I bought ricotta cheese with plans to make an herby, cheesy frittata or quiche. But then, I was thumbing through a new-to-me vintage cookbook, the Fanny Farmer Baking Book, and saw a charming and simple recipe for ricotta pie. I had never heard of ricotta pie. Lucky for me, it's an Italian recipe that is especially popular around Easter time (pst! that’s right now!).
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Last year on the blog, I featured Jerrelle Guy's kombucha muffin recipe (from her cookbook Black Girl Baking). It is one of my favorite recipes from her book, and you all seem to love it just as much as I do. In this recipe, I've transformed those muffins into pancakes! I referenced Jerrelle's recipe and my Blueberry Buckwheat Pancake recipe to get the best of both worlds.
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To showcase rhubarb's long season, I combined my beloved rhuby with ginger, a very autumnal flavor. The result is a punchy, warming and lightly sweet jam that pairs perfectly with cornbread, sourdough, scones, whole grain loaves and more.
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The jam component of this PBJ smoothie relies primarily on strawberries, but I also added blueberries and blackberries to give it wildberry jam vibes. For the peanut butter, I used a peanuts-and-salt-only jar, but feel free to use whatever peanut butter invokes nostalgia. The result tastes exactly like a peanut butter and jelly sandwich.
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This recipe came to me when I was trying to spice up a traditional grilled cheese. Tomatoes are normally my go-to, but when they're not in season I'm left with nothing. So, I turned to an unsuspecting jar of kimchi in my fridge.
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Most roasted carrot dishes call for warming spices, maple syrup or some sort of sugary glaze. These flavor combinations are great during fall and early winter, but now that it’s mid-January, I’m ready to brighten things up a bit. In this recipe, I decided to pair my carrots with lemon juice and everything bagel seasoning.
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When I was in high school, one of my friends did a science fair experiment comparing the nutrients in store-bought vs fresh-squeezed orange juice. She took that puppy all the way to the state science fair. Science was never my favorite subject so I don't remember what exactly she measured or what the results were, but I do remember her raving about how tasty her homemade OJ was
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Normally my recipes aren't as butter-heavy as these biscuits (I used 2 cups!!), but using up all my butter was my most sustainable option this week. So, if you ever find yourself with an excess of butter, give these biscuits a try!
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After overcommitting my time and eating too many gingerbread cookies and tea ring rolls over the holidays, I knew I needed to make a quick, easy, and extra healthy recipe for the blog this week. Since it's been a little snowy and blowy here in the Midwest, I also wanted this week's recipe to be warm and hearty.
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I'd been eyeing figs at the farmers market for a few weeks before I finally caved. In all honesty, figs had always seemed too fussy and bougie for me so I had avoided them. With this recipe, all those feelings of fig inadequacy went out the window. This recipe is approachable, quick and delicious, and you probably have most of the ingredients in your cabinet already.
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I stumbled on this recipe while searching for dishes to make good use of the amazing summer sweet corn that has infiltrated the Midwest. Admittedly, I got a bit sidetracked when I saw a recipe for "toaster corn cakes" (which don't contain sweet corn) in my King Arthur Flour cookbook. After reading King Arthur's description of these as "English muffin-sized, sort-of-sweet cornbread rounds can be split, toasted, and slathered with butter and jam," I was sold.
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