Homemade Slice-and-Bake Cranberry-Nut Christmas Cookies

These homemade slice-and-bake refrigerator Christmas cookies are the perfect addition to any holiday goodie bag. 

A Week of Vegan Eating

After the indulgence of Thanksgiving (I went to three different dinners!) I decided it would be fun to eat vegan for a week. As someone who loves to cook, deciding to eliminate meat and dairy from my diet was an exciting creative exercise. I got to try out some new ingredients (miso, tahini), and discovered some new flavor combinations that I absolutely loved (butternut squash and lemon!). If you've ever thought about trying out veganism, or cooking some vegan meals, I highly recommend the recipes below. Each is ranked out of 5 stars, based on my personal tastes.

Fuyu Persimmon Pie

Nate had one request for our Thanksgiving menu: Persimmon Pie.

Our first encounter with this starchy, sweet fruit was on a walk last Fall. Nate has a penchant for stealing fruit from the neighbors' trees, and when he saw the stout orange persimmons, he couldn't help himself. Neither of us had ever seen or tasted one before, and we were left a little puzzled. It tasted like...sweet potato? Or corn? It had that same sweetness and utter lack of acidity, with a texture like that of a dry apple.

Ginger-Cardamom Cranberry Sauce

I've made homemade cranberry sauce for Thanksgiving pretty much every year since my fourth grade class brought back the recipe from a trip to the cranberry bogs on "Cranberry Day," the harvest festival holiday of the local Wampanoag tribe on Martha's Vineyard, where I grew up. The recipe itself is simple and inauthentic, but delicious.

Thanksgiving Spectacular: Spatchcocked Turkey and More

I had a practice Thanksgiving this past weekend, and decided to try a new method of cooking the turkey: Spatchocking! I guess you could also call it "butterflied" turkey, but isn't Spatchcocked so much more fun?

Baked Eggs in Roasted Pepper and Tomato Sauce

Weekend breakfasts are the best!

A strong cup of tea, toasted roasted garlic bread, and creamy eggs baked in a roasted cherry tomato and pepper sauce...This is such a comforting and easy breakfast to make. 

Vegan Roasted Carrot and Kabocha Squash Soup

The LA weather is SO WEIRD. Three days in the low 60s are often followed by three days in the upper 80s, so I have to cram in as much autumnal cooking as I can on those cool nights. 

Last night I had such a craving for soup. I had carrots, a beautiful kabocha squash, and a can of coconut milk, and I decided to make this deliciously creamy vegan roasted carrot and kabocha squash soup. The ginger, lemongrass, and coconut milk in the broth give it an added complexity and make it taste vaguely Thai. Which is always a good thing!