Articles written by
Rachel Robey is a baker, writer, and recipe developer living and gardening in zone 5b Madison, Wisconsin. Her writing has appeared in Food52, Madison Magazine, Edible Madison, and more. She writes a newsletter called Recipes, etc. and pops up on various platforms as @raerobey.
Hot Drop Biscuits
These chile- and cheddar-laced biscuits pack a summer heat Written and Photographed by Rachel Robey While there’s certainly a time and a place for flaky rolled biscuits, the humble drop biscuit deserves its moment in the summer sun, too. Much more casual in preparation and presentation than their laborious counterparts, these buttermilk biscuits come together […]
Steamed and Seared Artichokes With Lemon Aioli
What could be a more appropriate way to usher in spring, with its attendant vigor and freshness, than snacking on artichokes leaf by leaf? Easily one of the most interesting vegetables, artichokes are actually the nascent flower buds of a 6-foot purple thistle that’s common in the Mediterranean basin. Their taste is much more elusive, […]
Holiday Cabbage Crostini: An Easy, Elegant Appetizer for Entertaining
This recipe draws from a technique featured in Bon Appétit’s September 2018 issue: roasting brussels sprouts until crispy and finishing with a hot honey glaze. Here, cabbage takes center stage. Each toast is about two bites—just enough to pair with a pre-dinner drink.
Potato-Leek Gratin: A Recipe You’ll Make Over and Over
Add this cozy take on a French classic to your autumn menu My family is adamant about mashed potatoes at gatherings, but if they were slightly less resistant to change, I’d swap the starch for this dish. And honestly, I might do it anyway—drawing on flavors of potato-leek soup, this gratin slowly develops depth of […]
Roasted Red Pepper Pasta Alla Vodka
All too often, bell peppers are typecast into a handful of familiar roles: crudités, stir-fries, sofrito, shakshuka. It’s true, they excel in those dishes, but they’re capable of so much more. Bridging two iconic recipes— Allison Arevalo’s roasted red pepper sauce (The Pasta Friday Cookbook, 2019) and Colu Henry’s pasta alla vodka from the New […]
Eton Mess Recipe
Photography by Rachel Robey My perfect dessert is probably pavlova, but Eton mess—a mix of crushed meringue, whipped cream, and fresh berries—is much less work for a similar payoff. This trifle-like dessert, which my family calls “eatin’ mess,” really belongs to Victorian England’s wealthy elite. Its earliest written record dates to 1893, when it was […]
