This strawberry rhubarb crisp with oat flour might be the best version of the humble, rustic dessert I’ve ever eaten. And it happens to be gluten free and 100% whole grain.
This baked sweet potato stuffed with marinated feta is perfectly balanced between hot and cold, sweet and salty, creamy and crunchy, bright and mellow.
It’s a spin on a stuffed baked potato.
This cashew brittle is just the thing for when you want to make something that feels impressive but don’t want to spend more than 15 minutes making it.
Pavlova, as a dessert, is about as close as a person can get to eating a cloud. Or at least the fluffy, airy, impossibly light idea of a cloud.
We’re in the long slog part of winter. The holiday season is far behind us, and spring in Chicago is still months away.
This is, for me, the toughest time of year. I get stir crazy.