Postpartum Fashion Ideas To Help You Embrace the Fourth Trimester

The Moments That Sparked My Body Insecurity

I can't remember how old I was, but the first time I heard variations of, "She's so little. Are you sure you're feeding her," was from church and family members. Meant as harmless jokes, they caused me to become hyper aware of my body in a way I'd never been before.

I knew people looked different, but my innocence made me believe it didn't matter. Adults were the ones who taught me it did, and if you didn't look 'just right'? Well, you'd eventually hear hushed whispers about it. From that point on, I stopped being picky with my food and tried to eat more than I usually did. But, guess whose body remained the same?

The more I ate and the more my body didn't change, the more I started to resent it for not looking the way I thought a well-fed child's body should look.

Introduction To Puberty

By the time I'd reached 3rd grade, I started hearing whispers about girls who were going through puberty. There was a ton of excitement about getting your period, but mostly everyone talked about how bodies started to 'fill out.' I was disappointed when 'the change' didn't happen for me that year, but I kept hope alive. Needless to say, I didn't gain weight in elementary school even though my friends' bodies were changing.The only signs of puberty I had were the first signs of underarm and pubic hair.

I didn't get my period until after the first day of sixth grade. It was relatively uneventful because I wasn't in pain and didn't see the second one until months later. As the months passed, my periods came and went. But, my body still looked unappealing to me. It didn't help that the guys in school were looking at girls who were more curvaceous either. I had major side character energy in school (or so I thought) and it was awful IMO. It's not that I wasn't liked, but the guys I thought were worth going after had their sights set on girls who didn't look like me.

By the time I made it to my junior year in high school, I stopped worrying about my appearance as much. I'd stopped really focusing on boys and started having fun with new friends. That was the best year in high school because my elective was a journalism class where I became the entertainment editor for the school newspaper. As far as my body insecurity? I barely thought twice about it because I felt I had more to offer than looks.

The Slow Journey To Accepting My Body

By the time I was in my early twenties, it was beyond clear that the body I had was the one given to me. I was tired of wishing I wasn't so slender and decided to start accepting my body for how it looked. I wish I could say I was 100% okay with my body after writing down a ton of affirmations to look at daily, but I wasn't.

I didn't start making peace with being slender until after I turned 28 (right after this photo was taken), and it started to feel good to stop worrying about why I wasn't a certain size. I'd wake up and be more concerned about wearing things that made me feel good instead of fixating on why my body was so small. Honestly, I didn't even flinch the day I found out I was pregnant because I figured I wouldn't gain much weight.

Pregnancy + Postpartum Body Changes

I should've prefaced that last sentence by saying I was convinced I'd still be small during pregnancy because my mom was small — like me — until her second pregnancy. Along with other people, I thought I'd have a round basketball in my stomach and that would be it. But, the day my stepdad rushed my fiancé and I to the hospital so I could give birth is the day I realized I'd gone from 117 pounds to 157.

I was blissfully unaware that my body had changed that much, and it was shocking because I couldn't fit into my carefully curated pre-pregnancy wardrobe. Not only was my postpartum body sore, but it also felt like I'd sprouted extra inches around my waist, hips, and thighs. I went from wanting those things to hating them when they started showing up.

I was devastated because I felt like I'd just learned how to accept my body, only to find new changes waiting for me to welcome into the picture. Also, everything was so soft and squishy — unlike the days where my slender frame felt like it had just enough to cover my bones.

Sadly, I lashed out at my fiancé a ton because I felt uncomfortable in my body — even though he couldn't see anything wrong with it. I was convinced he was trying to do damage control every time he tried to reassure me because I was dealing with major body insecurity.

I didn't start to truly see myself until I started going back to therapy and chose to accept my body as it is. This didn't happen overnight either. I wrote a ton of affirmations on sticky notes to place on my bathroom mirror, and recounted all the miraculous changes my body's gone through over the years. I also started giving myself grace for all the times I wasn't so kind to my body and made myself live in that space until it didn't feel like I had imposter syndrome anymore.

At the time of writing this, my son is three and I'm finally able to look in the mirror without criticizing myself — and I have the fourth trimester to thank for that. My postpartum body expanded in ways I never thought was possible, and it's shown me that change is only bad when I try to hold tight to other people's expectations.

How I Maintain Love For My Postpartum Body

Technically I haven't been postpartum in a while, but I always refer to my body this way because it serves as a reminder that it's been a long journey towards acceptance. The ways I continue to pour into myself vary from day to day, but here's the gist of what helps:

1. Daily Affirmations
2. Words Of Encouragement From My Partner
3. Reminders That My Body Knew What To Do To Carry A Child For 9 Months
4. Wearing Clothes I Genuinely Feel Good In
5. Replacing Negative Thoughts With Positive Ones
6. Giving Myself Grace For All The Moments I Hated My Body
7. Daily Gratitude Practice
8. Accepting That My Body Will Ebb & Flow Over The Years
9. Solo Dance Parties In My Bra & Underwear (I'm so serious, ha!)
10. Touching The Expanded Parts Of My Body & Saying "Hi")
    

Where were Suki Waterhouse and Robert Pattinson recently seen?

The new parents stepped out in style during the Veuve Clicquot Polo Classic on October 5 and they somehow seem cooler than before. Both wore pairs of shades that obscured their eyes, but their smiles and coordinating outfits were on full display! From the deep navy floral dress Suki wore to Robert's tailored suit, something tells me these two were prepared to turn heads.

What did Suki Waterhouse recently say about her family?

Suki Waterhouse can't stop gushing about her family! She showed up in style on the 2024 MTV VMA's red carpet and said Robert Pattinson is "the greatest" at being a dad to their 6-month-old baby girl (via Access Hollywood). Though he was working, Suki happily brought their daughter with her and had fun "showing her around New York City" prior to her red carpet appearance. As far as little one's personality, Suki disclosed that "She has such a sweet nature," and she's enjoying watching it unfold.

How does Suki Waterhouse feel about motherhood and her relationship with Robert Pattinson?

Suki Waterhouse is learning how to manage being a first-time mom who also has a career — two things that aren't easy to balance whatsoever. One of the things she shared with British Vogueis that she realized how much pressure moms are under. "Every mum’s morality is in question so much, not just from yourself, but from society," she said. "Everyone’s projecting something onto you. That’s an insane thing."

The one thing she observed about Robert Pattinson is how he seems to be adjusting to fatherhood. She said, " [he's] the dad I could have hoped for...It’s an actual love story."

Concerning their love story, Suki's song "To Love" from her upcoming album Memoir of a Sparklemuffin celebrates what it means to find your person. She said, "I had a very clear feeling of being like, ‘Oh, wow, Rob and I have been together six years and I’m still really into this.'" For Suki, all that seems to matter is, "This love and having a family and having a little world."

Someone bring us another box of tissues because this sounds so sweet!

Has Robert Pattinson made a public statement about his daughter?

Robert usually doesn't share too many details about his personal life, but there's no hiding from the joy of being a first-time dad! He recently attended the Dior Homme Menswear Spring/Summer 2025 fashion show in Paris (via People) and looked just as amazing as we remember seeing him in public.

Thanks to a short clip a fan posted to X, we're finally able to know how Robert feels about #dadlife. Though you have to really listen to hear what's he saying, there's no mistaking that he's loving life.

"[Having a baby] makes you feel very old and very young," he said with a smile that reached his eyes. "She's so cute...You know, I'm amazed by how quickly their personality comes. So even at three months, I'm like, 'Oh … I can kinda see who she is already.'"

Did Suki Waterhouse and Robert Pattinson secretly get married?

Remember those whispers about Suki Waterhouse and Robert Pattinson's engagement? Well, the couple is now rumored to have secretly gotten married already!

According to a source, they've been riding the marital bliss wave for some time. "The capper on that transformation has been for them to finally get serious about starting a family and spending the rest of their lives together. Official PR announcement or not, Rob and Suki are a married couple," they revealed to In Touch Weekly.

What exciting news did Suki Waterhouse share during her Coachella set?

Suki Waterhouse and Robert Pattinson were spotted at Coachella on Friday in preparation for the former's amazing performance! A fan page shared several candid shots of the couple walking around on Instagram and we're living for Suki's fur coat moment. Only she could make her outfit look effortlessly cool.

But, one of the best moments during her Coachella set is the beautiful way she announced the gender of her and Robert's baby. In this awesome TikTok video, Suki can be seen smiling as she talked to the crowd. "I don't know if some of you know, but I've had some pretty big life changes happening this year...and I've been very lucky to have my own little amazing lady and meet the love of my life," she said.

This means Suki Waterhouse and Robert Pattinson are officially on #TeamGirl 💕!

What has Suki Waterhouse said about her postpartum experience?

Suki Waterhouse shared how she was doing during postpartum on Instagram and gave her honest opinion about it. She wore an oversized cardigan, a nursing bra, and a pair of Frida Mom Disposable Underwear. She wrote, "the fourth trimester has been… humbling! the postpartum period has been filled with exhilarating joy, so much laughter, tears, soo many hormones! I’m proud of everything my body has achieved and proud of the kindness and grace I’ve given myself during this recovery period. 💕ootd: @fridamom pants!"

People applauded her for being so honest about postpartum with @juliemic79 commenting, "Thank you for being so real about what we go through after we deliver our precious angels. The hormones, the sleepless nights., the sheer joy and wonder of how such a little human can make your heart burst. It's a journey, take the time and heal and enjoy..."

Have Suki Waterhouse and Robert Pattinson revealed their newborn to the public?

Suki shared an adorable pic of her holding their precious baby on Instagram with the caption, "welcome to the world angel ❤️." Singer Halsey wrote "ROCKSTAR MOM!" while Paris Hilton typed, "Congratulations love! So happy for you both!🥰" Amazon Prime is even spotted in Suki's comments!

Plenty of Suki's fans left their own sweet messages too! User @mischa.moo wrote, "Child’s gene pool is made of gold omg," which sums up how we feel.

Did Suki Waterhouse give birth?

Suki Waterhouse and Robert Pattinson welcomed their first baby together earlier this year and it was one of the best baby news we'd come across! The new parents kept the details of baby's birth under wraps, but DailyMail shared exclusive images that showed they'd enjoyed a nice family outing while Robert pushed their newborn in a baby stroller

Why did Suki Waterhouse turns heads at the 75th annual Primetime Emmy Awards?

People shared that Suki Waterhouse practically floated on the red carpet while wearing a custom-made red Valentino gown that showed off her growing baby bump. She looked ethereal as the camera caught several angles of her face and the cut-out portions of her gown that revealed her and Robert Pattinson's baby.

Funnily enough, the gown had to be altered before it fit her frame perfectly. She said, "I was really excited about this look, Valentino...but it didn't even — like, I had to hold it. The fitting was just me holding it to my. body, so they had to really...redesign this dress to make it fit the bump."

As far as we're concerned, it all worked out in the end! Honestly, we love that more mamas are choosing to redefine their maternity style.

When did Suki announce her and Robert's baby news?

While performing at the Corona Capital Festival in Mexico, Suki shocked concert-goers at the beginning of her performance. A fan account posted a clip on X where she could be heard talking about distracting the crowd from a very obvious baby bump. She said, "...I'm not sure it's working" while working the stage in a sparkly mini dress and faux fur coat.

How long have Suki Waterhouse and Robert Pattinson been dating?

Time flies fast because it's been more than a few years since Suki and Robert became a couple. People reported that it was rumored they began dating in 2018. However, the couple kept their relationship private — good thinking — for a while.

When did Suki Waterhouse and Robert Pattison make their official debut?

The Hollywood Reporter shared that the couple appeared at the Dior Men's Fall show last December. They looked stylish and romantic as they walked the red carpet, which is how we've continued to see them.

What recent projects have Suki Waterhouse and Robert Pattinson worked on?

Besides performing at the Corona Capital Festival this past weekend, Suki Waterhouse recently appeared as Karen Sirko in Daisy Jones & The Six this year. As stated above, Robert Pattison's last major project was The Batman.

Tips For Cooking With Your Partner

Share in the planning and prep

The holidays can be kind of stressful (and sometimes we look forward with both excitement and dread!). Having another person share in the planning and prepping can de-stress the activity and even make it fun! Plus, you can create fun memories around new dishes you try (like, remember Alex, when we made that amazing apple galette with bourbon salted caramel for Thanksgiving?).

Focus on individual tasks (over a glass of wine?)

We each have our own skills and preferences. Alex is really good at things like making bread or searing meat, so he takes the lead in those sort of recipes. I tend toward prepping soups, salads, quick breads, desserts, and overall meal planning / strategizing. But often we'll change things up depending on the recipe! It's really a kitchen dance.

Put the relationship first

We often argue over the final seasoning and how much salt to add at the end of a recipe! I generally add too much to trying to get the flavor "pop" so Alex has to hold me back. Or we spar over how to style things on a plate (that's more of a food photography argument, but it translates to meals too!).

We've learned to really listen to each other and back down if we find the other person is very passionate about something. Of course, that could end in an "I told you so" moment later, but we've found that we try to remember that relationship and the experience is more important than one person being "right".

Don’t forget the herbs!

Our favorite cooking hack: Using fresh herbs! Every recipe is a little better with a few chopped herbs. We have an herb garden and some favorites are dill, basil, thyme, mint, and tarragon, and our rosemary and sage even hang through late fall to winter. If you don't have a garden, buying fresh herbs is absolutely worth the few extra dollars for the difference in flavor.

Recipes Excerpted From A Couple Cooks

Harvest Caesar Bowl

Here’s a bowl that’s endlessly customizable—a riff on a dinner we started eating on repeat around the birth of our daughter and still do today! What began as a pregnancy craving for Caesar salad turned into a weeknight main dish with a rotating topping of veggies, chicken, or shrimp. (We’ll always remember devouring a takeout version in the hospital room while awaiting the baby’s arrival!) This satisfying combination of roasted sweet potatoes, seasoned chickpeas, and shaved Parmesan cheese is topped with an irresistibly creamy, Greek yogurt–based spin on Caesar (though feel free to use store-bought dressing if you’re pressed for time). Customize the bowl by adding cooked chicken or a grain like rice or quinoa, making it a filling meal that never gets old.

SERVES 4

• 2 lb [910 g] sweet potatoes (about 2 medium), skin on, scrubbed and cut into ¾ in [2 cm] dice
• 3 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• ½ tsp Old Bay seasoning (see Tips)
• ¾ tsp kosher salt
• 15 oz [430 g] can chickpeas, drained and rinsed, or 1½ cups [240 g] cooked chickpeas
• ⅛ tsp cumin
• Freshly ground black pepper
• 1 bunch (about 8 oz [230 g]) Tuscan kale, washed, torn into bite-size pieces, and massaged
• 2 romaine hearts (about 8 oz [230 g]), chopped
• 2 cups [120 g] chopped red cabbage
• ¼ cup [18 g] Parmesan cheese shavings
• ¼ cup [35 g] roasted pepitas (see Tips)
• 1 recipe Creamy Parmesan Dressing (see page 189) or 1 cup [240 g] store-bought Caesar dressing

1. Preheat the oven to 450°F [230°C].
2. In a large bowl, mix the sweet potatoes with 2 tablespoons of the olive oil, the garlic powder, chili powder, Old Bay, and ¼ teaspoon of the kosher salt. Line a baking sheet with parchment paper and arrange the sweet potatoes on it in an even layer. Bake, without flipping, until the cubes are tender and browned, 25 to 27 minutes.
3. In a medium bowl, mix the chickpeas with the remaining 1 tablespoon of olive oil, the cumin, the remaining ½ teaspoon of kosher salt, and several grinds of black pepper.
4. To serve, divide the kale and romaine among four shallow bowls or plates. Top with the sweet potatoes, chickpeas, cabbage, Parmesan cheese, and pepitas. Drizzle generously with the dressing and serve.

Creamy Parmesan Dressing

• ¼ cup [60 g] mayonnaise
• ½ cup [120 g] Greek yogurt
• ¼ cup [8 g] finely grated
• Parmesan cheese
• 1 Tbsp red or white wine vinegar
• ½ Tbsp Dijon mustard
• ¼ tsp garlic powder
• ¼ tsp dry mustard powder (optional)
• ½ tsp kosher salt
• Freshly ground black pepper

To make the dressing, in a medium bowl, whisk together the mayonnaise, Greek yogurt, Parmesan cheese, red wine vinegar, Dijon mustard, garlic powder, mustard powder, kosher salt, and black pepper until a creamy dressing forms. If necessary, stir in 1 tablespoon of water to bring the dressing to a pourable consistency (this varies based on the yogurt brand).

Tips

Don’t have Old Bay? Substitute ½ teaspoon smoked paprika plus an additional ⅛ teaspoon kosher salt. If all you can find is raw pepitas, you can toast them yourself in a skillet over medium heat until they start to pop and become golden brown, 3 to 5 minutes.

Cooking Together

While one of you gets the sweet potatoes in the oven and chops the fresh vegetables for the bowl, the other can mix up the chickpeas and the dressing.

For Vegan

Use Lemon Tahini Sauce and omit the Parmesan shavings.

Storage

Leftovers will keep, refrigerated, for up to 3 days.

Diet Vegetarian, gluten-free, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Spiced Latte Loaf

The moist slices of this fun and funky quick bread are reminiscent of a chai latte, with notes of milky vanilla, cinnamon, cardamom, and ginger. The best part is when you cut the first slice to show the beautiful spiced swirl decoration inside. There are a few components to assemble, so it’s nice to have a partner to help with this baking project. One day we had the crazy idea of slicing up leftovers into strips and baking it to make biscotti, and it’s surprisingly effective. The crunchy strips pair well with morning coffee or an afternoon snack.

MAKES ONE 9 X 5 IN [23 X 13 CM] LOAF

• 1½ Tbsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cardamom
• ¼ tsp ground cloves
• ¼ cup [52 g] packed light brown sugar
• 2 ¼ cups [315 g] all-purpose flour
• 2 Tbsp unsalted butter, melted
• 1 cup [200 g] granulated sugar
• 1 Tbsp baking powder
• ½ tsp kosher salt
• 1 egg
• 1 cup [240 ml] milk of choice
• ¼ cup [60 ml] neutral oil
• ¼ cup [60 ml] unsweetened applesauce
• 2 tsp vanilla extract

1. Preheat the oven to 350°F [180°C]. Butter a 9 x 5 in [23 x 13 cm] metal loaf pan.
2. In a small bowl, stir together the spice mix: cinnamon, ginger, cardamom, and cloves.
3. In a medium bowl, make the streusel topping: Add the brown sugar, ¼ cup [35 g] of the flour, and 1 teaspoon of the spice mix to the bowl and mix lightly with a fork. Continue mixing while pouring in the melted butter until a crumbly mixture forms. Set aside.
4. In a separate medium bowl, whisk together the remaining 2 cups [280 g] of flour and the granulated sugar, baking powder, and kosher salt.
5. In a large bowl, whisk together the egg, milk, oil, applesauce, and vanilla extract until completely smooth. Gradually add the flour mixture to the wet ingredients, stirring with a spatula until a smooth batter forms. Pour ¾ cup [180 g] of the batter into a liquid measuring cup and stir the remaining spice mix into the measuring cup to create a darker spiced batter.
6. Pour about half the vanilla batter into the prepared loaf pan and smooth it into an even layer with a spatula. Pour the spiced batter on top and smooth it, then pour on the remaining vanilla batter and smooth it. To swirl the batters together, insert a butter knife in the top corner of the pan so it just touches the bottom. Draw about 3 large S shapes through the entire pan, then repeat in a slightly different position. Rotate the pan 90 degrees and make 2 large S shapes in the other direction. Sprinkle the top of the batter with the streusel.
7. Bake the loaf for 50 to 55 minutes, until the top springs back when touched and a toothpick inserted in the center comes out clean. Cool the bread in the pan for 30 minutes. Run a knife around the edge and invert the loaf onto a cooling rack. Let cool fully to room temperature (30 minutes to 1 hour) before cutting into slices.

Tip

Turn leftovers into biscotti! Cut ¾ in [2 cm] thick slices into 1 in [2.5 cm] wide strips, then bake at 300°F [149°C] for 45 to 55 minutes, until golden brown and mostly crisp (they will firm up as they cool). Let cool for 30 minutes. Store in a sealed container with a paper towel. Serve with coffee or tea.

Cooking Together

Have one person start with the streusel topping while the other makes the batter. Then assemble the loaf together.

Storage

The loaf will keep, wrapped in aluminum foil, at room temperature for 4 days, or refrigerated for 10 days (bring to room temperature before enjoying). To store frozen for up to 3 months, slice the loaf, wrap it in plastic wrap, and place in a freezer-safe container.

Diet Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Apple Galette with Bourbon Caramel

This rustic French tart lets you skip fiddling with pie dough to make free-form folded layers of golden pastry. Piling the crust full of cinnamon-spiced apples is a fun fall treat, but of course you can indulge any time of the year. There are endless variations on this type of fruit tart. Serve with melty vanilla ice cream, or even better, drizzle with gooey Bourbon Salted Caramel. The mad scientist in you will love how easy it is to make a caramel sauce out of a few basic ingredients.

SERVES 8

Galette Dough

• 1½ cups [210 g] all-purpose flour
• 1 Tbsp granulated sugar
• ¾ tsp kosher salt
• ¼ tsp baking powder
• 10 Tbsp [150 g] cold unsalted butter or vegan butter
• 5 to 6 Tbsp [80 to 90 ml] cold water
• 1 egg, for the egg wash
• 1 Tbsp Demerara or turbinado sugar, for sprinkling

Filling

• 1 lb [455 g] crisp, tart apples like Granny Smith, Pink Lady, or Honeycrisp (about 2 large), unpeeled, thinly cut into ⅛ in [3 mm] slices (3½ cups sliced)
• 2 Tbsp light brown sugar
• 2 Tbsp granulated sugar
• 1½ tsp cinnamon
• ½ tsp allspice
• ⅛ tsp nutmeg
• ½ tsp cornstarch
• 1 Tbsp unsalted butter, cut into very small pieces Bourbon Salted Caramel (recipe follows)

1. To make the galette dough, in a medium bowl, mix the flour, granulated sugar, kosher salt, and baking powder. Cut the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms, with pea-size or smaller pieces.
2. Sprinkle 5 tablespoons [80 ml] of the cold water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Knead with your fingers until the dough comes together, adding the additional 1 tablespoon water. (If the mixture is still too floury, add ½ tablespoon more water.) Form the dough into a ball, then flatten it into a thick disk. Chill the crust in a covered container in the refrigerator for 1 hour (see Tips).
3. Preheat the oven to 375°F [190°C] and line a rimmed baking sheet with a sheet of parchment paper. Flour a work surface.
4. To make the filling, in a medium bowl, stir the apple slices with the brown sugar, granulated sugar, cinnamon, allspice, nutmeg, and cornstarch until fully coated.
5. On the floured surface, roll out the dough into an even 12 in [30 cm] circle (if necessary, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to the parchment paper.
6. Fan out small handfuls of apple slices and layer them on the crust, reserving the juices at the bottom of the bowl. Leave at least 2 inches of dough uncovered around the outside edge. Fold the outside edges of the dough over the filling, overlapping the folds to form a partial top crust. Pour the reserved juice over the exposed apple slices in the center.
7. Dot the apple slices evenly with the small pieces of butter. Whisk the egg and use a pastry brush to brush it over the crust. Sprinkle the crust and filling with Demerara or turbinado sugar (or more granulated sugar).
8. Bake until the crust is golden brown, 38 to 40 minutes. Transfer the galette on the parchment paper to a baking rack and let cool to room temperature (about 30 minutes) before cutting into pieces and serving. Drizzle with Bourbon Salted Caramel (recipe follows) before serving, or top with ice cream.

Bourbon Salted Caramel

MAKES ⅔ CUP [160 ML]

• ½ cup [100 g] granulated sugar
• ¼ cup [60 ml] water
• ½ tsp kosher salt
• ⅓ cup [80 ml] heavy cream
• ½ Tbsp bourbon (see Tips)
• ¼ tsp vanilla extract

1. In a medium saucepan over medium heat, stir together the sugar, water, and kosher salt. Cook, stirring constantly with a spatula, until the sugar and salt are dissolved and it starts to boil, about 2 minutes.
2. Reduce the heat slightly to a simmer and cook, constantly bubbling, until the sugar turns deep amber, 8 to 11 minutes. Occasionally give a gentle stir with a spatula to ensure even cooking. Watch closely toward the end of the cooking time, as the color darkens quickly.
3. Once the sugar turns deep amber, immediately reduce the heat to low. Add the cream, which will cause the mixture to bubble vigorously; stir constantly with a spatula, until it is a rich caramel color, about 90 seconds. Stir in the bourbon and vanilla extract and cook for 20 seconds more.
4. Transfer the caramel to a small bowl to cool, leaving any hardened bits of sugar in the pan. Let cool and thicken for 10 minutes before serving. It will keep thickening the longer it sits; if it becomes too thick, reheat gently before serving (see Tips).

Tips

Galettes are endlessly customizable! For the filling, use 3 cups of any seasonal fruit, ⅓ to ½ cup [65 to 100 g] of granulated sugar, 1 tablespoon of cornstarch, and ½ teaspoon of cinnamon. Taste and adjust the filling as desired based on the sweetness of the fruit. Try peaches, pears, plums, blueberries, and more.

Make the crust in advance for easy prep. The dough will keep, refrigerated, for up to 3 days. Before rolling, allow the dough to sit at room temperature for 30 minutes. Or wrap it in plastic wrap or aluminum foil and freeze for up to 3 months, then defrost overnight in the refrigerator and let stand for 30 minutes at room temperature before rolling.

You can also make the caramel sauce in advance. Refrigerate the sauce, then reheat it on the stovetop or in the microwave before serving.

Omit the bourbon in the caramel sauce if desired. It’s just as tasty!

Liqueur Pairing

After the galette, enjoy a small glass of Amaro Nonino Quintessentia or Amaro Averna. These caramel-colored liqueurs have a bittersweet, smooth finish and an herbal complexity that complements the apples’ natural tartness.

Cooking Together

After the dough is chilled, have one person roll out the dough while the other person makes the filling. Then whip up the caramel sauce together while the galette bakes.

For Vegan

Use vegan butter and, instead of using the egg wash, brush the crust with nondairy milk. Omit the salted caramel.

Storage

Leftovers will keep, refrigerated, for up to 4 days; bring to room temperature before serving.

Diet

Vegetarian, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Mini Cardamon Cinnamon Rolls

What’s a better weekend baking project than ooey, gooey cinnamon rolls? The star here is the cardamom-orange filling, inspired by a cardamom bun we had on a Sunday morning bakery run in Chicago. (We couldn’t pass up a visit to Lost Larson bakery, since it’s the name of our son, which he found wildly amusing.)

This makes a 9 x 9 pan of mini rolls, so you can eat more than one and have enough to go around! Baking is a two-day process (since who wants to wake up 3 hours beforehand?). Start the rolls the night before and refrigerate overnight, then bake them in the a.m. and enjoy the cinnamon-spiced scent wafting through your kitchen.

MAKES 16 SMALL ROLLS

Dough

• 3 cups [420 g] bread flour
• ¼ cup [50 g] granulated sugar
• 2 ¼ tsp (1 packet) [21 g] instant yeast (see Tips)
• 1 tsp kosher salt
• 4 Tbsp [55 g] unsalted butter
• 1 cup [240 ml] milk
• 1 egg, beaten

Filling

• ½ cup [100 g] packed light brown sugar
• 1 Tbsp cinnamon
• 1 tsp ground cardamom
• 1 tsp lightly packed orange zest
• 1½ Tbsp unsalted butter, melted

Frosting

• ½ cup [60 g] powdered sugar
• 1 Tbsp milk
• ⅛ tsp vanilla extract

1. To make the dough, in the bowl of a stand mixer, stir together the flour, granulated sugar, yeast, and kosher salt. In a small saucepan, melt the butter over low heat. Add the milk and heat until lukewarm (warm to the touch, but not hot, or between 105° and 115°F [40° and 45°C]).
2. Pour the butter and milk mixture into the flour mixture. Add the egg and stir with a fork until a rough dough forms. Attach a dough hook to the mixer and mix on medium-low speed for 6 minutes, until the dough is smooth and stretchy. The dough should be very sticky and will not form a ball in the mixer. (You can also knead the dough by hand; keep in mind it will be very sticky at first.)
3. Flour a work surface, scrape the dough onto it, and knead it a few times, then shape it into a rough ball. Place the dough ball in a large clean bowl. Cover the bowl with a damp towel and let it rise in a warm location until doubled in size, 1 to 1½ hours.
4. To make the filling, stir together the brown sugar, cinnamon, cardamom, and orange zest. Grease a metal 9 x 9 in [23 x 23 cm] baking dish.
5. Lightly flour a work surface and scoop the dough onto it. Gently roll out the dough into a 12 x 12 in [30 x 30 cm] square. Tug the corners a bit to make them as square as possible. Brush the dough with the melted butter, leaving a ½ in [13 mm] border unbrushed at the left and right edges.

Tips

Instant yeast (rather than active dry yeast) is required for this recipe, which allows quick rise times. If using active dry yeast, the rise times will be about double.

To bake the cinnamon rolls the day of, proceed immediately to baking. Bake 20 minutes covered with foil, then uncovered about 10 minutes, checking whether they are cooked through using a food thermometer.

Cooking Together

This is a baking project that’s much easier with a partner! It’s often helpful to have one person read the recipe out loud while the other gets their hands into the dough. Trade off on tasks and enjoy the process.

Storage

The cinnamon rolls will keep at room temperature, covered with aluminum foil, for up to 2 days. Reheat, covered, at 350°F [180°C] until warmed through,10 to 12 minutes.

Diet

Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.