TL;DR: Upgrade your AI workflow with a lifetime subscription to ChatPlayground AI Unlimited Plan, on sale for just $74.97 with code SAVE5 through Feb. 22.

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StackSocial prices subject to change.

This week only, we’re offering 20% off annual subscriptions to Big Salad, our weekly newsletter (and the #1 fashion/beauty publication on Substack). For $4/month, you will get every issue for a year — packed with fun finds, life realizations, and essays on sex, dating, love, marriage, divorce, parenting, and friendship — plus access to our deep archives.

Last Friday, I wrote about a dating realization I had that changed everything (gift link, free for all). The comments were truly incredible, and I felt really moved by the ability to share relationship (and life) highs and lows with women who really get it. We really are all in this together.

Here are a few more issues you may enjoy…

On sex, dating, relationships, and friendship:
The genius advice my therapist gave me when my marriage ended.
What it felt like to have sex for the first time post-divorce.
How do you know if it’s time to get divorced?
Four ways I’ve learned to deepen friendships.
The book that profoundly changed my friend’s sex life.
Reader question: “I want to talk dirty in bed, but I’m nervous.”
Nine habits that are making my 40s my favorite decade.

On fashion and beauty:
How to style a shirt like a Copenhagen girl.
7 things we spotted people wearing in Paris (plus, two magic Paris itineraries).
13 beauty products we always finish.
Do I get botox or filler? Readers asked, and I answered. 🙂
At age 46, I finally figured out my hair.
Gemma’s #1 drugstore beauty find.
Our 13 favorite swimsuits.

And, most of all, amazing life insights from women we love:
Ashley C. Ford on why poverty makes it hard to figure out what you like.
Anne Helen Petersen’s book-filled island cottage.
Three people share how they changed their careers. Then, three more women share!
Brooke Barker’s great conversation starter.
Hunter Harris tells us what movies and shows to watch right now.
Abbey Nova’s jaw-dropping garden makeover.
Natasha Pickowicz wants you to throw yourself a party.
My sister’s parenting hack that I can’t stop thinking about.
Alison Piepmeyer’s amazing wallpaper before-and-after photos.
15 incredible books to read.
Nine ways Kate Baer is coming out to play in her 40s.

Here’s the discount link for 20% off annual subscriptions, and here’s the Big Salad homepage, if you’d like to check it out. We would love to have you, and thank you so much for your support and readership. Joannaxo

P.S. We also offer 50 comped subscriptions per month for those who’d like to read Big Salad but aren’t in a place to pay for it at the moment. Just email newsletter@cupofjo.com to get on the list. Thank you!

Did you know you can brûlée, like, anything? I always forget brûléeing is an option, because it’s one of those fancy cooking processes that’s too much fuss for home cooking. The thing is? It’s really not. All you need is a broiler and the courage to turn it on. (I suppose you might also need a fairly clean oven, or you’ll set off your smoke alarms — but I do that once a month anyway.) And once you’re in the swing of it, it’s truly so much fun.

“I love brûléeing the most simple things,” says our friend Jerrelle Guy, whose gorgeous cookbook, We Fancy, comes out this week. “Warm oatmeal, fresh bananas, grapefruit halves, the peanut butter on my peanut-butter toast. And whenever I brûlée my yogurt, it becomes decadent. I think of it as a no-bake crème brûlée.” For breakfast! Or whenever!

This week, we’re excited to share this fun, creamy, tangy new recipe from Jerelle’s book. True to the title, this is indeed a fancy dish, but Jerrelle is the kind of recipe writer who knows that fancy doesn’t need to be complicated (this is the woman who judged our boxed brownie taste test, after all). When she says you can do this — in less than 30 minutes, no less — you can trust her. And doesn’t a warm, citrus brûlée sound so good right now? Definitely worth braving the broiler. Let’s crack a window and do this thing.

Brûléed Lemon Yogurt With Berries
From We Fancy, by Jerrelle Guy
Serves 2-4

For the berry pico
1/2 cup blueberries and strawberries (fresh or frozen), diced
1 tsp fresh thyme leaves
1 tsp lemon juice
2 tsp olive oil
Kosher salt

For the yogurt crème brûlée
1 cup Greek yogurt (full-fat) or labneh
Turbinado sugar or granulated sugar, for sprinkling

Make the pico: In a small bowl, combine the berries, thyme, lemon juice, olive oil, and a pinch of salt. Set aside to allow the berries some time to release their juices.

Make the yogurt: Divide the yogurt among four 4-ounce ramekins (or two 8-ounce ramekins), or small heat-proof bowls, and spread in a smooth, even layer. Wipe any splattered edges of the ramekins with a clean kitchen cloth. (If making ahead, you can cover the yogurt and refrigerate for up to three days, until ready to eat. You can also leave it overnight to make the yogurt firmer.)

Brûlée the yogurt: Sprinkle sugar over the tops of the yogurt in a thin, even layer. If using a broiler, set an oven rack just beneath the heating element and turn the broiler on high. Place the ramekins on a baking sheet and slide under the broiler. You can also use a blow torch, moving in slow, circular motions over the yogurt. Burn the sugar until it beads, then caramelizes and melts into puddles. Remove from the oven (if using), and allow the yogurt to rest for a few minutes until the sugar hardens. Top with the pico and serve.

Note: If you want to make it even fancier, Jerrelle suggests mixing the yogurt with 2-3 tbsp of lemon curd and 1/2 tsp of pure vanilla extract, before transferring to the ramekins, to add a pleasant tang.

Thank you so much, Jerrelle! We love the new book!

P.S. Molly Yeh’s classic egg-in-a-hole, and seven delicious muffin recipes.

(Photos from Jerrelle Guy. Excerpted from We Fancy. Copyright © 2026 by Jerrelle Guy. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.)