At Nourish & Gather, we believe the table isn’t just where we eat — it’s where we connect. And sometimes, that connection extends far beyond the table itself. When FinaMill invited me to create a recipe for their Sunday Supper series in support of Cookies for Kids’ Cancer , I said yes immediately. Their mission to bring people together through food aligned perfectly with my own: to use flavor, creativity, and conversation to foster connection. These Chocolate Rye Cookies w

The heady scent of herbs filled the air as I ran my fingers through their fragrant leaves. Look closely – see the oregano bravely...

Atlas Obscura featured Making Artisan Cheesecake author Melanie Underwood on the history and technique of New York cheesecake—and why a baked cheesecake behaves more like a custard than a cake.

Dear FoundHer profiled Nourish & Gather founder Melanie Underwood on leadership, confidence, pricing, business growth and building a company without waiting for permission.

On the Cake Therapy podcast, Nourish & Gather founder Melanie Underwood discusses cooking as a tool for calm, confidence, connection and mindful attention.

Business Insider featured Nourish & Gather founder Melanie Underwood on using generative AI to scale workshops, adapt programs and turn ideas into actionable business frameworks without replacing human expertise.

Martha Stewart featured Nourish & Gather founder Melanie Underwood on why beans, lentils and other pulses add more than volume to a meal: they bring affordability, nourishment and versatility.

Worldchefs’ World on a Plate featured Nourish & Gather founder Melanie Underwood on culinary education, confidence, mindfulness, pressure and what kitchens can teach beyond technique.

CNET featured Nourish & Gather founder Melanie Underwood on how to cool, strain, store and safely reuse frying oil while reducing waste and preserving quality.

Parade featured Nourish & Gather founder Melanie Underwood on tasting first, balancing acid and fat, fixing mushy textures and using sensory cues to make canned soup taste better.

Parade featured Nourish & Gather founder Melanie Underwood among four chefs sharing favorite canned soups, label-reading advice and practical ways to make pantry staples taste better.

Nourish & Gather was featured in POPSUGAR in a story about how cooking classes can help parents build confidence, create more variety, and make family meals more engaging.

My mom and grandma made this recipe ALL THE TIME. It was a staple when we had friends over, or really going to any event. I have no idea the origins of the recipe and when I researched - there are a lot of theories. Nevertheless, enjoy it! It is one of the best pound cakes you will ever eat. I sprinkled this one with cinnamon and sugar when it came out of the oven. Yield: Makes 1 (10-inch) Bundt cake 3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 3 st

Yield: 4 servings Ingredients 2 cups heavy cream 2/3 cup granulated sugar 4 sprigs fresh thyme Pinch of kosher salt 1/3 cup fresh lemon juice Directions Combine the heavy cream, sugar, thyme, and salt in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat slightly and stirring constantly, boil gently for 5 minutes. Remove from the heat and let the thyme steep for 5 minutes. Strain the cream mixture into a bowl or measuring

Three recipes that don't require cooking. Perfect for a summer party.

Makes about 1 quart 6 large egg yolks ¾ cup granulated sugar 4 cups half and half 1 tablespoon vanilla extract Peaches (see recipe below) In a medium bowl whisk together the yolks and sugar. In a saucepan, heat the half and half over medium heat until hot to touch. Remove from heat and gradually whisk into the yolk mixture. Return to medium heat and cook, whisking constantly until the mixture thickens slightly, about 3-4 minutes. You don't want this to boil - j

We have a habit of dragging a gavel to the dinner table. We don’t mean to. It usually starts with a recipe we saw on a screen: one where the lighting was perfect and the kale didn’t wilt too much and the person plating it looked entirely rested. We bring that image to the kitchen, and when our own reality doesn’t match it, the trial begins. We judge the salt level, we judge our timing, and eventually, we judge our own capacity to pull it all together. But the judgment doesn’t

We’ve all been there: the kitchen feels less like a sanctuary and more like a high-stakes obstacle course. The clock is ticking toward 6:00 PM, the "what’s for dinner?" refrain is reaching a fever pitch, and the easiest path seems to be handing out a screen while you frantically chop onions. But when we treat the kitchen as a chore to be completed with maximum efficiency, we miss the quiet, heady magic that happens when we slow down. In my 30 years of teaching: from the profe

In celebration of International Pickle Day, I'm taking two of my favorite loves and combining them. Pickled watermelon rind is something I grew up eating with my grandgrandparents and sometimes, we ate it for dessert.

For the shortcake: 2 cups all-purpose flour ¼ cup granulated sugar 1 tablespoon baking powder Pinch salt 8 tablespoons (4 ounces) cold unsalted butter, cut into 8 pieces ⅔ cup cold heavy cream 1 tablespoon granulated sugar for top of shortcakes Preheat oven to 400º F. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add in the butter and mix until the mixture resembles coarse cornmeal. Stir in the heavy cream until the dough comes togeth