Diner Lovers NEED This Cookbook! 🍔🥧 Review of The New American Diner Cookbook

Who doesn't love a classic American diner? Those chrome stools, bottomless coffee, and plates piled high with comfort food—it's pure nostalgia in every bite. I've been a diner devotee for years, so when I got my hands on a review copy of The New American Diner Cookbook: Classic and New Favorites from (and Inspired by) Diners Across the U.S.A. by Julissa Hernández Roberts, I couldn't wait to dive in.

Right away, the book charmed me. The cover is irresistibly retro-cute, and those red-and-white checked endpapers? Perfection. The table of contents is styled like an actual diner menu—adorable and instantly immersive. It lays out all 75 recipes at a glance, so you can see the full spread without flipping pages endlessly.This isn't a heavy, text-filled tome. There's just enough on diner history and recipe origins to set the scene, plus fun extras like "Short Order Cook Speak" (B&B for bread and butter, brick for biscuit, bullets for beans—love it!). The photos are downright mouthwatering, making every dish look impossible to resist.Best of all, the recipes are approachable for any skill level. Whether you're a kitchen pro or a total newbie, you'll feel confident tackling them. Each one comes with a short intro—sometimes historical tidbits, sometimes handy tips—that adds flavor without overwhelming. Craving those addictive fried pickles from your local spot? The recipe is right here, ready to recreate at home.Among the 75 dishes, there's truly something for everyone: fluffy pancakes and perfect over-easy eggs for breakfast, towering cheeseburgers (including a killer Juicy Lucy), blue-plate specials like updated crab cakes and country fried steak, soul-soothing soups with pillowy matzo balls, and desserts that would fill any diner case proud—strawberry shortcake, coconut cream pie, no-bake cheesecake, brownie à la mode.Julissa breathes fresh life into classics with modern twists: vegetarian, vegan, gluten-free options, and global-inspired gems like feta-stuffed rolls, loco moco, or chicken souvlaki. There's even a "secret menu" of family meals the diner crew enjoys before shifts, plus trivia (did you know New Jersey has more diners than any other state?).This is more than a cookbook—it's a heartfelt celebration of diner culture, blending greasy-spoon soul with today's tastes. The playful design, easy recipes, and stunning visuals make it a joy to page through. Every single dish has me eager to cook; the hardest part will be choosing what to make first.Thumbs way up—grab your apron, slide into a booth (or your kitchen chair), and let The New American Diner Cookbook bring that timeless diner magic home.

 You can order a copy here.

 Disclaimer: I received an advanced digital copy of this book from the publisher.

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Warm Up March with Creamy Colcannon Soup – My Favorite Irish Comfort Bowl

  

St. Patrick’s Day often lands right in the unpredictable heart of March—one day the sun is shining and it feels like spring has finally arrived, the next you're pulling on your heaviest coat, wondering if winter will ever truly let go. That’s exactly why a warm, comforting soup hits the spot this time of year, just like it does in the crisp days of fall.

With the holiday in mind, I’ve been craving all things Irish, and one of my absolute favorites is colcannon turned into soup form. That classic combination of creamy mashed potatoes and tender cabbage—perfect alongside bangers or corned beef—translates beautifully into a hearty, soul-warming bowl. I love keeping some chunks for texture, but a quick whirl with an immersion blender makes it luxuriously creamy. Pair it with a thick slice of Irish soda bread, and it’s pure comfort.

Colcannon Soup

 4 slices thick-cut bacon, cut into ½-inch pieces

1 (6-oz) package Melissa’s cleaned and sliced leeks

½ medium head cabbage, chopped

1 t. minced garlic

2 T. flour

½ c. dry white wine

4 c. chicken stock

10 oz. Melissa’s Dutch Baby Yellow Potatoes, cubed (no need to peel) 

¼ t. garlic powder

¼ t. onion powder

A few gratings of fresh nutmeg

½ c. heavy cream

Salt and freshly ground black pepper, to taste

In a large stockpot over medium heat, cook the bacon until crisp and the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate; set aside.

 Add the leeks and chopped cabbage to the pot with the bacon fat, stirring to coat everything well. Cook, stirring occasionally, until the leeks soften and the cabbage becomes tender, about 8–10 minutes. Stir in the garlic and cook for 30 seconds until fragrant, then sprinkle in the flour and cook, stirring, for 1 minute to eliminate the raw taste.

 Pour in the white wine and simmer for 2 minutes, stirring until the mixture thickens slightly. Return the bacon to the pot, then add the cubed potatoes, chicken stock, garlic powder, and onion powder. Bring to a boil, then reduce the heat and simmer gently for 15–20 minutes, or until the potatoes are fork-tender.

Remove the pot from the heat and stir in the heavy cream and a few gratings of fresh nutmeg. Season with salt and pepper to taste. For a chunkier soup, leave it as is; for creamier texture, use an immersion blender to purée part or all of the soup to your liking.

 Ladle into bowls and garnish as you wish—maybe a sprinkle of crisp bacon, fresh chives, or a grind of black pepper. Serve hot with Irish soda bread on the side.

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From Winter to Spring in One Table: St. Patrick’s Day Setting with My Favorite Plates

 

 This year, I'm feeling more seasonal than ever before. I'm eagerly anticipating the arrival of spring—the warmer weather, the fresh blooms, the sense of renewal—and especially St. Patrick’s Day. It's one of my absolute favorites: the vibrant green everywhere, the joyful celebrations, the hearty Irish-inspired foods, and the tradition of planting potatoes, which marks the true kickoff to spring gardening in my mind.

I had so much fun creating this table setting. Ever since I added the 222 Fifth Adirondack sleigh plates (with their charming black polka-dotted edges and wintry scenes) to my collection, I've made it a personal challenge to use them year-round in as many creative ways as possible. They've proven incredibly versatile. I have used them previously here, here, here and here – versatile, no?

I started with a cozy January wintry tablescape featuring these plates, and transforming it into this bright St. Patrick’s Day version took surprisingly little effort. It’s a great reminder that investing in a thoughtful set of plates can carry you through the seasons seamlessly—no one even notices the subtle shifts.

To transition it, I simply layered a vivid green circular placemat under the existing wicker one, swapped the green cups for crisp white ones, ran a colorful St. Patrick’s Day runner down the center of the table, and added sparkling crystal and pressed glass accents for extra elegance and light play.

The antique crystal candleholders—gifted by Mr. O-P on our first married Christmas—are always extra special to me and bring a touch of sentiment to the setting.

The pitcher use as a centerpiece was a gift from my mother long ago.  I wish she could join me at this colorful table.  She loved coming to my St. Patrick's Day dinners as much as I enjoyed making them.

The little green buckets (a bargain find at Michael’s for just a dollar each) hold inviting green popcorn, and each place is marked with a vintage postcard featuring a gentleman or lady to guide guests to their seats.

Wishing you a very Happy St. Patrick’s Day—may your table be filled with laughter, good food, and the promise of spring!

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Irish Mist Chicken: A Forgotten Favorite Worth Bringing Back for St. Paddy’s

  

 The dish you see here is one I first made back in 1979, during my first marriage. It was an easy, flavorful chicken recipe that suited busy working couples perfectly—similar in spirit to the Company Chicken I've shared here before. We enjoyed it three times that year, and then... it disappeared from my kitchen for decades.

 

The story starts with a Christmas gift: a bottle of Irish Mist liqueur. Neither of us knew much about it, so we turned to the little recipe booklet tied around the neck and tried several ideas. Most were forgettable (a bland cake comes to mind), but this chicken stood out. I'm not sure what I loved more—the subtle, honeyed warmth it brought to the dish or how effortless it was to prepare. Once the bottle was empty, we considered buying another, only to discover the price was well beyond our young budget at the time. So Irish Mist—and this chicken—faded into memory.

 

A few weeks ago, during one of those sleepless nights when my mind wanders to food (does this happen to anyone else?), the recipe popped into my head. A quick Google search turned up the original on Cooks.com (listed as Irish Mist Chicken, though I remembered it as “Irish Mist-ery” Chicken). To my surprise, Irish Mist is still produced and available—I even snagged what seemed to be the last bottle at my local store.

 

 I tweaked the recipe slightly based on what I had on hand, and baking it brought back a rush of fond memories: youthful kitchen experiments, simple pleasures, and the joy of rediscovering something long forgotten. The result was every bit as comforting and delicious as I remembered.

 

 If you're looking for an Irish-inspired dish for St. Patrick’s Day that skips the usual corned beef, this retro chicken is worth a try. It's low-effort, crowd-pleasing, and carries a touch of honeyed nostalgia.  

 Irish Mist Chicken

4 slices Black Forest deli ham
2 whole boneless chicken breasts, cut in half
10 oz. can cream of mushroom soup
2/3 c. sour cream
½ c. Irish Mist Honey Liqueur
4 oz. cremini mushrooms, sliced

Preheat oven to 350ºF.

 Arrange slices of ham in the bottom of an 8 x 8 inch baking dish (I recommend this one because it’s green and so perfect for St. Patrick's Day). On each slice of ham, place a chicken breast half. Mix remaining ingredients and spoon over chicken, covering completely. Bake, uncovered, for 1½  hours. Serve over wild rice.

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Guinness Brown Bread That Takes Me Back to Ireland – Thanks to Ina Garten

It's been over a decade since I last visited Ireland, but the memories remain vivid—like boarding a tiny plane that felt like it was taking off from a sheep pasture. We explored breathtaking sights and savored so many wonderful foods, but one thing stands out above the rest: the bread. Irish brown bread, especially when thickly sliced and slathered with rich Irish butter, is simply unforgettable. It's hearty, slightly sweet, with that perfect malty depth—no one does it quite like they do.

 For years, I've tried to recreate that magic at home without success. My attempts always fell short of the real thing. Then I discovered Ina Garten's Irish Guinness Brown Bread from her cookbook Cooking for Jeffrey, and everything changed. This quick bread captures that nostalgic flavor beautifully, and it's incredibly easy—no yeast, no kneading, just a couple of bowls and a wooden spoon (or your hands). I've been enjoying thick slices at breakfast, with tea, alongside soup—honestly, at every chance I get. It's that good, and it brings back Ireland every time.

Whether you're planning a St. Patrick's Day meal or just craving comforting homemade bread, this is one you'll want to try. The Guinness adds wonderful depth without overpowering, and a pat of salted Kerrygold butter on top makes it pure heaven.

Irish Guinness Brown Bread

Adapted from Ina Garten's Cooking for Jeffrey

1 c. quick-cooking oats (not instant), plus extra for sprinkling on top

2¼ c. whole wheat flour

¼ c. all-purpose flour

½ c. dark brown sugar, lightly packed

2¼ t. baking soda

1 t. baking powder

2 t. kosher salt

1 (11- to 12-ounce) bottle Guinness Extra Stout beer, room temperature

1 c. buttermilk, shaken

5 T. unsalted butter, melted, plus extra for brushing the pan

1 t. pure vanilla extract

Salted butter (such as Kerrygold), for serving

Preheat the oven to 450°F.

 In a large mixing bowl, whisk together the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt until well combined.

 In a separate bowl or large measuring cup, whisk the room-temperature Guinness, buttermilk, melted butter, and vanilla extract until smooth.

 Make a well in the center of the dry ingredients and pour in the wet mixture. Using your hands or a sturdy spoon, stir gently from the center outward until everything is just combined. The batter will be loose and wet, more like thick cake batter than traditional bread dough—that's perfect.

Generously brush a 9 × 5 × 2½-inch loaf pan with melted butter (or spray with baking spray for easy release). Pour the batter into the prepared pan, smooth the top if needed, and sprinkle generously with extra oats.

 Place the pan in the oven, then immediately reduce the temperature to 400°F. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and firm.

Remove from the oven and let the bread cool in the pan for 5–10 minutes, then turn it out onto a wire rack to cool completely.

 Slice thickly and serve with plenty of salted butter. It's wonderful warm, at room temperature, or even toasted the next day.

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Blossoming into Easter: My Floral Tablescape Makeover

 

Last week, I shared a serene, sage-toned tablescape and mentioned how “with only a few quick swaps, it can easily shift into bolder, brighter hues as summer draws near.” Well, summer may still feel far off, but with Easter just around the corner, I couldn’t resist giving that table a joyful, colorful refresh!

If you click through, you’ll see the transformation: the beautiful Bordallo Pinheiro geranium leaf bowls have been moved to the side, perfect now for serving a fresh spring salad. I cleared away the herb appetizer plates to let the stunning floral designs on the Portmeirion “Botanic Garden” dinner plates take center stage—they truly shine! 

I traded the sage napkins for vibrant floral ones from Pottery Barn that add instant cheer. Out went some of the glassware; in came my beloved salmon-colored water and wine glasses—purchased back in the 70s right out of college because I fell head over heels for them, and I love them just as much now. 

The large Portmeirion butterfly cups and saucers stepped aside to make room for Bordallo Pinheiro geranium leaf espresso cups—ideal for after-dinner coffee and a lovely echo of the cabbage leaf salad bowls.

  

Finally, I refreshed the centerpiece by blending last week’s cherry blossoms with a mix of soft pink and cranberry carnations plus alstroemeria. Voilà—a completely new, festive table is born! 

The best part? It really is that simple to transition from one season (or holiday) to the next with just a handful of thoughtful changes. Who else loves playing mix-and-match with their favorite pieces?

 

Many thanks to Rita of Panoply for organizing this Easter/Spring Tablescape Blog Hop.

 

Click on the links below for more Spring/Easter table inspiration from my blogging friends:

Panoply - Feeling Spring with Pink and Green Tablescape

Home is Where the Boat Is - Tulips and Bunnies for Easter

Hyacinths for the Soul - Hop, Hop, Hop into Spring!

Me and My Captain - Spring Is In The Air...In Florida Anyway

The Cat's Whiskerz - Bunny Ears and Easter Wishes

Everyday Living - The Splendor of Spring

Pandora's Box - Breakfast with the Bunnies

My Thrift Store Addiction - Whimsical Sweet Treats Easter Bar

Life and Linda - Welcome Spring With Bunnies

Mantel and Table - A Fresh Blue and Pink Tablescape For a Beautiful Spring

Olla-Podrida - Blossoming into Easter: My Floral Tablescape Makeover

Corner of Plaid and Paisley - Easter in the Garden

The Little Yellow Corner Store - Easter Bonnet Bunny Tablescape

Red Cottage Chronicles - Easter Tablescape Ideas: A Charming Pink and Green Table for Spring

Dinner at Eight - Springing into View - A Blossoming Table

Thrifting Wonderland - Simple Spring Tablescape Ideas

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This post is linked to: Tablescape Thursday 

"Leprecorn" -- Sweet, Salty, & St. Patrick's Day Ready

It's St. Patrick's Day week! Every day this week I am going to bring you seasonally appropriate recipes and tablescape ideas so that, by week’s end, you're all set for the Wearing 'o the Green!

There’s something magical about a colorful, crunchy snack that disappears faster than you can say “top o’ the morning.” This Leprecorn—my playful name for this green-tinted popcorn mix—has become a St. Patrick's Day staple in our house. Kids and adults both go crazy for it, and honestly, the grown-ups are often the ones fighting over the last handful. It's that addictive combination of salty, sweet, and crunchy, all wrapped in festive green.

 The best part? It comes together in minutes using microwave popcorn as the base—no stove-top popping required. I love setting out little tins of it at each place setting for our traditional St. Patrick's Day dinner; it adds a fun pop of color to the table and keeps everyone happily munching while the corned beef simmers.

 Trust me: make a double batch. You’ll thank yourself later.Leprecorn

 1 bag microwave popcorn (plain or lightly buttered works best)

1 c. mini pretzels

1 c. chopped pecans

½ c. white chocolate chips

½ pkg. Wilton green candy melts

 Pop the microwave popcorn according to the package directions and let it cool slightly so it's easy to handle. Pour it onto a large sheet pan, spread it out in an even layer, and pick through to remove any unpopped kernels—no one wants a surprise crunch!

Transfer the popped corn to a very large mixing bowl. Add the mini pretzels, broken pecans, and white chocolate chips. Give everything a gentle toss to combine.

 In a microwave-safe bowl, melt the green candy melts on high in 30-second intervals, stirring well after each, until completely smooth (about 1–2 minutes total—watch closely to avoid scorching).

 Pour the melted green candy over the popcorn mixture. Using a spatula or your hands (lightly greased or with gloves if you prefer), toss everything gently but thoroughly until the pieces are evenly coated.

 Spread the mixture back onto the sheet pan in a single layer to set and dry—at room temperature this takes about 20–30 minutes, or pop it in the fridge for 10–15 minutes to speed things up.

 Once fully set, break into clusters and store in an airtight container (if it lasts that long!).

This makes a generous batch—perfect for sharing at parties, gifting in tins, or just enjoying by the handful while watching the parade. Happy St. Patrick's Day!

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