15Mar / 2026

Chewy Brownie Cookies

These cookies were described as a shortcut version of the “perfect union of two of America’s most popular desserts, brownies and cookies.” Fabulous.

This recipe was adapted from Cookies: The Best Recipes for the Perfect Anytime Treat from New York Times Cooking by Vaughn Vreeland. I used Lindt 70% cocoa dark chocolate in the batter and weighed all of the dry ingredients.

Partially through the baking process, the sheet pans are banged on the counter to create a craggy surface typical of classic brownies. Shiny too. Great.

Yield: 22 cookies

113 g (3/4 cup) finely chopped semisweet or bittersweet chocolate (I used 70% Lindt dark chocolate)
42 g (1/2 cup) unsweetened cocoa powder, sifted
1 tsp instant espresso powder
8 T (1 stick/113 g) unsalted butter, cut into tablespoon pieces
2 large eggs, at room temperature
150 g (3/4 cup) granulated sugar
107 g (1/2 cup) packed dark brown sugar
1 tsp Diamond Crystal kosher salt (or 1/2 tsp Morton’s)
2 tsp pure vanilla extract
90 g (3/4 cup) all-purpose flour
flaky sea salt, for finishing (I used Maldon)
ice cream, for serving, optional

Preheat the oven to 350 degrees, preferably on convection. Line 2 or 3 rimmed sheet pans with parchment paper.
Put the chopped chocolate, sifted cocoa, and espresso powder in a glass (2 cup) measuring cup or a small heatproof bowl. Stir to combine.
Melt the butter in a saucepan over medium-low heat until bubbling but not browned, about 2 to 3 minutes. (I used a 1.5 quart stainless steel pot.)
Immediately pour the melted butter over the chocolate mixture. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
Put the eggs, both sugars and salt in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a hand mixer and a large bowl.)
Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 3 to 5 minutes.
Stir the chocolate mixture until glossy and smooth. If any solid pieces of chocolate remain, microwave. the mixture in 10-second bursts until everything has melted. (I microwaved the mixture twice, stirring inbetween.)
With the mixture on low speed, add the vanilla; mix to combine.
Add the chocolate mixture and mix on low speed to combine. Scrape the sides and bottom of the bowl to make sure that the chocolate is evenly incorporated.
Add the flour and mix on low speed until only a few streaks of flour remain. Remove the bowl from the mixer and finish folding in the flour by hand to avoid overmixing. The dough should be glossy and resemble a thick brownie batter.
Using a 2-tablespoon (1 ounce) cookie scoop, scoop dough mounds directly onto the prepared cookie sheets leaving at least 2-inches between scoops. Work quickly to ensure that the cookies stay shiny once baked. (I put 9 scoops on 2 sheet pans and the remaining scoops on the 3rd sheet pan.)
Bake for 8 minutes. (The cookies should have spread and taken on a shiny outer surface.) Remove the pans from the oven and whack on the countertop a couple of times to create a cragged top. (This step also helps create a fudgier consistency.)
Top with flaky sea salt and return to the oven to finish baking for another 2 minutes until shiny and slightly puffed.
Cool for 2 minutes on the baking sheets and then transfer to a wire rack to cool completely.
Serve with ice cream, as desired.

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14Mar / 2026

Chipotle & Poblano Cheddar Corn Chowder

This is the third hearty soup I am sharing from Half Baked Harvest- it may have been our favorite! I especially loved all of the toppings. As promised, this recipe also begins by sautéing bacon. 😉

This recipe was adapted from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals by Tieghan Gerard. I made it with organic frozen corn but may have to make it with fresh next fall. Quick and delicious.

Yield: Serves 4 to 6

For the Soup:

4 slices thick-cut bacon, cut crosswise into 1/4-inch strips
1 medium or large yellow onion, chopped
4 cups fresh or frozen corn kernels (from about 4 ears)( I used organic frozen corn)
1 russet potato, peeled, washed, and cut into 1/2-inch cubes
1 poblano chile, seeded, ribbed, and chopped
2 canned chipotle chiles in adobo, chopped
4 garlic cloves, finely chopped
kosher salt and freshly ground black pepper
4 cups chicken stock
1 cup milk (I used 1%)
1 cup shredded extra-sharp white cheddar cheese
1/2 cup shredded pepper Jack cheese (I used Trader Joe’s Jalapeño Monterey Jack)

For Serving:

reserved bacon (from preparing the soup)
diced avocado (I used 1/4 avocado per serving)
crumbled cotija or feta cheese
fresh cilantro, chopped
plain Greek yogurt, optional, for tempering the heat

In a large Dutch oven over medium heat, cook the bacon, stirring occasionally, until the bacon is crispy and the fat has rendered, about 5 to 7 minutes. (I used a large enameled cast iron Dutch oven.)
Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Discard all but 1 tablespoon of the rendered fat in the pot.
Add the onion to the pot and cook, stirring occasionally, until softened, about 5 minutes.
Add the corn, potato, poblano, chipotles, and garlic. Season with salt and pepper and stir to combine.
Add the stock and bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer until the potato is soft, about 10 to 15 minutes.
Using an immersion blender, pulse the soup about 10 times. You want it to stay chunky- not puréed. (Alternatively, half of the soup can be transferred to a blender and pulsed a few times.)
Stir in the milk and cheeses.
Cook, stirring, until the cheese has melted and the chowder thickens slightly, about 5 minutes.
Remove from the heat and stir in the cilantro. Taste and adjust seasoning, as necessary.
To serve, ladle into bowls and top with reserved bacon, avocado, cotija, cilantro, and yogurt, as desired. (I omitted the yogurt.)

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14Mar / 2026

Zuppa Toscana with Cauliflower Gnocchi

This is the second soup I am sharing from Half Baked Harvest. It was really hearty and absolutely delicious comfort food. I love that by using cauliflower gnocchi, the finished dish is gluten-free too.

This recipe was adapted from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals by Tieghan Gerard. Such a great book! 🙂

Yield: Serves 6

4 slices thick-cut bacon, cut crosswise into 1/4-inch strips
1/2 pound hot Italian pork or chicken sausage, casings removed (I used 2 1/2 links)
1/2 large or 1 small yellow onion, chopped
6 large garlic cloves, chopped
2 celery stalks, chopped
6 cups chicken stock (I used 4 cups homemade turkey stock + 2 cups water with 2 tsp Better than Bouillion.)
1 T dried basil
1 T dried oregano
pinch crushed red pepper flakes
Parmesan rind, optional
kosher salt and freshly ground black pepper
10 oz stemmed and chopped Tuscan kale (about 6 cups)
3/4 cup heavy cream or full-fat coconut milk
1/3 cup grated Parmigiano-Reggiano, plus more for garnish
24 oz frozen cauliflower gnocchi (I used Trader Joe’s)
crusty bread, for serving, optional

In a large Dutch oven over medium heat, cook the bacon, stirring occasionally, until the bacon is crispy and the fat has rendered, about 5 to 7 minutes. (I used a large enameled cast iron Dutch oven.)
Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Discard all but 1 tablespoon of the rendered fat in the pot.
Return the pot to medium heat and add the sausage and onion to the rendered bacon fat. Cook, breaking up the sausage with a wooden spoon, until the sausage is browned and the onion is soft and translucent, about 5 to 8 minutes.
Add the garlic and celery and continue to cook for 1 to 2 minutes, until the garlic is fragrant and the celery is soft.
Stir in the stock, dried basil and oregano, red pepper flakes, and Parmesan rind, if using. Season with salt and pepper.
Increase the heat to medium-high and bring to a boil; cook until the flavors have developed, about 5 minutes.
Stir in the kale until wilted.
Reduce the heat to medium and add the cream/coconut milk, grated Parmigiano-Reggiano, and gnocchi. Simmer until the gnocchi is cooked, about 8 minutes. (or according to the package directions)
To serve, remove the Parmesan rind and ladle the soup into bowls. Garnish with reserved bacon and additional grated Parmesan, as desired.

14Mar / 2026

Creamy Ale & Cauliflower Soup with Crispy Rosemary Bacon

I have three soups from Half Baked Harvest to share. All three recipes start by sautéing bacon! 😉 Great cold-weather comfort food.

Ale and bacon were the predominant flavors in this pub-style soup. The puréed cauliflower made it extra creamy. I loved the toppings- the cheese was absolutely essential.

This recipe was adapted from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals by Tieghan Gerard. I served it with sliced pain au levain and green salad.

Yield: Serves 4 to 5

4 slices thick-cut bacon, cut crosswise into 1/4-inch strips
1 T chopped fresh rosemary
1 1/2 tsp smoked paprika, divided
1/4 to 1/2 tsp ground cayenne pepper
1 large yellow onion, chopped
3 celery stalks, chopped
2 cups chicken or vegetable stock, divided
1 head of cauliflower, cored and separated into florets
4 large garlic cloves, finely chopped
2 T fresh thyme leaves (or 2 tsp dried thyme)
crushed red pepper flakes, to taste
kosher salt and freshly ground black pepper
12 oz (1 1/2 cups) pale ale (I used Zero Gravity’s Powder Jones India Pale Ale)
1/2 cup milk (I used 1%)
2 T salted butter
1/2 cup shredded sharp cheddar cheese, for garnish
sliced scallions, for garnish

In a small bowl, combine the rosemary, 1/2 teaspoon of smoked paprika, and the cayenne, to taste. Set aside.
In a large Dutch oven over medium heat, cook the bacon until the fat is rendered and the bacon is crispy, about 5 to 7 minutes. (I used a large enameled cast iron Dutch oven.)
Using a slotted spoon, remove the bacon and transfer to the bowl with the rosemary-paprika mixture; toss to combine. Reserve the rendered bacon fat in the pot.
Add the onion and celery to the pot. Cook over medium heat, stirring occasionally, until soft, about 5 minutes.
Add 1/2 cup of the stock and stir, scraping any browned bits from the bottom of the pot.
Add the cauliflower, garlic, thyme, the remaining teaspoon of smoked paprika, a few grinds of black pepper, and a pinch of red pepper flakes and salt. Toss to coat the florets.
Add the remaining 1 1/2 cups of stock and the beer. Increase the heat to medium-high and bring to a boil; reduce the heat to medium-low and simmer until the cauliflower is fork-tender, about 15 to 20 minutes.
Transfer the mixture to a blender. (I used a Vitamix.) (Alternatively, an immersion blender can be used.) Blend until creamy, about 1 to 2 minutes.
Return to the pot and add the milk and butter. Cook until warmed through, about 3 to 5 minutes. Adjust seasoning with salt and pepper, to taste.
To serve, ladle the soup into bowls and top with the crispy rosemary bacon, shredded cheddar and scallions.

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12Mar / 2026

Giant Braided King Cake with Cream Cheese Icing

We have loved every King Cake we’ve ever eaten but it is always a controversial choice to try a new King Cake recipe in my house. It was little bit less of a battle this year because we’re empty nesters and I had 50% (51%) of the vote! 😉 This version did not disappoint.

This recipe was adapted from Food and Wine, contributed by Melissa Martin. It was inspired by a recipe from Martin’s mother. I used butter instead of lard and modified the method. We traditionally place chocolate in the cake instead of a bean or baby. I used a chunk of dark chocolate this year and my husband and I each got part of it in our slices. Good luck for all! ❤

We absolutely loved the crunchy cinnamon-sugar coating. Amazing. I thought I would have also loved the orange zest in the cream cheese icing but would omit it next time- just personal preference. The creamy icing was minimally sweet which had a nice balance with the cinnamon sugar in the dough and topping.

This iconic Mardi Gras treat can be served other times of the year- without the colored sanding sugars- as a coffee cake.

Yield: Serves 12

For the Dough:

3/4 cup evaporated milk
3/4 cup water
2 T active dry yeast
5 T turbinado sugar, divided
8 T (4 oz or 1 stick) of unsalted butter or 4 oz lard or shortening, at room temperature
1 tsp kosher salt (I used Morton’s)
1 large egg plus 1 egg yolk, at room temperature
2 tsp vanilla extract, divided
480 g (4 cups or 17 oz) all-purpose ﬂour, plus more for dusting and kneading
4 T (2 oz) unsalted butter
piece of chocolate, Hershey’s kiss, plastic baby, nut, coin, or bean, optional

For the Crunchy Cinnamon-Sugar Coating:

3/4 cup turbinado sugar
3/4 cup packed dark brown sugar
1 T ground cinnamon
1 tsp fine sea salt
pinch of freshly grated nutmeg
2 egg yolks
1 T heavy cream

For the Cream Cheese Icing:

1 (8-ounce) package cream cheese, at room temperature
1/3 cup powdered sugar, sifted
2 T unsalted butter, at room temperature
1/2 cup heavy cream, chilled
1 T freshly squeezed lemon juice
1/4 tsp fine sea salt
zest of 1 naval orange, optional
purple, green, and gold (or yellow) sanding sugars

To Make the Dough:

Heat milk and 3/4 cup water in a small saucepan over low until warm (110°F to 115°F).
Transfer to the bowl of stand mixer or a large bowl.
Add yeast and 1 tablespoon turbinado sugar. Let stand until surface bubbles form, 5 to 10 minutes.
Add 1 stick of butter (or lard), salt, egg and egg yolk, 1 teaspoon vanilla, and remaining 4 tablespoons of turbinado sugar.
Using the dough hook attachment, stir until combined. (It’s okay if some lumps of butter (or lard) remain.)
Add flour to bowl, 1/2 cup at a time, and mixing after each addition, adding only just enough flour to create a sticky dough ball. (I added all of the flour.)
Using the dough attachment, knead the dough on low for about 7 to 8 minutes. (Alternatively, with floured hands, turn dough out onto a lightly floured surface. Knead, adding flour a little at a time as needed to prevent dough from sticking, until dough becomes cohesive and a bit shiny, about 8 to 10 minutes.)
Grease another large bowl (or wash, dry, and grease the original bowl). (I used a glass bowl.) Return dough to bowl. Loosely cover with plastic wrap or a clean towel; set in a warm, draft-free place to rise until doubled in size, 25 to 30 minutes. (I put my dough in a proofing oven.) See Note.

To Make the Coating & Shape the Dough:

While the dough is rising, melt butter in a small heavy-bottomed skillet over medium until it starts to brown, about 4 to 5 minutes. Remove from heat, and let cool slightly. Stir in remaining 1 teaspoon vanilla. Set aside.
Make the cinnamon-sugar coating: Combine sugars, cinnamon, sea salt, and nutmeg in a medium bowl; set aside. Whisk together egg yolks and cream in a small bowl. Set aside.
When the dough has doubled in size, place on a lightly floured surface. (I used a silicone pastry mat.) Divide into 3 even pieces, and shape each piece into a 20-inch-long rope. Roll and pat each rope into a 4- x 20-inch rectangle.
Generously brush dough rectangles with melted butter mixture, leaving a 3/4-inch border along long sides.
Set aside 1/3 cup sugar mixture; sprinkle remaining sugar mixture over each dough rectangle, avoiding border.
Brush one long edge of each rectangle with some of the egg wash. Roll up each rectangle, starting from the opposite long edge, to create a rope. Pinch seams to seal. (this was a little messy!) Make sure to seal the edges of the cinnamon sugar–filled ropes well to avoid the sugar seeping out and burning while the cake bakes.
Press the 3 ropes together at one end. Tightly braid, and seal other end. Place braid on a large piece of parchment paper.
Connect the braid ends to form a circle- or oval-shaped ring; tuck ends under the ring.
Nestle the chocolate, baby or bean, etc. into the underside of the cake in a hidden spot, if using.
Transfer cake with parchment paper to a rimmed baking sheet; brush top with the remaining egg wash, and sprinkle with reserved 1/3 cup cinnamon-sugar mixture.
Set cake in a warm, draft-free spot. (I used a proofing oven.) Cover loosely with a dish towel; let rise until doubled in size and dough is taut and springs back when lightly pressed, 25 to 35 minutes. See Note.

To Bake:

Preheat oven to 375°F, preferably on convection.
Bake cake for 20 to 25 minutes, or until internal temperature registers 200°F.
Let cake cool completely, about 1 hour and 30 minutes.

To Make the Icing & To Finish:

Cream together cream cheese, powdered sugar, and butter using an electric mixer, starting on low speed and gradually increasing to high speed, until smooth and fluffy.
Reduce speed to low; gradually beat in cream.
Add lemon juice, fine salt, and orange zest, if using; beat on medium-low speed until smooth, about 5 minutes.
Spread icing over top of cooled cake.
Sprinkle icing with colored sugars in an alternating pattern, as desired.

Note: This recipe uses a good amount of yeast, so keep an eye on it so you can see when the dough has doubled, and don’t let the dough rise for longer than the recommended time.

21Feb / 2026

Pork Chops in Chipotle-Garlic Sauce

This Mexican dish, Chuletas de Puerco Enchipotladas, is often served with warm tortillas. We ate it with roasted potatoes which were also a wonderful accompaniment. Roasted sweet potatoes would be another nice option.

The recipe was adapted from Milk Street. The original recipe calls for 4 chipotle chilies. I used large chilies and the dish was very spicy as a result. I adjusted the heat by incorporating crème fraîche in the sauce but adjusted the recipe below to measure the amount of chopped chilies as their size (and heat) can be variable.

Yield: Serves 4

1 pound plum tomatoes, cored and cut into chunks
1 medium to large white onion, cut into chunks
6 large garlic cloves, peeled
3 to 4 T chopped chipotle chilies in adobo sauce, plus more adobo as needed, to taste
1 tsp ground cumin
Kosher salt and freshly ground black pepper
4 center-cut, 1-inch thick, boneless pork chops, patted dry
1 T grapeseed or other neutral oil
3/4 tsp dried oregano, preferably Mexican
cotija cheese, crumbled, for serving
fresh cilantro leaves, roughly torn or chopped, for serving
crème fraîche or heavy cream, to taste, optional
warm tortillas or roasted potatoes, for serving, as desired

In a blender, puree the tomatoes, onion, garlic, chipotle, cumin, oregano, and 1/2 teaspoon salt until smooth, about 1 to 2 minutes. Add more chipotle, to taste, if desired. (I used a Vitamix.)
Using a paring knife, make a couple of vertical cuts in the silver skin that encircles each chop; evenly space the cuts and try to cut through the silver skin without cutting into the meat. (This prevents them from warping during browning.)
Season the pork chops on both sides with salt and pepper.
In a 12-inch skillet over medium-high, heat the oil until beginning to smoke. (I used a stainless steel sauté pan.)
Add the pork chops in a single layer and cook until well browned, about 3 to 4 minutes. Flip and cook an additional 2 to 3 minutes.
Transfer the pork chops to a plate and let the skillet cool for 2 to 3 minutes.
Add the tomato purée to the skillet. Cook over medium, stirring and scraping up any browned bits, until slightly thickened, 10 to 15 minutes; adjust the heat as needed to maintain a simmer.
Return the chops, browned side up, and any accumulated juices to the pan, nestling the chops into the sauce. Cook, partially covered, until the internal temperature in the meat is 140°F or is just barely pink when cut, 7 to 10 minutes.
Transfer the chops to a plate. (The internal temperature will rise to 145°F as they rest.)
Taste the sauce and season with salt and pepper; for added spiciness, stir in additional adobo, to taste. Add crème fraîche or heavy cream to decrease the spiciness, if desired.
Spoon the sauce over and around the chops, then sprinkle with the Cotija and cilantro.
Serve with warm tortillas or roasted potatoes.

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20Feb / 2026

Tuscan Tomato-Pancetta Chickpea Stew with Chard

This rustic Tuscan chickpea and chard stew, cacciucco de ceci, is a lesser-known version of a famous Tuscan seafood stew, cacciucco. It was hearty and healthy-ish- a wonderful weeknight dish.

This recipe was adapted from Milk Street, contributed by Rose Hattabaugh. Her version incorporates pancetta for richness. I added parmesan rind as well. The grated Parmesan topping was essential.

Yield: Serves 4 to 6

2 T extra-virgin olive oil
4 oz diced pancetta
1 medium to large yellow onion, chopped
1 bunch Swiss chard, stems chopped, leaves cut crosswise into rough 1-inch ribbons, reserved separately
kosher salt and freshly ground black pepper
4 large garlic cloves, thinly sliced
1/4 tsp red pepper flakes
28 oz can whole tomatoes, crushed by hand (I cut them with scissors in the can)
2 15.5-ounce cans chickpeas, 1 cup liquid reserved, drained
Parmesan rind, optional
finely grated Parmesan cheese, to serve (I used Parmigiano-Reggiano)
crusty bread, for serving, optional

In a Dutch oven over medium, heat the oil until shimmering. (I used a medium enameled cast iron pot.)
Add the pancetta and cook, stirring, until beginning to brown and some fat has rendered, 4 to 5 minutes.
Add the onion, chard stems and ½ teaspoon salt; cook over medium, stirring, until softened, about 5 minutes.
Add the garlic and pepper flakes; cook, stirring, until fragrant, about 30 seconds.
Stir in the tomatoes with juices, the chickpeas and reserved liquid, 1 cup water and 1/2 teaspoon each salt and black pepper.
Add Parmesan rind, if using.
Bring to a simmer over medium, then reduce to medium-low, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes.
Stir in the chard leaves. Cook, stirring, until the leaves are tender, 2 to 3 minutes.
Taste and season with salt and pepper. Serve sprinkled with Parmesan with crusty bread on the side, as desired.