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Where the martinis are extra dirty, and the recipes are extra delicious🍸 New York Times Bestselling Author of Oversharing📚 ••• ✉️
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I can finally form sentences today, so I want to start with: THANK YOU from the bottom of my heart. You guys did this. You guys got me on this list. Your preorders, your shares, your love of dirty martinis and understanding that I was really never gonna wear the pink pants and that measurements mean nothing to me. You all are my people, and I’m so glad you’re here ❤️❤️❤️❤️
24 Sep 2026
My debut cookbook, Oversharing, is #3 on the New York Times Bestseller List 😭😭😭😭😭
I have so much more to say later, but for now I’m on the floor.
23 Sep 2026
Here’s a sneak peek of my cookbook OVERSHARING that is available for preorder now!!!🍸 comment BOOK and I’ll send you the link in your DMs.
Thank you all for every single preorder, for every single share and more than anything - thank you for being here. 😭 can’t wait to get this book into your hands!!!
Photography: @emilydorio
Food styling: @runwithtweezers
Prop styling: @lilyknoel
18 Mar 2026
Trader Joe’s Cheese Pairing that You should Care about 🤌🏼
🧀 English Cheddar with Champagne
🍞 Horseradish & Chives Potato Chips
🥂 Champagne, 100%
Also, so sorry for talking with my mouth full, lol.
#fyp #pairing #cheese #traderjoes
10 Nov 2026
Warm Brie dressing?! SIGN. ME. UP. When I tell you this TWO ingredient dressing tastes like something you’d be served at a fancy restaurant, but takes next to no effort to make… I mean, what more could we want?!
Melty, creamy Brie poured over crisp greens, finished with glazed crunchy walnuts and little pops of sweetness from pomegranate seeds. SO simple, SO fabulous, and absolutely making an appearance on my table this holiday season.
This beauty is from my friend @cocolarkincooks’s brand new FABULOUS cookbook, Season to Taste. You’re going to want this one! Available on 11/10 wherever books are sold!
09 Nov 2026
HOLIDAY SERIES: Brown Sugar Cranberry Bourbon 🎄🥃
Bourbon, but make her festive! This cranberry bourbon cocktail is a little tart, a little sweet, and exactly what I want to be sipping on all holiday season. She's pretty, she's delicious, and she looks particularly fabulous with one of my festive holiday ice cubes. Cheers!
A quick note about the brown sugar simple: I use this in so many cocktails during the holidays, so I always make a batch and keep it stocked, ready to shake up at a moment’s notice.
For One -
INGREDIENTS:
3 ounces bourbon
2 ounces 100% cranberry juice (not cranberry cocktail)
1 ounce fresh lemon juice
¾ ounce rosemary-cran brown sugar simple syrup*
DIRECTIONS:
First, make the simple syrup by bringing equal parts brown sugar and water to a quick boil until sugar dissolves. Turn off the heat, and throw in a few sprigs of fresh rosemary and a handful of cranberries. Let steep for at least 20 minutes.
Meanwhile, rim your cocktail glass with a little of the simple syrup and dip into brown sugar. Add a festive ice cube. Pour cranberry juice, bourbon, lemon juice, and simple syrup into a cocktail shaker full of ice and shake well. Strain and pour into the prepared glass, then garnish with rosemary and some frosted cranberries. 🎄
For Six Servings-
INGREDIENTS:
1 ½ cups bourbon
6 ounces 100% cranberry juice
4 ounces fresh lemon juice
2.25 ounces rosemary-cran brown sugar simple syrup*
DIRECTIONS:
Make the simple syrup as above (½ cup brown sugar + ½ cup water + rosemary + cranberries). In a large pitcher, combine bourbon, cranberry juice, lemon juice, and the syrup. Stir and chill in the fridge until ready to serve. When ready, shake up and pour into glasses rimmed with brown sugar and garnish with rosemary and sugared cranberries.✨
Mocktail version: Skip the bourbon and replace with sparkling water or your favorite NA bourbon/whiskey.
Note: The cranberries from the syrup make the prettiest frosted cranberries — and yes, they’re as snackable as they are cute.
#thanksgiving #holiday #holidaycocktails #bourbon #easyrecipes
08 Nov 2026
HOLIDAY SERIES: Garlic Butter Crescent-Wrapped Brie
If there's one thing I'm going to do, it's find another way to eat Brie. 😂 This one is wrapped in buttery, flaky crescent dough, stuffed with garlic herb butter, baked until golden, then finished with MORE garlic butter and Parmesan. An absolutely fabulous little appetizer that looks far more impressive than the effort required!
INGREDIENTS:
1 (8-ounce) wheel of Brie
4 tablespoons salted butter, softened
3 garlic cloves, finely chopped
3 tablespoons finely chopped fresh parsley
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
1 can refrigerated crescent roll dough, chilled
1 egg
Pinch of crushed red pepper flakes (optional)
Freshly grated Parmesan, for serving
DIRECTIONS:
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a small bowl, combine the softened butter, garlic, and 2 tablespoons of parsley. Season with salt and pepper and mash together with a fork.
Unwrap the Brie and score the top in a crosshatch pattern, cutting through the rind but not too deeply. Spread half of the garlic butter over the scored Brie, reserving the rest for later.
On a lightly floured surface, unroll the crescent dough and pinch the seams together. Trim into an approximately 8-inch square. Place the Brie in the center, garlic butter-side up, and fold the dough around it, pinching the edges to seal.
Beat the egg with 1 tablespoon of water. Brush the dough with the egg wash, then bake for 20–25 minutes, until deeply golden brown.
Meanwhile, melt the remaining garlic butter in a small saucepan. Add a pinch of crushed red pepper flakes, if using.
Spoon the warm garlic butter over the baked Brie and finish with freshly grated Parmesan and the remaining parsley.
Let rest for 5–10 minutes before slicing into wedges. Serve warm and enjoy every last bit of that cheesy, garlicky goodness!
06 Nov 2026
HOLIDAY SERIES: BOURSIN TWICE-BAKED POTATOES 🥔
Truly one of the BEST holiday side dishes! Prep them ahead, then pop them in the oven 25 minutes before dinner. A holiday hosting DREAM! 😍
INGREDIENTS:
6 medium russet potatoes, scrubbed
2 tsp extra-virgin olive oil (love @thezoumi !!)
Kosher salt & coarsely ground black pepper
1 stick salted butter, softened
2 oz garlic & herb Boursin (for the butter)
2 oz cream cheese, softened
½ cup sour cream, plus more for serving
2 tbsp whole milk
2 tbsp chopped fresh chives or scallions, plus more for serving
Extra Boursin & flaky salt, for serving
DIRECTIONS:
Preheat oven to 425°F. Prick potatoes with a fork, rub with olive oil, season with salt and pepper, and roast on a baking sheet for about 1 hour until tender and skins are crisp.
Mix softened butter with 2 oz Boursin and plenty of black pepper to make your Boursin butter.
Slice ½ inch off the top of each potato. Scoop flesh into a bowl, leaving ¼ inch inside the skins.
Mash potato flesh with Boursin butter, cream cheese, sour cream, milk, and chives. Season to taste with salt and pepper.
Fill potato skins and bake for 20–25 minutes until hot and golden. Broil for 2 minutes for extra browning, if desired.
Top with more Boursin, sour cream, chives, cracked pepper, and flaky salt. ENJOY!
MAKE AHEAD TIP: Assemble ahead up to the second bake and refrigerate. Bake when ready to serve, allowing a few extra minutes if baking straight from the fridge.
04 Nov 2026
HOLIDAY SERIES: Crispy Baked Boursin with Spicy Honey ✨
This is one of my most viral recipes to date, and for a good reason. It’s the perfect appetizer to make for literally ANYTHING!
INGREDIENTS:
Boursin Cheese (I used garlic Herb but any flavor would work)
Flour
Panko Bread crumbs (you MUST use Panko in order to get the cheese crispy enough)
1 egg, beaten
Salt & Pepper
Spicy Honey
Chopped Rosemary
DIRECTIONS:
Step 1: Preheat your oven to 420 degrees. Line a baking sheet with parchment paper.
Step 2: Set out 3 bowls: fill one with a little flour, one with Panko that’s also been seasoned with salt & pepper and one with a beaten egg
Step3: Take your Boursin cheese out of the foil, and place into the flour making sure all sides are covered well. Dust off the excess, dip into the egg, and then dip into the Panko. Again- very important to cover all sides!
Step 4: Carefully place Boursin on the baking sheet and place it into the oven. Bake for 20-25 minutes or until crispy brown. If needed, broil for a minute or so to get the outside browned!
Step 5: Once out of the oven, drizzle with spicy honey and garnish with chopped rosemary. Enjoy with your favorite crackers! This is gonna be the hit of the party!
#appetizer #easyappetizers #hosting #holidayfood
03 Nov 2026
At least I let him have his coffee first
02 Nov 2026
Steal my Thursday night dinner party menu + prep-ahead game plan! 🤌🏼
My favorite part? How effortlessly everything flowed! Almost everything was made or prepped ahead, so I could spend less time in the kitchen and more time at the table.
Every recipe (except dessert!) is from my New York Times bestselling cookbook, Oversharing! 😍
MENU:
* @roecaviar + Kettle chips
* Reverse Seared Ribeye (pg. 136)
* Twice Baked Boursin Potatoes (pg. 184)
* Autumn Harvest Salad (pg. 188)
* Apple Cranberry Crisp with Biscoff Pecan Streusel (recipe coming soon!)
EARLIER IN THE AFTERNOON:
I roasted the potatoes and butternut squash while chopping chives and shallots, making the salad dressing and prepping the Gouda and pomegranate seeds. Everything was stored separately in the fridge! Then I worked on my tablescape.
Once roasted, I scooped and stuffed the potatoes with the Boursin filling, leaving them ready for their second bake. Salad greens went into the serving bowl in the fridge, toppings stayed separate (no soggy salad!), and I assembled the apple cranberry crisp.
BEFORE GUESTS ARRIVED:
Chris handled the ribeyes while I set up the caviar station, got ready in 7 minutes (lol), lit the candles and poured Champagne!
25 MINUTES BEFORE DINNER:
Potatoes went back in the oven, I assembled the salad with all its toppings (including freshly sliced pears!) and took the dressing out of the fridge.
DINNER TIME:
Chris finished the steaks as the potatoes came out. We plated everything, I tossed the salad and popped the crisp in the oven to bake while we ate!
AFTER DINNER:
We wandered over to Chris’s studio for a drink, then enjoyed warm apple cranberry crisp with vanilla ice cream.
The coziest night, with hardly any time spent in the kitchen once our guests arrived. Exactly how I like to host! 😘
31 Oct 2026
Top Chef: Elementary Lunch Box Edition @llbean #LLBeanPartner
30 Oct 2026
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