I'd been eyeing figs at the farmers market for a few weeks before I finally caved. In all honesty, figs had always seemed too fussy and bougie for me so I had avoided them. With this recipe, all those feelings of fig inadequacy went out the window. This recipe is approachable, quick and delicious, and you probably have most of the ingredients in your cabinet already.
Read MoreA few years ago, my mom planted ground cherries in her garden in honor of her dad, who adored his ground cherry patch when she was growing up. She didn't remember what he used to bake with them and they don't taste great raw, so they have been more like a weed than a crop for the past few years. Even though we kept pulling them up, they kept coming back year after year. I like to think this was my grandpa intervening from the afterlife, trying to force us to enjoy the darn cherries.
Read MoreI expected this recipe to be good, but I didn't anticipate it becoming my new favorite scone recipe. The batter is moist (sorry, not sorry), tender, fluffy and flavorful, while the plums add just the right amount of sweet and tart.
Read MoreI got this idea from Minimalist Baker's vegan pea pesto pasta that she first posted in 2016. Her version calls for basil and flat leaf parsley, along with fresh peas, to contribute to the flavor. After a little testing, I found that I actually like the pesto's flavor better with peas alone, rather than with the addition of herbs.
Read MoreThe first time I made Jamie Oliver's Cauliflower & Broccoli Cheese, I ate three bowls full of it. The crunchy topping, the burned bits, the cauliflower crunch...it was (and still is) just perfection. I've made this recipe a million times since then, tweaking it slightly along the way.
Read MoreIt’s apple season. Bless. When apple and squash season rolls around, my mom always makes an apple, butternut squash and curry soup, which I always eat with a big ol’ slab of crusty bread. This tradition got me thinking: what if the apples and squash were inside a delicious crust to begin with? And thus, this galette was born.
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