Blister your summer produce and toss it in an umami sauce of tahini, gochujang, mayo, honey, and lime.

This tater tot frittata has all the lovely green things—asparagus, zucchini, and peas—plus a creamy herb dressing for drizzling or dipping.

Turn your surplus rhubarb into a tart shrub to mix with sparkling water, Moscato, or spirits for a refreshing sip.

Creamy banana custard, buttery almonds and graham crackers, caramelized bananas, and whipped cream.

Sit down to steamy squash bowls with ten layers of flavor—a nourishing yet low-maintenance meal.

Step up your lunchtime eggs with soy gochujang cabbage and a cool cucumber yogurt sauce.

These crispy and delicate cookies are the alchemy of little more than oats, sugar, and butter.

Consider this an ode to late fall: a time of bare trees, long evenings, and standing at a warm stove, stirring broth into rice.

These adorably spooky treats are a delicious and playful addition to any Halloween party spread.

From crispy tofu and crunchy slaw to sweet and tangy dressing, here's the process for my weekly grain bowl.

Creamy, spiced, and iced, this oat milk latte is the official drink of the transition between summer and fall.

Celebrate harvest season with a bowl of autumn's finest, including butternut squash and Brussels sprouts.

Scoop it with tortilla chips, spoon it over fish, or slurp it straight as a gazpacho—perhaps directly from the bowl.

This five-ingredient, no-churn ice cream cake satisfies summer's craving for all that is tart, cold, and creamy.

This summertime pasta is lightly sweet and carbon-kissed from freshly charred bell peppers.

Share one of these decadent, open-faced macarons with a loved one—or claim the whole thing for yourself.

Hot, buttery, and indulgent meets cool, clean, and refreshing in my go-to Super Bowl meal.