For much of my life, I was largely indifferent to cauliflower. It was something I might pick from a veggie tray if the carrots and cucumbers were gone.
In the summer, I love to make the sort of meals that can be tossed together in a big bowl and served at room temperature.
It’s getting to the time of summer when it seems that what I want more than anything is a cool drink in my hand.
When I hear the words quinoa cake, I’m skeptical. They sound so earnest. So healthful. And sort of like they would be a pain in the ass to make.
This pie is a homely little dessert.
But there’s a reason it was formerly named crack pie. (And there are reasons the name was problematic.
The Green City Market is finally back outside, which means my Wednesday mornings are occupied with shopping for local produce.