Grab your canned pumpkin (fast!) and start the fall baking season with these tender spiced pumpkin muffins, studded with fresh cranberries, golden raisins, walnuts, and plenty of spice. Have you noticed a shortage of canned pumpkin on the grocery store… Continue Reading
File this delicious, simple slow-cooker pot roast under comfort food — comfortable to prepare, no matter your skills or patience. Simple and easy doesn’t mean tasteless. I have a few tricks to help build flavor, whether you use a slow… Continue Reading
There’s more to Italian cookies than those hard-as-rock biscotti you find at the Starbucks counter. One of my pandemic baking goals is learning to use alternative flours. Another goal is to sort through my many years’ worth of magazine clippings.… Continue Reading
Not only are beans inexpensive and nutritious — full of fiber, high in protein and antioxidants — but they are also a versatile pantry star. Prepare a big batch of saucy, smoky, spicy black beans over the weekend and freeze… Continue Reading
The flour I use is organic and unbleached. Last month my (other) favorite food blog ran a butter taste test, so I made sure to pick up plenty for holiday baking. And the most precious ingredient of all — my… Continue Reading
Stuffed Acorn Squash, a festive main dish that satisfies vegetarian and vegan guests. Bright cranberries and toasted pecans adorn this tasty quinoa stuffed acorn squash. At Thanksgiving, we give thanks for a rich harvest of fall fruits and vegetables:… Continue Reading