Friends, hi—

I’m so happy to have Nicole Prince here with us this week. I’ve been a longtime reader of her Substack, Double Dutch, which I consider to be as good as a hot cup of coffee you didn’t have to make yourself (amen!). She even had me on for an interview, which you can read here!

Nicole is a mom of three, a writer with a sharp eye for the small details, and someone who understands the art of a well-timed treat. The kind of person I want to share a salad and giant plate of fries with. IYKYK.

Subscribe now

What I love most about Nicole is how she makes space for two things to be true at once: life can feel heavy and we can still reach for small, bright moments. In this piece, she shares a few of those “glimmers”, and I’m living for the glimmer these days!

Because she knows us well, she’s bringing a little something sweet to the table, too.

I’m so glad she’s here. Let’s lean into the small joys together.

xo Joy

Now, here’s Nicole!

I have this chronic condition where anytime I do something mundane or mentally draining—say the dentist, taxes, a hard conversation—I must reward myself with a little treat.

Sure, I can make coffee at home…but a whole milk latte in a paper cup, with “Nicole!” scrawled across the sleeve in Sharpie just tastes so much better. I get a small-yet-undeniable hit of happiness, knowing that disposable cup is sitting in my cupholder instead of my usual Yeti. (Does anyone cosign this or do I need to get out more?)

Last year, there was a viral “how to romanticize your life” trend where people shared little things they did to make the everyday brighter. Some were funny like “Before I leave for a trip, I sternly tell my cat, ‘You better not throw any parties, do you understand?’” Others were more expected: Buy fresh flowers every week! Use the fine china on a Wednesday! Wear heels to your mammogram!

The idea of romanticizing your life didn’t go viral just because it was funny or insightful. We, as humans, crave glimmers of novelty. Especially right now.

I don’t think it’s dramatic to say that life lately is really damn hard for a lot of people. The news is dismal, groceries are hella expensive, and we’re all carrying something that’s heavy, be it a scary diagnosis, aging parents, money worries, a layoff, and the list goes on and on.

Maybe you’re trying to have a baby, but the test is negative again. Or you have what looks like the perfect family—but behind the curated outfits and beautiful house, you feel so deeply alone.

I know that a spur-of-the-moment chocolate croissant or drive-through latte isn’t going to solve anything. The heaviness you may be feeling every hour of the day isn’t cured by an inspirational quote. So, I won’t pretend that I have any semblance of an answer.

Instead, I want to offer up three things that help me shift my mindset. They’re not magic and they won’t change your life. But they’re solid tactics that give me that glimmer on otherwise tough days. Plus, two of the three are free, and the other is nearly store-bought-only, which in my book, are all wins.

Three Glimmers for Everyday Life

1. Add Sunday Sundaes™ to your week. My oldest, who is in second grade, gets the Sunday Scaries every Sunday, without fail. So, this school year, we’ve started something called Sunday Sundaes, which is to say on Sunday, we end the day with some sort of ice cream treat.

Sometimes it’s a popsicle, sometimes it’s a full-blown sundae with homemade caramel, sprinkles, whipped cream and a cherry. My kids adore it and I never turn down an excuse for ice cream. (But NGL, I love Mondays #hotcoffee #quietoffice)

2. Move your body for 30 seconds at high intensity (x3). Don’t worry, we’re not changing outfits or sweating. Just put on your sneakers (tennis shoes if you grew up in the Midwest like me).

Set a timer for 30 seconds and move as HARD as you can, whether that’s on a spin bike, sprinting down your driveway, burpees without stopping in your basement, high knees next to your desk. You should not be able to talk. Just 30 seconds, babe.

Rest for 2 minutes and repeat 2-3 times. Do this once or twice a week.

I learned about this low-volume workout from exercise physiologist and nutrition scientist Stacy Sims and it’s supposed to improve body composition, boost metabolism, and reduce cortisol. If you’re my neighbor, you may have seen me running sprints down the driveway in wool wide-legs and a cashmere sweater, boobs bouncing because like I said, you only need to add sneakers. You’re welcome!

3. Compliment the cashier. How many times a day do you think your cashier is actually seen? Not just “Hi, how are you,” but asked with real curiosity?

One of my best friends’ dads was job insecure for much of his life. I’ll never forget when we first met and she told me about him.

“He’s the guy who’s bagging your groceries and mopping floors. He gets overlooked by everyone who’s going about their day, but just goes on with a cheerful attitude. I love him so much and it breaks my heart at the same time.”

Ask your cashier how they are, genuinely. Admire their cool sweatshirt or their gorgeous skin. Find out what they’re looking forward to this month or if they have weekend plans.

It costs nothing, and it shifts something—for both of you.

And because I can’t write something for Joy and not include a recipe, here’s a really incredible, EASY treat we made recently for Sunday Sundaes. The plan wasn’t to have one of my children helping, but it happened so it’s not as pretty as I was hoping, but it was a sweet time.

Frozen Raspberry & Lemon Eton Mess

Serves 8

An eton mess is a traditional English dessert composed of crushed meringues, whipped cream, and berries, similar to a pavlova. This is an entirely unauthentic take on one. I’ve simplified it to use mostly store-bought items; all you have to do is whip the cream, layer meringues, jam, and curd together, and freeze.

The beauty of this frozen version is its ease and its novelty. People won’t be able to pinpoint exactly what it is: it’s like ice cream, but airy. Cold, but feather-light. Tart and sweet and creamy. They will demand the recipe to which you can either direct them here or just say, “Oh it’s just a little of this and a little of that” with a laugh, and keep it your delicious party trick.

Ingredients:

3 cups heavy whipping cream

3-4 tablespoons powdered sugar

1 teaspoon vanilla

3.5 oz store-bought meringues, crushed*

1 jar lemon curd (you’ll use around ½ cup)

1 jar raspberry jam (you’ll use ½ cup)

Directions:

Crush meringues in a Ziploc with a rolling pin. They can vary in size, but should be a mix of popcorn-size to pea-size. Set aside.

Whip the 3 cups of heavy whipping cream in a stand mixer until very soft peaks form. Add the powdered sugar and vanilla extract and mix until almost-stiff peaks form. The cream should nearly stand up straight. Taste it—it should be very lightly sweetened. If there’s no hint of sweetness, add one more tablespoon of powdered sugar.

Fold the crushed meringues into the whipped cream and stir until incorporated. Layer half of the whipped cream mixture into a loaf pan. Scoop 3-4 tablespoons of lemon curd and 3-4 tablespoons jam over the cream and swirl lightly with a knife to ribbon it through the cream. Repeat with remaining cream, jam, and curd.

Cover tightly with plastic wrap and freeze for at least four hours or until frozen through. Set out for 10 minutes, then scoop into a dish or cone.

Notes:

I used Trader Joe’s for the meringues, lemon curd, and raspberry jam. You can use any brands here, just don’t use low-sugar jam. The sugar keeps it from becoming icy!

You can buy meringues online at World Market and Amazon. At the grocery store, they can often be found in the bakery section.

Eton Mess is traditionally served not in frozen form, which you can also do. Or split it into two—freeze one, fridge the other and see which you prefer!

Or you can download and print the PDF here!

Nicole Prince's Eton Mess

593KB ∙ PDF file

Download

Download

A Few More Offerings for Sunday Sundaes

A day which I’m willing to make a big part of my personality, thank you Nicole!

My Favorite Coffee Ice Cream Without An Ice Cream Maker - creamy, coffee-forward, and streaked with truly so many Oreo cookie bits! This no-churn situation feels is like akin to pulling a rabbit out of a hat.

Three Easy Store-Bought Ice Cream Treats - we love a shortcut and I’m here to tell you that Ritz crackers make for a perfect ice cream sandwich (especially when half dipped in chocolate) and sprinkled with a few jimmies!

Jeni’s Ice Cream Bake Shop Collection - just the best ice cream in the game! Whether it’s one of their classic flavors, or Jeni’s seasonal lineup, the flavors are SO FUN, the quality is so high. It’s a splurge and money well spent.

Deb Perelman Really Does Make The Best Ice Cream Sandwiches - soft cookies, just-set ice cream, and that perfect slightly messy bite! Deb’s approach, as always, is exactly right. Make a batch, wrap them up, and suddenly our freezers are working a little harder for our happiness. I made my batch with a combination of vanilla and strawberry ice cream, but there are no wrong answers.

Today I’m sharing something a little new: a behind-the-scenes look at what’s happening in my kitchen these days.

Alongside the Big Buttermilk Biscuit Jammers recipe I posted on the blog a few weeks back, I’ve started filming little glimpses of recipe testing and Bakehouse days here in Bellville. I feel steady and sure in the kitchen, yes - but building something new (in this case, a cottage bakery out of my backyard) asks for flexibility, fresh eyes, and a surprising amount of standing I wouldn’t survive without my Danskos. I just thought… maybe all that is something you’d like to see a bit more of.

These jammy buttermilk biscuits are the ones that earned themselves a permanent spot on The Bakehouse Texas menu. They’re fluffy, buttery, can come out of the oven fresh throughout the morning on pop-up days and in my opinion… they’re just the right amount of sweet.

If you’re keeping track, I’m currently on maternity leave from regular Bakehouse pop-ups through the summer. But! In true can’t-sit-won’t-sit-still fashion, I’ve commissioned Will to build a little community bakery box (think: Little Free Library, but for my baked goods). The plan is a pay-what-you-want walk-up bakery open on Bellville Market Days (the first Saturday of every month) starting this summer. Maybe just enough baking to keep my hands in the flour while I get my mothering legs under me.

Until then, here’s a peek at the biscuit jammers, and of course, a link to the full recipe (The Bakehouse Texas - Big Buttermilk Biscuit Jammers) so you can make them in your own kitchen while mine is on a brief hiatus.

Have a wonderful week, friends!

More from me soon.

xo Joy

Next up in our maternity leave kitchen rotation is my dear friend Bri McKoy, and listen… if we ever needed someone to remind us that cooking can be joyful, forgiving, and maybe even a little bit funny - Bri is our person.

I met Bri on a mission trip to Uganda what feels like a lifetime ago. My luggage didn’t make it (a humbling experience), which meant I wore the same pair of pants every single day. Those pants became such a character that, to this day, Bri and I simply refer to them as Pants. Capital P. A legacy, really.

Bri, on the other hand, has always had her life much more together! She’s an incredible cook, bestselling author of The Cook’s Book: Recipes for Keeps & Essential Techniques to Master Everyday Cooking, a genius meal planner, mother of The House Special Lasagna, and one of those people whose joy just… spills over onto everyone around her. It’s contagious! I love her for it!

Which is why I absolutely love that she’s bringing us a dessert. A very Bri dessert. These individual berry cobblers are unfussed, jammy, and just the right amount of sweet.

I’m so happy to have Bri in our kitchen this week. Be sure to subscribe to her newsletter and follow her on Instagram. Let’s bake something simple and really good!

xo Joy

Now here’s Bri!

I was raised by a baker and grew up around bakers. My mom and her sisters even owned a bakery for several years! If there wasn’t flour dusting the countertops or super-fine sugar kissing the floors, I was in the wrong kitchen.

Which is why I grew up to cook…chicken.

All forms of meat and chicken! A vegetable here. A pasta dish there.

The first time I decided to bake something (boxed muffins…we must start somewhere) I used salt instead of sugar. Negative 10 points to both of them for looking so absolutely identical. Negative 100 points to the person who stored them side by side in unlabeled jars. (That would be me. I am the villain of this story.)

I came to the conclusion that baking is for people who have some balance of science and math and honestly a dash of philosophy (which is why I love learning from Joy!).

And then one day, something shifted. I decided I wanted a dessert recipe of my own…one that was foolproof, unfussy, and perfect in any season. A dessert recipe even I couldn’t sabotage.

So I called my mom.

We developed individual berry cobblers. The kind where you can make just one (for you, on a Tuesday, no explanation needed) or a whole tray (technically for guests, realistically also for you).

The recipe had to have a few non-negotiables:

• Easy to bring together! This cobbler dough is beyond easy and that’s saying something because dough hates to see me coming.

• Not overly sweet. I want butter notes, biscuit warmth, and enough tartness to make you feel like a person of delightful sensibilities.

• Down-scalable (this is a culinary term!). Because sometimes one cobbler is exactly the right amount of cobbler. (Which means any leftovers can be frozen!)

And so this bubbly-buttery-berry cobbler was born. I hope you try them!

Just for You Berry Cobblers

This recipe makes 4 individual berry cobblers in 6-7 inch ramekins. You can freeze the dough and berry mixture if you only want to make 1 or 2. Thaw the dough and berries in the refrigerator overnight to make more the next day!

Ingredients

For the Berry Filling:

• 1 (18-20 oz) bag of mixed frozen berries (any combination of blackberries, raspberries, blueberries, cherries, strawberries…) or 3 & 1/2 cups fresh berries

• 1 Tbsp fresh lemon juice

• 2 Tbsp cornstarch

• 1/4 cup packed brown sugar

• 3/4 cup white sugar

For the Drop Biscuit:

• 1 & 1/2 cups self-rising flour*

• 1 cup heavy whipping cream

• 1/2 cup white sugar

Additional Ingredients:

• Sugar for sprinkling

• 2 Tbsp sweetened condensed milk

• 2 Tbsp melted butter

*If you are using regular flour (not self rising) use this for your flour mixture:

• 1 & 1/2 cups all purpose flour

• 1 & 1/2 tsp baking powder

• 1/2 tsp plus 1/4 tsp salt

• 1/2 tsp baking soda

Instructions

1. Preheat the oven 400 degrees.

2. If you are using fresh berries, rinse and clean the berries and add to a large bowl. If you are using frozen berries, you can use them straight from the freezer, no need to thaw.

3. To the bowl of berries add the lemon juice and mix.

4. In a small bowl mix together 2 Tbsp cornstarch, ¼ cup packed brown sugar, and 3/4 cup sugar. Pour over the berries. Mix to combine.

5. Generously butter 4 ramekins (or however many you’re making) and set on a foil-lined baking sheet.

For the Drop Biscuit:

6. In a bowl lightly mix 1 & 1/2 cups self-rising flour, 1 cup heavy cream, and ½ cup white sugar until all the ingredients are combined. The dough will be sticky.

7. Drop 2 Tbsp of the dough into the buttered ramekins. No need to spread the dough out, it will expand as it bakes. Top the dough with 1 tsp sweetened condensed milk.

8. Bake for 9 minutes.

For the Cobblers:

9. Remove from the oven and add a heaping 1/2 cup of berries evenly among ramekins. To the top add an additional 2 tablespoons of the dough. Do not cover the berries totally with the dough. Steam needs to escape. The dough will gradually cover the berries as it bakes.

10. At this point if you are only making 1-2 cobblers you can freeze the leftover berries and the leftover dough in separate freezer safe containers.

11. Brush the tops of the dough with butter and a sprinkle sugar. Bake for 22-27 minutes. The dough will be golden brown all over! Cool before eating. Enjoy!

Or you can download and print this PDF of Bri’s recipe!

Bri's Cobbler Recipe

6.61MB ∙ PDF file

Download

Download

Fresh From the Archives

• All this talk of cobbler has me thinking about My Favorite Blueberry Cobbler which is made with lemon zest (for zip) and bonus blackberries (because they lend to the sweetness and overall texture of the cobbler). The top is like a loose, craggly, buttery biscuit and - it hits the spot every single time. Save this for your future cobbler endeavors.

• It’s hard to believe this Tomato Cobbler with Blue Cheese Biscuits runs so far back in the Joy the Baker archives. 2012!? That was a different world. I’ll tell you what… this cobbler still sticks the landing. Sweet cherry tomatoes are baked down to jammy with caramelized onions and herbs, topped with downright dirty (obvi in a good way) blue cheese biscuits. It’s savory, bright, has some earthy umami and it’s just unexpected! Add it to the list!

• Welcome to No Rules Baking where we’re topping our cobbler with actual cookie dough balls instead of a biscuit topping. It’s great here: Peanut Butter and Strawberry Jam Cobbler.

Have a wonderful week, friends! More soon! xo

As I scoot into maternity leave (with a freezer I’m trying very hard to fill with a general sense of “we’ll figure it out”), I asked a few of my very favorite food people to step into this space and cook with us. Clare Langan was at the top of that list.

Clare is one of those effortlessly cool, deeply capable cooks who makes everything feel doable and delicious. She’s spent years shaping the way we cook, from Williams Sonoma to The Feedfeed and beyond, but what I love most is how her recipes feel: smart, unfussy, and make me so nostalgic for fresh, bright west coast cooking.

Today Clare brings us a Super-Green Chicken Stew which feels like exactly what I want on repeat right now - vegetable-forward, flexible, and perfect for making now and tucking away for later. (I’m making a double batch this weekend!)

I’m so grateful to have Clare in our kitchen this week. Be sure to subscribe to her newsletter On Cooking and keep up with her on Instagram.

Take good care,

Joy

Now here’s Clare!

I’m in the recipe-testing phase of my first (!) cookbook, all about freezer cooking. Cozy, cold-weather dishes are a given (think: chili, baked pastas, so many soups). As we ease into the brighter, greener ingredients of spring, I wanted to share a dish that spoke to this in-between time. We still need warm, nourishing food in the spring and summer, especially when the AC is blasting — or here in the chilly Bay Area, where I have a drawer full of summer sweaters. Inspired by Joshua McFadden’s green kale pasta sauce (NYT gift link) and a poblano-braised chicken from my private chef work with The Culinistas, this chicken stew is indeed super green, with kale, broccolini AND spinach.

To me, the best part about this dish is that it can stand on its own, but it’s easy to dress up. I deliberately chose an agnostic flavor profile, leaning on citrusy coriander and lots of garlic. It’s not too spiced or spicy, but be sure to try a bite of your jalapeño and add more or less as they vary in heat. Depending on your toppings or sides, you can lean in the direction of chicken chili verde (cilantro, jalapeño, tortillas) or even a Southeast Asian slant (coconut, peanuts, lots of lime over rice noodles). I’ve shared some topping suggestions, but scrounge around in your fridge or pantry and find what sounds good.

I hope you make a pot for dinner tonight and stash some away in the freezer for later. As a private chef and home cook, I’m always looking for ways to pack more veggies into everything I’m cooking. Blending half the veggies may seem like an unnecessary step, but it transforms into a silky green broth that’s almost creamy. Be sure to open your blender cap and use a kitchen towel to vent the steam while blending. I’ve cleaned up my fair share of clients’ kitchens when I forget to do this!

Super-Green Chicken Stew

Makes 4 to 6 servings

Ingredients:

2 pounds boneless, skinless chicken thighs

Kosher salt

2 tablespoons neutral oil, such as avocado

1 large leek, top trimmed, white and light green parts halved lengthwise, rinsed and thinly sliced

1 medium jalapeño, thinly sliced, plus more for serving

4 medium cloves garlic, minced

1 tablespoon ground coriander

2 teaspoons onion powder

1 bunch Tuscan kale, stemmed, leaves finely chopped (about 4 cups)

1 bunch broccolini, finely chopped (about 3 cups)

1 packed cup baby spinach

2 cups low-sodium chicken broth or water

Juice from 1 lemon or lime

Plain yogurt, toasted coconut flakes, roasted peanuts, fresh cilantro, parsley and/or chives for serving (optional)

Warm couscous, polenta, rice noodles, tortillas, pita or naan (optional)

Directions:

1. Pat dry chicken thighs. Season generously with salt.

2. Heat oil in a large pot or Dutch oven over medium heat. Working in batches if needed to avoid crowding the pan, add chicken. Cook for 4 to 5 minutes on each side until golden brown. The chicken will not be fully cooked at this point. Transfer to a plate and turn down heat to medium-low.

3. Add leeks and jalapeño. Season with salt and cook for 3 to 4 minutes until softened. Add garlic, coriander and onion powder, cooking for 30 seconds until fragrant.

4. Add kale, broccolini and 1½ cups broth (or water). Bring to a boil, then reduce heat to low and simmer, uncovered, for 4 to 5 minutes until wilted and tender.

5. Transfer about half of the veggies to a high-speed blender. Add baby spinach and remaining ½ cup broth (or water). Place the lid on top, remove the cap and cover with a dish towel as you blend to allow steam to escape. Blend until smooth.

6. Stir blended veggies back into the pot. Add chicken along with any accumulated juices and bring to a simmer. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the chicken is very tender.

7. Transfer chicken to a plate. Shred with two forks and return to stew. Season with more salt as needed.

8. Just before serving, add lemon or lime juice. Serve in shallow bowls topped with yogurt, herbs and more sliced jalapeño if you like.

Make it ahead: Cooled stew without citrus or toppings can be stored in the fridge in an airtight container for up to 3 days or frozen for up to 3 months. Rewarm in a saucepan over low heat. Add citrus juice and toppings before serving.

You can also print the recipe by downloading this PDF!

Clare Langan's Chicken Stew

544KB ∙ PDF file

Download

Download

Don’t Miss What’s Fresh on Joy the Baker

• This month’s Bakehouse Texas Almanac comes from our old friend Amy Estes. Don’t miss the vibes of the month including a new spring scent, a new spring craft, and a gooey butter cake we should make: The Bakehouse Texas Almanac, April 2026.

Have a great week, friends! More soon!

Friends, hi!

With maternity leave just around the corner (how did we get here so soon?), I wanted to give you a little peek at what Baked In will look like while I’m off learning how to be someone’s mom.

TL;DR: you’re in very good hands the next few months.

Over the past few weeks, so many of my chef and author friends have stepped up enthusiastically, offering to share recipes and stories from their own kitchens here on Baked In. It’s been one of the sweetest surprises and we have a great line-up of folks coming up!

Subscribe now

So while I’m away, you can expect a lineup of free newsletters from these incredible contributors. I like to think of them as little windows into their kitchens and as a confirmed nosy b - I’m very into it.

I’ll be popping in here and there as a little proof of life (and maybe to remind you I still know where the oven is), but mostly I’ll be over here learning a whole new rhythm.

I think you’re going to really love what’s coming starting next week! Thanks so much for being here, friends!

But Before I Go, Can We Talk About What’s For Dinner This Week?

This Weeknight Skillet Lasagna with Kale and Artichoke got lost to the joythebaker archives but it deserves a little respect. It’s all the comfort of lasagna without the whole layering situation. A skillet packed to the gills with tender noods, kale, artichoke hearts, sausage, and cheese. I can also vouch for the fact that leftovers are excellent the next morning (adding a little bit of water to thin the sauce) for a very modified shakshuka move. For your consideration.

Dad had a version of this One-Pot Hawaiian Chicken in the monthly family meal rotation while I was growing up and it was always one of my favorites. Admittedly, it’s one of those 1970s recipes that requires French dressing and may make you tilt your head a bit but… am I crazy for thinking that French dressing is having a comeback? I’ve seen it on several menus lately! Anyway, dressing aside, this one-pot chicken dinner is probably only veeeery loosely Hawaiian but I absolutely love it for the fresh pineapple, snow peas, and crisp watercress. It’s just a fun dinner!

Julia Turshen’s Chicken Francese is classy as all get-out. Think: lightly crisp chicken and a bright lemony/herby sauce. It’s one of those recipes that hits the sweet spot between simple and special — and we could all use a little of that this week!

Substack Reads That I’ve Loved This Week

• It’s literally always always always a good time to go to Hillstone. Hillstone is a rich person’s Applebee’s

• It’s a long (exhausting) game: Why Authors Burn Out Trying to Build Visibility (and how to prevent it)

• Immediate add to the dinner rotation: Olga’s Sesame Chicken Schnitzel

• I found this so interesting: Writing Your Last Word: Why You Should Draft Your Own Obituary

• Trust us, we were there. Ten Things That Sucked About The 90’s. And the way I still think of Courtney Cox in a relationship with Adam Duritz when I hear Long December. I just… it really was a time.

Ok. Gotta go have a baby, friends. More from me soon!

xo Joy

Friends, hi!

At this point I’m fairly certain I’m about 85% baby and frozen waffles toasted with peanut butter and jelly. Not a complaint, just my current composition.

I wrote in this month’s March Almanac about standing on a threshold, and wow… that feeling is more pronounced these days. Everything feels like it’s happening in slow motion. I think my body and the days themselves are insisting I ease up and pay attention.

So I am. Lol, honestly I have no choice.

This week’s newsletter is short and sweet: a cookbook interview, a few great links to click through, and a little company for your week.

So glad you’re here.

xo Joy

Subscribe now

Spring Things I’m Loving Right Now

• I joined Lily Diamond’s Lilith Lit Book Club and I’m very much looking forward to these books to get me through late newborn nights.

• From Platonic Love, this article about the runner Harry Styles has me feeling like I want to lace up my running shoes again later this summer.

• I won’t be making any What’s In My Hospital Bag content because I’m just following this list to a T.

• I’ve had lemon and poppy seed on the brain and thus, I need to make a quick batch of these muffins.

• New on the blog this week, what I think is a perfect Spring / Easter menu (please make the New Orleans BBQ Shrimp!) This week Deb’s also shared her Passover menu and I very much would like a Potato Kugel to land in my lap.

• My parents are coming to Texas for an extended stay and there is a short but growing list of things I’d like my dad to make: his split pea soup with little ham bits, cornbread, and of course, his brown butter chocolate chip cookies.

• Tulips

• A very humble reminder that a souped-up cake mix and some sour cream make for My Easiest and Best Coconut Cake and it very much is coconut cake season, so please. No fumbles.

• My friend Amy and her partner also Amy got me this blanket and when a Taurus gets you a home item you just thank your lucky stars you made such a great friendship choice.

An Interview with Reilly Meehan on his new cookbook A Little Bit Extra

Reilly Meehan is a recipe developer, food stylist, and the kind of cook who makes me feel like I can trust my instincts even more (and maybe reach for one more pinch of salt while I’m at it). His new book, A Little Bit Extra (out March 31st!), is all about taking simple, familiar recipes and giving them that extra something. We’re talking: a bright finish, something bold, a twist you didn’t see coming but immediately want to try.

Today we’re chatting with Reilly about the recipes that define him, the ingredients he can’t stop reaching for (lemon zest, obviously), and why we should all be cooking a little more generously.

Let’s get into it!

What was the “aha moment” recipe while writing this book — the one that made you think, oh, this is the heart of it?

For me it has to be the Roast Chicken with “Under The Chicken” Onion Chutney! The chicken is just really simply seasoned, no need to brine or anything, and it’s just roasted over a nice mix of onions and sliced lemon. After it cooks and while the chicken is resting, you take all the roasty lemon and onion and chop it up, then mix it with some more olive oil and any of the drippings that came off during cooking and you get this mind-blowingly flavorful chutney-style sauce.

To me it’s the perfect encapsulation of the book, taking something simple, but then rethinking it and giving it that little extra touch that you might not have thought of before to take it to the next level. Plus I just love a roast chicken so much!

If your cookbook had a playlist, what three songs would be on it?

Limon y Sal by Julieta Venegas, Kiko and the Lavender Moon by Los Lobos, and Spring Affair by Donna Summer. (Joy: Immediately adding to the playlist!)

What’s one ingredient you’re evangelical about? (The one you might even bring to the party and spend the night convincing everyone else to use?)

Lemon zest!!! There actually became a running joke on set when we did the photos for my book that everyone had to keep their Microplanes handy because we put lemon zest on everything. It’s just such a great way to add a big boost of flavor and brightness when maybe you don’t need any more acidity from the juice.

If someone cooks just one recipe from your book to understand you as a person, which should it be?

In the Happy Hour section there’s a duo, the Kimchi Shrimp Cocktail and the Soju Spritz, that is truly the most ME duo ever. Bright, bubbly, citrusy cocktail, and a slightly quirked-up and spicy version of a classic shrimp cocktail. That’s me to a T!

What’s a mistake you hope readers make at least once (because we all know learning something the hard way is most memorable)?

I want people to overdo it! Put a little too much hot sauce, or a handful extra of cilantro. Maybe a little more lemon juice! I’m never mad when something is overly seasoned or punchy, but I am when it falls flat!

What kitchen tool deserves more respect, and which one do you think is wildly overrated?

We need to be putting some respect on the metal (and plastic!) bench scraper… That thing is my ride-or-die and I literally use it all day long.

Overrated… I think a fish spatula? Who is really using those! They’re clunky. I prefer an offset spatula for cooking fish and they are way more versatile. (Joy: Gosh you’re so right about a fish spatula. Thank you for speaking this truth.)

7. Fill in the blank: People think I’m ___ in the kitchen, but actually I’m ___.

Buttoned up… but I’m actually winging it!

8. If you could hand-deliver this cookbook to one person (living or not), who would it be and what would you want them to cook first?

Well, I got to hand-deliver the first copy to my parents and that was truly the most special moment of my life being there to see their reactions. But other than them, I would 100% give it to my grandma, Maude, and tell her to make my revamped version of her Tomato Glop! She used to make it just by mixing jarred marinara with a day-old baguette for a quick, filling, and super easy side. I took those same flavors and ideas but turned it Extra, and I think she’d love it.

9. What’s your most controversial food opinion (the one that gets you yelled at on the internet)?

You’re not using enough salt! I always have people in the comment sections freaking out about how big my “pinch” of salt is compared to theirs… like okay? Your food is probably tasteless!

10. When you’re not eating your own recipes, what are you absolutely guilty-pleasure ordering for takeout?

Okay I have never told anyone this but I eat grocery store sushi all the time. It’s a problem! (Joy: Can confirm, SAME.)

11. What do you hope someone feels (like, truly feels) when they cook from your book for the first time?

Accomplished! Inspired! Confident! And maybe a little nostalgic too. When food tugs at those little nostalgic heartstrings, there’s just nothing quite like it.

✨ Cookbook Giveaway

I’m so happy to share a copy of Reilly Meehan’s new book A Little Bit Extra with one of you.

To enter:
Leave a comment below answering this question inspired by Reilly’s interview:

• What’s your signature “a little bit extra” move in the kitchen?

My answer? I’m with Reilly on the lemon situation. Zest and juice, always. In fact, I’ve had these Lemon Poppy Seed Rolls on my mind for a few days now and I’m now convinced that finishing them with a sprinkle of flaky salt would make them exactly a little bit extra.

Giveaway details:

• Open to U.S. residents only
• Giveaway closes Friday, March 27
• One winner will be selected and contacted via Substack message

I can’t wait to hear what your “little bit extra” looks like! I have a feeling this comment section is about to be full of very good ideas.

Have a great rest of you week, friends! See you in the comments!

Friends, hi!

Can we take a moment to talk about Easter? I have a sneaking suspicion it’s going to arrive and disappear in a blink and, seeing as it’s my favorite candy holiday and my favorite spring brunch opportunity, I refuse to miss it. And by “it,” I mean Robin’s Egg Malted Milk Balls, a very good quiche, and something (even if it’s just toast) served on my cabbage leaf plates thankyouverymuch.

Today’s note is a little something extra - a bonus recipe to whet your whistle for Easter brunch. Whether that looks like a cutie little breakfast at home with a girlfriend or a full table of family and friends, let’s just say we’re doing it right. And I’ve got a handful of Easter brunch ideas for you (including a very good deviled egg situation you shouldn’t skip).

Let’s lean into the hope of the season, crisp up some prosciutto and eggs, and eat as many Reese’s peanut butter eggs as we can. Shake on it? Done.

Prosciutto and Parmesan Egg Cups

These little egg cups are my kind of Easter cooking- fancy without a fuss. The prosciutto crisps into a salty, savory shell while the tomato and Parmesan melt into the eggs just enough to feel special. And, if you don’t want sliced tomatoes in these cups, sub any leftover roasted veggie you might have in the fridge. It will all be delicious!

Makes 6

Ingredients:

• 12 slices thinly sliced prosciutto

• 6 tomato slices (or sub any leftover roasted veggie you might have on hand, plus a few extra veggie bits for serving)

• 1/3 cup finely grated Parmesan cheese (but definitely measure with your heart)

• 6 large eggs

• Freshly cracked black pepper and a sprinkle of salt if you’d like

• 1/4 cup finely chopped chives (or really any fresh herb you have on hand)

Instructions:

Place a rack in the upper third of the oven and preheat to 375°F. Line a muffin pan with 6 cupcake liners or folded parchment paper.

Gently drape 2 slices of prosciutto into each muffin cup, pressing it into the sides and bottom to form a little nest. Make sure there aren’t any big gaps where the egg could sneak through. The prosciutto will shrink as it bakes, so it’s fine if it hangs over the edges a bit.

Place one slice of tomato or any veggies you’re using into each cup. Sprinkle about 1 generous tablespoon of Parmesan over each tomato slice.

Crack one egg into each prosciutto-lined cup. Season with freshly cracked black pepper and just a tiny pinch of salt (or skip because the prosciutto is plenty salty).

Bake for 14–16 minutes, depending on how you like your eggs set. Allow the cups to cool in the pan for about 5 minutes before carefully removing.

Top with chopped chives or any herbs you love and maybe a bit more parm too. Serve warm. These can also be made ahead and stored in the refrigerator. They’re surprisingly delicious cold, straight from the fridge.

A Few More Things I’d Slide Onto Your Plate

• New on the blog this week is a little this-or-that brunch inspo! Sort of like those choose your own adventure books except with more quiches and cakes. There are some great spring recipes here: My Favorite Easter Brunch Recipes for a Cozy Spring Table

• If you’re looking for me, I’m camped out by the deviled egg platter. And because I can’t leave well enough alone, I made them extra: Muffuletta Deviled Eggs or Falafel Deviled Eggs

• And if you’re dyeing hard boiled eggs this year, may I humbly recommend an elite Egg Salad Sandwich with fresh herbs and pickled things for the post Easter of it all?

Have a lovely weekend, friends!

xo Joy

Friends, hi!

My big sister Launa and my brother-in-law Chad came to Texas for a visit this past weekend and one thing is true: we know how to chill and we definitely know how to eat.

We kicked things off Friday night at the Houston Rodeo which is always a spectacle in the very best way. We took in the Shaboozey concert which was completely fun and honestly… charming? A word I didn’t expect to use about a rodeo concert but here we are.

Back in Bellville we spent time wandering around the little town square (which obviously included karaoke at the local brewery) and swimming in the pool thanks to what felt like a very generous false spring of warm weather.

At home I made pizza in the little outdoor pizza oven using this crust recipe, Barton Springs Mill flour, and a truly heroic amount of vegetables and thick-cut pepperoni. It’s been one of those weekends that feels exactly like a weekend should: a little loose, a little indulgent, and full of people you’re happy to linger around the table with.

Late Sunday afternoon the wind turned cold and came rushing in across the fields. It felt a little ominous — one of those weather shifts that makes you pause and think, well… let’s see what the week brings.

In this week’s newsletter I’m doing the absolute most with bowls of cereal, sharing a few cookie notes from the test kitchen, passing along some excellent reading, and introducing you to another fantastic cookbook author with a giveaway I think you’ll love.

Let’s get into it!

Current Snack Fixation: Maximalist Cold Cereal

What were you doing at 3am?

I was pouring myself a bowl of cereal because this baby wakes me up ravenous in the middle of the night.

The thing about me is that I will chef even a bowl of cereal. Maybe sometimes I simply can’t leave well enough alone. But cereal and milk can be so much more than cereal and milk, you know? If we’re already up in the middle of the night, we might as well make the bowl work for us. Consider it habit stacking… but with snacks.

My cereal preferences lately are Three Wishes, Lovebird, and Ezekiel sprouted whole grain cereal — all with a bit more protein and substance than the cereals of my childhood (though I will always have deep love for Lucky Charms).

Here’s how I build the bowl:

• A big dollop of Greek yogurt at the bottom of the bowl because it’s nice to have something to scrape from the bottom of the bowl. I’ve also been known to put a smear of peanut butter at the bottom of the bowl which is very much a treat.
• A few generous spoonfuls of kefir because it is the champagne of dairies.
• A handful of pomegranate seeds, blueberries, frozen wild blueberries, or raspberries. Whatever I have that is berry and seedy.
• A sprinkle of pumpkin seeds and/or hemp seeds.
• A good pour of cereal (I would call it the star of the show but truly, it’s not the main character).
• Then finish the whole situation with cold milk. I’m still a cow’s milk girlie, so sue me. (Please don’t.)

It’s crunchy, creamy, tangy, sweet, and honestly… it’s a WHOLE midnight snack. Do I have to go back to sleep sitting up because of possible pregnancy heartburn. I mean yes, but it’s worth it.

Notes From The Test Kitchen

It has come to my attention that I do not have a classic Snickerdoodle cookie on Joy the Baker and, considering the number of cookies that live over there, this feels like a bit of an oversight.

So naturally I’m fixing that. But… you know I couldn’t leave a snickerdoodle entirely alone. My vision is for a thick, almost gooey doodle topped with a buttery, coffee-cake-like crumble instead of the usual simple cinnamon-sugar coating.

Don’t get me wrong - there’s still plenty of cinnamon sugar happening here. But I wanted something besides chocolate chips to add a little texture and interest to the cookie. The crumble does exactly that.

The cookie itself has that signature snickerdoodle tang thanks to cream of tartar and bakes up sturdy at the edges, soft and caramelized in the center, warm with cinnamon and spice.

I’ll give the recipe one more round of testing before sending it off to Karlee for photos, but I have a feeling this one is going to be a favorite.

Soon, soon!

Reads and Things I Loved

• I might be a bit late to the game but that just means I get to binge episodes of The Pitt to my heart’s content. As an elder millennial who used to sit on her parent’s living room floor watching Noah Wylie on ER - this is fantastic. •

• I don’t consider myself a Royal watcher but I found this interesting: The Loneliness of Being Right

• On nigella seeds and saffron: Tel Aviv’s Little Tehran.

• I suppose the question is, when are we going to France for underwear? How To Give Yourself an Assignment

• To look at this dress, you wouldn’t know this Quince dress is breast-feeding friendly and I’m very into that. I’ve also accidentally been wearing these slippers as shoes all day and I can’t say I regret it.

• Print is back, baby! I’m subscribed to the Saveur magazine and looking forward to all the tomato things.

A Cookbook Interview (and Giveaway!) with Anna Hezel

Today we’re welcoming the wonderful Anna Hezel to the newsletter to celebrate her brand new book Party Tricks: Easy, Elegant Recipes for Snacking and Hosting.

Anna is one of those food writers whose work pops up everywhere - from The New York Times and Bon Appétit to Eater, Food52, and the dearly missed Lucky Peach. She’s also the author of the delightfully snacky cookbook Tin to Table and the deeply comforting Lasagna: A Baked Pasta Cookbook. In other words, she really understands what makes people want to gather around a table.

Her new book is all about the art of hosting without making it complicated — clever snacks, elegant bites, and the cookie dough we must have stashed away in the freezer.

We’re chatting with Anna about snacks, anchovies, and her inspiration Marian Burros. And because sharing cookbooks is one of my favorite things, we’re giving away a copy of Party Tricks at the end of the interview.

Let’s get into it!

What was the “aha moment” recipe while writing this book?

I’ve spent so many hours of my life stuffing dates with blue cheese and wrapping them in bacon for devils on horseback—one of the best classic party snacks of all time! But when I first made my Fried Dates with Blue Cheese and Pickled Celery, I realized I liked it even better than the original. You can make the celery ahead of time, and then assembling the plate is extremely easy and casual. It’s vegetarian, and everyone can build their own custom bite on a toothpick.

If your cookbook had a playlist, what three songs would be on it?

“All Tomorrow’s Parties” by the Velvet Underground, “Mambo Sun” by T. Rex, and “Gone Baby, Don’t Be Long,” by Erykah Badu

What’s one ingredient you’re evangelical about?

Good anchovies! So many people think they hate anchovies, but they just haven’t tasted good ones yet. I love opening a tin of Don Bocarte, Codesa, or Siesta anchovies and changing people’s minds.

If someone cooks just one recipe from your book to understand you as a person, which should it be?

The Freezer-Reserve Pistachio-Sesame Chocolate Chip Cookies. Whether I’m hosting a party or not, I feel very strongly about having balls of dough in the freezer for freshly baked cookies on demand.

What’s a mistake you hope readers make at least once?

Underestimating how long it will take to cook something. Even as an experienced home cook, it often takes me twice as long as I think it will to cook through a recipe. Learning this has made me realize the importance of putting out a few snacks (even if they’re just a few chips and crudites) for guests while I finish up everything else in the kitchen.

What kitchen tool deserves more respect, and which one do you think is wildly overrated?

I really love my cocktail mixing glass for making perfectly chilled martinis that aren’t full of ice shards. You can definitely use a pint glass to get the job done, but a cocktail mixing glass is so much more satisfying (and pretty), plus the small spout makes it easier to pour right into your chilled coupe.

Fill in the blank: People think I’m ___ in the kitchen, but actually I’m ___.

A. perfectly following a recipe B. probably eyeballing everything and messing up a little bit along the way

If you could hand-deliver this cookbook to one person (living or not), who would it be and what would you want them to cook first?

Marian Burros, the author of Elegant But Easy (and the creator of the famous New York Times plum torte), died this past fall, and she was a huge inspiration to me. I have a first edition of Elegant But Easy, and the book is so charming and full of good humor.

What’s your most controversial food opinion

I put ketchup on my hot dogs, and my husband is always mad about it.

When you’re not eating your own recipes, what are you absolutely guilty-pleasure ordering for takeout?

I have been on a huge kick of ordering from Laghman Express in Brooklyn, which serves Central Asian dishes like dry-fried laghman noodles, spicy big tray chicken, and steamed lamb manti.

What do you hope someone feels (like, truly feels) when they cook from your book for the first time?

The confidence to have a party, whether it’s a handful of friends you invite over for a bottle of wine on a Friday night, or a 40-person cocktail hour.

✨ Cookbook Giveaway

I’m so happy to share a copy of Anna Hezel’s new book Party Tricks: Easy, Elegant Recipes for Snacking and Hosting with one of you!

To enter:
Leave a comment below answering this question:

• What’s your go-to snack or bite when friends come over unexpectedly?

My answer? Any sort of fruit I have on hand, (usually sliced Cosmic Crisp apples) with sharp cheddar cheese, and hopefully some fresh baked scones I pulled from the freezer and baked.

Giveaway details:

• Open to U.S. residents only
• Giveaway closes Friday, March 20
• One winner will be selected and contacted via Substack message

I can’t wait to hear what snacks you swear by. I’m always looking for a new party trick myself.

Have a wonderful week, friends!

xo Joy

Every spring I find myself returning to this Browned Butter Carrot Loaf like an old favorite cardigan. It first appeared on the blog back in 2018 and, for reasons that become immediately clear once it’s in the oven, it has never really left my kitchen.

This loaf lives in the sweet spot between banana bread and carrot cake. Maybe we should ca…

Read more

Greetings from Is That Clock Right? Monday - a biannual treat where we should really be allowed to crawl back into bed if we’d like to. But! Peachy-pink late-evening sunsets lie ahead and we’re simply earning that sort of beauty through our springtime grogginess.

How was your weekend?

I had what I once might have called a lazy weekend, but with a bit more kindness toward myself these days, I’m calling it a slower weekend. The truth is, I just don’t currently have another speed. I can kick it up for short bursts, but only briefly, which is to say that the third trimester of pregnancy has a way of humbling and preparing you and… well, here we are.

During one of those short bursts of productivity, I made a soup from The First Forty Days - a C-section recovery vegetable stew that has just about the entire kitchen sink chopped into it and simmered with bone broth, cinnamon sticks, raw cashews, and millet. Admittedly, it took two hours to make when I thought I could get it done in about thirty minutes (that actually never was a possibility), but I’m here for every humbling (lol, because I have no choice).

The entire time I stirred the pot I kept thinking: this will heal me in a few weeks. This will fix it all. Am I right? Likely only partially, and that’s ok.

I also bought Chinese red dates and goji berries for a Chicken, Red Date, and Ginger Soup that will also, again, fix everything so… I have plans.

Here’s what I have for you this week: three new posts you might have missed on Joy the Baker, my favorite reads on Substack as of late, and a new cookbook interview, recipe, and playlist (plus a giveaway!) with my friend Colu Henry that I think you’ll love.

Be well and stay kind this week. We all just want to crawl back into bed, remember?

Fresh from The Blog

• We’re a week into March — how does it feel where you are? In this month’s The Bakehouse Almanac, March 2026 I’m talking about the feeling of standing on a threshold, the recipes I’m making right now, a handful of things I’m carrying into the month, and a few things I’m ready to leave behind. Come on over and say hello! I’d love a quick vibe check from you.

• Also new on the blog this week is a recipe for Chocolate Oatmeal Nursing Cookies which, admittedly, is very niche to my current state of being but could be a great recipe to pass along or bake for a friend. I can also attest to the fact that these cookies are fantastic even without the brewer’s yeast — making them a tall, gooey, jumbo-sized oatmeal chocolate chip cookie and we all need one of those!

• And lastly, a little baker’s trick you might want to tuck away in your back pocket. Magic Cake Grease is a tried-and-true combination of vegetable shortening, oil, and flour that, when brushed into cake pans (especially Bundts!), practically guarantees your cake releases with very little drama. I’ve also included a few other sure-fire cake tips I’ve picked up along the way. Just passing along the knowledge in case my very favorite chocolate Bundt cake happens to be in your future.

Four Pieces of Writing I’ve Loved Lately

These are the gems on Substack I’ve sent to friends (now, you among them) this week! Admittedly lots of bits about mothering and my current deep nostalgia for the 90’s.

• deadlines: On mothering while writing

• The 90’s Weren’t Better. We Were.

• Our friend Brittany Jepsen on ambition and burnout with I’m done hustling… for now.

• On Joy and “the joyless quest for insatiable pleasure”.

An interview with Colu Henry on her new book Better At Home!

There are some cooks whose food makes you want to gather people immediately. We’re talking an open bottle of wine, a few marinated olives, and easy reason to settle in for the night. That’s exactly the energy Colu Henry brings to the kitchen and we love her for it!

Her new cookbook, Better at Home, is full of the kind of recipes that make staying in feel like the best possible plan and, as a person who lives in a small town with limited food options, I celebrate all the cozy soups, snacky bites, cocktails, and dinners that feel a little bit fancy without being fussy.

The last time I saw Colu she was visiting New Orleans and we shared wine and fries and stories for hours - truly the perfect combination. She’s such a lovely food friend to have, and I’m so happy to have her here today to talk about cooking and how affordable lobster is in Nova Scotia.

1. What was the “aha moment” recipe while writing this book - the one that made you think, oh, this is the heart of it?

It actually didn’t come from a single recipe, it came while I was writing the introduction, which, oddly, happened near the end of the process. That’s when I realized the recipes were quietly telling the story of my life. They reflect where I’ve been, and where I spend my time now: Hudson, New York, and Nova Scotia, Canada.

I spent many years in New York City working in PR and publishing, late nights, eating and drinking out all the time, a completely different and wonderful life. Those were my twenties and thirties. But, my life looks very different now (as does most of my peers), but it’s no less fulfilling or sexy, it’s just changed. These days, we’re eating at our house or friends’ homes in the Hudson Valley, and then I’m cooking from a very rural part of Nova Scotia, where the grocery store is 35 minutes away, but the lobster pound is just ten. And, I couldn’t be happier.

2. If your cookbook had a playlist, what three songs would be on it?

I’ve got something even better for you - here is a Nova Scotia playlist, which I listened to for a good part of my book writing period. As I mentioned, Better at Home takes place between Hudson, NY and Nova Scotia, Canada, where we spend our summers restoring an 1866 farmhouse. We listen to a lot of local radio when we’re there, so this includes songs from Canadian artists like Martha and the Muffins, Anne Murray, Doug and the Slugs and of course Joni Mitchell. It’s a fun one.

3. What’s one ingredient you’re evangelical about?

Dried mint is criminally underrated! It’s not the dusty thing from the back of the spice drawer. When you use it intentionally, it’s bright, herbal, and almost cooling. I love it in yogurt sauces, or bloomed in oil for lamb ragù or using it to roast carrots or squash, and in grain salads. People can’t always name what’s different, but they always ask. Don’t get me wrong, I love fresh mint too, but there is something special about using it as more of a spice.

4. If someone cooks just one recipe from your book to understand you as a person, which should it be?

Ooph, that’s a tough one! I feel like there are a handful, so I’m going to pick two. The first is Italian Shrimp Toast, which is a perfect example of a “Colu” recipe. It takes a classic Cantonese, dim sum dish and playfully twists it into an Italian American one, which, by default is something I do often and enjoy. I also think Chicken Pot Pie with Buttered Toast Topping is another great example. I love Chicken Pot Pie, but making it can be a project. This uses buttered sandwich bread as the crust, which saves on time and it’s a fun play on presentation. I’ve shared the recipe with you!

5. What’s a mistake you hope readers make at least once (Because we all know learning something the hard way is most memorable.)

Oversalting things! People are always shocked about how much salt I use when cooking - it’s always more than you think, but it’s also easy to go overboard. It’s a balance! Learning the proper amount of salt to meat ratio is such an important one. If you’re using Diamond Crystal kosher salt (which I highly recommend), it’s a teaspoon per pound of meat. If you’re using Morton’s (don’t! kidding!) but reduce that amount by half. And, remember that if you oversalt something, it’s a quick fix - just add acid like vinegar or lemon juice to take it back where it’s supposed to be.

6. What kitchen tool deserves more respect, and which one do you think is wildly overrated?

The poor garlic press! I love mine and I do not understand the hate. Sure, grate the garlic, but the press is just as great if not better sometimes. I have one from 20 years ago and you don’t even need to peel the garlic. Come at me, I will slay you with my love o’ the press.

7. Fill in the blank: People think I’m ___ in the kitchen, but actually I’m ___.

People think I’m low-key in the kitchen, but actually I’m a little obsessive. Not in the fussy, tweezers-and-timers way, more in the did I add enough acid? Is there crunch? Does this need bitterness? More salt? Kind of way. I want food to feel easy and generous and a little messy, but underneath that looseness is a lot of care. Every squeeze of lemon, every handful of herbs is doing something on purpose. I want food that feels like you barely tried, but leaves people wanting more and wondering how they can do that at home.

8. What’s your most controversial food opinion?

I don’t think (?) I’ll get yelled at, but I hate bananas. Like, I HATE them. I do not allow them in the house or anywhere near me. We were once driving friends back from a wedding in Baltimore when I got a whiff of one and I said is someone eating a banana?! My friend had forgotten and I’ve never seen a peel tossed so quickly out the window, I was incredibly insulted. Ha! It’s the one food that truly disgusts me. I also don’t love uni, but it doesn’t gross me out and give me the physical ick that bananas do. Banana flavored anything should be outlawed.

9. When you’re not eating your own recipes, what are you absolutely guilty-pleasure ordering for takeout?

No guilty pleasures, just pleasures! I love ordering Chinese takeout. The options are incredibly limited in Hudson, so no fancy Szechuan much to my dismay. My go-to order is Chicken Lo Mein and Sesame Chicken. It’s been my order since I was a teenager, when I cut school to go to the food court at the mall. I also love ordering the hot mustard to put on my noodles. It’s insanely spicy and I adore it. Also, there is a very good pizza spot in town called Half Moon - I’ll never say no to pizza.

10. What do you hope someone feels (like, truly feels) when they cook from your book for the first time?

Tucked in and taken care of. I used to love reading cookbooks as novels and I hope that people read this one like that. Of course I hope they make the recipes and share them with people they love too.

Chicken Pie with Buttered Toast Topping

Taken from Better at Home by Colu Henry

Published by Abrams 2026

Serves: 4

This is undeniably a cheater’s pot pie and I’m very pleased about it. Think of it as almost like creamed chicken under toast. You know I love toast. Eating at Woolworth’s counter was before my time (although I’m sure it would have been a dream), and I imagine something like this would have been on the menu. I opt for a supermarket sandwich loaf, such as the Pepperidge Farm brand, but I’m sure an artisan Pullman bread would also work. Make sure you cut the slices thinly if you opt for the latter.

Time: 1 hour 20 minutes

Ingredients

for the filling:

2 tablespoons extra-virgin olive oil

1 large leek, thinly sliced

12 ounces (340 g) mixed mushrooms, such as cremini and shiitake, torn into bite-size pieces

Kosher salt
2 cloves garlic, minced
2 tablespoons finely chopped fresh tarragon
2 tablespoons (30 g) butter 1⁄4 cup (30 g) all-purpose flour
2 cups (480 ml) low-sodium chicken stock
1⁄4 cup (60 ml) crème fraîche

3 cups (585 g) shredded cooked chicken
1 cup (135 g) frozen peas
1⁄4 cup (15 g) finely chopped scallion greens
Grated zest of 1 lemon

Freshly ground black pepper

for the topping:

4 tablespoons (55 g) unsalted butter

8 slices white sandwich bread, such as Pepperidge Farm

Method

Preheat the oven to 375°F (190°C).

Make the filling: In a medium skillet, heat the olive oil over medium heat until it shimmers. Add the leeks and cook until they begin to soften, 3 to 4 minutes. Add the mushrooms and cook until they release their liquid, 10 to 12 minutes. Season with salt. Stir in the garlic and the tarragon and cook for 1 minute more.

Add the butter and once it melts, sprinkle the flour over the vegetables, stirring them to coat. Gradually stir in the stock 1⁄2 cup (120 ml) or so at a time, whisking out any lumps. Bring to a simmer and cook until it begins to slightly thicken, about 2 minutes.

Remove from the heat and stir in the crème fraîche, followed by the chicken, peas, scallion greens, and lemon zest. Stir until everything is combined. Taste and adjust seasonings, as needed, with salt and freshly ground pepper.

Transfer the mixture to an 8-cup (2 L) gratin dish.

Make the topping: In a saucepan, melt the butter over medium-low heat. Remove from the heat. Piece by piece, dip the bread on one side to coat in the butter. Transfer to a cutting board and cut each slice on the diagonal. Shingle the bread over top of the filling to cover the surface, overlapping as you work.

Bake until the bread is golden brown and the filling is bubbling, 15 to 20 minutes.

Allow the pie to cool for 10 minutes before serving.

✨ Cookbook Giveaway

I’m so happy to share a copy of Better at Home with one of you.

If Colu’s philosophy of cozy nights in, generous cooking, and a little bit of sparkle at the dinner table speaks to you, you’re going to love this book (and don’t forget to subscribe to her Substack!).

To enter:
Leave a comment below answering this question from Colu’s interview:

• What ingredient are you a little evangelical about in the kitchen? I was honestly so surprised by Colu’s answer of dried mint! I definitely under utilize dried mint in the kitchen!

Giveaway details:
• Open to U.S. residents only
• Giveaway closes Friday, March 13
• One winner will be selected and contacted via Substack message

I can’t wait to hear your answers, and I hope this book finds its way into a few of your kitchens soon.

Thanks for being here, friends! Have a wonderful week.

xo Joy

I’ve just opened a brand new space for paid subscribers inside Baked In: the subscriber chat, and… we’re already getting after it!

Think of it as the group chat version of this newsletter. It’s a place where we can talk about what’s baking in our kitchens, swap ideas, ask questions… we’re just sharing!

I’ll pop in with recipe questions, Bake…

Read more

Last week I shared the news that I’m expecting my first baby this spring — a sentence that still feels a little wild and miraculous to type. Your kindness, encouragement, and generosity in the comments truly meant the world to me. Thank you for holding so much joy and tenderness with me!

Now I’m entering the stage where I look around my house with a deep need to clean the pantry and the baseboards, my calendar (what is time?), my freezer (that literally can’t be stocked with enough popsicles), my swelling ankles, and I think… ok, what exactly happens next?

I’ve read the books (lol, a book - singular). I’ve Googled the lists (can report there are an overwhelming amount). We’ve purchased a Pack n’ Play that looks suspiciously like camping equipment. I know enough to know that I’m about to have my world rocked (and that’s probably an understatement?).

I suspect the real wisdom lives with people who have actually done this.

So I’m turning to you. (Please help!)

Many of you have walked the road into postpartum already, and I would love to gather your wisdom. The practical things, the emotional things, the standing in your kitchen at 3am holding a baby and wondering what you can eat with the other hand. I hear one-handed foods become essential. Is this true?

If you’re willing, tell me in the comments:

What’s one thing that truly saved you during postpartum?

I’m talking mind, body, and spirit.

I’ll take any words you have for me! Maybe it’s a robe, a snack, a particular kind of pillow essential after a C-section?

Maybe it was something that helped you emotionally. Wait, did someone tell me about an app that creates a little glow of light on a map of mom’s awake breastfeeding? My brain is squishy, but I think this is a thing.

Maybe it was something someone did for you that made all the difference.

Your answers will help me prepare for this next season, and I suspect they’ll help other readers here who are walking the same road.

Thank you for sharing, friends! I can’t wait to read what you have to say!

xo Joy

Friends, hi!

Two years ago I planted a Sam Houston peach tree in the front yard, inspired by my friend Timmy’s wildly generous peach trees back in New Orleans.

I bought a potted tree already a few years into its life, though still fragile enough to require a blanket whenever Texas remembers it can freeze. I am not, by any stretch, a gardener - that title is reserved for my mom and big sister Launa and everyone in the family knows it. For the past few winters, at the very last minute before temperatures dropped, I’ve hauled out an old blue moving blanket and a roll of duct tape (very official garden tools, obvi) and awkwardly wrapped that little tree like a mummy. I’d give it a quick pep talk about how this was the best I could do, step back with a thumbs up, and hope for the best.

Will helped wrap the tree this year, graciously asking zero questions about my haphazard technique, and did the good work of unwrapping the poor tree after the freeze.

If I’m honest, this year I waited a few weeks before going out to check on the tree. I had the very real fear that this year, because of my very real lack of gardening skills, the tree didn’t survive and I wanted to delay the disappointment.

I planted that tree during a very deep stretch of my infertility journey. If I’m honest, I would say that those years held some dark days, and my mind was constantly scanning for proof that something good might be ahead. I planted the tree because I needed somewhere to place that hope and dared to daydream that maybe one day, years from now, I could stand beside it with a kiddo. Maybe we’d watch the pink blossoms arrive in early spring. Maybe we’d pick a peach straight from the branch. Gosh… sometimes that little hope felt dangerous.

This past weekend I slipped into my garden Crocs and walked across the lawn - seven months pregnant - to inspect what looked, from a distance, like bare branches.

But up close, the tree was alive with buds. More blooms than any year before. Soft pink, persistent, undeniable. Huzzah. Hope, still!

I shared more about the story behind my bump on the blog today. It’s information I’ve held close for a long time and still feels precarious to share.

I hope this finds you well. Here’s a bit of inspiration and joy for the week (plus a very excellent cookbook interview and giveaway)!

xo Joy

Notes from the Kitchen

This week in the test kitchen, the recipes are more like care packages in progress. I have several friends moving through the fog of pregnancy and new motherhood, so everything I’m testing lately is destined for foil, freezer bags, and front porch drop-offs across Texas before they land on the blog.

I’m very close on a nursing cookie in the spirit of The Bakehouse Texas Chocolate Chip Cookie - big, thick, bakery-style, and packed with oats, flax, brewer’s yeast, and enough chocolate to feel like an actual treat.

I also can’t shake the vision of a freezer-friendly breakfast sandwich: soft English muffins layered with baked scrambled herby eggs, homemade turkey sausage, a proper slice of melty cheese - something we can hold in one hand which feels like that’s about to be very important.

And because I’m entering a season where future-me will need (more than) a little help, I’ve been leaning hard into freezer cooking. I’m working my way through the New York Times Slow Cooker Recipes as make-ahead meals with a double batch of Mulligatawny Stew to enjoy all week.

Small Joys this Week

• For those of you buried in snow this week, Alexis deBoschnek’s Spiced Tomato Rice Soup seems like a perfect remedy.

• I can see these bronze metallic slides are going to be a staple this spring and summer.

• Nea Arentzen’s Scandi Breakfast will be the inspiration for all future breakfast snacking plates.

• Doesn’t this Zero-Waste Banana Basque Cheesecake from Sarah Stanback-Young sound INCREDIBLE!?

• We just wanted Song Sung Blue this past weekend and it was really so sweet! Added Neil Diamond’s Holly Holy to my morning playlist immediately, obviously.

• A single-serving portion of Banana Chocolate Chip Pancakes makes a very fine dinner.

• I took the Mardi Gras garland and twinkle lights down since we’re solidly in the Lenten season (cue the Easter bread!) after Fat Tuesday last week and…. it’s sad that the house no longer has any sparkle. Thank goodness the Japanese magnolia is blooming overtime in the backyard. Grateful for that little bit of wonder. Currently brainstorming a quick floral craft I might add to the front porch to add some joy. I’ll let you know where this little joy takes me, but let me know if you have any ideas in the comments!

An Interview (and giveaway!!) with Lexi Harrison and Beth Sinclair of Crowded Kitchen!

There are some cooks whose work feels like an open door! I’m talking, fun, generous, with a real sense of joy. That’s exactly what Lexi Harrison and Beth Sinclair of Crowded Kitchen have built together.

The mother-daughter duo began Crowded Kitchen as a way to share vibrant, vegetable-forward recipes that feel approachable enough for a Tuesday night but beautiful enough to set at the center of a table full of friends. Their cooking leans seasonal, nourishing, and I just find so much of it very fun!

Their new cookbook (out tomorrow!!) carries that same spirit.

Today we get the chance to chat with Lexi and Beth about cooking together, mistakes we should all make in the kitchen, and the recipes they return to most.

Oh! And because sharing good cookbooks is one of my favorite small joys, we’re giving away a copy! Read the interview below and hop into the comments at the end to enter to win!

What was the “aha moment” recipe while writing this book - the one that made you think, oh, this is the heart of it?

Our Sheet-Pan Clam Bake. It’s based on our annual family tradition of a real clam bake (which is quite the affair!), but simplified to be easy enough for any dinner party, or even a weeknight. It brings together everything this book is about – family, lots of flavor, and recipes that bring everyone together.

If your cookbook had a playlist, what three songs would be on it?

September by Earth Wind and Fire is our family song, so that would be #1. As for the other 2…I spent 30 minutes on a response and have come to the conclusion that I’m WAY too indecisive for a definitive answer!

What’s one ingredient you’re evangelical about? (The one you might even bring to the party and spend the night convincing everyone else to use?)

Olive oil! We’re both passionate about using it correctly. The good stuff (high quality extra virgin olive oil) is only for dressings, finishing dishes, dipping bread, or low heat cooking. Regular olive oil is for general cooking (sautéing, roasting, etc.). Also, if you buy an expensive bottle of olive oil, don’t save it for a “special” occasion. It only lasts so long before it goes rancid, and why wait? Treat yourself to the good stuff on a regular old weeknight.

If someone cooks just one recipe from your book to understand you as a person, which should it be?

Probably our Shaved Brussels Sprout Salad. It sounds boring and basic, but it’s surprisingly packed with flavor, texture and it convinces brussels sprout haters to change their minds.

What’s a mistake you hope readers make at least once (Because we all know learning something the hard way is most memorable.)

Everyone has to learn that they need a thermometer inside of their oven. Every oven is so different, and it’s rare to have an oven that’s perfectly calibrated! If your food is often under or overcooked (compared to what a recipe states), that’s probably why.

What kitchen tool deserves more respect, and which one do you think is wildly overrated?

More respect: food processor

Overrated: stand mixer

A food processor can be used for so much more than mixing! It’s great for quickly shredding or chopping large volumes of vegetables, it works well for doughs like pie crust or crackers, and it’s usually much easier to blend dips, dressings and nut butters compared to a blender.

A stand mixer is such a pain to get out of the cabinet, and I’m not sure about you, but ours has had SO many issues over the years! Hand mixer all the way (for most things, at least).

Fill in the blank: People think I’m ___ in the kitchen, but actually I’m ___.

Organized…chaotic

If you could hand-deliver this cookbook to one person (living or not), who would it be and what would you want them to cook first?

Definitely my maternal grandmother. She is no longer with us, and she passed before my mom and I started this business together. She would have thought it was SO cool, and she would definitely start with her Apricot Squares in our dessert chapter. They’re a family favorite!

What’s your most controversial food opinion (The one that gets you yelled at on the internet?)

I’m not sure if this is that controversial (I think a lot of people feel the same!) but Tiktok mannerisms drive me CRAZY. The finger hook over the mouth when eating, the aggressive nodding…for some reason, it makes my skin crawl. 😅

When you’re not eating your own recipes, what are you absolutely guilty-pleasure ordering for takeout?

Thai, Indian and Mediterranean – anything I don’t often make at home!

What do you hope someone feels (like, truly feels) when they cook from your book for the first time?

We genuinely hope that our recipes inspire people to want to get together with friends and family and spend quality time around the dinner table. That’s what cooking is all about!

✨ Cookbook Giveaway

To enter:
Leave a comment below and tell me: what recipe lately has brought people to your table? It can be something simple. I have a feeling it’s still very much soup season.

Giveaway is open to U.S. residents. One winner will receive a copy of Lexi and Beth’s wonderful new cookbook Giveaway closes Friday, February 27th and winner will be notified via Substack message.

Have a wonderful week, friends! I’m so grateful you’re here!

Friends, hi!

Oh, to be a fly on the wall of the text messages, voice notes, and absolutely unhinged third time around deep dives happening in my group chat lately. We are leaning hard into each other these days offering support, swapping links, and collectively trying to liven up what has felt like a very beige week.

So far, as a chat, we’ve agreed on the following:

– Get outside every single day, just freaking do it.

– Buy more cheese. Which… I feel like the best way to do this is with a trip to Trader Joe’s where we should also buy a bundle of fresh tulips.

– Let the dogs jump on the bed for a morning cuddle. Full disclosure, this one was my idea because the dogs are the sweetest and sleepiest in the morning.

– Pick one album and let it play all the way through the house each afternoon. I suggested I Swam Here.

Welcome to the chat. We’re taking your suggestions, too.

Below you’ll find a handful of links I’ve been texting to friends over the past few weeks: Substacks, recipes, a little comfort worth forwarding.

But first…. new on the blog: It’s Grey Outside, But These Recipes Are Pure Sunshine featuring this long forgotten Lemon Spinach Risotto that comes together in the oven!

And in case you missed it The Bakehouse Almanac, February 2026.

In reads I’ve loved and shared: The Great Re-Brand of Women in Their 40s from Geri Hirsch’s The In-Between which feels super spot on. Will say: this is the best decade.

We simply aren’t burning our broccoli enough but, thankfully, that feels like an easy fix: Burnt Broccoli Mac and Cheese from darn good by devon grimsrud

I love a list and this one feels both sweet and realistic: 20 Things I’ve Learned in 20 Years of Marriage from Amelia Wilson’s Happy on Purpose

I teared up at so many parts of this essay: Issue #127: an infertility update from Aliza Sir of Platonic Love

Made several versions of these Meyer Lemon and Apricot Jammers from Have a Little Something by Yossy Arefi for the last Bakehouse Texas bakery pop-up and this recipe is an absolute keeper and new staple at the bakery. They flew off the shelves just as fast as they came out of the oven.

The Woman Who Was “Fine” Until She Wasn’t by Dr. Mary Claire Haver felt very close to home.

If you’re sneaking in one last King Cake before Ash Wednesday, the answer is this Easy One-Dish King Cake.

Today we get to spend a little time with the absolutely delightful Jennifer Lee, whose new cookbook Simple Snack Cakes is exactly what it sounds like (and exactly what we need).

Jennifer is a baker and recipe developer who understands something very important: cake doesn’t have to be a three-layer event with a frosting thesis. Sometimes the very best cake is the one you stir together in a single bowl, bake in an 8×8 pan, and slice into on a Tuesday afternoon while the kettle whistles.

I’m so thrilled Jennifer shared some of her world with us today in this fun interview (and yes, there’s a giveaway involved, because snack cake should absolutely be shared)!

What was the “aha moment” recipe while writing this book?

The “aha moment” recipe for me while writing this book is the biscuit recipe. I remember making and tasting the warm, tender biscuit and feeling a moment of bliss. And also thinking to myself, I can’t believe that was so easy to make.

Biscuits are a comfort food for me and I love that this recipe comes together in just a few minutes with very few tools and minimal clean-up. Normally, biscuits are made in large batches, require freezing and grating butter, using a rolling pin, laminating the dough and more. I don’t think many people would think that you can make a biscuit without butter, without all these tools, and that you can prepare a biscuit dough in less than a minute.

And that really is what this book is about. My goal was to write a book of recipes that can bring joy or comfort to people, and to be able to do so with minimal effort, steps, and ingredients.

If your cookbook had a playlist, what three songs would be on it?

A Spoonful of Sugar (Mary Poppins movie), The Great British Bake Off (Theme song), What’s Inside (Waitress musical)

What’s one ingredient you’re evangelical about?

I do a lot of baking, so vanilla is an ingredient I feel strongly about. It’s amazing what a few drops of vanilla can do. Adding vanilla is a great way to make a low sugar dessert taste sweeter. It adds flavor to something that may taste bland. It can balance out tartness, enhance other flavors, mellow out bitterness and more. It also adds a lovely scent to food and also non-food items.

If someone cooks just one recipe from your book to understand you as a person, which should it be?

My flourless Nutella cake. The recipe developed for the cookbook is a quicker, simpler version of the first recipe I ever had go viral. The cake helps describe me in a lot of ways.

• The cake is chocolatey and I love chocolate.

• It’s sweet but not super sweet, which is how I prefer my desserts (and describes the sweetness level of most of the desserts you’ll find in my cookbook).

• The original viral version I created was a completely unique idea at the time, which is the type of recipes I enjoy creating. While I will also share my versions of popular or classic recipes, I love thinking outside of the box and trying to make creative and unique desserts.

• The recipe also has just 3 ingredients, which showcases another characteristic in my cooking and baking– I am always trying to figure out if I can simplify or reduce the ingredient list in a recipe because I love quick and simple recipes.

What’s a mistake you hope readers make at least once (Because we all know learning something the hard way is most memorable.)

Leave out an ingredient from the recipe. Baking is a science, and using a specific ingredient is often essential to the success of a recipe. I think the best way to learn how important a certain ingredient is and what an ingredient really does for a recipe, is by leaving it out of the recipe.

One of the biggest mistakes I see when people are making a recipe, is that they will replace or leave out an ingredient because they think they know what that ingredient is providing for the recipe and then the recipe fails because that ingredient was there to provide many things for the recipe. For example, I’ve seen people reduce sugar from a recipe because they want to make it less sweet, without realizing that sugar also adds moisture, creates structure, changes texture and more.

I loved baking ever since I was a kid, but my mom did not do a lot of baking, so we didn’t have many baking ingredients in the house. My mom would just tell me to substitute with what we had on hand. As you can imagine, this ended up with disastrous results. But, I also learned so much along the way about ingredients and how they function in a recipe.

What kitchen tool deserves more respect, and which one do you think is wildly overrated?

I think a silicone spatula deserves more respect. It is my most used kitchen tool. It’s non-stick and heat-resistant, which means it’s great for stirring, mixing, flipping, and cooking. It can also gently fold batter, scrape the sides of bowls, smooth and spread mixtures, and frost cakes – it really does it all.

Fill in the blank: People think I’m ___ in the kitchen, but actually I’m ___.

People think I’m organized in the kitchen, but actually I’m a mess.

If you could hand-deliver this cookbook to one person (living or not), who would it be and what would you want them to cook first?

If I could hand-deliver this book to one person, it would be my grandfather. He passed away before I published my first cookbook and I often regret not being able to share the moment with him. He was always the biggest champion of my achievements and the first person I wanted to share my accomplishments with. He had very particular food preferences, but he was always willing to try anything I made because I was the one making it.

I wouldn’t have him cook one of my recipes, but the first recipe I would cook for him would be the Honey Swirl cake from my cookbook because it is similar to one of his favorite cakes that I used to make for him.

What’s your most controversial food opinion (The one that gets you yelled at on the internet?)

I don’t think desserts need frosting. I know! It sounds crazy. But I’ve never really enjoyed it. When I started out baking, I would serve my desserts without frosting and people were not happy. So now I almost always include frosting recipes for my desserts, but when I’m making the dessert just for myself, I never make it with the frosting.

When you’re not eating your own recipes, what are you absolutely guilty-pleasure ordering for takeout?

I have so many! Even though I cook a lot, I also order take-out a few times a week so I can experience different foods, which usually inspire more recipes, and also because I just love to eat. I especially like ordering Japanese, Chinese and French food.

What do you hope someone feels (like, truly feels) when they cook from your book for the first time?

Happy! What I always hope with my recipes is to bring people happiness. The recipes in this book are meant to be simple and tasty. So, I hope that the recipe comes together easily for the person making it and the final outcome is as delicious as they expected.

We’re celebrating the release of Simple Snack Cakes by the lovely Jennifer Lee with a sweet little giveaway! One winner will receive a copy of her new book!

Just answer this question in the comments: 🌿 What’s one ingredient you’re evangelical about? (Jennifer says vanilla changes everything.)

Giveaway ends Thursday, February 18.
Open to U.S. residents only. Winner will be contacted via Substack message.

Be well, friends!

xo Joy

Friends, can we talk about vultures?

I’ve had vultures circling this old house in Bellville since I moved in a few years ago. I’m well aware they have very little to do with me personally and much more to do with my small town address and proximity to a two-lane highway where the occasional raccoon, possum, squirrel, or even deer loses a battle with an oncoming car.

The vultures are the clean-up crew around here, and I’ve always appreciated their service.

Two springs ago, shortly after I moved in, I noticed an injured vulture hiding in the little barn at the edge of the pasture. One wing hung awkwardly at his side, poor guy. And he teetered away from me anytime I approached with a bowl of water. I stood there wondering: did I have anything dead to offer him? That felt like the wrong instinct.

For days, his vulture family perched on the roof of the house, watching over him. It felt biblical. I didn’t know what to do, so I called city hall. A very patient city worker came out, surveyed the situation, nodded solemnly, and confirmed that yes, that was an injured vulture, and no, he would not be doing anything about it.

He gently reminded me that I live in the country now. And that nature, at times, natures right there in your pasture.

The next morning, the injured vulture was gone. The entire funeral of birds had vanished too.

As scavengers of the ecosystem, it would be easy to see vultures as omens. Like signs of doom, decay, something ending. But just as I confidently tell people this old Victorian house is not haunted when they ask, I choose to see vultures for their different spiritual meaning. They are renewal, transformation, the necessary clearing of things.

Life is perspective, right?

I really started noticing vultures years before I moved into this house, when I began riding motorcycles. Riding 75 mph down a highway with little more than leather and an engine between you and the asphalt sharpens your senses in a hurry, I’ll tell you that! You learn the habits of large black birds very quickly because riding up on one at high speed will make you consider all your life choices.

First of all: vultures are beautiful. Their wingspan is dramatic and elegant. They are inclined to take their sweet time stepping away from their roadside meal. Maybe because a motorcycle creates less vibration than a car. Maybe because they respect us less. Hard to say.

But here’s what I learned: a vulture will always fly in the direction it’s facing. Obvious, maybe. Vital information when you’re approaching fast and need to anticipate which way it will move and which way to steer the motorcycle. I always give them a nod when I pass. I respect their work.

A few weeks ago, I pulled up to my house and literally stopped in my tracks.

There were NINE vultures on my front lawn. NINE! It was downright theatrical in its timing.

After the weeks I’d had, being absolutely raked over coals and untruths across social media, the presence of the clean-up crew of the dead and unburied gathered on my grass felt… pointed.

I drove slowly past the house and found them picking over a squirrel who had likely been struck on the road and dragged onto my lawn.

Did I, for a moment, feel like that squirrel? Yes. I did. Sometimes the signs are not subtle.

We tried to ease gently into this new year. We whispered “Gentle January” like a spell, but January had other plans. And so it goes.

And now here we are in February. Watching which way the vultures fly.

I still refuse to believe those big, beautiful birds carry doom. I choose to believe they signal transformation. That something has been cleared, and that what remains is fertile ground.

If a vulture always flies in the direction it’s facing, then perhaps that’s our sign for this month. To turn deliberately towards where we want to go, and try our best to lift off and up.

Read the rest of The Bakehouse Almanac, February 2026 here!

• In case you missed it, an interview and giveaway with Natasha Pickowicz on her new book Everyone Hot Pot!

Have a wonderful weekend!

xo Joy

Hello, friends!

We hosted the February Bakehouse Texas pop-up in the little garage bakery here in Bellville this past weekend and can I just say… I think we’re really onto something.

I can feel the spark of it in my bones (and in my arches, because standing all Friday to decorate cakes really did humble me). There’s a hum happening in this backyard space, something that I couldn’t have algorithmed my way into, even if I tried.

People drove to Bellville from Austin, from Houston, some stopped on their way between the two just because they saw the pre-orders and florals and thought it sounded like a worthwhile detour (and I can report - the biscuit jammers were indeed worth the detour!) Locals wandered over after the gym. A few folks meandered into the backyard because they spotted the sign in the driveway and figured, why not? Two gentlemen ended up in the garage with Will talking about old motorcycles like they’d known each other for years.

I managed to wear heart pants, biscuits rotated warm from the oven all morning, and strangers revealed themselves as neighbors in real time.

And I kept thinking: there’s real-life, off-the-internet good happening in this space. I can’t wait to keep building it and sharing it with you!

Truth be told I collapsed into bed mid-Saturday afternoon for a two hour nap, but I’m so proud of what we’re building here in Texas. Slow and steady, a bake sale at a time.

So let’s carry that spark into the week.

Below you’ll find what’s worth turning on the oven for, a link report from this year’s annual Galentine’s Day gift exchange, and a lovely interview (and giveaway!) with cookbook author Natasha Pickowicz. Let’s get into it!

Here’s What’s Worth Making This Week

• If you’re looking for a counter cake that feels both casual and a little swoony, this is it: Chocolate Stout Cake with raspberries and cream. Deep, dark chocolate cake made with stout (don’t skip it — it makes the crumb impossibly tender and rich), topped with softly whipped cream and a handful of tart raspberries. This is the cake I made and served at our wedding last last fall, so she’s sentimental, she’s celebratory. She’s perfect for Valentine’s week!

• I recently polished off a pint of Jeni’s Earl Grey Creme Brulee ice cream, and I can say it was entirely delightful which got me thinking about this Earl Grey Rice Pudding I made a few years back and definitely deserves a revival in my kitchen this week!

• It feels like the exact right time of year to stand at the stove and slowly coax onions into that deep, caramelized sweetness. If you’re in the mood for cozy protein, the French Onion Chicken Dinner with boneless, skinless chicken thighs is rich, savory, and deeply spoonable with plenty of brothy onions and served over mashed potatoes if you’re feeling fancy. And if you’re keeping things meatless (or just loyal to an old blog favorite), the One-Pot French Onion Pasta is an OG hit for a reason: jammy onions, silky noodles, and that golden, cheesy finish that makes you go back for seconds, maybe thirds.

Reporting Live From The Galentine’s Day Gift Exchange

Ok… not really live, but I do have some boots on the ground reporting for you! This past weekend we had our second annual Galentine’s Day party and gift exchange at my friend Abby’s house. It’s the party we all look forward to all year. It’s part pot luck, meets pajama party, meets “we ate too much Trader Joe’s candy”, meets knock-down-drag-out gift exchange (in a way only great girlfriends can pull off).

First let’s talk about my favorite bites of a night filled with the most elite cheese boards and expensive olives. I loved the fresh sourdough bread topped with smoked salmon and too many capers. And I found myself sneaking away from the gift exchange to re-up my little plate with this Harissa Carrot Dip served with cold cucumber slices. Spicy, sweet SO GOOD.

Now to the gifts! Think: White Elephant gift exchange complete with steals and heartbreak but with our very favorite products instead of goofy gifts we’ll likely leave in the trunk of our car for much of the year.

My contribution to the gift exchange was this Lola blanket dupe, this Nordic Ware quarter sheet pan, and a few Texas Bakehouse Chocolate Chip Cookie Dough balls. Cozy.

I ended the night with Medicube’s Collagen Night Wrapping Mask, their jelly gel masks, and a moisturizer so… it’s over for my thirsty winter skin.

Another coveted gift was a copy of Wishbone Kitchen’s cookbook with a cocktail page bookmarked along with a bottle of Grey Goose, a cocktail shaker, lemons, and fresh basil from the garden. Elite.

Also very highly stolen and coveted was this lovely Mimosa Handcrafted magnolia necklace, Baccarat Rouge 540 hand soap (yes, we each smelled it and passed it around the room), and what everyone ended up calling sexy socks.

We had a time!

An Interview (and giveaway) with Natasha Pickowicz of Everyone Hot Pot!

Natasha Pickowicz is a chef, baker, and cookbook author whose food feels both artful and inviting! Formerly the pastry chef at Flora Bar and Café Altro Paradiso in New York, she now turns her thoughtful, heritage-driven lens toward the most communal of meals in her new book, Everyone’s Hot Pot — a guide to building connection, one bubbling pot at a time! I loved this interview with Natasha and I feel like we should all be hitting her up for cooking playlists. Please enjoy!

What was the “aha moment” recipe while writing this book?

I think the best recipes are a blend of a few essential qualities: first and foremost, the recipe should result in something delicious! Then, it should also look beautiful, and overall engage the senses. Finally, there should be some kind of pleasing twist or nod to a technique that sharpens or challenges your skillset in some way. If a recipe can do all of that for me, then it goes in the book.

I remember when I was developing the recipe for the Tea Bag Broth—it looks beautiful and serene steeping in the water, and smells so transportive. But it’s also a clever idea, because you can make it advance, stash it in your pantry, gift it to friends, or customize it depending on your preferences. But most importantly—it tastes incredible, deep and nourishing. Although I LOVE a low-and-slow broth recipe, I also wanted to provide people with a way to get to the table more quickly.

If your cookbook had a playlist, what three songs would be on it?

I make playlists for everything and I have hours and hours of music that goes perfectly with an at-home hot pot party (and honestly, segues perfectly into a post-hot pot karaoke session). DM me if you want some links and I will provide. I love moody 1990s-era Chinese pop and especially Canto covers of popular western hits, like Sandy Lam’s cover of Berlin’s “Take My Breath Away,” Leslie Cheung’s cover of Chicago’s “Hard To Say I’m Sorry,” and Faye Wong’s iconic cover of The Cranberries’ “Dreams” (as immortalized in Wong Kar-Wai’s masterpiece, Chungking Express).

What’s one ingredient you’re evangelical about? (The one you might even bring to the party and spend the night convincing everyone else to use?)

I am forever gifting a small bag of spicy Chinese mala peanuts (the kind that are seasoned with Sichuan peppercorns and chilis!). My mom and I are addicted to this brand. I use them in everything—grinding up and sprinkling over dipping sauces, as a simple snack with cold beer or hot tea, in crunchy cucumber salads, and even in all my baking (like in buttery cookies and ice cream custards!).

If someone cooks just one recipe from your book to understand you as a person, which should it be?

I think the Garden Wontons sum me up pretty well as a recipe developer. You might have made pork potstickers before, but I wanted to develop a recipe that wasn’t as heavy on meat, and really played up all the big, aromatic flavors of herbs and fresh vegetables. And there’s a secret addition of perilla leaf, which adds a secret, sheer slip of color through the dumpling wrapper—it’s incredibly pretty. I’m all about building layers of flavor, and this recipe checks all the boxes for me, and then some.

What’s a mistake you hope readers make at least once (Because we all know learning something the hard way is most memorable.)

I am a huge believer in making mistakes and failure in general! I think we are way too hard on ourselves to do everything perfectly the first time. The only way you get better is to make a mistake, because as long as we are paying attention and present, then those “mess-ups” present valuable opportunities for learning and growth. And in some cases, kitchen mistakes I’ve made have resulted in some of my favorite and most memorable recipes. I love the classic mistake of “I forgot when I put this in the oven/set this on the stove/left this out to temper” or just generally losing track of time—sometimes the dish transforms into something even more delicious than you could have imagined, more caramelized and complex and silky. And sometimes it’s a disaster! And that’s when you remember to set a timer on your phone for next time.

What kitchen tool deserves more respect, and which one do you think is wildly overrated?

I think the Chinese-style steel cleaver, for sure! I think because of their size they intimidate home cooks, which I totally get. But when I was growing up, it was the only knife my mom used, because she could use it for absolutely everything, from breaking down a chicken or chopping bones for broth or more delicate work like deboning fish or mincing garlic or slicing scallions. There’s truly nothing more versatile. It’s easy to find smaller knives for smaller hands—I love these Taiwanese cleavers, made with scavenged artillery steel!

I personally think most single-use tools are wildly overrated, but I also love fiddly knife work and live in a VERY tiny apartment. You’ll never see a garlic press or citrus juicer or a strawberry huller in my kitchen.

Fill in the blank: People think I’m ___ in the kitchen, but actually I’m ___.

People think I’m always baking from-scratch at home, but actually I’m usually buying candy from the bodega or bringing cookies home from a bakery instead.

If you could hand-deliver this cookbook to one person (living or not), who would it be and what would you want them to cook first?

My favorite thing in the world is to share hot pot with people who have never had it before! Do you think Ina Garten has had hot pot before? I would die to be her first.

What’s your most controversial food opinion (The one that gets you yelled at on the internet?)

By the middle of December, I was SO OVER cookies. Cookie swaps, cookie parties, cookie boxes—all of it. Most holiday cookies are awful. They’re overbaked, they’re stale, they’re too sweet. By December 12 I was choking them down. I also hate cookies with candy in them, or overly sweet frosting. You can’t taste the cookie! I told my friend Danny—if you could buy the candy in a gas station, it doesn’t belong in a cookie. That doesn’t mean I don’t love gas station candy (I love gas station candy). I just don’t want it in my cookies!

When you’re not eating your own recipes, what are you absolutely guilty-pleasure ordering for takeout?

Technically, I don’t believe in guilty pleasures — just pleasure! I love takeout and there are no shortage of options in Brooklyn, where I live. Okay but maybe this is a bit of a guilty pleasure—I have been known to order Thai takeout from a great restaurant that is literally around the corner. Like I could have it in hand faster if I went outside myself. Sometimes it’s too much to put on a coat!!

What do you hope someone feels (like, truly feels) when they cook from your book for the first time?

I hope that they feel in their bones that sense of discovery and wonder inherent in the meal of hot pot—and that the reader feels like they are truly a part of that magic. In my opinion, a great cookbook will meet you where you’re at—whether that’s your skill level, the amount of time you have, your budget, or your palate. I hope that people who have grown up enjoying hot pot their whole lives find something new to love in my book, too. That would be a dream. I hope that people who have never had hot pot before—maybe they felt a little overwhelmed, totally okay!—could pick up my book and think, this is my meal, too. Hot pot is truly for everyone. That sense of inclusivity and fun and coming together—that’s what hot pot is all about.

✨ Cookbook Giveaway ✨

I’m so excited to gift one reader a copy of Everyone Hot Pot by Natasha Pickowicz.

To enter: Answer this question in the comments below:

Natasha says most holiday cookies are awful by mid-December (bold! brave! she’s not wrong!). What’s your most controversial food opinion?

Giveaway is open to US residents only. Entries close Thursday, February 12th. The winner will be contacted via Substack message.

Thanks, friends! Have a wonderful week.

xo

I’d say we’ve been sufficiently raked over the coals this January. It’s been jagged around the edges, and really very loud. And yet here I am: grateful, maybe a touch bruised, standing at the top of a new month with a chance to reset my footing.

February feels like an invitation to turn down the volume, to cook something that simmers low and slow, and to plant my heels on the ground. I’m turning on our bedside table lamps, and lighting a candle before the sun goes down. I’m interested in steadiness, dinner in bowls, and a little slice of afternoon king cake every day this week. Get in on this with me!

In today’s notes: what we’re baking at The Bakehouse Texas for this weekend’s bake sale, the warm bites I’m leaning on all week (and likely all month), a few favorite reads from around Substack, king cake (because Mardi Gras is here and nearly gone!), and a recipe for Red Beans and Risotto that is deeply cozy and honestly perfect for an on-the-couch Valentine’s Day.

Let’s settle in!

It’s Bake Week at The Bakehouse Texas

This week is a big one at The Bakehouse Texas and I’ll likely be dusted lightly in flour for the rest of the week.

We’re open this Saturday morning for Bellville Market Day and, because I cannot resist a little nostalgia with frosting, we’re bringing back the cheeky classic: 8-inch heart-shaped cakes in the style of Drake on Cake for Valentine’s Day. A little resurrection, a wink to that cake-centered Drake-centered IG account from 2016. Cakes are bundled with the sweetest pink and red bouquet of flowers from our friends at Wanderlust and Wild!

For our walk-up friends, we’ll have the usual heavy hitters:
• The Bakehouse Texas Chocolate Chip Cookies (thick, gooey, bakery-style perfection)
• Blueberry Buttermilk Biscuits, fresh and tender and lemon glazed
• And because self-control is not my spiritual gift, likely Cheddar Chive Scones and fresh fried doughnuts if I can pull it off.

If you haven’t yet made a Saturday morning of it, you absolutely should. The Bakehouse Texas is currently open on Market Days in Bellville — that’s the first Saturday of every month from 9am–noon (or until we sell out, which we often do). Message us @thebakehousetexas or shop.joythebaker.com for details, pre-orders, and all the sweet little updates.

My Favorite Reads From Substack This Week

Here’s what filled my cup!

• How Bakers Survive Winter Mornings (Cake Zine)

• How I Got My Groove Bake on going nowhere slowly (The Magic Hour)

• Break your heart a bit: The Birds We Forgot (Kathrin Smirke)

• The 20-Minute Candle (Cabin Nine)

Dinner in Bowls and a King Cake, of course

• I recently made a mega batch of this Sausage and Barley Soup with Greens. It’s the kind of soup that made me feel like I was doing something responsible in addition to doing something delicious. Highly recommend serving with very well-buttered toast (obviously the responsible decision). (New York Times)

• If you have more than two people to feed in your home, go ahead and make a double batch of this Homemade Hamburger Helper with Sneaky Veggies. It’s cozy, nostalgic, and downright practical. It makes incredible leftovers but also has a way of disappearing fast. A perfect bowl dinner! (Joy the Baker)

• It’s the perfect time of year to miss New Orleans as they begin the best of their Mardi Gras celebrations. No matter where we are, we can King Cake about it and I’m making myself a king cake to snack on this very week (though it makes a very reasonable weekend baking project, too!). (Joy the Baker)

And the last in this week’s offering, a very comforting recipe for Red Beans and Risotto. I first made this recipe in collaboration with a sausage brand and I felt like it never got the traction it deserved on social media. It’s such a deliciously savory and satisfying dinner, and I swear that the act of making risotto calms the nervous system. Tuck this in your back pocket over the next week if you like a comfortable Valentine’s Day at home.

Take good care of yourselves this week, friends.

My love to you.

xo Joy

Friends, hi!

Winter here in Texas has eased in softly this year which means unseasonably warm days that have lulled me into thinking I’ve got it made, only to be followed by mornings that dip below freezing - noooo! These are the mornings when the dogs run back to bed after just a few moments outside first thing, and when I reach instinctively for my housecoat because honestly, it’s a piece of essential safety equipment in this old house. If you don’t own a warm housecoat this time of year, what you’re telling me is that your house has generous insulation and, I love that for you!

We’ve got a few freezing days ahead here in Bellville which really is nothing unusual for January, but it’s enough to make the oven feel like a very good idea and exactly why there’s a batch of scone dough tucked into the freezer and a pot of gumbo penciled into the plan.

At The Bakehouse, things have been slow and steady in the best way. My dining room table has quietly turned into a shared office for girlfriends who also work remotely. We’re going for small bits of community stitched together wherever we can find them.

I hope this finds you steady, taking January exactly as gently as you need. Now, let’s get to some scones.

In Case You Missed It

• We have located the January vibe and it is here: The Bakehouse Almanac, January 2026 (spoiler alert: the vibe is moisturized and hydrated with a slight glow thankyouverymuch!)

• Next weekend there will be a pot of this Chicken and Andouille Gumbo simmering on the stove. It’s a long simmering recipe and I think I’ll use bone-in, skin-on chicken thighs instead of a whole chicken. If you’ve never made gumbo, this recipe is both approachable and legit.

• And if gumbo feels like too big of an ask, I highly recommend a comforting pot of Julia and Roger’s Jambalaya. This feeds a crowd and/or makes excellent leftovers with a fried egg for breakfast.

Take good care and stay warm, friends.

More from me soon!

xo Joy

8 Gentle January Permissions

• We’re eating jacket potatoes with beans and cheese for dinner. Repeatedly.
  I’ve been seeing jacket potatoes all over my social feeds and I’m fully converted. A baked potato split wide, butter melting into the crumb, with layers of sharp cheddar, canned beans warmed with a little salt and chipotle, finished with a heroic amount of cheese. You can’t tell me it’s not a perfect January food.

• We’re daydreaming our birthday cake for the year.
  Maybe not fully planned or committed, but let’s just imagine. Thinking about future cake is an act of optimism and I highly recommend it.

• Let’s lightly plan our partner’s half-birthday in our heads.
  This is not a spreadsheet activity. This is a gentle mental note: a meal they’d love, a cake they wouldn’t expect, a gift we can plan for… just a reason to celebrate when the calendar feels otherwise quiet.

• Let’s rewear our favorite sweater daily.
  January is a uniform month. Pick the sweater that feels like a hug and wear it until it remembers you. This is mine (yes, we love an LL Bean men’s sweater). Consistency is comforting.

• Yes, we’re opening the windows when it’s cold.
  Just for an hour or two. Winter air is unmatched. It’s sharp and bracing. Let it rush through the house for an hour and remind you that you’re awake, clear out any stale air as a reminder that the world is still moving.

• We’re adding a generous pinch of ground ginger to our hot coffee.
  It’s warming and grounding and a little surprising. Cinnamon is obvious but ginger feels extra spicy and special.

• We’re buying grapefruit whenever we see them.
  Pink, ruby, pale yellow — all welcome. Sidenote: do you have a grapefruit spoon? Game changer. Sprinkle brown sugar and a pinch of sea salt and toss the grapefruit halves under the broiler until bubbly. January citrus is a small act of self-respect.

• We’re turning the house “on” at 4pm (or whenever we get home in the evening).
  Lamps on. A candle lit. Overhead light OFF. We don’t wait for darkness to make the house feel cozy. It feels good to invite it in early.

• Pick a King Cake recipe and start fiddling with it.
  No pressure to bake yet, but fall down the rabbit hole with me! I’m currently fascinated by Nicola Lamb’s latest Substack about Flemish King Cake — a buttery brioche disk filled with a thick, custardy cream (did she say eggnog?). January is a great month for curiosity and king cake so, let’s!

A New Series on Joy the Baker

I closed out ten years of Let It Be Sunday posts late last year and have taken a bit of time to figure out how we could connect together on the blog. I’ve missed the community of the Sunday posts so, you know I couldn’t be gone for long. Our next, more personal and connected series on joythebaker.com is called The Bakehouse Almanac. At the start of each month, the almanac will pop up like a note taped to the fridge or a mug of coffee slid across the counter. It’s our monthly guide of sorts: a mix of good intentions, short lists, seasonal thoughts, and a few personal notes from me as we move through the year together. Think of it as a vibe check as we step into each new month.

Here’s the first installment: The Bakehouse Almanac, January 2026

Also, please don’t miss this new recipe for Cheddar Scallion Scones with hot honey butter!

Have a wonderful week, friends!

xo Joy

Friends, hello!

This week has been slow in the very best way — the kind of slow where I tell myself I’m retiring from baking, only to wake up most mornings with enough quiet brainspace to turn on the oven and make Will and me fresh scones… just because I can. Luxury, I know.

These days feel reflective and soft in that winter-light way. I find myself looking back at how much grit and faith carried me through the 2025 and looking forward with a gentle, tentative optimism for what 2026 might hold.

Which brings me to black-eyed peas, obviously.

They’re tradition, yes. They’re superstition, sure. But mostly, they’re grounding. This particular pot of black-eyed peas with cornbread dumplings has become a staple in our house, not just for New Year’s week, but all winter long. Cozy, humble, nourishing. That’s the vibe.

Believe it or not, the bones of this recipe came from flipping through one of my mom’s old Weight Watchers magazines years ago (and listen — do not sleep on a vintage Weight Watchers recipe, there are some secret bangers in there). I swapped in Italian sausage for ground turkey and unapologetically boosted the flavor, but the real magic is letting cornbread dumplings simmer right on top of that thick, savory bean broth. That’s the move. This time of year and every winter.

This is the kind of dish that just feels steady which I find to be a perfect antidote to the frenetic pace of the holidays. I hope you simmer up a pot and enjoy every spoonful. You’ll need hot sauce so have that standing by!

Here’s how I make it.

Black-Eyed Peas and Cornbread Dumplings

For the Black Eyed Peas:

• 2 Italian sausage links, uncased

• 1 medium yellow onion, chopped (about 1 cup)

• 1 clove garlic, minced (a scant 1 tablespoon)

• 3 cups chicken stock

• 1 (16 ounce) package frozen black-eyed peas (about 2 1/4 cups)

• 1 cup water

• 2 teaspoons fresh thyme leaves, coarsely chopped

• 1/2 teaspoon kosher salt, plus more to taste if desired

• 1/2 teaspoon fresh cracked black pepper

For the Dumplings:

• 3/4 cup all-purpose flour

• 1/4 cup yellow cornmeal

• 1/2 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 3 tablespoons unsalted butter, cold and cut into cubes

• 1/4 cup chopped scallions

• 1/2 cup buttermilk

For Garnish:

• Hot sauce

• Chopped fresh parsley

1. Heat a large dutch oven (I used a 10-inch wide pan) over medium heat. Add the uncased sausage and cook, breaking the sausage up with a wooden spoon as it cooks. Once the sausage has released some oil and started to cook through add the onions. Cook until onions are tender and translucent, about 5 minutes. Add the garlic and cook for 2 minutes more. Add chicken stock, peas, water, thyme leaves, salt and pepper. Bring to a boil, partially cover the pan and reduce heat to low and simmer for 30 minutes.

2. While the beans simmer make the cornbread dumplings. In a medium bowl whisk together flour, cornmeal, baking soda, and salt. Add the butter cubes and break the butter bits into the dry ingredients until the butter bits resemble oat flakes. Toss in the scallions. Add the butter milk and stir until thoroughly combined.

3. Once the beans have simmered to tender, spoon the cornbread batter into the simmering beans, making 8-12 dumplings. Cover and allow to simmer for 8 - 10 minutes. Remove from heat and enjoy warm with a sprinkle of parsley and hot sauce.

4. I find that this dish is best the day its made but you can store leftovers in the fridge and reheat gently on the stovetop within a day or two.

* A printable version of the recipe is available on https://joythebaker.com using this link: https://joythebaker.com/2020/09/black-eyed-peas-with-cornbread-dumplings/

This Week’s Lagniappe

• For those of us outside New Orleans, January 6th (known as Epiphany or Three King’s Day) can sneak up and away from us but I don’t think we should miss an opportunity for cake in early January. Here’s a short list of my many King Cakes for inspiration if you’d like to make your own from scratch this year (which I obviously highly encourage).

• New on the blog this week is a recipe from last month’s Bakehouse Texas Popup: Cheddar Chive Scones. They’re familiar, comforting, and a perfect bake for one morning this week.

• If you needed a nudge in the kitchen: Noah Galuten has us making Rainy Day Chicken Stock this week and I’m here for it!

• I loved our friend Amy’s very honest Year in Review.

• And our friend Karlee’s reflections this week between Christmas and New Year’s: 365 Unpromised Days.

Happy New Year, friends!

xo Joy