My All-Time Favorite Pastry (Really!)

These Swedish cardamom buns are, without question, my favorite pastry in the entire world. ♡

If you’ve never had a kardemummabulle before, think of it as a softly sweet, ultra-pillowy yeast bun swirled generously with butter and freshly-ground cardamom, then twisted into a knot and baked until just golden. They’re less sugary than an American iced cinnamon roll, more aromatic than almost any pastry I know, and absolutely divine enjoyed with a cup of hot coffee.

I first fell hard for Swedish cardamom buns while we were living in Europe, and the obsession only deepened during multiple trips to Stockholm, where I tracked them down at least once a day (usually more — zero regrets). Over the years, I’ve tested and tweaked and re-tweaked this homemade version to get it just right: generous with the cardamom, impossibly soft, and twisted into those classic knotted buns. The real secret weapon here is the tangzhong technique — a quick cooked paste of milk and flour — which keeps the dough ultra-tender and pillowy long after baking. Once you try cardamom buns made this way, there’s no going back.

Cardamom buns are definitely a labor of love, but since I’ve yet to find a bakery in Kansas City that makes them, this is the recipe we always turn to when the craving hits. I promise it’s worth the effort!

A Cozy Mug of Homemade Chai

We’re getting ready to cozy in for a major winter snowstorm arriving this weekend. (My weather app says it currently feels like -10° in Kansas City, oof.) But a steaming mug of homemade masala chai feels like the perfect way to warm up. ♡

If you’ve never made homemade chai before, masala chai (classic Indian spiced tea) is surprisingly easy to make from scratch by simmering black tea with warming spices like cardamom, ginger, cinnamon, and pepper, then finishing it off with milk and a touch of sweetness. Honestly, once you try this version, it’s hard to go back to tea bags. The homemade version tastes fresher, richer, and more vibrant, plus you get full control over the spice blend. So if you love extra ginger? Great, add more! Prefer a little less cinnamon or pepper? Use less.

I’ve included my favorite recipe below as a starting point, but please give it a try and tweak it until it’s exactly how you love it, cup after cozy cup. Let’s make some chai!

This One’s A Keeper.

This soup was an instant favorite in our house. ♡

It’s super easy to make in around 30 minutes with a simple list of ingredients, and somehow tastes like so much more than the sum of its parts. The magic here is the garlicky Parmesan tomato broth, which stays nice and light but is bursting with zesty flavor. When simmered together with chewy pasta rings, savory Italian sausage, and a hint of kale, every bite of this soup is perfectly balanced and tastes sooo cozy and comforting.

I love that it’s one of those soups that is easy enough for a weeknight, hearty enough to actually fill everyone up, and easy to customize with whatever you’ve got in the fridge. So the next time you’re craving a brothy soup, grab some pasta and give this one a try!

Big On Flavor, Low On Fuss!

If you love homemade chicken pot pie as much as I do but tend to avoid it because it feels like too much work, puff pastry is the genius, weeknight-friendly shortcut you’ve gotta try. ♡

I absolutely adore pot pie and have made plenty of versions over the years. But once I started using puff pastry as a topping instead of traditional pie dough, I never looked back. It bakes up perfectly flaky and buttery, looks so pretty, and delivers all of those nostalgic pot pie vibes with a fraction of the work. Plus, cutting it into pieces and layering it on top means more golden edges and crispy bits in every scoop — so good!

I also have a bit of a soapbox about bland, boring pot pie filling, and I promise this one is anything but. The creamy sauce is layered with flavor from crispy bacon, Parmesan, plenty of garlic, and fresh herbs, then loaded up with classic veggies and tender chicken. If you’d like to make things even easier, I highly recommend shredding a rotisserie chicken to cut down on prep time. I also love making the filling earlier in the day — or even the day before — then stashing it in the fridge and adding the puff pastry right before baking on busy nights. It’s one of my favorite comfort food recipes that never disappoints!

Let’s Make Some Texas Chili!

When you’re craving a beef-forward, richly-seasoned, hearty bowl of chili, Texas chili is the way to go. ♡

It’s the kind of chili that puts the beef front and center — big, tender chunks simmered low and slow in a boldly spiced tomato sauce, with zero beans in sight. (Texas-style!) Load it up with all of your favorite toppings and dive in with a spoon, or let your tortilla chips do the scooping!

I’ve included options below for making this one on the stovetop, in the Instant Pot or in the Crock-Pot. And if you’re lucky enough to have leftovers, they freeze beautifully or taste even better the next day. Let’s make some Texas chili!

My Favorite Kind Of Hot Chocolate

Whenever I’m craving a warm mug of hot chocolate, this Mexican-inspired version is my personal favorite. ♡

It takes inspiration from traditional Mexican hot chocolate, adding a light touch of chile to the classic cinnamon-chocolate base. It’s not overly sweet, and I love how the subtle extra layers of spices, vanilla, plus a pinch of salt (important!) balance the richness of the chocolate.

It’s easy to make in just a few minutes, and you can easily customize yours with whatever type of milk or sweetener you prefer. So the next time you’re craving hot chocolate, grab some cinnamon and chili powder and give it a try!

The Air Fryer Does It Again

If you’ve been following along, you know I’ve been obsessed with tossing all of our veggies in the air fryer lately. And air fryer asparagus has now officially earned a spot in the permanent rotation. ♡

It’s a side dish that comes together in less than 10 minutes, takes very little effort, and goes well with almost any meal. Just toss the asparagus with olive oil and a few seasonings, let the air fryer do its thing, and you’ll end up with perfectly tender stalks and lightly crispy tips. We love finishing ours with a squeeze of lemon or a shower of freshly-grated Parmesan, but it’s also delicious with a drizzle of balsamic glaze or just served plain.

So the next time asparagus is on the menu, skip the oven and reach for the air fryer instead!

My Kind Of Lasagna

After the chaos of the holidays, I’m all about dinners right now that are as easy as humanly possible. Enter this skillet lasagna. ♡

It delivers all the cozy, saucy, cheesy vibes of classic lasagna — without the multiple-hours-of-prep and layering commitment. Everything cooks together in one pan, the noodles soak up a perfectly flavorful tomato sauce, and it’s all finished with generous scoops of ricotta and plenty of melty cheese.

We had friends over to taste-test this one, and everyone raved, went back for seconds, and immediately asked for the recipe. The flavors are simple but so good. If you love lasagna as much as we do, I can’t recommend this one enough!

Chicken Tamales from Scratch (Mostly!)

These delicious tamales verdes are proof that not every batch of tamales has to be an all-day, totally-from-scratch affair. ♡

This recipe is built around a few easy shortcuts, starting with shredded rotisserie chicken and tossing it with my favorite quick salsa verde (or you can use store-bought). That way, you can focus your energy where it really matters — making perfectly fluffy masa and assembling the tamales!

As I’ve mentioned with my red pork tamales recipe, I always prefer my tamales with a generous filling-to-masa ratio, so each bite is packed with plenty of saucy, vibrant flavor rather than just masa. The result is a batch of green chicken tamales that’s cozy, flavorful, and surprisingly approachable. Perfect for a weekend cooking project or stocking the freezer with lots of easy meals ahead. Let’s make some tamales!

Red Pork Tamales (Tamales Rojos)

This December, some friends and I spent the day making a huge batch of Mexican tamales — these red pork tamales alongside green chicken tamales — and they turned out so incredibly good. Tamales are always a labor of love, but the process is surprisingly easy and fun, especially when you’ve got plenty of helping hands. ♡

You’ll find versions of tamales across many cultures and regions, but this recipe is specifically for Mexican red pork tamales, made with fluffy corn masa and a shredded pork filling simmered in a richly flavored blend of dried chiles and seasonings. I like to make my tamales with a generous amount of filling, so that you’re not left with bites that just taste like masa. And while I typically steam tamales on the stovetop, I’ve included options below if you’d like to make yours in the Instant Pot or slow cooker instead.

Over the years, I’ve made (and learned from!) many batches of tamales, so I’ve updated the recipe below to include tips to make the process smoother and the results more consistent. I really think you’re going to love these tamales!