One of my favorite parts of recipe development is playing around with food photography. Please enjoy some experimental shots that didn’t make the cut for our new pretzel bite recipe. 🖤 cult.st/recipes/pretze…

10-year-old Sarah thought having these in the freezer meant you’d made it as an adult. She was absolutely right.

In this month’s Cooking the Books, Bryn Jackson and I got “high-end flavor blasted” by the Bavel DTLA cookbook. 📝 cult.st/reviews/bavel

This is how it goes any time I cook something new with Bryn Jackson

I made some absolutely “bonk” food from eric wareheim’s cookbook this week, and wrote a whole ass review of my experience: 📝 cult.st/reviews/foodhe…

I’ve been testing video on Along for 4 months now – here’s what I know: 🎬 what used to take 2-3 weeks to push live, now takes a single day. ✍️ I can edit my videos AFTER uploading without losing links or comments. 🤳 no more bulky video gear! It’s all on my phone. A+++

I have 2 more invites to join Along! Who wants in??

This week I’m cooking out of “The Food of Sichuan” to give it a home cook’s review… 👩🏻‍🍳 Day 1: Twice-cooked pork + Phoenix tails w/ sesame sauce ✍️ Full review up at cult.st

This week on Cooking The Books, I reviewed “The Food of Sichuan” by Fuchsia Dunlop! 📆 5 days 👩🏻‍🍳 27 dishes Here’s how it went:

This week I reviewed “Mission Vegan” by Danny Bowien! Full review up at cult.st

Winner, winner, turkey dinner.

And I loveitIloveitIloveit!

I suddenly said goodbye to my best friend and first “my” dog, Roxy over the holidays. It’s been so unbelievably hard without her, but this gift from the vcapethealth team who did everything they could to save her was so welcome and thoughtful. I love you, “Lil’ Rabbit Foot” ❤️‍🩹

🦑