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Turkey pot pie

A 3/4 view into a cast iron pan of turkey pot pie topped with nine biscuits. A wooden spoon has been stuck into the back of the pot, as if it had just been carried to the table for serving.

The first time I made this turkey pot pie was the second time I’d spent a holiday with my now-husband’s family. I’d driven up the day after Thanksgiving to spend the rest of the weekend with everyone in Asheville, and, given that I’d missed out on all the cooking from the day before, I volunteered to throw something together out of the leftovers. Pot pie seemed the obvious choice.  We had...

Apple spice layer cake

A slice of cake stands on a plate next to a fork. You can clearly see chunks of apples bound by caramel between each layer of cake. The rest of the cake sits on a white stand in the background, with a few green apples scattered around it.

This apple spice cake is, no lie, the best cake I’ve ever made. And I’m not just saying that because I developed the recipe for my wedding cake – I’ve made it this week for the blog (and for Jackson to share with his co-workers), and I’m making it again next week for Thanksgiving dessert.  It’s the most perfect fall dessert I can imagine – moist but not dense cake that has a...

Fall grain salad with mushrooms

A serving bowl of salad sits on a wooden cutting board with a serving spoon. There is a pile of plates and forks visible in the background.

Last year (ed. note: it was 2019), I was lucky enough to find a copy of Ilene Rosen’s Saladish at a little publisher’s overstock bookstore in Athens. I was thrilled. The book had been on my wishlist forever. And while I can’t say that it’s gone into heavy rotation – I’m too easily distracted for that – it is full of exactly the sort of food I love to cook. Simple, vegetable...

Roasted tomato soup

A bowl of tomato soup sits on a plate with two triangles of grilled cheese. A spoon rests in the bowl of soup, as if someone stepped away briefly to grab a drink.

Sometimes a recipe comes to you fully formed and perfect – my grandmother’s pimento cheese, the tiny meatballs the church ladies bring to the potluck every fourth Sunday, or the cheese dip from Taqueria del Sol. And sometimes, as is the case with this roasted tomato soup, a recipe is the culmination of many years of tweaking and experimentation – something that is perfect right up...

Hearty apple muffins

6 muffins sit on a cutting board. The closest muffin has been cut in half so apple chunks in the crumb are clearly visible. There is an empty plate to the right of the cutting board, and a bowl of out-of-focus apples in the background.

These apple muffins were born of spite.  It’s a weird way to come up with a recipe, I know, but let me explain.  I want to take you back to 2018 – I’m three weeks into my culinary school externship at a bakery in Atlanta, just starting to feel like I have my feet under me. I’m starting to understand where things are and how things work. It’s not a big operation – we...

Wedding cake diaries: finding my perfect spice cake

If you’re subscribed to the email newsletter (and I hope you are – we have fun over there), you know that I’ve barely been in town long enough to catch my breath before turning around and heading back out again. The reasons for all this travel couldn’t be happier, but the near-constant nature of it has been a bit draining and has made my normal schedule of recipe...

Multigrain country table bread

This bread was an accident, really. I’ve been trying to develop a rustic, seedy whole wheat sandwich bread for a very specific open-face sandwich, and I can’t say it’s going all that well. The bread keeps coming out delicate and fluffy instead of toothsome and chewy, the loaves rise too aggressively, and I can’t find commercial cracked wheat to test against my homemade stuff to make sure it works...

Randomly on a Thursday

It has been Thursday for the last three days, and the fact that it is actually Thursday today is somehow not doing anything to improve the situation. I’m feeling a bit unmoored from my schedule, which mostly means that I’m walking around with the looming dread that I’ve forgotten something terribly important. I’m trying not to think too hard about this. Please tell me I’m not the only one...

Valentine’s Day grapefruit sugar cookies

There has been snow on my patio for nearly two weeks at this point – and not small amounts either. I have discovered that snow comes in different textures and road salt in different colors. I’ve watched the owners of the car across the street unsuccessfully attempt to unearth it from nearly five feet of plowed and piled snow.  The southerner in me is equal parts delighted and baffled...

An exhaustive guide to toasting nuts in the microwave

At this point in the pandemic, it’s fair to say that the YouTube algorithm knows me pretty well. So when it suggested Food and Wine’s Mad Genius video on toasting nuts in the microwave, I obviously clicked on it.  Weird method, easily testable subject, potential for drastic time savings? Yes please.  I figured this would be a fun, fast little experiment that I could knock out in one or...

Hi! I’m Jessi

A culinary degree and two years of professional experience has not stopped Jessi from making stupid mistakes – she just makes them more efficiently. She habitually reads cookbooks before bed, loses track of time on Wikipedia, and yells at cooking shows like dads watching football. She lives in Brooklyn with her husband Jackson, five plants, and more cookbooks than a 600 square foot studio should hold.

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