Welcome! This newsletter is part love letter, part toolbox—equal parts inspiration and welcomed imperfection. Because cooking isn’t always insta-pretty. Sometimes it’s therapy, sometimes it’s organized chaos, and sometimes it’s just getting something—anything—on the table. But when we gather around food, even the smallest bites and meals matter. Let’s keep showing up, sharing meals, and finding the magic in the mess. I’m so glad you’re here.

Recipe Round-up

Let’s talk herbs: basil, cilantro, mint, parsley and the like. If you’ve been waiting for a sign to buy that gorgeous bunch of herbs and actually use it—this is it. Before we get into our recipe, here are a few tips for long-lasting storage:

• Basil is finicky. It likes to be on the counter in a glass of water, like flowers.

• Cilantro and Parsley like to be in a glass of water, too, but inside the fridge.

• Chives, rosemary, and thyme like to be wrapped loosely in a barely damp towel and stored inside a zip-top bag in the fridge.



• Hearty leaves like fresh bay, fresh curry leaves, and fresh kaffir lime leaves can hold their flavor for months if needed. Keep in a dry, air-tight container for up to six months in your freezer!

Recipe: Nat’s Green Garlic Dip
If you were at last Thursday’s Gnocchi class at East Elm Kitchen Co., this is the recipe for the green dip we ate all night! Inspired by my friend Chef Natalie Marble (of Ann Arbor Cooks fame), this herby green dip is what I crave when I need spring in a spoon. Natalie now runs a fabulous site and newsletter—if you like this vibe, you'll love her. Check her out here. I’ve been making a batch every weekend lately and it is my most requested item to bring to a gathering. If you are one of the lucky one’s to have found wild ramps, do yourself a favor and add those into the mix!

Here’s how I make it (no measuring cups were harmed):

• 2 cups packed spinach

 (I’ve used both baby and mature)

• 1 bunch parsley, stemmed (don't be too meticulous about every stem)



• 2 cups basil



• 1 kid-sized handful of mint



• 1 whole head garlic (yes, really)

, cloves peeled

• 1 bunch green onion, roots trimmed, chopped



• ½ cup rice vinegar



• ¼ cup honey (or more!)



• ½ cup olive oil



• salt (a lot)



Blend everything in a high-speed blender or food processor until silky. Adjust to taste—this is not a test, there are no wrong answers.

Casual Spring Entertaining, Simplified

My daughters’ birthdays land 12 days (and three years) apart in late spring, which means I’m hosting more than usual. To keep my sanity, I rely on a simple party formula and ask myself a few questions to focus-in on my menu.

1. Who am I feeding?

2. What time of day is the party?

3. How much ‘actual’ time do I have to create homemade dishes?

What can I outsource? Ina Garten herself always says “store-bought is fine”, so do yourself a favor and order-in a few menu items!

If someone asks “Can I bring something?”, say yes. Always take the help. Ask for a bottle of crisp white. Have them bring a salad or stop for a few bags of ice. Community starts when people feel like contributors, not just guests.

Here is my menu for this weekend’s Birthday Party for inspiration:

• Pizza from the near-by Mom and Pop Pizza shop (our’s is Zino’s). Give them a heads up and order in advance.

• Big Garden Salad with Greens from Gateway Farms, Ranch (naturally), and Balsamic Vinaigrette. *Costco’s Organic Balsamic Vinegar is top notch! Thick and sweet, I typically don't add honey or anything besides dijon, salt, pepper, and good olive oil.

• Aunt Maddy's Spaghetti Salad. Yes, the midwest magic that is McCormick’s Salad Supreme seasoning packet mixed with bottled italian dressing. Dont fix what isnt broken!

• Crudite with Nat’s Green Garlic Dip and Whipped Feta

• Hello Kitty Sugar Cookies by my friend Elise from Elise Sweets

• Hello Kitty Chocolate Cupcake Cake- wish me luck!

The Chef Edit

I’m now writing a column over on the East Elm newsletter called The Chef Edit—where I wax poetic (and slightly unhinged) about food, mood, and the emotional rollercoaster that is cooking professionally, and very unprofessionally.

The current issue is called “Zen and the Art of Getting Dinner on the Table” and it’s a love letter to the foods that meet you where you are. Think: cozy meals when you’re overstimulated, greens when you’re desperate for clarity, popcorn for dinner when shit’s hit the fan. Sign up for East Elm’s Newsletter to read!

Upcoming Cooking Classes

I teach at TWO different locations—and I’d love to see your face in class. These classes fill fast, so jump in if one speaks to you.

Hands-On Classes at PARC with Vyntage Kitchen:

Sourdough Cinnamon Roll Class
Date: Thursday, June 12, 2025
Time: 6:30 PM
Details: Learn to make fluffy sourdough cinnamon rolls, including a raspberry variation, and take home unbaked rolls to enjoy later.

Sushi Night: Roll Your Own
Date: Wednesday, July 16, 2025
Time: 6:30 PM
Details: Master sushi-making techniques, from preparing sushi rice to rolling your own creations, complemented by seaweed salad and miso soup.

Sourdough for Beginners: A Hands-On Bread-Baking Experience
Date: Friday, August 1, 2025
Time: 6:30 PM
Details: Gain confidence in sourdough baking, from starter care to shaping and scoring loaves, and take home your own starter and bread.

Classes at East Elm:
All Classes SOLD OUT! Thanks for your continued support!

Kitchen Hotline

Got a burning question? Stuck in a meal rut? Curious why your sourdough starter smells like gym socks?

Hit me up: allison@vyntagekitchen.com
I’ll reply in between snack negotiations and toddler dance-party breaks.

Favorite Things This Month

Because I’m a nerd and love a list, here’s what I’ve been loving lately:

Podcasts:

• This is TASTE This is my favorite foodie podcast of all time. I listen religiously every week.

Shows:

• Top Chef: Destination Canada I’ll never NOT watch a season of Top Chef!

Ingredients:

• Maldon Sea Salt spotted for sale in the wild at COSTCO!

Cookbooks I’m Cracking the Bindings on:

• Salsa Daddy by Rick Martinez
  

Restaurants I’ve Been Loving:

• Lady of the House

That’s all for now. Thanks for being here! I’ll be popping into your inbox monthly with seasonal inspo, recipes, and kitchen confessions. Feel free to forward this to someone who loves a good dip, or who shares our love for food.

Salt to taste,
Alli
Vyntage Kitchen