I grabbed a spoon and thought I’d try a bite. It smelled amazing, but so does soap, so I approached with caution. When I finally took a taste, I was in heaven. It was like a giant, sticky, soft pumpkin chocolate chip cookie. The orange sauce provided the perfect balance of subtle acidity and I immediately put my spoon down to find mom and tell her how incredible it was.
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Chickpea and Sweet Potato Korma
I (Amelia) was looking through my mom’s cookbook when I came across something titled “Sweet potato and cashew curry over coconut rice” and knew I had to make it . . . by the end the korma came out pretty different and completely delicious. It put us all in such a good mood that we were chuckling about how dandy our family life is (not our usual dinner conversation).
Read MoreApple Oven Pancake
If I (Amelia) may synesthesia-ize my adjectives, then I would call the flavor of this pancake golden. The crisp top tastes bronzen with flavor and butter (bronzen is not a word, but that’s how it tastes); the sweet/tart apples are meltingly tender; the inside soft and plush.
Read MoreThe Best Apple Cake
When I (Amelia) tried a bite of this cake not less than four days after it came out of the oven, I was shocked and delighted to find that it was still soft, moist, and completely delectable. Sporting a crackling, crisp cinnamon and sugar crown and soft, apple kissed layers hidden beneath, it’s the best apple cake I’ve ever had. Frankly, it’s one of the best CAKES I’ve ever had.
Read MorePumpkin Waffles
This much is true: food like this speaks a soothing language, and these waffles are scrumptious. (Photo by Aimee Hickman)
Read MoreApplesauce Cake
Applesauce Cake is good for sharing because it travels well, stays fresh for several days, and makes two loaves. Also, the flavor. Each bite subtly conveys apple season and a bit of warmth. The cake tastes like the golden light that illuminates trees and so entrances us in the fall.
Read MorePear Sauce
I (Kate) started making pear sauce both as a way to use up pears and as food for baby Persephone. Ina Garten bakes her applesauce, so I decided to do the same with pears. Once I started making it, there was no going back.
Read MoreVegetable and Hummus Wrap Sandwiches
I (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 MorePumpkin Chocolate Chip Cupcakes with Maple Cream Cheese Frosting
I’d (Amelia) like to call this my first recipe, but in reality it’s not. My first recipe, conceived in about five minutes when I was maybe ten, closely resembles some of the health trends of 2019. It was a baked dessert boasting an enticing ingredient list: oats and bananas. By my vague memory (and the memory of my mom), I mashed bananas and oats together with an egg and baked them. I was very excited. Until I tasted it. Despite my parents’ best efforts to compliment and eat it all, I knew it was gross. (And, upon asking mom today, I discovered that she did think it was gross after all. Parents lie too, I guess.)
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