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Jeanelle Hayner Olson

@bookandsalt

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making nice cookbooks with cool people
latest: Happy Snacking, Don't Die! with @blackforager
plotting @lakesandprairiesculinary

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yesterday, we learned Happy Snacking, Don't Die! was #1 on the Indie Bestseller List for nonfiction on @bookshop_org. this morning, we woke up to the news that our cookbook was #3 on @usatoday's bestseller list, ✨in any genre✨

Alexis @blackforager is joy and intellect personified, hers is truly a deep well of knowledge and it's all wrapped in the ability to connect and bring people (including me, throughout the process of writing this with her!) out into nature. This book is so special, and I'm thrilled so many people have chosen to support it with their dollars and time. 🥹 by @bookandsalt

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2 days ago

the final episode of my favorite recipes from Happy Snacking, Don't Die! by @blackforager and me 🥹

part 4: BEST IN SHOW (my favorite favorite, for so may reasons!) 🧄✨🌱 by @bookandsalt

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8 days ago

Part 3 of my favorite recipes from Happy Snacking, Don't Die! by @blackforager and me is for the folks who love a lil kitchen project! by @bookandsalt

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8 days ago

fave recipes from Happy Snacking, Don't Die! by @blackforager and me!

part 2: a recipe that will make you say "yeah I'm a real forager now 💅🏼" by @bookandsalt

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8 days ago

In honor of Happy Snacking, Don't Die! by Alexis Nikole Nelson aka @blackforager and yours truly: a tiny video series of my favorite recipes from the book!

Part 1: Best recipe for super duper beginner foragers 🌱✨ by @bookandsalt

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8 days ago

by @bookandsalt

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9 days ago

Turns out the Midwest knows a thing or two about celebrating the fruits of summer.

A few scenes from Saturday night at LouLou by Lula. Thank you to everyone who cooked, poured, grew, gathered and joined us at the table. Already dreaming about our next dinner 💭

📸: @pageandplatestudio taken in Chicago, Illinois by @bookandsalt

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a month ago

Part 2 of High Summer Fever Dream, including @pageandplatestudio's luscious photos, is up on my substack! (Did you know it's free to subscribe?) This plate of peaches and ricotta salata has a secret tomato element ✨🍅🌿 In this post I get weird and share my process for building flavor profiles to create both surprise and harmony. Like, what does the peach want? To find out and get the recipe for Peach Salad with Ricotta Salata and Tomato Leaf Oil (!), click the link in my bio. by @bookandsalt

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a year ago

NEW NEWS(letter)✨ I recently had the best day ever chatting and cooking and shooting with @pageandplatestudio, it was truly a dream to just play and be creative together. Laura is also one of the most supportive and thoughtful people I know, and I'm lucky to call her a friend. This post is part 1 of a two-part series with Laura's beautiful photos; in this one I imagine what I might be cooking and eating with family on a terrace somewhere. If you've ever wondered how to master a "sauceless" pasta, where the starchy cooking water puts in serious work, and works serious magic, I get into it here. Please enjoy and give @pageandplatestudio a follow if you aren't already! Read and subscribe to the newsletter at the link in bio 🔗 by @bookandsalt

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a year ago

✨THE SUMMER I✨
swam in two Great Lakes
dropped two kids off at the same nature camp
saw two books I worked on go into production
squeaked publicly when another one won a Beard award
got an agent
breathed the same air as Beyonce
ate exactly the same number of peaches as I bought
grew zero zucchini
and weirdly only a few tomatoes
but a lot of chamomile and anise hyssop
and fixed a lot of moods with pasta
✨ by @bookandsalt

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a year ago

wrote a bunch about fennel and assimilation for the newsletter. I've known for a long time that the Italian food I grew up eating wasn't the food my great-grands in Calabria would have eaten, and that's OK. but what would I be eating if (so, so many) things were different? join me as I start gathering the frayed threads of a cuisine I desperately want to get to know. it's research, but delicious! and also we cry a little. it's fine! ✨🥬

read and subscribe at the link in my bio. by @bookandsalt

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a year ago

a very special Secret Lunch yesterday 🌿 celebrating this season of tender little alliums that seem to be EVERYWHERE. three cute oniony sisters: field garlic, ramp leaves, and garlic mustard, all growing in abundance nearby. cooked quickly in olive oil and seasoned with salt and pepper and lots of red chili flakes. saved some of the pretty garlic mustard flowers for the top, and always have fresh mozz and whole-milk ricotta in the fridge. the base is @alexandracooks' perfect Neapolitan-ish pizza dough from her new book, Pizza Night. I've used it 3 times now and it's a joy to work with (so bubbly! so stretchy!) and turns out just delicious with great texture.

shout out to my dad and @blackforager 🪵🍄‍🟫🧄🌱everything I know about foraging I learned from them!

fun note: I usually reserve making this kind of pizza for Friday nights after the kids are in bed but due to an EXCITING DEVELOPMENT we are ordering some local pies tomorrow for the whole damn fam because a certain 8 year old has found his way to liking pizza. been a long road and IYKYFK.

#pizza #pizzanight #foraging #wildfood #seasonal by @bookandsalt

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2 years ago