Potato Fennel Gratin

 

After last week’s Parmesan roasted fennel obsession, I dove into another of Ina Garten’s fennel-filled recipes: Potato Fennel Gratin. This dish is a creamy, cheesy masterpiece that tastes like it came straight from a restaurant kitchen but comes together quickly—especially if you’re handy with a mandoline. With tender russet potatoes, sweet fennel, and nutty Gruyère, it’s a crowd-pleaser that’s perfect for cozy dinners or holiday gatherings.

I streamlined the prep by using a mandoline to thinly slice the fennel, onions, and potatoes. While the fennel and onions sautéed in olive oil and butter until soft and fragrant (about 10 minutes), I sliced the potatoes and tossed them with heavy cream, Gruyère, salt, and pepper. I halved the recipe since the full version makes a ton—perfect for a smaller household. Everything went into a buttered casserole dish, topped with more cream and cheese, and baked at 350°F for about an hour until bubbly and golden. The result? Pure comfort food with a sophisticated edge.

This gratin is quick to assemble, especially with a mandoline, and delivers restaurant-quality flavor with minimal effort. If you’re fennel-obsessed like me or just love creamy potato dishes, this one’s a must-try.

Potato Fennel Gratin

Adapted from Ina Garten

2 Melissa’s fennel bulbs, cores removed (about 2 c. sliced)

½ Melissa’s organic yellow onion, thinly sliced

1 T. olive oil

1 T. unsalted butter

1 lb. Melissa's organic russet potatoes, peeled (2 large)

1 c. plus 1 T. heavy cream, divided

1¼ c. grated Gruyère cheese, divided

½ t. kosher salt

¼ t. freshly ground black pepper

Preheat oven to 350°F. Spray a 1½-qt. baking dish with PAM; set aside.

 Slice fennel bulb in half lengthwise, then thinly slice crosswise (use a mandoline for speed).

 In a medium sauté pan, heat olive oil and butter over medium-low heat. Add fennel and onion; sauté for 10 minutes until tender.

 Thinly slice potatoes (mandoline recommended). In a large bowl, combine potatoes with 1 cup cream, 1 cup Gruyère, salt, and pepper. Add sautéed fennel and onion; mix well.

 Transfer to the prepared baking dish and press down lightly. Mix remaining 1 tablespoon cream with ¼ cup Gruyère and sprinkle over the top.

 Bake for 1–1¼ hours, until potatoes are tender and top is golden and bubbly. Cool for 10 minutes before serving.

**Tip:** Halving the recipe works perfectly for smaller gatherings, and leftovers freeze well for future meals!

 As an aside, fennel is a nutritional powerhouse! One cup of sliced fennel (87g) delivers just 27 calories, 3g of fiber for digestion, and 10% of daily vitamin C for immunity. It’s rich in potassium (360mg), manganese, folate, and calcium, supporting heart, bone, and metabolic health. Packed with antioxidants like anethole and quercetin, fennel may reduce inflammation and oxidative stress, while its essential oils aid digestion and ease bloating. This versatile veggie is a deliciously healthy addition to any meal! If you haven’t tried it yet, I urge you to do so.

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Mini Gruyere & Chive Egg Custards for Two

 

If you’re anything like me and live for that perfect relaxing weekend, this recipe for Mini Gruyere & Chive Egg Custards for Two is about to become your new obsession. It’s the ultimate make-ahead, scale-down dish that screams “I woke up fancy” but takes zero effort. Whether it’s a random Tuesday or a cozy Sunday morning, these custards deliver big on flavor and that “ooh, you shouldn’t have” presentation without chaining you to the kitchen. Plus, clean-up is a breeze considering that the only equipment you will need is a mini blender that pops right into the dishwasher.

These little custards are creamy, cheesy, and spiked with just the right amount of chives for that fresh, herby kick. They come together faster than you can say “mimosa,” and you can prep them the night before for a stress-free morning. Next time I whip these up (and trust me, I will), I’m piling on a bit more grated Gruyere for that golden, cheesy crust—because who doesn’t love extra cheese? Here’s how to make brunch magic for two.Mini Gruyere & Chive Egg Custards for Two

½ c. coarsely grated Gruyere – NO substitutions! (plus a little extra for topping, if you’re feeling it)

2 T. chopped fresh chives 

 3 large eggs

¼ t. instant minced onion

⅜ c. whole milk

1 oz. cream cheese, softened

⅛ t. freshly grated nutmeg

Freshly ground black pepper and a pinch of salt

 Preheat oven to 350°F and set the rack in the middle.

Butter two 6-oz ramekins and sprinkle ¼ c. Gruyere and 1 T. chives into each.

 Toss the eggs, minced onion, milk, cream cheese, nutmeg, a few grinds of pepper, and a pinch of salt into a mini blender (or regular blender if that’s what you’ve got). Blend until smooth.

 Pour the egg mixture over the Gruyere and chives in the ramekins.

 Bake for about 22 minutes, until puffed, set, and golden. Serve warm or at room temperature for maximum brunch vibes.

Pop these in the fridge overnight if you’re prepping ahead (that’s where these lidded ramekins come in SO handy), then bake when you’re ready. Pair with a side of fruit or a quick salad, and you’ve got a breakfast that looks like you spent all morning on it. Spoiler: you didn’t.

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To Die For, A Cookbook of Gravestone Recipes by Rosie Grant, Reviewed

 

As someone who finds joy in wandering through ancient cemeteries like the 7th-century Saint Peter’s Churchyard in Monkwearmouth, England, or the historic Myles Standish Burial Ground in Massachusetts, I’m captivated by the stories etched on headstones. So when I discovered To Die For, A Cookbook of Gravestone Recipes by Rosie Grant, a book that weaves my love for cemeteries with tales of food and family, I couldn’t wait to dive in. Its release on my birthday made it feel like a gift meant just for me. 

Grant, known for her @GhostlyArchive, has thoughtfully collected 40 recipes inscribed on gravestones worldwide, from Spritz Cookies to Guava Cobbler. Each recipe is paired with heartfelt family interviews and stunning photos of the dishes, graves, and cherished keepsakes. These recipes hit close to home, reminding me of my own “Top Secret” potato leek soup I plan to pass to my sons. The stories reveal how dishes like a grandmother’s Chicken Soup or a mother’s French Silk Pie become lasting bonds, connecting families even after loss. 

 

Grant’s careful approach transforms this unique concept into a universal celebration of love, memory, and legacy. Every page is rich with emotion—I found myself laughing one moment and tearing up the next as families shared what these recipes meant to them. The book’s gorgeous design, with vivid photography, makes it a keepsake you’ll treasure. A thoughtful glossary introduced me to the term “taphophile,” describing my passion for the history, art, and culture of cemeteries—a delightful discovery. 

 I was especially charmed by Grant’s inclusion of curated menu sections, pairing gravestone recipes into thoughtful combinations like “Comfort Food Classics,” “Sunday Brunch Spread,” and “Backyard Barbecue Favorites.” These menus inspire readers to bring these dishes to life together, adding a practical and creative touch. 

 Reading To Die For left me eager to try these recipes myself—if they’re special enough to be carved on a gravestone, they’re worth cooking. This book is a must-read for anyone who loves food with a story or cherishes family traditions. It’s a beautiful reminder that food can keep love alive long after someone’s gone. I’m already inspired to honor my own family’s recipes, and I wholeheartedly recommend this gem to food lovers, history buffs, or anyone who values the legacy of family.

 

Rating: 5/5 stars
A treasure for fans of culinary memoirs, family histories, or unique takes on memory and tradition.

Preorder your copy here.

Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

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Creamy Pumpkin Spice Ice Cream

 

I’ve whipped up countless pumpkin treats, but pumpkin ice cream was a new adventure that I couldn’t resist after spotting this gem in an old issue of ‘Taste of the South’ magazine. In the past, the late Mr. O-P handled our ice cream maker, but lately, I’ve been the one churning out frozen delights. When my custard started looking a bit iffy, I panicked, thinking I’d ruined it despite following the recipe to a ‘T’ and stirring like my life depended upon it. Thankfully, it didn’t curdle! The result? A velvety, pumpkin-packed ice cream that’s hands-down one of the creamiest I’ve ever made.

This dessert is a showstopper—bursting with pumpkin flavor, warm spices, and a unique twist that’ll have your guests swooning. Top it with Heath Brickle Bits for crunch, a dusting of cinnamon or nutmeg, crushed gingersnaps, or a drizzle of your favorite dessert sauce (I loved it with Melissa’s Gourmet Dessert Sauces). It’s just as divine on its own for those who prefer it pure. Trust me, this ice cream will have everyone saying, “Yummmmm!”Pumpkin Spice Ice Cream

Adapted from Taste of the South Magazine

 1 ½ c. whole milk

1 c. heavy whipping cream

2/3 c. sugar

¼ c. firmly packed light brown sugar

1/8 t. salt

5 large egg yolks

1 15-oz. can pumpkin puree

2 t. pumpkin pie spice

1 t. vanilla extract

In a medium saucepan, combine milk, cream, sugars, and salt. Bring to a simmer over medium heat, stirring occasionally.

 In a medium bowl, whisk egg yolks. Gradually whisk in half of the hot milk mixture.

Return egg mixture to the saucepan, whisking to combine. Cook over medium heat, stirring constantly, until thickened and coats the back of a spoon.

Remove from heat; stir in pumpkin. Strain through a sieve into a bowl.

 Add pumpkin pie spice and vanilla, whisking to combine. Cover and refrigerate until chilled, about 4 hours.

Process in an ice cream maker per manufacturer’s instructions.

Transfer to a freezer-safe container, cover, and freeze until firm, about 3 hours.

Serve with pecan brittle or your favorite topping.

Yield: 4 cups

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Fennel Parmesan Gratin

 

If you've never paid much attention to fennel, it's worth giving it a closer look. I made this Ina Garten-inspired gratin for Meatless Monday and served it as a main dish, and it was phenomenal! The recipe is straightforward, and I wasn't entirely sure what to expect, given fennel's subtle anise flavor. But it wasn't overpowering at all; the natural sweetness comes through beautifully, balanced by a bright lemon note. With the holidays approaching, this would be an impressive side dish. It's a vegetable many people overlook, and preparing it this way highlights its best qualities. I halved the recipe, which worked perfectly, and adjusted the salt slightly to keep the seasoning in check. The lemon in the topping is essential, so don't even think about omitting it.Fennel Parmesan Gratin

 3 medium Melissa’s fennel bulbs 
½ c. chicken stock
1/3 c. dry white wine
Kosher salt and freshly ground black pepper (start light on salt—about 1 t. total)
2 T. unsalted butter, diced 
3 T. unsalted butter, melted 
¾ c. panko
1 c. freshly grated Parmesan cheese 
1 T. minced fresh flat-leaf parsley 
1½ t. grated lemon zest 

Preheat the oven to 375°F. Trim the stalks from the fennel bulbs and discard them. Halve each bulb lengthwise through the core, then remove most of the core by cutting a small V-shaped wedge, keeping the bulb intact. Cut each half into 2-4 wedges, depending on size. Arrange the wedges cut-side up in a gratin dish just large enough to hold them in a single layer. 

Pour the stock and wine over the fennel, and season with a light sprinkle of salt and pepper. Dot with the diced butter. Cover tightly with foil and bake for 35-45 minutes, until tender. 

Remove from the oven and increase the temperature to 425°F. For the topping, combine the melted butter, panko, Parmesan, parsley, lemon zest, and a pinch more salt and pepper. Sprinkle evenly over the fennel. 

Bake uncovered for 30 minutes, until the topping is golden brown. Serve hot or warm.

 This dish is elegant and flavorful—ideal for a simple dinner or a festive gathering. Have you tried fennel before? Share your thoughts in the comments!

 Serves 4-6 as a side (or 2 as a main—halve away!) 

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5-Minute Air Fryer Cheesy Tortilla Garlic Bread: A Crispy, Low-Cal Twist on a Classic

 

If you're anything like me, garlic bread is one of those comfort foods that just hits different—warm, buttery, garlicky goodness that makes any meal feel like a celebration. But let's be real: the traditional loaf can be a calorie bomb and a bit of a hassle to whip up. That's where this TikTok gem comes in. I stumbled upon a video that promised a simpler, lighter version using just tortillas and an air fryer, and it delivered. It's crispy on the outside, melty in the middle, and ready in under 10 minutes (including prep). Whether you're craving a solo snack, a side for soup or salad, or something to share at a casual gathering, this air fryer cheesy tortilla garlic bread has you covered.

What I love most? It's customizable and forgiving. The original called for 8-inch tortillas, but I grabbed 6-inch ones for my single-serve experiment, and it turned out perfectly portable. Plus, with fewer ingredients and no rising dough, it's a total weeknight win. Let's dive into the details and get you air-frying.
Air Fryer Cheesy Tortilla Garlic Bread

 (Serves 1-2)

This is scaled for a quick personal batch, but double up for sharing. Total time: 10 minutes (plus butter softening).

2 flour tortillas (6- or 8-inch)

2 T. unsalted butter, softened

1 c. shredded mozzarella cheese (freshly shredded melts best; pre-shredded if you must)

Garlic powder, to taste (about ½ t. total—adjust for your garlic obsession level)

Italian seasoning, to taste (about ½ t. total—a blend of oregano, basil, and thyme; store-bought or DIY)

Preheat air fryer to 375°F.

Lay out your two tortillas on a clean surface. Using a butter knife, spread 1 tablespoon of softened butter evenly over the top of each one. Go all the way to the edges for maximum crispiness—no skimping here!

Pile half the shredded mozzarella (about ½ c.) generously onto one buttered tortilla. Sprinkle with half the garlic powder and Italian seasoning. Repeat with the second tortilla.

Carefully place the second tortilla on top of the first, cheese sides facing up. Pop the stack in the basket and "bake" for 5 minutes. Peek at the 4-minute mark to avoid any edge-burning, but 5 minutes usually nails the golden, bubbly perfection.

Remove with a spatula and let it rest on a cutting board for 1-2 minutes. The cheese will set just enough for clean cuts. Grab a pizza cutter or sharp knife and slice into wedges.

 This air fryer cheesy tortilla garlic bread isn't just a recipe; it's a reminder that the best eats are the simplest ones.
Pin it, share it, eat it—let's keep the garlic love alive! 

Customization Ideas

 Mexican Fiesta Version: Swap mozzarella for shredded Mexican blend cheese and sub Italian seasoning for Mexican oregano (or a pinch of cumin). Air fry the same way, then dip in salsa or guacamole.

Veggie Boost: Toss in chopped spinach, diced tomatoes, or jalapeños before stacking for a loaded twist.

Herb It Up: Fresh minced garlic + chopped parsley on top post-air-fry for extra zing.

Gluten-Free? Use corn or gluten-free tortillas—they crisp up beautifully.

 I tested the Mexican version last night with a bowl of tortilla soup, and it was ‘chef's kiss’—cheesy, garlicky, and a little spicy. What twists will you try?

Nutrition Snapshot (Per Serving, Approx.)

Based on 6-inch tortillas, split into 4 wedges:

Calories: ~250

Carbs: 20g

Protein: 10g

Fat: 15g

(These are estimates—track with your app for precision. It's lighter than a full garlic bread slice but still indulgent.) 

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A Devilishly Delightful Feast: A Review of Elvira’s Cookbook

 

Cassandra Peterson, the legendary Elvira, Mistress of the Dark, casts her spell once again with Elvira’s Cookbook from Hell: Sexy, Spooky Soirées and Celebrations for Every Occasion, set for release from Grand Central Publishing on my birthday, October 7, this cookbook is a must-have for horror fans, cookbook collectors, and anyone eager to transform their next gathering into a "graveyard smash." Far from a gimmick, this book is a practical, creative, and wickedly fun guide to hosting unforgettable, ghoulishly good parties year-round.

Elvira’s infectious charm permeates every page, turning a standard cookbook into a Necronomicon of party planning. From “Beastly Bloody Brunch” to “Romantic Graveside Picnic” to “Having Your Friends for Dinner,” it’s packed with clever, thematic menus for breakfast, brunch, lunch, dinner, and sinister snacking. Recipes like “Swamp Monster Frittata,” “Ginger-Dead Men,” “Attack of the Killer Tomato Bites,” “Roasted Brains,” and the stunning “Til Death Do Us Party Cake” appear as tasty as their names are diabolical. Each dish is crafted with serious culinary intent—because, as Elvira notes, a spooky soirée demands food to die for. 

This cookbook stands out for its thoughtful details. Beyond the delectable recipes, Elvira includes “creepy crafts” to make your presentations pop, ensuring dishes look as grotesque as they are delicious. Gorgeous photos of the food and Elvira herself, dripping with sass, pepper the pages. Practicality shines through with helpful tips, conversion charts, and complete menu suggestions, making party planning effortless, whether it’s a Halloween bash or a creepy cocktail night.Elvira’s Cookbook from Hell is a love letter to horror buffs, B-movie lovers, and fans of the Mistress of the Dark, yet it’s also a versatile kitchen companion. Nostalgic, quirky, and brimming with creativity, it appeals to both Elvira enthusiasts and newcomers ready to unleash their inner party monster. This isn’t just a cookbook—it’s an experience that will have your guests screaming (with delight) and your table resembling a deliciously macabre movie set. Grab a copy, and let Elvira guide you to hosting the most wickedly memorable gatherings of the season!

Preorder here.

 

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 Many thanks to the publisher, author, and NetGalley for providing me with an advanced digital copy of this book.

Pumpkin Spice Latte Caramel Sauce

As I mentioned back in August, I have seriously slipped into “pumpkin mode.” If you're anything like me, you have felt the pull as well, probably have stacks of pumpkin recipes just waiting to be tried, and enjoy reading them while sipping a pumpkin spice latte. I was doing just that when the idea for this sauce popped into my head. Personally, I don't think that the caramel/pumpkin combination is one that has been explored nearly enough. Considering that I will be making pumpkin ice cream again this year (an annual tradition) I definitely need to try it with this incredible sauce. I am already swooning at the thought.

 One caveat when it comes to making caramel, well, two, actually. First of all, do not be afraid. Second, know that the color “amber” is subjective. When I made caramel for the first time, it was heaven in a bowl. When the late Mr. O-P tried it, and he cooked it to what he considered to be “amber” (and what looked more to me like “copper”) his caramel sauce was bitter from overcooking. Don't let this keep you from trying this wonderful sauce, just be mindful and, if necessary, err on the lighter rather than darker side of amber.

Pumpkin Spice Latte Caramel Sauce

1 c. granulated sugar

4 T. unsalted butter, sliced into tablespoons

2/3 c. heavy cream

1/3 c. pumpkin puree

½ t. pumpkin pie spice

½ - 1 t. espresso powder, to taste

1 t. vanilla extract

 Place sugar into a heavy-bottomed 3-qt. saucepan. The mixture gets pretty rowdy when you add the cream so you’ll need one with high sides.

 Cook over medium-low heat stirring often. Be patient, it takes a while for the sugar to turn into a light amber liquid, about 7-12 minutes. Do not leave it unattended, as it will burn quickly.

 Once the liquid turns amber, add the butter and stir until it’s melted. Add the heavy cream in a slow stream. It will bubble up as you add it to the mixture.

 Turn off the heat and then stir in the pumpkin puree, pumpkin pie spice, espresso powder, and vanilla. Stir until smooth.

 Cover and store in the refrigerator. Keeps for about 2 weeks, if it lasts that long, and may require a slight warming in the microwave prior to using.

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Spicy Enchilada Beef

 

For some reason I have been craving, and I mean SERIOUSLY craving Mexican food. I could order in, of course, but then I could also make my own which is much more cost effective, I can do it in my underwear, and I'll know the quality of ingredients.

I have no special recipe for making enchiladas, really. A purchased can of enchilada sauce, half of which is poured into the bottom of a baking dish, the other half of which is poured on top of enchiladas is pretty much it. What is truly of the utmost importance here is the meat. This easy recipe for spicy beef makes not only delicious enchiladas, but also serves as a great filling for tacos, as well as topping a hearty plate of nachos. Let it simmer in the crockpot all day long, filling the house with such a mouthwatering aroma that you won't be able to wait for dinner.

Once the meat is finished and nicely shredded, spread some 8” flour tortillas (as many as you like) with either canned or homemade refried beans (or none at all, this dish is very versatile), top with the meat and a sprinkling of shredded cheese and roll it up tightly. Place the filled tortillas, seam side down, side by side, on top of the enchilada sauce in your casserole dish, pour the remainder of the sauce over the tops, sprinkle on more cheese, some chopped scallions (or not), sliced black olives (or not), and bake in a preheated 375ºF oven for 30-45 minutes until hot and bubbly. I like to serve mine with a little side salad of shredded lettuce, diced avocado, chopped tomatoes, and dollops of salsa and sour cream. Delicious!Spicy Enchilada Beef

 2 T. vegetable oil

3-lb chuck roast, cut into 1” cubes

3 cloves garlic, finely minced

1 medium onion, chopped

1 t. salt

1½ t. ground cumin

2 16-oz. cans petite diced tomatoes

1 c. beef broth

 Heat the oil in a large skillet. Brown beef cubes, on all sides, about 10 to 12 minutes. Place seared beef into the bottom of a 4-quart crockpot. Add the garlic, onion, salt, cumin, tomatoes, and broth. Cook on High for 1 hour, then reduce to Low and cook for 4-5 hours until beef can be shredded easily with two forks.

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