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Coconut Oil Pie Crust
Pie crust made with coconut oil is a dream to handle, and results in a rich, tender crust that holds its shape beautifully. A vegan recipe to count on! It’s no secret around here that I’m hopelessly devoted to the pie crust I grew up with, a.k.a.: My Mom’s Best Pie Crust. The flakiness of…
Read MoreMixed Nut Rice Pilaf, Lebanese Hushweh
This Mixed Nut Rice Pilaf is a version of the classic Lebanese dish, hushweh, and our weekly go-to. The “fried” or toasted nuts are a salty, incredibly flavorful topping to the rice, which is packed with savory beef and chicken. Everyone loves this dish for its deliciousness and ease, a winner. It’s true that I…
Read MoreGarlicky Whipped Feta Dip
Two ingredients and you’re good to go with this garlicky whipped feta dip. The flavor is addictive. Plus, it comes together very quickly and easily. My niece Victoria announced recently that we have 12 Sundays left until Christmas. Her friend Hannah said so. Since then, we’ve dropped to 11 Sundays left ‘til Christmas. I’ve always…
Read MoreZa’atar Swirl Bread
Za’atar Swirl Bread showcases the fabulous flavor of za’atar in a delicate bread enriched with eggs and olive oil. The method to the glorious twisted loaves is straightforward and very doable! Dan, upon tasting za’atar swirl bread: This bread has it ALL. (chews a big bite) This bread has flavor. I can taste the za’atar.…
Read MoreRoasted Cauliflower Shawarma
Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, vegan recipe. The other day at a football tailgater at Michigan State, I met a kid of Dan’s cousin who found out not long ago that he has…
Read MoreOlive Oil Carrot Cake with Cream Cheese Frosting
The olive oil supports the warm flavors of this moist, luscious carrot cake with cream cheese frosting. There is yogurt in the mix as well, for added tenderness. I was surprised a few months ago when we turned on The Great British Baking Show, my brother, who hadn’t seen the show before, really got into…
Read MoreCaprese Salad with Pomegranate and Mint
Caprese salad with pomegranate and mint is a flavor explosion. The pomegranate molasses, like balsamic vinegar, lends a sweet-tart note to ripe tomatoes. I figure it was because we had such a cold and unforgiving winter last year (polar vortex, lest we’ve forgotten), but when the leaves made a full appearance last spring, I felt…
Read MoreRoasted New Potatoes with Mint
Roasted New Potatoes with Mint are par-cooked, then roasted at high heat til golden. The result is buttery, soft interior. Toss the potatoes with lemon, oil, garlic, and mint to finish. If the boiled new potato is a thing of simple, great beauty, the roasted boiled new potato is thing of extra great beauty. The…
Read MoreFrozen Blueberry Labneh Swirl Bars
Frozen Blueberry Labneh Swirl Bars are gluten-free, creamy-tart bars on a pistachio crust. Ice cream maker optional! As big and crowd-worthy as our recent giant cherry slab pie was, these frozen blueberry yogurt swirl bars are about as small as you can get, pan-wise. They’re in an 8×8, which I rarely use. We’re so often…
Read MoreCherry Lime Slab Pie
Cherry Lime Slab Pie is a big sheet pan of a pie, with a high crust-to-filling ratio. The tart (or “sour”) cherries are key to classic cherry pie flavor. I pride myself on being able to put together a decent pie lickity split, without a lot of fuss. Knowing how to make great food without…
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