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Articles by Brooke Eliason
Brooke Eliason | Substack
The Foodletter (By Female Foodie) femalefoodie.com @femalefoodie +1
Jessica Bennett: How Alice Lane Founder Sold Her Dream Home To Build A Design & Retail Empire
Join thousands of other listeners on our Substack, The Foodletter! In this episode, Brooke sits down with the inspiring Jessica Bennett—founder, creative director, and podcast host at Alice Lane Interior Design and Alice Lane Home Collection. Known for her thoughtful, sophisticated interiors and warm approach to design, Jessica shares her entrepreneurial journey, how she transitioned from advertising to interior design, and the powerful “why” behind client choices.
Homemade Strawberry Ice Cream
There is nothing better when strawberries are in peak season and you come home with a crate (or two or three) with endless possibilities of strawberry cooking dreams come true. If you love strawberry desserts, this homemade fresh strawberry and ricotta ice cream should be your next move. Easy to make, this ice cream is the perfect way to enjoy those fresh strawberries without distracting from their pure, amazing flavor.
Grilled Lemon Pepper Chicken
Step into the season of all things grilling with us, where cooking outside is never a bad idea and the smoky flavor that you can only get from the grill is (in our humble opinion) one of the better things in life. This grilled lemon pepper chicken recipe is bursting with charred, lemony flavor. It will take you 5 minutes to throw together the marinade and no more than 10-12 minutes for it to cook on the grill.
Waldorf Chicken Salad
A good salad has three things in our book: the perfect combination of textures, the right mix of color, and of course the ideal blend of flavors. This Waldorf Chicken Salad has all three of those key elements. The candied pecans and perfectly cooked chicken breast are the create a beautiful juxtaposition of texture. The bright red grapes and gala apples bring beautiful color to the salad alongside the romaine and spinach blend.
This recipe is an ode to one of our favorite fruits in existence: the peach. Whether you’re holding onto summer produce for dear life or you still have a few ripe weeks ahead of you (pun intended), this air fryer peach crisp is the perfect way to enjoy pure, (nearly) unadulterated peaches with little time and big rewards. Pro tip: make sure to keep an eye on your crisp as it cooks.
Blueberry season is in full swing, and whether you’re looking for a way to use up those fresh and deliciously juicy blueberries, or you’re doing everything in your power to keep your oven off, this air fryer blueberry crisp recipe is for you. MAKE NEXT: Blueberry Galette Made with a few pantry staples and fresh blueberries (you can use frozen, too!), whip up this dessert in less than 5 minutes and bake it in just 20-25.
Sungold Tomato Pasta with Pancetta
Sungold tomatoes are so perfect on their own, that it almost seems like an abomination to cook them up for a pasta dish, but if you’ve got an overabundance of them in your own garden, or you’re looking for a delectable deviation from your typical pomodoro sauce, then this recipe is for you. Start by cooking your pancetta until it’s nice and crispy, and then set aside.
Fried Chicken Sliders
Make the sauce: combine the mayo, buttermilk, lemon zest, lemon juice, fish sauce, apple cider vinegar, sugar, paprika, salt, and pepper in a small bowl and set aside. Make the vinegar slaw: toss together the red cabbage, apple cider vinegar, extra virgin olive oil, salt, and pepper in a large bowl and set aside. Prepare the buns: cut buns in half crosswise.
Homemade Limeade
You’ve had copious amounts of lemonade over the years but have you ever sipped on a fresh, homemade limeade? It’s a thing of beauty and today we’re sharing a recipe inspired by our favorite place on planet earth to get a limeade– Sweet Lake Biscuits & Limeade in Salt Lake City. MAKE NEXT: A Green Smoothie That Actually Tastes Good They serve a wide variety of their crowd favorite beverages and this homemade version will help you get your limeade fix at home.
Brown Butter Blondies
Brown butter blondies are the best no-hassle treat of the century. The combination of brown butter and semisweet chocolate (use something high quality like Guittard for best results), toffee bits, and a touch of whole wheat flour creates a blondie that’s a step (or two or three) above your pedestrian blondie without asking for too much trouble.
How Thirst Drinks Founder Ethan Cisneros Built One Of Utah’s Fastest-Growing & Most Beloved Drink Brands
Join thousands of other listeners on our Substack, The Foodletter! In this high-energy, entrepreneurial episode, Brooke sits down with Ethan Cisneros, founder of the beloved Utah-based drink and treat chain Thirst. Ethan dives deep into how he started the company at just 22 years old and scaled it into a rapidly growing business built on branding, customer experience, and unapologetic hustle.
Seven Brothers: From a Humble Grill in Hawaii to 16 Locations & Counting
Join thousands of other listeners on our Substack, The Foodletter! In this inspiring and insight-packed episode, Brooke sits down with Utah-based entrepreneur and restaurateur Shem Hannemann to talk about the highs, lows, and hard truths of building restaurant brands that people love. Shem opens up about his early creative ventures, what it really takes to start a restaurant from scratch, and how his passion for design, people, and food have fueled a career rooted in both hospitality and hustle.
Mini Quiche Recipe
Miniature quiche is the perfect bite-sized item for breakfast or brunch. Have you had the mini quiche that Trader Joe’s sells? This is like that, but better. We’re talking homemade crust (obviously), and the perfect concoction of crispy bacon, eggs, heavy cream, and milk. The best part? Golden, flaky crust in every single bite.
7 All Time Favorite 30-Min Meals
Join thousands of other listeners on our Substack, The Foodletter! Brooke Eliason shares seven of her all-time favorite 30-minute meals—each one tested, loved, and perfect for busy weeknights. As a mom of three and passionate food writer, Brooke knows how crucial it is to have fast, reliable, and delicious recipes that don’t compromise on flavor.
Galettes are one of the best kept secrets when it comes to “pie making”. If you’re intimidated by the thought of crimping edges and assembling lattice tops, then the galette is the perfect way to satisfy your pie cravings with a fraction of the effort. This blueberry galette is a great pie to make year-round. Use fresh berries during their peak summer season or utilize frozen berries in the dead of winter for just-as-delicious results.
Warm Apple Crumble
One of our favorite restaurants in Rome is Roma Sparita, which was popularized in large part by Anthony Bourdain’s “Parts Unknown” CNN series, in which he samples their to-die-for cacio e pepe prepared in a bowl made of Parmigiano Reggiano. While the cacio e pepe is 100% the showstopper at Roma Sparita, their apple crumble (which they serve to our Female Foodie Rome Tour guests each year) is simple and satisfyingly delicious.
Kenji López-Alt: James Beard Award Winner, 3x Best-Selling Author, and A Master of Food Science
Join thousands of other listeners on our Substack, The Foodletter! In this insightful episode, Brooke sits down with the multi-hyphenate culinary voice J. Kenji López-Alt to discuss his unconventional journey from biology student to architecture major to professional cook—and ultimately, one of the most influential food writers of our time.
Marionberry Crisp
Marionberries are the most iconic berry in the Pacific Northwest’s Portland. Very similar to the traditional blackberry, the marionberry is slightly sweeter, firmer, larger, and juicer. There’s nothing not to love about Marionberries, and if you’re lucky to stumble upon them, one of our favorite ways to enjoy a bucket full is in a freshly made berry crisp.
How Italy Expert Livia Hengel Turned Her Passion for Travel into a Global Career
Join thousands of other listeners on our Substack, The Foodletter! In this inspiring and wanderlust-filled episode, Brooke chats with Rome-based food and travel writer Livia Hengel. From a childhood spent across continents to building a career spotlighting Italy’s culinary and cultural gems, Livia shares her serendipitous journey into travel writing and the creation of her digital magazine The Italy Edit.
Cast Iron Skillet Cookie
Making a good cookie in your cast iron skillet isn’t rocket science–all you need is a solid chocolate chip cookie base and the right bake time to set yourself up for success. But knowing the ideal flour to butter consistency and the perfect quantity of nuts and chocolate will take that cookie from good to great.
How To Make Phenomenal Ice Cream From Home With Salt & Straw’s Co-Founder Tyler Malek
Join thousands of other listeners on our Substack, The Foodletter! In this deliciously rich episode, Brooke reconnects with Tyler Malek, the mastermind behind Salt & Straw’s imaginative and story-driven ice cream flavors. Tyler returns to discuss his new cookbook, Salt & Straw: America’s Most Iconic Ice Creams, sharing the philosophy, process, and passion behind the recipes.
Before we dive into ham and corn pasta, we need to talk pizza! One of our favorite restaurants in the world is Settebello Pizzeria Napoletana. With locations in Southern California, Las Vegas, and Salt Lake City, they’re known for their authentic Neapolitan pizzas, each prepared with delicate, high-hydration dough and cooked in a 900-degree oven for 60-90 seconds.
5 Things That Expert Travelers Do
Join thousands of other listeners on our Substack, The Foodletter! In this solo episode, Brooke comes to you from Florence, Italy to share six essential practices that expert travelers live by. Drawing from her personal travel experiences and years of leading Female Foodie Tours across Italy, Brooke offers practical, heartfelt advice for building memorable, stress-free trips.
How To Beat Jet Lag Like A Pro
To get 2026 Female Foodie Tours info before anyone else, becoming a paying subscriber to The Foodletter. In this solo episode of That Was Delicious, Brooke shares her tried-and-true strategies for overcoming jet lag—gleaned from years of frequent travel across Europe, Asia, Africa, and beyond. Whether you’re planning your dream vacation or returning home from a whirlwind trip, Brooke offers practical, honest, and experience-backed advice to help you feel like yourself faster in a new time zone.
Laurel Evans: From Texas To Milan For 20+ Years As A Cookbook Author, TV Host, & Recipe Developer
Join thousands of other listeners on our Substack, The Foodletter! In this episode of That Was Delicious, Brooke Eliason sits down with cookbook author, recipe developer, and television host Laurel Evans. Born and raised in Texas, Laurel moved to Milan over 20 years ago and has since built a fascinating career bridging American and Italian cuisine.
AI’s Most-Asked Italy Travel Questions, Answered (Part Two)
Join thousands of other listeners on our Substack, The Foodletter! In this episode of That Was Delicious, Brooke Eliason continues her two-part series on answering the most commonly asked questions about traveling in Italy. She shares practical insights on Italian dining etiquette, tipping culture, how to find the best non-touristy restaurants, and transportation tips.
AI’s Most-Asked Italy Travel Questions, Answered (Part One)
Join thousands of other listeners on our Substack, The Foodletter! In this episode of That Was Delicious, host Brooke Eliason kicks off a multi-week series dedicated to all things Italy. She dives deep into the most frequently asked questions about traveling to Italy, offering valuable insights from her years of experience leading Female Foodie Tours.
Dean Sheremet: From Professional Dancer To Michelin-Trained Chef & Content Creator Extraordinaire
Join thousands of other listeners on our Substack, The Foodletter! In this episode of That Was Delicious, Brooke sits down with Dean Sheremet—professional chef, former professional dancer, and bestselling author—to discuss his fascinating career journey. Dean shares how he transitioned from the world of dance to the high-stakes environment of Michelin-starred kitchens, detailing the lessons he learned along the way.
How Architectural Designer Tami Steggell Opened The Best Cookie Shop in Utah, RubySnap
Join thousands of other listeners on our Substack, The Foodletter! In this episode, Brooke Eliason sits down with Tami Steggell, the founder of RubySnap Bakery in Salt Lake City, to discuss her journey from architectural design to becoming one of the most respected names in the world of cookies. Tami shares the inspiration behind her creative and high-quality cookies, her dedication to sourcing the best ingredients, and how her love for flavor exploration has shaped RubySnap’s success.
How To Win At Travel With The Points Guy, @BrianKelly
Join thousands of other listeners on our Substack, The Foodletter! In this episode, Brooke Eliason chats with Brian Kelly, the renowned founder of The Points Guy, a leading authority on travel, points, and miles. Brian shares invaluable insights into mastering loyalty programs, maximizing credit card rewards, and building a travel strategy that saves money while delivering unforgettable experiences.
Smash Burger Tacos
We love tacos, and we love smash burgers, but have you ever had a smash burger taco? Thanks to one of the latest TikTok trends, this mashup of two home-run foods is not only delicious, but in fact, quite addicting. The combination of crispy skillet-cooked beef, crunchy iceberg lettuce, and decadent homemade special sauce—all on a flour tortilla—is irresistible. Bonus: this meal comes together in less than 20 minutes.
Join thousands of other listeners on our Substack, The Foodletter! In this episode, Brooke chats with Tyler Anastasio about the essentials of creating a show-stopping charcuterie board. Tyler shares her journey from meal prep business owner to charcuterie artist, inspired by her love for food and art. The conversation dives into her top tips for curating boards that are both delicious and visually stunning, perfect for any occasion.
Our Predicted 2025 Food Trends (And Our Recapped 2024 Food Trends) With Katie Calton
Join thousands of other listeners on our Substack, The Foodletter! In this engaging and fun-filled episode, Brooke reconnects with Katie Calton to reflect on their food predictions for 2024 and make new predictions for 2025. They delve into topics like minimalist cooking, the resurgence of Southern cuisine, and the growing popularity of fusion foods.
Authentic Sicilian Eggplant Caponata
This spring I went to Sicily for the first time ever. It was after a demanding and wonderful month hosting 100+ women on our Female Foodie Tours in Rome and Florence. Since I brought my little family along for the duration of the tours, we decided to spend an extra couple of weeks in Italy and check out Sicily for the first time. Sicily is its own world, and many Italians (namely the Sicilians themselves) consider it to be completely separate from “Italy”.
Cherry Hand Pies
Is there anything better than fresh cherries in the summer? These fresh cherry hand pies are the perfect way to enjoy juicy, plump cherries without altering your precious fruit too much. Pro tip: use a glass bottle and reusable straw to put your cherries. Position the cherry on top of the bottle where you’d drink from, and use the straw to push the pit through the cherry and into the bottle.
Oatmeal Coconut Chocolate Chip Cookies
There are no good cookie shops near my home. There’s a Crumbl, Costco, Chick-fil-A, and Jimmy Johns, but nowhere (not even a local bakery!) to get a really delicious, homemade cookie. It’s instinct for me to make cookies at home when a cookie craving hits, because let’s be real—if I’m going to have dessert, then I’m going all in and it 100% needs to be worth it. I’ve recently been craving truly fantastic oatmeal chocolate chip cookies.
12 Things I Want to Learn in 2025
Join thousands of other listeners on our Substack, The Foodletter! In this lighthearted and inspiring New Year’s episode, Brooke Eliason kicks off 2025 by sharing her culinary bucket list: 12 things she wants to learn or perfect in the kitchen this year. From mastering delicate pastries to exploring fermentation techniques, Brooke’s journey is all about combining creativity, skill-building, and a love for cooking.
The 10 Best Female Foodie Moments of 2024
Join thousands of other listeners on our Substack, The Foodletter! In this solo episode, Brooke takes a heartfelt look back at the ten most impactful moments of 2024 for the Female Foodie community. From recipe development milestones and social media growth to the personal joys of hosting Friendsgiving and building stronger connections through food, Brooke offers a candid reflection on her journey.
Isabelle Bertolami: American Mom, Dietician, & Entrepreneur Living In France
Join thousands of other listeners on our Substack, The Foodletter! In this captivating episode, Brooke Eliason chats with Isabelle Bertolami about her journey from a small town in Massachusetts to building a life in France. Isabelle shares her story of discovering love in France, the cultural nuances of blending American and French lifestyles, and her passion for food and family life.
Andrew Benin: Founder of Graza & Becoming The Fastest Growing Olive Oil Company In The World
Join thousands of other listeners on our Substack, The Foodletter! In this episode of That Was Delicious, Brooke Eliason chats with Andrew Benin, co-founder and CEO of Graza, the fastest-growing olive oil company globally. Andrew shares his journey from a childhood surrounded by Ukrainian and Belarusian cuisine to launching Graza, a company that revolutionized the olive oil market with its unique branding, high-quality products, and innovative squeeze bottle.
Amanda Hesser: From NY Times Writer & Editor To Food52 Co-Founder
Join thousands of other listeners on our Substack, The Foodletter! In this episode of That Was Delicious, host Brooke Eliason welcomes Amanda Hesser, an iconic food writer, cookbook author, and entrepreneur. Amanda shares her journey from growing up in a food-loving household to becoming a prominent figure in food media, co-founding Food52, and curating the beloved The Essential New York Times Cookbook.
Candy Cane Joe-Joe's Ice Cream Recipe
We’re suckers for any kind of Oreo Ice Cream, so when Hatch Family Chocolates (our favorite spot for dessert in SLC) made a Candy Cane Joe-Joe’s Ice Cream recipe last year, we dove headfirst and never looked back. MAKE NEXT: Shortbread Oreo Recipe with Peppermint Joe Joe’s are Trader Joe’s version of Oreos, and while we typically prefer classic Oreos to Joe Joe’s, their Candy Cane Joe Joe’s are fantastic– and even better in homemade peppermint ice cream.
How To Host In Your Home (Nobody Cares If Your House Isn’t Perfect!) With Becca Cousins of @hostinyourhome
Join us on our Substack, AKA The Foodletter! In this episode, Brooke sits down with Becca Cousins, the creator behind “Host In Your Home,” to explore the joys, challenges, and transformational power of hosting. Becca shares her journey from casual gatherings to becoming a seasoned host known for creating memorable experiences.
Coconut Jam Thumbprint Cookies
These coconut jam thumbprint cookies are amazing. Almond extract and sweetened coconut are the secret duo that give these classic cookies a major glow-up. Use your favorite jam and don’t forget the toasted coconut.
Amanda Frederickson: From Williams-Sonoma Test Kitchen in SF to Opening 3 Of Nashville’s Best Restaurants
Join thousands of other listeners on our Substack, The Foodletter! Brooke welcomes Amanda Frederickson, a chef, cookbook author, and owner of the fast-casual restaurant Radish, to the podcast. Amanda shares her inspiring journey from growing up in a food-neutral household in Florida to becoming a celebrated figure in the culinary world. She recounts her early experiences working at Williams-Sonoma, developing innovative recipes, and authoring cookbooks.
50 Pies, 50 States: How Immigrant Stacey Mei Yan Fong Baked A Pie Inspired By Every State
Join us on our Substack, AKA The Foodletter! In this episode, Brooke Eliason sits down with pie artist and cookbook author Stacey Mei Yan Fong, who shares her unique journey of blending baking and storytelling through her cookbook, “50 Pies, 50 States.” Stacey discusses her immigrant experience and how she found comfort, identity, and connection by baking a pie inspired by every state in America.
Your Kitchen Is Screaming At You! 5 Essential Tips To Declutter & Organize Your Kitchen With Stephanie Dulgarian
In this episode of That Was Delicious, we dive into the world of home organization and decluttering with Stephanie Dulgarian, founder of Somewhat Simple Living. Stephanie shares her journey from a family blog to building a platform that inspires over 400,000 followers to simplify their lives. We explore practical tips for organizing your kitchen and home, making spaces more functional and less overwhelming.
The Very Best of Holiday Bake Offs with Erika Kwee
Join our brand new substack! In this holiday-themed episode, Erika Kwee, known for her data-driven bake-offs, returns to discuss her favorite holiday recipes. Erika shares insights from her extensive bake-offs, covering everything from pumpkin bread and pies to holiday cookies and yeasted rolls. This episode is perfect for anyone looking to elevate their holiday baking with tried-and-tested recipes and tips.
Slow Roasted Chicken with Potatoes
Welcome to your new favorite way to cook and consume poultry: slow roasted chicken. So easy that anyone can make it, delicious enough that everyone will eat it. All you need are a few staple ingredients, an entire chicken, a cast iron skillet (a cookie sheet works too!), and you’re on your way. Slow roasting a chicken takes time, but the process is incredibly easy for an uh-mazing end result (plus it’s fairly hands off once placed in the oven).
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