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.
If you’re into savory variations on sweet classics and your brownie lineup could use an update, make these as soon as you can. This deeply chocolate orange-kissed tahini-swirled goodness is just what your tastebuds need.
I made this, closed my eyes, took a bite, and immediately felt transported far far from here. It tastes nothing like home and that’s exactly what I needed and intended.
“I felt now was a better time than ever to make a big, bright, beautiful AND delicious, gay af rainbow cake to truly take pride in. A mouthwatering five-layer fuck you to the haters.”
Which of five wonderful rosés would be best for “listening to D-I-V-O-R-C-E by Tammy Wynette and feeling accomplished”? The answer to this question and so many more lie within this post.
Cooking while disabled is fucking hard; here’s some easy nutrition for you.
Perfect for office tea parties and ostentatious self-care selfies.
I miss camp so much the only cure I could think of was some kind of comfort food that involves berries – only one type though – and that I could make very quickly and easily. I decided the only thing to do was to bake a mountain of berries into some flaky buttery crust and eat it while I scroll the A-Camp hashtag and cry for the millionth time. And thus, this blueberry galette was born!
Tips and tricks to making your backcountry meals as delicious and decadent as can be, without compromising your pack weight (too much).
Sew up an A-Camp craft right in your own home!
These biscuits are for everyone who wants to make them using regular old All Purpose Flour and not end up with something totally underwhelming that feels like biting into a hockey puck.
There are thousands of recipes to be explored in these books, and they’re all waiting excitedly to queer your kitchen, so clear off some space on your counters and bookshelves cause it’s time to go shopping and start to change the face of an industry.
These are full of scribbled notes, neon “make me next” tabs, oil drips, crinkled pages and most of all, recipes that I adore. They’ve brought immense amounts of joy into my life by way of conversations over dinner and memories made while cooking with people I love, and they all contribute to making me a better, happier cook day by day.
Beltane is the old Gaelic festival that heralds the beginning of Spring, a “thank fuck the ice is going to stop!” all-night party.