About Alana Chernila

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

A yellow bowl filled with strawberry ice cream.

Strawberry Ice Cream

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The tempered sweetness of this spectacular strawberry ice cream relies on in-season strawberries rather than obscene amounts of sugar for flavor. This is no ordinary ice cream.

  • 30 M
  • 1 H
  • 16
A crock filled with shiitake barley soup--mushroom, leeks, miso, ginger, scallions, nori seaweed

Shiitake Mushroom Barley Soup

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

  • 30 M
  • 1 H, 15 M
  • 5
A cake pan of golden brown cornbread with a slice removed

Cornbread

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

  • 20 M
  • 45 M
  • 30
Skillet cauliflower pasta with farfalle, andouille sausage, spinach, and goat in a cast iron pan, a wooden spoon and striped towel nearby

Skillet Cauliflower Pasta

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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.

  • 30 M
  • 1 H
  • 2
A casserole dish with four halves of roasted winter squash filled with cheese-topped stuffing

Stuffed Winter Squash

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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.

  • 45 M
  • 1 H, 30 M
  • 2