Pasta made according to tradition is unspeakably more supple, lovely, and gratifying than that dried-out store-bought stuff.
We’re convinced this is the best cashew milk recipe on the planet. Includes dates for sweetness and is perfect in coffee.
Um, 5 minutes hands-on time for a loaf of bread? Please. That’s nothing. Nothing short of a miracle.
We got nothing against the Larabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
A Japanese classic turned vegan, this miso soup is so quick and lovely we suspect no one will ever notice the difference.
Caramelized bananas and chunks of bittersweet chocolate create pandemonium when jumbled into home-churned ice cream.
“How to make ghee?” is a question we’ve been asked quite a lot lately. The answer couldn’t be easier. Here’s how.
Make no mistake, pancakes they are not. Johnnycakes are lighter and crunchier and grittier and arguably best drenched in butter and maple syrup.
Rich, creamy, and divine. It also just happens to be paleo, vegan, gluten-free, dairy-free, kid-friendly, and adult-approved.
Not your classic oatmeal raisin cookies, these boast golden raisins, maple syrup, and cardamom in addition to pistachios. Practically paleo. Entirely good.
A simple yet stunning technique for steamed whole cauliflower that’s making even veggie haters proclaim it awesome.
When life hands you lemons, make this lemon pound cake. Guaranteed to give you a far more favorable outlook on everything.
If you didn’t already know these light, fluffy, nutty buckwheat pancakes were good for you, we swear you wouldn’t guess it.
Winter vegetables in shades of white and palest green beautifully complement this homemade buttermilk dressing. Perfect for parties.
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