Finding Your Tribe: A Food Writer’s Retreat That Reignited My Passion

There are moments in life when something just clicks—and you don’t even realize how much you needed it until you’re right in the middle of it.

That’s exactly what happened to me this past weekend.

I spent a long weekend at the Substack Food Writer’s Retreat with a group of incredible women (& two men!)—chefs, food writers, cookbook authors, photographers, bloggers, and storytellers.

And here’s the wild part… most of us had never met in person before. We had only connected through Substack.

But from the moment we arrived, something felt different.

There was this instant ease.

This shared energy.

This feeling like… oh, these are my people.

Magical fun weekend

🍷 A Weekend of Food, Stories & Connection

The weekend was everything you’d imagine—and more.

We cooked together.

Shared meals around a big table.

Talked for hours about food, creativity, business, and life.

Laughed until we couldn’t breathe.

It was one of those experiences where time slows down just enough for you to really feel everything.

And somewhere between chopping herbs, plating dishes, and pouring glasses of wine… we became a tribe.

Not just a group of women who met at a retreat—but a community built on shared passion, mutual respect, and genuine connection.

✨ What “Finding Your Tribe” Really Means

We hear this phrase all the time—find your tribe.

But what does that actually look like?

For me, it’s not just about being surrounded by people.

It’s about being surrounded by the right people.

The ones who:

understand what lights you up
see your vision
support your growth
and remind you who you are at your core

It’s that feeling where you don’t have to explain yourself.

You don’t have to tone it down or play small.

You just show up as you are—and that’s enough.

There’s a quote by Jim Rohn that says:

“You are the average of the five people you spend the most time with.”

And when you’re in a room full of creative, passionate, driven people?

You feel that shift immediately.

🌿 Why the Right Environment Changes Everything

One of the biggest takeaways from this weekend was just how much your environment impacts you.

When you’re surrounded by people who are aligned with your passions and values:

your creativity expands
your confidence grows
your ideas flow more freely

You start thinking bigger.

Dreaming again.

Taking yourself—and your work—more seriously.

Because you’re no longer questioning whether you belong.

You already know you do.

And that’s where real momentum begins.

🤝 Collaboration Over Competition

Something else that really stood out to me was the energy of support.

There was no competition. No comparison.

Just women genuinely cheering each other on.

Sharing ideas.

Offering advice.

Talking about ways to collaborate.

And it reminded me of something so important:

The right people don’t see your success as a threat.

They see it as inspiration.

As Brené Brown beautifully says:

“We don’t have to do all of it alone. We were never meant to.”

And that’s exactly what this experience felt like.

🍲 The Meals That Brought Us Together

Of course, no food writers retreat would be complete without an unforgettable meal.

And we had many! We all shared breakfast, lunch and dinner together

made by our individual cooking teams and everything was delicious!

For our final dinner, a few of us teamed up to create an Indian-inspired feast with street food appetizers,

Chickpea Curry, Salad, Cumin Rice, a variety of Indian Condiments and a Spiced Cake for dessert —

and I made:

Mini Curried Spinach & Queso Mini Pot Pies w/ Cilantro-Lime Yogurt Sauce

Golden, flaky pastry filled with warm curry-spiced spinach, chickpeas, and creamy queso.

They were comforting, flavorful, and perfect for sharing—just like the weekend itself.

Curried Spinach + Queso Mini Pot Pies

By Kristen Hess / The Artful Gourmet

Baked in Muffin Pans

Makes about 24 pot pies / or 48 mini pot pies

INGREDIENTS

Puff Pastry

4 sheets store-bought puff pastry or shortcrust pastry, thawed
Flour for dusting

Spinach + Queso Filling

2 1/2-3 lbs fresh baby spinach, chopped
12 oz queso fresco, crumbled
2 cans (15 oz each) chickpeas, drained and rinsed well
2 small yellow onions, finely diced
4 cloves garlic, minced
3 tbsp curry powder
2 tsp ground turmeric
1 cup heavy cream or coconut milk
2 tbsp olive oil or butter
Salt and freshly ground black pepper to taste

Glaze

2 eggs, beaten (optional, for brushing on pastry tops if using)

INSTRUCTIONS

1. Prepare the Filling

Heat olive oil or butter in a large skillet over medium heat.
Add the diced onions and sauté for 5–6 minutes until soft and translucent.
Stir in the garlic, curry powder, and turmeric and cook for 1 minute until fragrant.

2. Cook the Spinach

Add the chopped spinach in batches, stirring until wilted.
Stir in the chickpeas and cook for 2 minutes.

3. Make the Creamy Sauce

Pour in the heavy cream or coconut milk and simmer for 5-6 minutes until slightly thickened.
Season with salt and black pepper, to taste.
Remove from heat and allow the mixture to cool slightly.
Fold in the crumbled queso fresco.

(The filling should be thick and scoopable, not watery.)

4. Prepare the Pastry

Preheat oven to 375°F (190°C).
Lightly grease two 24-cup muffin pans.
Roll out the puff pastry on a lightly floured surface.
Cut into 5-6-inch squares or circles.

Press each piece of pastry gently into the muffin cups to form small shells.

Note: You can also use two 24-cup mini muffin pans and cut the pastry into 3-inch circles and bake 18-22 minutes.

5. Fill the Pot Pies

Spoon 1–2 tablespoons of filling into each pastry shell.
Cut additional small pastry rounds or squares for the tops (if desired.)

You can either:

Leave them open-faced, or
Add small pastry lids and press lightly.

6. Egg Wash & Bake

Brush the tops with beaten egg (if using).
Bake for 25-30 minutes, or until:
- pastry is golden, crunchy and puffed
- filling is heated through

Let cool in the pan for 5 minutes, run a sharp knife around the edges of the pan to loosen the pies, then gently remove and serve on a platter with the Cilantro-Lime Yogurt Sauce drizzled on top of the pies (and extra on the side for dipping!)

Cilantro-Lime Yogurt Sauce

Makes about 2 cups

INGREDIENTS

2 cups plain Greek yogurt
3/4 cup fresh cilantro, finely chopped
2-3 tbsp fresh lime juice
1 tsp ground cumin
½ tsp garlic powder (or 1 small clove minced)
Salt and black pepper to taste
Optional: 1 tsp honey or agave

INSTRUCTIONS

Combine all ingredients in a bowl.
Stir until smooth.
Chill for 30 minutes to let flavors develop.

✨ Serving Tip

Arrange the pot pies on a platter with the yogurt sauce drizzled on top and bowl of extra sauce in the center and garnish with:

cilantro leaves
lime wedges
a light sprinkle of curry powder

👉🏻 Click here for the printable recipe

🌆 A Personal Wake-Up Call

If I’m being honest, this weekend was more than just a fun getaway.

It was a wake-up call.

After spending the past four years in Texas, working in a different rhythm of life and a full-time role, I didn’t realize how much I had been missing this part of myself.

This creative energy.

This sense of community.

This connection to food, storytelling, and building something meaningful.

It reminded me of my time in New York City—where I first built my business, my network, and my creative identity.

And it made one thing very clear:

I want to find my way back there.

Back to a life that feels aligned.

Back to my people.

Back to the energy that fuels me.

❤️ Why Finding Your Tribe Matters

Finding your tribe isn’t just about friendship.

It’s about alignment.

It’s about surrounding yourself with people who:

inspire you
support you
challenge you
and help you grow

It’s about creating a life—and a business—that feels authentic, fulfilling, and connected.

Because when you’re in the right room, everything changes.

A special thanks to Jenn Sharp, our amazing event hostess and organizer who brought us all together and made this retreat magical for all of us!
And another shoutout to my new food tribe! You are all so talented and inspiring, and I am so happy to have met you all – I can’t wait to next year’s adventure together again! France? Italy? I’m In!

Debbie Dale Blackwell, Mindy Crosato, Anne-Marie Pietersma, Betty Williams, Kerry Faber, CulinUrsa — Elizabeth Baer, Annada D. Rathi (& her husband Dinesh), Lori Olson White, Janet Mary Cobb, Elizabeth Pizzinato, Rebecca Blackwell, Kristen Hess, Marjory Pilley, Sarah Pilley, Emily Pilley, Anne Blackwell, Alex_Sharp, Dianne Jacob, Colton Sharp

🎧 Listen to the Full Story

If you want the full behind-the-scenes story—including more reflections from the retreat and what it taught me about life, creativity, and business—

🎧 Listen to the companion podcast episode

Finding Your Tribe: The Food Writer Retreat That Changed My Life

And listen to more episodes on The Artful Gourmet Podcast

✍️ Read the Full Essay on Substack

For a deeper, more editorial take on this experience (with more reflections + photos):

📖 Read the Substack essay here

💬 I’d Love to Hear From You

Have you found your tribe yet?

Or are you still searching for your people?

Drop a comment below or send me a message—I’d love to hear your story.

🔚 Final Thoughts

If you’ve been feeling a little disconnected lately…

or like something is missing…

Maybe it’s not that you’ve lost your way.

Maybe you just haven’t found your people yet.

And when you do?

Everything shifts.

December 13, 2025December 17, 2025

The Story of Tarte Flambée: Alsace’s Crisp, Smoky Flatbread Classic

What Is Tarte Flambée?

Tarte flambée is an ultra‑thin, flatbread baked fast at high heat until the edges ripple, char, and turn lace‑crisp. The classic toppings are:

Fromage blanc and crème fraîche blended into a tangy, spreadable base
Paper‑thin onion slices
Lardons or thick‑cut bacon, lightly rendered
Roasted vegetables
A whisper of nutmeg, black pepper, and sometimes chives

It is served bubbling hot, and meant to be shared with cold crisp Dry Riesling, Sylvaner, Gewürztraminer, or a light beer.

Tarte Flambée is a delicious cross between a super thin crust pizza and a tart, originating in the Alsatian region of France. The German word Flammekeuche literally means “Flame Cake“, in French the term means “pie baked in flames”, due to the dish being cooked in a wood-fired oven. Tarte Flambée is typically made with creme fraiche and fromage blanc (a creamy soft French cow’s milk cheese) and then topped with lardons (pork fat) and onions, and other times made with Gruyere or Muenster cheese or mushrooms. This lovely recipe is made with pumpkin, feta cheese and red onion topped off with some fresh thyme and cracked black pepper. Perfect for warming up a chilly Fall night. Serve with a crisp Alsatian wine such as a Dry Reisling or Gewürztraminer.

A Brief History: From Farmhouse Test Pie to Tavern Star

Hearth‑born origins: In Alsace, bakers and farmers once fired wood‑burning ovens only intermittently. Before loading loaves, families would press a thin sheet of leftover dough, smear it with fresh dairy, scatter onions and pork trimmings, and slide it into the blazing oven. This “test pie” checked the oven’s heat and gave everyone a snack while bread baked.
Cross‑border identity: Alsace’s borderland history shaped the dish. Its Germanic name, Flammekueche, reflects the region’s dialect and culinary ties. The French name, Tarte flambée, references the flames licking the crust as it bakes.
From home to winstub: By the 20th century, tarte flambée migrated from farm kitchens to winstubs—cozy Alsatian wine taverns—where it became a convivial staple, often arriving at the table on wooden boards, crisp enough to crackle.
Modern variations: Today you’ll find seasonal and creative toppings—mushrooms, Munster cheese, apples and cinnamon for a sweet version—but the “nature” (classic) remains the benchmark.

Tarte Flambée vs. Pizza

Dough and texture: Tarte flambée uses a lean, very thin dough (often without yeast) for a cracker‑like snap. Pizza typically relies on a yeasted dough with more chew and blistered air pockets.
Sauce: Instead of tomato, tarte flambée uses a tangy dairy base—part fresh cheese, part crème fraîche.
Toppings: Minimalism is the rule. Light scatterings preserve the dough’s fragility and fast bake.
Bake: It cooks quickly at high heat to achieve charred edges and a glass‑thin center.

Tarte Flambée with Squash, Bacon and Feta

Ingredients

1 box of puff pastry or pizza dough (store-bought or homemade)
1 small to medium red onion, sliced lengthwise
½ cup of white wine (Alsatian, such as Riesling or Gewürztraminer)
1 tablespoon butter
1 small pumpkin, sliced into very thin ribbons (or substitute butternut squash)
1 cup of fromage blanc (see recipe below)
⅓ cup crème fraîche (or sour cream)
¼ teaspoon ground nutmeg
A sprinkle of kosher salt and freshly ground black pepper
½ cup feta cheese, crumbled
Extra virgin olive oil
Fresh thyme

For the Fromage Blanc

¾ cup ricotta cheese
3 tablespoons plain yogurt
A pinch of salt

Instructions

Prepare the Fromage Blanc: Blend ricotta, yogurt, and salt in a blender until smooth. Transfer to a covered bowl and chill for at least 12 hours.
Marinate the Onion: Peel and slice the onion into thin strips. Marinate in white wine for approximately 20 minutes, then drain and pat dry.
Cook the Vegetables: Heat butter in a sauté pan over medium heat. Sauté pumpkin ribbons and marinated onions until slightly golden and soft, about 3–5 minutes.
Preheat Oven: Set your oven to 450°F (230°C).
Prepare the Dough: Roll out puff pastry or pizza dough very thinly on a floured surface. Transfer to a greased baking sheet or parchment-lined tray.
Assemble: Spread fromage blanc mixture evenly over the dough. Distribute sautéed pumpkin and onions on top, then sprinkle with crumbled feta cheese. Drizzle with olive oil and garnish with fresh thyme.
Bake: Place in the oven and bake for approximately 20 minutes or until edges are crisp and golden brown.
Serve: Garnish with additional thyme if desired, and serve hot alongside a glass of Alsatian white wine or crisp beverage of choice.

Yield: Serves four persons as a main course or appetizer.

Variations Worth Trying

Forestière: Add sautéed mushrooms and a touch of thyme.
Muenster: Swap part of the dairy base for soft, pungent Muenster cheese.
Vegetarian: Replace lardons with caramelized leeks or shaved zucchini.
Sucrée: For dessert, spread crème fraîche, top with paper‑thin apples, sugar, and cinnamon.

Pairings

Wine: Dry Alsatian Riesling, Gerwurztaminer or Pinot Blanc. The acidity cuts through the dairy and bacon.
Beer: Crisp pilsner or Kölsch.
Sides: Simple green salad with a mustardy vinaigrette.

Frequently Asked Questions

Can I make it ahead? Roll and par‑bake the crust 2–3 minutes, cool, then top and finish just before serving.
No fromage blanc? Use Greek yogurt strained 15–20 minutes. Keep it tangy and not too wet.
Gluten‑free option? Use a high‑quality 1:1 gluten‑free flour blend and roll gently between parchment sheets.

Other recipes you might enjoy:

Mississippi Pot Roast with Cheesy Cauliflower Mash

Balsamic Cranberry Chicken Pizza

Spinach Artichoke Chicken and Bacon Flatbread

3 Cheese Butternut Squash and Bacon Tart

tarte flambée, flammekueche, Alsace flatbread, tarte flambee recipe, Alsatian cuisine
fromage blanc, crème fraîche, lardons, wood‑fired flatbread, winstub, baking, holiday recipes, tarts, flatbread, bacon, squash, savory tarts

November 24, 2025November 30, 2025

There’s No Place Like Home + An Amazing Macaroni & Cheese Recipe 🏡 🧀 🍝

Amazing Macaroni and cheese recipe

This is an amazing comfort food recipe that I recreated from my childhood a long time ago when I first started blogging back in 2010. I entered this essay and my recipe for my Amazing Macaroni and Cheese into a recipe contest for Challenge Butter, and I won a Grand Prize of $2500, along with $500 worth of cooking equipment and tools from Good Cook! It was perfectly timed to arrive when I first started my business, The Artful Gourmet, in NYC and I thought it was appropriate to repost this as we approach Thanksgiving later this week, the ultimate comfort food holiday.

This isn’t just your ordinary Mac and cheese, it’s quite the artisanal twist on this classic recipe – made with creamy Italian Mascarpone, some fresh grated Parmesan Reggiano, some shredded Gruyere and Fontina cheese. The cheese sauce is made with flour, fresh garlic, whole milk and heavy cream, prime European butter, and the dish is topped with smoked crispy bacon and crunchy Parmesan breadcrumbs – a life-changing, mean Mac and Cheese that will transport you back home.

🏡 There’s No Place like Home

Growing up I always associated food with a sense of comfort, warmth, fulfillment and stability. This is something I attribute to my Mom’s home-cooked meals and nights around the dinner table with my family as we discussed the events of our day, bonded through sharing the heartwarming, delicious meals together and after the meal was done, cleaned the kitchen with our Mom and then watched some classic TV shows together before going to bed and getting ready for school the next day.

Mom would make Pot Roast with Mashed Potatoes and Green Beans, homemade Lasagna with a salad and garlic bread, Grandma’s Beet Soup with homemade Polish potato dumplings, savory Meatloaf with Mushroom Gravy and Mashed Potatoes, or Fried Pork Chops with Grilled Onions – these were all of our favorites and also heirloom recipes that were handed down from my grandparents and generations past.

That was a long time ago, or so it seems, and since those days I have lived in numerous cities and another country, and still cherish enjoying good food with good people. But nothing compares to those home cooked meals and the sense of comfort they gave me when I was young – those days gave me a solid ground to stand on for life.

One gloomy, dark day in January, I was cooped up in my tiny New York studio apartment feeling completely miserable from the freezing cold weather and had a serious case of the Winter blues. I felt an undying urge to make a home-cooked meal like Mom used to make to cheer me up and get me out of the dismal mood I couldn’t seem to shake.

New York can do that to you sometimes – it is one of the greatest cities in the world, but can also take you to the depths of darkness on those dark, freezing, nasty days in the middle of Winter. That day I decided to go on a quest for comfort. Something warm. Something cozy. Something heartwarming. Something that would fill my soul and renew my spirit.

My head started spinning, and I immediately felt energized and motivated with this new task at hand. What would cheer me up and transport me back in time? After furiously searching through all of my recipes, I found the perfect remedy to ail my blues – a big whopping batch of luscious Macaroni and Cheese. Not just an ordinary one (like the kind you get in a blue box with packets of dried chemical-laden cheese dust), but one that called for some delicious gourmet ingredients to take this kid-friendly recipe and turn it into a serious pot of adult-sized comfort.

I hopped in a cab to Zabars on the Upper West Side with thrill and anticipation. The freezing rain was coming down sideways and beat against the windows. Once I arrived, I headed straight for the Cheese department and was in my glory with their selection of international cheeses that pierce your nose as soon as you walk in the door. I picked up a creamy Italian Mascarpone, some fresh grated Parmesan Reggiano, a chunk of Gruyere and a block of Fontina. Then I found some fresh garlic, real cream, prime European butter, smoked thick cut bacon and of course, imported Italian pasta and this was a recipe for a mean Mac and Cheese.

I prepped my ingredients and carefully crafted my dish of gourmet deliciousness. The pot was brimming with a melted creamy cheese concoction and I poured the luscious ingredients into my baking dish, watching with anticipation as the warm, savory smells filled my kitchen. After an hour of waiting anxiously to savor my creation, I scooped up the bubbly goodness into a bowl and upon tasting the first bite with its brown crispy crust and tangy creamy cheese, was transported back to a time of comfort and bliss, when I didn’t have a care in the world, a simpler time and place that seemed long gone from today in my stressful, fast-paced city life.

“Who cares about the weather”, I thought – I had arrived. I was home.

Amazing Macaroni and Cheese

An amazing comfort food I recreated from my childhood made with creamy Italian Mascarpone, some fresh grated Parmesan Reggiano, some shredded Gruyere and Fontina cheese. The cheese sauce is made with fresh garlic, real cream, prime European butter, and topped with smoked thick cut bacon and Parmesan breadcrumbs - this is my award-winning recipe (literally!) for a mean Mac and Cheese that will transport you back home.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

¾ cup panko breadcrumbs
¼ cup Parmigiana-Reggiano grated
5 ½ tbsp butter
¼ cup all purpose flour plus 2 tbsp
2 cups whole milk
1 cup heavy cream
Kosher salt to taste
White pepper to taste
Dash grated nutmeg
Dash cayenne pepper
1 1/2 cups Gruyère cheese grated
1 cup Fontina cheese chopped into small pieces
1/2 cup mascarpone cheese room temperature
1 ½ cups dry pasta macaroni, penne or your choice
4 slices bacon or pancetta cooked and crumbled
1/4 cup fresh Italian parsley chopped fine

Method

Preheat the oven to 350°F. Pour the water into a 3-quart pot and bring to a boil over high heat. Meanwhile, cook the bacon or prosciutto, drain and crumble and set aside.
In a small sauce pan, melt 2 1/2 tablespoons of the butter over low heat. Add the bread crumbs and Parmigiano-Reggiano cheese, toss well, and set aside.
Put the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed saucepan and melt it over low heat. Add the flour and cook for 5 minutes, whisking constantly, but not letting the flour burn. Pour in the milk and cook for 5 minutes, whisking or stirring with a wooden spoon. Add 4 1/2 teaspoons salt, 4 grinds of pepper, the Gruyère, Fontina and mascarpone, dashes of nutmeg and cayenne, and continue to whisk until the cheese is melted and incorporated. Remove the pot from the heat.
Add 1 tablespoon of salt and the pasta to the boiling water and cook until al dente, approximately 8 minutes. Drain the macaroni in a colander and add it to the pot with the cheese sauce. Add crumbled bacon or pancetta and mix well with a wooden spoon.
Pour the macaroni mixture into an 8-inch by 8-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake until golden brown and bubbly, approximately 30-35 minutes. Serve hot and garnish with fresh parsley.