When Steven and I were living together, we took weekend brunch seriously. I often used Saturday or Sunday as an excuse to make something special:... Read More
Vegan
If you have pre-cooked rice of any kind and a can of chickpeas (or some frozen, cooked ones that you can defrost ahead of time),... Read More
This recipe was inspired by EmilyC. If any of you read Food52 regularly, then you probably recognize Emily’s moniker. She’s a longtime reader, commenter, and... Read More
I know, I know—here we are at the start of summer, with salad recipes abounding, and I’m posting a hearty grain bowl. But the honest... Read More
What I love here is that the greens give the salad lightness and freshness, but it retains its heartiness and heft. It’s earthy and substantial... Read More
Finally, I decided to use a mixture that felt intuitive to me, but almost suspiciously simple: non-dairy milk, flax egg for binding, cashew butter for... Read More
It worked out just fine. The cashew cream definitely tastes less “cheesy” than a store-bought vegan cheese would, but it sort of melts into the... Read More
This grain salad is a little piece of proof. It came together last week, on a particularly hot-for-late-May night, when I wasn’t quite in the... Read More
Much as I tend to dismiss dishes like lasagna as being more time-consuming and fussy than other food, I’ve learned something important in making this... Read More
Beneath the glaze and the toasted coconut flakes (which are a perfect garnish), this cake is a beautiful, ruddy orange color. This is thanks to... Read More