The Best Bit

If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place. Hello everyone! Today I'll teach you how to make a superb grain salad with whatever grains, vegetables, and mix-ins you love. Then we'll put those principles into practice with a favorite of mine: Farro, Sugar Snap & Feta Salad. Being able to make a grain salad whose every bite is a zingy thrill is an essential summer skill.

If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place. Hi All! I just realized it’s Father’s Day this Sunday as I pushed my cart through the aisles of a supermarket with very exuberant end-caps, suggesting that Dad might like his cookies football-shaped. Probably not Luke’s jam, so I picked up a box of ladyfingers and some mascarpone….he likes tiramisu, and on Father’s Day, only kid-made anything will do.

If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place. The very first wedding we put on at Stissing House was my sister’s in 2023. My quest to make it magical came with an intensity only my sister could inspire.

The most delicious pantry staple If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place. Mujaddarah—the Lebanese dish of lentils, rice, and caramelized onions—is so good and so useful it ought to be as popular as, say, hummus or cacio e pepe. It requires only pantry ingredients, but can do so much for you. It can be both a vegetarian feast and a side to grilled meat.

If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place. Hello everyone! Today’s the final installment of our spring produce mini-series — the dessert course! Strawberries and rhubarb, plus a plain cake that goes with both. I’m quite certain that if you’ve decided to cook rhubarb, you’ll pay attention and do it well.

If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place. Hello! And thanks for coming along to our third spring produce special. Look back to peas and favas, and I promise to get you what you need on strawberries and rhubarb before Mother’s Day (just in case your love language, too, is fruit).

If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place. Welcome to Part 2 of the mini-series on how to cook spring produce simply and well. Look back to Part 1 on peas, and look forward to ramps, asparagus, rhubarb, and strawberries in the coming weeks. Today we’re talking about FAVAS, my favorite thing on the season’s verdant buffet.

If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place. Hello all! I hope you had a fabulous holiday weekend. Here’s a photo of a hanging basket of waffles at Stissing House’s egg hunt, which filled me with silly delight—I hope it does the same for you.

If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place. Good morning! Easter Sunday is approaching, and Stissing House is all systems go for our annual egg hunt.

If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place. Hello! I’m sharing something a little different today: notes and recipes to gear you up for spring, from some of the best bakers in the business. The idea for this came out of Tanya Bush’s talk on her new book Will This Make You Happy, held at Stissing House on Sunday.