TasteSpotting

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Get a taste of spring early: a vegan and gluten-free salad of bean sprouts, cucumber, and roasted tofu in spicy peanut dressing

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An architecturally-correct rendering in gingerbread form of a false-front gold rush era house. Daring Bakers December challenge.

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Nutty crescents — a classic holiday cookie comprising a sour cream dough rolled around a sweet walnut filling.

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Mexican wedding cakes, or Russian tea cakes, made with whole barley flour. A grown-up twist on the original.

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Tangy and sweet, this is your straightforward, straight-up coleslaw, exactly what comes to mind when thinking of potlucks or picnics.

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[recipe] Halloween Boo-Burgers! French macarons sandwiched with lime-green peppermint buttercream - the Daring Bakers October challenge.

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Basil-garlic mayonnaise elevates the humble BLT to a thing of beauty.

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Easy one-egg omelet stuffed with Stupice tomatoes and crumbled bacon.

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Learn how to can peaches! My aunt and I spent an afternoon preserving this beautiful harvest.

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Caprese skewers: an easy, colorful, summery, fancy-schmancy looking appetizer.

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A soft-crumbed chocolate cake, layered with decadent coconut-pecan filling.

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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

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Freshly made, flavorful whole wheat tortillas. And they're easy to make. Seriously!

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A smooth, lovely pink sorbet made from red currant juice.

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Rabbit food - lettuce and strawberries - brightened by tangy feta, toasted almonds and strawberry vinaigrette