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Please use your zucchini to make these delicious enchiladas and not bread or noodles. The world will be a happier place if you do so.
The key to great biscuits is in the ratio: a 3-2-1 mix of flour, buttermilk, and butter that turns out consistently excellent biscuits time and time again.
A simple vegetable stock for ramen (or other soup noodles) that doesn't take days to make.
A one-bowl, one-pan method makes regular chocolate chip cookies look complicated in comparison to this chewy, chip-studded cookie cake.
Emily and I figure out a way to eat more fried potatoes – namely, turning them into a main dish.
Whether you're using a scale, measuring cups, or an assortment of Airbnb glassware to measure your ingredients, these simple pancakes always turn out fantastic.
This cheap, vegetarian red beans and rice is pretty easy to make if you have the time and is perfect for cold nights when you want seconds (and even thirds).
Emily and I discuss our recent move to New York and how that move explains the lack of content on this blog. It definitely isn't that we're perpetually behind.
While we're not usually users of superlatives, this is seriously the best vegetarian baked ziti we've ever eaten. You also won't wreck the kitchen making it.