge uncovered for 1 hour or overnight if you can. Remove from the fridge and allow the chicken to sit at room temp for about 15 min before cooking.

Preheat your oven to 400 degrees. Line a sheet tray with foil and a wire rack. Pat the chicken dry with paper towel and dust off any excess salt. Place skin side down in a cold pan, preferably stainless steel or cast iron. Heat the pan over medium low. Add a tbsp of oil and let the chicken cook undisturbed for 7 minutes. Check for browning and rotate the pan if some pieces are browning faster than others. Cook on the skin side until all of the pieces are a deep golden brown.

Transfer the chicken to the foil and wire rack lined sheet pan. If you would like to season your chicken with dry seasonings, do so after this step.Transfer the chicken to the oven and cook for 45 min. While the chicken cooks, prepare your wing sauce of choice.

For the Calabrian Chili Garlic sauce: melt butter in a small sauce pan on low heat. Add your grated garlic and Calabrian chilis, stir and cook on low for a few minutes. Turn off the heat. Add the lemon zest, chopped parsley and a pinch of salt.

For the Buffalo: simply whisk together the melted butter and hot sauce. Taste and adjust to your preference.

Toss the cooked wings in your wing sauce and serve with a side of extra wing sauce.

@wishbonekitchenthese are the things that keep me up at night

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Crispy Oven Baked Chicken Wings: Buffalo and/or Calabrian Chili Garlic

For The Wings:

• 2-3 lbs chicken wings

• 1 tsp salt

• 1 tsp garlic powder

• 1 tsp cayenne optional for extra spicy

For the Classic Buffalo Sauce (see above)

For the Calabrian Chili Garlic Sauce (see above)

For the crispiest chicken wings, pat them dry with paper towel, season with salt, and arrange in a single layer skin side up on a wire rack tray in the fridge overnight (or a few hours). The fan in the refrigerator will dry out the skin yielding maximum crispness.

Preheat your oven to 400 degrees. Line a baking sheet with foil and a wire rack.

Toss chicken wings in garlic powder and cayenne if using. Arrange on the foil lined wire rack baking sheet, skin side up, and bake for 45 minutes or until golden brown.

While the wings bake, prepare the sauces. Once the wings are out of the oven, toss them in the sauce immediately and serve.

Buffalo Beer Cheese Dip

Ingredients

• 4 tbsp unsalted buttter

• 4 tbsp flour

• 1 12oz can or bottle of your favorite beer, pilsner or lager

• 1 cup whole milk

• 1/2 pound sharp cheddar, freshly shredded*

• 1/2 pound American cheese, like Kraft singles*

• 1/4 pound whole milk mozzarella cheese, freshly shredded*

• 1/4 cup buffalo style hot sauce, I like Frank’s

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1-2 pinches of cayenne for extra spicy, optional

• 1/4 tsp salt

• pretzels for serving (frozen soft pretzels will do!)

MAKE A ROUX: Heat a medium saucepan over medium heat and add the butter. Once the butter has melted, whisk in the flour. Cook out the flour for about 2 minutes, whisking occasionally.

ADD THE LIQUID: Slowly whisk in the beer and the milk. Continue whisking until smooth, being sure to break up any flour clumps. Bring the mixture to a simmer and let simmer for another 5 minutes until it’s thick and coats the back of a spoon.

ADD THE CHEESE: Reduce the heat to low and whisk in the cheese. Continue whisking until all the cheese has melted and no lumps remain. Add the buffalo sauce, garlic powder, paprika, cayenne if using, and salt and whisk to combine. Taste and adjust as needed.

TO SERVE: Take off the heat until you’re ready to serve. To keep the dip warm while serving, warm up your serving vessel before adding the dip. To do this, preheat your oven to 200 degrees and transfer an oven safe serving bowl into the warm oven for about 15 minutes or so. Alternatively, if you don’t have an oven safe bowl, you can warm it up using hot water. Run the tap on the hottest setting until the water is very hot. Turn off the water, place the bowl in the sink under the tap, then slowly turn the water back on careful not to splash yourself. Let the tap run for about 30-45 seconds. As the water fills the bowl and overflows out of the bowl it will heat it from the inside and out. If your tap doesn’t get very hot, use hot water from a kettle.

TO STORE: Let the dip cool to room temp, transfer to an airtight container and store in the fridge for up to 3 days. Simply reheat on the stove until bubbling before serving.

Slightly Spicy Spinach & Artichoke Dip

Ingredients

• 2 garlic cloves, finely grated on a microplane

• 1/4 tsp crushed red pepper flakes, plus more to taste

• 12 oz of fresh baby spinach

• 1 14oz can of artichoke hearts, drained and chopped into 1 inch pieces

• 2-3 medium fresno peppers, thinly sliced, or jalapeños

• 6 oz fresh mozzarella torn into 1/2 inch pieces, about 1/3 cup

• 1/4 cup parmesan, freshly grated

• 1/4 cup fontina, freshly grated

• 8 oz cream cheese

• zest from 1 lemon

• 1/4 cup chopped fresh Italian parsley, roughly chopped

• sourdough bread, sliced in 1 inch slices

• pickled peppers, like piparra or pepperoncini, for serving

• olive oil

• kosher salt and fresh cracked black pepper

Preheat your broiler on high and set the top rack 3 inches from the top of your broiler.

Heat a medium sauce pan over medium low heat. Add the olive oil, garlic, and pepper flakes and cook while stirring for about 60 seconds, careful not to burn the garlic.

Add the spinach 1 handful at a time and stir as it wilts. Once the spinach is wilted, add the next handful and repeat. The spinach will release moisture as it cooks so once all of the spinach has wilted, continue cooking until the liquid in the pan has evaporated.

Next, add the artichokes and 3/4 of the fresno peppers, reserving the rest for garnish. Mix to combine.

Add the cream cheese and mix to combine. Then gradually incorporate the cheeses, folding in one at a time. Continue to cook until all of the cheese has melted. Fold in the lemon zest, parsley, a pinch of salt, and fresh black pepper and turn off the heat. Taste and adjust the seasoning as needed. Transfer the dip into an oven-safe serving dish and place on to a baking sheet to catch any overflow.

To toast the bread, arrange in a single layer on a sheet pan and drizzle with olive oil. Broil for 2-3 minutes a side until golden brown. Set aside, and keep the broiler on.

Transfer the sheet pan with the dip into the oven and broil for 3 minutes or until golden brown on top and bubbly. Top with remaining fresno peppers. Serve hot with the toasted bread and pickled peppers on the side.

@wishbonekitchenspicy spinach and artichoke dip

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Caesar Crudités

Page 44 in my cookbook!!!

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As I’ve said before, I like to dedicate the first part of January to doing a full factory reset. But not to worry, there will be PLENTY of content coming your way shortly because I’m headed to Japan soon for my 30th birthday trip!!!!! More on that soon.

In the meantime…I wanted to send everyone a reminder about an exciting partnership I hav…

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Popping into your inbox with something fun: there’s a new way for us to make dinner together! This post is sponsored by Home Chef.

I created eight recipes in partnership with Home Chef who will deliver the pre-portioned meals right to your door! I know you were looking for weeknight meals, and I developed these recipes with that in mind…

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It’s that time of year again where you blink, and all of a sudden it’s the holidays. We’ve only got a 2 weeks left to get everything done on our christmas to-do list AND bucket list, so lets get busy.

If you’re yearning for a festive recipe, but don’t exactly have the time nor bandwidth to be baking from scratch, might I recommend my Fren…

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I’m not sure where you all stand on this topic, but I personally enjoy my yearly slice of pumpkin pie on the third Thursday in November. However, I know there is a large and very passionate population of those who strongly oppose. Which is interesting considering the national adoration of “pumpkin spice” flavored fall treats. So what is it that people hate about pumpkin pie if not the flavor? Most commonly, the texture. There is a very fine line between a perfectly set and spiced custard, and a wet, bland, and flabby mess. And thus, I introduce you to the Pumpkin Chiffon Pie.

I was having a cozy dinner in a dive-y Southampton restaurant a few weeks ago that included steamed local clams, meatloaf, chicken pot pie, and some heavy pours of the house red. The specials were written on a white board in dry erase marker, and in the far right corner was the list of dessert specials including a dish I didn’t recognize. Largely because it was practically illegible, but I’m not here to blame my ignorance on someone’s penmanship. The dish in question: Pumpkin Chiffon. “sounds like a dog breed” my friend said.

After a quick Goog, we gathered that this was a variation of the classic pumpkin pie that is set with gelatin rather than baked, and is given its signature light and airy texture from whipped egg whites. Intrigued, we ordered a slice. Expectations were low considering such dive-y establishments like this one aren’t typically known for their pastry department. To our surprise, it was fabulous. All of the flavors of fall wrapped up in an impossibly light and airy cloud of pumpkin. So I thought “if a place like this can make a pie this good, maybe there is hope for me.” So I decided to make it for my upcoming Friendsgiving that I co-hosted with my friends at Guinness.

After trying a few different recipe combinations, I finally landed on one that I felt was worthy of such occasion. Although, I was still nervous about facing the wrath of the anti-pump pie army. To my surprise, the pie received the most compliments out of any dish that was served that night. And more than FIVE guests declared it the best pumpkin pie they’ve ever had. And honestly, I’d have to agree.

@wishbonekitchenthe second most controversial pumpkin pie on the internet

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I encourage you to challenge your anti-pumpkin family members with this pie, and report back. This way I can confirm wether or not my friends are a bunch of brown nosers, and if they can be a trusted source for recipe feedback moving forward.

Fluffy Pumpkin Pie

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