“Ho ho ho, no! This beer tastes like a literal snickerdoodle.”
We all deserve the reward of eating a perfectly winter-themed scone curled up in a blanket with some peppermint tea.
Are you wearing a festive yet alluring butch outfit while reclining in front of a fireplace with a delicious wintertime cocktail? Hm. Well, we can help fix that.
Happy Hanukkah! Celebrate the holiday, which starts tonight at sundown, with a recipe for delicious vegan sufganiyot.
It’s good to be mindful and creative in the kitchen and make sure food ends up warming bellies and hearts, not rotting in a landfill. If you’ve got leftovers and some time on your hands this weekend I implore you to give them a makeover with one of these incredible recipes!
Thanksgiving in the US is just under two weeks away which means it’s almost crunch time! Gotta finalize those side dishes, decide how many pies to bake, and start mentally prepping for the moment you confront your problematic family members and hold them accountable for upholding white supremacist structures.
What can I say, maybe my heart really is made out of sugar and spice and that’s why I need to eat so much dessert to fix it when it breaks.
She has boxes of recipe cards; mostly I know their stories and not their flavors. She needs to know what I cook for dinner regularly; she eats a dinner of nibbles and stolen bites. She tells me that sugar is toxic and will cause irreparable harm to my body; she sends me a box of Christmas cookies. Scrumptious little crystals that can tear at my blood vessels from the inside.
An easy, filling comfort food for fall.
“If I were Pac-Woman and these pumpkin rolls were the little dots in the maze I had to eat, I would win every time.”
Have you ever wanted a little chocolate cake? Like a literal mini cake that’s perfect for two and an easy dessert to whip up for dinner with a friend or cutie?
Lesbian farmer and cheesemonger Dmitri Orion put together *seven* fancy cheese boards for you, one for every day of the week!
Just eat whatever the fuck you want for breakfast.
I know I’m early and I could’ve squeezed an end of summer recipe in this week instead, but some seriously adorable apples made their way home with me and I knew it was time. Apple turnover time!
Since it’s September and we’re getting into the heart of Molly Makes Things To Assuage Her Irrational Fears season, I’ve been in the kitchen doing some pickling and canning. My favorite recipe is easy and fun and will make you feel super capable: Canned Garlic Dill Pickles, motherfucker.
Why did we all want to share this thing? What made some videos so appealing? Why…are we like this?
“It’s amazing what baking can do for a bad day, especially when there’s something as tantalizing as blueberry skillet cornbread waiting at the finish line.”
I’m not quite ready to say goodbye to summer, especially ’cause I realized I haven’t written a summer berry recipe for my vegan friends yet!
Sometimes it’s too damn hot to even think about turning on the oven.
Thank goodness lemon and zucchini are plentiful all summer long so you can make this over and over and over again, and I have a pretty good feeling that you’ll want to.