Hangar 1 Vodka, grilled meyer lemon juice, and fresh rosemary add a wintry kick to these celebratory cocktails.
I’ve never been as glad to live in California as I am today, with its diverse culture, temperate weather, abundant produce all year round, and loads of breweries, vineyards, and distilleries. It’s a pretty special place.
Today’s post is extra special as it features not only a dessert loaded with CHEESE, but also because I’ve teamed up with the lovely folks at Rodelle and KitchenAid to give away a KitchenAid® Artisan® Mini Stand Mixer, a box of delicious organic baking ingredients, and a copy of my book! See below for details.
Flaky gluten-free pie dough wrapped around sautéed kale, roasted sweet potatoes, and oodles of cheese makes a spectacular vegetarian main dish (or side dish, or appetizer) for any holiday table.
I usually get excited for Thanksgiving mainly for the food – pie, mashed potatoes, sweet potatoes, sweet potato pie… and right now, I want all the comfort foods. But this year, I’m feeling extra thankful for the kind, gentle, loving family and friends in my life. This Thanksgiving, I won’t only be appreciating dessert.
Malty teff and hearty oats add toothsome texture and flavor to these chunky chocolate chip cookies. Layer the ingredients in a jar for a pretty gift.
Here’s a recipe that just barely made it into Alternative Baker – the variation listed under the Teff Oatmeal Cookies with Whiskey Currants. Jay’s favorite ever cookies are oatmeal chocolate chip with walnuts, and I couldn’t not include a recipe for them (especially given the 1 million dishes he did during the making of the book). But time was running out. (Er, technically, it had run out long ago, to the chagrin of my editor who kept getting emails from me begging to add more recipes into an already-too-long-manuscript.)
Smoked paprika and chipotle add vibrant flavor to a piquant, brick red broth studded with chunks of creamy sweet potato and tender lentils for an ultra-nourishing vegetarian soup topped with all the usual tortilla soup fixings.
There’s been a ton of baking going on in the bojon kitchen lately, which is why I’m extra-excited to share (and eat!) this soup today. It’s full of protein-rich lentils and tender bites of sweet potato, all hanging out in a brick-red broth laced with chipotle, cumin, smoked paprika, and lime. It’s one of those dishes that feels rich and nourishing, but light and clean all at once. It’s a perfect antidote to these cool fall days, and I’m planning to make it during the depths of winter when I’m craving bright colors and flavors.