A collection of past favorite vegetarian Thanksgiving recipes - plenty of seasonally inspired main dishes, sides, salads, and desserts.
Plump raviolis tossed with toasted hazelnuts, lemony chard, and caramelized onions are at the heart of this ravioli salad recipe. The colorful platter is finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time.
A favorite green bean recipe - dill, green beans, leeks, salt and olive oil. That's it - five ingredients, one skillet - tasty green beans.
A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.
Toasted pumpkin seeds are the tiny, edible trophies you get for carving pumpkins. There are a couple of tricks to roasting perfect pumpkin seeds.
How to make beautiful, billowy vanilla nougat to which you can add all kinds of nuts, seeds, and dried fruit.
If you're looking to move beyond a simple, basic crust this season, there are a host of next-level pie crust design techniques out there to inspire your creations.
An updated list of some of my favorite Christmas cookies from past years - from gingerbread to shortbread, and plenty of chocolate Christmas cookies as well. Tis the season. xo!
An updated look at the cinnamon buns I make for Christmas morning each year. Inspired by the recipe in Lotta Jansdotter's book, Handmade Living, these cinnamon buns are made from a cardamom-flecked, buttery yeast dough with a classic cinnamon-sugar swirl.
A holiday punch recipe made with ginger kombucha, prosecco, and gin. It's spritzy and bright, and dances on your tongue.