Blueberry Scones 10 Apr 11:12 AM (7 days ago)
Meet my favorite scone recipe! These delicious scones are craggy and lightly crisp around the edges, and lusciously tender and studded with juicy blueberries inside. Lemon zest and tangy Greek yogurt take the flavor to the next level.
These flavorful blueberry scones are the perfect breakfast treat that’s sweet but not cloying. A light sprinkle of crackly raw sugar on top makes them taste extra special.
Serve them for a special occasion, like Easter or Mother’s Day brunch, or make them as a fun afternoon baking project. I’m excited to offer an option for mini scones, too, which are half the size of bakery scones. They’re so cute.
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What to Cook This April 2 Apr 1:58 PM (15 days ago)
Spring is here, daffodils and all, and I’m just thrilled about it. This winter felt especially cold and dreary, and I have a literal spring in my step now that we can go for walks again.
April brings more seasonal produce to the table, including asparagus, beets and peas. You’ll find the complete list below and even more spring recipes here (use the filters to find exactly what you need!).Continue to the recipe...
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Arugula Pesto 18 Mar 10:36 AM (last month)
Arugula pesto is one of my favorite recipe components. It deserves the spotlight! If you enjoy arugula and basil pesto, you’ll love arugula pesto. It’s just as lovely as the regular kind.
As much as I appreciate traditional pesto made with basil, arugula pesto has a few advantages. For one, it offers an interesting twist on a familiar flavor profile. It’s also less expensive—buying fresh basil can add up at the grocery store. Year-round, it’s generally easier to find good arugula than basil. Lastly, arugula pesto doesn’t turn brown on the top like basil pesto can (no blanching required).
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Lentil Salad 13 Mar 11:10 AM (last month)
This classic lentil salad recipe features some of my favorite Mediterranean flavors, including cherry tomatoes, roasted red peppers, Kalamata olives, and plenty of fresh parsley in a zippy lemon dressing. The texture is an irresistible combination of tender, crisp and chewy. If you like lentils and tabbouleh salad, this recipe is for you.
I love to keep this hearty lentil salad in the fridge for a light meal, healthy side dish, or ready-to-grab snack. Bring it to your get-togethers and picnics for all to enjoy—this recipe is dairy-free, vegan, gluten-free, egg-free and nut-free! I bet your friends will ask for the recipe.
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Cauliflower Salad 5 Mar 10:21 AM (last month)
Craving a fresh salad with substance? This cauliflower salad recipe might be right up your alley. It’s crunchy, chewy, bold and unexpected. You’ll love this salad if you enjoy fresh Mediterranean flavors and reach for raw cauliflower on veggie trays.
Yes, this salad is made with raw cauliflower. The only cooking you’ll need to do for this recipe is toasting the almonds for a few minutes. The cauliflower soaks up the flavors in the vinaigrette during a 30-minute rest.
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What to Cook This March 1 Mar 11:08 AM (last month)
Thank goodness March is here. January and February were full of snow days and sicknesses, and I thought we’d never make it! The days are growing longer, the birds are chirping, and I love how the spring sunshine illuminates our kitchen.
Asparagus is on its way, and we’ll finally have more fresh fruits and vegetables to work with this month. I’m looking forward to cooking my favorite green curry soon, shown below. You’ll find more seasonal recipes in this post!
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Lemony Cheesecake Tart with Pistachio Crust 13 Feb 11:14 AM (2 months ago)
I’m so excited to share this cheesecake tart recipe with you today! The inside is creamy, lemony, sweet yet tangy, and luscious. The press-in crust is tender, lightly buttery, and punctuated with tiny bits of pistachios. (It happens to be gluten-free, too.)
The combination yields a special-occasion tart that is bright and decadent but not overwhelmingly so. Unlike a giant slice of cheesecake, this cheesecake tart has a low profile and reasonable proportions.
It took me nine tries to perfect this recipe, but it’s an absolute winner—and it’s straightforward to make! Trust me, you can do this.
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Hasselback Potatoes 6 Feb 10:56 AM (2 months ago)
Have you tried Hasselback potatoes? They are heavenly. They’re crispy like potato chips around the edges, and tender like scalloped potatoes on the inside. If you’re a fan of buttery baked potatoes and crispy potato skin, these fancy Swedish potatoes are right up your alley.
I’ll be honest—my first attempt at Hasselback potatoes over a decade ago was a flop. I accidentally sliced all the way through my potatoes, and they didn’t turn out right. It was a humbling experience.
Then, I tasted an unforgettable Hasselback potato on a trip to Scotland, and I came back determined to make them at home. I’ve learned some key tips and tricks, and I’m sharing them all with you today. If I can do it, you can, too!
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What to Cook This February 1 Feb 5:33 AM (2 months ago)
We made it to February. The Super Bowl is around the corner, and we’ll be cheering for the Chiefs from Kansas City. Here are all of my game day recipes for your consideration. If you’re planning to celebrate Valentine’s Day from home, check out these date night recipes.
In just four weeks, March and glimmers of spring will greet us. Here are more seasonal recipes to enjoy this month with winter produce. More new recipes are coming soon!
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Refried Black Beans 27 Jan 8:38 AM (2 months ago)
Refried black beans are one of my favorite plant-based recipe components. I’ve perfected my technique and flavorings over the years, and I’m excited to share the recipe with you today.
Made with canned beans, these refried black beans are a quick and satisfying alternative to stovetop black beans, and a fun variation on classic refried pinto beans. They taste far superior to plain canned black beans or store-bought refried beans. They’re the best!
These refried beans are flavored with sautéed onion, roasted or fresh red bell pepper, garlic, cumin, and a squeeze of fresh lime juice. Thanks to the red bell pepper and cumin, they have a subtle Cuban vibe that plays beautifully with the earthy flavor of the black beans.
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