This recipe is perfect for this time of year when summer is approaching and a decadent treat is in order but the rising temperatures might already have you pushing the breaks on using the oven.
This vegetarian, kitniyot-free vegetarian chopped liver feels really homey and comfortable and hearty and celebratory. Chag Pesach sameach!
Use the best chocolate you can find. Queer life is hard and you deserve it.
Purim is a party, so let’s make a big batch of rainbow hamantaschen to celebrate!
Ideally with a nice baguette, apple slices, or a really sturdy cracker like the ones from Trader Joe’s with all the nuts and grains and dried fruit and stuff.
The warm caramelized bananas alone are a treat, but coated in this deep maple and brown sugar sweetened sauce that essentially candies the walnuts – they’re mouthwatering. I would eat this every damn day.
Given that it’s Black History Month and we’re doing a lot of talk about celebration here since Autostraddle is turning ten, I thought it was only fitting to share a recipe for this pie that’s such a tradition in Black American celebrations.
There’s something about lemon and thyme that really makes me ship them as a couple.
It’s simple, delicious, festive, and so easy to make!
We all deserve the reward of eating a perfectly winter-themed scone curled up in a blanket with some peppermint tea.
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.
An easy, filling comfort food for fall.
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!
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.
“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.