Pasta with Hazelnut-Nettle Pesto and Fresh Peas

Last June, my partner discovered a raspberry bush straddling a parking lot and a church garden, which have both since been bulldozed and turned into an apartment building we cannot afford to live in.

Herb and Parmesan Cornbread

Food and community: make delicious cornbread, support LGBTQ+ hurricane victims, and come out for Bi Week!

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…

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…