Conversations with a Dietitan + Roasted Strawberry Recovery Muffins
Whether you've just ran a half-marathon or about to set out on a marathon of day, these roasted recovery muffins are for you.
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Displaying posts in Recipes
Bloobs and Rhoob: Spring and Summer Meet in a Jar
Blueberries and rhubarb a power couple that's flown under the radar too long. This blueberry-rhubarb jam gives them their chance to shine.
Meet Hey Modest Marce + Rhubarb Oat Squares
Marcella DiLonardo, author of the food blog, Modest Marce, shows us why we should turn our ovens on at any time of year in her cookbook Bake the Seasons. These rhubarb oat squares from Bake the Seasons are one to bookmark for spring.
Lemony Asparagus Risotto (or How to Achieve Peace at the Dinner Table)
Lemony Asparagus Risotto is a classic way to celebrate this spring vegetable — and other vegetables if the green spears aren't your thing.
Timing + Asparagus with brown butter-tarragon vinaigrette
This asparagus with brown butter-tarragon vinaigrette checks all the proverbial boxes for an easy spring dish you'll keep on repeat.
How to Host L'apero + Pissaladière from French Appetizers
I've always dreamt of going to Province and eating pissaladière, an anchovy and caramelized onion pizza, from a street vendor. This recipe for pissaladière from Marie Asselin's French Appetizers means I can also have it easily in my own home.
Bonding Over Jam Tarts
Mardi Michels's mini jam tarts from her cookbook In the French Kitchen with Kids make more than a fun baking project and snack. They're the ideal gateway into the kitchen for kids.
Entirely Worth it: Tahini Fudge
Tahini fudge is an indulgence without the guilt. Packed with healthy fats and no refined sugar, you can eat this stuff for breakfast and feel like this day's got nothing on you.
A Trip to Bakeland + Blueberry Crepe Torte
Marit Hovland's cookbook, Bakeland: Nordic Treats Inspired by Nature, is a real beauty filled with seasonal recipes like this easy blueberry crepe torte.
Eating Our Way Through: Roasted Root Vegetable Stock
Diane Morgan's recipe for roasted root vegetable stock shows the magic and versatility of the simple rutabaga, turnip and carrot.
