Sweet, salty, rich, and creamy caramel ice cream, perfect on its own or alongside apple pie.

Vegetarian black bean soup with vibrant Latin flavors you can eat by itself or served over rice.

A replica of the bread I fell in love with in Japan and can't stop making now that I'm back home.

The beginning of cold weather season gives Emily and I an excuse to make macaroni and cheese (though we don't usually need an excuse to make it).

Hearty and wholesome muffins with a well-rounded, breakfasty flavor (thanks to maple syrup and cornmeal) and only a hint of sweetness.

Ramen noodles from scratch. Need we say more?

A basic streusel-topped coffee cake, loaded up with cardamom and espresso powder (it is meant for breakfast, after all) and layered with a cream cheese filling.

These refried beans – made with vegetable oil and canned pinto beans – are quite easy to make. They work well as a side, as they don't require much attention.

A simple bundt cake bursting with apple flavor (both from applesauce and grated apples), drizzled with a honey glaze.

These cinnamon vanilla lattes add warmth to a coffeehouse standard and are great for cold mornings when you don't want to get out.