Food and community: make delicious cornbread, support LGBTQ+ hurricane victims, and come out for Bi Week!
Category: From Scratch
Chocolate Zucchini Bread (Dairy Free)
Bake some zucchini bread and do work on yourself to be a better ally.
Friends for Dinner: Chianti Spaghetti, Pomegranate Salad, Red-Wine Chocolate Cake
A three-course Hannibal-inspired meal. “When Love was shown me with such terrors fraught/ As may not carelessly be spoken of.”
Make Your Own Gender Reveal Cupcakes! (with a genderqueer baker)
Am I doing this right?
Almond Spritz Cookies
It’s true–nothing says “Christmas cookie” to the Ohioan like spritz. So, to accompany today’s very Midwestern holiday cookie recipe, here are some organizations that support queer rights and reproductive justice in the general vicinity of my hometown in southern Ohio.
Fig, Prosciutto, Goat Cheese, Basil, and Arugula Pizza with Balsamic Reduction
October is my favorite month–the leaves! Halloween! Autumn produce! Unfortunately, it’s also a high-travel month for both me and my partner, and we often have work trips back-to-back and independently of each other, which means I am behind on updating and cooking projects (and rewatching Hannibal, garden pruning, and so on). Here’s a pizza we made…
Chai-Spiced Pear Scones
Chai-spiced cream scones with roasted pears? Yes.
Ful Medames with Fresh Fava Beans
Oh, and I suppose you could serve this with a nice Chianti, but only if you pronounce it correctly.
Pear-Almond Cake [Dairy-Free]
This “cake” occupies a nebulous area somewhere between dessert and cornbread. Almond meal, whole-wheat pastry flour, and cornmeal add a toothsome bite to the soft, sweet pears. I brought this to a potluck as dessert, but I liked it even better when I served it for brunch alongside a frittata and baked oatmeal.
Pumpkin-Orange Scones with Candied Ginger
My favorite weekends now include what I call Hannibrunch, which is my old Saturday-Morning-Fannibal routine kicked up a notch into Brunch with Friends. Not only do I get to relive the psychological thrills of season 2, I get to bake breakfast foods for a group instead of just for myself. For our last session, I got a request for…
Vegan “Unagi” with Shiitake
I love unagi, but with the endangerment of the glass eel population (as well as the rising cost), it might be best to cool it with the eel. Although I’ve been following the eel news for several months, I hadn’t considered alternatives, but I saw this recipe for “Mock Eel” in the latest issue of Saveur and…
Slow-Cooker Vegetable Stock (from Vegetable Scraps)
Save those vegetable scraps, readers! We’re making vegan stock, and it’s as easy as saving and freezing clean vegetable peels, food scraps, and herb stems. (How does one take appetizing photos of frozen vegetables and stock?) Why make stock from scratch?
