The other day, I spotted a solitary ripe banana languishing on the counter. In my household, ripe bananas mean it’s time to do some baking! Rummaging through the fridge and pantry, I found some leftover homemade caramel sauce and an unopened bag of pecans, and the idea hit me: caramel banana pecan muffins! ...
whole wheat
Rosemary Wheat Crackers
I have to admit that when my parents first told me they had made homemade crackers, I rolled my eyes. I find store-bought crackers perfectly satisfactory, so I couldn’t imagine wanting to make my own, since I prefer to spend my time in the kitchen cooking and baking things that are significant improvements upon store-bought varieties, like homemade chocolate chip cookies. Over the holidays, ...
Cranberry Sweet Potato Couscous
Couscous and I did not get along when I was a child. I think I regarded it as a poor substitute for white rice, which I loved. It wasn’t until sometime in college that I realized that couscous was actually pretty great in its own right, and—the best part for a student pressed for time—it cooks a lot more quickly than rice! ...
Pasta with Butternut Squash, Sausage, and Arugula
According to my mom, squash and yams were some of my favorite foods as an infant. I apparently ate so many of them that the bottoms of my feet turned slightly orange in color, at which point my mom (rightly) became concerned and scaled back my squash/yam consumption. I don’t remember any of this, and oddly, from as far back as my memory permits, I hated squashes and yams. Incidentally, “squash” ...