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A favorite red fruit salad, and arguably so much better than old-school fruit salad! It’s perfect as spring rounds the bend into summer. A simple, seasonal fruit salad made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Five ingredients. So good. And when I say simple, I’m not kidding. For a bit of something special, I ground a bit of brown sugar with coriander seeds to add to the fruit, liking the way the coriander’s citrusy, green notes played off the flavor of the strawberries and cherries. Just a little tweak, but enough to bring a hint of unexpectedness to a bowl of radiant, seasonal fruit. If you’re stuck on traditional fruit salad, consider making the jump to a red fruit salad! I first started making this fruit salad in the early days of the QUITOKEETO project, when a lot of it was happening at the house. Laugh/ cry. Friends would stop by and just shake their heads. The towers of boxes, the tape guns, the bins of items we’d sourced – it was

With two toddlers running wild around this joint, my time for cooking meals seems to be dwindling away. People tend to assume that I have these perfect, from-scratch meals on the table every night, and to be honest, at this stage in our lives we’re still very much in survival mode. I’m pretty gentle with myself and focus on the big picture as much as possible. If everyone is happy with a full belly, well that’s success! We all do the best we can. Raising a family is messy and imperfect and humbling. But, still, I’m always looking for shortcuts. I recently started experimenting with one pot quinoa dishes and absolutely fell in love with their simplicity and versatility. This recipe takes just 10 minutes to throw everything into a skillet or pot and then all you do is cover it and cook. Like magic! It’s a great option for the summer when you don’t want to turn the oven on (like this weekend for those of us in this crazy heat wave). Just one stovetop element is all you need. You reall

The base of this rainbow hued chopped salad is a new-to-me, homemade, red curry paste . I can’t stop using it, and it was the perfect back note to this salad situation, where every bite is a flavor explosion. The curry paste went in the dressing. Once you’ve made the dressing, blood oranges, crispy shallots, peanuts, radicchio, herbs, brown rice, scallions, and tofu are tossed with it. I’ll be honest, this isn’t the most weeknight-friendly recipe (here’s a link if you’re looking for the easiest dinners , or quick recipes in general), but it’s so good, you’ll want to give it a try at some point when you aren’t crunched for time. I’m posting the red curry paste I used on its own page, it’s the A.P.C.P. – All-Purpose Curry Paste from Kris Yenbamroong ‘s Night + Market Cookbook. If you’re inclined to make your own curry pastes, you’re going to want to take this one for a spin. I love it, and have been using it in everything lately – curry pots, this salad, spring rolls, chopped salad,

Give this banana bread recipe a go! It’s perfect if you’re craving classic banana bread flavor and texture, but want as little mess, drama, and equipment as possible. It’s the laziest, best, one-bowl banana bread I know. Still with big pay-off. The promise? No mixer, a single bowl, classic flavor, and a moist and tender crumb. If you have three ripe bananas on hand, chances are good you have the rest of the ingredients as well. Let’s do this! A Better Banana Bread Recipe What you’ll get here is a straight-ahead banana bread, or as straight-forward as I get. I like my baked goods to have rustic wholesomeness to them, which is why you see a portion of whole wheat flour and brown sugar here. Consequently, it makes your banana bread more nutritious, extra special, and delicious (when compared to versions with white sugar and white flour). Inspiration This particular banana bread recipe evolved into its current lazy-day state from this Melissa Clark gem . I skipped any add-ins for sim

I suspect this will be the easiest chocolate cake you’ll ever make. And it’s always a huge hit. It’s the sort of easy dessert that is perfect for summer (and entertaining!) because you don’t need to heat your oven. I think of it as a no bake chocolate cake, you wouldn’t be far off calling it a slice-able truffle. Or, imagine an espresso-spiked, velvety, chocolate mousse you were able to cut into beautiful wedges. Sounds incredible, right? If you have ten minutes,  some dark chocolate, cream, and something to infuse the cream with, you’re in business. I also have some non-dairy variations as well. When this Sort of Chocolate Cake is Perfect This is the sort of thing I’ll throw together if we’re having friends over for dinner and I run out of steam on the dessert front. It’s less trouble to make than it is to go out and buy something. A small slice really goes the distance. It’s intense , it’s hardcore chocolate. Paired with a touch of whipped cream (or whipped coconut cream) it’s a

I've found that I've occasionally forget to share some of the recipes we eat most in our house. One of the things we eat a lot of but rarely makes it to the site: snacks. We're a huge snack family and the tradition seems to be continuing with our little guy. Sometimes our favorite dinner is a platter of snacks . The peanut butter bites have been a staple of our sweet-tooth snack section. However, my version got a rather large overhaul once I started making Sarah Waldman's version, from her cookbook. Over the past year or so I've been making small adaptions to the recipe, finally landing on the version below. What I like most is that the recipe doesn't have to be exact. I've made this recipe about 50 different ways, usually using up whatever we have on hand. However, it's almost always guaranteed we have peanuts and peanut butters on hand, making these peanut butter bites quick and easy. Read more and see the recipe. The post Chocolate Peanut Butter

Corn season – it’s officially on! It’s the season to eat outside. And, it’s the season to eat with your hands – especially corn on the cob. What follows here is a round-up of corn-centric ideas to inspire you this summer. Corn on the Cob Basics These recipes are all about celebrating corn – shopping for the freshest corn, still in husk, makes a difference! If you shuck the corn before grilling, keep an eye on it, it can get dried out. Try grilling in the husk to keep in steam. If you boil the corn in a large pot, definitely shuck it before. Salt the water, boil for 3-5 minutes. After cooking, if you want to get the corn off the cob to use in salads, sides and more, check out this method using a bundt pan (video -jump to :25 sec). If you cook a lot of corn and remove it from the cob with the above method, try freezing it for future recipes! Used cobs can be cleaned, placed in a stock pot and simmered to make a corn stock. Use the stock to bump up the flavor in corn-centric dis