EVERYTHING. BAGEL. SEASONING. I want to put it on everything. Toasts, salads, meat, eggs, you name it. You can buy it at Trader Joes or at Williams Sonoma, OR you can make it yourself. It's really easy and keeps in your pantry for up to 6 months. Enjoy. 


everything bagel seasoning

makes 1 cup


  • 2 T sesame seeds
  • 2 T black sesame seeds
  • 4 T poppyseeds
  • 2 T dried onion
  • 2 T dried garlic


Combine everything in a bowl and store in an airtight container for up to 6 months.


This. Recipe. Is. Insane. And. Very. Easy.

Everything Bagel Dog
Egg Wash

Yes, I am the person who goes out of their way to become best friends with the man holding the tray of pigs in a blanket at a party. I am the girl who gets PISSED when there isn't any ketchup and only mustard (more stories about my passion for ketchup to come). 

While I love the concept of little weenies as appetizers, I usually eat the equivalent of a full-sized hot dog. So, I decided it would be a great idea to turn my favorite cocktail-sized treat into one for adults (which means a large version, lol). 


These dogs have the added addition of everything bagel seasoning which really elevates the dogs by giving them a garlic and onion flavor with a sesame and poppyseed crunch...and it looks pretty great too :). 

What's great about this recipe is it is really easy to make because most of the ingredients are store-bought, with the exception of the everything bagel seasoning, which you can make here, or buy at Trader Joes or Williams Sonoma


jumbo pigs in a blanket with everything bagel seasoning

makes 6-8 



Preheat your oven to 375°F and then defrost your puffy pastry according to the instructions. 

Combine all of the ingredients in your everything bagel seasoning into a bowl. 

Slice your puff pastry horizontally into thin strips. 

Scramble 1 egg and add a teaspoon of water. 

Then, take your hot dogs and pat them dry. I like to use the all beef kosher uncured hot dogs because they don't contain any nitrates. Starting at the top of each dog, take your puff pastry and wrap it around the dog until you get to the bottom. Once you reach the bottom, pinch the puff pasty so it's secure around the dog. Then place the dogs on parchment lined baking sheets.

Take a pastry brush and brush the top of the dogs with egg wash (egg wash will allow the dogs to have a nice shiny texture and it acts a glue for the everything bagel seasoning). 

Top the dogs with your everything bagel seasoning and flakey sea salt (I like to use Maldon sea salt). 

Bake your dogs according to the instructions on the puff pastry packet. Serve them with your choice of condiment and enjoy!


I bought an ice cream/sorbet maker back in September and tucked it away in the back of my cabinet for the summer. Now that the weather is FINALLY nice enough (and I had a ton of kiwis, I mean a ton, leftover from a shoot) I decided to bring out the ice cream machine and given it a try.

I bought an ice cream/sorbet maker back in September and tucked it away in the back of my cabinet for the summer. Now that the weather is FINALLY nice enough (and I had a ton of kiwis, I mean a ton, leftover from a shoot) I decided to bring out the ice cream machine and given it a try.


makes 2 quarts


  •  15 very ripe kiwis
  • 1/2 c sugar
  • juice of 2 limes


Slice the kiwis in half. Using a spoon, carve out the meat of the kiwi, throwing away the hairy exterior. 

Place kiwis in a food processor or blender and pulse a couple of times until the kiwis turn into a smooth puree. Be careful not to process too much, you don't want to pulverize the seeds. 

Pour in your sugar and lime juice. Pulse a few more times. Let your ice cream chill in the freezer for at least two hours and up to overnight. 

Following the instructions according to your manufacturer, turn on your ice cream machine, add the puree, and let it spin for 25 minutes. Place in a container and freeze for several more hours until the sorbet reaches your desired consistency. 

Scoop and enjoy on it's own, with champagne, or with a creamy panna cotta or tangy yogurt. 



I've been making a lot of fresh pasta lately and the pasta dough I have been making has been an egg yolk dough. As a result, I have a shit ton of egg whites chilling an a quart container in my fridge. I am going to be making an egg white cupcake-cake (you know the ones where you lay out a bunch of cupcakes and frost it into a design) later this week for a birthday party, so stay tuned for that, but in the meantime I decided to make some simple meringues. 

I am not a huge fan of plain meringues, they are a little too sugary for me, so I decided to balance them with a homemade tangy blueberry compote and some bitter dark chocolate. The poppy seeds add a nice toasted finish too. 

Blueberry and Poppyseed Meringues with Dark Chocolate

makes 10 meringues

for the meringue:

  • 3 (90 grams) large egg whites, at room temp (this is very important)
  • 1/4 t cream of tartar
  • 1/8 t kosher salt
  • 2 T powdered sugar (confectioners sugar)
  •  3/4 cup (150 grams) plus 1 T granulated sugar
  • 1/2 t vanilla extract
  • 2 T poppyseeds
  • 1/2 c chopped dark chocolate

for the blueberry compote:

  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar
  • juice and zest of 1/2 lemon


* Keep the egg whites at room temp because it is what will allow the eggs to get the volume that you are looking for with your big fluffy meringues. You want to take your egg white out of the fridge 1 hour before you make your meringues. 

Preheat your oven to 250°F and line a baking sheet with parchment paper. 

In a small saucepan over a medium/high heat, combine your blueberries, sugar, lemon juice and lemon zest. Let the mixture cook down, once it has reduced by half you know your compote is ready, be careful, the mixture is hot. You can either leave the blueberries whole or muddle them in the pan for a more compote-like texture. Set aside to cool. 

Use a stand mixer with the whisk attachment (this is easiest unless you're trying to get a big arm workout in) that is VERY clean. If there is any water or residue of any kind, your meringues might not turn out and that would suck. When you know that your bowl is thoroughly clean, add the egg whites, salt, and cream of tartar. Whip on high for 3 mins until soft peaks form. 

While the whites are being whipped, sift together 2 T powdered sugar and 1 T granulated sugar, discarding the big bits left in your sieve. Set aside. 

Once the soft peaks form, keep your standing mixer running at a medium-high speed slowly add 1 T of sugar at a time, this whole process should take you five minutes, until all the sugar has been added. Once the sugar is added, continue to whip for 2-3 more mins until you have thick, glossy, stiff peaks. 

Remove from the mixer and fold in 1/3 of your cooled blueberry compote to create a beautiful swirled effect, reserving the rest for later. Using a tablespoon, spoon out dollops of the meringue mixture onto the parchment paper, about 1/2 inch apart from each other. Taking a smaller spoon, create a divot in the middle of each meringue. Fill each divot with a small about of the reserved compote, top with chopped chocolate and poppyseeds. 

Bake in the oven for 1 hour, do not open the oven at any time. Let cool completely before you eat or the compote will fall right through the meringue. Enjoy. 


This recipe is based off of Dorie Greenspan's Snowball Meringue recipe with a few slight modifications. 


As it starts to be less shitty outside, we're able to enjoy some of the great bounties of the season... and I'm primarily talking about fruit. Cherry season is May - August, and I recently got my hands on some juicy cherries. I love a good sour cream coffee cake, so I combined them in this recipe. Hope you enjoy. 

cherry coffee cake


makes 1, 9x5 in. loaf pan

for the crumble:

  • 1/2 c AP flour
  • 1/4 c LBS
  • 2 T cold, unsalted butter, cut into cubes
  • 1/4 t kosher salt
  • 1 1/4 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t clove 
  • 3/4 c pecans, optional

for the cake:

  • 1 1/4 c cake flour (not self-rising)
  • 1 t baking powder
  • 1/4 t baking soda
  • 1/2 t kosher salt
  • 6 T unsalted butter
  • 3/4 c sour cream
  • 1/4 c sugar
  • 2 eggs, room temp
  • 1 t vanilla extract 
  • 1 c pitted cherries



Preheat oven to 350 degrees F and grease your 9x5 in. pan

For the crumble, mix together all the ingredients with your fingers until it forms a crumble.

For the cake, paddle together butter and sugar in an electric mixer until blonde (4-5 mins). Add eggs, one at a time, until just incorporated. Add in sour cream and vanilla extract. Mix until just combined. 

In a separate bowl, mix together your dry ingredients (flour, baking powder, baking soda, salt). Slowly add to the wet ingredients and mix until it just comes together. Fold in your cherries. 

Pour 1/2 of the cake mixture into the pan, add 1/3 of your crumble, cover with the rest of your mixture. Cover with remaining crumble. 

Bake for 50 minutes, rotating the pan halfway through. 

Let cool for 30 minutes, seriously though, I know it's hard to wait but it will allow the cherries to set and it will taste much better. Enjoy. 


recipe inspired by my girl, ina garten.