Every year, Clare has carrot cake for her birthday. Clare likes more carrots and more spices than most, so ideally, she can bake her own cake each year.
Want a healthy, vegan alternative to nacho cheese dip? This recipe is what you are looking for! Though not required, I like the cooked version better than the uncooked.
Hot cross buns are traditionally made and eaten on Good Friday. This recipe is from my mom. It is a big hit in our family.
We have been eating a lot of broccoli in my house lately. It was a welcome addition to carrots, one of the few vegetables Spencer will eat without gagging (I was the same way when I was his age. Hopefully he will grow out of it eventually too). We usually buy fresh broccoli, and were …
The first time I made sushi was in about 2004 at my friend Danny’s apartment. To be honest, I am not sure that I had ever eaten before, or certainly not often. But that was a special time in my life when I was more adventurous than usual, so I decided to give it a …
I mostly used this recipe from Sally’s baking addiction for this one, but I made a few modifications of my own. She swears that a pinch of black pepper makes it magical, but I am still skeptical. I also used the same pie crust recipe that I usually use, the same one from my mom. …
I had to test this recipe a few times before publication 😉 Being homebound for the COVID-19 is a fine time to bake, if you can find the ingredients. Meg has been super productive and today one of the things she set her sights on Brownies.
This is the same apple pie recipe my mom has been using for as long as I can remember. In my opinion, no other pie is better, though I am perhaps a bit biased. Thanks for teaching me how to make pie mom!
This recipe is for one double-crust pie. I use the same crust recipe for all my pies. If you are making single crust pies like pumpkin, this crust recipe will make two pies.
I’ve been making hummus off an on since 1998, with many techniques and recipes. For awhile I got lazy and started buying store bought – I became particularly fond of 40 spice hummus by Tribe, and then they stopped carrying it, which prompted me to start making my own again, and to try to replicate the recipe. I used to use canned chickpeas, but have decided that starting with dried chickpeas is worth the effort to produce really smooth hummus. Another trick is to add a little baking soda while cooking the chickpeas – that seems to make them break down and end up really smooth. This recipe only has about 25 spices if you count the individual spices in the garam masala, but it’s close enough in my book.
This dish has many of my favorite things – the tomato sauce and noodles of a traditional lasagna, spinach found in many vegetarian lasagnas, and eggplant found in Greek dishes like moussaka.