I’m so excited about this paella recipe! I hope you are, too. Paella is a beautiful rice dish hailing from the east coast of Spain, near the port city of Valencia.
“But why would I make baba ganoush if I could just eat hummus?” Mara asked when we set out to make the ultimate baba ganoush recipe.
Raise your hand if you have some random vegetables going south in your kitchen. I’m raising my hand high over here.
It’s a crazy time to be alive, isn’t it? So much is happening that I can hardly wrap my head around. Sometimes I worry that I’m being negligent by not mentioning major world events here, let alone personal events.
This post is sponsored by Frontier Co-op. Are you familiar with dal makhani? It’s a rich, spiced, lentil-based stew made for special occasions in India (especially in the Punjab region in northern India).
A few weeks ago, I tasted some intriguing hummus at one of my favorite vegetarian restaurants, Eden Alley.
Some big news—I’ve started adding nutrition information to my recipes here, based on popular demand. It’s been a giant project and my former assistant, Meaghan, was instrumental in making it happen.
It’s been unseasonably warm here in Kansas City. As much as I want to dust off my boots, I’ve decided to embrace the warmer weather and milk it for all it’s worth.
This post is sponsored by The Quaker Oats Company. Apple season is here! I’m usually so sad to see summer (and its glorious produce) go, but I’m actually looking forward to slowing down this fall.
Now that the cookbook project is behind me, I’m busy filling all the recipe holes on the blog. Like, spinach artichoke dip.
I almost called these my fifteen “favorite” recipes from my cookbook, but I couldn’t do it. All 100 recipes in the book are my favorites.
It’s about time you met my go-to meal, the quesadilla. When I’m feeling too lazy to make a proper meal, when my fridge is bare, when I come home from the grocery store hangry—I throw together a quesadilla in under ten minutes flat.
Have you met my new friend, the mezcalita? She’s fun like a margarita, but smoky, spicy and more mysterious.
What the heck do you call such a colorful side? Colorful coconut coleslaw? More specifically, hot pink coconut coleslaw?
September already? Could it be? September is possibly the best month for fresh produce. Below, you’ll find plenty of inspiration to fire up your oven, and maybe even your favorite orange squash.
This post is sponsored by Newell Brands, makers of Ball® Fresh Preserving Products. Earlier this month, Newell Brands, makers of Ball® Fresh Preserving Products, invited me to Indianapolis to learn how to can.
Good morning! This summer, I’ve been making batch after batch of overnight oats, and taking notes. Overnight oats are a healthy, make-ahead breakfast option, but they’re not always enticing enough to get me out of bed.
Any muesli fans out there? How about muesli haters? Muesli is typically made with raw oats, nuts and dried fruit, and maybe some spices for good measure.
It’s sunny and warm outside, but the calendar tells me that fall will be here before we know it. I’ve rounded up twenty-five salads, main dishes, sides and desserts featuring ripe summer produce.
This post is brought to you by Bota Box Wine. Introducing my favorite quinoa salad! I’ve published more than a few quinoa salads over the years and I genuinely love all of them, but this recipe is officially my favorite.