(photo via my friend and neighbor, Emma)

A friend asked me for my tips on hosting - how to plan, tablescape, food, flow - and how to make it feel special without stressing out. This goes for holiday gatherings, birthdays, or just a casual gathering. It’s taken me a few months to get this together, but here we go!

1. The feeling of the evening

   Before I plan the food or the flowers, theres always the why behind the party. Whats the goal of the evening? Sometimes this is obviously having fun with friends, but sometimes its a family gathering, a business gathering, you get it. For a recent business dinner hosted at home, we wanted to facilitate conversation, relaxation, and give a nod to the botanical nature of our beauty business. For last falls Friendsgiving, I wanted it to be a lively evening with lots of conversation, laughs, friends mingling. For our annual Christmas Eve, its all about family, glittering light, a cozy meal and the anticipation of Santa. For a pool party, it might be a feeling of lightness, the music. You get the point!

   Candles are always a must for me - I stock up and burn generously (links below for my favorites).

   The flowers are another piece of this - are we feeling whimsical, formal, traditional? Summery? Tropical? I always bring in cuttings from outside, if possible. For Friendsgiving, I brought in vine tendrils, flossy ferns and palm fronds from the garden to give the feeling a whimsical light energy. For Christmas Eve, I went classic southern with magnolias, citrus, and live garland (always!). During the summer, I like trimming XL fan palms and fragrant gardenias. Sometimes, for special occasions I will order special flowers. But most of the time, a trip to Trader Joe’s and the flowers from my garden will suffice.

1. Headcount & Tablescape

   A head count is the next most important thing. For a seated dinner I need to know exact head count so I can plan the place settings. (I don’t usually assign seats but it can be helpful for some occasions). For a cocktail party I just need to know approximate so I can make sure I have enough food (and drinks!). Headcount helps for a cocktail party as well to know how much space your group will take up. Will you hang out in one room or overflow into another? Should you pull in some extra chairs? Will there be elderly people looking for a restful seat? I always think about the makeup of the group and their preferences around sitting/standing.

   For the tablescape, I turn to Pinterest for inspiration. I usually start with an anchor piece - a tablecloth or runner of some sort. Then I use repetition - the same candles down the table, repeating florals, matching plates, glassware. I love a playful floral and this is where getting creative comes in.

   Keep in mind the view across the table - you don’t want to block guests eyes with candles and florals so I usually keep the table scape low and the candles tall and skinny.

   If the party is based in the kitchen, I keep my focus on the kitchen island and the open shelving with florals, pretty serveware, etc.

   And don’t forget the restrooms - a little candle, a small bouquet and fresh hand towels, a must.

1. Food: A hero dish, and supporting actors

   Don’t stress yourself out by home making every part of the meal. In fact, if guests offer to bring something, take them up on it! If you’re planning the whole menu, start by choosing a hero dish for the event that serves as a “main” and then select a few supporting dishes to complement that are easy to execute - maybe even store bought.

   For seated dinners like Christmas Eve, I like to pick side dishes that can be made ahead, reheated, or served room temp. The one exception is the main, a roasted prime rib, which will be slow roasted and cut before seating. The sides, however, are usually made during the day and kept warm or gently reheated. Some examples are potato gratin, mashed potato, green bean almondine, kale gratin, roasted carrots, glazed carrots, roasted mushrooms- see my Christmas Menu post from last year for more ideas.

   For an event like Friendsgiving, we hired our catering team at Columns Hotel to whip up a few of our favorite dishes - pimento cheese and fried spiced saltines, little gem salad spears, etc. Our main here was fried chicken from a friend’s shop. We love a fried chicken at a formal gathering - it’s filling, it’s fun, and a little irreverent plated on a silver platter.

   For a “casual” dinner party with friends, my go-to’s are either my cold-poached salmon or ribeye/hangar steak with chimmichurri. We usually also do a baby potato, a green dish, and my favorite herby salad. Its helpful to have a handful of fall-back menu items that you can make on a whim and don’t take a lot of effort.

2. Flow, not formal

   Think about the flow of the party. Mentally walk yourself through the evening and try to anticipate the different things guests will need. If it’s cold, designate a place for guest’s coats. Always set up a self serve bar in an area that won’t become congested - people love to crowd around the bar. Put out plenty of glassware, wine keys, bottle openers so that guests can help themselves without coming to you. I like an XL ice bucket on the counter to keep the wine, a few beers, THC or non-alc options. I also put out a water pitcher. Food should be placed away from the drinks - people gather near food and drinks and you want to create movement by keeping these in separate areas, as much as possible.

3. Something fun & unexpected

   I try to find special surprises to wow the guests and make it a memorable evening. At parties past, it’s been funny masks, the name card game, mini joints, a jello shot cake, a bonfire. A little surprise and delight, as they say in the hospitality world.

4. Imperfect is perfect!

   At the end of the day, remember your guests are just delighted to be there with you celebrating. Keep the focus on a welcoming, relaxing energy and your guests will feel it too!

A few of my favorite hosting necessities…

CANDLES & SMELLS

Pillar Candles, Votive Candles, Incense

Scented Candles, the freshest mint candle

SERVEWARE & NAPKINS

Platter, Platter, Linen Napkins, Bathroom Napkins

VINTAGE

Candlesticks, Candlesticks, Candlesticks

COSTUMES & SURPRISES

Pop Star Masks, Crowns, Icon Masks, Margherita Jello Shot Cake, Cosmo Cocktail Jello Shot Cake, Sativa Babies (21+),

MENU IDEAS

Large-Party Mains

Cold-poached salmon with salsa verde (my favorite)

Get a large flank of salmon. In a large bottom pan, add a few inches of water and season generously with salt (herbs too if you’re feeling fancy). Add the salmon and make sure it’s covered by the water. Bring to a boil, boil for a few minutes and then turn it off. Let the salmon cool completely in the water, then remove and pat dry. Serve with a salsa verde: olive oil, a bunch of parsley, 1-2 cloves minced garlic, 1 lemon zested and juiced, 1 tbsp capers drained and minced, salt and pepper to taste. Spoon this over the salmon, enjoy! Salmon is great served cold.

Momofuku Bo Ssam - NYT has the original recipe but if you don’t subscribe google it, so simple and soooo good.

Pork Carnitas - this is my original recipe that I still cite to this day. I go heavy on the coriander seeds because I am obsessed with the little zesty pop they give to bites. Serve this for a DIY taco bar, burritos, nachos, with a side of black beans. Kids love this too!

Chicken thighs - grilled, baked, teriyaki style - big crowd pleaser here. I love serving simply salted grilled chicken thighs with tahini and chimmichurri by the pool in the summer. 2 chicken thighs per person - these are small.

Large party sides

Baby golden potatoes - These can be made a million ways and are always a hit.

Smashed: boil first, then smash on a pan, coat generously with oil and salt, bake until crispy. Top with chopped parsley.

Roasted: lay whole or quartered on a sheet pan and toss with olive oil, salt. Roast until crispy on the outside and soft in the middle, about 30 mins at 350.

Single veggie sides: grilled, boiled, roasted - veggies shine on their own with just a little good olive oil and salt. Goal here isn’t to blow everyone’s mind, just to balance the plate and offer a bit of green. Favorites to use are green beans, broccoli, zucchini, carrots, roasted peppers, sauteed mushrooms. You get the point!

Carbs: When in doubt throw on a pot of pasta, toss it with butter and parm, and call it a day. No one has ever been mad at a pasta side. Bonus points if you add a sprinkle of parsley, freshly grated parm and cracked black pepper.

A Large Salad: I love an arugula/spinach mix, toasted nuts, cheese (grated parm, or goat cheese), maybe some halved cherry tomatos, some herbs if you want. Olive oil, lemon or rice vinegar. A pinch of salt and pepper. Keep it simple!

Whew. If you’re still with me, thank you for reading along! Feel free to leave a comment if you want to know more. Enjoy! xx

This week we’ve escaped the city for a little respite at our country house on the river outside of New Orleans. We love coming out here - living in a smaller footprint, slower mornings with coffee on the porch, the sound of birds and wind rustling the trees.

Our extended family lives out here too - multiple generations of my husband’s family. When we cook, we keep them in mind, and our meals become not for just our immediate family but for the multiple generations that live here. There is always room for pop-ins for dinner, and the recipes we choose are flexible enough for extra servings.

We stopped in to Whole Foods on our way out of town for the fresh ingredients, and we always bring perishables from our fridge at home. It’s helpful to have our menu set in advance so there’s no “what’s for dinner” scrambling. Planning ahead gives me the afternoons to relax (and write!) while the kids run around and the baby naps. Clean up after dinner is quick, so theres time for a bonfire out front and s’mores for dessert.

We have three nights out here. Here’s what’s on our menu.

Night 1: Large flank of salmon, miso/teriyaki glazed and slow cooked. Served with mango salsa and white rice.

Night 2: Pasta bolognese simmering all afternoon.

Night 3: Momofuku Bo Ssam + Lettuce wraps and white rice, for a crowd.

Slow Cooked Salmon with Mango Salsa

You’ll need:

-enough salmon for your group plus a little extra (3 lbs for 6 adults and some kids)

-teriyaki sauce, I used Momofuku’s Miso Glaze

-2-3 ripe mangos

-1 bunch cilantro

-1/2 red onion

-lime

As soon as we unpacked, I got out a large oven dish and marinated the salmon in a store bought teriyaki miso sauce. I left it uncovered in the fridge to marinate all afternoon. 2 hours before dinner, I preheated the oven to 300. About an hour before we wanted to eat, I got the salmon out. Our large flank cooked for 45 minutes at 300. A smaller piece might cook for 35 minutes. It’s finished when the salmon looks firm and you can see a little bit of white coming out of the skin.

For the mango salsa, skin and cube the mangos. Finely dice the red onion, and cilantro. Add optional chopped jalepeno if you’re a spicy group.

Cook your rice as you usually do (rinse well, top with 1” water over the top of the rice, bring to a boil, then turn to a simmer and cook for 20 mins. Don’t forget to salt). Serve salmon hot with mango salsa over top and rice on the side.

Pasta Bolognese

There are a million variations on a bolognese recipe, they’re all very good. The general gist is as follows:
2 parts beef, 1 part pork (i used 2 lbs/1 lb for our large group)

1 finely chopped onion

2 finely chopped carrots

1 finely chopped celery

a few cloves of garlic, finely chopped

1 cup white or red wine (I used white)

1 16oz can of puree tomato or tomato passata

*1/2 stick of butter - my secret for a kick of umami

a few dashes of oregano

parmesan cheese for serving

noodles: spaghetti, pappardelle, penne - anything goes.

In a large dutch oven or stock pot, saute the onion in olive oil. Then add the carrot, cook a few minutes til soft. Then add the meat - salt this well and then brown it gently. Once browned, add the wine, let it simmer off. Then follow with the tomato sauce, and butter. At this point you should add any herbs you want to deepen: oregano, basil, garlic. Let it simmer uncovered the rest of the afternoon, adding more water as needed. The butter’s milk solids will caramelize and give the sauce a rich “what’s that” flavor and the tomato needs plenty of time to deepen. You can also add parmesan cheese, or rind. Some people also use a bit of nutmeg, but the spice cabinet at the weekend house is limited. Serve over well salted boiled spaghetti or your choice of noodle, more butter, and possibly garlic bread if you’re feeling extra. We don’t do sides on vacation!

Momofuku Bo Ssam

I’ve been obsessed with this dish as an entertaining cornerstone ever since my friend Kas blew our minds with it one afternoon in San Francisco. It’s so easy - the only way you can mess it up is if you rush it, or burn it. You can google this recipe, it’s readily available on the internet, or you can follow the way I recall it from memory. This is what I make when I don’t know how many people are coming for dinner.

8-10 lb pork butt - whole if possible.

1/2 cup kosher salt

1/2 cup sugar

a little brown sugar (or in my case, more white sugar, because - vacation pantry).

Sauces: (these are important)

2 bunches of green onion

1 large knob of ginger

soy sauce

sherry vinegar

gochujang paste

olive oil

Lettuce cups and white rice for serving

Day or night before: mix salt and sugar in equal portions, coat the outside of the meat and let marinate in the fridge until the next morning.

8 hours before dinner: preheat the oven to 300. Put the pork in a large roasting dish (pro tip, if you’re using the same dish you marinated in, rinse out the extra salt/sugar/juices that have accumulated at the bottom, they are way too salty to keep). Slow roast, basting once per hour, until the meat collapses and shreds easily. You can take it out to rest. When you’re ready to serve, top with brown sugar (or just regular sugar) and broil quickly. Do not forget about it! I have burned at this stage and its so sad!!

Sauces:

ginger/scallion sauce: chop the green onions, grate the ginger, combine with a little olive oil , soy sauce, small splash of sherry vinegar, and a small amount of sauce.

ssam sauce: mix 2 tbsp gochujang, plus sherry vinegar, and olive oil or neutral oil.

*note: the original recipe calls for a slightly different blend of sauces here, but I find them difficult to procure so I only ever use gochujang.

Serve the meat shredded with lettuce cups, rice and the sauces.

Three simple meals to add to your rotation. Enjoy! xx

What makes these cookies special isn’t a fancy techniques, it’s a couple of small details that give them an addictive bakery cookie quality.

-a pinch of nutmeg - just a little to give it that Christmassy flavor without really knowing what it is

-Almond flavor (along with the vanilla) - subtle, nostalgic, bakery flavor

The dough is extra buttery - these are delicious right out of the oven and even better a couple days later! The dough is forgiving and can handle the generous addition of flour when rolling it out. In my humid environment these last about 4 days on the counter but I pop them in the freezer (in an airtight container) to preserve them the extra days until Christmas.

RECIPE

2 dozen cookies (I double this) [original recipe adapted from NYT cooking]

• 2.5 cups / 320 grams all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp kosher salt

• 1 cup/225 grams unsalted butter (2 sticks) softened at room temp

• 1 large egg, room temp

• 1 tsp vanilla extract

• 1 tsp almond extract

• a few grates of fresh nutmeg or a scant 1/4 tsp

1. combine flour, baking powder and salt in a medium bowl and whisk to combine, set aside.

2. In a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg, vanilla, almond flavor and a couple grates of nutmeg and beat on medium speed until well combined, scraping the bowl as needed.

3. Add the flour to the bowl and beat on low speed until combined. If you’re doubling the recipe this might be a bit dusty so go slow. Wrap in plastic or parchment and flatten into a disk and chill until firm, 1-2 hours.

To bake:

1. heat the oven to 350. Flour your surface generously as well as the rolling pin. I like to keep a little bowl of extra flour nearby. Roll out the dough to 1/4 thick and using cookie cutter, cut out the cookies. Transfer them to parchment or silicone lined baking sheets, spacing cookies so they don’t touch, obvs.

2. Reroll scraps as needed, chilling until firm to revive in the freezer for about 10 minutes.

3. bake for 10-12 minutes until golden brown at the edges (I like mine a little underdone!)

4. let cool on the baking sheets then transfer to a wire rack to cool.

5. top with icing of your choice - I like royal icing, recipe below.

*If you’re a sprinkles gal or guy, add the sprinkles BEFORE the oven, this helps seal them to the cookie.

ROYAL ICING [recipe adapted from NYT Cooking/Alison Roman]

• 3 large egg whites

• 3.75 cups / 453 grams confectioner sugar ( a standard 1-lb box)

• pinch of cream of tartar

• pinch of kosher salt

• food coloring

1. using an electric mixer, whisk eggs until light and foamy, 1 min

2. add powdered sugar, cream of tartar and salt to egg whites and keep whisking until extremely light and fluffy, like shaving cream.

3. thin the icing with water by the tablespoonful until it has the consistency of hot fudge.

4. If you want to dye the icing, separate into small bowls and add food coloring to each bowl a little at a time. Keep in a plastic bag and use a pipette or cut a tiny hole from the corner of the bag to decorate.

To get the marbled effect in the pictures below - take a spoonful of the desired colors and pour next to each other on a plate. Dip the cookie’s face into the icing, giving it a little wiggle to get a swirl. Then lift, let drip a bit, and place on a surface to dry.

Not all cookbooks are great. I like them to be inspiring, straightforward, with lots of pretty pictures. 95% of my cookbooks sit on the shelf collecting dust or get opened for one or two recipes. But a rare few are visited time and time again for the inspiring recipes.

A Table for Friends by Skye McAlpine - This is one of the best cookbooks I own because the recipes are scalable. I frequently host groups larger than 6 and the recipes in this book are suitable for “2 to 12” but even beyond that. Her poached salmon with salsa verde is one of my all time favorite group dinner recipes.

Where Cooking Begins by Carla Lalli Music I adore Carla Lalli and this book is a foundational cookbook for anyone looking to master basic techniques. It also goes into some dependable recipes such as Cosmo’s Power Pancakes that have become ritualistic dishes in my family.

Old World Italian by Mimi Thorisson Mimi Thor as I affectionately call her is such a dream and her cookbooks are delicious treats. This cookbook chronicles several regions of Italy and their iconic recipes. Be prepared to learn authentic ways to cook classic Italian recipes in ways you didn’t expect but with outstanding results. Notable favorites are her espresso pasta dough and ragu bolognese.

The Clean Plate by Gwyneth Paltrow Gwyneth’s moment came and went for me but this cookbook contains a number of straightforward, “clean” cooking recipes. Think: very healthy, low fat recipes from comfort food to the exotic. A favorite recipe of mine is the Shrimp Taco recipe. If you enjoy eating clean, lean meals you’ll enjoy this cookbook.

Cook This Book by Molly Baz I really enjoy Molly’s recipes although I actually don’t cook them as often. I have friends who swear by them, but they do read as fairly indulgent at first glance. Her flavor combinations are inspiring and she has little how to videos you can scan to watch that go along with most or all recipes.

Cook Beautiful by Athena Calderone These are the types of recipes that your chicest friend cooks for her intimate dinner parties that leave you feeling like you just ate at the coolest secret restaurant in town. I aspire to be that person and honestly should use this book more often. I think the reason I don’t is because my husband has a lemon allergy (womp womp) and she uses lemon in most recipes.

Breakfast, lunch, dinner, life by Missy Robbins This has less pictures than I would like but the recipes are wonderful if you try them. Missy Robbins owns the iconic Lilia in Brooklyn which I have been lucky enough to dine at once and it was a mindblowing meal so I will follow any recipe she tells me!

Nothing Fancy by Alison Roman Everyday style cooking but make it professional with flavor combinations you didn’t grow up having. Her new “Something from Nothing” is another amazing cookbook I highly recommend.

And because I am a Maryland girl living in Louisiana, here are the cookbooks I like the most for referencing the iconic New Orleans dishes that you just must know how to make. Think gumbo, jambalaya, red beans, pimento cheese, and so on.

Real Cajun by Donald Link His jambalaya is the GOAT.

The New Orleans Kitchen by Justin Devillier In my opinion Justin’s cookbook has a more refined take on some of the classics. I especially love the barbeque shrimp on the cover!

Julia Reed’s New Orleans by Julia Reed Julia Reed knew how to throw a party and she dishes all of her tips and tricks and recipes she gathered during her lifetime in this cookbook. A must have if you consider yourself a southern entertainer.

Besh Big Easy by John Besh Besh’s gumbo always turns out perfectly. His recipe is my base recipe. Can’t go wrong with this classic.

I hope you find this round up helpful and inspiring! Drop a comment if you have any to add to this list!

xx

Since our first apartment after college when we acquired one of those “10 piece sets” - to our marriage & wedding registry, to my slow collecting over the years - I have accumulated many pieces. And while I use them all occasionally, a few stand out a my most heavily rotated pieces.

A few notes on my preferences:

1 - I never buy “nonstick”. Teflon is a known carcinogenic, once it scratches (which it easily does), it begins leeching toxins into your food - gross! Sorry but these pieces should be tossed. A little secret: to make any pan nonstick, heat it thoroughly over medium-high, add some oil, and cook.

2 - Dishes should be beautiful AND functional - most can double as serveware- so keep that in mind as you shop.

3 - Buy it right, buy it once. Collections take time to build!

The Dutch Oven

This is a kitchen work horse and a must have. I do everything from soups and stews to roasting chicken and braising meats. The heavy bottom helps distribute and hold the heat evenly. The lid creates a pressure-cooking environment. It’s a splurge for sure but it’s a forever piece - my first one was actually a hand me down from my mom, the bottom proudly browned from years of use. Many brands make a dutch oven - the important part is the cast iron body, and enamel coating inside.

I have a few Le Creuset - one large round (7qt), one XL round (13 qt), and one large oval. If you’re buying your first, consider how many servings/people you usually cook for and go for the size that best accommodates that - probably the 5 or 7qt.

I also think Staub is beautiful - their round is a classic and their colors are stunning.

The Sauce Pans

These are where the “10 piece sets” get you. I have one of such sets, and most of the pots just collect dust. I don’t think I have ever used all of these pieces at the same time, and their capacities overlap with other pieces I reach for more. In my experience you need a small/medium sauce pan for heating sauces (duh), making rice, boiling eggs, etc. I have the Le Creuset in two colors here in the 2.25qt but you could pick any that you like.

Le Creuset Signature Sauce Pan

The Cast Iron

I’m not sure if cast iron skillets are a regionally southern thing, but I can say that we did not own one growing up in Maryland. This is the #1 most used pan in my kitchen and basically lives on the stove. A Lodge cast iron is an affordable classic and one that I personally own - but I have heard incredible things about Smithey and have been hoping to upgrade mine this year. When seasoned properly (oiled, and never use soap) - they are naturally non stick, and non toxic. Get them in a 10 or 12 inch for a generous size every day for frying eggs, bacons, sautéing, searing steaks. You can cook everything in a cast iron except tomato sauce, because the acid from the tomato leeches the iron out and gives a metallic flavor to the sauce.

The Griddle/Oven Tray

An easy place to go economical and classic - Nordicware Naturals Aluminum line is my choice for that. Don’t get the coated versions here - over time, they chip and theoretically can get into your food -ew. (The gold line from Williams Sonoma did just this and had to be replaced).

We own the Our Place Griddle Pans in large and small sizes and I use them daily! Obsessed is an understatement. This is one place where “non stick” really means it - these pans constantly amaze me with how easy they are to clean. I have 2 small, 2 large, and I don’t really need any other sheet pans beyond this.

The Stock Pot

I own four stock pots - two 10qt, one 12qt, and one 16 qt. Unless you make tons of stock or cook gumbo for a crowd like I do, I think you could skip the 16 qt, its quite large.

Any brand will do here - but prioritize quality materials, and a double lined wall.

The Roaster

I mostly use my sheet pans, cast iron, or dutch oven to do any braising/roasting work - but I am a sucker for beautiful cookery and am eyeing the pieces by Smithey. I like that they can go stove to oven to table!

The Copper Stock Pot

I love this piece for soups. It’s smaller than my dutch ovens and looks beautiful on the stove. Not a must have but this is in heavy rotation in my kitchen.

The Tea Kettle

I know most people might have electric tea kettles at this point but I love the look of a kettle on a stove, and this one by Mauviel is stunning. I’m never in such a rush for tea that I can’t wait for my kettle to boil, and I’d rather a tea kettle on the stove than an electric one taking up space on the countertop.

Now for what you probably don’t need:

-tiny sauce pans: I find if you have a nice medium sized one, I almost never reach for my small sauce pan - I have two that were parts of sets that are ready to be decluttered.

-nonstick sheet pans: like I said above, non-stick products have a coating, which a) doesn’t last and b) is carcinogenic (except for certain brands). If you need a sheet pan to be non stick, use oil, parchment paper, or a silicone mat in the pan.

-any of the black All-Clad Calphalon pans: I’m probably going to annoy people here but these really are the worst- replace with a cast iron, aluminum, or enamel version.

-large sets of pots and pans with lids: these can definitely have a better value than buying pots individually but just be mindful if the pieces in the set are very similar to one another - look for sets that include pieces with very different usages such as a small sauce pan, a braiser, and a stock pot.

I hope you find this guide helpful! Leave a comment if you think I missed any must-have pots and pans :)

Here’s the recipe:

serves 4

2 lbs beef chuck roast (or more, if you need more servings)

3 carrots peeled and cut or 1 cup baby carrots

2 celery sticks chopped

1 onion chopped

baby golden potatoes - 1/2 bag, or 2 cups

Parsnip, peeled and cut (optional)

Baby portobello mushrooms, quartered (optional but encouraged)

2 tbsp soy sauce

2 tbsp Dijon mustard

1 quart beef broth (the large box)

1/2 cup of red wine (cabernet, merlot, zinfandel)

Herbs: thyme, sage, rosemary, parsley

Optional but encouraged gremolata:

1/2 cup chopped parsley

Grated zest of one lemon

Pinch of salt

Garlic, pressed

Process:

Remove your meat from the fridge and salt and pepper liberally on all sides. Set aside to come to room temp while you chop and prepare your veggies. Preheat the oven to 325F.

Heat a large dutch oven (or cast iron, if you’re going to slow cook this) over medium heat. Drizzle some algae oil (or other high-temp oil) in the bottom. Sear the meat on all sides, being careful not to keep the temp too high and burn the bottom. Once seared remove to a plate, or put it right into your slow cooker.

Add the chopped onions to the pan, lightly salt. The onions should sweat a bit of the browned bits off the bottom - use a wooden spoon to scrape these. Next add the garlic and celery, stir to combine. With the temperature still medium-high, add the red wine. It will sizzle - use this time to fully remove the brown bits from the bottom and scrape into the sauce. *At this time if you’re using a slow cooker, dump all of this into the slow cooker, plus your veggies, broth, mustard, soy sauce. Set the slow cooker to low 6-8 hours.*

If you’re continuing with the stovetop dutch oven, go ahead and add the dijon, soy sauce, and broth. Bring to a simmer and stir to combine. Next, add back the meat, pushing it to the bottom of the pot, and then add the remaining veggies back on top.

Bring the mixture to a boil on the stove, then put it in the oven. Let roast for at least 3 hours, but up to 5, checking occasionally and making sure there is still ample liquid. About halfway through you can remove the veggies like the carrots and the potatoes so they do not become too mushy. If there is too much liquid, remove the lid and keep in the oven so the liquid condenses. The meat will be finished when it shreds easily with a fork.

To make the gremolata, a completely optional but honestly insanely good topping:

Chop the parsley, add to a bowl. Into the bowl use the garlic press to press one clove of garlic, and grate a zest of lemon. Add a pinch of salt and then combine with your fingers. Top the adults plates with this gremolata.

I like to mash my potatoes with the back of a fork and drizzle the gravy over them. You can also serve this over rice, or with traditional mashed potatoes.

Enjoy!

Serves: 4-5

Ingredients:

2 cans of White Cannelini or Great Northern beans, drained

1 white onion, chopped

1 large carrot, peeled and chopped

2 stalks celery, chopped

1-2 cloves garlic, chopped

1 sprig rosemary, chopped

small bunch of parsley, chopped

1 box of chicken broth, or water and salt is fine if not.

1/4 cup olive oil

Directions:
In a medium pan or small dutch oven, heat olive oil over medium heat and add the onion, carrot, and celery. Cook until translucent. Add the garlic, rosemary and parsley and stir to combine. Cook on low until beans are ready to be added.

In a separate saucepan, add drained beans and cover with either chicken stock or water. Bring to a simmer and season with salt. Cook for about 5-8 minutes until theyre seasoned.

Add the beans to the veggies and stir to combine. At this point I like to add a lot of olive oil, taste for seasoning and add more salt if needed.

These can be eaten warm or cold - but I like them warm with a crusty piece of toast and lots of salty butter! enjoy!

Ingredients

3/4 cup almond butter
2 tbsp flax seeds
1 tbsp adaptogens of choice (optional)
1/4 cup maple syrup
3/4-1 cup of oat flour (this will depend on the consistency of the almond butter you use. If it’s less watery use less) 

Directions

Stir together the almond butter and maple syrup. Then add the oat flour, adaptogens and flax seeds.

To make oat flour, blitz your desired amount of oats in a dry high speed blender. Leftovers can be stored for later.

These pancakes are a lifesaver for the new or expecting mama, filled with healthy and filling ingredients. They freeze well and microwave in a pinch. They are an adaptation from one of my favorite cookbooks. I like to make these dairy free, refined sugar free, and gluten free, but you don’t have to. If you want to make them vegan, soak 2 tbsp of flax seeds in warm water and sub for the eggs. Original recipe adapted from @lallimusic “Where Cooking Begins - Cosmo’s Power Pancakes” and adjusted for my post-partum dietary prefs. I usually make a double batch and freeze them so they can be microwaved individually for a quick breakfast. Bonus - everyone in the family loves them!

Makes 12:

• 1.5 cups nut milk (or full fat coconut milk) plus more to create desired consistency

• 1/3 cup chia seeds

• 3/4 cup GF flour

• 3/4 cup oat flour (great for milk production - I grind gluten free rolled oats in the blender)

• 1/3 cup rolled oats

• 2 tbsp flaxseed meal

• 3 tbsp maple syrup

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 2 eggs whisked

• 2 tbsp melted coconut oil plus more for pan

• miyokos vegan butter and maple syrup for serving

DIRECTIONS

Mix chia and nut milk in a bowl, stir to combine and let sit so chia can gel.

Meanwhile whisk flours, oats, flaxseed, baking powder and soda, and salt.
Add chia mix, whisked eggs, melted coconut oil and maple syrup to the dry mixture. Stir to combine. Add more nut milk or water to thin if it’s too thick - I usually have to do this. Don’t over mix it. Spoon into a well greased and heated griddle (I like a lot of coconut oil for crispy edges). Serve with butter & maple syrup.

If freezing, let them cool completely before storing flat in freezer bag, using parchment paper to separate between layers.

Over the years I began stepping in to lead the charge on cooking this menu. It became a collaboration between myself and my grandfather and I loved the tradition each year. Choosing dishes required careful consideration as they needed to be scalable, able to be prepared ahead of time, festive - and different from thanksgiving.

As I plan my meal for an intimate table of 12 this year, I’m doing a nearly the same menu as always. I’ll begin my prep today so Christmas Eve is not too crazy and I can enjoy the party. Maybe you need some Christmas Eve dish inspiration, too. Enjoy!

Starters: This is a course perfect to oursource to guests! We usually do Maryland Crab Dip, or a charcuterie plate. Caviar is always a showstopper too.

Sides:

Kale Gratin is one of the easiest and delicious dishes you will make. The hearty kale stands up to the long bake while the cheese browns on top. This has been on my menu for years. However, I’m not making it this year because I’m serving…

Scalloped Potatoes with Caramelized Onions - The most time consuming part of this recipe is caramelizing the onions which is easily achievable the day before. You can actually bake this entire dish ahead of time and reheat it before dinner. Just make sure you have some fridge space.

Mrs. Janice’s Green Beans - This recipe is from a friend’s mom and it goes like this - cook down a pack of bacon (I like to get the thick sliced bacon at the deli counter), then caramelize sliced shallots (about 12 - you can’t have too many!) in the bacon fat. (keep the temp low so you don’t char). Then, blanche your green beans in very salty water (blanching is quick - 3-5 minutes at a rolling boil). Put beans in an ice bath - they should be bright green. At this point you can store everything for assembly later, or if you’re ready to serve - toss the green beans in the bacony shallots, top with toasted slivered almonds, and bake until warmed through. Serve! This is a perfect non-casserole green bean dish that feels decadent but also light.

Roasted Mushrooms - (cannot be made ahead) I have not done this in years past but we have a vegetarian at the table this year so I’m including a heartier side dish on her behalf. I like to use exotic mushrooms for this dish - this year I have enoki and king trumpet. I’ll make a sauce of 5-6 cloves of sliced garlic, a twig of rosemary, some fresh thyme, a splash of soy sauce, butter and olive oil. Toss the mushrooms in this and bake in a baking dish at 425 until browning. Salt before serving (if you salt in the beginning the mushrooms will release a lot of liquid - not a terrible thing but will just make them more watery and might not brown as well).

Other classic Christmas side dishes are Glazed Carrots, Mashed Potatoes, Spinach Gratin, or if you’re Italian like us, Manicotti.

Main Course

For us, the main course is traditionally a prime rib. We rub the rib in a salt/rosemary/garlic/pepper rub, and then cook it, the technique varies depending on who’s cooking and how big the meat is. This year I think we will slow roast it for several hours til its 125 internal temp, let rest, and broil before sitting down for dinner to get crispy. I usually serve this with homemade horseradish sauce.

Another dish I love serving at large parties especially if you have people adverse to meat is a cold poached salmon. This can be made ahead of time and refrigerated - and it’s served cold/room temp. I buy a large flank of salmon for the number of guests and put my roasting pan on the stove, salt the water well (you can also put aromatics in like herbs, bay leaves, wine). Then put the salmon in the water, bring to a boil, simmer for a few minutes and turn it off. Let the salmon and the water cool completely. I serve this with a salsa verde and its absolutely delicious. It’s also incredible the next day.

Another dish I love to make is the Giada de Laurentis Stroccato. The porcini mushrooms are a must have and you can usually find them dried near the spice section. I buy them anytime I see them because they can be a bit hard to find. But this dish is perfect for an all day roast and I like making this one Christmas Day.

Dessert

This year I am torn between making a pavlova and a chocolate mousse. Both can be made ahead of time, are texturally light but very decadent. I think the easier of the two would be the chocolate mousse but I am going to make a last minute decision on this one.

Hope you enjoy these recipe ideas and cheers to a happy holiday season to you!

I didn’t grow up in the south, and definitely did not have red beans and rice growing up. But raising children in New Orleans means serving them red beans, which I consider to be a perfectly balanced and very healthy meal. Beans are one of the healthiest foods you can eat, and this is protein and carbohydrate packed meal that can be made in bulk, saved as meal prep in the fridge, or frozen. It also makes a great dish to share with neighbors or new moms. There are a lot of ways you can make this simple dish - you can use a dutch oven, you can braise them in the oven, or you can cook them on the stove like I do. You have some options with your meat choice too - I used to use ham hocks, but lately have been really liking Manda’s Andouille sausage, or Manda’s Smoked Sausage. If you live outside the south, you can order their products online. If you can’t find authentic cajun sausage - opt for a smoked ham, a honey baked ham, or smoked bacon instead.

serves 4-6

INGREDIENTS:

• 1 lb dried red beans - soak in filtered water for 12 -24 hours

• 1 onion, chopped

• 3 celery stalks, chopped

• 1 green bell pepper, chopped

• 3 cloves garlic, chopped.

• 1 bunch of green onions, chopped.

• 2 bay leaves

• meat options: (use one or two types - not all of these)

  • 1 smoked ham hock/shank

  • 2 links of andouille sausage

  • 1/2 pound of baked ham

  • 2 links Manda’s smoked sausage

• Tony’s Cajun seasoning

• 4+ cups of chicken broth homemade or store bought

  • option: water and chicken bouillon

• olive oil or butter

• kosher salt

INSTRUCTIONS:
1. In a large dutch oven, heat oil over medium high heat. If you’re using the sausage or ham, I like to brown the sausage/ham as the first step, and then remove it from the pan. If you’re not using sausage/ham, go right to step 2.

2. Add veggies to the oil or the browned bottom of the pan and saute until soft. If you browned the meat first, the veggies should sweat some of the brown bits off the bottom. You can add a touch of chicken broth to help this along but that helps to flavor the veggies.

3. Once veggies are soft, add the seasonings: 1 tbsp Tony’s, chopped green onions, and garlic. Stir.

4. Add meat and beans back in, along with the broth - enough broth to cover by about an inch. Bring the whole pot to a boil, and boil for 10 minutes. Then, turn the stove to low, cover with the lid and leave it to simmer for 1-2 hours. Come back periodically to check and stir. When the beans are almost finished you can taste for seasoning and add more Tony’s or salt as you like.

5. Serve with white rice, and more chopped green onions, and Crystal tabasco sauce. Enjoy!

serves: 6 to 8

You’ll need:

• 3 tbsp olive oil

• 1 large yellow onion, chopped

• 3 medium carrots, chopped

• 2-3 celery stalks, chopped

• 4 garlic cloves, minced

• 2 tsp fresh oregano

• 2 tsp fresh thyme

• 2 to 4 yukon gold potatoes, cubed

• 1-2 zucchinis, chopped

• 1 16 oz can diced tomatoes

• 1 cup elbow macaroni

• 1 can of chickpeas or 2 cups fresh chickpeas

• 8-10 cups of chicken broth or water and bouillon cubes

• 1/4 cup fresh parsley (for serving)

• salt

INSTRUCTIONS

Use a large dutch oven or soup pot.

1. Heat olive oil over medium high heat. Add onion, garlic, celery and carrot and saute to slightly soften. Salt.

2. Add the rest of the vegetables, plus the tomato, the broth and the chopped herbs. Bring to a boil and simmer for about 10 minutes until all veggies are softened.

3. Here’s where you can do two different things: If you plan to eat the whole meal now, go ahead and cook your pasta directly in the soup. Keep in mind it will absorb the broth and continue to expand. To boil in the soup, bring the soup to a boil, add the pasta and cook according to instructions. Aim for al dente, since the pasta will continue cooking even when the heat is turned off.

   If you are making this to meal prep, cook the pasta in a separate pot of salted water and then drain it and add to individual soup portions. Store separately in the fridge.

Serve with any of the following that you like: chopped parsley, red pepper flakes, salsa verde, a drizzle of olive oil, grated parm, buttered toast.

Quick salsa verde:

Chop about 1 cup of flat leaf Italian parsley, grate 1 clove of garlic, chop a small shallot, add about 1/4 cup of olive oil, salt, and red pepper flakes, a squeeze of lemon. Can also optionally add in chives, oregano, or tarragon. Spoon over soup when serving.

Let me know if you try it and what you think! Enjoy!

Most people who know me know that I love to entertain. And I also love to cook. But not at the same time! Cooking often gets in the way of entertaining, and you really have to choose one or the other.

This past weekend, we celebrated the marriage of our dear friends Kas and Lizzy. Kas and Lizzy spent a lot of the pandemic living in New Orleans with us, and we wanted to invite their out of town friends and family into the world where they spent a lot of their early days together.

Cue the morning-after wedding brunch and pool party, a plan my husband and I thought would be the perfect way to close out a fabulous weekend.

A hangover brunch crowd is a fairly easy group to satisfy, if you ask me. Give them something greasy, something carby, something sugary, some alcohol, and something pretty to look at and everyone’s happy.

I had been to a beautiful birthday brunch for another dear friend last year and remembered her gorgeous bagel and waffle spreads. Those were #1 and #2 of my plan. The rest would be Popeye’s, fruits and veggies, and some special treats. Here’s how I did it.

We set up 4 boards plus 2 frittatas.

1. The Bagel Board (actually had 2 of these)

   I ordered 3 dozen bagels, plus the appropriate spreads and accoutrements from Flour Moon Bagel in New Orleans for pickup that morning. This took 5 minutes to assemble on oversize platters with some microgreens as “bedding”

2. The French Toast and Waffle Board

   The week leading up, I went to Trader Joe’s and bought several boxes of their frozen french toast and Belgian waffles. After toasting and slicing these, I plated them with berries and an assortment of toppings: maple syrup, peanut butter, caramel sauce, lemon curd, and meringues.

3. The Veggie Board

   Store bought hummus meets sliced crudite - I had to replenish this one twice!

4. 2 frittatas cooked by my brother’s lovely girlfriend

   One dairy free, one with ricotta. Both vegetarian.

5. Popeye’s fried chicken and biscuits

   We ordered 75 pieces (half spicy half regular), maybe 25 biscuits, and not a single one was left.

6. Additional items for display/grazing: sliced citrus, grapes, bowls of berries, dried fruits, macaroons, whipped butter, chocolate covered almonds and sugar coated gummies

For the bar, we offered an assortment of white, orange and rose wine, prosecco + OJ, lemonade, lemon water, Riverboat Cold Brew, and a Bloody Mary Bar (not pictured). The Bloody Mary Bar consisted of jugs of Zing Zang plus Worcestershire sauce, Crystal’s hot sauce, sliced veggies and some pickled ones, and tons of drinking ice.

All in all this was a huge hit. The food was really devoured, which is always the goal. Surprisingly, the fruit and veggie offerings seemed much appreciated. I had the assistance of my wonderful house guests in prep and clean up, but it was all fairly simple to do as it mostly just required several large serving platters and some time for chopping and assembly.

I hope this inspires you to throw a grazing board party yourself! Enjoy!