Some Snackable (Almost-Summer-Solstice) Things . . .

Hello hello! And happy mid-June/almost summer solstice. Time is flying by, as it is wont to do, and I can’t quite believe that Salty Cheesy Herby Crispy Snackable Bakes (my new book) will be hitting shelves in a little more than 3 months! Eek and yay (and please preorder (🙏)). 

And if learning all about the making of this new savory book baby of mine is of interest, please consider subscribing to my paid newsletter. Not only is it full of tantalizing salty cookbook BTS, but by subscribing, you help keep this free letter afloat, too. Win-win, in other words. 

In addition to my surprise at how quickly my new cookbook is barreling down the pike, I also can’t quite believe that I am (finally!) off to Napa this weekend for Cookbook Fest. More on this event below (including the peanut butter rice krispies treats with a milk chocolate topping that I’ll be making and sharing). 

And in addition to all this disbelief, I am also feeling excited (as always) to be offering up three new recipes to you, including the best pancakes you’ve ever had; plus two of the easiest, yet tastiest, early summer cakes, for your baking pleasure: Pineapple Upside Down Cake and Lemon Ricotta Olive Oil Cake (which is best served with some fresh berries on the side, just sayin’). It’s almost time to focus on no-bake desserts, but I’m hoping you’re cool (pun intended) with me slipping in a baked cake or two before that. But before chatting recipes, some newsletter housekeeping . . . 

She’s My Cherry Pie podcast update . . . 

Had the pleasure of chatting with the lovely Tova De Plessis of Essen Bakery all about black and white cookies over on the pod, and Iearned so much about making these iconic NYC treats. Highly recommend giving the episode a listen (and if you have not subscribed or “followed” the pod, please consider doing so). And Tova is just the sweetest human, to boot. 

Some events worth mentioning . . .

As mentioned above, I am going to be in Napa at Cookbook Fest this weekend and in addition to whipping up the aforementioned PB RKTs with milk chocolate (courtesy of one of the festival’s sponsors, TCHO Chocolate) at the festival “Sweet Shop,” along with the lovely Krisina Cho), I am going to participate in a panel moderated by none other than Paula Fobes of the Stained Page News newsletter (an excellent all-things-cookbook related letter). Cookbook writer Viola Buitoni is also participating in the panel and I’ve never met Paul or Viola IRL and am really looking forward to doing so. I am also signing copies of Snackable Bakes over the weekend, AND am participating in a live Last Meals with Josh Sherer event, in which peeps (including me) share their ideal last meal (mine involves spaghetti and meatballs, in case you were wondering). Anyway, if you are SF(ish) based, hope you’ll consider coming to the event. All info is here. 

Also, on Monday June 24th, I will be in conversation with my first baking boss, Renato Poliafito and we’ll be discussing his new book, Dolci! Nato “hired” me at Baked, in Red Hook Brooklyn, almost 20 years ago (the word “hired” is in quotes because I actually worked for free for the first while, while they trained me - I literally knew NOTHING about baking) and he and his team taught me so much and more. And I love it that now we have come full circle and I am interviewing HIM at Rizzoli Books of all places. If you are local, please consider coming. Info is here. 

And . . . Provence! I am going from October 23rd to 29th with Modern Adventures and I want you to come. Info is here.

Recipes . . . 

Alrighty, first up are the best pancakes you’ve ever made. Now I realize how crazily hyperbolic that sounds, but they really are delish and the combo of the cake flour and the generous amount of baking powder (plus buttermilk for tenderness) makes these guys super special. 

Next up is my one-bowl pineapple upside down cake, which is a cinch to make and beloved by all (even those of us that don’t love pineapple upside down cakes - umh, me). I single-bowled this cutie by making the caramel for the topping in the pan you bake the cake in, rather than calling for a saucepan.

Finally, my olive oil lemon ricotta cake is a truly special cake that friends and family alike have gone a bit bananas for . . . ricotta is pure magic in baked goods and contributes moisture and tenderness in spades. And as I said, she is fab served with whipped cream and berries - she’s very blank slate’y that way. 

Finally, some non-food related thoughts . . .

In other news, I loved watching the first season of Blue Lights - an Irish police show that takes place in Belfast, and the second season just became available in the US and I cannot wait to jump back in. Good plot, great acting and like I have said before. I’m really into Irish TV, actors, etc. and this particular example does not disappoint.

As for reading, I really enjoyed Jane Bertch’s The French Ingredient.

I met Jane at Cherry Bombe Jubilee this past April and she was such a warm, funny, elegantly attired peep, that I was instantly smitten. Her book is a memoir all about her move to Paris and the cooking school she started and runs there and I found it fascinating. Lots of info about how Paris and the US differ - stuff I would have thought I knew, but realize now I did not. 

I think that about wraps things up for now. See you in July!