This is one of the fastest meals to make, especially with the quick couscous as the base. You can swap rice instead, and your total cook time increases only as long as it takes for the rice to finish. If you wanted to have fun with leftover veggies you might have in the fridge, carrots …
I wanted a slice of bread without the hours of rising that yeast breads take, so I was excited to modify this recipe to see how it came out. The vegan, oil-free “buttermilk” gives it a deeper, more interesting flavor than milk or water could accomplish alone. Irish soda bread has been a staple of …
These are so much easier to make than muffins, and I love that we don’t have to figure out how to keep them from sticking to a muffin pan. It’s a similar recipe to my blueberry muffins, but these are faster, heartier, and easier! I love to use frozen blueberries that we picked during the …
Everyone loves the rich flavor and filling veggies of this Middle-Eastern dish. Maqluba means “upside-down” but I don’t always turn it upside down the way the original calls for. You can flip your pot and do it right, or you can serve it straight out of the dutch oven after you’ve assembled the layers. If …
It’s always fun to find a recipe that my teen loves to eat, and between her and my husband, I’m lucky if I get a bowl of this lemony-mushroom orzo. This is ridiculously quick to make- and it keeps for 2 days in the fridge. Ironically, it never lasts that long! I’ve always used brown …
