I definitely do not eat enough sandwiches. I’m more of a bowl girl. But every summer I get into a little groove, keeping the house stocked with good bread (Acme’s Herb Slab, for the locals) and a fun new condiment or spread.

I love the idea of a classic California “hippie” sandwich. Bi-Rite Market in SF makes a very good one with shredded veggies and aioli. For this version, I layered smashed avocado, herbed goat cheese, thinly-sliced summer vegetables and microgreens. Sounds fancy but I often see them at Trader Joe’s near the herbs. A quick sniff (be discrete, OK) will tell you if they’re fresh. They’re often fresher than sprouts, the classic addition to a hippie sando but notoriously perishable. I’m talking, use within a day. Should I grow my own? I digress.

This is a no-recipe recipe which feels just right this time of year. Also, I’m meticulously testing 125 of them for my book, so I needed a little break.

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Note, I developed this sandwich for a client, Material Kitchen, for their social media, but this post is not sponsored. As an aside, I do love their line and earn a small commission when you shop. Use code CLARE20 for 20% off.

More Discount Codes

• CURED (my new fave low-dose gummies): Use CLARELANGAN for 15% off

• Laundry Sauce: Use CLAREL-15 FOR 15% off

• ENZO Olive Oil: Use ONCOOKING10 for 10% off

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More Early Summer Cooking Inspo:

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Reframing summer cooking to summer assembling makes sense this time of year. The produce requires less from us. It’s usually perfect on its own or drizzled with a little something and sprinkled with flaky salt. In the Bay Area, where summers are mild and temps heat up in September and into October, it’s less about keeping the kitchen cool and more about doing the least and letting the produce shine.

Instead of hunkering down with bowls of soup, a salad suddenly sounds good. Smoothies are back in the morning rotation. We’re all looking for ways to use up too much [insert gorgeous farmers market fruit or vegetable you overbougt].

When my countertop baskets shift from butternuts to peaches, I reach for different items in my pantry and cold storage (fridge/freezer). Sharing a short list of what I’m bringing to the front of the shelf, plus a recipe for a mango-mint electrolyte drink that’s keeping me hydrated through cookbook recipe testing.

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This post contains affiliate links. I may earn a small commission if you buy something through the link. Shopping through my links is a small way to support this newsletter. For more of my recommendations, check out ShopMy or Amazon Storefront.

Summer Pantry Essentials

Flaky salt: This is the season for flaky finishing salt. Sprinkle on tomatoes, melons, salads or anything fresh off the grill to bring out it’s flavor (what salt does best!)

Dried chili: One of my go-to appetizers for my private chef clients is a riff on a caprese. On a platter, I assemble burrata or fior de latte with sliced ripe stone fruit (nectarines, peaches, plums), a fruity olive oil (see below), flaky salt and dried chili. Serve with sliced, toasted baguette.

A fun olive oil: I tend to pull out the infused and co-crushed oils this time of year, like basil, garlic or Meyer lemon, for drizzling on grilled vegetables, pasta, grilled pizza, caprese riffs or garnishing dips like hummus or yogurt green goddess.

Chili crisp, rice vinegar + soy sauce: Where would we be without summer dumpling salads? I’ve made both the tomato and the cucumber variations. My go-to dinner formula: frozen potstickers + a fresh veggie + pantry condiments.

Vinegars: In addition to lighter, sweeter rice vinegar, I gravitate towards light and flavorful vinegars, like sherry (great in gazpacho or romesco), champagne (mild and sweet for vinaigrettes) and white balsamic (a natural fit with tomatoes).

Couscous: There is some kind of magic when you boil a kettle of water, pour it over a bowl of Moroccan couscous (not pearl), put a plate on top and come back in 5 minutes to fluff it with a fork, perfectly cooked. Add tons of chopped herbs, toasted, chopped pistachios or almonds, oil and vinegar for a quick warm or cold side dish.

Short pasta: There’s a time and a place for a long noodle, but I tend to gravitate towards shorter cuts like lumache, mezze rigatoni or orecchiette in the summer for pasta salad, cradling tomato sauce and pesto.

Chickpeas and white beans: I saw someone call these the “vegetarian version of boneless skinless chicken breasts” and I can’t unsee it. Endlessly versatile, I reach for these more often than other beans for their neutral flavor and color in dips and dense bean salads (see my pal ’s profile in the NYT!)

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Bonus: 3 Freezer Pantry Staples

Frozen pesto: This is my kind of preservation. Blitz up a batch, pour into ice cube molds and freeze for instant pesto anytime, for months and months!

Frozen proteins in marinade is a genius summer move because 1) you may already be freezing your meat, so you're combining two steps into one, and 2) you can stick it in a cooler (frozen or partially thawed, depending on your timeline), bring it camping, to the beach, or to a summer rental house, and it's ready to go.

Frozen burgers: A food friend swears by frozen turkey burgers on frozen brioche buns, with whatever condiments are in the fridge, for the first night back from vacation. I love the idea of having a “welcome home meal” like this. Pre-formed patties in the freezer mean instant summer meals in a pinch and less stress when hosting a cookout. Here’s a turkey-veggie slider recipe I developed for ’s newsletter that only takes a few more minutes to cook from frozen.

More to come on this topic, but tell me, what do you keep in your pantry, fridge and freezer?

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Recipe for Paid Subs: Mango-Mint Refresher

Inspired by deli container mocktail recipe series, I created this drink for Material Kitchen. This post is not sponsored, but I do create paid social UGC content for the brand. Use code Clare20 for 20% off Material Kitchen.

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It may have been the Hawai’i evening light, but I was mistaken for a 29-year-old recently (add a dime for the correct age). I credit some women’s magazine article I probably read in one of my mom’s copies of Good Housekeeping or Prevention circa 1999 that mentioned wearing sunscreen. I started wearing Olay’s black-capped SPF moisturizer around age 14 and never really stopped. While my brand affinities have evolved over the years, I still wear sun protection on my face, and in recent years, on my neck, ears, and exposed chest and arms, every. single. day. Read on for my faves.

Prequel Mineral SPF 50 PA++++ Facial Treatment ($27) That’s a lot of plus signs! Started by a Bay Area dermatologist Dr. Samantha Ellis, this lightweight SPF sinks in and doesn’t leave a white cast on my (light) skin. It has a slight pink tink and a tiny bit of light reflection without any shimmer. I want to try their tinted SPF lip balm next.

Ultra Violette Preen Screen SPF 50 Facial Sunscreen Mist With Niacinamide ($30) For on-the-go touch ups when you don’t want to put on another layer of sunscreen. I’ve tried a lot of these types of mists and they all apply a bit glowy (re: oily) but I lean into it in the summertime. Thanks for the recommendation on this brand!

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ciele blush & PROTECT SPF 50+ liquid blush ($34) I noticed I was starting to get some sunspots on my cheeks, maybe due to where the sun hits or my sunglasses rubbing? I replaced my usual blush with this SPF liquid blush in ‘January’, a sheer raspberry pink, layering it on top of my daily SPF for extra protection.

It Cosmetics CC+ Nude Glow Lightweight Foundation + Glow Serum with SPF 40 and Niacinamide ($39) This is not a replacement for your base SPF base lotion, but excellent layered on top for additional protection. If I’m going to wear face makeup, I figure it might as well be doing something for me!

Vacation Classic Whip Sunscreen SPF 50 ( $23) This whipped cream-can SPF for the body went viral a few summers ago, and it continues to delight. My boyfriend hates the scent, but I love the nostalgic 90’s vibe. I brought it out at an outdoor hang a few years ago and it was stole the show.

☀️ Shop All My SPF Faves ☀️

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For whatever your holiday weekend looks like:

Recipe for Paid Subscribers

: Chickpea Ranch Dressing

What can't beans do? The liquid from a can of chickpeas, also known as aquafaba, started catching on about ten years ago in the nondairy and vegan world replacing eggs and egg whites in baking and emulsions. I'm squarely in the omnivore camp, and this quickly became my go-to pantry dressing for times when I don't have a fridge full of creamy dairy. The secret weapon is cream of tartar, an acid that helps strengthen the aquafaba as it emulsifies with the oil. Use any combination of herbs you like; for the most classic ranch flavor, a mix of parsley, dill, and chives is the move. One note: non-organic canned chickpeas (like Goya) tend to produce a thicker emulsion, so skip the organic canned or homemade bean liquid here if consistency matters to you.

If you’re looking for some truly innovative bean recipes, check out my friend Madeline of .

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As a private chef, cooking instructor, and generally busy person, I have long looked to the freezer as a tool and shortcut to dinner. Combined with soaring food costs and the desire to waste less, cook more seasonally, and overall just eat better, well, suffice it to say, I am writing an entire book about it.

I am excited to bring you along on this journey as I finish writing and testing the recipes this summer and move into production, design, photography, and yes, that all-important period known as pre-sales next spring, heading into a pub date in Fall 2027.

In the meantime, I wanted to share some essentials that have gotten me through recipe testing. I spent years working at Williams Sonoma and Sur La Table, so I have strong opinions about kitchen tools, and I have seen firsthand what actually gets used versus what collects dust. Consider this your shortlist.

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Freezer Meal Prep Essentials

• A cutting board that makes sense in your space: I like wood or non-plastic alternatives like this (note, I consult for this brand). Something BIG enough to fit a butternut squash.

• An 8” chef’s knife you like: Knives are a bit like shoes. You may need to try on a few before you find one that fits. This one is in my private chef kit and I use this one most often in my kitchen at home.

• Cookie scoops: For portioning cookies, yes, but also meatballs, fritters, muffin batter and protein balls.

• Tongs: For flipping, turning, transferring, blanching and tossing. I prefer shorter ones like this.

• Large skillet: Using a 12” (or even 14”) skillet saves time, giving you more surface area to cook food faster and in less batches. I like stainless steel and traditional cast iron. This enameled cast iron braiser is my favorite when I need a high-sided skillet for saucier recipes.

• Rimmed sheet pans: If I had a $1 for every multimillion dollar home I’ve cooked in as a private chef without a sheet pans. Rimmed, please, to catch any drips. Half sheets (yes, there are actually ones bigger than this used in commercial kitchens) and quarter sheets are my faves. Perfect for freezing things flat or individually before transferring to containers or bags so they don’t stick (like cookies!)

• Silicone muffin pan: No muffin liners required. Egg bites and baked goods pop out like a dream. They’re also great for freezing individual portions of sauces, grains…just about everything.

• Large Dutch oven: I’m talking a 6 to 8 quart big boy. Staub or Le Creuset, they’re both excellent. For long-cooking braises, soups, sauces or everyday boiling and blanching. Oven-safe!

• Ladle: Seems basic, but a large ladle with a lip (I prefer metal) is key when transferring liquids into containers for freezing.

  Shop All My Freezer Essential Here

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Freezer Storage Essentials

• Souper Cubes: Imagine a giant ice cube mold. Now imagine it filled with soup, frozen and popped out into individual portions for quicker portioning and reheating. I could write an entire newsletter on these, and I just might.

• Small silicone molds: In addition to muffin tins and standard 1 to 2 cup Souper Cubes, there’s a whole world of silicone molds, including 2 tablespoon and 1/2 cup molds perfect for pestos, pastes, sauces and other odds and ends. Note, the brand sent these to me.

• Silicone freezer bags: The brand Stasher put these on the map. They’re durable and perfect for freezing things flat to save space.

• Compostable freezer bags: These are new-to-me but a great alternative to plastic.

• Silicone deli containers: Fresh to market! Me and every other chef loves a deli container, and they’re now available in durable silicone. I tested these with beet hummus and they didn’t stain. Hallelujah. Note, the brand sent these to me.

• Glass food storage containers: I’m a fan of square or rectangular thick, tempered glass containers with snap-top lids. Specific, I know. Look for ones that are oven-safe for reheating.

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• For casual freezing, painter’s tape works fine. But once I switched to freezer labels, my life was forever changed. There is nothing worse than finding something in the freezer with the label peeled off — a guaranteed recipe for food waste. These stay on securely when frozen but don’t leave residue on your containers when removed. Sharpies are still the best.

• Parchment and foil: We’re wrapping and rolling our breakfast burritos and sliding little bits of parchment in between our slices of banana bread for easier defrosting.

• Multi-purpose bins: When I was the chef at Sur La Table, we organized the ingredients for cooking classes in these inexpensive office file storage containers from The Container Store. A genius hack I still use in my normal-sized freezer to keep everything organized. Size large fits perfectly on the top shelf.

  For the serious freezer cook: we are vacuum sealing. I bought one from a woman off Facebook Marketplace in an Ulta parking lot similar to this. If you are looking to save freezer space, make food to give to friends & family and spare your stash of food storage containers, you need a vacuum sealer. Perfect for Souper Cubes.

Shop All My Freezer Essential Here

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Looking for freezer-friendly recipes? Here’s what in-season this time of year:

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1. Chez Panisse cook Spencer Huey just launched a new Substack . I've been buying tomato plants from Spencer every spring for years, right from the back of Chez. When I saw he'd started a newsletter with a week-by-week guide to growing tomatoes, I've never hit "subscribe" faster.

2. I love perusing a shoppy shop, but how many green-top squeeze bottles of olive oil can one see before the shelves all start to look the same? My pal Catherine hosted a launch party for her cookbook Tapas España at Emily Joubert Home in Presidio Heights, and it was fun to step into this French-inspired, Montecito-coded world even for a moment.

   Feeling spring-y?

3. Cookbook Week SF culminated with a culinary variety show called Headnotes Live. There was an improv warm-up team, storytelling and Top Chef alum and cookbook author performed at his drag persona Suzy Wong. were good sports in a newlyweds-style talk show bit, and brought down the house, to the surprise of no one. So many Substackers were on stage, including , and my pal made an audio cameo. explained the science of chewy vs. crunchy chocolate chip cookies (why not both?) and I fully geeked out. HAROLD!

   Are your subscribed?

4. Finally subscribed to Eat Your Books, a simple database that allows you to add your cookbooks to a searchable library by keyword. Brilliant!

5. I’ve been working on my platonic ideal Chocolate Chip Cookie recipe (combo of crunchy edges and chewy interior) and…I think I nailed it. Team dark brown sugar!

6. Scrambled eggs with sautéed greens, snap peas and asparagus. Garlicky breadcrumbs on top for crunch. They’re like miniature pieces of toast with a similarly satisfying crunch.

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7. I’ve heard good things about Canopy’s air filters for years. They sent me their ‘mini’ filtered shower head and so far, I’m loving it. I’ve filtered my shower water for years (sounds fancy, but it’s as easy as screwing in a lightbulb). Not sure if it makes the biggest different in the hydration of my skin and hair, but I do notice when I’m traveling and exposed to mineral-y hard water. Gifted

8. I mentioned my intrigue for Anyday’s new Anydeli silicone deli containers recently and reader, I LOVE THEM. While their price point may not fully replace my love (and frankly, sheer volume) of deli containers, I’m loving this plastic-free alt for it’s durability and reusability. Gifted.

   In case you missed it:

9. In a similar vein, a shoutout to Souper Cubes. Think giant ice cube trays, but for soups, stews, and saucy things. The trick is to freeze your food in the trays, pop out the cubes, then transfer them to a more compact container like a silicone zip-top bag, or for the advanced among us, vacuum-seal them. This saves freezer space and frees up the trays for the next batch. This is a salsa verde I’m testing (yes, you can freeze it!)

   This post contains affiliate links. I may earn a small commission if you buy something through the link. Shopping through my links is a small way to support this newsletter. For more of my recommendations, check out ShopMy or Amazon Storefront.

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For Paid Subscribers: A Cookbook Update

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My friend served the most incredible sunflower butter ice cream last summer and the recipe will be in her upcoming cookbook Ukraïne , available for preorder!

I was surprised to find out it was no-churn. That’s right, no ice cream maker required! A food blogger recipe darling, magic happens when sweetened condensed milk is folded into whipped cream and frozen. It tends to have a softer texture than traditional ice cream, but who would complain? My gripe with most no-churn ice cream is that it’s too sweet. To mitigate, I wanted to bring in salty, savory and bitter elements. I immediately thought of the ice cream brand Alec’s collab with Graza and set out to duplicate, bringing in good quality olive oil, two types of salt and shards of dark chocolate. This recipe makes 4 to 6 servings, but doubles easily to fill up a large 9-inch loaf pan or an 8 or 9-inch square baking dish.

Dream Spring Menu (with this ice cream for dessert!)

Recent Loves

A spa-like hand soap: I was first introduced to Koala Eco from a buyer at Williams Sonoma, and was excited to try our their new rosalina (tea tree) and peppermint hand soap and lotion (gifted). Recipe testing means washing your hands a lot and it brings me a little joy to have this by the sink. It’s also refillable! Putting on the hand lotion at the end of the day signifies the day is DONE.

The perfect sun hat: We’re headed to Hawaii in a few weeks, and I’ve been on a quest to find a big sun hat that’s a) packable and b) not entirely dorky. I popped into a hat shop last weekend while visiting Nevada City here in Northern, CA and tried on close to 10 hats until I found the perfect one. According to the sales person, the key to a well-fitting hat is one that comes in sizes (usually small, medium or large) with adjustable inner sizing so it fits correctly. It felt a bit like trying on shoes or jeans.

Hair “milk”: I’m due for a haircut next week, and in the meantime, I’ve been using this milky hair serum (gifted) from cool-girl brand Roz to tied me over until I can get a proper trim. I have fine hair and this didn’t weigh it down. I can’t say the same about Trader Joe’s leave-in — too greasy!

An evening tea: While up in the Nevada City/Grass Valley area, I visited the local co-op market for snacks and veggies to supplement the freezer meals I’d brought. No surprise, their bulk section was epic. I gravitate towards herbal teas in the springtime and was delighted to see they had Mountain Rose Herbs in bulk. I filled a paper bag with a scoop of their Evening Repose tea with chamomile, peppermint, lemon verbena and lavender (not too strong). It’s been a nice way to end the night with or without a sweet treat.

This post contains affiliate links. I may earn a small commission if you buy something through the link. Shopping through my links is a small way to support this newsletter. For more of my recommendations, check out ShopMy or Amazon Storefront.

For Paid Subscribers: Do you want to test recipes for my cookbook?

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When I first moved to New York, there was a muffin shop in Park Slope called Blue Sky. I walked 25 minutes down the hill one morning, only to find a line snaking down the block. Back then, a line for a baked good was unheard of. I never tried them (they’ve since closed) but I imagine this was exactly what they served the parents before school drop-off and the co-op members before their shifts.

The Morning Glory muffin originated in Nantucket, which makes sense. It has a New England sensibility that would have fit right in at the Barefoot Contessa shop in East Hampton: beach bag packed, latte in hand. That’s the vibe I’m after this summer.

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The MG can be a “kitchen sink” situation. Toasted nuts, raisins, or a handful of shredded coconut are all classic, but the more stuff you add, the higher the risk of weighing down the batter. In my version, I skipped the shredded apple (too fall), added tiny frozen wild blueberries, swapped in dark brown sugar for deeper flavor, and used olive oil for its fruitiness and because I always have it on hand. Vanilla bean paste instead of extract has become a non-negotiable. It’s easier to find than it used to be (Trader Joe’s even sells it) and gives everything a more pronounced, dessert-quality flavor.

Before we get to the recipe, in case you missed it, I shared a NEW recipe for Super Green Chicken Stew over on .

Recipe: Morning Glory Muffins

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This is lowkey my cookbook deal announcement. As usual, newsletter readers get the first sip of tea.

I have a dedicated newsletter planned all about my book. Specifically, I want to share what led to getting a deal as a food professional with WAY less than the 150K IG followers that have become the social currency for opportunities like this.

But today, we’re keeping things tactical. In the spirit of a “stack” (the programs and tools used in tech and social media) I’m sharing my recipe development & testing STACK. If you’ve ever made a recipe at home that just doesn’t work, there’s a chance that a) it wasn’t tested properly, or b) there are small tweaks you can make to increase your likelihood of success, particularly when it comes to baking. We’re getting precise and a little nerdy here.

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My Recipe Developing & Testing Stack

Prep and Measure:

Google Drive — This is where I house all my recipes and spreadsheets. It’s searchable and easy to share and collaborate. Industry standard! For recipe development, I fully write the recipe from my brain exactly as I think it should be cooked, test that version, and retest from there.

A good old printer — I print out hard copies. I typically use a strip of painter’s tape to secure them to a kitchen cabinet or the wall next to my stove to follow along, but I’m looking to invest in a magnetic clipboard easel like this.

Grocery strategy — It’s nice to imagine perusing farmers markets every day for the freshest and best. A romantic ideal. In reality, work-related shopping is high volume and I don’t want to spend all day running around. I do a combination of Instacart, Whole Foods curbside pickup (it’s down the block), and hand-shopping at Trader Joe’s, Sprouts, and Berkeley Bowl for hard-to-find ingredients.

Parchment paper — Not only for lining sheet trays for faster clean-up, I also use it when grating cheese for easy transfer.

Diamond Crystal kosher salt — The industry standard, and finally back in stock at most mass-market grocery stores. I used to develop recipes for Morton Salt and learned it’s almost 2x as salty as Diamond Crystal. Wild!

A lot, I mean a lot, of olive oil — I’m talking 3 liter tins. I like to funnel it into a this cute opaque bottle for easy pouring.

Hella paper towels and dish towels — So many things to wipe dry.

Half and quarter sheet trays and tiny bowls — If a recipe calls for prepped ingredients ("1 medium onion, diced"), you're doing that prep before anything hits the stove, even if instinct says you can multitask. Sheet trays and small prep bowls make this easy.

Magnetic double or triple event timers — For testing multiple recipes or steps at once, measuring exact times is key. Is it 4 to 6 minutes until those onions are translucent, or 7 to 8? How long does it take for egg whites to whip to soft peaks? When should you pull the brownies if you can’t tell visually whether they’re done? Always be timing.

Digital kitchen scale — How many ounces of freshly grated parmesan fit in a 1/2 cup? Packed? What about the pre-grated parm in those little tubs? Now you know why a digital scale is essential for weight vs. volume measurements, particularly in baking.

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Oven thermometer — Some ovens run hot, others cold. An oven thermometer lives in there all the time and doesn’t lie.

Probe thermometer — A basic instant-read probe thermometer is crucial for accurately testing the internal temperature of meat. I've also started seeing more and more bread recipes that call for one. For frying and candy-making, you’ll need a therm like this.

Measuring cups and spoons — Invest in a set (or two) of stainless steel measuring cups and spoons (I like the rectangular ones that fit in jars!) and liquid measuring cups. This OXO 4-tablespoon mini liquid measuring cup for citrus juices, soy sauce, oil, and vinegar is the best $9 you’ll spend.

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Organization:

One-inch, light-colored painter’s tape — Labeling is a way of life. Skip the dark blue painter’s tape at the hardware store in favor of a legible color, like PINK!

Dark-colored Sharpies — Navy or black, retired for other uses when the tip gets dull (the worst).

A red pen, ideally — Marking up notes with a red pen satisfies my inner English teacher, but any pen will do. After testing, I sit down at my computer with the marked-up recipe to make edits. I could prop up my laptop in the kitchen, but the likelihood of getting my keyboard wet or sticky is quite high. Analog is best.

Food storage containers — I’m a fan of square or round glass containers with snap-top lids like these. Food stays fresher longer, and they stack nicely in the fridge. I was excited to see Anyday just released silicone deli containers. They’re an investment, but the idea is they’ll outlast plastic deli containers by a long shot.

Leftover strategy — Recipe testing means you may be testing 10 different soups in a week, like I did last week. Managing that volume without wasting food takes a system. When I can, I schedule meals around eating leftovers for lunch or dinner, freeze what I can, and keep a few neighborhood friends on speed dial for the rest (a mom friend received 3 quarts of soup last week). Community free fridges are another great option; find one in your area here.

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Your bod!

My physical body — Anyone who’s worked a standing job knows the toll it takes. I’ve gone on record saying nothing wrecked me worse than a desk job, but standing and cooking all day is hard on my neck, my back, my booty…you get it. As I work through these cookbooks, I’m doubling down on strength training, stretching, foam rolling, and getting out of my head on hikes with fun podcasts that have nothing to do with food. We all need a break.

Hydration — I bought the 40 oz. Stanley cup when I still had my Williams Sonoma discount (more on that). Cringy, but it works. When plain water won’t cut it: mint rubbed between my palms, a quart container, pinch of sea salt, lemon or lime juice, ice, and half a bottle of SodaStream.

Caffeine — My coffee routine: 1 to 2 cups of half-caf pour-over OR 1 to 2 double iced half-caf Americanos with organic half-and-half (following?) before 1pm. Maybe an Olipop coke or a cup of green tea around 3pm if I have something going on that night. Also, eating breakfast with a bit of protein before coffee in the morning has (anecdotally) smoothed out my jitters and kept my energy much more stable until lunch.

Whew! After a long week in the kitchen, the only thing I want to do is go OUT for dinner or pull something warm and comforting from the freezer.

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If you loved thumbing through the spring cleaning issue of Real Simple, this post is for you. If my semi-viral kitchen-cleaning love letter was the deep-dive deep clean, consider this a list you can check off while the kettle boils.

13 of my best spring cleaning tips:

1. Make a condiment collar: Fold a piece of paper towel lengthwise, wrap around sticky, oily or drippy bottles and jars, then secure with a rubber band. Try it with olive oil, vinaigrette, chili crisp or peanut butter.

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Cabbage has always been that girl, and she’s definitely having a moment. Endlessly versatile across a wide range of cuisines, a head will last months in the fridge. Slice it for tacos, salads, or noodle bowls, or cut into wedges and roast until sweet and crispy.

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I’m always looking for ways to cut down on dishes (ahem) and get protein, veg, and carb all in one. I fixated on turning somewhat bland chicken-apple sausage into a shortcut “meatball”, adding German-esque spices common to bratwurst: garlic powder, allspice, a bit of caraway. You can skip this little hack entirely and use your favorite fresh or pre-cooked sausage.

A few housekeeping items:

Cookbook talk: I’m sitting down with cookbook author Catherine Cogliandro Alioto to chat about her new book Tapas España at Omnivore Books in San Francisco on Tuesday, March 24th at 6:30. The event is free. Details here.

Speaking of cookbooks, did you hear about SF Cookbook Week? So many incredible LIVE events from April 21-26. I’m planning to attend this free brand-building event and Headnotes Live.

A few Substackers on my radar: My former WS co-worker and pal recently started writing through the lens of her dream business focusing on better-for-you kitchen gear and recipes. ’s recipe tester and Substack contributor is also writing her own newsletter, . And I’m excited to dig into acclaimed food writer ’s work along with parenting POV (hey, I’m an auntie to 5!) in ’s .

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An earlier version of this recipe included a glitch in Substack’s recipe tool and listed the onion 3 times. The quantities have been fixed.

Discount Codes!

• Material Kitchen - 20% off with code CLARE20 (there’s a big sale starting on 3/10!)

• Enzo’s Table (I love the Meyer Lemon oil for finishing) - 10% off with code ONCOOKING10

• Laundry Sauce - 15% off with code Clare-L15

• Art of Tea (great loose-leafs) - 15% off with code ClareL15

• Seatopia - 10% off with code CHEFCLARE

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If you’re a voracious home cook or just someone who eats at home without regular hired help, you are cleaning your kitchen. Frequently.

In culinary school we washed our own dishes. This may seem obvious, but the other “fancier” school in the city had dishwashing staff. My school’s rationale was that this would not be the case in all professional settings, and they were right. The drama usually started when someone was not keeping up with their dishes and other classmates had to pick up the slack. Learning how to stay on top of “dish” was part of being a professional cook.

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Another reason I’m qualified to write this guide: I haven’t had a dishwasher since 2016. Don’t worry, we are actively looking for a new place, and the number one nonnegotiable is that it has a dishwasher.

Over the years I’ve made the switch from standard products to “natural”, bio-based and formulations free of harsh chemicals. Why? Multiple studies have linked household cleaners towards health issues1 and are better for the environment.2 Plus, the natural versions just smell better! While I haven’t gone full-on Dr. Bronner’s, you’ll see a mix of “natural” and classic-tried-and-true products in this guide. At some point, I’d like to start fresh with a better-for-you cleaning system like Blueland, Branch Basics, Koala Eco, Rebel Green or the bougie Homecourt (Courtney Cox’s brand).

More kitchen guides:

LET’S CLEAN

You Need So Many Towels

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Harissa Chicken with Meyer Lemon Relish

I turned a chicken soup I developed last year into a sheet pan dinner, keeping many of the same ingredients and garnishes but changing the format. Bone-in, skin-on chicken thighs are rubbed with harissa paste (or sauce), a North African blend of warm spices and chili, then roasted until deeply golden alongside sweet fennel, red onion, and lemon slices.

If you spot thin-skinned Meyer lemons at the grocery store, buy them. Sweeter and milder than standard Eureka lemons, they are tender enough to eat peel and all. And don’t hate me, but they grow like mad where I live. My boyfriend’s mom handed me an entire bagful on Sunday. Half of the slices roast with the vegetables, while the rest are finely chopped into a quick sauce with olives and parsley.

Finished with fennel fronds, what I like to think of as “free herbs,” this is the kind of meal that needs something buttery on the side. Orzo with butter, olive oil, salt, and lots of black pepper is especially good, but couscous, egg noodles, rice, or roasted potatoes all work beautifully. I am fully committed to buttered starchy sides this winter.

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Podcast news! I spoke with my pal , host of the Not From Concentrate Podcast all about my tips & tricks gleaned from my work as a private chef. Listen on Apple, Spotify or YouTube and subscribe to Catherine’s ADHD-friendly food newsletter .

Not From Concentrate

How a Private Chef and Culinary Creator Preps, Hosts, and Stays Organized in the Kitchen

You can find us on Spotify, Apple Podcasts, YouTube, or wherever you get your podcasts…

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4 months ago · 6 likes · 5 comments · Catherine Smart

How I make a living as a freelancer: I shared this post for paid subscribers about my experience a straight up hustler freelancer in food. I’ve received so much positive feedback from folks who appreciated the honesty.

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Now onto the recipe!

I’m trying Substack’s new recipe embed feature. Let me know if you like it!

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Harissa Chicken With Meyer Lemon & Olive Relish

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It was a two-cake kind of birthday

Growing up on the East Coast, I still get a kick out of spending my January birthday outdoors. I celebrated the day (not quite the big one yet) by NOT cooking, not working and getting out for a hike and a bit of shopping. A few days later, we headed up the coast to Tomales Bay for a hike + seafood at The Marshall Store, flanked by a Starter kouign-amann for the drive up and two (!) slices of birthday cake for when we got home: classic carrot with a salty cream cheese frosting and a passionfruit-vanilla. I alternated bites of each in between anxiously watching Alex Honnold scale that tower.

What I’ve Been Cooking

I'm deep into cookbook recipe testing these days, specifically proteins. In my “real life”, I’ve been cooking a lot of beans, soups, anything that I can repurpose from leftovers or stash in the freezer for lighter testing weeks. I hate wasting food (hey, I even culinary produced a TV show about it) so I’m constantly playing my own version of Chopped. Side note, if you haven’t read ’s An Everlasting Meal, winter feels like the perfect time. It changed the way I approached cooking, and that’s no exaggeration.

A Breakfast Obsession

When everyone was reminiscing about 2016 last month, I got a kick combing through photos, including my near-obsessive smoothie bowl documentation (we can all thank for that one). I know I’m not alone in my breakfast fixation-rotation. In the summer, it’s yogurt/granola/berries/stone fruit, in the fall it’s sweet potato hash, and during the winter I need a vehicle for maple syrup. Enter: ’s protein pancakes. I’m all for shortcuts, but Sara’s couldn’t be easier. The variable here is the protein powder. I used this one by recommendation from my sister. It was a bit sweet so I ended up using less in my 2nd (and 3rd) batches. I blended the batter in a wide-mouth Mason jar with my immersion blender. I swirled a little olive oil into the batter for waffles. They froze like a dream, ready to pop in the toaster oven.

I’ll leave you with this delightful platter of chocolate-covered strawberries I recently made for a client. The little sprinkle of freeze-dried strawbs on top is key!

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Weeknight winter dinners:

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Hello! I’m switching gears a bit this week to dive into the topic of work, career and money. Specifically, how I make a living as a freelancer in food. For context, I have 15+ years of professional experience in the industry. After graduating from culinary school, I worked my way up the ranks in food media as a culinary producer, cooking teacher and content director. You can read more about how a week at Ina Garten’s house led to my decision to leave my full-time job at Williams Sonoma here. Just like Ina’s roast chicken, things get juicy behind the paywall.

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Amelia is on a mission to prove Swedish food is more than meatballs. This past year she’s been popping up all over the country, serving her signature hot dogs and charming everyone in sight. More than that, she’s become a trusted friend and colleague I can text with “what would you charge for this?” or “can you believe this?”—the kinds of messages only another freelancer really gets.

Amelia is based in Albuquerque now, but making her soup (the dill and lemon are key!) makes me feel like she is right here in the kitchen with me.

Subscribe to Amelia’s newsletter and follower her on IG. Check out her website, including these sweet T-shirts by BF designed (shameless plug.)

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Swedish Split Pea Soup

Recipe adapted from of Hej Hej

Serves 4 to 6

Ingredients

• 2 cups dried yellow split peas

• 2 tablespoons extra-virgin olive oil

• 1 shallot, minced

• 1 small leek (or ½ large), white and light green parts, thinly sliced

• Kosher salt and freshly ground black pepper

• 1 garlic clove, minced or grated

• 4 cups low-sodium vegetable or chicken stock

• 1 tablespoon chopped fresh dill, plus more for topping

• Juice of ½ small lemon

• Plain Greek yogurt thinned with a little water, for topping

• Crispy crumbled prosciutto, for topping (optional, scroll down for how to make it)

Instructions

1. One day ahead, add split peas to a medium bowl, cover with cold water and soak overnight in the fridge. Drain and rinse before using.

2. Heat olive oil in a large pot over medium heat. Add shallot and leeks, season with salt and pepper and cook for 2 to 3 minutes until softened and translucent, stirring frequently. Add garlic and cook for another 30 seconds until fragrant.

3. Add stock, 1 cup water and drained split peas. Bring to a boil, then reduce heat to a gentle simmer, cover and cook for 45 to 60 minutes or until peas are very soft, stirring occasionally (see note below on cook time). If the soup becomes too thick, add more water in ½-cup increments until texture is thick but pourable. I ended up using about 1 ½ cups water total.

4. If you like a smoother texture, use the back of a spoon to mash some of the soup in the pot. You can also use an immersion blender to pulse the soup directly in the pot or blend about 1 cup in an upright blender before stirring back into remaining soup.

5. When the soup reaches your desired texture, add chopped dill and lemon juice. Season with more salt and pepper until the flavors pop.

6. Ladle into bowls and top with Greek yogurt, additional dill, a few cranks of black pepper and crispy prosciutto (if using.)

How To Make Crispy Prosciutto

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper and arrange prosciutto slices in a single layer. Bake for 9 to 12 minutes, or until crispy. Remove from oven, let cool, then break into pieces.

Recipe Notes:

Cook time: Depending on how long your split peas have been on the shelf or in the bulk bin, they may take more or less time to cook. Yellow split peas are starchier than their green counterparts and generally take longer to soften. Soaking helps speed things along, but don’t be surprised if the soup takes up to an hour for the peas to become tender. If you’re short on time, green split peas are a good substitute.

Make it vegetarian or vegan: opt for vegetable stock, skip the prosciutto and use a dairy-free plain yogurt for topping.

Leftovers store well in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. You’ll likely need to add a little water or stock when reheating, as the split peas have a tendency to firm up.

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Hi and welcome to my new readers! If you enjoy this newsletter, click the ❤️ , comment and share with a friend. Better yet, upgrade to paid to access the full archives.

January is far more subdued than the jolt of the holiday season. While many people are resolving to eat healthier, spend less, drink less, or generally cool it on indulgences, it also happens to be my birthday month, so I’ll do as I please, thankyouverymuch.

That said, after two glorious weeks fully OFF off, I’m in desperate need of a vegetable, a warm blanket, and a good stretch. When easing back into society, might I suggest starting with a good dinner?

I developed this Italian-inspired, herb-rubbed pork for a client earlier this season with long winter evenings in mind. It channels some of the flavors of porchetta and keeps things simple: one pan, meat and vegetables roasting together. Serve with creamy polenta, or roasted or mashed potatoes, with plenty of grainy mustard passed around the table.

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Fennel-Roast Pork Loin with Brussels Sprouts

• 2 tablespoons chopped fresh sage

• 1 tablespoons chopped fresh rosemary

• 1 teaspoon fennel seeds, crushed

• Kosher salt

• Freshly ground black pepper

• 1 (2 lb.) boneless pork loin, tied with butcher’s twine

• 2 lbs. brussels sprouts, halved

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons red wine vinegar

• Chopped fresh chives, for serving

• Flaky sea salt, for serving

• Whole grain mustard, for serving

Directions:

1. Preheat oven to 375F.

2. In a small bowl, mix sage, rosemary, fennel seeds, 1 tablespoon salt and ½ teaspoon pepper in a small bowl. Pat pork dry with paper towels, then sprinkle with herb mixture all over, using your hands to press to coat.

3. In a medium bowl, toss Brussels sprouts with 1 tablespoon olive oil and season with salt and pepper to taste, set aside.

4. Heat remaining 1 tablespoon olive oil in a large oven-proof skillet, preferably cast iron, over medium-high heat. Add pork and sear for about 10 minutes, flipping every few minutes to brown on all sides.

5. Add Brussels sprouts to skillet, then transfer to oven and roast for 30 to 40 minutes until a meat thermometer reaches 140F. Remove pork onto a cutting board to rest. Continue to roast the Brussels sprouts until tender and browned, about 10 to 15 minutes longer. Remove from oven, add vineger and stir to coat Brussels sprouts.

6. Slice pork into 1/2-inch thick slices. Transfer pork and Brussels sprouts to a serving platter. Top with chives, a few cranks of black pepper and flaky sea salt. Serve with whole grain mustard.

   Food styling tip: for a dinner party, garnish the serving platter with sprigs of fresh herbs: rosemary, bay leaves and sage.

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I could not motivate myself to make another charcuterie board.

We host a houseful of people exactly once a year, for our annual holiday party. What started as cookies and cocktails with my three roommates in Park Slope circa 2010 has quietly grown into a proper tradition with my boyfriend in Oakland.

In years past, I’d spend a week prepping: hitting multiple markets, cooking everything from scratch, and deep-cleaning like I was auditioning for a home makeover show. This year, I made a few smart adjustments. My boyfriend came along for shopping the day before, we got it done in half the time, and even squeezed in lunch at a Turkish spot I’d been meaning to try to try.

I prepped the crudités, salad components, punch syrup, and panettone bread pudding the night before, mostly while watching holiday movies. The biggest unlock was moving the party up three hours. Starting earlier took the pressure off serving a dinner-sized spread, so no one arrived hangry. We were done cleaning up and on the couch watching Landman by 10-ish. This is entertaining in your late 30’s…!

Instead of a massive cheese and charcuterie board, we went simple: ham sliders and store-bought snacky bits. I’m excited to share our holiday menu below, plus how I made our juniper-roasted ham and last-minute holiday shopping ideas, too.

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Holiday Cocktail Party Menu 2025

To drink:

• Dan Pelosi’s Non-Alcoholic Negroni (NYT gift link)

• Mulled Wine (dry red wine, brown sugar, cinnamon sticks, whole cloves, star anise, sliced citrus)

• Apple Cider Hot Toddies (or was it just….mulled cider?)

To eat (savory):

• Juniper-crusted spiral cut ham (recipe below!)

• Hawaiian slider rolls

• Sliced sharp cheddar and havarti

• Cornichons

• Classic dijon, whole grain dijon, creamy dijon (or dijon + mayo mixed), honey dijon that I low key received in a gift bag at a Maille event with .

• Green olives (I like the grilled olives from Trader Joe’s), lemon-stuffed olives

• Rosemary mixed nuts and Goldfish-y snack mix

• Homemade onion dip and potato chips

• Store-bought hummus dressed up with good olive oil and sumac lemon pepper + crudités

• Small (!) cheese platter - gouda, caramelized onion cheddar, goat cheese

• Regular and GF crackers

• Salad of shaved fennel, kale, watermelon radish and red wine vinaigrette

To eat (sweet):

• recipe for Pannetone Bread Pudding, cut into small squares

• 2x types of cookies from trusted baker friends!

Last-Minute Gifting & Discount Codes

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Check out my curated, chef-tested gift guide (with some beauty + fashion finds, too!) The most-ordered item? This plastic-free cutting board that I’ve been loving.

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Make This Now:

Juniper-Crusted Spiral-Cut Ham

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Hi! I’m Clare Langan, a professionally trained cook with a background in culinary retail and brand strategy. I’ve led the teaching kitchen at Sur La Table, consulted for brands like KitchenAid and Breville, and most recently served as Director of Content at Williams Sonoma. Now I work as an independent content creator, private chef, and culinary instructor, and I’m the lead recipe tester for a New York Times bestselling author’s upcoming 2027 cookbook. In this newsletter, I share recipes, techniques and insider tips on outfitting your kitchen like a chef.

There has been a near-constant flow of soup (and holiday sweets) in my kitchen this season. With the Bay Area experiencing an unusually cold stretch, soup has become both comfort and convenience. It has also been an economical way to use up the odds and ends left over from recipe testing and video shoots. Soup is usually always the answer.

This White Bean & Tomato Soup is inspired by two of my favorite Italian soups: pappa al pomodoro and ribolitta. Both often rely on stale bread as a thickener. I opted for crushed tomatoes (Bianco di Napoli are my favorite) and starchy white beans to add body. I blew through my autumn stash of frozen chicken and turkey stock quickly, which was a good reminder that for many vegetable-based soups, water works just fine. The optional (but encouraged) pesto and Parmesan topping adds a touch of richness to an otherwise lean soup. I recently got my hands on a bottle of Olio Nuovo, this year’s first-pressed olive oil. A swirl on top added a peppery bite to every spoonful.

This recipe was originally developed for Material Kitchen. This post isn’t sponsored, but if you’re looking to upgrade your tools, use code Clare20 for a 20% discount on their site.

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White Bean & Tomato Soup

Makes one large pot of soup, about 10 servings

Ingredients:

Soup:

• 3 tablespoons extra-virgin olive oil

• 2 stalks celery, diced

• 1 large yellow onion, diced

• 1 large carrot, peeled and diced

• Kosher salt

• 4 cloves garlic, peeled and minced

• 2 teaspoons chopped fresh rosemary

• 1 tablespoon tomato paste

• 1 teaspoon smoked sweet Spanish paprika

• 2 (14-ounce) cans white beans (such as cannellini, Great Northern or butter beans), drained and rinsed

• 1 (28-ounce) can crushed tomatoes

• 1/2 teaspoon crushed red pepper flakes

• 1 fresh bay leaf (optional)

• 1 (3”) Parmesan rind (optional)

• 1 large bunch Tuscan kale, stems removed and leaves cut into 1” pieces

For serving:

• Prepared basil pesto

• Full-flavored olive oil, for drizzling

• Freshly grated Parmesan cheese

• Warm crusty bread or focaccia

Directions:

1. Heat olive oil in a large Dutch oven or soup pot over medium-low heat.

2. Add celery, onion and carrots. Season with salt and cook, uncovered, stirring occasionally, for about 10 minutes until softened.

3. Add garlic and rosemary and cook for about a minute, stirring constantly. Add tomato paste and smoked paprika and cook for a few minutes until tomato paste coats the bottom of the pot and turns a deeper shade of red. If the tomato paste is browning too quickly, lower heat and add a little more olive oil.

4. Add beans, tomatoes, red pepper flakes, bay leaf and Parmesan rind (if using) and 4 cups of water. Season with salt and bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 30 to 45 minutes, stirring occasionally.

5. Add kale and cook for another few minutes until wilted. Season soup with more salt to taste. Remove Parmesan rind and bay leaf before ladling soup into bowls. If desired, top with a spoonful of pesto, a drizzle of olive oil and a sprinkle of Parmesan. Serve with bread.

Make-Ahead: Like most soups, this tastes better the next day. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

A note on beans:

• Swap out the canned beans with beans cooked from dried. Here’s a great tutorial. You’ll need about 3 cups cooked. Any small-to-medium size white or light-colored bean will work. Replace some of all of the water with the bean cooking liquid to reduce waste, add more flavor and thickness. I love these Zolfini beans from Boonville Barn Collective.

  

  White Bean & Tomato Soup By Clare Langan

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Three Desserts for Your Holiday Table:

• Eric Kim’s Sheet Pan Sticky Toffee Pudding Cake. I taught a version of this large-format cake in a cooking class topped with dollops of barely sweetened whipped cream and a grating of fresh nutmeg.

• ’s Caramelized Pannetone Bread Pudding. My chef friend Anna first introduced me to this recipe. So good with coffee the day after the party.

• ’s Baked Chocolate Pudding. An old-fashioned recipe that’s suddenly viral on TikTok. I haven’t made it in years, but I’ll be bringing it to a latke party this weekend warm from the oven.

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Hi and welcome to my new readers! If you enjoy this newsletter, you may also like my guides on cookware, prep tools and kitchen appliances.

This Note made me chuckle:

I helped facilitate a cookie excha…

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Following my Spring, Summer and Fall Cooking Bucket Lists, I’m excited to start planning for Winter. Think of this as my Notes app brain dump: dishes I’ve made and want to revisit, recipes in development, and seasonal flavors I’m craving this time of year.

I’ve never been one to stick to journaling or planning routines, but sitting down to make this list—long or short—keeps my cooking fresh and my ideas flowing. I often turn to my own lists whenever I get into a rut (yes, it happens!). What’s on your list this winter?

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Ingredients & flavors I turn to in the wintertime:

• Citrus! Meyer lemons, mandarins, grapefruit, cara cara oranges, pomellos…

• Dark leafy greens

• Chocolate

• Stronger cheeses like blue and gruyere

• Onions and leeks

• Mushrooms

• Dijon

• Cooking with red wine, beer, booze in general

• Dates, spices

• Fresh mint

• Sweet potatoes, all colors, all kinds

• More butter than usual

• Richer cuts of meat like pork shoulder and beef chuck, sausage

• Ginger + garlic

• Sour cream, creme fraiche, creamy dollops in general

• Broccoli, broccoli rabe, broccolini. All the brocs.

• Tomato paste

• Cooked cabbage

• Avocado + citrus

• Later in the season, dill + lemon

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My Winter Cooking Bucket List

I’ve divided the list into categories: Fresh, Soupy/Stewy, Pasta & Carbs, Roasty/Toasty, Watch Party and Sweets. This list is my no means exhaustive, but I hope it helps spark some inspiration on what to cook, especially in the doldrums of winter after the holiday buzz dies down.

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