Food

Moist banana cake. Sweet crushed pineapple. Crunchy pecans. Tangy cream cheese frosting. It's the kind of layer cake that appears at birthdays, Easter tables, church potlucks, and family reunions—and somehow always disappears first.

Forget the grocery-store versions piled high with artificial whipped topping. This Old-Fashioned Strawberry Shortcake is the real thing: buttery, tender biscuits split open while still warm, juicy strawberries macerated with sugar, and clouds of lightly sweetened whipped cream.

Soft, buttery, and packed with cinnamon sugar, these rolls are the kind of breakfast pastry that makes people linger at the table. They're equally at home beside a weekend coffee, a holiday brunch spread, or a lazy Sunday morning when the only agenda is having another roll.

This recipe for Aunt Elizabeth's Banana Pudding comes from Baking in the American South by Anne Byrn, our June Cookbook Club Pick of the Month. It's the kind of recipe that has been passed between generations, carried to church suppers, family reunions, and Sunday dinners for decades.

Crispy, savory, fresh, a little spicy—bánh mì doesn’t miss. It’s the kind of sandwich that somehow balances everything: rich pork, bright pickled vegetables, cool cucumber, fresh herbs, and just enough heat to keep things interesting. And yes, it’s as good as it sounds. 

This version comes from Passport to Flavor—our May Cookbook Club pick of the month—and it gives you a clear, no-stress way to bring this Vietnamese classic into your own kitchen.

Crisp, vibrant, and packed with bold flavor, cucumber kimchi is a fresh take on one of Korea’s most iconic dishes. This quick version delivers the signature balance of heat, tang, and umami—without the need for fermentation.

Featured in Passport to Flavor, our May Cookbook Club pick of the month, this recipe offers a streamlined approach to a traditional banchan that’s both accessible and highly versatile.

Warm, lightly sweet, and beautifully simple—these Irish soda-bread scones are the kind of bake that feels both traditional and entirely approachable. The recipe comes from Passport to Flavor, our May Cookbook Club pick of the month, and it delivers everything you want in a reliable, crowd-pleasing scone.

Rich, layered, and deeply satisfying, moussaka is a cornerstone of Greek cuisine—and for good reason. With tender roasted eggplant, a savory meat sauce, and a smooth, golden béchamel topping, it’s a dish that delivers both comfort and structure in every bite.

If you believe dessert should always involve chocolate, this Chocolate Crème Brûlée is about to become your signature move. This version is smooth, deeply rich, and finished with that signature crack of caramelized sugar. It’s the kind of dessert that feels restaurant-level, but quietly simple once you know the rhythm.

Some cookbooks are aspirational. This one is practical in the best way. Magnolia Table, Vol. 3 delivers exactly what you want from a cookbook: recipes that are straightforward, generous, and worth repeating - and this Cobb Salad is a perfect example: classic, but better where it counts.

These are not background fries, they’re the reason everyone’s hovering near the kitchen.

We pulled this recipe from Magnolia Table, Volume 3—our Cookbook Club pick of the month—because it does exactly what a great cookbook should: delivers something classic, then makes it better. Nothing fussy. Just done right.

This recipe brings the full buffalo wing experience, minus the mess. You get crispy, golden chicken with heat, a creamy slaw for contrast, and just enough richness from the buttered buns to pull it all together. If your dinner table needs a reset, start here.

If you’re looking for a side dish that completely steals the show, these Burgundy Mushrooms are it. Slow-simmered in wine, butter, and aromatics for hours, they transform from simple mushrooms into something deeply savory, almost meat-like, and undeniably unforgettable.

This recipe—straight from The Pioneer Woman Cooks: Essential Recipes—is the kind of dish that turns a cozy dinner into a full-on event. It’s indulgent, make-ahead friendly, and perfect for holidays, dinner parties, or anytime you want your kitchen to smell incredible.

Soft, fluffy, golden dinner rolls are the kind of recipe every home cook should have, and this one comes straight from Ree Drummond’s The Pioneer Woman Cooks: Essential Recipes, our Cookbook Club Pick of the Month at The Foyer.

This month for our Cookbook Club, we’re cooking from The Pioneer Woman Cooks: The Essential Recipes by Ree Drummond—our March pick and a true modern classic for home cooks.

And if there’s one recipe in the book that absolutely earns the title crazy good, it’s these brown butter chocolate chip cookies.

This month’s Cookbook Club pick is Parm To Table. And honestly, it’s the kind of book that makes you cancel dinner plans and head straight to the Italian market.

These “nonrecipe recipes” for sandwiches are pulled straight from the book. No fussy steps. No overthinking. Just exceptional ingredients layered with confidence.