When you want something fast, healthy and satisfying, this loaded sweet potato is it. The combination of flavors may seem odd, but they are oddly complementary to one another. I often bake a few sweet potatoes on Sunday so that I can make this quickly when I don’t have much time for lunch or dinner throughout the week. You can also microwave the sweet potato, but roasting caramelizes the skin and makes for a softer, sweeter end result.
If you haven’t heard of kichadi (or kichari), it’s a South Asian rice and beans porridge containing ingredients to ease an irritated and inflamed GI tract, including ginger, turmeric and fennel. Eat is just as is or used as the base of a bowl where you add vegetables, nuts and/or seeds, and a complementary green herb.
When you want to celebrate a loved one or make something special without all of the time and effort, this is your recipe. It’s a crowd-pleaser and so easy to make. It can be served frosted (frosting recipe provided) or, better yet, offer a variety of toppings for your guests to doctor it up however they like.
Croutons provide pops of joy that allow us to sustain healthy eating over the long term. They make salads and vegetable soups fun so that we eat them consistently over the long term. And they’re just as good on their own as a snack. So, go ahead and buy that larger loaf of bread so that you can make these delicious pops of fun!
This orange pound cake with vanilla icing and chopped pistachios brings together the moist, rich texture of pound cake with tangy notes of orange, sweet hints of vanilla and a complementary nuttiness from the pistachios, if you choose to use them. While this pound cake can be enjoyed year round, I particularly like making and serving it in winter…as citrus brings brightness, liveliness and variety to the more subdued flavors of winter.
As a fervent believer in the unifying power of food, I'm excited to share with you not just recipes, but entire experiences. Every month, I’ll bring you a complete guide to hosting, including tips, equipment and serving recommendations, and links to my favorite dishes.
