how to host a hamantaschen party


I’m just gonna say it: Nobody. Likes. Hamantaschen.

Why not, you lucky, uninitiated few ask? Well, to put it politely, they’re dry and crumbly and they lack sweetness. And to put it less politely, THEY TASTE LIKE SAND. (No offense to sand.)

Just take my word for it. They’re to be avoided at all costs.

But these ones — the ones I introduce you to in the video above and the recipe below — are different. No, really. I promise! They’re loaded with more butter, for one thing. And a generous coating of egg wash makes them more reminiscent of a flaky French pastry than the hard-as-rocks cookie you remember from your Hebrew school days. Last but certainly not least, the dried fruit fillings of your nightmares have been replaced with flaked coconut, caramel, chocolate chips, and all sorts of other deliciousness.


If that’s not enough to get you excited about hamantaschen, invite some friends over and see if you can rediscover the traditional cookie’s magic together. Or, well, discover it for the first time. Either/or. Click here to find my full how-to for throwing your very own hamantaschen-baking party over at MarthaStewart.com (more on that in the video above!).

And as always…subscribe, subscribe, subscribe!

Happy Purim, everyone!

xx R

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healthier fish tacos


Another video! (…Another chance to subscribe!)

Okay. Fish tacos. I make them for dinner once every few weeks, which is, admittedly, a teeny bit strange. I know they’re typically eaten in the summer, by the beach, après-surf…but I can’t think of one good reason why we shouldn’t eat them year-round. It’s early March in New York, and I think we could all use as much colorful, happiness-inducing stuff as possible.

This is colorful, happiness-inducing stuff. Lemme tell ya.

The best part? I made ’em healthy! (I can’t be eating Rockaway-style fish tacos every couple of weeks, you guys. I have a YouTube channel to maintain. *hairflip*) I swap out the mayo for Greek yogurt, adding some extra spice to keep things exciting. Also, the corn tortillas are gluten-free, which doesn’t really concern me, but I sure like saying it, and it may concern some of you, so…there you have it! And last but certainly not least, the fish isn’t fried; it’s baked and then broiled. So it’ll still have that totally necessary, extra-crispy exterior, but you won’t lose any sleep at night. Win-win.

Keep reading for the recipe!

P.S. I do love Miles Teller; I cannot tell a lie. Don’t ask me to explain myself. The heart has its reasons of which reason knows nothing.

xx R

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whipped cream in a jar


I think I’m getting the hang of this whole YouTube thing. And I kind of love it. Today, I’m showing you how to make homemade whipped cream in a jar. A JAR. This would be pretty perfect for those extra-busy holidays where you’ve already got ~294038 dirty whisks staring up at you from the dishwasher. Or, you know, just for any old day when you’re craving something fresh, sweet, and special.

I know it’s a pretty straightforward recipe, but it’s also a really important one that you’ll use again and again. So, why not simplify it even further?

Many apologies to fans of W.B. Yeats. (I’m one myself!) Promise I cleaned the book off thoroughly.

I’ll leave you with a nice poem of his, anyway, to make amends.

And below that, you’ll find the ever-so-simple whipped cream recipe.

Enjoy! xx

The Lake Isle of Innisfree
by William Butler Yeats

I will arise and go now, and go to Innisfree,
And a small cabin build there, of clay and wattles made;
Nine bean-rows will I have there, a hive for the honey-bee,
And live alone in bee-loud glad.

And I shall have some peace there, for peace comes dropping slow,
Dropping from the veils of the morning to where the cricket sings;
There midnight’s all a glimmer, and noon a purple glow,
And evening full of the linnet’s wings.

I will arise and go now, for always night and day
I hear lake water lapping with low sounds by the shore;
While I stand on the roadway, or on the pavements grey,
I hear it in the deep heart’s core.

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BIG NEWS!!!!!!!

Drumroll, please…

…I started a YouTube channel!

I assume you weren’t too caught off-guard by that news because 1) I love making videos and 2) there’s a giant thumbnail of the first video right above this block of text and my face is featured prominently. Powers of inference, people. Powers of inference.

Anyway, I’m soooooo excited about this new development. SO. EXCITED. I feel like it’ll be the perfect way to share recipes and life updates and who the heck knows what else with my friends and family and all of you mysterious and lovely blog-readers of mine.

I’m already planning tons more fun videos — in fact, a few are processing on my computer as we speak — so if you’re interested in viewing any of those, kindly subscribe! And sign up your friends and cousins and totally random acquaintances while you’re at it, too.

I started things off with popovers, which are frankly so simple/light/airy they don’t need too much of an introduction, but I *will* say that if you’re planning on hosting brunch for friends soon, these would go over splendidly. I’m partial to the cinnamon-sugar ones myself. And you absolutely don’t need to use a fancy popover pan for these. From experience, I can say with certainty that muffin tins will work just fine; you’ll just end up with a slightly more squat shape.

The recipe for those glorious, air-filled popovers is below (and in the video, duh!). Have fun, get baking, and check back to my channel soon for more videos.

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heart-shaped egg-in-a-hole


Traditional (read: non-cutesified) egg-in-a-hole is one of those quintessential, back-pocket breakfast recipes that everyone should know by heart. It’s easy and impressive and kills two birds with one stone. And that phrase is uncomfortably apt in this context, but you know what I mean.

So even if you can’t bring yourself to haul out the heart cookie cutters for this lovey-dovey version, you might as well learn / memorize / get a tattoo of the general recipe. I promise it’ll come in handy.

In the meantime, happy almost Valentine’s Day!!!!! If you’ve got a Valentine, HOORAY. Make them toast. If, on the other hand, you are alone as alone can be, never fear: I dreamed up a fun solo night plan for ya over on Martha Stewart! (Quick disclaimer that “fun” is loosely defined here and includes making pairs of felted mittens from old sweaters.)

Personally, I’m most excited to raid the candy aisles on the 15th and come up with some fun chocolate recipes with my finds. Stay tuned.

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3 breakfast smoothies


I really wouldn’t go so far as to call myself a morning person, which might surprise you given that A) I worked at a morning show for a long time and loved every minute of it, B) one of my all-time favorite books is quite literally titled “Why I Wake Early”, C) I do often jump out of bed and immediately begin singing the “Happy Working Song” from Disney’s Enchanted, and D) okay, OKAY, yes, I own this embarrassingly overpopulated Pinterest board dedicated to the joys of waking up early.

(Please note that I created said board back when I thought my Pinterest profile was private.) (Sigh.)

Anyway, while I’d really rather think of myself as an an all-times-of-day, does-not-discriminate sort of person, it’s true: I think mornings are great. And the best part about them just might be…smoothies! I threw these three together for FabFitFun’s online magazine and will link you guys early next week. In the meantime, you can snag all the recipes below and finally see for yourself just how wonderful it can be to wake up a little bit earlier. (You’ve been warned, though: You will get a little pin-happy in the process.)

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