total posts: 15
shinycooking.com
Get a taste of spring early: a vegan and gluten-free salad of bean sprouts, cucumber, and roasted tofu in spicy peanut dressing
An architecturally-correct rendering in gingerbread form of a false-front gold rush era house. Daring Bakers December challenge.
Nutty crescents — a classic holiday cookie comprising a sour cream dough rolled around a sweet walnut filling.
Mexican wedding cakes, or Russian tea cakes, made with whole barley flour. A grown-up twist on the original.
Tangy and sweet, this is your straightforward, straight-up coleslaw, exactly what comes to mind when thinking of potlucks or picnics.
[recipe] Halloween Boo-Burgers! French macarons sandwiched with lime-green peppermint buttercream - the Daring Bakers October challenge.
Basil-garlic mayonnaise elevates the humble BLT to a thing of beauty.
Easy one-egg omelet stuffed with Stupice tomatoes and crumbled bacon.
Learn how to can peaches! My aunt and I spent an afternoon preserving this beautiful harvest.
Caprese skewers: an easy, colorful, summery, fancy-schmancy looking appetizer.
A soft-crumbed chocolate cake, layered with decadent coconut-pecan filling.
Now updated for grownups: tuna salad with tangy lemon, sweet peas, and radish. Toss in toasted almonds, splash on Thai chili sauce, tuck it all into whole wheat tortillas with leafy lettuce
Freshly made, flavorful whole wheat tortillas. And they're easy to make. Seriously!
A smooth, lovely pink sorbet made from red currant juice.
Rabbit food - lettuce and strawberries - brightened by tangy feta, toasted almonds and strawberry vinaigrette