You know when you’re ordering at a restaurant, and you’re only kind of hungry so you go for a salad, only to become ravenous as plates start landing on other tables?
I was hoping to tell you that I’d bought a house today. A cute 1930s Victorian farmhouse with tall ceilings and lots of big windows.
I don’t have exciting news yet. Well, unless you count a cavity-free dental appointment, which was a relief after intensive cookbook recipe testing over the past year.
Exciting things are afoot here at Cookie and Kate, but I don’t want to speak too soon and jinx it. For now, I’ll tell you about something else that’s exciting: my friend Ali’s new book, Inspiralize Everything, is here!
Where has the summer gone? School is starting up already, and I’ve only put on my swimsuit once. I’m hoping to find a pool while I still can!
I have a couple of confessions for you today. They’re not very juicy, so don’t get excited. Here’s one: I’m lousy at eating fruit.
You guys. I didn’t work at all from Friday through Monday, and it was glorious. I brought my work with me to Memphis, but I opted for sleeping in, reading and watching the Olympics instead.
Man alive. I just had a really nice chat with some of my favorite bloggers, and my head is spinning. Facebook fans, Instagram, Snapchat, engagement metrics, cookbooks, employees, video.
Welcome to August! Summer is slipping by far too fast. Farmers’ markets are exploding with goodness this month, and fortunately, much of the produce growing now doesn’t need much cooking, if at all.
This peach crisp was supposed to be a cobbler. I tried four times to get that cobbler just right, but during each attempt, I found myself wondering why I wasn’t making a crisp instead.
What do you do when you have extra watermelon? Make watermelon juice, or better yet, watermelon mimosas!
Meet the seven-layer dip of my dreams, which is actually… five layers. Let me explain. I’ve encountered quite a few Tex-Mex seven-layer dips at parties and potlucks.
Alternative title for this post: eighteen summer recipes that boycott the oven! It’s ninety-one and counting outside, so I’m avoiding the oven as much as possible lately.
I sure hope you all enjoy salads as much as I do. I wasn’t kidding when I said they’re all I want to eat this time of year.
Beep beep. Boop boop. One zero one zero zero zero one. I. Am. Recipe. Robot. Yeesh, sorry, I am a little sleep deprived over here.
See that salad? I just ate leftovers for breakfast. After my annual too-many potato chips session at the lake with my family, I’m craving fresh, bright, satisfyingly crunchy things.
Summer came on with a bang. Our weather went from pleasantly warm to blazingly hot. Every year, I relearn what 100 degree weather feels like.
Welcome to the July seasonal produce guide, coming one day early! This week has been crazy with photo shoots for the cookbook.
This post is brought to you by Bob’s Red Mill. I may have implied otherwise, but the cookbook is definitely not done.
My mom’s side of the family gets together every Fourth of July for a family reunion. Each year, we meet up at our cousins’ lake house for some totally classic Independence Day activities.