When I (Kate) was pregnant with Persephone, we moved to Utah and joined a supper club. Maureen Matthews, a fabulous cook, was in the supper club and we still make this wonderful still make this simple, delicious, and versatile recipe from her.
Read MoreWe hope the faces around your table will light up with the first bite, the way they do around ours. This one pleases all the generations.
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Let’s make one thing clear: I (Amelia) have zero interest in cheese-making. Like, actual cheese making. The kind of cheese making that requires me to buy things like rennet and cultures. This is not that at all. It’s just milk, cream, salt, vinegar - and less than an hour of your time.
Read MoreSatisfying because of flavor, because of texture, because they evoke breakfast tables from farmhouse to penthouse--my stars we love oats. These waffles are a lot like cooked oatmeal, only even chewier and, because the iron has browned them, more delicious. Look forward to a perfect Saturday morning breakfast.
Read MoreI (Amelia) love biting into the many layers of fresh vegetables smothered in warm hummus, held by a soft tortilla. These are easy, portable, and yummy - perfect picnic and lunch packing food.
Read MoreOne day, I got it right—my one true hummus. Now, I make a hummus so delicious that when we have some in the fridge, I lie in bed thinking about it, wishing it were time to eat.
Read MoreI (Kate) find it difficult to convey how important this recipe is to our family well-being. When I want dessert, I almost always think of this first, and then I have to decide: oatmeal chocolate chip bars or something else?
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Gearing up for covid-19? I have just the pantry-recipe for you. I don’t know why these beans taste so good, but my stars, they are good. Take five minutes to put them on in the morning, turn them off in the evening, and your soul will thank you.
Read MoreSome of our favorite recipes have come from potluck meals. At the gathering where I first tasted this salad, I felt worried— if I left without finding out who made it, I might never taste it again.
Read MoreOvernight oats are a sort of comfort food for us. Creamy from the yogurt, lightly sweet from the honey, and wholesome from the oats - they’re decadent and nourishing all in one.
Read MoreNourishing to the soul as well as the body, chicken pot pie is the best winter food I (Kate) know. Every member of the family is happy when they smell this baking in the oven.
Read MoreIn honor of St. Valentine, we dropped a red hot candy into the center of each cupcake. The candies melt inside the cupcake, adding a bit of cinnamon flavor and a smudge of red to remind us to be good to each other.
Read MoreOn lazy nights, when I (Kate) want something fresh and warm but don’t have the energy to make it, biscuits are the answer. I can get them in the oven in less than ten minutes, leaving just enough time to put on a little music and scramble eggs to go with them. Or slice some cheese and fruit and arrange them on a plate for the table.
Read MoreMy friend Heather Petersen loved these enchiladas, but she didn’t cook. Instead, she bought the ingredients, printed the recipe, and asked (or paid!) people to make them for her. They aren’t difficult; she just didn’t want to make them. And she really wanted to eat them.
Read MoreServing this with soup changes my emotional reaction from, “oh nice, there’s cornbread,” to a happy song that drifts into my head throughout the day “Jalapeno Cornbread for dinner tonight!”
Read MoreWere any of you lucky enough to attend a school where they served peanut butter bars for lunch (back before the peanut butter allergy epidemic)? I (Kate) loved them so much that Gia, Sam’s mom, called my alma mater for the recipe and a kind lunch lady scaled it down and gave it to her. We have played with it and can now offer you the ultimate, soft, chewy, oat-y, chocolatey dining experience.
Read MoreWe are thrilled that our friend Alice Faulkner Burch joined us to share her recipe for Black-Eyed Peas. Alice ate these when she was growing up, and she makes them again now. Alice’s peas have a milder flavor than those from other recipes we’ve tried--maybe because of the long soaking time. Her peas were creamy and soothing, and she taught us a few life lessons as we cooked like her mama used to do to her. Cooking the way her mama taught reminds Alice of the wisdom her mother shared, and we will remember her insights every time we make this dish.
Read MoreI (Amelia) don’t know how you all are feeling this Boxing Day, but I, for one, am very ready to move on from my holiday feasting. Don’t get me wrong, I love chocolates and cinnamon rolls and cake and caramel and dairy and toffee and cookies and fudge and more cake and more chocolate and biscoff butter and oh my goodness I almost exploded from all of the food. Point being, do you need a break from decadence too? Great. We’ve got the recipe for you.
Read MoreI (Amelia) am sure of what the best quiche should taste like: creamy and just the right amount of decadent. Never chalky, never overbearing. When mom ran into this quiche recipe fifteen years ago, it was the first time she’d actually enjoyed quiche. It was smooth and flavorful, nothing like the dry quiches she’d known before.
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