These baked grit cakes are super easy. You can make the grits day-of or the night before, depending on how much of a planner you are.
Habanero IPA is the spicy base for an IPA shandy made with sweet and citrusy mango-lime puree. It’s a beer cocktail perfect for summer.
Instead of store-bought vegan cheese, you top these vegan enchiladas with smoky, spicy, homemade cashew cream.
Smoky, spicy chipotle chile powder makes this cashew cream sauce perfect for topping tacos, enchiladas, and nachos. Really, you can use it anywhere you’d want a melty cheese sauce.
Homemade tomato jam is the secret to this tomato martini recipe. You’ll have plenty of leftover jam to eat, too!
Rice pudding is such a bowl of comfort food, and if you use leftover cooked rice to make it, it comes together super fast!
I’ve lived in Atlanta for 14 years, and it was about time I perfected my vegan pimiento cheese recipe, y’all.
Sweet and sour pickled fruit and garden fresh mint make this simple summer salad deliciously complex. If you’re new to pickles, don’t worry. If you can boil water, you can pickle peaches.
You guys! I’m super excited to announce that I’m doing another pickling workshop at Freedom Farmers Market later on this month. These pickled peaches and blueberries are the recipe I’ll be teaching.
You can make this sweet and sour mulberry cocktail with blackberries, if you can’t find mulberries where you are.