Summer is here and it’s time to start eating like it. While you’re looking for new ways to beat the heat, take refuge in your (hopefully) air conditioned kitchen and make one of the easiest, smoothest sauces of your life.
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Have you ever asked yourself, “How would it feel to be better than Trader Joe’s?”
They may have still have the cult following, but you will have the better ravioli. And as far as we are concerned, that is all that matters at the end of the day. When squash season is in full swing, and it is time to take advantage of it. With butternuts, spaghetti, and acorn are a plenty, it is time to explore one of our favorite means of preparation, pasta.
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We have a reputation around here as the Sauce Boss, so when we endorse a sauce, it’s gotta be good.
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Do you ever use the food on your plate as an excuse to eat just the sauces and condiments on the side?
Can you tell by the thumbnail picture that is EXACTLY how we like to eat our dinners?
When your spicy peanut coconut sauce looks that good, can you blame us?
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Okay we already know what you’re thinking: “Sourdough and brioche. Aren’t those two different things?”
To that we say, “You are not wrong. But our recipe is probably is not what you think it.” For these hot dog buns, we are using a sourdough starter as the leavening agent.
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It’s never been easier to make your life a little cheasy-er.
Ricotta is seriously the easiest cheese to make at home. It’s also so tasty, you’ll be asking yourself, why didn’t I do that sooner?
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Now everyone’s favorite part of traditional bolognese is the hearty, satisfying, meaty sauce. It’s pretty great. No one is going to deny that. But what if we told you it’s possible to achieve something just as satisfying without any meat (although we do use a little bit of chicken stock to make this possible).
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Seriously, you own't miss the meat in this dish. Making one simple substitution turns this lunchtime classic into an environmentally sustainable option and the best vegan chicken salad wrap.
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This could be your fridge!!!
There’s no reason you cannot learn to be a pickle master. It’s a low-effort skill with an even lower barrier to entry. Between the equipment, technique, and ingredients, here is everything you need to start making your own pickles
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New decade, new diet, who this.
With the turn of the calendar sparking the beginning of a new year, eaters from all over the globe will be contemplating how to adjust their habits. Some may be motivated to eat better for health reasons. Others may be trying to save money. And even more may be looking to use their resolutions to build habits that get them back in the kitchen. Whatever your motivation is, we’re proud of you.
If you’re looking to adopt food resolutions for the new year, here are six of our favorite:
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*Disclaimer: No animals were harmed in the making of this vegetarian sweet potato chili
A hearty vegetarian chili recipe? We already know what you’re thinking… And yes, we can feel the judgement for insinuating that sweet potatoes can be an improvement over protein. But our vegetarian sweet potato chili is seriously satisfying.
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For us, summer means heirloom tomatoes. And with great tomatoes comes great responsibility.
It is a responsibility we do not take lightly. When you buy a new batch of fresh heirloom tomatoes every week, you begin to find new ways of enjoying one of summer’s most desirable ingredients.
Everyone has their own go-to recipes for using heirloom tomatoes, but our savory tart, is a bona fide crowd pleaser (assuming you are generous enough to share it with your friends).
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If you’ve ever found yourself with a fridge full of veggies and without a plan for how to eat them all, we’ve got you covered. Eating more veggies doesn’t have to be difficult, and thanks to our miso tahini dressing, it’ll be hard to go back to your non-veggie ways.
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Farmer’s market season is in full swing, and if there’s one condiment to make the most out of the summer squash abundance, it is our miso tahini dressing.
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