We’ve all been there: a recipe that you’re dying to make calls for an ingredient that you don’t have. Maybe your grocery store shelves are sparse, or maybe you just don't want to waste emissions driving to the store again. Whatever your situation, every baker needs to stray from their original recipe at some point. In this post, I'll tell you all about my most substitute-friendly recipes.
Read MoreThis is yet another recipe that I adapted from my favorite cookbook: Jerrelle Guy's Black Girl Baking. I had been admiring her blistered tomato sheet pizza for months before finally making it last week. And let me tell you: I was sleeping on what is now one of my favorite recipes.
Read MoreThe coronavirus has changed a lot of lives over the past few months. And with changes in life come changes in foodways. In this post, I’ll give you my best tips for eating well while staying healthy, being sustainable AND helping your community during a pandemic.
Read MoreAt the beginning of the week, I wanted to make a traditional hot cross bun recipe. But then I thought, why not make them vegan? and super fast and easy? Since my vegan plum scones recipe is so versatile and so popular, I decided to adapt that recipe for these vegan scones.
Read MoreIn my rendition of creamy lemon pasta, I decided to use Bon Appetit's Pasta al Limon as a base recipe, but sub in mascarpone for butter, use slightly less parmesan and add in some spinach to give the dish a bit more color and texture. The result is nothing short of delicious.
Read MoreSpring has almost sprung, so I have fresh herbs on the mind. But with dozens of herbs to choose from, things can get complicated. In this post, I describe the flavors and pairings for my favorite herbs.
Read MoreHaving my birthday this past week got me thinking: how can I make my birthday cake more sustainable? In this post, I give you my top 5 tips for baking cake sustainably.
Read MoreI’m normally a grapefruit hater, but this recipe is powerful. Sugar and maple syrup are enough to cover a world of hurt, and the flaky salt just kicks the whole dish up to the next level.
Read MoreLeafy greens can be a tricky ingredient. One day they're bright and fresh and the next they're wilted and sad. In this post, I'll give you my top tips for making your favorite greens last longer.
Read MoreWhen I was a kid, my parents and I used to visit family in California during the summers. On one of our trips, I distinctly remember a coffee cake sitting on my aunt's dining room table. I thought it looked like the most delicious thing in the world, but my mom told me not eat any. I was a pretty obedient kid, so I held out as long as I could. But one morning, I couldn’t resist any longer. I woke up before everyone else and snuck a slice.
Read MoreLiving "zero-waste" entails reducing the size of your trash can to the size of a mason jar, with the goal of never taking out the trash or recycling bins again. The zero-waste movement has become increasingly popular in recent years, but how effective is this trend? In this post, I explain the pros and cons of the zero-waste lifestyle.
Read MoreI've tested a million wheat bread recipes in my day, but I decided to post this one because it uses 100% wheat flour, rather than the 50/50 situation that is common in single-day loaves. This recipe also calls for molasses, which you know I absolutely adore. The last secret weapon in this recipe is orange juice, which mellows out the bitterness that wheat flours can create.
Read MoreCabbages are a v underrated vegetable in my opinion. They have a neutral flavor and satisfying crunch and develop a smooth, buttery texture when cooked. In this post, I’ll explain the similarities and differences among my favorite cabbage varieties.
Read MoreMost 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.
Read MoreTrying to eat nutritious foods and sustainable foods can be uber overwhelming. Luckily, these two goals can go hand in hand. In this post, I’ll explain how eating sustainably can help you eat more nutritiously.
Read MoreWhen 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
Read MoreNo, that isn’t a picture of a laboratory or a spaceship. It’s a vertical farm. In this post, I’ll tell you all about this up and coming trend in sustainable agriculture.
Read MoreNormally 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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