This is, by far, the densest zucchini bread I’ve ever made: it’s chock-a-block with fruit and nuts, almost like a fruitcake in texture. It’s also delicious, and I’m super happy to have stumbled into it.
A great example of flavors combining in exciting, unforeseen ways: spicy cake, delectably sweet pawpaw, and simple vanilla ice cream come together in a harmonious dessert.
Like the convenience foods of my childhood, but gussied up: light and herbal, but still being deeply satisfying, with a garden’s worth of colorful vegetables
Cooking new potatoes directly in heavily salted water leaves them creamy on the inside and crispily salty on the outside. Combine that with a sauce that balances sharp garlic and vinegar against sweet peaches, leavened with aromatic herbs, and I’m in summer heaven.
Just a simple weeknight meal that makes the best of midsummer vegetation and pantry staples.
Not any one taco style, these are a mashup of some of my favorite things: warm corn tortillas, lightly marinated cabbage, sweet juicy peppers, warm velvety sweet potatoes.
My homage to the fabulous potatoes one of my scout leaders cooked on most campouts. We had to beg for leftovers back then, but now I can make these spicy, salty fried potatoes any time I want.
Pozole is one of the classics of Mexican cookery, a rich and hearty hominy stew. It’s also a time commitment, so this weeknight version uses fresh, spicy chorizo to shortcut both time and spicing.
Inspired both by a friend’s recipe and by the Women’s March on Washington, these vegan cookies are the real deal; rich and sweet and toothsome, with a tart, sweet cap of simple citrus glaze.
Earthy, hearty black-eyed peas in a thick, satisfying sauce brightened by tomato and spices, sweetened by coconut, and studded with tender green okra: I can think of no better start to a new year.