I'm so excited to finally officially announce that my second cookbook In Season is available wherever you buy your books!

I used the same food stylist (Cyd McDowell) and photographer (Tina Rupp) from my first book because we made such a great team the first time around and I think this second book is even better than The Fresh Eggs Daily Cookbook.

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In Season

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Here's an early sneak peek at some of my favorite recipes! 

Here's what people are saying about In Season...

"In Season is right in line with how I love to cook and eat." 

-Rocco DiSpirito, James Beard award-winning chef, television personality, and author of Everyday Delicious

"I’ve been following @fresheggsdaily for years, and I’ve always loved how Lisa shares her day-to-day life in such a real, sweet, and calming way. Her chickens, her garden, her kitchen, it’s all just so warm and inviting. Her new cookbook In Season feels exactly like that. It’s full of recipes that celebrate the kind of food I love to cook: simple, seasonal, with great ingredients. As a chef, I appreciate how much thought and care went into every dish. But more than that, it’s a reminder that great food doesn’t have to be complicated, it just has to be made with care and meant to be shared with your loved ones." 

- Luca Manfe, MasterChef winner, chef, author of My Italian Kitchen, and owner of Mangia Carne, Dinner with Luca, and Italy with Luca

"As a fellow cookbook author, I appreciate that Lisa brings her signature expertise and warmth to In Season. She is the queen of backyard flocks - raising chickens, ducks, and geese for eggs - and kicks off her second beautiful cookbook with approachable techniques for cooking eggs that even seasoned cooks will appreciate. From there In Season is a true reflection of the cook behind it, as Lisa brings her practical, warm, and elegant take on seasonal cooking, and fresh ingredients come to life in the recipes. As someone who values seasonal cooking and thoughtful recipes, I loved every page. This is the kind of cookbook you’ll keep on your counter and reach for all year long."

- Tara Bench, author of Delicious Gatherings and founder of TaraTeaspoon.com

“This cookbook is a love letter to the seasons - proof that cooking with simple, fresh ingredients can be both effortless and extraordinary. Whether you’re a seasoned home cook or just getting started, these recipes make it easy to eat well, savor the moment, and truly taste the time of year.”

- Tiffani Thiessen, actress & cookbook author of Pull Up A Chair and Here We Go Again 

"Lisa is a delight to follow on Instagram, and this book is a beautiful extension of what you see online. This book embodies everything I love about fresh, seasonal cooking for farm to table inspiration at home."

- Jaymee Sire, Host of “Food Network Obsessed” Podcast

"In Season is a joyful celebration of seasonal cooking that everyone can use to find delicious recipes and inspiration. The through-line, naturally, is eggs, and Lisa is truly an expert on this deceptively simple ingredient and the many ways to prepare them! The recipes, whether containing eggs or not, are simple in the best way, allowing us to focus on and connect with the beauty of ingredients in their natural seasons and see what a difference that makes (in price and flavor!). Lisa’s stories are peppered with funny- and totally relatable - anecdotes, experiences and observations from her time experiencing the wide world of food and with family at home in rural Maine. This book is sure to be a go-to for anyone eager to explore life on the farm, or looking for a simple, yet inspired, weekday meal!"

-Adrienne Cheatham, Top Chef Contestant, Cookbook Author, Co-Host of The Chef’s Cut Podcast

"As someone who adores cookbooks and beautiful food photography, In Season instantly drew me in - the images are a feast for the eyes and a joy for the soul, making you want to head straight to the kitchen. I made two recipes right away; they were easy to follow and absolutely delicious! Lisa Steele's recipes celebrate the bounty of each season, with smart tips for storing fresh produce and preserving hens that every home cook will appreciate. As a wannabe full-time gardener and homesteader, I find this book not only pleasing to the eye, but deeply inspiring in the kitchen."

-Hillary Danner, founder of Jenkins Jellies & author of Sweet Heat: Cooking with Jenkins Jellies

"Lisa's new book, IN SEASON, will turn any chicken keeper or egg enthusiast flocking to the kitchen.  And even the recipes without eggs are “eggscellent”!  I adore this book, and I know you will too."

- Genevieve Padalecki, actress, founder of TOWWN (Take Only What We Need) and backyard chicken keeper

"Lisa Steele!  She’s done it again. Her style… her creative… her knowledge… all in a days work.

Lisa has the passion of a farmer.  The tenacity of a farmer. And those chickens!!!!!! No one knows better how to fry an egg!"

- Nancy Fuller, author of Farmhouse Rules and host of The Food Network's Holiday and Spring Baking Championships

"In this gorgeous book, Lisa Steele celebrates farm-fresh seasonal produce with stunning, inspiring recipes that compel you to enjoy more fruits and vegetables. This seasonal approach can be a boon to your health-- naturally building in a nutritionally-balanced variety and making eating well more exciting and flavorful."

-Ellie Krieger, registered dietitian, Food Network and PBS show host, and two-time James Beard Award winning cookbook author

"With her bold, seasonal flavors and beautifully crafted meals, Lisa brings her celebrated no-fuss, high-impact cooking style, inspired by the best each season has to offer."

- Barnes & Noble

"Lisa Steele's approachable methods and expert tips make seasonal cooking an easy and rewarding experience for cooks of all levels."
-Google Books

As you can see from the photos below it's more than eggs this time around, and I'm really proud of all the recipes I've created to share with you. I had so much fun writing this cookbook, and I think you'll agree the photographs are absolutely gorgeous! 

Amazon | Barnes & Noble | Books-a-Million | Bookshop.org | Target |  Sherman's Maine Coast Bookshops | Book Hampton 

In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients

Publisher: Harper Celebrate
ISBN: 9781400253326
Format: Hardcover/Ebook
Publication Date: May 5, 2026
Page Count: 320

For press or media inquiries, interview requests, or other publicity opportunities, 

please contact The Brooks Group

For review copies or other publicity,

please contact Robin Richardson at HarperCelebrate

615.902.1886

For wholesale order information for your retail store or website, please contact Whitney Zapffe at HarperCollins 615.902.1176

Contact Lisa directly at Lisa@fresheggsdaily.com

©2026 Fresh Eggs Daily by cookbook author and certified Le Cordon Bleu recipe developer Lisa Steele. All rights reserved.

Growing up in a Finnish household meant that Swedish Rosettes were always part of our Christmas celebration. 

These soft, chewy cookies flavored with all the best holiday spices bake up in no time and don’t require chilling or rolling. 

Packed with sugar and spice, these sugar cookies are soft and chewy and delicious. The spiced cream cheese frosting adds even another layer of holiday cheer to them, which makes them a favorite at our house this time of the year.

These cookies are super easy to make. You don't need to chill the dough, and instead of rolling the cookies out, you just scoop them onto the baking sheets.

The cookies and the frosting are both spiced with all your favorite holiday spices - cinnamon, ginger, and cardamom. And be sure to be generous with the frosting, you’ll have plenty.

(Scroll down for the printable recipe card.)

Holiday Spice Sugar Cookies with Cream Cheese Frosting

Makes about 45 cookies.

5 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

2 teaspoons cinnamon

1 teaspoon cardamom

1/2 teaspoon ground ginger

1 teaspoon kosher salt

2 sticks (1 cup) butter, room temperature

1 1/4 cups granulated sugar

3/4 cup confectioners sugar

3/4 cup neutral oil

2 eggs, room temperature

2 tablespoons milk

3 teaspoons vanilla bean paste

For the spiced sugar

2 tablespoons granulated sugar

⅛ teaspoon cinnamon

⅛ teaspoon cardamom

For the frosting

8 ounces cream cheese, room temperature

1 stick butter, room temperature

2 cups confectioners sugar

1 tablespoon vanilla bean paste

Reserved Spiced Sugar

Pinch salt

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

In a large mixing bowl, whisk the flour, baking soda, cream of tartar, cinnamon, cardamom, ginger, and salt. 

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed about 2 minutes, until smooth. Reduce the mixer speed to low and beat in the granulated sugar and confectioners sugar. 

With the mixer still running, add the oil, then the eggs, one at a time, beating until incorporated before adding the next. Then add the milk and vanilla. 

Increase the mixer speed to medium and combine until smooth, scraping the bowl as needed. Decrease the mixer speed to low and slowly add the flour mixture, mixing just until the flour is incorporated.

Using a small ice cream scoop, scoop out golf ball-sized balls of dough, about 2 tablespoons apiece, spaced two inches apart on the cookie sheets. 

Press the bottom of a drinking glass into the spiced sugar mixture, then flatten each ball to about 1/2” thick, dipping the bottom of the glass back into the sugar between each cookie. 

Reserve the remaining spiced sugar for the frosting.

Bake each batch for about 12 minutes, until the bottoms of the cookies are slightly browned. Cool the cookies on the baking sheets for several minutes, then remove them to wire racks to cool completely.

To Make the Spiced Sugar

Whisk the sugar, cinnamon, and cardamom for the spiced sugar in a shallow dish.

To Make the Cream Cheese Frosting

To make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and butter on medium-high speed until smooth, light and fluffy, about 2 minutes. 

Add the confectioners sugar, vanilla, reserved sugar mixture, and salt. 

Beat on low speed until the confectioners sugar is incorporated, then increase the speed to high and beat until frosting is creamy and smooth. 

Generously spread the frosting on the cooled cookies.

Store cookies in an air-tight container at room temperature for three days or in the refrigerator for up to a week.

As a kid, my brother and I used to eat the violets we found growing in our backyard in Massachusetts. Hey, what can I say? Small town living at its finest.

The story goes that a newly engaged couple drove up to a bar called Poor Red's in their shiny gold car on their way to Lake Tahoe to celebrate. 

My Mom has never been a drinker. My Dad was always the drinker in our family - and he mostly just stuck to a beer with the guys every once in awhile or during a family barbeque. 

My Mom is so not a drinker. She can probably count on one hand the number of cocktails she's had in the last 5 decades. 

The cousin to bread pudding, a strata is an egg casserole that is more eggy, less custardy, and usually savory instead of sweet.

Although you will need a special Madeleine baking pan to make this traditional French dessert cookie, the small investment is well worth it because once you taste these light, airy, elegant tea cakes and see how easy they are to make, you’ll want to bake them all the time! 

That a football game was on television every weekend during the season in our house while I was growing up was a given. My Dad, who was a high school history teacher, moonlit as a football umpire, so he was very passionate (and knowledgeable) about the game.

Additionally, brother and I were both in our high school football band (me on the clarinet and flute and him on the trumpet).

This delicious egg bread recipe is a tradition in Finland and the first bread I bake each fall to kick of the holiday baking season! It's called pulla bread.

Rice pilaf is widely available as a boxed side dish, in a variety of flavors, as well as plain, but it's so easy, that once you make it the first time, you'll reach for this recipe again and again.