The rhubarb-rose coffee cake gets an autumn makeover.
A deliciously queer cake for your quaranHalloween festivities.
In which there is an announcement; also, lentils.
Or, cheap and good pesto for your queer decadence on a budget
Decolonize Thanksgiving history and support queer youth. Oh, and cookies.
Despite being an Ohioan by birth, the pizza that’s captured my heart is actually California-style pizza–a thinner crust, olive oil or pesto instead of tomato sauce, and fresh, local ingredients.
Food and community: make delicious cornbread, support LGBTQ+ hurricane victims, and come out for Bi Week!
This year’s list might be small, but it’s got some good ones, most of which I found at local craft beer bars rather than in the supermarket. I am loving the sour farmhouse styles that are becoming more popular in the Pacific Northwest, some of which are on this list.
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…
Have I told you, dear readers, how much I love Lottie and Doof‘s “Black Sesame and Pear Cake”? When I could get Western pears, I loved making that cake in Japan, where black sesame is a common ice cream and wagashi flavor. I wanted to adapt the flavors of this cake into something smaller, less sweet, and more…
Snatch up the last of those pumpkin beers, because it’s time for the annual pumpkin beer list (and some real talk about hate crimes against queer folks and mental health~).
Inspired by the fall flavors of Nagano, this muffin combines buckwheat (soba) flour (soba ko, そば粉) with juicy apples for a moist but not-too-sweet (and non-pumpkin-spice) fall breakfast.