Dorie Greenspan’s recipe that she’s been making for decades. As she says, “If they look like Toll House Cookies, it’s because that recipe, the mother of so many chocolate-chippers, was my starting point.”
Vegan Chocolate Cupcakes
Simple, easy, delicious, chocolate cupcakes. Recipe from NY Times.
Blueberry Basil Nectarine Galette
Beautiful fruit combo that blends perfectly with fresh basil from the abundant herb garden this time of year.
Pistachio Rhubarb Bars
Recipe adapted from Smitten Kitchen’s Almond Rhubarb Picnic Bars.
Asparagus Salad with Avocado Dressing
This is my absolute favorite spring salad. The asparagus rules, but the avocado is really the star of the show.
Pistachio Paste
Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.
Lemon Blueberry Scones
Classic combo. Super simple scones. Recipe from King Arthur.
Roasted Broccoli/Cauliflower With Vinegar-Mustard Glaze
To prevent overcooking, roast at a high heat and on one side the whole time.
Standard Carrot Cake
Sarah’s favorite birthday cake (thanks, Dick!)
Harissa White Bean Chili
Hearty vegetarian comfort food with a little kick of heat and a ton of flavor. Recipe slightly adapted from NYT Cooking and definitely on the will-make-again list.