A tangle of spaghetti, olives, nuts, vegetables, and torn mozzarella in a no-cook, lemon-zested tomato sauce. A recipe for a hot night when tomato season is at its peak.
A stunner of a coffee cake with extra thick streusel topping and blueberries bursting into the tender crumb in dramatic fashion. Rustic and rye flour based.
A riff on one of my favorite recipes in Andrea Nguyen's Vietnamese Food Any Day - a caramelized tempeh crumble. The sort of thing that immediately becomes the best component in your rice bowl.
This is homemade vegan sushi made with sweet potato fries, seasoned tofu, avocado, kale chips, and a whole grain sushi rice blend. A quick kiss of strong wasabi-spiked soy sauce is my preferred dipping sauce.
The simple, easy little bread you should make right this minute - yeast-based, farm-style, made from rolled oats and a blend of all-purpose and whole wheat flours.
A 100% rye flour version of Benjamina Ebuehi’s Chocolate Fudge & Tahini Cake from The New Way To Cake. It's everything you want in a cake. The chocolate notes are deep, the crumb perfectly moist, and the salted tahini icing? Something I didn't know I needed in my life until now.
A pancake recipe that delivers a beautiful, classic stack with impossibly tender crumb and golden edges. The pancakes have lightness and lift, and good color. The recipe is also endlessly adaptable based on what you have on hand.
Everyone needs a go-to lasagna recipe. A great one. This is a true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles. You, literally, stir the first five ingredients together into a vibrant crushed tomato sauce, and start layering.
I don’t use the term life changing lightly, but this rice porridge recipe fits the bill. It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat.