coconut rainbow popsicles

i am staying in the world's cutest airbnb in silver lake this week. it has a tomato plant, a vintage oven, a huge stash of za'atar, and a million stairs leading up to it that make me feel like i'm in a treehouse! (a climate controlled treehouse, thank heavens, because it was one hundred and twelve degrees this week!! don't smell me.) it also has some pretty delicious light pouring in at all hours of the day, so lily and alana and i made our #popsicleweek popsicles in my little kitchen. we used coconut milk, lemongrass, and the most beautiful pluots from the hollywood farmers' market, and then each took a layer to do our thang and make the popsicle equivalent to friendship bracelets. kewt. they tasted like grownup pudding pops, 10/10 would recommend. 

alana infused her layer with lemongrass for the pale green top,

lily mixed in some pluot juice for the bright pink center,

i made a malabi-inspired mix with rosewater, vanilla, and cinnamon,

and then we did a chocolate drizzle and bedazzled them with pistachios, rose petals, coconut, and glee

and then! billy, king of popsicle week, waltzed right in with adrianna and approved of the whole thing and it was, as the kids these days would say, gucci.

my life as a silver lake person has been so tasty and stone-fruit-filled, i can't wait to tell you more about it. but i just have a few more sleeps here, so i'm gonna go cook a branzino because mastering the art of branzino is going to be one thing i do before i leave california. bye!

malabi pops

(this is layer #3 of these coconut rainbow popsicles. click here for the lemongrass layer and here for the pluot layer.)


1 c full-fat coconut milk
1 tsp vanilla bean paste or extract
1/2 tsp rosewater
a pinch of kosher salt
a pinch of cinnamon
2 tb maple syrup, or to taste

optional toppings:

melted chocolate, crushed pistachios, rosebuds, toasted coconut


make your lemongrass layer, pour into the bottom third of your popsicle molds and freeze for 45 minutes. make your pluot layer, pour on top of the lemongrass layer and freeze 15 minutes. insert popsicle sticks and then freeze for another 15 minutes. 

mix together all ingredients for this layer. taste and adjust as desired. pour on top of the pluot layer and freeze for an hour. drizzle with chocolate and top with pistachios, rosebuds, and coconut, if desired. enjoy!


a big green cobbler with leeks, gruyere, and split peas

ok hi from santa monica! i am here this week filming some videos with tastemade and generally worshipping huckleberry every moment i get. i've been wearing the half-bun and a nifty new pair of aviator sunglasses and i got a slight bit of tan, but so far no one has mistaken me for a local. i'm trying to figure it out. is it because i don't have a car and have been walking everywhere? am i acting and dressing like 76º is warmer than it actually is? or maybe it's my accent. syalad, syandwich, syanta monica.

that's ok! even if i was mistaken and someone asked me for directions, i would not know the answer. unless if it were to huckleberry. 

i'm mostly really excited to cook with california produce. and i'm thinking i'll just hide out here until our garden back home comes up with cucumbers and tomatoes and fairytale eggplants (new this year!). which brings me to this recipe, because it's likely my last recipe of the season that will require you to really cook the daylights out of vegetables before eating them...

did i ever tell you about the green party that my parents threw me when i was three? i only vaguely remember it because i was three, it might have been at chuck e cheese, but everything was the color green except for probably the food because that was back when i only ate macaroni and cheese. if i had been eating green foods though, this savory cobbler would have been a good contender for the menu. all it is is five different green things swimming in a pool of gruyere and topped with buttermilk biscuits. you can get with that, right? it's very leek-centric and has a nice scoop of dry split peas, which is a new ingredient for me! i tried them because this year is the international year of pulses (have you taken the pulse pledge yet??) and have been pleasantly surprised at how easy it is to have these little green dudes on hand to throw into soups and stuff.

if you'd like to add in any more green veggies to this cobbler that you have on hand or sub out the spinach for another leaf or the leeks for another allium, go right ahead. this is a very forgiving cobbler!

big green cobbler

serves 6


3 tb butter
3 leeks, chopped
1 zucchini, chopped
Salt and pepper
1 bunch scallions, chopped, whites separated from the greens
2 large cloves garlic, minced
1/4 c flour
1 1/2 c vegetable or chicken broth
1/4 c heavy cream cream
2 packed cups spinach
1 c shredded gruyere
1/2 c dried split peas, cooked according to the package directions


1 1/4 c all-purpose flour, plus more for dusting
1/2 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
14 tb butter, cold and cubed
3 tb buttermilk
1 egg, beaten


Preheat the oven to 425ºf.

In a large pot, melt the butter over medium high heat and add the leeks, zucchini, a pinch of salt, and a few turns of pepper and cook, stirring, until the leeks are soft and translucent, 7-10 minutes. Add the whites of the scallions and the garlic and cook for 1 more minute. Stir in the flour and cook for another minute, and then add about half of the broth. Cook, stirring, until the broth has thickened, and then add the other half of the broth and then cook until thickened. Stir in the cream and spinach and cook until the spinach has wilted. Stir in the cheese, the peas, and all but a handful of the scallion greens and then reduce the heat to low. Let it simmer, stirring occasionally, while you make the biscuits.

To make the biscuits, whisk together the flours, baking powder, and salt. Add the butter and, using a food processor or pastry cutter or your hands, incorporate the butter until the mixture is the consistency of oatmeal. Fold in the remaining handful of scallion greens and then mix in the buttermilk until the mixture comes together to form a dough. Turn it out onto a floured work surface, pat it out to 1/2” thick and then cut out round biscuits, re-rolling scraps as needed.

Pour the green mixture into an oven-safe vessel such as a casserole dish or cast iron pan or dutch oven and then top it with the biscuits. Brush the biscuits with the beaten egg and top with black pepper. Bake until the biscuits are golden brown, begin checking for doneness at 25 minutes. Enjoy!


thank you so much to usa pulses and pulse canada for sponsoring this post! 

whipped yogurt cheesecake with roasted rhubarb

sometimes in the spring i forget that i'm in practically canada because right now it's mid-70s and sunny and there are outdoor vintage tractor auctions about town, but then the sun sticks around shining bright like a diamond until quarter to ten and i'm reminded how essentially arctic we are. pros: i can photograph with natural light literally until 8:30pm, so i feel like i can get so much done. cons: i can photograph in natural light literally until 8:30pm, so i just procrastinate the day away. 


luckily my non-urgency to get home and photograph this weekend led to a lovely bit of time spent in fargo! we had pizza night at rhombus and then crashed at eggsister's spankin new apartment, which is so exquisitely decorated with vintage furniture and homemade blankets. i forgot what life pre-ikea looked like, but life in fargo is still exactly that, and it has so much personality. in the morning we ate bagels at the new great bagel place, visited our favorite coffee spot, and then bopped into unglued and zandbroz and fowler's before going back to the bagel place for some brisket for the road home. it was like we were regular city folk!

now i'm just noodling around, doing some laundry, and trying to get my ducks in a row re: book stuff! did you see the cover?? i'm so excited about it. now we're determining what the spine and back cover will look like.

anywho, shavuot is coming right up this weekend and on shavuot it's customary to eat dairy. cheesecakes and blintzes are traditional, but this year i took a route that requires a little less maintenance and went for a no-bake cheesecake parfait jar thing and topped it with an easy peasy roasted rhubarb that's inspired by claire. the thing is practically idiot proof and it can be made a day in advance. i used a biscoff cookie crust, but feel free to use a graham cracker crust, an oreo crust, a pretzel crust, or, i don't care, a gummy bear crust (?). (with more gumption i would have used the tahini oreos that have been in my fridge for months and that should have spoiled by now and they seemed ok but i was still chicken.) the filling here is just a basic fluffy cream cheese/whipped cream delight that's got some added tang by way of yogurt. it comes together in minutes and it's not too sweet. the rhubarb is though! because rhubarb is so sour, it needs an ass ton of sugar. oh and if you need some rhubarb, come over, my patch is bursting with glee. that's it. happy shavuot!

whipped yogurt cheesecake with roasted rhubarb

serves 6-8



24 biscoff cookies or similar
3 tb coconut oil


1/2 c cream cheese, room temperature
1/4 c powdered sugar
1/8 tsp salt
2 tsp vanilla bean paste or vanilla extract
1/2 tsp rosewater, optional
1/2 c plain full fat greek yogurt or labneh
1/2 c heavy cream

roasted rhubarb:

1 lb rhubarb, chopped into 1” pieces
1/2 c sugar
zest of 1 lemon
1 tb vanilla bean paste or extract
1/8 tsp salt


To make the crust:

Blend the cookies in a food processor until finely ground. Add the coconut oil (it doesn’t need to be melted) and pulse until the mixture clumps together. Distribute the mixture between serving glasses and then use a muddler or the back of a spoon to pack it down firmly. Set aside while you make the filling. 

To make the cheesecake:

In a mixer fitted with a whisk attachment, beat together the cream cheese and powdered sugar on high until smooth. Beat in the salt, vanilla, and rosewater (if using), and then add the yogurt or labneh. Beat on high for a few seconds until combined and smooth. Add the heavy cream and beat on high for about another minute until the mixture holds stiff peaks. Distribute the mixture between your serving glasses and then chill for an hour or overnight. 

To roast the rhubarb:

Preheat the oven to 325ºf. Spread the rhubarb out on a rimmed baking sheet and top it with the sugar, lemon zest, vanilla bean paste or extract, and salt and cover with foil. Roast for 15 minutes covered, and then roast for another 15 minutes uncovered. Let cool. (Store this in an airtight container in the refrigerator overnight if making this the day before.) And then spoon on top of the cheesecake directly before serving. Enjoy!




holy smokes, ireland is a dream. it's not leprechauny or saint patrick's day 24/7 (and i'm a bimbo for ever having that impression), it's basically home to what i imagine would be the greatest somersault ever in the history of mankind. because there are endless rolling hills that are covered in the greenest fluffiest grass you ever did see, they're dotted with zillions of huggable cuddly little lambs*, and when you're done with your miles-long somersault, you could probably just brush the dirt off yourself and walk into a pub and make a million new friends because everybody in ireland is the nicest person you've ever met. it's so cozy there, physically/socially/mentally, it's impossible not to be extraordinarily happy, even outside in the rain with an open container of labneh that's getting soupy. it's very hygge. i think i'm using that word correctly...?

*in my somersault fantasy the lambs don't poop. 

the food was another part of my trip that was completely unexpected. i mean, i came for the butter, and i got the butter, which i ate with total abandon. but i also had meals filled with rhubarb, dainty asparagus, gorgeous greens of every kind (even from the sea!), and the most flavorful gooseberries from the gardens of wherever my group ended up. everybody we met had these massive healthy gardens and the way they used them, how they didn't just pluck a few herbs to put on their supermarket things but rather centered their whole meals around whatever was looking ripe that week, made me determined to come home and finally figure out what to do with all of the chamomile, chive blossoms, and other random plants that popped up in my garden without me even asking them to. i also revisited the idea of getting a pet cow to put the butter making skills that i learned at the butter museum to good use. everything i ate in ireland tasted so pure, there was nothing too complicated or frilly, it was just honest and good to the bone. 

my trip and my liver ended at the ballymaloe literary festival of food and wine, which was next level. i spoke a little about it here and here, but to recap: i can't imagine a food festival getting much better than this. ballymaloe is a little like ireland's stone barns in that it has a huge insane garden and greenhouse that grows everything, even nuts and kiwis, for their restaurants, cooking school, and farm shops. during my days at the fest i learned from yotam, francis, and claire, and at night the place turned into a wild face-melting techno club. i loved every second of it. i took notes, obviously, in hopes that maybe one day there will be an eggboy and molly farm litfest of food and wine.

eeep i can't wait to go back. see you at litfest next year??


one hundred million thank yous to kerrygold for inviting me on this trip!! thank you also to the longueville house and castlemartyr resort for the wonderful hospitality.