Recipes – Rebecca Sherrow

Chicken in roasting pan with butternut squash and lemons.

Readers’ Favorites: 10 Harvest Recipes to Make at the First Signs of Fall

Published on September 19, 2026September 19, 2026 by RebeccaLeave a comment

For many of us, fall can’t arrive soon enough. As the evenings get cooler and the casual craziness of summer begins to transition into the slower rhythm of fall, our kitchens switch gears and once again become a gathering place to connect with our families after busy days. It’s where our kids do their homework with an after-school snack; it’s where we reconnect with our spouse when we both get home from work; it’s where we brew our evening tea before (a much earlier) bedtime. It’s also where garden produce begins to accumulate on the counters and we find ourselves craving cozy, comforting dishes that spotlight the best of seasonal veggies.

Whether you’re looking to use up the last of your garden’s bounty or simply ready to embrace the warmth and rich flavors of autumn cooking (cinnamon, nutmeg, butternut squash, apples, pumpkin spice), these Reader Favorites are some of the most popular on the blog right now. Scroll through for some early fall meal inspiration!

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A Case for Homemade Strawberry Ice Cream

Published on May 22, 2026 by Rebecca2 Comments

If you’ve never had a batch of homemade strawberry ice cream straight from the churn, I am here to make a case for why you need to dust off your ice cream maker this weekend.

Too often, commercial versions rely on artificial flavorings and neon dyes, completely missing the mark on what makes the fruit so spectacular. They are often either chemically sweet or strangely icy.

Real strawberry ice cream, however, should taste like a brilliant, sun-drenched afternoon.

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Two bowls of farfalle pasta with carrot sauce and cheese

Farfalle with Velvety Carrot Sauce

Published on April 24, 2026 by Rebecca1 Comment

This silky, vibrant carrot sauce offers an elegant, refreshing twist on your traditional tomato marinara. Tossed with a whimsical pasta shape (I use farfalle, which mean butterflies in Italian), it becomes an exquisite—and incredibly simple—springtime dish. I made this on repeat when my children were toddlers — it’s an effortless way to weave nourishing, hidden vegetables into mealtime without a fuss. The method is beautifully straightforward: gently sauté garden-fresh carrots and fragrant garlic in butter, then let them simmer in savory chicken broth and a dollop of tomato paste. Once the carrots are perfectly tender, purée them into a smooth, velvety dream sauce. I love folding in sweet Italian sausage for added depth, but it is equally spectacular kept vegetarian.

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Four layer chocolate cake with vanilla buttercream frosting and cat decorations

“Crazy Cat Lady” Birthday Cake

Published on April 11, 2026April 11, 2026 by RebeccaLeave a comment

Birthdays in our kitchen usually come with a specific set of culinary traditions (i.e. “Dirt Cake”), but when Eva celebrated her birthday last weekend, she completely surprised me. She didn’t ask for the traditional trifle of crushed Oreos layered with a conglomeration of pastry cream, whipped cream, and cream cheese, and hidden gummy worm gems sandwiched between the layers. Instead, with her signature mischievous side eye, she presented me with these adorable miniature feline decorations and requested a “Crazy Cat Lady Cake.”

How could I possibly resist?

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Cookie Jar Gingersnaps

Published on November 15, 2025 by Rebecca4 Comments

There is an elegance to a well-made gingersnap cookie—sophisticated in its restraint. Crisp at the edges, delicately chewy at the center, and perfumed with the warmth of ginger, cloves, and molasses, it’s a confection that is both nostalgic and refined. They also happen to be my mother’s favorite Christmas cookie, a detail that has forever elevated them in my own culinary memories. Whenever I bake them, I’m reminded that true luxury often lies in simplicity.

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