As an Arizonan, I feel that I know avocados. I can estimate how long it will take them to ripen, I can figure out whether they’ll taste better as guacamole or as just smashed on top of a piece of toast. Give me an avocado, some olive oil, some salt, and a spoon, and I am … More Avocado Fries
Some days you just want a dessert you can make in under 4 minutes. Where you don’t have to turn on the oven, don’t have to worry about anything other than a can opener, scooping, stirring, and tasting. That’s what this Coconut Chia Seed Pudding is about. I got this idea from my friend Mary … More 3-Ingredient Coconut Chia Seed Pudding
As a vegetarian, tofu is one of my go-to easy canvases to start a dish with. It’s protein-packed, easy, and you can put a lot of different flavors on the tofu to color it. A lot of people say they don’t really like tofu, or hate how it tastes; if you think of it as … More Miso Baked Tofu with Shiitake and Bell Pepper Saute
I was sitting at home the other day and feeling particularly lazy about dinner. Not to mention I didn’t have any fresh vegetables in the fridge that I could make a meal with. So, I turned towards my freezer. I had spinach and edamame. So I pulled them out and made these patties with spinach, edamame, … More Spinach and Edamame Patties in under 45 minutes
A little while ago I was searching for the perfect meringue recipe and I stumbled on Cupcake Jemma’s youtube channel, and after a few videos was hooked. Her videos are pretty short, and show you how to do some pretty cool things, like make a polka-dotted swiss roll. Pretty shnazzy. Anyways, I was looking for … More Vanilla Bean Shortbread
Brunch is fun…it’s even funner if you can make it under 45 minutes. Seriously — when you have people over, it’s key to make sure you’re not in the kitchen the whole time. It’s part of why I love this recipe, and my easy vanilla-almond baked french toast: fast, delicious, and you won’t have to … More Under 45 minutes: Shakshuka-inspired Brunch
Spring is upon us! Finally — colorful foods, sunshine, jogging outside, not wearing seven layers indoor and pounding tea like it’s your job! Spring. It’s a happy time. Especially for food. You finally can put away those hot soups, stews, chilis, pasta bakes, and switch to delicate salads, with myriad colors and sharp flavors. After … More Heirloom Tomato and Burrata Salad
Date nights are important. I talk to Tyler regularly, but it’s not the same as sitting down on a designated day, with some food that’s a little different than usual, maybe drinks that are a little different, maybe music that’s a little different, and letting conversation wander. Nine years in, and I cannot express the value … More Sun-dried tomato and Basil Baked Ricotta
My family loves Mexican-inspired food. Growing up we had it at least once a week. Tacos were a long time favorite in my house — my mom would do some variation of tortillas, beans, cheese, and veggies. When I tell people this most are like, oh cool, and some are just aghast, asking how I could … More Avocado-Cilantro Crema
A little while back I went with my friend Tanya to a Russian food store and she pointed out whole buckwheat to me. A long time favorite of my mom for it’s gluten-free nature (contrary to its name), I’ve used buckwheat flour, but never the actual pseudocereal itself. So I figured why not and bought it. … More Buckwheat and Quinoa Salad: Lunch for Days!
