Smoky Sweet Potato & Black Bean Enchiladas
True story: Until the other day, I had never made an enchilada. Even more shocking: I’d never eaten one, either. Too much gooey cheese, ugh. So not my bag. But then I found myself with an abundance of fabulously fresh tortillas from Tortilleria Nixtamal—where they not only make the tortillas, they grind the corn too. ...Keep Reading
Greek Stewed Vegetables
Given the sickness and the unbelievably addictive brown butter noodles and the curried chicken pot pie and the rainbow cookies, it’s been a carb-heavy month. Fruits and vegetables wallowed near the bottom of my priority list (hangs head in shame). No surprise, now I’m craving them—specifically, the silky, long-simmered vegetables found in the Greek restaurants ...Keep Reading
Full-Spectrum Rainbow Cookies
I hope you’re sitting down, because today’s post is a doozy. You’re looking at a rainbow cookie—the same almond paste-based, cakey, chocolate-edged treat the young me raced from table to table to snag every Saturday at my shul’s kiddush. But these are not just any rainbow cookie. Rather than three colors (we Jews tended towards ...Keep Reading
Fill-in-the-Blanks Pinwheel Cookies
Friends, I have found Parental Cookie Nirvana: Meet the Fill-in-the-Blanks Pinwheel Cookie. One recipe, made in stages (so it’s a Nap-Friendly Recipe), and so flexible that you can flavor it with just about anything that’s spread- or sprinkle-able. Oh, and once they’re rolled up and well-wrapped the dough can stay in the freezer for months, ...Keep Reading
Roasted Root Vegetable Crostata (Playing with Leftovers)
Harry’s off from school today (Election Day, really?!?!) so I’ll keep this brief. You know how some days, you have no idea what to make for dinner? So you check the fridge a dozen times, hoping something new might magically appear? Well, last night it actually worked—only instead of finding magic in the fridge, I ...Keep Reading
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