Spring

Magnolia Bakery Cookies

For These Treats

New!

Seven Teas

The banana pudding made famous by this New York bakery is now available in cookie form. These soft treats are packed with white chocolate chips, vanilla wafers and banana pudding mix.

$7.99 ea | 8 oz

New!

Island Bakery Cookies

These flavorful organic biscuits are baked on the Isle of Mull, off the west coast of Scotland, using organic ingredients and local sources of renewable energy.

$6.99 ea | 4.7 oz

New!

Renewal Mill

Cookies

Vegan and glutenfree, these deliciously soft-baked cookies also help fight food waste by upcycling okara flour and plant-based butter from Miyoko’s Creamery.

$2.99 ea | 2.3 oz

Brewed in Santa Monica, CA, with mountain spring water and organic, Fair-Trade ingredients, these refreshing teas delight with flavors like White Peach Oolong, Wildflower Honey Matcha and Berry Hibiscus Rooibos.

$3.49 ea | 16 fl oz

Guest Favorite!

Sumo Citrus® Mandarins

Born in Japan and raised in California, Sumo Citrus® mandarins are one of the world’s largest and sweetest mandarins. This rare seedless hybrid variety is recognized for its iconic top knot, easy-to-peel skin and incredibly sweet flavor.

Though not a “traditionally” or “classically” trained chef, looking at your website and feed we would be none the wiser! How did you acquire the education in and outside the kitchen to become “The Modern Nonna”?

I like to say I learned how to cook at the best culinary school in the world: my grandma’s kitchen. I became the cook I am today thanks to spending my childhood in my grandmothers’ and mother’s kitchens. The matriarchs of my family taught me how to cook Bulgarian and Greek food. Many of the recipes on my website have been passed down through multiple generations of my family. It brings me so much joy to see my community cook these recipes in their homes all over the world.

My mother and grandmothers taught me about honoring food traditions, but also being flexible and nimble in the kitchen, which allows room for making substitutions and cooking with what’s in season or just what you have on hand. They influenced me to keep my cooking simple and flexible, and I love creating recipes with lots of options for substitutions and allergen-friendly swaps. A mix of experimentation and recreating my family’s recipes led me to become the cook I am today.