These mango muffins with coconut streusel are a tasty way to bake with mango, a sweet and juicy tropical fruit.

These waffles are flavored with the warm spices of gingerbread. They are crispy on the outside and tender on the inside.

This double chocolate zucchini bread contains both cocoa powder and half of a pound of chocolate chunks…. and two medium zucchinis.

This whole wheat quinoa bread is packed with high protein quinoa and flax seeds.

This sourdough country bread is made with sourdough discard. You don’t have to make sure your sourdough starter is perfectly ready.

These banh mi sandwiches are filled with pork that is broiled and then simmered in a caramel sauce of almost burnt sugar and fish sauce.

Take your favorite sourdough bread dough recipe and fill it with lots of butter pieces to recreate the layers of a croissant.

This sourdough quinoa bread, with its long fermentation time and added whole wheat flour and quinoa has a wonderful sourdough flavor.

These gingerbread scones, with both ground ginger and candied ginger, are a wonderful way to spice up your morning.

These Korean style beef short ribs with bok choy are savory with a hint of sweet and are super tender and succulent.

This Crème Caramel a l’Orange Fraîche is a fresh and citrus-y take on the classic vanilla Parisian brasserie and restaurant dessert.

This simple summer vegetable soup recipe is so flexible and versatile.

Make this corn and cantaloupe salad with pickled red onions and roasted chile when fresh corn is at its sweetest.

Aren’t these Peaches and Cream Mini Cheesecakes cute? I love making bite-sized and mini-sized desserts. They just taste better!