Caramelized onions and winter greens combine in a dairy-free dip that feels indulgent
Recipe: Tahini, sesame paste and avocado add creaminess to this dip — a guaca-hummus of sorts.
Recipe: Tahini, sesame paste and avocado add creaminess to this dip — a guaca-hummus of sorts.
Recipe: What to do with crispy spicy tofu? Eat like hot fries dipped in a sauce. Top soups, noodles, or rice bowls. Pile onto bread with pickled veg for a vegan banh mi sandwich.
Recipe: Whether you’re superstitious or not, this bowl is an excellent way to sustain yourself through the winter months.
Recipe: Here is a a nutty twist on the beloved jam thumbprints and delicious, tender ricotta “cake” cookies.
From wild berry products and birch syrup to local sea salt, seafood and spirits, there are a lot of options.
Recipe: If food is one of your love languages, this citrus confit — slow-cooked in olive oil to render the lemons and oranges plump and silky — might be the most versatile offering you could make.
Recipe: This creamy casserole recalls the holidays in Stockholm, but it’s Alaskanized with local potatoes and wild salmon.
Recipe: This pie ticks all the boxes - sweet, savory, boozy and comforting.
Recipe: Soaking stale bread gives this version extra moisture that’s an antidote to the much-scorned dry stuffing of many holiday meals.
Recipes: This is a tender, deeply-flavored maple almond pumpkin bread that slices nicely once it’s cooled enough.
Recipe: The base is simple, made of a light blond roux, the “holy trinity” (celery, onion and green bell pepper), tomato, spices and seafood.
Recipe: If you want to feature apples in all their glory, go with just a crisp topping of buttery oats, nuts and brown sugar.