No more wilty herbs! Keep tender, stem-y herbs (cilantro, parsley, dill, chervil, mint, tarragon) perky for weeks! Trim the ends, wash & spin dry, then keep in a container with an inch of water, covering the whole thing in a plastic bag. Change the water out every couple of days.
I’m thrilled to announce my merch collaboration with @outofprint featuring illustrations by @aly_illustrations ! It’s available now, so head to outofprint.com or click the link in their bio to explore the collection!
I’m thrilled to announce my merch collaboration with @outofprint featuring illustrations by @aly_illustrations ! It’s available now, so head to outofprint.com or click the link in their bio to explore the collection!
I’m thrilled to announce my merch collaboration with @outofprint featuring illustrations by @aly_illustrations ! It’s available now, so head to outofprint.com or click the link in their bio to explore the collection!
I’m thrilled to announce my merch collaboration with @outofprint featuring illustrations by @aly_illustrations ! It’s available now, so head to outofprint.com or click the link in their bio to explore the collection!
I’m thrilled to announce my merch collaboration with @outofprint featuring illustrations by @aly_illustrations ! It’s available now, so head to outofprint.com or click the link in their bio to explore the collection!
I’m thrilled to announce my merch collaboration with @outofprint featuring illustrations by @aly_illustrations ! It’s available now, so head to outofprint.com or click the link in their bio to explore the collection!
Let’s normalize slop dinner! (PS my sweater is from my merch collab with @outofprint featuring art by @aly_illustrations Find it at the link in my bio)
Get the full recipe for free at my Substack! (link in bio) Ingredients: 8 cups (about 1 pound) lightly packed, chopped, assorted tender greens, like swiss chard, spinach, watercress, arugula, or beet tops (tough stems removed) 1 cup (about 2 ounces) lightly packed, chopped, assorted tender herbs, like dill, parsley, or chives 2 tablespoon freshly squeezed lemon juice 1 ½ teaspoon Diamond Crystal kosher salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste ¼ cup extra virgin olive oil, plus more for drizzling 1 bunch scallions (or 4 ounces of any onion-y vegetable), thinly sliced 4 garlic cloves, chopped ⅓ cup couscous 1 large egg 8 ounces feta, coarsely crumbled 12 sheets phyllo dough, thawed
Friends don’t let friends get Hereditary-ed
More turkey advice now on our YT! Happy Thanksgiving!
Ghee is my favorite fat to cook with! It’s got the high smoke point of oil but all the flavor of butter, so you can sauté, fry, and sear away! (also the BEST for popping popcorn)
I know people think we already have a YouTube channel, but we’ve only just been guests, until now! Here’s the very first video on our very own channel. Shot and edited by us (we tried, it can only go up from here😅) youtube.com/@sohlaandham
This recipe’s not there yet so there’s not enough nooks. Coming to you soon with more nooks
Channeling my inner depression era grandma
brown butter solids = nuggets of pure flavor Milk powder fries in butter, transforming into rich nuggets of brown butter. Butter isn’t a pure fat but rather an emulsion of fat, water, and protein. When you make brown butter, those proteins toast, developing nutty aromas that make everything feel oh-so-cozy. When you add milk powder to butter as it browns, you’re up-ing the protein, thus creating bonus brown butter solids. It’s a simple technique with limitless uses in both sweet and savory cooking. To make brown butter solids: Melt the butter in a saucepan Whisk in the milk powder (use no more than 1 cup of milk powder per 1 pound of butter, otherwise the solids will absorb all the butter and toast unevenly) Cook over medium heat, whisking constantly, until light golden. The solids will continue to color off the heat, so make sure to stop a few shades lighter than your final desired color; otherwise, they may burn. Strain immediately to halt the browning. With these solids, you can ramp up a dish’s brown butter flavor without going overboard on the fat. Plus, the strained-out butter is now essentially ghee and suitable for high-temperature cooking. Blend the solids into dressing, gravy, bechamel, vegetable puree, ice cream base, pudding, and more. You can add it to frosting, cookie doughs, and cakes, but note that it’s not a 1 to 1 swap for butter. You will have to make adjustments for more precise pastry recipes, like cakes and cookies, for the recipe to work.
Make your life easy and keep the butter out. It’s cookie season ❄️
#PhillyPartner There’s no cozier addition to your holiday table than this savory bread pudding, made extra creamy and special with the addition of Philadelphia Chive & Onion Cream Cheese Spread! Serve it alongside roast ham, turkey, prime rib, or even a rotisserie chicken if you’re keeping things simple. Philadelphia Chive & Onion Savory Bread Pudding Serves 8 to 10 2 (8 ounce) containers PHILADELPHIA Chive & Onion Cream Cheese Spread 2 tablespoons butter 1 (14 ounce) bag frozen pearl onions Salt & pepper 3 large eggs 1 quart chicken broth 2 (6 ounce) packages stuffing mix ¼ cup thinly sliced chives Melt the butter in a large skillet over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until tender, about 10 minutes. Meanwhile, whisk the eggs and combine with the broth. Heat the oven to 350F. Add 1 container of cream cheese to the onions and stir until melted, remove from heat. Add the stuffing mix and fold to combine, then pour over the broth mixture. Dollop the remaining cream cheese into the stuffing mixture. Bake until puffed, set, and lightly browned on top, about 30 minutes. Sprinkle over the chives. @phillycreamchs #PhiladelphiaCreamCheese
You tell me 🫠
The best and easiest turkey you can make. Watch the full video on our new YT channel!
Behind the scenes of the @sohlae merch collection with @outofprint! One of my favorite quotes from Sohla’s cookbook, Start Here: Instructions for Becoming a Better Cook, is this one: “You’re going to mess up, and it’s going to be okay.” It accompanies a baking story that involves lots of egg yolks, so I knew the design needed eggs, and what better symbol than an egg dropped on the floor? Or lots of them? The thing about broken eggs is that they can generally still be rescued and repurposed. And everything will be okay! So back in May, I dropped a half dozen eggs onto a plate on the floor, and took my reference photos. The video here is a little reenactment of that! I had fun in the process and ended up making two frittatas after making the reel. I sketched them out, and traced over them on my iPad using Procreate. Then I moved them around a bunch and tried out different ways of lettering the quote. Finally, I added a minimalist color scheme, and worked with @outofprint and @sohlae to turn it into sweatshirts, tees, tote bags and hats. I make mistakes all the time, and I’ve learned to course-correct, problem-solve, or just laugh about it. Sohla’s quote reminds me that messing up is part of the creative process, and to be gentler with myself, whether I’m drawing food or cooking it. This is my first-ever process reel, so I needed to hear this quote more than ever! Thanks for the wonderful opportunity to collaborate, @sohlae and @outofprint !
We asked @sohlae and @hamegram to Spice It Forward by surprising two NYC chefs they love with the gift of spices — and this moment with Richard from @hofoodsnyc … 🥹✨ A thoughtful gift a handwritten note goes a long way. Be like Sohla and Ham: Gift someone spices and make them blush. ’Tis the season for generosity! Who would YOU Spice It Forward to? Tag them below and stayed tuned for who they gift next 💛
To celebrate my new collab with @outofprint and @knopfcooks let’s have a GIVEAWAY! (Ps. hats are back in stock!) One lucky winner will receive… 📖 A copy of my cookbook, Star Here! 🧢 “You’re Gonna Mess Up” cap 🍳 “You’re Gonna Mess Up” tote 👚 “Big Ass Cake” t-shirt Enter for a chance to win by ✨Liking this post ✨Following @sohlae and @aly_illustrations ✨Tagging a friend NO PURCHASE NECESSARY. US Residents, 18 . Ends 12/5/25 See Official Rules here: https://outofprint.com/pages/sohla-giveaway-2025
Don’t rush thawing phyllo! Always leave the package in the fridge to slowly thaw overnight. Then, be brave and move FAST so it doesn’t even have a chance to dry out! Tightly wrapped, store leftover phyllo in the fridge for up to 2 weeks (do not re-freeze). Use it to make baklava, cheese-filled triangles, strudel, crinkle cake, or anywhere you want some flaky fun
