Photograph ©️ Ashley McLaughlin photography. Holiday lesson #1: Things (often) don’t go to plan. I watch a lot of reruns of The Great British Baking... Read More
Tree Nut Free
This is it. And it’s a joy to make and eat. One of the nice things about this cake is that you can treat it... Read More
In the soup, I used bay leaf and dried thyme from Simply Organic, a brand I really like for seasonings. And, since I seem to... Read More
The pie requires some time, but very little effort. The crust is a simple, press-in chocolate graham cracker crust, which you could replace with a... Read More
These pumpkin scones are more the former, though they’ve still got some moisture in the center and a nice, mild sweetness that makes them appropriate... Read More
Ingredients 2 cups rolled oats 1/4 cup whole wheat, all-purpose, or oat flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons pumpkin pie... Read More
The Awesome plant meat comes in both grounds and in a burger form. The burger is perfect for pan searing and serving on your... Read More
As I’ve been snacking on these goodies, I’ve realized that they’re in many ways a dream dessert, for me. They’re a perfect answer to cake... Read More
I’ve had nut-crusted tofu in restaurants before (Candle Cafe and Candle 79 here in NYC have some wonderful versions with almonds, pumpkin seeds, and pecans),... Read More
Until I feel more inspired, I’m happy to work with my low-key cooking energy, rather than against it. And there’s a lot to be said... Read More