Sauces & Condiments

For a long time, I refused to eat tomato sauce. I ate my pasta plain and when I got pizza, I would carefully separate the cheese from the crust,…

I feel like I need to clarify the title of this post a little bit. Maybe it would be better if I called it “How I Make Cashew Mayo.”…

I’m not a lazy cook, but I’m also not opposed to a few shortcuts now and then. One shortcut that I use a lot is jarred pasta sauce. Because…

Mushroom stock makes a great vegetarian substitute for beef stock in recipes, but buying fresh or dried mushrooms to make it can be pricey. Our method cuts the cost…

This sauce recipe can be served with lots of meals. It’s definitely going to become one of your go-to recipes!  …

Provolone is a cheese originally from southern Italy, though it is now also produced in the northern regions of Italy. Made from cow’s milk, this semi-hard cheese comes in…

I adore pesto. It’s packed with flavor, incredibly versatile and the ingredient combinations are seemingly endless. I love to switch it up with different nuts or seeds, spinach or…

There was a time, many years ago, when I only drank soda. Once in a while, when I was feeling like I wanted to be healthy, I’d drink juice…

Shakshuka-style baked eggs are having a moment, and we’re in love with their robust flavors and super-simple preparation. When it comes to a high-impact, low-effort breakfast you simply cannot…

Champagne mangoes are worth getting excited about. We’ve written about them  before in our Sweet & Spicy Mango Fajitas and Coconut Mango Overnight Oatmeal recipes. They’re sweet and perfect and they never…