Joy the Baker

This is the second issue of Joy the Baker, and I’m thrilled you’re considering purchasing a copy. Last year we were baking ourselves through the beginning of a pandemic. I bet you experimented with sourdough and banana bread too. While you may not be an expert (even I’m not a sourdough master), I bet you tucked a bit of baking confidence under your belt. Maybe last year you made a turkey pot pie for your pod instead of an elaborate all-family Thanksgiving meal. This year let’s expand those small comforts, intentionally.

Welcome, Friends!

EVERYTHING AUTUMN • Let this be your guide for everything from the coziest fall dinner and inspired leftovers to what to put on the Thanksgiving dessert table, plus all the snacks and sides in between.

PANTRY STAPLES • Here’s what I keep stocked in my pantry to cook and bake my way through the coziest, most pumpkin-spicy time of year.

BEEF & BEAN CHILI

THE Ultimate GRAZING BOARD • This time of year, snacking is a national sport. Post up around the appetizer table with these easy, company-worthy snack bites!

THE BAR CART Autumn Pimm’s Cup

HOW TO THROW A THANKSGIVING POTLUCK

CLASSIC APPLE TARTE TATIN

CHRISTMAS & HOLIDAY • It’s time to untangle the Christmas tree lights and put the elf on the shelf! Here’s your guide to my favorite Italian Christmas cookies, nostalgic holiday movie night snacks, epic bundt cakes, and overnight bakes to make winter mornings extra indulgent.

PANTRY STAPLES

THE BAR CART Homemade Eggnog with Rum

CHRISTMAS MOVIE NIGHT

SUGAR COOKIE GLAZES

ITALIAN BUTTER COOKIES

THE Holiday BUNDT CAKE

New Year′s Eve PIZZA NIGHT

THE BAR CART Classic Vodka Martini

NEW ORLEANS MARDI GRAS • Your guide to Mardi Gras-ing like a local: From a comforting pot of Cajun jambalaya, to an entire crawfish boil in a single fritter. This time of year is playful and filled with joy!

PANTRY STAPLES

THE BAR CART Ramos Gin Fizz

Joy the Baker