Category: Winter

Mushroom Scallion Tartine with Poblano Yogurt

I think of this as a sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven as your main components. And you whip up a simple poblano yogurt while those are roasting. Pile everything high on top of hearty slices of well-toasted bread, and you’re set. The poblano yogurt…


A Vibrant Beet Caviar | 101 Cookbooks

I’m lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread – substantial, fragrant, a dark brown crumb with a craggy top-crust. It smelled like a great brewery – all malt, and grain, and warmth. And it begged to be treated right….


Berry Crinkle Cookies

Crinkle cookies have always been super illusive to me. How do they crinkle? Why do they crinkle? Are they good? I have to say, they’ve always looked good to me. But how would they taste, I would question? The answer is…kinda good! I mean the chocolate ones are delicious. Like chocolate cakey cookies. What could…


Green Lentil Soup with Curried Brown Butter

One of my favorite cold-weather soups – green lentils (or split peas), topped with a curried brown butter drizzle, and pan-fried paneer cubes. Some of you might recognize it from Super Natural Every Day. It’s a soup I revisit often, and these photos are outtakes of it that ran in an early issue of Kinfolk magazine….


Make Ahead Vegan Samosa Shepherd’s Pie

This recipe uses a number of my favorite techniques: mashing, slathering, and drizzling. Imagine a Shepherd’s pie meeting the flavors of an Indian samosa. That’s where we’re headed. Shepherd’s pies are typically lamb or meat based, but this is a veg-friendly version. The Process Here’s how this shepherd’s pie comes together. It’s pretty straight-forward. You…


One-Bowl Red Velvet Lava Cakes (Gluten-Free) – A Cozy Kitchen

(This post is sponsored by ALDI. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.) I’ve recently (re)discovered books on tape and this has leadled to some incredible and entertaining walks with Amelia. Even though I should be paying 100% attention to the story being told to me through my headphones, my mind…


An Exceptional Ginger Carrot Dressing

Blender dressings are great, in part, because they’re fast. Everything into one container, puree, and you’re set. This is a dressing I tend to make quite a lot in the fall, and then I just keep on going all the way through winter. It’s an incredibly versatile blend of favorite ingredients like carrots, turmeric, coconut…


Coconut Baked Oatmeal | 101 Cookbooks

Baked oatmeal is one of my signature breakfast and brunch moves, for all the typical reasons. Make ahead, check. Adaptable, check. Many five year olds love it, and most forty year olds too. Check, check. There are versions of it in my last two books, and I’m constantly riffing on the general concept based on…


Tangy Delicious Vitamin C Honey

Sit tight! This is one of my very favorite recipes. It’s a boosted wellness honey – bright rosy pink, vitamin C packed, and bursting with flavor. This honey tastes like a thousand Sweet Tart candies were crushed up and dissolved into it. It’s tangy, sweet and sour, and ups your honey game immediately. I tend…


Orange Pan-glazed Tempeh Recipe | 101 Cookbooks

This might be the best tempeh recipe I’ve highlighted to date. It features a simple ginger and garlic-spiked orange glaze that plays off the nutty, earthiness of pan-fried tempeh beautifully. Unlike many other tempeh recipes, there is no need for a long marinade time with this one, making it great for a last-minute weeknight meal….


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