What I'm cooking, baking, and eating right now
Highlights of what I cooked, baked, and ate (out) in February
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I always forget how quickly February flies by—before you know it, it's gone in a flash! But I made sure to savor every moment, with no shortage of cooking, baking, and indulging in some seriously incredible food.
Every Friday on my Instagram , I share the best dish that I make each week, and there are always so many other worthy contenders that don’t get the spotlight. Today’s “What I’m cooking, baking, and eating right now” issue highlights my biggest culinary successes (and the occasional miss) from the last month, plus any noteworthy restaurant experiences I’ve had. I hope these lists inspire you to try something new and delicious in March, or beyond!
On a related note, I recently started What I Ate in One Year, a new book by Stanley Tucci that’s essentially a twelve month food diary, detailing everything he ate during that time. I'll share my thoughts on whether it's worth reading in a future post, but the premise definitely piques my interest (and kind of relates to what I’m doing here), so I'm excited to dive in.
Ok, let’s dish!
What I’m Cooking 🍳
This was a challenging month to select my best of the best home-cooked meals, and here they are. (Note: the cool new green type links to the recipes!)
Chicken Thighs and Fries, Julia Turshen, Keep Calm and Cook On. I made this for dinner a couple of times this month because 1) it’s so darn easy, 2) everything fits neatly onto a single sheet pan (meaning minimal clean-up required!), 3) the sauce you drizzle over everything is super-tasty, and 4) I welcome any excuse to make oven-baked shoestring fries—which are pretty decent if you choose a good brand (Alexia and Ore Ida are favorites).
Chicken with Mustard Mascarpone Marsala Sauce, Giada De Laurentiis, Everyday Italian. I’ve been making this dish for years because you just can't go wrong with chicken and mushrooms in a tangy, creamy Marsala sauce over a bed of fettuccine. But, of course, you should judge for yourself!
La Scala Chopped Salad Dupe, Kathleen Ashmore, Kat Can Cook. When I'm in Los Angeles, I love stopping by La Scala for their famous chopped salad. Now, with this recipe, I've been able to enjoy it at home too. The salad is simple—chopped iceberg, salami, mozzarella, and chickpeas, all tossed in a lemon Parmesan dressing. Yet, it’s so satisfying. You can easily swap in shredded rotisserie chicken or extra mozzarella for the salami to suit your dietary preferences.
Round Swamp Farm Chicken Salad Dupe, Danielle Sepsy, Got Room For More. After the pricey but highly delicious chicken salad from Round Swamp Farm (a popular Hamptons market chain) went viral last year, this impressive copycat recipe emerged. I have to agree—it’s pretty special, especially with its finely shredded texture, achieved using a stand mixer with the whisk attachment! The hint of rice vinegar adds a unique touch, giving it a distinct and special flavor.
Broccoli and Cheese Galette, Daniel Gritzer, Serious Eats. I’m a big fan of a savory galette—a freeform tart brimming with delicious ingredients—for dinner. This one, with sautéed broccoli and onions in a rich, creamy Gruyère béchamel sauce, was the perfect way to elevate one of our recent Meatless Mondays.
Saucy Chicken and Cabbage Satay Bowls, Caro Chambers, What to Cook When You Don’t Feel Like Cooking. My list would not be complete without at least one recipe from What to Cook When You Don’t Feel Like Cooking (this month, I actually have two!). This dish is a fantastic low-carb weeknight option, combining the elements of chicken satay (chicken, rich peanut sauce) stir-fried with shredded cabbage (from pre-packaged cole slaw mix) and mushrooms.
Big! Turkey Smash Burger Tacos, Julia Turshen, Keep Calm & Cook On. The smash burger taco craze lives on with this recipe that had my kids completely freaking out while eating. Two notes: As advertised, they are BIG. I made mine with about 1/4-1/3 lb. of ground turkey instead of the recommended 1/2 lb., which my boys easily devoured. Also, keep an eye on them while they cook—despite adjusting the heat, mine took much less time than the recipe suggested (just make sure the burger is fully cooked through!). I made a variation of the special sauce in this recipe as a topper and loved it!
Steak Chimichurri Dense Bean Salad, Violet Witchel, TikTok. After writing about beans in my last newsletter, I couldn’t resist satisfying my craving with a hearty, dense bean salad. Dishes like this one are my favorite because they pack in protein from multiple sources—in this case, flank steak, garbanzo and cannellini beans, and mozzarella cheese pearls. As always, depending on your preference, substitutions abound with this one!
Jammy Tomato Feta Rice with Herby Pork Tenderloin, Caroline Chambers, What to Cook When You Don’t Feel Like Cooking. Here’s WTC recipe #2 (clearly, I’m getting my money’s worth on this Substack!). This is another one-sheet pan wonder, reminiscent of the viral tomato feta pasta from TikTok a few years ago. The rice is fantastic on its own, and I’ll definitely be making this dish again—both with and without meat!
Sourdough Toast with Farmer’s Cheese, Smoked Salmon, Cucumber, and Capers, my own creation. This was my go-to lunch in February, topped off with a sprinkle of Trader Joe’s Everything But the Bagel Seasoning Blend. Lately, I’ve been seeing a lot of recipes using farmer’s cheese. To me, it tastes like a cross between cottage and ricotta cheeses; it’s high in protein and calcium, low in fat, and virtually lactose-free. I’ve been loving the Lifeway brand, which has a nice tang, but Friendship also makes an excellent one.
What I’m Baking 🍪
As I look back at what I baked in February, it’s clear that it was a month for muffins! This wasn’t exactly my plan, but with National Muffin Day coincidentally falling on February 20, it feels like my timing couldn’t have been better.
Milk Bread Pull-Apart Rolls, Naz Derevian, New York Times Cooking. Oh. Em. Gee. Every time I make these milk bread buns, they’re a total wow! Yeasted breads can seem intimidating, but this one is surprisingly easy. The only thing it needs is a little time for two rises. These pillowy rolls always receive rave reviews when I serve them, and they've been the perfect accompaniment to soup this winter.
Brookies, Jenn Segal, Once Upon A Chef. These brownie-chocolate chip cookie hybrids are one of my favorite ‘best of both worlds” fusion treats. Always a crowd-pleaser, they disappear in no time whenever I bring them to events or bake sales (this month, they made an appearance at a Super Bowl party).
Apple & Toasted-Oat Muffins, Julia Turshen, Small Victories. I love rediscovering a great recipe, like these muffins I used to make often when Turshen's Small Victories cookbook first came out. They're packed with apples, and the toasted oats give them an extra special touch. So happy to bring these back into the rotation!
Chocolate-Covered Strawberry White Chocolate Tart, Katie Lee Biegel, katieleebiegel.com. I was SO excited to serve this chocolate-covered strawberry white chocolate tart for Valentine's Day. Looking at the picture below, you might think it turned out perfectly. However, the top chocolate layer ended up way too thick and hardened into something you couldn’t even cut through with a fork. I'm sharing it here because the tart components were delicious, and I’ll definitely make it again—though next time, I’ll use just a quarter of the amount of chocolate the recipe calls for.
Chocolate Peanut Butter Banana Bread, Sarah Fennel, Broma Bakery. During a recent weekend of procrastibaking (yes, it’s a real thing!), which also included the below-noted scones and coconut muffins, I made a delicious twist on classic banana bread, with chocolate and peanut butter both inside and drizzled on top.
Irish Soda Bread Scones, Deb Perelman, Smitten Kitchen. I’ve been eager to get into NYC to try the much-buzzed-about Mary O’s Irish Soda Bread Scones, which look incredible with their warm pat of butter and homemade blackberry jam. Until I get the chance, I found this recipe originally from Cook’s Illustrated and adapted by Deb Perelman, which seemed like a worthy make-at-home substitute. The scones turned out tender and almost cake-like (thanks to the cake flour) and tasted wonderful. And a little confession before you judge: I unintentionally veered from their traditional round shape and trademark cross pattern, going with triangular wedges instead, but they still made me happy!
Double Coconut Muffins, Deb Perelman, Smitten Kitchen. The “double” in these muffins comes from using both coconut oil and sweetened shredded coconut—pure coconut magic. I added some toasted chopped macadamia nuts for extra oomph. If you’re a coconut fan, these are a must-try!
Jordan Marsh’s Blueberry Muffins, adapated by Marion Burros, New York Times Cooking. I always return to this classic blueberry muffin recipe because it creates a deliciously moist muffin that never fails me. Originally from a mid-1800s cookbook (!), it later became a signature muffin at the Jordan Marsh department store in Boston. Though the store closed, Marian Burros tracked down and adapted the recipe, and it’s been enjoyed by many ever since.
Where & What I’m Eating Out 🍽️
Since returning from my California wine trip at the start of February, I have been enjoying an exclusively New Jersey restaurant month with these three great options.
Razza, Jersey City, NJ. Razza, known for its traditional and artisanal pizzas cooked in a wood-burning oven, is often hailed as one of the best pizzerias outside NYC. Our recent Saturday night visit began with a frustratingly long wait, despite having a reservation and arriving on time. However, the refreshing blood orange gin fizz I ordered while waiting set the tone for the rest of the evening. We started with the house-made bread and butter, an unexpected favorite of the meal. The pepperoni pie was also a hit, and while I loved the potato pie (topped with sliced fingerlings, fresh mozzarella, raclette, and leeks), my husband and son preferred the more traditional option. The apple olive oil cake with crème fraîche whipped cream was light, fresh, and the perfect ending to our meal. Next time, I’d skip the kale salad, which was a bit tough and chewy. Overall, a great meal and a memorable night out in Jersey City!
La Focaccia- Summit, NJ. We celebrated my sister-in-law’s birthday at this pleasantly surprising Italian BYO spot in Summit. Every bite was excellent—from the house-made focaccia that kicked off the meal, to the artichoke salad appetizer with plenty of shaved parm and a light lemon vinaigrette, to the duck breast with apricots in a rich port wine reduction, and finally, the affogato sundae and warm zeppoles for dessert. Honestly, I couldn’t find anything to fault. I’d definitely return!
Willow & Whisk, Wyckhoff, NJ (second location in Millburn). I recently had breakfast at this popular suburban brunch spot. Their extensive drink menu, featuring great coffees, teas, and creative mocktails, is worth the visit alone. My usual Hot & Oat Iced Latte was perfect, as always. The egg dishes are standout options—try the Cacio E Pepe Scramble, SoCal Breakfast Bowl, Frittata Bites, or Smoked Salmon Benedict. For lunch, the Crispy Shallot Burger and Brussels Bowl are favorites. If you’re in the mood for something sweet, try the Mini Brioche French Toast Bites or Lemon Ricotta Poppers with blueberries and lemon curd. Reservations are a must unless you’re okay with waiting for limited bar seating.
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Enjoy the rest of your week!
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Wow, so much cooking inspiration here! Thanks for sharing.
I've been looking for a soda bread recipe — I'll have to give these a try! Thank you for the roundup!