Yes, "zucchini potato cheese" is just a string of three separate foods. And yet, these three words mean so much more. I'm not sure what the original name for this dish was (if it ever had one at all) but in my childhood house, we just called it "zucchini potato cheese." Turns out, those are the only ingredients you need to make magic.
Read MoreWhen I was younger, my Grandma Betty’s blueberry muffins were the star of every family gathering. One Easter, I ate 5 of them (all buttered up, natch) in lieu of ham. In her muffins, my grandma always used blueberries from my grandpa's garden, which were tarter than any blueberries I've ever tasted and pinker than any bluebs I've ever seen.
Read MoreI used to take my yogurt plain (like a maniac), but recently I've gotten super into the granola life. The crunchy texture, clump factor and endless flavor combinations make granola one of my heavy rotation recipes. Homemade granola is especially great because you can make a lot of it for not a lot of cash, making it a perfect rent week recipe.
Read MoreI know I'm not alone in saying that the BA test kitchen chefs on YouTube, from Brad to Claire to Carla to Rick to all the other charismatically cool chefs, have stolen my heart. So when I stumbled upon these Strawberry Graham Scones on the BA site, I knew I had to try them.
Read MoreWhen I saw this recipe for kombucha muffins in Jerrelle Guy's book Black Girl Baking, I knew I needed to make it. And the recipe did not disappoint. Jerrelle is really a master of her craft and these muffins prove it. They're lightly sweet, a little wheaty, a little tangy and make the perfect breakfast, snack or treat. Slap on a pat of butter and you're good to go.
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