Thanksgiving is just one week away! Can you believe it? Normally I spend Thanksgiving with my big extended family at a restaurant in New Hampshire. Sometimes Aaron joins me, other times he spends the day with his family at his parents’ house an hour outside of Boston. This year, however, is extra special because we’re
Cioppino was never really on my radar until I spent a year living in the Bay Area and then I noticed it on restaurant menus everywhere. If you’re not familiar, it’s an Italian-American tomato stew originating in San Francisco that’s usually made with some combination of crab, clams, mussels, shrimp, scallops, squid, and whatever fish
When Aaron asked me what recipes we would be photographing this past week, I told him “a stew that I think you’re going to love, and vegan lemon meringue pie—my magnum opus.” I’ve been wanting to make a lemon meringue pie sans eggs for the last six years and every time I put it on
Thank you to Bob’s Red Mill for sponsoring this post! Happy cookie season! Most of the year, Aaron and I actually try not to keep cookies at our house because neither of us has very good self-control when it comes to enjoying them responsibly (as in, not eating the entire batch in two days or less!).
The other day Aaron and I were having a conversation about which season has the best-smelling food. Not the best all-around food—the best-smelling. And as much as I’m firmly on Team Summer for most things, I will admit that I agree with Aaron on this one: fall is the definite winner smell-wise. In the last
Remember a few weeks back when I shared those vegan Snickers cheesecake bars? (If you don’t remember, take a minute and go check those out! They did not disappoint.) Those bars were inspired by my Dad’s yearly tradition of eating all of the fun-size Snickers bars that my mom buys for trick-or-treaters. Today’s recipe is
Despite feeling run down after our seemingly never-ending deck renovation earlier this month, I have to admit there’s been some seriously good food coming out of my kitchen lately! Creamy pumpkin pasta, baked apple cider donuts, vanilla spice scones, and now this spicy vegan Thai salad with tempeh and the most insanely delicious peanut sauce dressing.
In addition to recently celebrating six years of blogging, the first week of October marked another big milestone: Aaron and my six year wedding anniversary! 2011 was a very good year for us and it really set the stage for so much of how our lives look today. There was once a time where I
Happy belated birthday to Pickles & Honey! Yep, I missed my own blog birthday by two weeks (October 5th was the official day). I had this vegan Oreo Cheesecake recipe all set and ready to go, and then Aaron and I got sucked into a home renovation project refinishing our deck that was way, way
Scones are one of those foods that hold a lot of nostalgia for me. For many weekends growing up, my mom would make a batch first thing on Saturday mornings and we would all gather around the kitchen table in our pajamas to eat scones with butter and jam. She usually made orange scones, but