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!
A collection of past favorite vegetarian Thanksgiving recipes - plenty of seasonally inspired main dishes, sides, salads, and desserts.
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.
The most interesting carrot recipe I've attempted in a long time - infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there.
A simple salad made with crunchy lettuces, a garlicky, melted lemon butter dressing, and shaved endives, delicata squash, avocados, and pepitas.
Hot, gin-marinated olives. I used big, green Castelvetranos tossed with a mixture of gin and olive oil, big swatches of lemon peel, lots of herbs. Feta cubes were the finishing touch.