How to Cook Farro

Learn how to cook farro with this step-by-step guide! Plus, find my favorite farro recipes, along with more serving suggestions for this delicious grain.

Do you have a favorite whole grain? I love everything from millet to quinoa, but if I had to choose one, I think it would be farro. It’s hearty and wholesome, with an amazing chewy texture and nutty flavor. I enjoy it all year long, but it really becomes one of my kitchen staples in the fall. Its toasty flavor is delicious with fall produce like squash, apples, and kale, and cozy herbs like sage, rosemary, and thyme are its natural companions. If you’ve never tried it before, now is the perfect time – toss it into salads, add it…

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No Bake Cookies

These no bake cookies are quick and easy to make—no oven required! Made with chocolate, peanut butter, and oats, they're rich, chewy, and delicious.

vegan

No bake cookies! If you’re not already making these irresistible, EASY treats, head to the kitchen and make yourself a batch. You’re going to love this recipe! No bake cookies were one of my favorite childhood desserts, and I still love them to this day. Made with simple ingredients like peanut butter, cocoa powder, and oats, they have a rich chocolate peanut butter flavor and amazing chewy texture. Given their name, you’ve probably guessed that these no bake cookies don’t bake in the oven. Instead, the dough comes together on the stovetop and sets up in the fridge. The process…

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Roasted Butternut Squash

Learn how to cook butternut squash perfectly every time! Enjoy roasted butternut squash as a simple side dish, or add it to fall soups, pastas & more.

fall / how-to

If you’re anything like me, you’ve already made a few batches of butternut squash soup by the time mid-October rolls around. But while butternut squash soup is hands down one of my favorite fall foods, my love for butternut doesn’t end there. When I’m not making soup, I like to simply roast butternut squash. Golden brown, caramelized, and seasoned with salt and pepper, it has a delectable sweet and salty taste and buttery texture. If you’ve never roasted butternut squash before, you have to try it this fall! Today, I’m sharing my go-to roasted butternut squash recipe. It’s super easy…

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How to Make Pumpkin Puree

This fall, skip the canned pumpkin and learn how to make pumpkin puree at home with fresh pumpkin (or squash)! It's delicious, easy, and fun to make.

fall / how-to

There are plenty of great reasons to know how to make pumpkin puree at home, even if you can find it in a can. Why make homemade pumpkin puree? You live in a country where pumpkin puree is not available in cans but you still want to partake in all of the yummy fall pumpkin recipes that are all around the internet and Instagram. You got overzealous at the farmers market because the pumpkin was so cute and fall looking, and you didn’t realize you’d have at least 20 pounds/9 kilos of squash to deal with. (pictured below) You got…

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Butternut Squash Soup

Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.

soups / vegetarian

My favorite fall tradition is making butternut squash soup on Sunday afternoons. On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove. As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when you’re finished, steaming bowls of butternut squash soup (that will last all week!) reward you for your work. In the past, my go-to butternut squash soup recipe has included coconut milk and curry spices, but this fall, I found myself craving one that was a bit more traditional. When I say traditional, I…

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Whole Oat Porridge

This whole oat porridge recipe transformed me from an oatmeal skeptic to a devoted fan! Creamy, hearty, and warming, it can be made sweet or savory.

breakfast / vegan

It’s no secret that I haven’t been a huge fan of oatmeal. See, every morning in college, I cooked instant oats for breakfast. They were cheap, quick, and they filled me up, but after years of eating them day after day, I got sick of their mushy texture and bland taste. I thought that nothing could convince me to try oatmeal again, until I saw the Porridge section of Amy Chaplin’s new book, Whole Food Cooking Every Day. I’ve been a fan of Amy for years – she’s the former executive chef of Angelica Kitchen (the NYC restaurant that first…

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Tahini Sauce

Creamy, nutty, and bright, this easy tahini sauce will become a staple in your kitchen. Drizzle it over falafel, grain bowls, salads, and more!

vegetarian / condiment

If you’ve been reading the blog for a while, you know that I love tahini. In the past, I’ve posted tahini cookies, salad dressings, oatmeal, and even ice cream, but today, I’m finally sharing my favorite 5-ingredient lemon tahini sauce recipe. This tahini sauce is incredibly versatile, as it shines on salads, sandwiches, falafel, bowls, and more! My basic version is similar to what you’d find at any Middle Eastern falafel or shawarma restaurant, but I’m also including three delicious variations here. Honestly, I can’t choose a favorite. They all pack a punch of vivid color and bold flavor, and making…

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Pickled Red Onions

Want to jazz up your next salad or bowl? Add pickled red onions! Tangy & sweet, they're the best way to give almost any dish a bright pop of flavor!

vegetarian / how-to

Pickled red onions have been an indispensable ingredient in my kitchen for years. Not only are they a gorgeous, vibrant pink, but they’re tangy, sweet, and a little crunchy. I like to say that they give sandwiches, salads, bowls, and more a “bright pop of flavor,” and though Jack makes fun of me for how often I use that phrase, I can’t think of a better way to describe them. Try making a batch of quick pickled red onions, and you’ll see what I mean. Top a few onto an otherwise good sandwich or salad, and it’ll become great. Their…

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Eggplant Parmesan

This baked eggplant Parmesan recipe will become one of your family favorites! Crispy eggplant is layered with herbs, tomato sauce, and cheese.

summer / fall / dinner

Growing up, my mom’s eggplant Parmesan recipe was one of my favorite things to eat. My family ate dinner together every night, and my mom always cooked it from scratch. Tomato sauce never came from a jar, and cheese was never pre-shredded because convenience foods like that were simply not worth the extra expense. Dinnertime was a sound routine for all of us… unless it was summer. Then, my sister and I had more important matters at hand. We had to keep lookout for the ice cream man, hold swing set jumping contests, and run relays in our jelly shoes.…

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Baked Sweet Potato

Learn how to bake sweet potatoes with these tips & tricks! Enjoy them with butter, salt & pepper, or in one of my favorite baked sweet potato recipes.

fall / how-to

When the air starts to get crisp in the fall, I start craving two things: a bowl of soup and a big, puffy baked sweet potato. Both are warming, cozy, and healthy. But while making butternut squash soup might be one of my favorite Sunday activities, a baked sweet potato is my weeknight standby. They’re incredibly easy to make, as your oven does 95% of the work. While they bake, you’re free to do as you please! Prep the remaining components of your meal, finish up with the day’s work, or catch up with family or friends. Then, take them out…

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How to Cook Fluffy Quinoa

Learn how to cook perfect quinoa every time with my tried & true method. Then, use it in bowls, salads, or one of my 17 favorite quinoa recipes below!

For a lot of you, back-to-school season is meal prep season. As you get into a new routine at work, at home, or at school, having meals ready to grab & go in the fridge can be a lifesaver. One of my go-to meal prep tips is having a cooked grain on hand to bulk up salads or add to bowls. Quinoa is one of my all-time favorites: it’s SUPER healthy, it pairs well with a wide range of flavors, and it cooks in under 30 minutes! Everyone has their own method for how to cook quinoa, but I’ve been…

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Hello, we're Jeanine and Jack.