Newsletter 2025 – The Sustainable Kitchen

Newsletter 2025

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the.sustainable.kitchen

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You know the best part of eating cereal? The milk

You know the best part of eating cereal? The milk at the bottom of the bowl.
Now imagine that—richer, creamier, and frozen into the silkiest ice cream. That’s Fleur de Lait. 🍶✨

This “flower of milk” ice cream is subtle, nostalgic, and beautifully simple. No eggs here—just a cornstarch base that keeps it smooth, soft, and pure white. It’s like a throwback to childhood, but elevated in the most elegant way.

And yes, I made it in the Ninja Creami—because that machine is the hardest-working appliance in my kitchen right now.

💡 Pro tip: Add crushed cereal, honey drizzle, or even toasted coconut. This ice cream was made to be dressed up.

This dreamy recipe is courtesy of David Lebovitz, one of my favorite cookbook authors and pastry chefs. His take on ice cream is classic, creamy, and never fussy—just the way it should be.

Full recipe is on the blog—link in bio!

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#FleurDeLait #DavidLebovitz #NinjaCreamiRecipe #HomemadeIceCream #Cereal #milk #icecream

Everyone talks about smothered cabbage… but I’

Everyone talks about smothered cabbage… but I’m here to smother the potatoes. 🥔✨
Because when you simmer potatoes in beef stock with smoky andouille sausage and buttery cabbage until everything is soft and clinging together like besties at brunch—well, that’s a meal worth talking about.

This dish is cozy, bold, and unapologetically Southern. One pot, tons of flavor, and even better the next day (if you don’t eat it all in one sitting).

💡 Pro tip: Add the potatoes in stages so they break down just enough to thicken the sauce without turning to mush.

Full recipe’s up on the blog—link in bio. Let’s get smothered.

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#SmotheredPotatoes #CabbageAndSausage #potatoes #southern #weeknightdinner #cajun

Dan Dan Mian—aka Dan Dan Noodles—is a Sichuan

Dan Dan Mian—aka Dan Dan Noodles—is a Sichuan street food classic that I can’t get enough of. The combination of chewy noodles, spicy chili oil, savory pork, and tangy yacai (pickled mustard greens) creates a flavor explosion in every bite.

What sets this dish apart is the yacai, a fermented mustard green that adds a unique tangy depth. It’s not just a topping; it’s an essential component that brings authenticity to the bowl.

Pro tip: For the best texture, smear the ground pork into a thin layer in your wok and sear it hard. This technique gives you those crispy, umami-rich bits that cling perfectly to the noodles.

Craving a bowl? The full recipe is up on the blog—link in bio. Trust me, once you try it, you’ll be hooked.

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#DanDanNoodles #sichuan #SpicyNoodles #AsianFood #foodie #noodles #chinesefood

Beignets with Strawberry Jam—aka the softest lit

Beignets with Strawberry Jam—aka the softest little powdered sugar pillows you’ll ever meet, now with a jammy surprise inside. 🍓✨

These golden beignets are filled with fresh strawberry jam made from scratch—no store-bought shortcuts here. The yeasted dough fries up light and airy, while the homemade jam adds a bright, fruity contrast to the sweet exterior. Perfect for spring brunches, weekend baking projects, or when you want to feel like you’re in New Orleans (minus the humidity).

💡 Tip: Don’t wear black eating this (trust me).

Full recipe’s on the blog now. Go make a batch and dust generously. Like, powdered sugar cloud level generous.

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#beignets #strawberryjam #SpringBaking #homemade #brunch #nola #donut

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