Q&A with Tieghan Gerard of Half Baked Harvest

Bestselling cookbook author, blogger, and co-founder of Half Baked Harvest Tieghan Gerard discusses the inspiration behind her newest release, Quick & Cozy, a collection of comforting recipes designed for busy lives. Here, Gerard shares her pantry staples and go-to dishes, and chats about her passion for creating meals that bring joy, comfort, and connection.

She also offers a glimpse into her recent visit to Palm Beach and what’s next for Half Baked Harvest.

What inspired you to write Quick & Cozy?

The inspiration was simple—I listened to what our community was asking for most: quick, cozy recipes! We’re all juggling so much day-to-day, and I wanted to create dishes that could come together fast on busy weeknights or when entertaining, but still feel warm, comforting, and delicious.

How does it relate to your other books, and what does it add to the Half Baked Harvest cookbook line?

Quick & Cozy builds on what people already love about HBH—easy, delicious recipes—but it reflects how I cook today. It feels like a natural evolution of the brand: still creative and flavorful, but even more approachable for everyday life.

Food is obviously your love language. Aside from nourishment, what do you want to give people through your recipes?

When I cook for friends and family, I want them to feel an energy shift—to walk into the room, take a bite, and instantly feel cared for. My hope is that these recipes offer warmth, comfort, and a chance to slow down and savor the moment. Food should nourish, yes, but it should also feel joyful, cozy, and full of love.

Which of your dishes could you eat over and over again?

Nonnie’s Chili, hands down! But honestly, any of the big salads too—I crave those almost daily.

Which Quick & Cozy recipe(s) would you recommend to someone new to cooking? And for someone who loves to cook but has little time?

If you’re short on time, start with Nonnie’s Chili—it’s so simple and satisfying. The sheet pan and one-pot recipes are great too, especially the effortless pasta bake. You’ll get a big return on flavor with minimal effort.

What are some of your pantry must-haves or “secret weapons” for big flavor?

Always keep basil pesto, salsa verde, enchilada sauce, canned tomatoes, your favorite pasta sauce, and hot sauce on hand. With those, you can build layers of flavor fast. And don’t forget the spices—a well-stocked spice cabinet is your best shortcut to a delicious dish without a trip to the store.

You were recently in Palm Beach—what did you think of our town (and our restaurants!)?

Oh my gosh, I absolutely adore Palm Beach! I’ve been coming since I was a little girl with my Nonnie, so it holds a special place in my heart. The food scene is amazing—we truly loved every meal. Our stay at The Colony Hotel was like a dream, and I had the best time exploring Worth Avenue. It’s chic, charming, and just so much fun. I love this town!

What’s next for Half Baked Harvest—and for you?

We’ve got a lot coming up! I’m working on a new cookbook, launching a few candles, and diving deeper into entertaining stories and community-focused events. It’s a big year, and I’m feeling incredibly excited and inspired for what’s ahead!

Ready to get cooking? Gerard shares two recipes from her new cookbook, Half Baked Harvest Quick & Cozy, below:

Lemon Pepper Sage Chicken & Apple Salad with Harvest Vinaigrette

Prep Time: 5 minutes • Cook time: 25 minutes • Total time: 30 hour • Serves 4 to 6

For the salad: 

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon chopped fresh sage
• 2 tablespoons Homemade Lemon Pepper Seasoning (recipe follows) or store-bought
  lemon pepper seasoning
• Fine pink Himalayan salt
• ⅓ cup pepitas
• 1 tablespoon salted butter, melted
• 1 tablespoon maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• 4 ounces thinly sliced prosciutto, torn
• 6 cups baby arugula or spring mix
• 2 Honeycrisp apples, thinly sliced
• 2 avocados, diced

For the Harvest Vinaigrette:

• 1/2 cup crumbled feta cheese
• 1/3 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Maple Apple Butter (from Half Baked Harvest Quick & Cozy, page 199) or
  store-bought apple butter (optional)
• 1 tablespoon fresh thyme leaves
• 2 teaspoons honey or maple syrup
• 2 teaspoons chopped fresh sage
• Fine pink Himalayan salt and freshly ground black pepper

Homemade Lemon Pepper Seasoning 

Makes 3/4 cup

• 2 tablespoons smoked or sweet paprika
• 2 tablespoons garlic powder
• 2 tablespoons lemon zest
• 11/2 tablespoons fine pink Himalayan salt
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon freshly ground black pepper
• 2 teaspoons chile powder

1. Make the salad. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. On one side of the prepared baking sheet, toss the chicken with the chopped sage, lemon pepper seasoning, and salt evenly all over. Bake for 13 to 15 minutes.
3. Meanwhile, in a small bowl, toss together the pepitas, melted butter, maple syrup, cinnamon, cayenne, and a pinch of salt.
4. Carefully remove the baking sheet from the oven and add the coated pepitas to the empty side, spreading them in a single layer. Lay the prosciutto flat around the pepitas. Return the pan to the oven and continue baking until the chicken is cooked through, the pepitas are toasted, and the prosciutto is crisp, about 10 minutes more. Remove from the oven. Transfer the chicken to a cutting board and slice crosswise. Keep it warm.
5. Meanwhile, in a large serving bowl, combine the arugula, apple, and avocado.
6. Make the harvest vinaigrette. In a small bowl or lidded jar, combine the olive oil, vinegar, mustard, apple butter (if using), thyme, honey, and sage. Season with salt and pepper. Vigorously whisk or shake to combine well. Taste and adjust the seasonings as needed.
7. Pour about half of the vinaigrette over the salad and gently toss to coat, adding more dressing as desired. Arrange the chicken, pepitas, and prosciutto over the greens, sprinkle with the feta, and serve.

Effortless Pasta Bake

Prep Time: 15 minutes • Cook time: 45 minutes • Total time: 1 hour • Serves 8

• 3 cups cherry tomatoes
• ½ cup extra-virgin olive oil
• 6 garlic cloves, roughly chopped
• 3 tablespoons Homemade Italian Seasoning (page 133) or store-bought Italian seasoning
• Fine pink Himalayan salt and freshly ground black pepper
• Crushed red pepper flakes
• 1 pound short-cut pasta, such as orzo or macaroni
• ½ cup pitted Kalamata olives, roughly chopped
• 1/3 cup chopped fresh basil, plus more for serving
• 2 to 3 tablespoons sliced pepperoncini
• 2 cups shredded mozzarella cheese
• 4 ounces sliced pepperoni
• 2 bell peppers, any color, thinly sliced

1. Preheat the oven to 400°F.
2. In a 9 x 13-inch baking dish, combine the cherry tomatoes, olive oil, garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Bake until the tomatoes begin to burst, about 10 minutes. Pull the pan out of the oven (leave the oven on) and add the pasta, olives, basil, and pepperoncini. Pour in 2 cups of water and stir to combine. Top with the mozzarella, pepperoni, and bell peppers.
3. Return to the oven to bake, until the sauce is bubbling and the cheese is melted, 35 minutes more.
4. Top with lots of fresh basil and extra red pepper flakes. Serve family style.