How-To: Caramelize Onions
There’s no rule saying a recipe needs 2 or more ingredients. With only onions, however, this post for slow cooker…
Recipe Review: Vegan Steak
I loathe tchotchkes. Rather, my favorite souvenir is inspiration – especially from restaurants. Thus, after dining at Monster Vegan in…
Slow Cooker Vegan Cobbler
“Slow Cooker Cobbler and the Case for Self-Rising Flour” sounds like a good short story to me! Once upon a…
Reverse-Engineered Product: Vegan Mayonnaise
I never wanted to do this. I never wanted to be that vegan blogger who tells you to make your…
How-To: Veganize Boxed Brownies
Boxed brownies shouldn’t be the next hardest thing after macarons, but in the world of vegan baking, they are. Why…
Savory Vegan Sheet Pan Pie
This is the kind of recipe I’d include in a portfolio for NYT Cooking, 177 Milk Street, or America’s Test…
Koshari-Inspired Lasagna Roll-Ups
Nothing about me suggests I could offer an authentic version of Egypt’s national dish. For that, I patronized a local…
Veganization: Magnolia Bakery’s Banana Pudding
This is not vegan banana pudding; this is Magnolia Bakery’s banana pudding, made vegan. While other similarly named recipes may…
Veganization: Macarona Bil Laban
The spices in Laila Ibrahim’s recipe grabbed me first. Macarona bil laban is more than just yogurt-sauced pasta topped with…
Charred Grape Vinaigrette
I never thought to apply heat to grapes until I borrowed Sababa: Fresh, Sunny Flavors From My Israeli Kitchen by…