Passover Chocolate Chip Cookies

Frozen cookie dough is an essential part of baby meal prep!!!! And just because Passover is around the corner doesn’t make this any different. Well, it actually kind of makes it easier because these cookies are, like, stupidly simple to make. One-bowl, three-minute simple. Remember this Passover cookie cake from a few years ago? Magic, right?! So chewy, delicious, and satisfying, and easy enough that some people asked if there was a typo and if there should have been more steps (no typo!). So these chocolate chip cookies are just hand-held versions of that cake that kind of take on a new life of their own because when they’re in this smaller shape and rolled in sugar, they get a crisp crunchy shell but stay so amazingly chewy inside. And also, you can keep this dough in the freezer and bake off only one or two cookies at a time as needed, so the convenience is real. And the flavor is awesome too, thanks to a tasty nut flour base. If you’d like to change things up and add dried fruit or M&M’s or other candy or chopped nuts, you can totally do that with these. Happy almost Passover! 

Passover Chocolate Chip Cookies

makes 12


1 c (112g) almond flour

1 c (112g) hazelnut flour, or 1 more cup almond flour

1/2 c (100g) lightly packed light brown sugar 

1/2 c (100g) sugar 

3/4 tsp kosher salt 

1 large egg 

1 tb vanilla extract 

1/2 tsp almond extract 

3 oz chopped chocolate or chocolate chips (any kind!)

Coarse sanding sugar or turbinado sugar


If baking immediately, preheat the oven to 350ºf. If preparing for the freezer, see below for directions. Line a baking sheet with parchment and set it aside.

In a large bowl, combine the flours, sugars, and salt. Add the egg, vanilla, and almond and stir to combine and then stir in the chocolate. The whole mixture might seem dry at first, but keep on stirring and it will come together. Roll balls that are slightly larger than golf balls and roll them in sanding sugar. Flatten them slightly and then place them on the baking sheet, 1” apart.

If baking immediately, bake for 15 minutes, until lightly browned on the bottom. Let cool slightly and enjoy! They will be super gooey when they come out of the oven but they will get chewy as they cool.

If preparing to freeze, stick the baking sheet in the freezer until the dough is frozen, about an hour or so, and then transfer to a ziploc bag. Label and freeze for up to 3 months. Bake cookies 1” apart on a baking sheet lined with parchment at 350ºf for about 20 minutes, or until lightly browned on the bottom. Let cool slightly and enjoy! They will be super gooey when they come out of the oven but they will get chewy as they cool.

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!


sriracha egg salad

here are two equal and opposite reactions: making your own mayonnaise and then eating your own mayonnaise. that is, if you make it by hand, which is actually really satisfying and the best* thing that you can possibly do in the kitchen now that it's short sleeve season. 

*in addition to a whole bunch of other things, like kneading bread dough by hand...

it's also really fascinating to see with your own two eyeballs how mayonnaise really is just eggs and oil, and i think that makes egg salad extra funny. eggs coated in eggs. lol. you'd think eggboy would move mountains for the stuff, but he despises it. i told him how weird that is and his response was i'm not mayo boy, which is probably fair since i love olive oil but can't really do olives. 

and all that means is more egg salad for me. yay!!!!!!!

love egg salad because: 

1. i'm 90,

2. it's so soft,

but it has to be severely mayo-y and salted ferociouslywhich you can do easily when you make it from scratch. and another thing that you can do easily when you make it from scratch is use olive oil in your mayonnaise, for a healthier option, and then eat all of it in the comfort of your own home without worrying that you're offending someone with the smell of hard boiled eggs.

i'm about to tell you how to whisk mayo by hand for this egg salad.

i know, i know, making mayo in a blender takes but one second. i know.

you can also buy mayo at the store. i know. 

but we're going to make it by hand because it's fun, it's good for you, and you might find yourself in a blender-less, mayo-less world one of these days and you need to know how to fend for yourself. the rest of this recipe is an easy peasy straightforward egg salad scenario that gathers sweetness and crunch from chopped onion and a bite from dijon and sriracha. (there's no celery here, i didn't want it here.) it's equally at home on crunchy toast as it is sandwiched between fluffy white bread, and if you want to just eat is straight with a spoon, you can do that too.

sriracha egg salad

makes 4-6 servings


1 large egg yolk

1 tb dijon mustard

1 tsp sriracha

1/2 tsp sugar

kosher salt and black pepper, to taste

1/2 c extra virgin olive oil

1 tb lemon juice

8 large hard boiled eggs

1/2 small white onion, minced

2 cloves garlic, minced




in a large mixing bowl, whisk together the egg yolk, mustard, sriracha, sugar, a good pinch of salt, and a couple turns of black pepper. continue to whisk, vigorously, and do not stop until i say. using your other hand, drizzle in the oil as slowly as possible. the oil stream should be the thickness of a strand of hair. once the mixture has thickened and become pale, you can increase the speed of the pour slightly. (how is your arm? do you need to switch hands? you can do that quickly.) once all of the oil has been added, whisk in the lemon juice. stop whisking. taste and adjust salt, pepper, and sriracha as desired. 

transfer the mayo to a small container. there's no need to dirty up another large bowl, you can just go forth and make your egg salad in the bowl where you just made your mayo. 

to do this, place your eggs in the bowl and use a pastry cutter to give them a rough chop. alternatively, you can chop the eggs with a knife before putting them in your bowl. fold in the onion and garlic and add a good pinch of salt. like i said, i like a severely mayo-y egg salad, so if it were up to me i'd stir in all of the mayo that we just made and be done. but i don't want to offend you, so start by folding in half of the mayo, and then add more as desired. reserve any unused mayo for anything you want. eat all of your egg salad at once! or within 3-4 days. 



thank you so much to the american egg board for sponsoring this post! check out their good egg project site to get to know the family-owned farms that are part of the board and read about their efforts to create sustainable, healthy, and comfortable environments for their chickens.

drunken zucchini noodles

greetings from fort worth! i have already lost count of my taco intake and i'm slowly adjusting to/falling in love with the extremely friendly stranger people here. they are so delightful, i even got an unsolicited rhubarb jam recipe from a lady at the market. (it has cherry jell-o in it!) 

a majority of my texas existence has been spent in a dark corner of the stage, wiggling my toe off in the name of vibraphone sustenance, and flipping through genius recipes during my breaks (you are a silly goose if you don't have that book yet). i can't see any of the singers unfortunately, but boy do they sound great.

there's one line in the opera that i could listen to over and over and over, it's towards the end when michael's character, who is starving and cold and searching for food, sings the most beautiful melody with the words:

...maybe there are worms in the backyard... 

the end of the world is near and, oh goodness, the way that michael sings this line gets at my deepest shivers. it's one of the most haunting moments in the piece and i love it with the same intensity that worms gross me out. am i doing a good job of convincing you to come? worms, blood, apocalypse? truly, this opera is a crazy delicious gem and day-long rehearsals do not feel so day-long. 

when i'm not in rehearsal, i'm working with a lot of lovely restrictions that aren't as bad as the apocalypse but still, errm, adjustments. a kitchenette with two hot burners, no oven, and a camera lens that has lost his ability to focus. so! eggboy said it will be like learning to write with my left hand, and so far it's been really quite exciting, in a cutthroat kitchen type of way. i had a morning of steamed stove-top cake research, i bought ingredients for a rhubarb curd crepe cake which i am going to attempt without a whisk, and, ok, i'm going to learn how to take a disposable camera photo. 


my kitchenette does not have a spiralizer, but my home does, and i miss it very much! it arrived in the mail right before i left, so i quick made all of the noodles that i could and pretended to be ali maffucci. you all have her book, right??? i am so into it, it makes me want to eat so many vegetables, i don't even know myself anymore. these drunken zucchini noodles were one of the first recipes i made out of it, because i miss the drunken noodles at sripraphai and also because "zucchini" was the first large word that i ever learned how to spell and for all of first grade spelling it out loud was my go-to party trick. 

it kind of goes without saying, but these noodles present an excellent solution to the conundrum of wanting to sit on the couch, watch veep, and mindlessly shovel thai takeout into your mouth, but not wanting to feel like poop afterwards. they're delicious!!! 

drunken zucchini noodles 

from ali maffucci's inspiralized


1 tb hoisin sauce

1 tb low-sodium soy sauce

1/2 tb oyster sauce

1 tb thai chili oil

1 tb thai or vietnamese fish sauce

1 tb virgin coconut oil

8 oz ground pork

2 small shallots, minced

1 medium garlic clove, minced

1 red bell pepper, sliced into strips

2 thinly sliced scallions

2 medium zucchini, spiralized with blade a

3 tb chopped fresh thai basil leaves


heat a large nonstick skillet over medium heat. add the hoisin, soy sauce, oyster sauce, chili oil, and fish sauce and heat for about 2 minutes. transfer to a bowl.

add the coconut oil to the skillet and heat until shimmering. add the pork and cook, breaking up with a wooden spoon, for 5 minutes or so, until cooked through and browned. add the shallots and garlic and cook for 2-3 more minutes.

return the sauce mixture to the skillet and add the bell pepper and scallions. cook for 1 minute, stirring frequently. add the zucchini noodles and cook 2-3 more minutes or until the zucchini noodles soften. fold in the basil leaves, taste and adjust sauces if desired.



pictured: bowls // pan // cutting board // spurtle