September

When I first came across this recipe, I thought it strange to pair an autumn vegetable with a summer vegetable, and didn’t pay it any attention. One day while walking around the farmers market in early fall, I saw the last of the eggplant and the first of the butternut squash together on the same […]

Blue cheese lovers, this one’s for you. An easy, creamy gorgonzola dressing couldn’t be easier to make, and the salad itself can be assembled in under 10 minutes. Keep the dressing and the salad separate if you’d like to make this ahead, tossing just before serving.

I’m very proud of these muffins, as this was one of my earliest baking recipes, and I do have to say they are quite delicious. When you are looking for a healthy breakfast or snack, that still feels like an indulgence, bake these. They are full of good-for-you ingredients like almond flour, whole wheat flour,

A congee is a Chinese rice dish made with a large amount of water to rice ratio, slow cooked on the stovetop to create a creamy porridge; one of the world’s great comfort meals. Here I’ve added shredded kabocha squash to the pot, which adds a distinct flavor and a lovely orange color, and topped

This mostly pantry ingredient soup is super simple for a busy weeknight. Pair it with a grilled cheese or quesadilla, or a green salad for a light autumn dinner. If you like a little more kick, try using chipotle chili powder in place of the ancho chili powder.

Your search is over for healthy and portable breakfast treat, or mid-morning snack, that tastes great, too. These gluten-free “cookies” are quick to put together and can be made with any add-ins you prefer. I like dates and walnuts, but raisins or dried cranberries could be subbed, and any nut you happen to have on