Ever wonder why your scrambled eggs turn out dry or flat, instead of fluffy and light? 

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make this chewy, almond-scented amaretti cookie that’s naturally gluten-free and perfect with a cup of coffee or tea for your next afternoon snack. Plus, we break down how to cook soft, creamy scrambled eggs for a crowd—ideal for your next brunch or family breakfast. 

Tune in for a quick dose of home cooking inspiration!

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Links:

Babkush in Portland for babkas, rugelach, amaretti cookies, and more

Ottolenghi’s amaretti cookie recipe

Ali Slagle’s scrambled eggs for a crowd recipe from NYT Cooking (unlocked)

Alison Roman’s perfect buttermilk pancakes 

Pancake batter dispenser

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