It really helps if you can plan what you're actually going to need. Do you have any tips for someone new to cooking who's trying to stick to a budget? So we're not wasting much, which is great because there really is so much food. And then when we have a lot of excess, there's a local church, and we'll freeze it for them. We also have some neighbors who we'll shove food off onto. They all snowboard, and they have friends who are in town constantly in the fall and winter months, so they'll end up back here eating. I'm one of seven kids, and five of those are boys. I'm really lucky because I have a huge family. Or I'm testing 30-plus recipes in a week.Ĭourtesy of Tieghan Gerard What do you do with the food after all the recipe testing? That's not an everyday thing, but it is often. I am sometimes cooking for like 20 people. So it's not cheap, but I'm testing recipes multiple times and buying a lot of ingredients. How much is a typical weekly grocery bill for you? It's stuff that is still flavorful and my style of cooking but done in a super simple way. I've seen my readers really respond to that. It's Half-Baked Harvest Super Simple, with sheet-pan recipes and things like that. Can you share any details about the cookbook? There's a lot of time spent on the computer and a lot of time spent in the kitchen. I'm generally cooking at least five days a week, and I'm on the computer, like, all night long basically. I'm working on my second cookbook right now, so recipe testing is pretty intense.
I only use natural light (for photos) so I use that as a guide for when to start and end my cooking. Monday through Friday I'm in the kitchen from 9 am until whenever the sun sets. What does a normal workday look like for you? The following interview has been condensed and edited for clarity.
#Halfbaked harvest pumpkin how to
Money talked with Gerard about how to throw a dinner party for four on $20, that time she royally messed up a Thanksgiving staple-and the one kitchen essential she can't live without. Her five brothers are all snowboarders, including Olympic gold medalist Red Gerard, and they tend to crash her kitchen after their runs at nearby parks. Gerard has a knack for photographing and styling her dishes (and cocktails) in a way that makes them look like art-but everything gets eaten, too. "eekly 's SO bad," she wrote of the incident on a recent blog post. She may be a 25-year-old with millions of people following her creations on Pinterest and Instagram, but she also accidentally lights towels on fire. It's so charming, and so picturesque, it'd be easy for her to be unrelatable.īut that's not the case. Tucked in her custom-renovated barn amid the snow-capped mountains of Colorado, Tieghan Gerard spends her days cooking with seasonal ingredients, bathed in natural sunlight.
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