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Inspired to make peach pop tarts after writing a recipe roundup for @seriouseats for work.

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In my first year of podcasting, I was absolutely thrilled to land an interview with an author. The pressure felt enormous. Her book was in my local library, which, in my mind, meant she was officially a Very Big Deal.

I went into that conversation feeling like a complete novice. I had no journalism background, and no confidence that I knew what I was doing. I was just trying my best to ask thoughtful questions and create the kind of conversations I wished existed.

So when she shared this after our interview, I was completely floored.

Looking back, it's a good reminder that you don't have to feel ready before you begin. Sometimes you just have to trust that you'll grow into the work along the way.

I'm so grateful to every guest who took a chance on me in those early days. ❤️

I got to meet her in real life a few years ago, and she's still a total gem of a human. Thank you @maryannaking 🤗 🥰 📖

#AdopteesOn #10YearsOfAdopteeVoices

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Pumpkin Dessert That’s Not Pie—When I wrote about this topic several weeks ago for @seriouseats, I made a mental bookmark to revisit the recipe for Spiced Pumpkin Latte Tiramisu. My brother and sister-in-law hosted a non-traditional Thanksgiving Day lunch that featured a smorgasbord of international fare—no turkey in sight. So I thought it was the perfect opportunity to make my version of the recipe, which has a cooked zabaglione base instead of raw yolks and a bit more heavy cream and pumpkin puree (cuz I had an extra large dish). It was a hit! And Rex, who stood guard under the table, even got a taste of the spiced mascarpone pumpkin. #pumpkindessertnotpie #thanksgivingtiramisu

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Spending the week relaxing on the lake in Maine, visiting Brenda and Scott Landry. They’re always so generous and welcoming, that cooking for them makes me happy. And since they don’t get all that much Asian food here, much less Korean food, I made vegetarian japchae and bulgogi stir fry, along with dumplings. Dessert was classic clafoutis baked with fresh picked blackberries, red raspberries, and black raspberries from the Landry farm. #cookingforfriends #mainevacation #homegrown

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My holiday bar cookie iteration of the Dubai Chocolate Tart from @seriouseats #holidaybaking #treatsboxes #dubaichocolate

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Holiday Baking Begins! Day 1: Dubai Chocolate Bar Cookies inspired by a chocolate confection that was all the rage when we were in Seoul this fall. This is based on a recipe for Dubai Chocolate Tart from @seriouseats. Instead of a 9” round tart pan I baked the chocolate crust in a 10” x 15” pan and made my own pistachio paste. I also added more buttery crispy shredded phyllo and toasted pistachios to the filling and topped it with a firmer set ganache. Can’t wait to cut into it! #dubaichocolate #holidaybaking #treatsboxes

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Dried Cherry Buttermilk Scones #sundaybake #sconeandfruit

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Sunday Scones - Greek yogurt, dried cherries, currants, apricots, and pineapple, and of course…butter. #sundaybake #fruity

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Mini Cherry-Lemon Bread makes for an excellent mid-morning snack with my favorite English tea. #summercherries #meyerlemons #miniloaves #lemonyglaze #teatimesnack

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Couldn’t resist giving the recipe for this sweet corn mochi butter cake a try…especially since I had 2 fresh white corn cobs sitting in my fridge. Yes, definitely worth a bake! #sweetcornmochi #summerbake

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The first strawberry-rhubarb preserves of the summer! #rhubarbseason #matchmadeinheaven #summerstrawberries

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Gorgeous loaf of olive sourdough rye to start off the week. #mondaybake #olivebread #sourdoughrye #barneythestarter

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