Jennifer Garner / Instagram

The one and only @jennifer.garner.Chic and classic for @goldenglobes 2026.#jennifergarner #withvirtue

#NaptimeCookClub: Pasta & Chickpeas. Welcome to Naptime Cook Club! I’ve had this idea forever—a meal that’s just right for everyone from a baby in a highchair to kids to parents, all put together in less than (hopefully) one nap!Today we have special guest, @laurenireland—Co-Founder of skincare favorite @summerfridays! We made what they call in Rome “Pasta e Ceci”— but let me be real, it’s gourmet spaghetti-Os and so delicious. A complete vegetarian meal on its own, or doctored up like we did with red pepper flakes, parmesan cheese, and some poached chicken. All done in about 30 minutes. YUM.Pasta e Ceci by @smittenkitchenIngredients:- 2 Tbsp olive oil- 2 cloves garlic, peeled and smashed- 3 Tbsp tomato paste- 1 tsp kosher salt, plus more to taste- Freshly ground black pepper or red pepper flakes, to taste- 1½ cups cooked chickpeas (from one 15oz can, drained and rinsed)- ½ cup uncooked ditalini pasta (or another small shape)- 2 cups waterTO FINISH (I didn’t do this step except for red pepper flakes):- 2-3 Tbsp olive oil (estimate 1 per serving)- 1 clove garlic, peeled and finely chopped- 1 tsp minced fresh rosemary- Salt and red pepper flakesDirections:1. In a medium-large heavy-bottomed pot or deep saute pan, heat 2 Tbsp olive oil until it shimmers. Add 2 smashed cloves of garlic and cook, stirring until it becomes lightly browned but very fragrant.2. Stir in the tomato paste, salt, and pepper and cook them with the garlic for 30 secs or so. Add chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15-20 mins. Taste and adjust seasoning and ladle into bowls.3. If doing it, make finishing oil: heat 2-3 Tbsp olive oil in a small sauce or frying pan over medium-low heat with remaining clove of garlic, rosemary, a pinch or two of salt and pepper flakes, until sizzling. Pull it off the heat as soon as the garlic is going to start taking on color. Drizzle this over 4. 4. bowls of pasta e ceci and eat it right away.#PretendCookingShow

“It doesn’t serve me to take in gossip about myself or anyone else, much less my kids, so I don’t do it.” In our exclusive cover interview, Jennifer Garner reflects on motherhood, privacy, and choosing what deserves her energy. Read the full interview at the link in bio.Credits:Photos @ninomunozEditor in Chief @andreacanwriteEditor @sunileo86Senior Art Editor @anaospinatejeiroStylist @marc_eramHair @eduardomendezhairMake-up @karayoshimotobuaNails @customnails1Cinematographer @marty_rushVideo Producer @alexanderjohhnColourist @maxgradesVideo Production @oneten.media

january - december 2025 👋🏼

Tomorrow is day one of the 30-day New Year’s Journaling Project, and to kick things off, I had the joy of sitting down at home with Jennifer Garner (who I affectionately think of as America’s Best Friend—a title she did not ask for).
For Jen, journaling shows up when things are hard—when she needs a place to put what she’s carrying. But, as she says, the page doesn’t do the work for you. You do.
“I think those first several journals are me just putting it all out there—this heartbreak and sadness. The beauty of it is that’s not where I go anymore. The beauty is seeing what you keep repeating, and eventually you can’t help but ask: how can I shift this for myself?”
That feeling—of noticing a pattern and gently asking what comes next, of letting our journal pages become whatever they need to be, prayer or rant—is exactly what we’re practicing together this month.
You can watch our full conversation at the link in my bio, and you’re very welcome to join us. 🤍This conversation is part of The Journaler’s Routine, my ongoing interview series with Random House.

From Sugarplum herself. 🧚‍♀️🩰

A match made in (gingerbread) heaven 👩🏻‍🌾🎯.You can find @onceuponafarm in multiple locations in your local @target—· Baby Fridge· Produce Section· Baby & Toddler Section· Bar AisleKeep your eyes peeled! Every store is different. 💚

Let’s go, @edhelms! Happy Holidays, everyone!(Courtesy of Family Switch, bringing family Holiday cheer on @netflix)

#PretendCookingShow: Cowboy Cookies. 🍪 #KitchenAidAmbassador You may know these as Cowboy Cookies, but growing up Mom called them Chock-Full. Made as a hearty snack (if a cookie can be hearty?) for cowboys to keep in their pockets, these cookies are chock-full of goodies: oats, chocolate chips, pecans, chocolate coated candies, coconut. Sub out what doesn’t suit you—with this recipe, you can’t go wrong. Join Mom and me in a fit of nostalgia and 😍😍😍 at our Butter Yellow @kitchenaidusa Stand Mixer as we make a long time family favorite together..Cowboy Cookies via @somethingswankyIngredients:- 1 cup (2 sticks) unsalted butter, cold- ¾ cup granulated sugar- ¾ cup packed light-brown sugar- 2 large eggs- 1 tsp vanilla extract- 2 cups all-purpose flour- 1 tsp baking soda- 1 tsp salt- ½ tsp baking powder- 1 ½ cups old-fashioned oats- ¾ cup pecans, roughly chopped- ½ cup chocolate chips- ½ cup chocolate coated candies 😉- ½ cup shredded coconut.Directions:1. Preheat oven to 350℉.2. Using your KitchenAid® Stand Mixer beat together the butter, brown sugar and granulated sugar until fluffy. Mix in the eggs and vanilla.3. In a separate bowl, mix together the flour, baking soda, salt, baking powder and oats. Mix dry ingredients into the wet until dough forms. Fold in the fun goodies (pecans, chocolate chips, candies and coconut.)4. Scoop by ¼ cup onto an uncreased cookie sheet, leaving 2” in between each cookie. Bake for 12 minutes. Let cool on cookie sheet before transferring to wire rack.5. Nostalgic yum!

Imagine if someone surprised you with your childhood kitchen. What’s the first holiday memory that would come to your mind?  Discover @Jennifer.Garner’s childhood memories. ✨

I am grateful that my job asks me to learn bits of so many things. Grateful for patient teachers. And am grateful for everyone here who plays along. (😘😘😘 @reesewitherspoon)

#PretendCookingShow: Roasted Fennel and Farro Salad. I don’t know about you, but I’m always on the hunt for a new side dish to accompany all the traditional Thanksgiving staples. I’m on the hunt for something seasonal, flavorful, but 🌟 EASY🌟 . This checks all of those boxes, and is made easy with my @kitchenaidusa Grain & Rice Cooker. The farro is handled, and all I have to worry about are the veggies. A no-brainer addition to the holiday table. Happy Thanksgiving! 🦃🍂.Roasted Fennel and Farro Salad by BODiIngredients:
- 1 cup dry farro (or wheat berries)
- 2 large fennel bulbs, thinly sliced
- 1 medium yellow bell pepper, chopped
- 1 medium orange bell pepper, chopped
- 2 Tbsp. olive oil
- ½ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- ¼ cup Kalamata olives, pitted, coarsely chopped (I omit! 🙅🏻‍♀️)
- ¼ cup pomegranate seeds
- 3 Tbsp. white balsamic vinegar
- 2 tsp. finely chopped fresh thyme.Directions:
1. Preheat oven to 400° F.2. If toasting your farro, put in a dry pan on medium heat until it smells nutty and is slightly browned. Add to the bowl of your KitchenAid® Grain and Rice Cooker and let the lovely machine do its job! It cooks it to perfection.3. While farro is cooking, combine fennel, bell peppers, oil, salt, and pepper in a medium bowl; toss gently to coat. Place on a baking sheet (or roasting pan) in a single layer. Bake for 35-40 minutes, turning occasionally, until tender.4. Add vegetables, olives, pomegranate, vinegar, and thyme to farro; toss gently to blend.5. Yum.