I'm going to revisit one of my favorite cookie recipes today. Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on Kim Boyce's celebrated chocolate chip cookies.
I buy rice cakes (rice crackers) now and then, but they're not a regular purchase for me. I like to crumble them into certain salads, but beyond that, l generally pass.
Once you've tasted homemade almond milk it's quite difficult to return to store-bought. From scratch it's fresh, fragrant, and creamy.
Today's recipe? It's all the things you love about a taco, in salad form. Crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together.
Years ago, two of my favorite neighbors hosted a soup party. It was an inspiring affair - big pots of simmering soups and stews, house full of chatty, friendly people.
This is one of my favorite cakes of the past ten years. A rustic, incredibly moist, golden-crumbed loaf cake, flecked with rosemary, and dotted throughout with big and small chocolate chunks, it's one of those cakes that is both distinctive and memorable in an understated way, and a breeze to make.
I'm not sure anyone loves a one-pot / one-pan dinner more than me. It's probably one of the reasons I'm so hung up on soups.
Everyone should make their own breakfast cereal blend now and then. Stand in front of the bulk bin section at the grocery store with some little baggies or containers, and fill them with a medley of cereals, fruits, seeds, nuts, and the like.
It is asparagus soup season. The markets here have shifted from yellow and orange orbs of citrus to banks of green asparagus, baskets of artichokes, bouquets of green garlic, and tiny favas the size of my ring finger.
We went to Honolulu recently for a quick get-away and a number of you have asked me for the details. I'll be honest and tell you, very little planning went into this trip.
This is a salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions.
If you're sitting next to me on the bus, these very well might be in my purse. And if you were on my most recent flight, they were most definitely in my carry-on (along with three of these quinoa burritos) - laugh/cry.
Burritos make good plane food. I remember seeing a women twenty years ago on a flight with her husband and two children.
This post is about taking one favorite tomato sauce, and working it into three different lunches. The lunches I had in mind are work, school, or on-the-go type lunches that don't require reheating.
This post is for anyone who has ever asked me how I slice avocado. I get the question most often on Instagram (they show up in a lot of my photos), and thinking about it now, I suppose I do have pretty strong opinions about how to go about it.
Hi everyone! So, you know that photo series that I do on Instagram? The one where every month or so, I take a snapshot of the inside of my refrigerator?
Baked oatmeal is one of my signature breakfast and brunch moves, for all the typical reasons. Make ahead, check.
This recipe uses a number of my favorite techniques: mashing, slathering, and drizzling. Imagine a Shepherd's pie meeting the flavors of an Indian samosa.
I haven't done a travel post in quite some time, but we're going to change that trend starting now. I went to Tucson, Arizona last week - in part for the desert sunshine, and, in part for the Tucson Gem Show.
A lot of people have baked these cookies over the past decade. People love them because they're free of any added refined sugar, egg-free, no butter, and gluten-free.