In this recipe, I've created a much creamier, parm and leek version of the classic twice-baked potato. To create a super creamy texture, I mashed the potatoes with a parmesan sauce. And to add some contrast, I added a crispy bread crumb topping.
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This recipe couldn't be easier. All you have to do is cut the squash, coat the slices in oil and maple syrup, roast them, and toss them in cinnamon-sugar. The result is an indulgent, churro-like dessert that's perfect for early fall.
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Masala chai is my absolute favorite drink, especially when the weather starts to get chilly. I like my chai spicy and minimally sweetened but I realize that some people prefer a sweeter and less spicy chai. That's why I created this recipe, which can be adjusted to fit any spice and sweetness level.
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Eating a wider variety of apple cultivars can encourage more diverse agriculture that is more resistant to pests and disease. In this post, I'll tell you all about just a few of the thousands of apple varieties available across the world.
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Remembering my wisdom tooth recovery days, I decided to make an applesauce that can be eaten cold or warm with or without spices. This recipe is adapted from Bon Appetit's Classic Applesauce recipe.
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Chilly mornings are starting to creep in, PSLs have infiltrated coffee shops everywhere and autumn fruits and veggies will be hitting the farmers markets soon. In this post, I’ll tell you all about the produce pals you need to be eating this fall.
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My frittata game started several years ago with Cookie and Kate's first guide to making frittatas (she's since created an updated version). The first few times I made frittatas, I just threw together some veggies, milk, cheese and eggs. I really dug the easiness and healthiness of this "chuck it together and wack it the oven" approach, but I knew frittatas could be better.
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Tieghan Gerard of Half Baked Harvest is one of my very favorite food bloggers. Her photography is total goals and her recipes are always so unique and delicious.
I knew I wanted try her clever use of potatoes on pizza, but wasn’t sure which flavors to focus on UNTIL I took a bite of my mom’s potato leek soup last weekend. Potatoes and leeks are such a classic combo, so I knew I couldn’t go wrong with this one.
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The 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.
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Popcorn is my weakness, you guys. When I was younger, I ate popcorn almost every day. I liked it buttery, caramel-y, salty, kettled…anything. Today I still love me some popcorn (especially the half-popped bits…literally salivating as I type) with a dash of oil and salt. In this version, I'm taking it up a notch by adding some fall flavors.
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