Three-bean Chili
Billy J. Lopez In my fantasy league of recipe writers, I would cover everything. A million questions that you had not even considered asking yet. Each recipe could be cooked on a stovetop,…
Spaghetti with chickpeas
Is anyone running a marathon at the weekend? There is little to no overlap between those who read a cooking blog and unapologetically use butter and those who run 26.2…
Lentil soup flavored with chard, sausage, and garlic
I am always surprised by the cold snaps that occur around this time. It is usually well into winter, but we still find it to be a pleasant temperature. Even…
Crackly banana bread
There are many reasons to bake banana bread. You may have a bunch of bananas that have outlived their usefulness. You enjoy utterly delicious things. It would be best to…
Cumin seed roasted cauliflower served with yogurt
Every October, I do a dreary, boring thing. I decide that on the first cold day, I need a scarf and should be hustling to stay warm. Soon, the world…
Moroccan-style carrots and yams
Friends, I did not mean to abandon anyone. Since I’m guessing you’re here because you have a rugrat, you probably don’t need me to tell you the only thing –…
Red velvet cake
It’s hard to understand why red velvet cake is so famous. One thing I can’t comprehend is that food dyes are used to create vibrant colors. It could be just…
Lasagne bolognese
This is my culinary Mount Everest. It took me five years to master this twenty-layer striation consisting of noodles, ragu, and bechamel, followed by four layers of cheese. Six years…
White bean roasted red Pepper Dip
Longtime readers may remember that Alex met me through my blog. Yes, we used to complain publicly about our embarrassingly bad dating lives, and yes, that phase is over. The…
Crispy tofu Pad Thai
Pim Techamuanvivit taught me how to make Pad Thai. Pim Techamuanvivit wrote Chez Pim in the early days of food blogging. She then moved on to make jams, including the…