Red Beet and Greek Yogurt Spread

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November 6, 2024

A pink bowl of beet and yogurt mousse with garnish on top of it

You can’t beat this red beet and Greek yogurt spread. This dip is a great option to bring to any gathering. The great thing about being the person that brings the dip is that you’re then an essential part of the snack spread. You can dip bread, pita chips, fresh vegetables, and more into it, or spread it on a piece of fresh baguette.

Is Greek Yogurt Really Greek?

So…we hate to burst your bubble, but Greek yogurt is not Greek. “Greek” yogurt is made by straining regular yogurt to thicken it and remove whey. While this is the traditional way of making yogurt in the Middle East and Mediterranean. It’s called straggisto in Greece, but brands well-known in the West like Chobani are not even from Greece. Chobani is actually (gasp) Turkish. It’s not technically incorrect to call it Greek yogurt, but if you want to bring out a fun trivia fact at a party, this is a good one for the know-it-alls out there. Like French fries (not actually French) and French toast (also not technically French), the name stuck. Its origins might be debatable, but that doesn’t keep Greek yogurt from being delicious.

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Red Beet and Greek Yogurt Spread

Author: Sara Ghedina
Yield: Serves 6

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Description

You can’t beat the beets.

Ingredients

Scale

5 medium red beets, boiled or roasted
1 1/4 cup Greek yogurt
1–2 garlic cloves
2 tbsp extra-virgin olive oil
1 tbsp maple syrup
1/2 tbsp lemon juice
1/2 tsp red pepper flakes
1/2 tsp sumac
salt and pepper to taste

To serve:

1/2 tbsp sesame seeds
2 tbsp roasted peanuts
1 green onion
2 tbsp crumbled feta or goat cheese

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Instructions

Peel and cut the beets. Place them in a blender along with yogurt, garlic clove, olive oil, maple syrup, lemon juice, red pepper flakes, sumac, salt and pepper. Blend until smooth. Taste and adjust the seasoning if needed.
To serve, top the spread with sesame seeds and/or roasted peanuts, sliced green onion (green part only) and crumbled feta or goat cheese, then drizzle with some olive oil.

Recipe and Photography by Sara Ghedina

Sweet Pea Guacamole

By

Emma Riva

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November 6, 2024

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A green paste of sweet peas surrounded by bread for dipping

Don’t have avocados on hand? This guacamole, which uses sweet peas as an alternative to avocados, is great in a pinch. This sweet pea guacamole is perfect as a base for pizza in place of tomato sauce, or spread on toasted bread and topped with some roasted cherry tomatoes. Use it as a dip for chips and crduités if you need a break from guacamole at your snack table, or add it to a charcuterie board for a pop of color.

Sweet Peas vs. English Peas

Not all peas are equal. The “sweet pea” is actually a flowering plant that you can’t eat. Many peas are under the label of “sweet peas,” though, so when you buy a package of frozen peas for this recipe, you’re actually getting English peas. While you can also get snap peas and snow peas, English peas will be the easiest to blend into a paste to make this recipe. Check out some tips for how best to cook peas and get the most out of their flavor. You can add butter, garlic, and parm reggiano on top to give it a little bit extra. No reason that peas need to get the reputation as flavorless! There’s a lot you can do with them, including mix them into this colorful dip.

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Sweet Pea “Guacamole”

Author: Sara Ghedina
Yield: Serves 4-6 1x

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Description

If you choose to skip the guac, try this!

Ingredients

Scale

1 lb frozen sweet peas
1 garlic clove
3 tbsp olive oil
2 tbsp lime juice
1 jalapeño, cleaned and seeded
1 small bunch cilantro
1/4 tsp cumin powder
salt and pepper to taste
1 shallot

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Instructions

Place frozen sweet peas in a blender along with the remaining ingredients except for the shallot. You can omit the garlic if you prefer a milder flavor. Blend until smooth. If needed, add 1-2 tbsp unsweetened soy milk to make it creamier and obtain the desired consistency.
Mince the shallot and add it to the spread, mixing well by hand. Taste and adjust the seasoning, if needed.

Recipe and Photography by Sara Ghedina

Cannellini Bean and Purple Cabbage Hummus

By

Emma Riva

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November 6, 2024

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A plate of bright purple hummus topped with sesame seeds, spread on top of crostini

Ever thought that hummus needed a little dash of color? Us too! Though ube is a popular shade of purple, an ube hummus might be a little bit of a stretch. This hummus uses purple cabbage to get its beautiful hue. We’ve also used cannellini beans to add extra protein and a deeper flavors than your typical hummus. Paprika and red pepper flakes give it a kick, too. This hors d’oeuvre will be a guaranteed conversation-starter at any party. It could also be a great vegan lunch item. We think it would also make a great spread over warm bread at the dinner table. Give it a try at your own table!

Why is Purple Cabbage Purple?

Purple cabbage gets its unique color from anthocyanin. Anthocyanin levels depend on the pH (acidity level) of the soil. The shade of purple can vary depending on the pH level of the soil where the cabbage is grown. In acidic soil, the leaves will be more reddish. Neutral soil will give you the delightful purple color. And more alkaline soil creates greener tones in the leaves, causing even a purple variety to go toward chartreuse.

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Cannellini Bean and Purple Cabbage Hummus

Author: Sara Ghedina

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Description

Ever thought that hummus needed a little dash of color? Us too!

Ingredients

Scale

1 small purple cabbage
1 red onion, thinly sliced
2 garlic cloves
4 tbsp extra-virgin olive oil
1 tsp chili pepper flakes
1/2 tsp cumin powder
1/2 tsp paprika
salt and pepper to taste

For the hummus

1 can cannellini beans, drained and rinsed (approx.1 1/2 cup)
2 garlic cloves
1 tbsp lemon juice
3 tbsp thaini
4 tbsp extra-virgin olive oil
1/2 tsp cumin powder
1/4 tsp paprika

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Instructions

Clean the cabbage, discarding the outer leaves if needed and removing the core. Cut it into thin strips. In a large pan, heat the olive oil with the chili flakes and the garlic cloves, cook for two minutes, then add the onion and cook at medium heat for about 5-8 minutes, until the onion is soft and translucent. Add the cabbage strips and season with cumin powder, paprika, salt and pepper. Add about 1 cup of water, cover and cook at medium heat for about 30 minutes or until the cabbage is soft, stirring often and adding more water if necessary. Remove from the heat and set aside to cool down.
For the hummus, place the beans in a blender along with the remaining ingredients and about 1 cup of the sautéed cabbage. Blend until smooth. You may need to add more cabbage to get a more vibrant color. Add it a little bit at a time and blend to check the result. Taste and adjust the seasoning if needed.
To serve, top the hummus with parsley leaves, sesame seeds and paprika, and drizzle with some more olive oil. Alternatively, use it as a spread for toasted bread, topped with whole cannellini beans and few tablespoons of the sautéed cabbage.

Recipe and Photography by Sara Ghedina

Jessica Lewis’s Polish Borscht

By

Abdul Rafay

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November 5, 2024

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A bowl of vibrant red Polish Borscht beet soup, garnished with a swirl of crème fraîche and fresh pea shoots.

Few dishes capture the heart of Eastern European holiday traditions quite like Polish borscht. This vibrant beet soup, known for its deep ruby color and earthy flavor, is a staple at Christmas Eve dinners and festive gatherings. Chef Jessica Lewis shares her take on this comforting classic, blending roasted garlic, fresh herbs, and porcini mushrooms into a silky, flavorful broth that warms you from the inside out.

Jessica Lewis’s Polish Borscht Recipe

This traditional beet soup is more than just a recipe—it’s a celebration of heritage and family. The combination of beets, potatoes, dill, parsley, and beet kvass creates a rich, tangy base, while a touch of lemon juice and honey balances the flavors beautifully. Finished with a garnish of crème fraîche, this borscht is both rustic and elegant, making it perfect for holiday tables or cozy winter nights.

Whether you’re honoring family traditions or discovering Christmas borscht for the first time, this recipe is a delicious way to bring a taste of Poland into your kitchen. It’s hearty, nourishing, and full of flavor—proof that simple ingredients can come together to create something truly special.

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Polish Borscht

Author: Jessica Lewis

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Description

This vibrant holiday soup blends roasted beets, potatoes, herbs, and porcini mushrooms simmered in beet kvass and vegetable stock for a rich, earthy flavor. Finished with lemon, honey, and a garnish of crème fraîche, it’s a warming, festive dish perfect for winter gatherings.

Ingredients

Scale

8 large beets
2 large yukon potatoes
½ cup parsley
½ cup dill
½ cup dried porcini mushrooms
1 cup celery leaves
6 cloves roasted garlic
2 cup beet kvass
2 qt vegetable stock
1 tbsp lemon juice
1 tbsp honey
Salt to taste

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Instructions

Peel beets and potatoes and cut into cubes.
Add beets and potatoes to cold vegetable stock and beet kvass, bring to a simmer and turn down, cook until tender for about thirty minutes.
Add rest of ingredients and blender until smooth.
Thin out with more heated vegetable stock if needed, season as necessary.
I like to add some celery salt at the end— and garnish with creme fraiche. YUM.

Recipe by Jessica Lewis
Photo by Brittany Spinelli

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Squash and Roasted Garlic Hummus

By

Emma Riva

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November 5, 2024

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A yellow bowl of hummus with two sides of vegetables in ramekins on a white background

This squash and roasted garlic hummus proves that something being a side doesn’t need mean it’s any less important than the main. In our colorful crostini series, we’ve set out to highlight how the dips and sauces you take for granted are as eye-catching and delicious as the main dish. This squash and roasted garlic hummus is an easy recipe to master that you won’t be able to stop making once you get it once.

History of Hummus

Ah, hummus. Hummus’s origins are polarizing, and everyone has their own favorite way to present this seemingly simple condiment made up of tahini, chickpeas, water, garlic, and lemon juice. Even Google very tentatively claims its origins as “the Middle East.” Lebanon, Syria, Israel, Greece, Egypt, and Palestine have all claimed it as their own. The earliest written mention of hummus is in a 13th-century cookbook from Cairo, but it didn’t include tahini or garlic. Its spread (pun intended) is likely because of the Ottoman Empire’s somewhat homogenizing presence throughout the Middle East from 1299 to 1922. But whoever started it, hummus has been going strong for hundreds of years, and now you, too can enjoy it at home.

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Squash and Roasted Garlic Hummus

Author: Sara Ghedina

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Description

You’ll never buy hummus in a store again.

Ingredients

Scale

2 1/2 cups cooked chickpeas (approximately 2 cans, drained and rinsed)
1/2 kabocha squash
1 garlic head, whole
2 carrots
2 + 6 tbsp extra-virgin olive oil
4 tbsp tahini
1 lemon
1/2 tbsp red pepper flakes
2 tsp paprika
1 tsp garlic powder
1/2 tbsp oregano
2 sprigs rosemary
2 tbsp mixed seeds (sesame, pumpkin, sunflower)
1/2 tsp turmeric
salt and pepper to taste

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Instructions

Clean the squash, leaving the skin but removing seeds and filaments, and cut it into thick slices. Peel the carrots and cut them into large pieces.
Arrange them on a baking tray covered with parchment paper along with the whole garlic head, drizzle with 2 tbsp olive oil and sprinkle with red pepper flakes, 1 tsp paprika, garlic powder, oregano, rosemary, mixed seeds, salt and pepper.
Roast in the oven at 350° for about 30 minutes, or until squash and carrots are tender enough to pierce with a fork. Allow to cool, then squeeze out the garlic and discard its skin.
Place the garlic puree in a blender along with the chickpeas (reserve some of the can’s liquid), 1 tbsp of the roasted seeds, the roasted carrots and approximately 2 1/2 cups of the cooked squash (leave the skin on, it will blend smoothly and add a nutty flavor). Add 6 tbsp olive oil, tahini, lemon juice, remaining tsp paprika, turmeric, salt and pepper. Blend until all ingredients are combined. To get the right consistency, you may need to add some of the reserved chickpea liquid and blend again until smooth.
To serve, top the hummus with the remaining roasted seeds, a few chickpeas, parsley leaves, black pepper and a drizzle of olive oil.

Recipe and Photography by Sara Ghedina / Story by Emma Riva

Cleanse Your Soul with These Vegetable Entrées

By

Emma Riva

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November 5, 2024

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The fall has been a stressful time. Between the tension of the 2024 election season, plus the darkening days from daylight savings time…nobody could blame you for feeling depressed and stocking up on carb-heavy food, booze, or desserts. But as things wind down and the holidays approach, maybe you want to clean your system out a little bit. Try these vegetable entrees to cleanse your palate and your soul from the stress of the season.

Cleanse Your Soul with These Vegetable Entrées

Thai-Inspired Zucchini Noodles

These noodles with Pad Thai sauce are full of flavor and get their nutrients from zucchini, instead of ordinary noodles. A zucchini noodle recipe is a great way to still enjoy pasta without some of the carb-heaviness. Pasta in a cleanse? It’s possible.

Kale and Sweet Potato Soup with Pasta and Poached Eggs

Kale is one of those ingredients that many say they don’t like, but the reality is that they just haven’t had it cooked well. Meike Peters’s recipe from her cookbook Noon, which celebrates Midday Meals, lets kale take the center stage.

Easy Rainbow Pesto Veggie Flatbread Pizza

As winter creeps in and the trees lose their leaves, you might be looking for a little color. This flatbread covered in vibrant vegetables will spruce up your table spread. This recipe also makes a pizza into something you can have on your cleansing veggie menu—truly, have your pizza and eat it too!

Greek-Style Greens Galette

This galette uses the ingenuity of Mediterranean cooking, where savory elements blend with vegetables to create a delectable entrée. You can use Swiss chard, kale, spinach, dandelion greens, or a mixture of greens in this galette.

Pan-Roasted Carrots with Tahini Sauce

Carrots on their own can be a tad bland, but in this recipe, we added a yogurt tahini sauce to elevate these cold-weather vegetables from a side to a main. And all you need is a sheet pan!

Story by Emma Riva

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Healthy Recipes to Stay On Track During the Holidays

By

Kylie Thomas

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November 5, 2024

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A red bowl filled with shaved Brussels sprouts topped with cranberries, almonds and shredded cheese. Small accompanying bowls contain additional Brussels sprouts, shredded cheese and almonds.

When the holidays come around, it’s hard to stay aboard the healthy eating train. You’re surrounded by cheesy and deep-fried side dishes, fatty mains, and sugary mountains of desserts, all while looking at the sad salad on your plate. But, sticking to your diet or just trying to get a little healthy eating over the holidays doesn’t have to be as hard as you think. In fact, there are plenty of ways to incorporate good-for-you ingredients into dishes that you know and love. Many of these recipes use seasonal foods to make sure you feel the festive cheer even as you take the wellness route.

Healthy Recipes to Stay On Track During the Holidays

Winter Power Bowl

Let’s face it, the holidays are exhausting. To push through that seasonal depression and potential stress, have a Winter Power Bowl for lunch. This healthy fusion of fresh butternut squash, apple fennel sausage, and walnuts energizes your body with protein and plenty of nutrition. Plus, it only gets better when you add a hot honey drizzle on top.

Shaved Brussels Sprouts Salad

Instead of a grocery store salad mix, make this fresh blend. Fill up your plate with brussels sprouts, cranberries, bacon, cheese, almonds, and a homemade, sweet and tangy oil dressing. This addition of color to your holiday table will please healthy eaters and other guests alike.

Roasted Pumpkin Soup

The holidays are the best time to take advantage of pie pumpkins before they’re gone around January and February. All it takes is one medium-size pumpkin and spices to make a pot full of seasonal flavors. The best part is that cooking this soup is going to leave your house smelling heavenly.

Wintertime Rice and Beans

If you need a fulfilling addition to your table that’s simple and tasty, Wintertime Rice and Beans is your recipe. Organic adzuki beans from East Asia add a nutty, almost sweet flavor to traditional white rice and black beans. Combine them with curry spices, star anise, saffron, and dill for a flavorful sensation.

Honey and Ghee Roasted Carrots

When winter rolls around and carrots are at their peak, do more than just roast these wonders of nature in the oven. Cover farm-fresh carrots in oil and seasonings before drizzling in a ghee (which can aid gut health) and honey-turmeric mixture. Is there truly a more delicious side dish?

Anti-Inflammatory Butternut Squash and Lentil Soup

Two powerful ingredients, butternut squash and lentils come together in a creamy soup. Not only do you get to indulge in wintery goodness but you get the benefit of anti-inflammatory effects from their high antioxidant content. The fresh turmeric and ginger we use also helps relieve inflammation and digestive issues.

Easy Mac and Cheese with Hidden Veggies

Everyone should get to treat themself to a comforting, hot pan of mac and cheese during the holiday season. Thankfully, our Easy Mac and Cheese includes Hidden Veggies like zucchini and carrots so you can take a spoonful without the guilt. There’s also bone broth in this recipe which adds a nutrient full protein element.

Low Carb Keto Lemon Cranberry Quick Bread

Make breakfast healthy, easy, and full of festive cranberries. This Lemon Cranberry Quick Bread is both keto friendly and low carb to keep your mind, body, and tastebuds feeling good. One slice with a thin spread of butter or your favorite jam is the best way to start your day.

Miso Tahini Swirl Healthy Brownies

If you’re going to have dessert, you might as well do it the right way with a chocolatey brownie. But, don’t feel too bad, these Miso Tahini Swirl Brownies are a good source of healthy fats, protein, vitamins, and minerals thanks to the swirl. Not to mention the swirl adds an elevated level of presentation to this already delicious dish.

Story by Kylie Thomas

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5 Winter Table Settings

By

Kylie Thomas

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November 4, 2024

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A stack of blue floral patterned plates sit beside opaque blue glasses, silverware, and other decorations. — Photo courtesy of @casadeperrin

Once you ring in the new year and the holiday buzz begins wear off, it’s time to settle in for the long, cold (well, sometimes) winter. Nights still feel endless until late February or early March, and you’re still eating everything in sight. So it’s a perfect time to entertain. People are needing good company to go along with all that good food—and a break from hunkering down under a blanket every evening.

A welcoming table can be a bit of a challenge after the sparkle and good cheer of the holidays. Is it better to embrace the barren landscape (if you live somewhere chilly, that is) or ignore it completely?

Fortunately, there’s room for both. Here are five winter settings grabbed from some of our favorite, most inspiring Instagram accounts. For menu and libation ideas, have a look at our recipe pages!

5 Winter Table Settings

A white table setting with plenty of wildflower accessories, candles, and plate settings. White chairs also surround the table. — Photo courtesy of @junebugweddings

Junebug Weddings

This amazing place for wedding resources has lots of inspiration for setting an awesome table. By placing lots of greenery down the center (use moss, evergreen branches, seasonal wildflowers), the settings area can stay clean. Here, they use simple white plates, gold flatware, and etched glasses.

A wooden table holds a green themed plate setting with a green and white napkin, green accented plate, dark green placemat, and glasses surrounded the setting. — Photo courtesy of @addyandcompany

Addy and Company

A Brooklyn-based tabletop and giftware company that knows how to pull together a warm palette for a winter table. Wood flatware matches nicely with the rustic table, while the scalloped-edge placemats and napkins in green and white an elegant contrast. Hand-painted plates at some artisanal texture.

Casa de Perrin

This designer favorite and LA-based rental company has a huge stock of items in stock and will ship anywhere in the country. This mix of blue shades and patterns illustrates a great basic technique: keeping everything in the same hue lets you mix and match to your heart’s content. (It helps if each individual element is pretty!)

A busy table setting with lots of white, brown, and yellow flowers, a set of white plates, silverware, a white placemat, and candles lit throughout the space. — Photo courtesy of @cordeliadecastellan

Cordelia de Castellane

Cordelia de Castellane is an artistic director at @diormaison and @babydior—plus she runs a studio specializing in interior design, furniture, flowers, and more. A white and gold bee pattern for @diormaison forms the basis for a lush table with lots of candles at different heights alternating with myriad small arrangements of flowers and greenery.

A vintage white table cloth covers a table with simple floral white plates, silverware, a jug of water, and purple flowers in the center of the table. — Photo courtesy of @johnderiancompany

John Derian Company

John Derian’s shops in NYC and website are not only a source of some of the best stuff on earth, but his company website is a wellspring of ideas. For a lunch or brunch, a vintage tablecloth is the perfect backdrop. Then, add in nature-themed plates and a single (and singularly beautiful) flower arrangement.

Story by Stephen Treffinger

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Spiked Hot Chocolate

By

Abdul Rafay

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November 2, 2024

0

A clear glass mug of spiked hot chocolate with a small plate of dried red ancho chilis, a small oval dish of cinnamon sticks, and a small bowl of salt on a wooden surface

“It was the best of times, it was the worst of times…” for Spiked Hot Chocolate!

Charles Dickens has a lot on his mind in 1858. The previous year he met and fell in with 18-year-old Ellen Ternan, an actress in a play he’d co-written with Wilkie Collins. (Dickens was 45.) Since divorce for such a famous person was nearly unthinkable, he had publicly accused his wife of a mental disorder and tried (unsuccessfully) to institutionalize her. They separated and never saw each other again.

He’s also working on his next serialized novel, A Tale of Two Cities. London has become the wealthiest and most powerful urban center in the world. It’s also overcrowded, polluted, riddled with poverty, and rife with disease. Few can remember a hotter summer, and the River Thames overflows with human waste, dead animals, rotting food, and toxic waste from factories, giving rise to what was commonly called the Great Stench.

Dickens needs to escape the heat and stink of the city and take his mind off the troubles in his own life, so he makes his way through the filthy streets of London to his favorite public house.

“What’ll it be, Mr. Dickens?”

“A chocolate,” he replies, thinking of a steaming mug of warmed milk, cocoa, spices, and sugar. (The chocolate bar, incidentally, is only a decade old and has no need as yet to be distinguished from the beverage.) The aroma transports him back less than a century to the time of the French Revolution. Back then, only the elite could afford chocolate and wealthy aristocrats drank it for breakfast. But the innovations of the Industrial Revolution brought drinking chocolate–what we would call “hot chocolate”–to the masses. Dickens muses on this cultural shift and formulates an idea for a satirical scene in which a French aristocrat in the latter half of the 18th century consumes chocolate every morning attended by no less than four lavishly liveried serving men.

Could Charles Dickens imagine that some of his greatest work lay just around the corner?

Ancient Source, Modern Expression

Chocolate dates back several millennia to Mesoamerica where the Aztecs, the Mayans, and possibly earlier cultures consumed it. They served the drink cold, combining a paste made from cocoa seeds with water, cornmeal, chili peppers, and other ingredients. It was spicy and bitter, a far cry from the post-sledding, marshmallow-topped sweet concoction we think of as a winter treat today.

The now-ubiquitous packets of cocoa mix are readily available and combine with hot water to satisfy our need for instant gratification. But it’s worth taking a few extra minutes to prepare hot chocolate with milk and other ingredients for a truly luscious libation. Add alcohol, and hot chocolate returns to the realm of the adult beverage. Toss in some chili powder, cayenne pepper, and other aromatic spices, and you’ve got a modern cocktail with a nod to its Mesoamerican roots. We adapted this recipe from punchdrink.com.

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Spiked Hot Chocolate

Author: Lindel Hart

Print Recipe

Description

A Dickensian era delight, for the best of times and the worst of times.

Ingredients

Scale

3 cups whole milk
4 fingers or wedges of Mexican chocolate, available online or in the Mexican section of your supermarket*
1 tbsp brown sugar
1/8 tsp cayenne pepper
1/8 tsp ancho chili powder
½ tsp ground cinnamon
½ tsp vanilla extract
1 cup tequila blanco
4 cinnamon sticks or 4 whole dried ancho chilis for garnish

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Instructions

Combine the milk, chocolate, brown sugar, cayenne, chili powder, cinnamon, and vanilla in a saucepan over medium heat, whisking until the chocolate dissolves. It may take five minutes or longer.
Watch to make sure the milk doesn’t boil over. Pour two ounces of tequila into each of four mugs and add the hot chocolate when it’s heated through.
Garnish with a cinnamon stick or a whole dried chili.

Notes

Mexican chocolate comes in bar or disc form. One finger from the bar or a wedge from the disc is a single serving. Increase the number of segments for a more intense chocolate flavor.
Create a richer hot chocolate by replacing up to half the milk with heavy cream. The velvety smoothness is arguably worth the clogged arteries.
If you’re not into the heat of peppers, try leaning into more aromatic spices such as cardamom, allspice, nutmeg, or star anise. You can put the whole spices in the pan with the milk and strain them out later or grind the spices into a fine powder before combining them with the milk.

Story by Lindel Hart
Photography by Carol Valle

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Easy Dessert Recipes to Distract from Global Chaos

By

Emma Riva

-

November 1, 2024

0

No matter who’s in office, I think we can all agree that fall 2024 has been…challenging. Natural disasters, foreign wars, and political turmoil meant Halloween wasn’t the only scary thing on our minds. One of the best ways to relax is to get into the kitchen and make something with your own hands. These easy dessert recipes can take your mind off the world for a little bit and focus instead on creating something.

Easy Dessert Recipes to Distract from Global Chaos

Boozy Homemade Marshmallows

Making marshmallows at home has never been easier, and these marshmallows also have alcohol in them. Truly a win-win with a dash of Kahlua liqueur in this sugary delight. Roast them on the ashes of your dashed hopes for the future. Just kidding…

No Chill Sugar Cookies

Sugar cookies are one of the easiest dessert recipes to make. These sugar cookies, like all of us right now, have no chill. But what that actually means is that there’s no need for you to wait an extra thirty minutes to leave them on a rack before enjoying them. Make them whatever shape you want and enjoy!

Easy Banana Bread

Banana bread is a tried and true comfort food, an easy dessert recipe for the ages that never goes out of style. And if you make enough, you’ll have some with a cup of hot coffee while you avoid reading the news on your phone in the morning. Seriously, put your phone down while eating. It’s not good for your brain. (But this banana bread is).

Sour Cherry Crisp

Low in sugar but just as delicious, this sour cherry crisp proves that even when you aren’t feeling your sweetest, things can still be enjoyable. A crisp is a fun baking project that takes you out of that cookie-cake zone and into something a little more savory.

Miso Tahini Swirl Healthy Brownies

The addition of tahini in these brownies turns a recipe not known for its nutritional content into something you could justifiably call healthy. Part of what makes brownies so great is their share-ability. Make a big batch with your friends and family and enjoy spending time together, because while the news cycles will come and go forever, we only have this one brief life to indulge in each other’s company.

Story by Emma Riva

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Is Greek Yogurt Really Greek?

Description

Ingredients

To serve:

Instructions

Sweet Peas vs. English Peas

Description

Ingredients

Instructions

Why is Purple Cabbage Purple?

Description

Ingredients

For the hummus

Instructions

Jessica Lewis’s Polish Borscht Recipe

Description

Ingredients

Instructions

History of Hummus

Description

Ingredients

Instructions

Cleanse Your Soul with These Vegetable Entrées

Healthy Recipes to Stay On Track During the Holidays

5 Winter Table Settings

Junebug Weddings

“It was the best of times, it was the worst of times…” for Spiked Hot Chocolate!

“What’ll it be, Mr. Dickens?”

Ancient Source, Modern Expression

Description

Ingredients

Instructions

Notes

Easy Dessert Recipes to Distract from Global Chaos

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