About Alana Chernila

Alana Chernila is the voice and cook behind the blog, Eating From the Ground Up. Her love of sharing recipes blossomed into two cookbooks, The Homemade Pantry and her most recent title, The Homemade Kitchen. In addition, her writing has appeared in Martha Stewart Living and Food52. She lives with her husband and two daughters in western Massachusetts, where she also sells fresh vegetables and teaches cheese-making. @alanachernila

Skillet cauliflower pasta with farfalle, andouille sausage, spinach, and goat cheese in a cast iron pan, a wooden spoon and striped towel nearby.

Skillet Cauliflower Pasta

Roasted cauliflower. Andouille sausage. Spinach. Goat cheese. Bowtie pasta. What’s not to love about this quick weeknight meal? You’ll be fighting your loved ones for leftovers.

A cake pan of golden brown cornbread with a slice removed


An easy, foolproof, ever so slightly sweet corn bread that comes together as quickly as it disappears. Just watch it.

A yellow bowl filled with strawberry ice cream.

Strawberry Ice Cream

The tempered sweetness of this spectacular strawberry ice cream relies on in-season strawberries rather than obscene amounts of sugar for flavor.

Two bowls of polenta with greens, topped with grated Parmesan and crispy bread crumbs.

Polenta with Greens

Comfort food at its finest—creamy polenta, packed with leafy greens and Parmesan. Full of nutritious veggies and on the table in 45 minutes. You’re welcome.

A crock filled with shiitake barley soup--mushroom, leeks, miso, ginger, scallions, nori seaweed

Shiitake Mushroom Barley Soup

What makes this shiitake barley soup so satisfying? It’s Easy, fast, and eminently slurpable. That and it’s intensely umami-like flavors.

A casserole dish with four halves of roasted winter squash filled with cheese-topped stuffing

Stuffed Winter Squash

Easy. Healthy. Tasty. Insanely versatile. It can even be vegetarian if you please. Trust us when we say you’re going to wonder how you ever made it through winter without this recipe.