From Jessica Maher, Lenoir Restaurant Note: Make sure persimmons are very ripe, enough to stick your finger through the skin, or else they will be very tannic. Ingredients: 2 1/2 c. very ripe (about 5-8) persimmons 2 Tbsp. freshly squeezed Read on!
Apple Dutch Baby In the fall, when evenings get busy with homework, sports, meetings, and more, weekend breakfast is just about the only time everyone’s in one spot. We sleep in, then wander out for chocolate milk and coffee, catch Read on!
More of a method than a recipe, these are such a fun activity for a make-along cooking session with kids. Combine sweet and healthy fruit juice with seasonal fruit to make cool pops as wholesome as they are craveable. The Read on!
Lemon Blueberry Pound Cake Summer is high season for blueberries and this lemon blueberry pound cake made with Greek yogurt is the perfect way to indulge! Of course, that is if you don’t eat all the blueberries first. Makes: One Read on!
Recipe & Photography by Haley Bahm of Soul + Spoon Coconut-Dipped Watermelon Lime ‘Pops’ Serving Size: 1 slice per serving Total Time: 30 minutes 1 small watermelon, cut into triangle wedges 1 jar of pure coconut butter (or manna) Zest of Read on!
Chocolate Strawberry Linzer Heart Cookies What we sometimes forget is that Valentine’s Day isn’t about heart-shaped balloons, long-stemmed roses, or restaurant reservations. It’s not about dolled-up dates or gaudy declarations of affection. It’s a day to celebrate love. A day Read on!