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About Print Books Video Press Journal Contact

Sarah Copeland, owner of Edible Living, is an award-winning writer, tastemaker and curator of good living. Read More

Follow along: @edibleliving

well, it’s not exactly soup and nubby sweater weather yet, but this morning I ran a 5 K with some dear lady pals and afterward we stood in the sunshine with mimosas and pancakes with cinnamon butter and watched the leaves fall from the sky. 🍁 it felt good. Tonight, with achy legs and a grateful heart, with two kids tucked in bed and the greatest feeling of accomplishment in ages, I stood over the stove picking at a roast chicken with purple potatoes and roasted grapes (yes, more 🍇) and it all feels so right. So, Thank you summer, you were bonkers incredible—but fall, we’re ready.
. .
(This soup is a riff on my favorite squash number from my second book. Raise your hand if you want the recipe!) 📷 @heflpop .
#fallfeels

FALL FRUIT OMBRÉ + CHEESE ✨ I’m all about the fall fruits right now (give me all the concord grapes!!), and I’m always looking for clever ways to serve them--a dish I can make with my eyes closed, but still invite friends over for without any fuss. Goat cheese toast delivers on all of this. I way over-goated in my early culinary days, but thanks to @RothCheese honey chèvre—a creamy goat’s milk cheese with a subtle sweetness--it’s back on for me. I’ve been playing with it in frittatas, salads and pastas, and as the centerpiece of this easy cheese spread with fennel seed, maldon and black pepper. Serve it with roasted grapes, prosciutto, caper berries, and all the accoutrement. Hop over to my journal for the full recipe for your weekend grazing platters (Roth Chèvre fresh goat cheeses in select stores nationwide! #sponsored) https://www.edibleliving.com/journal/2019/goatcheesetoast #goattohaveit .
📷 @heflpop

SUMMER’S LAST CALL 🍑 This summer, I traveled from New York to LA to Slovakia and back and ate some super exciting restaurant meals, but probably the greatest meals of all were had standing over a plate of something made with friends or had just shot with an amazing crew—like this, the moment we wrapped my Family Waffle video for @Food52 (which is live now). Food so immediate, so satisfying and made with my own hands. I think that’s one of the reasons I write cookbooks—knowing that something delicious and homemade and healthy (AND not expensive) can be had at your very own table if you invest just a little time and energy in it is so motivating to me, and I want everyone else to experience that feeling, too. Often nothing tastes better. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
As we watch figs and plums and berries fade out for a good long while, I just want to take a minute to say how grateful I am for one of the greatest summers of my life—for all of you for cheering and buoying me and my book and most of all—for making a choice to buy it and invest in YOU—in some of the greatest, healthiest, most delicious meals that await you in your very own home. 💗
.
Summers still on for a few more days, go get it. ✨
.
#everydayissaturdaycookbook #f52grams #summeron #thefamilywaffle

somehow, this gorgeous image didn’t make it in my book, even though I LOVE IT. But it is a great reminder that we can’t cram every good thing into one project, and that is precisely the inspiration required to keep going—keep growing and seeking and telling new stories. Forever grateful @gentlandhyers @andreagentl . Forever inspired ♥️

so good to be back here, where everything feels right with the world 🍕@westwindorchard

A boy and his meatballs. I LOVE raising a boy that is all-in, up-to-his-elbows in his food, every day—especially this meal. This photo was taken one of the first times I ever made meatballs for Màtyàs, and without planning for it, this moment (minus the boy) ended up as the cover of Every Day is Saturday. 🍝 Meatballs wasn’t something my mom made us growing up, but about once a month, my dad would turn on Italian music and “make sauce” with his blue *dad* apron and his faux Italian accent. I LOVED those nights—it was about as close to the Sunday meal at Nona’s feeling I ever got before moving to New York in my twenties, where everyone I met had an Italian Grandma. Since my kids don’t have a meatball making Nonna, either, you better believe I’m putting on my faux Italian accent and embracing this rainy Saturday like a good Italian would. I think my tender, flavor-packed meatballs (made with grass fed beef plus bacon + sopressata for flavor and fat) would make the Nonnas proud. .
If you have my book, recipe is on page 109. And if you don’t, what are you waiting for? 📷 @andreagentl #everydayissaturdaycookbook

It feels like summer again, and after the first two weeks of school, I’m ready for it. We’ve been hooked on this combo since before we landed in Rome, but the further we get from that dreamy summer holiday, the more I crave it again. So here we are, ten days before the official first day of fall and I’m going to eek every last possible melon, tomato and drop of sunshine out of each and every one. Recipe + a mini recap of one of our best meals in Rome on my site for your weekend (and top gelato spots post, coming soon). 📷 @nschinco
#everydayissaturday #longlivesummer #f52grams #summeron

WHEN SUMMER MEETS FALL. 🍑🍆So into it. This is prime time to head to the market, when peaches and plums are still plenty, but eggplants, tomatillos, apples and all the hearty greens are at the ready. This is the weekend for making Pozole, or Eggplant Parm, or Sunday Sauce, but tomato and peach salads are still here for you if you’re still loving them hard (I am). .

I am super flattered by the tagline that my new book, Every Day is Saturday, is the perfect summer playbook—and I hope it served you well—but now it’s time to dig into the meat and potatoes (so to speak), the middle chapters, the warm rice porridge and flavor-packed Pozole; slow-simmered pork shoulder, Braised Short Ribs and Spinach Pie, hard working meatballs and Sunday Gravy—it’s all here for you. I’m so ready for it, and endless, continued thanks to all of you who are sharing what you’re making from these pages. 🖤 it means the world.
.
📷 @gentlandhyers @andreagentl
#everydayissaturdaycookbook #peakseason #feelingfall #fallfeelsfriday

I started writing a cheeky post this morning, while my kids were still sleeping, about how excited I was to make a pie by myself today. But of course I missed them the minute I dropped them off at school. We were really hitting our stride these last weeks, me and them. Growing and stretching together. Filling in the gaps where the other left off. Living. .

But it had to happen. The end of summer. The falling of leaves. Cool oatmeal mornings and cheese sticks in the lunchbox. I'm embracing it: the routine and the chaos, and all the apple pies--starting with this one, as simple as it comes. You'll find this in the pages of Every Day is Saturday (page 188) inspired by @cannellevanille , who's own gorgeous book comes out in two weeks! It's an easy place to start, with or without small hands in the mix. Press in crust (gluten-free, if you please) and thin slices of apple that bake like a cool fall breeze (yes, I did). Here's to embracing it, minus the pumpkin-spice lattes. 🍎
.
📷 @andreagentl @gentlandhyers .
#everydayissaturdaycookbook #appleseason #fallfeels #feelikefall

Found: a brief moment in time when our kitchen was all white and our son was all blonde (and always naked). 💗
.
This boy grew so much this summer, it almost hurts. Feeling grateful to have two more days with him right here, no where to be but the present. 💗
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
.
#scenesfromthebreakfastnook

We’re home! The fridge is empty but the garden bursting with raspberries, which means the first thing on deck for our Labor Day weekend is this bonkers raspberry swirl semi-freddo—a homemade ice cream look alike that’s super simple to pull off (and, yes, you can totally use frozen raspberries). If you have my book, you might already know this cheeky number is on page 173. And if you don’t, I’ve shared the recipe on my site tonight because summer is fading and we should all be living our best lives until the school bell rings again. ⚡️
.
📷 @gentlandhyers
#everydayissaturdaycookbook #everydayissaturday #summervibes

We had no plans to go to Slovakia on this trip, in fact, I’m not sure I fully realized it bordered Hungary to the North until this week. But 15 days into our renovation project, with András, his brother and his dad working around the clock (and me entertaining the kids solo 14 hours a day) I hit a wall. Too much dust, too much whining. I sat up late one night Googling everywhere I could drive to in under 3 hours. I settled on Bratislava—a vibrant capital with a storied past. I was missing Rome, a working shower and the possibility of night life (aka. sidewalk cafes). .
I’m soft in the face of renovation—it’s a patience game, especially in Hungary over a summer holiday. Fleeing to Bratislava was a classic run-away-from-your-problems move. But it also turned out to be a perfect two-day reset. For starters, Slovakia was a part of Hungary for hundreds of years, and Bratislava served as Hungary’s capital for 200 of them. Exploring its layers sparked a massive curiosity about Hungarian and European history, which sparked a massive curiosity about parts of András family history I’d never unearthed. Also: I ate cheese with picked peppers for breakfast, walked cobble-stone streets at night with Màtyàs in my back, and ended our days with schnitzel and beer and the best hazelnut ice cream of my lifetime in vibrant sidewalk cafes. So, yes, a long way to go for a good meal and a working shower, but we came back with so much more: Perspective. Renewed patience. And even more love for this part of the world. Twelve summers of falling in love, and I’m ready for twelve more. .
#postcardsfromhungary #slovakia #bratislava #livemoremagic

Sunday, good day for an (easy) project. Fennel and onion pie. Grandma pie, flatbread, or whatever you call it—is so easy to dress up or down, and goes with absolutely everything as a first course or a main alongside a weekend grazing board. Grab my recipe this simple beauty, plus braised lamb chops with watermelon radishes and gremolata and an easy raspberry custard tart in the new issue of @curiomagazine.work (along with great storytelling about three upstate artists—my husband, @hudsonworkshop + dear friends Jenny and Brad of @lail.design ). Wishing you a long, lazy grazing Sunday. .

Photo by @thussfarrell .

#weekendfood #sundayproject #grandmapie

Hi!! We went off the grid this week, soaking in the patina of this life and buying up every peach in Hungary. András parents grow nearly every fruit, so we only head to the market for pastry and peaches—donut peaches, white peaches, and the tiny bright orange ones that are blowing our minds. They’re abundant but fleeting here, and back home too—but if you quick pickle a batch, you can make a killer peach, tomato and burrata salad this weekend, or even a month from now. .

I know, peach and burrata—it’s a thing. 🙄 (But, for a reason). I didn’t know that when I made this for my @feed supper with @ravenwoodny last fall. I only knew it was August, and peaches we’re fading fast so I pickled them to preserve the flavor of summer for our September supper, when tomatoes would be at their peak. .

You can do it, too. Here’s how: Pickle the peaches. (4 cups sugar, 1 cup water, 1 cup white vinegar + 2 cinnamon sticks). Next, dollop your bowl with a sorrel swish (2 packed cups of sorrel + olive oil + Maldon + lemon juice—blend). Toss together peaches and tomatoes, top with burrata and finish with really good oil, Maldon, black pepper and flowering herbs if any kind. .

You don’t have to pickle your peaches, but if do, you won’t be sorry—now and three weeks from now. Here’s to summer never fading. 🍑 .

Lead photo by @annathewolf for @dominomag 💫

I made this salad no less than 20 times so far this summer; still not tired of it. Here in Hungary, András mom grows wax beans like weeds so we’re back on this easy, beauty. This is a friendly reminder, as I am lying to rest in another time zone, that school may be starting soon but summer is not over yet. Gather some friends, make a simple meal, invite the weekend in to stay. 💗
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#everydayissaturdaycookbook
.
📷 @gentlandhyers

Played hard all day emergency grazing platter, Hungarian style. No frills, no fuss. Anything and everything goes... but this ham, oh this ham. The prosciutto in Rome and the sonka (ham) in Hungary are unleashing a deep level of longing for bacon, ham, sausage on repeat. If you missed my tutorial on the low-key-brilliance is the Hungarian grazing platter in @saveurmag this month (or my four other favorite grazing platters in the August issue of @real_simple) , I’ll link to it in stories. The one in my book is visually epic, but this is as raw as it gets right here, assembled in 5 minutes flat with fresh bread and a quick sprint through the garden for cucumbers and fruit. Strudel or Jègkrem (ice cream) afterward, of course. And just out of frame: beer straight from the can. .
#everydayissaturday #postcardsfromhungary

Porva, Hungary. August 2019. Childhood is idyllic here, the rhythm of our day arranged around picking and playing and grazing—in no particular order. The freedom and wonder they have here fills my soul. It is nearly perfect. But just out of frame is the wreckage of a decade-long project—a house Andràs bought just before we met—one that stretches our life and our marriage to its thinnest at times, yet we still see it as beauty, worth saving. It takes much, but gives everything. .

This house has always been a part of the package—and long before we even had a family I knew I’d give everything so that our children could call it their own. For them to have a place to know this part of themselves, repeating the rhythms of their father’s childhood—climbing plum trees and making mischief, drinking kakao and eating Almas pita at their grandmother’s house next door. But it is not only for them. I sleep better here than in anywhere else in the world. We eat well and often, yet grow lean with the work of daily needs. Void of modern amenities or distractions, my writer’s brain comes alive, each day my mind awake to stories new. We rise to the crow of roosters and lay still, reading, wondering, dreaming—there’s no where to be and no one to receive that hasn’t seen us or this house at its absolute worst, covered in rubble and hope, and loved us all the same. It is the ultimate—in both dedication and luxury—and I can’t help but feel anything but love for even the most grueling work it takes to keep it alive. For this is home. .

#kismadarhaus #villagelife

Last call, Campo Di Fiori. Plums and pastry for breakfast en route to pizza and gelato for lunch. For the record, limone e citron is the team favorite, followed closely by chocolate e fragola. Also, it’s decided: definitely retiring in Rome. .
#italyforever #romanholiday

Our first day in Rome, after we drug the kids from their slumber on our cramped airliner, after we rode the tram over cobblestone streets and found our way to the apartment on the third floor in the building with the pale blue courtyard, flooded with ivy and light, after we choose our bedrooms and put down our bags, we gave the kids a 2-Euro piece each and took them to the market. I told them they could spend it on whatever they wanted: to try the language, to figure it out, to experience the pride in fumbling and exploring and ultimately triumphing, walking away with a small wedge of bread or a brown bag full of tiny purple plums. We stood back ten feet, letting them walk the street hand in hand, giving them that moment of autonomy in a new place—the spark and thrill and magic I’ve felt so many times before. That moment, watching them at the market in our first hour here, was everything I dreamed of for their first trip to Italy. And if that would have been it—if that’s all we would have seen or done in Rome, it would have been enough. Even if we hadn’t stood in the shadow of the colosseum at sunset, if we hadn’t eaten the best pizza of our lives and stuffed ourselves on donut peaches and gelato. If we hadn’t napped in the light of the day with our windows splayed open and the bells of the church waking us in time for dinner, even if that dinner hadn’t been plates of handmade ravioli and melon piled high with prosciutto, replaced in time with frito misto and silky eggplant and fried balls of rice. Even if not for the night walks to the Traverstere in the days that followed or the charming alleys that called us toward another piece of history or the greatest art of our times—that single moment would have been enough. To me, that is the charm of Italy. It only takes a moment to fill the soul. #romanholiday

August, 2019. The summer we went to Rome was relentlessly hot, but we ate our weight in pasta anyway. And truffles, and cheese. #roma #summervacation

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follow along on instagram: @edibleliving

well, it’s not exactly soup and nubby sweater weather yet, but this morning I ran a 5 K with some dear lady pals and afterward we stood in the sunshine with mimosas and pancakes with cinnamon butter and watched the leaves fall from the sky. 🍁 it felt good. Tonight, with achy legs and a grateful heart, with two kids tucked in bed and the greatest feeling of accomplishment in ages, I stood over the stove picking at a roast chicken with purple potatoes and roasted grapes (yes, more 🍇) and it all feels so right. So, Thank you summer, you were bonkers incredible—but fall, we’re ready.
. .
(This soup is a riff on my favorite squash number from my second book. Raise your hand if you want the recipe!) 📷 @heflpop .
#fallfeels

FALL FRUIT OMBRÉ + CHEESE ✨ I’m all about the fall fruits right now (give me all the concord grapes!!), and I’m always looking for clever ways to serve them--a dish I can make with my eyes closed, but still invite friends over for without any fuss. Goat cheese toast delivers on all of this. I way over-goated in my early culinary days, but thanks to @RothCheese honey chèvre—a creamy goat’s milk cheese with a subtle sweetness--it’s back on for me. I’ve been playing with it in frittatas, salads and pastas, and as the centerpiece of this easy cheese spread with fennel seed, maldon and black pepper. Serve it with roasted grapes, prosciutto, caper berries, and all the accoutrement. Hop over to my journal for the full recipe for your weekend grazing platters (Roth Chèvre fresh goat cheeses in select stores nationwide! #sponsored) https://www.edibleliving.com/journal/2019/goatcheesetoast #goattohaveit .
📷 @heflpop

SUMMER’S LAST CALL 🍑 This summer, I traveled from New York to LA to Slovakia and back and ate some super exciting restaurant meals, but probably the greatest meals of all were had standing over a plate of something made with friends or had just shot with an amazing crew—like this, the moment we wrapped my Family Waffle video for @Food52 (which is live now). Food so immediate, so satisfying and made with my own hands. I think that’s one of the reasons I write cookbooks—knowing that something delicious and homemade and healthy (AND not expensive) can be had at your very own table if you invest just a little time and energy in it is so motivating to me, and I want everyone else to experience that feeling, too. Often nothing tastes better. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
As we watch figs and plums and berries fade out for a good long while, I just want to take a minute to say how grateful I am for one of the greatest summers of my life—for all of you for cheering and buoying me and my book and most of all—for making a choice to buy it and invest in YOU—in some of the greatest, healthiest, most delicious meals that await you in your very own home. 💗
.
Summers still on for a few more days, go get it. ✨
.
#everydayissaturdaycookbook #f52grams #summeron #thefamilywaffle

somehow, this gorgeous image didn’t make it in my book, even though I LOVE IT. But it is a great reminder that we can’t cram every good thing into one project, and that is precisely the inspiration required to keep going—keep growing and seeking and telling new stories. Forever grateful @gentlandhyers @andreagentl . Forever inspired ♥️

so good to be back here, where everything feels right with the world 🍕@westwindorchard

A boy and his meatballs. I LOVE raising a boy that is all-in, up-to-his-elbows in his food, every day—especially this meal. This photo was taken one of the first times I ever made meatballs for Màtyàs, and without planning for it, this moment (minus the boy) ended up as the cover of Every Day is Saturday. 🍝 Meatballs wasn’t something my mom made us growing up, but about once a month, my dad would turn on Italian music and “make sauce” with his blue *dad* apron and his faux Italian accent. I LOVED those nights—it was about as close to the Sunday meal at Nona’s feeling I ever got before moving to New York in my twenties, where everyone I met had an Italian Grandma. Since my kids don’t have a meatball making Nonna, either, you better believe I’m putting on my faux Italian accent and embracing this rainy Saturday like a good Italian would. I think my tender, flavor-packed meatballs (made with grass fed beef plus bacon + sopressata for flavor and fat) would make the Nonnas proud. .
If you have my book, recipe is on page 109. And if you don’t, what are you waiting for? 📷 @andreagentl #everydayissaturdaycookbook

It feels like summer again, and after the first two weeks of school, I’m ready for it. We’ve been hooked on this combo since before we landed in Rome, but the further we get from that dreamy summer holiday, the more I crave it again. So here we are, ten days before the official first day of fall and I’m going to eek every last possible melon, tomato and drop of sunshine out of each and every one. Recipe + a mini recap of one of our best meals in Rome on my site for your weekend (and top gelato spots post, coming soon). 📷 @nschinco
#everydayissaturday #longlivesummer #f52grams #summeron

WHEN SUMMER MEETS FALL. 🍑🍆So into it. This is prime time to head to the market, when peaches and plums are still plenty, but eggplants, tomatillos, apples and all the hearty greens are at the ready. This is the weekend for making Pozole, or Eggplant Parm, or Sunday Sauce, but tomato and peach salads are still here for you if you’re still loving them hard (I am). .

I am super flattered by the tagline that my new book, Every Day is Saturday, is the perfect summer playbook—and I hope it served you well—but now it’s time to dig into the meat and potatoes (so to speak), the middle chapters, the warm rice porridge and flavor-packed Pozole; slow-simmered pork shoulder, Braised Short Ribs and Spinach Pie, hard working meatballs and Sunday Gravy—it’s all here for you. I’m so ready for it, and endless, continued thanks to all of you who are sharing what you’re making from these pages. 🖤 it means the world.
.
📷 @gentlandhyers @andreagentl
#everydayissaturdaycookbook #peakseason #feelingfall #fallfeelsfriday

I started writing a cheeky post this morning, while my kids were still sleeping, about how excited I was to make a pie by myself today. But of course I missed them the minute I dropped them off at school. We were really hitting our stride these last weeks, me and them. Growing and stretching together. Filling in the gaps where the other left off. Living. .

But it had to happen. The end of summer. The falling of leaves. Cool oatmeal mornings and cheese sticks in the lunchbox. I'm embracing it: the routine and the chaos, and all the apple pies--starting with this one, as simple as it comes. You'll find this in the pages of Every Day is Saturday (page 188) inspired by @cannellevanille , who's own gorgeous book comes out in two weeks! It's an easy place to start, with or without small hands in the mix. Press in crust (gluten-free, if you please) and thin slices of apple that bake like a cool fall breeze (yes, I did). Here's to embracing it, minus the pumpkin-spice lattes. 🍎
.
📷 @andreagentl @gentlandhyers .
#everydayissaturdaycookbook #appleseason #fallfeels #feelikefall

Found: a brief moment in time when our kitchen was all white and our son was all blonde (and always naked). 💗
.
This boy grew so much this summer, it almost hurts. Feeling grateful to have two more days with him right here, no where to be but the present. 💗
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
.
#scenesfromthebreakfastnook

We’re home! The fridge is empty but the garden bursting with raspberries, which means the first thing on deck for our Labor Day weekend is this bonkers raspberry swirl semi-freddo—a homemade ice cream look alike that’s super simple to pull off (and, yes, you can totally use frozen raspberries). If you have my book, you might already know this cheeky number is on page 173. And if you don’t, I’ve shared the recipe on my site tonight because summer is fading and we should all be living our best lives until the school bell rings again. ⚡️
.
📷 @gentlandhyers
#everydayissaturdaycookbook #everydayissaturday #summervibes

We had no plans to go to Slovakia on this trip, in fact, I’m not sure I fully realized it bordered Hungary to the North until this week. But 15 days into our renovation project, with András, his brother and his dad working around the clock (and me entertaining the kids solo 14 hours a day) I hit a wall. Too much dust, too much whining. I sat up late one night Googling everywhere I could drive to in under 3 hours. I settled on Bratislava—a vibrant capital with a storied past. I was missing Rome, a working shower and the possibility of night life (aka. sidewalk cafes). .
I’m soft in the face of renovation—it’s a patience game, especially in Hungary over a summer holiday. Fleeing to Bratislava was a classic run-away-from-your-problems move. But it also turned out to be a perfect two-day reset. For starters, Slovakia was a part of Hungary for hundreds of years, and Bratislava served as Hungary’s capital for 200 of them. Exploring its layers sparked a massive curiosity about Hungarian and European history, which sparked a massive curiosity about parts of András family history I’d never unearthed. Also: I ate cheese with picked peppers for breakfast, walked cobble-stone streets at night with Màtyàs in my back, and ended our days with schnitzel and beer and the best hazelnut ice cream of my lifetime in vibrant sidewalk cafes. So, yes, a long way to go for a good meal and a working shower, but we came back with so much more: Perspective. Renewed patience. And even more love for this part of the world. Twelve summers of falling in love, and I’m ready for twelve more. .
#postcardsfromhungary #slovakia #bratislava #livemoremagic

Sunday, good day for an (easy) project. Fennel and onion pie. Grandma pie, flatbread, or whatever you call it—is so easy to dress up or down, and goes with absolutely everything as a first course or a main alongside a weekend grazing board. Grab my recipe this simple beauty, plus braised lamb chops with watermelon radishes and gremolata and an easy raspberry custard tart in the new issue of @curiomagazine.work (along with great storytelling about three upstate artists—my husband, @hudsonworkshop + dear friends Jenny and Brad of @lail.design ). Wishing you a long, lazy grazing Sunday. .

Photo by @thussfarrell .

#weekendfood #sundayproject #grandmapie

Hi!! We went off the grid this week, soaking in the patina of this life and buying up every peach in Hungary. András parents grow nearly every fruit, so we only head to the market for pastry and peaches—donut peaches, white peaches, and the tiny bright orange ones that are blowing our minds. They’re abundant but fleeting here, and back home too—but if you quick pickle a batch, you can make a killer peach, tomato and burrata salad this weekend, or even a month from now. .

I know, peach and burrata—it’s a thing. 🙄 (But, for a reason). I didn’t know that when I made this for my @feed supper with @ravenwoodny last fall. I only knew it was August, and peaches we’re fading fast so I pickled them to preserve the flavor of summer for our September supper, when tomatoes would be at their peak. .

You can do it, too. Here’s how: Pickle the peaches. (4 cups sugar, 1 cup water, 1 cup white vinegar + 2 cinnamon sticks). Next, dollop your bowl with a sorrel swish (2 packed cups of sorrel + olive oil + Maldon + lemon juice—blend). Toss together peaches and tomatoes, top with burrata and finish with really good oil, Maldon, black pepper and flowering herbs if any kind. .

You don’t have to pickle your peaches, but if do, you won’t be sorry—now and three weeks from now. Here’s to summer never fading. 🍑 .

Lead photo by @annathewolf for @dominomag 💫

I made this salad no less than 20 times so far this summer; still not tired of it. Here in Hungary, András mom grows wax beans like weeds so we’re back on this easy, beauty. This is a friendly reminder, as I am lying to rest in another time zone, that school may be starting soon but summer is not over yet. Gather some friends, make a simple meal, invite the weekend in to stay. 💗
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#everydayissaturdaycookbook
.
📷 @gentlandhyers

Played hard all day emergency grazing platter, Hungarian style. No frills, no fuss. Anything and everything goes... but this ham, oh this ham. The prosciutto in Rome and the sonka (ham) in Hungary are unleashing a deep level of longing for bacon, ham, sausage on repeat. If you missed my tutorial on the low-key-brilliance is the Hungarian grazing platter in @saveurmag this month (or my four other favorite grazing platters in the August issue of @real_simple) , I’ll link to it in stories. The one in my book is visually epic, but this is as raw as it gets right here, assembled in 5 minutes flat with fresh bread and a quick sprint through the garden for cucumbers and fruit. Strudel or Jègkrem (ice cream) afterward, of course. And just out of frame: beer straight from the can. .
#everydayissaturday #postcardsfromhungary

Porva, Hungary. August 2019. Childhood is idyllic here, the rhythm of our day arranged around picking and playing and grazing—in no particular order. The freedom and wonder they have here fills my soul. It is nearly perfect. But just out of frame is the wreckage of a decade-long project—a house Andràs bought just before we met—one that stretches our life and our marriage to its thinnest at times, yet we still see it as beauty, worth saving. It takes much, but gives everything. .

This house has always been a part of the package—and long before we even had a family I knew I’d give everything so that our children could call it their own. For them to have a place to know this part of themselves, repeating the rhythms of their father’s childhood—climbing plum trees and making mischief, drinking kakao and eating Almas pita at their grandmother’s house next door. But it is not only for them. I sleep better here than in anywhere else in the world. We eat well and often, yet grow lean with the work of daily needs. Void of modern amenities or distractions, my writer’s brain comes alive, each day my mind awake to stories new. We rise to the crow of roosters and lay still, reading, wondering, dreaming—there’s no where to be and no one to receive that hasn’t seen us or this house at its absolute worst, covered in rubble and hope, and loved us all the same. It is the ultimate—in both dedication and luxury—and I can’t help but feel anything but love for even the most grueling work it takes to keep it alive. For this is home. .

#kismadarhaus #villagelife

Last call, Campo Di Fiori. Plums and pastry for breakfast en route to pizza and gelato for lunch. For the record, limone e citron is the team favorite, followed closely by chocolate e fragola. Also, it’s decided: definitely retiring in Rome. .
#italyforever #romanholiday

Our first day in Rome, after we drug the kids from their slumber on our cramped airliner, after we rode the tram over cobblestone streets and found our way to the apartment on the third floor in the building with the pale blue courtyard, flooded with ivy and light, after we choose our bedrooms and put down our bags, we gave the kids a 2-Euro piece each and took them to the market. I told them they could spend it on whatever they wanted: to try the language, to figure it out, to experience the pride in fumbling and exploring and ultimately triumphing, walking away with a small wedge of bread or a brown bag full of tiny purple plums. We stood back ten feet, letting them walk the street hand in hand, giving them that moment of autonomy in a new place—the spark and thrill and magic I’ve felt so many times before. That moment, watching them at the market in our first hour here, was everything I dreamed of for their first trip to Italy. And if that would have been it—if that’s all we would have seen or done in Rome, it would have been enough. Even if we hadn’t stood in the shadow of the colosseum at sunset, if we hadn’t eaten the best pizza of our lives and stuffed ourselves on donut peaches and gelato. If we hadn’t napped in the light of the day with our windows splayed open and the bells of the church waking us in time for dinner, even if that dinner hadn’t been plates of handmade ravioli and melon piled high with prosciutto, replaced in time with frito misto and silky eggplant and fried balls of rice. Even if not for the night walks to the Traverstere in the days that followed or the charming alleys that called us toward another piece of history or the greatest art of our times—that single moment would have been enough. To me, that is the charm of Italy. It only takes a moment to fill the soul. #romanholiday

August, 2019. The summer we went to Rome was relentlessly hot, but we ate our weight in pasta anyway. And truffles, and cheese. #roma #summervacation

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