JOURNAL

This simple recipe makes the most delicious pineapple jam. I love it on toast with ricotta or swirled in a little plain yogurt. 

These gougères are not quite as hollow and crispy as traditional ones made with all-purpose flour. They are a cross between a French gougère, a Brazilian pão de queijo, and a Venezuelan almojábana. They make a great afternoon snack with a schmear of compound butter (as pictured), and are an extra tasty roll for soup. 

A salty, crunchy, tangy, and herbaceous salad that is super quick to put together.

This cake has two of the qualities I love most in cake— it gets better as the days go by, and it's great any time of the day— even breakfast. It's dairy free, refined sugar free, gluten free, super easy, and tastes like a summer in Italy!