I L-O-V-E cranberry sauce. But not that stuff that comes out of metal jar. Yes, I know they organic cranberry sauce in cans but it is not as good as homemade.
This recipe is super easy to make and can be done two days in advance (I wouldn’t go longer, because we are making fresh cranberry sauce). My citrus spiced cranberry sauce is sure to be a favorite on your table this Thanksgiving!
If you’ve ever made a turkey, you know how challenging it can be. But it does not have to be. My first attempt at this Citrus and Herb Turkey Recipe was a great success. I combined recipes and techniques from Bon Apetit and New York Times Food. I learned some tricks that I share below to ensure your turkey is also a great success!
I absolutely love hummus. It is a staple in our home and kitchen and I have shared many different variations of this smashed chickpea dip! My super smooth hummus is a favorite. This recipe is for my avocado hummus and zaatar chips recipe.
I love making big batches of my hummus and keeping it in an airtight container in the fridge for a healthy and quick snack!
One of my favorite fall fruits are persimmons. We generally enjoy them on their own, but they were the perfect fruit topping to my new tart. If you need an easy, quick dessert in time for your holiday celebrations, you’re in luck. I created this easy persimmon tart just in time for the holidays.
I love browning butter for cookies. Ever since I started doing so with my Salted Brown Butter Chocolate Chip Cookies, I have been obsessed (and so have all of you). I am sure you will all love Brown Butter Pecan Cookies, just as much as chocolate chip ones!
I love a good soup. Especially on cool fall days. I especially love having a big batch of soup to heat up for two or three days, as things can get hectic with baby. While I am on maternity leave from my social work job, I am enjoying time with baby Hannah and more time on my blog. Today, I am sharing an alcohol free french onion soup recipe.
Mango Quinoa Tabbouleh is a modern take on a classic Lebanese salad. This flavor-packed dish makes for the perfect accompaniment to any meal.
My family loves tabbouleh and it is a dish we often make together. My mom, sisters and I, would pick through bunches and bunches of parsley when making this for parties. I can’t wait for my daughter, Hannah, to join us in preparing dishes together.
It’s pumpkin spice season and you either absolutely love it or you don’t. Pumpkin spice is no longer limited to pies and lattes; they now flavor cough drops with pumpkin spice. Yes, they really do exist. :D. I used this blend of cinnamon, nutmeg, cloves and ginger, to create my Pumpkin Spice Pecan Muffins!
I have memories of the pumpkin candies my grandmother makes. She would buy the biggest pumpkins available and boil them, simmer them in sugar and dry them out.
I was afraid of them as a kid. The only “pumpkin-y” thing I wanted to eat was pumpkin pie and this candy did not resemble a pie. But then I tried it! And to my surprise I loved it!
When making these muffins, the batter will be thick. It is really important not to over mix it. I highly recommend using parchment muffin liners by Paperchef. You can purchase them here
It is also really important to check the dates on your baking soda and baking powder. Baking soda is good for baking for six months, once the container has been opened. Baking powder is good for about 9 months. I always write the date I opened the containers with a sharpie, to ensure my baked good turn out!
I love butternut squash. After living in Seattle for 5 years, and experiencing the farmer’s markets, I learned to cook seasonally. This butternut squash penne pasta dish is the perfect homage to my time there. It is really easy to make and with my roasted technique, you do not have to peel the squash!
I love figs. They’re deliciously sweet and packed with flavor. They’re also really good for you and make a great addition to desserts. I made this salted caramel fig chocolate cake before baby Hannah came into the world, but did not have a chance to share it until now. I used mission figs from Melissa’s Produce. But any fig will work 🙂