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  • But the question is—yolk or no yolk? (For me, yolk, always.) With mid-autumn festival coming up, thinking of my family and friends back in SC / NC this weekend and hoping everyone stays safe. ❤️
  • #acommontablecookbook has a trailer!! (The full version is on IGTV! which I just learned how to use! 🙃) 🙏🏼🙏🏼🙏🏼 to b2’s video magic, and @bennjordan for his awesome music. Preorder goodies and info about some events for LA friends coming soon 🤗for now, hope you enjoy the baby footage as much as we did.
  • Second Saturdays call for 🍰👏🏼🤗 Happy long weekend friends!!
  • Less than two months until #acommontablecookbook ventures out into the world! I’m so grateful for the kind words from those of you who preordered (🙏🏼🙏🏼🙏🏼 forever!) and thank you to @superdaniela and @eater for including the book in your roundup this week! Nervous and excited to share the book with you all so soon ✨
  • Testing a few preorder bonus recipes for #acommontablecookbook!! These Chinese-style fried eggs (or he bao dan) only occurred to me after the book was all done 😩 but making them again this weekend transported me back so vividly to weekend breakfasts with my dad, who loooves making them—humble, not very photogenic, they’re one of those magical things that seem so simple but are incomparably greater than the sum of their parts. Just eggs, fried in popping hot oil until crackly and crisp, then finished in the pan with a soy-based sauce that caramelizes right into the lacy edges and becomes transcendent, savory, sweet and tangy with a depth of flavor that should not be possible in 5 minutes. The best of breakfast 🍳 What are you making for breakfast this morning? Happy happy Saturday 🤗
  • So, so very excited and thrilled for @cococakeland and her new book, which is as brimful of fun and joy as her gorgeous blog, which I owe completely for somehow teaching clumsy-thumbed me how to pipe real actual buttercream roses (making a friend’s birthday cupcakes far prettier than they otherwise would have been), and which is OUT TODAY!!!! A little post on these roses and Lyndsay’s wonderful book is up #ontheblog this morning 🎂 (Check out her IG too for giveaways and more fun things!!) Happiest of pub days to the most genuine, caring, fun-loving cake artist ever 💕✨💕✨
  • For us, the answer to all these too-hot-to-cook days lately has been this—a red cabbage slaw with my favorite-ever (not at all authentic) peanut dressing, sweet and tangy and savory from peanut butter, hoisin, lime, and a touch of chili paste, tossed with cilantro and green onions for zing and topped with a handful of dukkah (inspired by @theexchangerestaurant!) for that little extra somethin’. Stoves, schmoves. Recipe in profile! 👍🏼
  • Saturday!!!!!!! We just made Luke’s first French toast for breakfast 🍞 and now I’m contemplating fried rice for lunch.. #becauseweekendsareforeating What are you having this Saturday? Happy happy weekend friends 🤗🤗🤗 (recipe for crab sticky fried rice with jalapeño aioli, inspired by @daletalde via @splendidtable is smoky, spicy, amazing, and in the blog archives 👏🏼)

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