Yogurt — It’s What’s for Dinner!

I’m not quite sure why Americans only think of yogurt as a breakfast item or a Jaime Lee Curtis-sponsored snack product, but the history of this dairy wonder is literally over 7,000 years old and thus has far more uses than granola dampener or fruit-on-the-bottom. Today, we’re going to look at three different uses forContinue reading “Yogurt — It’s What’s for Dinner!”

Lower-fat Greek Yogurt Cheesecake with Peach Compote (and full-fat buckwheat crumble)

This is a lighter version of a classic dessert, perfect for these hot end days of summer. It’s a bit specialized, so let me tell you the equipment you’ll need first. EQUIPMENT silicone cupcake molds of some fanciful variety (flowers, here) a baking pan deep enough for 1/2 and inch to one inch of water,Continue reading “Lower-fat Greek Yogurt Cheesecake with Peach Compote (and full-fat buckwheat crumble)”

Macarons with Brynn Martin

By Guest Blogger Brynn Martin Macarons! As finicky as they are beautiful (and tasty). I’ve been determined to tackle these fussy sandwich cookies (pastries? delicacies?) ever since I tasted my first one at a bakery in Omaha, Nebraska of all places. I’ve made batch after batch and have finally (almost) mastered them, so I’m hereContinue reading “Macarons with Brynn Martin”

Cream of Anything Soup — Squash Edition

Growing up, Campbell’s Cream of [fill in the blank] Soup was my go-to comfort food. My grandmother always had cans in her cupboard to cook with, and they were what I would pop open for lunch any time I was staying over, which was a lot. When I started cooking seriously, this was the thingContinue reading “Cream of Anything Soup — Squash Edition”

Trashy Vegan Taco Party Plate

I don’t know about you, but my Anglo ass craves a trashy taco. Taco Bell. Tex-Mex. Don’t get me wrong, I LOVE a legit taco. But I’m talking about that craving. That need for a totally garbage taco. I’ve got a plan for you to bring a mostly veggieless vegan taco to the party forContinue reading “Trashy Vegan Taco Party Plate”

Vegan Stuffed Peppers

Happy mid-July! I’m still on my healthy food kick, so today, I’m bringing you a meal full of grains, nuts, and vegetables. I promise it’s so flavorful you won’t miss the meat! This is a vegan take on a Polish Stuffed Peppers (Papryka Nadziewana), something my grandmother would probably kill me for messing with. Sorry,Continue reading “Vegan Stuffed Peppers”

Jubilee Giveaway!

This month, we are giving away a copy of Toni Tipton-Martin’s James Beard award-winning cookbook, Jubilee: Recipes from Two Centuries of African American Cooking. Of this collection, Jesse Sparks writes: This wasn’t one person’s fête, but a collaborative vision. A place where Katharin Bell and her 1927 recipe for spoonbread can coexist with pop starContinue reading “Jubilee Giveaway!”