Putting mushrooms in a dessert might sound unusual, but candy cap mushrooms are a notable exception. These small fungi carry a powerful maple-like aroma and flavor that works beautifully in sweet preparations. One of the simplest and most versatile ways to use them is to make candy cap sugar, an infused sugar that brings their … Read more

Broccoli Cheddar Quiche with Sweet Potato Crust is an ideal morning meal — savory, satisfying, rich in protein, and containing a serving of greens. The ultimate savory and hearty breakfast option If you want a nourishing and flavorful breakfast that will keep you full and energized, this broccoli and cheddar quiche with a sweet potato … Read more

Fried Cabbage Ramen is a flavorful twist on classic fried cabbage with the addition of ramen noodles. It’s inexpensive, satisfying, and comes together quickly as a side or a main dish. Easy Fried Cabbage Noodles This recipe combines quick-cooking ramen noodles with the beloved flavors of Southern fried cabbage and notes inspired by haluski. The … Read more

My eggless tiramisu cake features light sponge layers soaked in strong coffee, a rich mascarpone whipped cream frosting, and a generous dusting of unsweetened cocoa on top. You won’t need to search for egg-free Savoiardi—this version uses an airy eggless sponge instead. If you prefer a non-coffee option, try a chocolate tiramisu cake for a … Read more

Soft, slightly sweet homemade Hawaiian bread is a delight—perfect for sandwiches, toast, or as a pillowy side—and surprisingly easy to bake at home. I believe homemade always beats store-bought, and this Hawaiian loaf is no exception. Once you make it, store-bought versions will seem less appealing. Baking bread has become a weekly ritual for me. … Read more

Oi Naengguk is a classic Korean cold cucumber soup. The bright, clean flavor of fresh cucumber paired with rehydrated seaweed in a chilled, savory broth makes this an ideal dish for hot summer days. When the temperature climbs, chilled dishes like Oi Naengguk are lifesavers. This simple soup highlights crunchy cucumbers in a tangy, slightly … Read more

Easy one-bowl Peanut Butter Cup Cookies that come together in no time—zero chilling required. Just as satisfying as the classic but made with healthier ingredients. You’d never guess they’re vegan and gluten-free! We’re on a cookie roll! The holidays are approaching fast, so grab a cozy mug of hot cocoa and get baking. I’ve been … Read more

Summer brings picnics, barbecues and long evenings outside with family and friends — and, unfortunately, mosquitoes. If you tend to attract bites, these homemade citronella candles are an easy, natural, and affordable way to help keep bugs away while adding a cozy glow to your outdoor space. As a busy parent, protecting loved ones from … Read more

If you’re looking for a red-and-white salad, appetizer or side for Canada Day, this Tomato and Bocconcini Salad is ideal. Cherry tomatoes and bocconcini cheese balls create a striking contrast, while fresh basil adds a bright, delicious flavor to this simple dish. This tomato and bocconcini salad is one of my go-to recipes for entertaining … Read more

These gluten-free sourdough English muffins are vegan, dairy-free, and made without commercial yeast. Cooked on a skillet for a nicely browned exterior, then finished in the oven so the centers set through — no rings, no kneading. If your starter is active, they’re ready in about 30 minutes. Fork-splitting an English muffin creates a rough … Read more