Strawberry Basil Gelato.

Cooking from my friend Jennie Schacht’s new book “I Scream Sandwich”–including her recipe for PB&J Ice Cream Sandwiches.

Lighter Chicken Parmesan.

Peanut butter cookies, sandwiched together with a chocolate peanut butter filling. They will melt in your mouth!

Chilled Spicy Carrot Soup with Yogurt Sauce from Deborah Madison’s Vegetable Literacy. Perfect for Meatless Monday.

Tart rhubarb and vanilla flecked cake donuts with a simple rhubarb glaze. Gluten-free!

How to Make Butter.

Review of Practically Raw Desserts (including these cookies!) and a guest post from the author, Chef Amber Shea!

Chocolate lovers beware! This parfait has a dark chocolate foundation with a vanilla custard top – topped off with bittersweet chocolate.

White beans with bacon, fennel, carrots, onions and smoked bourbon paprika.

How to turn your dinner into brunch or lunch the next day: Put an Egg on It! Polenta with Mushrooms, Cheese & Herbs and An Egg.

Moroccan Orange Cake :: A sweet nectar of orange syrup soaks beautifully into this lovely cake, and sings of springtime.

This is the ultimate sweet potato pie. The ULTIMATE people!

Vegan coffee cake from the slow cooker? It’s not only possible, but delicious too!

Vegetarian & Vegan Burnt Eggplant Dip with Pomegranate Molasses and Pomegranate Arils from Plenty Coockbook.

Madeleines from the Bouchon Bakery cookbook. By 10-12 year old boys!

Its the last day for Jello-A-Day! One vintage jello salad everyday for the month of January. Check out this favorite, Lavender Jello.

Apples, pumpkin and walnuts combine for this moist, satisfying muffin.

Sausage and Red Pepper Polenta Cobbler is a one pan wonder.

Barley risotto w/ marinated feta from Ottolenghi & Tamimi’s Jerusalem cookbook.

A tangy Meyer lemon cake made with more than 1 pound of lemons.

{RECIPE} Two-Potato Vindaloo from Plenty perfect for Meatless Monday! A delicious and filling vegan recipe.