Holly Haines

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Peach Cobbler for One

This is a minified version of my good friend Logan’s grandmother’s recipe, and it’s simple enough to be adjustable to fit your cravings. A little sprinkle of cinnamon is classic, but a pinch of ground cardamom, a few drops of rose water, and a sprinkle of pistachios at the end make it a whole new dessert. Fresh (or frozen) soft fruits like strawberries, cherries, raspberries, or blueberries can also work well.

By Holly Haines Published January 29, 2024

Cooking for One: Dead-of-Winter Peach Cobbler

This is a minified version of my good friend Logan’s grandmother’s recipe, and it’s simple enough to be adjustable to fit your cravings. The top is like cake, the center is moist and luscious—Logan thinks the secret is the drizzle of peach syrup, and I think he might be right.

By Holly Haines Published January 29, 2024

These Brownies Are Transcendent

This recipe solves the very Holly-specific problem of wanting a brownie with some kind of crunch, sans nuts: Panko breadcrumbs have entered the chat.

By Holly Haines Published January 8, 2024

Panko Brownies

This recipe solves the very Holly-specific problem of wanting a brownie with some kind of crunch, sans nuts: panko breadcrumbs have entered the chat.

By Holly Haines Published January 8, 2024

Is This THE Best Way to Cook Eggplant?

Two ingredients, plus whatever seasoning you’d like, and you’ve got something fancy.

By Holly Haines Published December 5, 2023

Japanese-Style Beef Stew

This beef stew is loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.

By Holly Haines Published November 29, 2023

Two Cooks, Three Squashes = Seven Recipes for the Season

Photo: Holly Haines

By Holly Haines Published October 30, 2023

Roasted Spaghetti Squash with Brown Butter and Walnuts

Silky strands of squash soaking up nutty, earthy brown butter tastes like fall. It takes a little time for the squash to become tender, but once you get it roasting you can walk away until it’s time to make the brown butter, which is best done at the last minute.

By Holly Haines Published October 30, 2023
Koginut en Tacha

Koginut en Tacha

I never make this the same way twice, often switching up the spices according to my mood using cardamom, clove, allspice, star anise, or chile de árbol for a sweet and spicy moment. You can even do like I did and include a couple different thin-skin squashes.

By Holly Haines Published October 30, 2023

Using Natural Food Dyes to Create Magical Baked Goods

A big hello to (relatively easy) zebra print, giraffe print, and stained glass breads

By Holly Haines Published October 19, 2023
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Save Your Cherry Pits!

By Holly Haines Published August 10, 2023

When Memories Are the Key to Recipe Magic

Conjuring the spirit of both my grandmas in one big bowl of greens A while…

By Holly Haines Published June 15, 2023
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Bee School is Pure Happiness

New homes for wayward bees, leaning in to power tools, and harvesting honey I recently…

By Holly Haines Published May 11, 2023
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Seacuterie: The Food of Dreams

All photos: Holly Haines

By Holly Haines Published March 30, 2023
Bittman Crackers, a la Holly Haines

Bittman Crackers, a la Holly Haines

If you’ve never made crackers from scratch, it’s such a quick treat with a big pay off. And, because I’m me, I used duck fat instead of butter.

By Holly Haines Published March 30, 2023
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Put It In a Wonton

Here’s a fantastic anti-leftovers hack — which is also fantastically delicious

By Holly Haines Published February 23, 2023
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The Moment I Realized I'd Become a Bean Snob

One of my goals over the past few years has been to understand where my food comes from and how it’s made, so back in 2021 when West Coast Koji announced they were holding a miso paste-making class, I signed up immediately.

By Holly Haines Published January 26, 2023

A Feast Fit for a Queen

Holly Haines makes the seven fishes look easy.

By Holly Haines Published December 13, 2022

The Maximalist Salad You'll Love to Make (and Eat)

Take a look at this spin on the Niçoise When I saw Mark’s Niçoise on…

By Holly Haines Published September 22, 2022
Maximalist Salade Nicoise* (with Herb Marinated Soft-Boiled Egg

Maximalist Salade Niçoise (with Herb Marinated Soft-Boiled Egg)

When I saw Mark’s Niçoise on Instagram, I was inspired to make my own. In true ‘Holly the Maximalist’ fashion, it’s a little more work than the original recipe, with a couple special ingredients. While I love a hardboiled egg moment in this salad, I was craving a jammy yolk—I love dipping potatoes in a soft yolk. Inspired by marinated ramen eggs, I did 7-minute soft-boiled marinated eggs.

By Holly Haines Published September 22, 2022