I’m so excited to finally announce my first e-book: Homestyle Hungarian Baking: Simple Coffeehouse Favorites for the Home Kitchen While I spent a lot of time in Budapest filming the showstopper desserts, I kept noticing the quieter, simpler bakes that appear all over Hungary, both in coffeehouses and in home kitchens. These everyday recipes are just as much a part of Hungarian cuisine as the creations of pastry chefs. This book is about those recipes. Simple Hungarian bakes you’ll find in bakeries but might just as easily see on a grandmother’s table. They’re practical, unfussy, and suited to home kitchens, and this collection is my way of sharing the foods that felt most rooted in daily Magyar life. In this book you will: —Get a feel for Hungarian food culture through simple, everyday bakes —Bake 9 classic Hungarian cakes, pastries, cookies, and breads —Learn practical European baking techniques adapted for real home kitchens —Discover Central European flavors like poppy seed, sour cherry, walnut, & apricot —Follow clear, reliable recipes with both US and metric measurements This book was created as a companion to the video series I'm releasing over the next few weeks. Taken together, they offer a well-rounded look at Hungarian baking culture—both the showstoppers and the everyday bakes. I hope you enjoy this! So much love went into testing and curating these recipes for you all!

Amalfi 🇮🇹 lemon delights on a Friday afternoon, because why not? Video for these coming in a few weeks 🍰🍋

It looks great, Chelsey!! 🫐

In the fortified Croatian 🇭🇷 town of Ston, famous for its medieval walls, salt pans, and oysters, there’s a cake made with pasta. Stonska torta is filled with tube-shaped pasta, almonds, walnuts, eggs, butter, chocolate, citrus, and warm spices, all baked inside a pastry crust. Would you eat a slice of pasta cake?

This Swiss 🇨🇭 tart changes with the seasons. Wähe is a simple tart found across Switzerland that can be made with cherries, apricots, plums, apples, or even vegetables like onions and leeks. A thin pastry crust is topped with fruit or vegetables, then finished with a light egg-and-cream custard before baking. Which version would you choose: sweet or savory?

I’ve had the privilege of seeing this in the Galleria Borghese in Rome. Bernini’s sculptures seem to defy what stone should be capable of.

One unexpected perk of filming European desserts: for a few days afterward, my husband gets to pull a slice of Tarte Tropézienne out of the fridge to go with his afternoon coffee. Not a bad little taste of the French Riviera from home. 🇫🇷☕

Would you try a chocolate cookie if you knew the secret ingredient was meat? ’Mpanatigghi come from Modica, Sicily, and are filled with chocolate, almonds, spices, and a small amount of ground beef or veal. Despite that, they don’t really taste meaty. The chocolate and spices dominate, while the meat mostly adds richness to the filling. Would you try it?

Dreaming of the time we enjoyed Sachertorte and Kaiserschmarrn at Demel. 🇦🇹 One is an elegant chocolate cake; the other is a rustic shredded pancake served with plum compote. I’ve filmed both, and the videos will be coming this fall.