This is not only a recipe but a repertoire piece, for your bachelor(ette) toolbox of living the good life. pexels.com

There’s a strange and completely counter-intuitive thing that has happened since I’ve gotten serious(…ish, who am I kidding?) about my blog here, friends: I seem to have lost interest in cooking for myself.

If, by some seriously crazy series of events, I ever had to give up animal products (or even–gasp–chose to on my own), the first thing I would want in a vegan kitchen is a stovetop smoker. pexels.com

This cake, gang. The thing about this cake… I made it almost out of obligation. I’d seen the recipe ages ago.

This dish was brought to you by sheer perseverance: two recipes conceived and attempted, with two Whole Foods trips for the second one. pexels.com

This is my favorite kind of dinner: half simple, comforting, and maybe a little indulgent, half “Let’s eat aaaallll the fresh colorful vegetables and live forever like all the good-looking grey-haired

You know how lemon cookies are always crispy and all shortbread-like? pexels.com

You know what a nice problem is? Having to decide on an appropriate title for a post on a cookie that is both a hot chocolate cookie and a double chocolate cookie. pexels.com

Honestly, when staring at a package of chicken come dinnertime, pretty much all I ever want to do is grill it (summer) or roast it (cooler months), and top the whole thing with seasonal fruit. pexels.com

Try this tasty kale sweet potato curry if you want something warm and comforting: fragrant and spicy, almost vegan, and coconutty all over. I just want us all to unwind and eat curry together. pexels.com

I’m still putting cheese in my waffles. Feta, in particular, has that groovy, delightful tang. Just a little something unexpected, you feel me? Plus–and this is arguably the very best reason to put cheese

Its savory, hearty but very wholesome–all brightened with some fresh dill. Borscht-meets-chicken-soup fusion! pexels.com

Mulled balsamic vinegar–and therefore, mulled balsamic vinaigrette–is also super, super scrumptious. It won’t get you nice and toasty (in more ways than one) like warm spiced wine, but it’s so, so perfect

Persimmons! If you have persimmons around, they’re likely one of two varieties: hachiya (sort of acorn-shaped) and fuyu (short and squat). You want fuyu persimmons for this: hachiyas are basically just

I haven’t made pancakes or waffles lately, but these crisp, chilly mornings lately are made for this sort of thing. pexels.com

I think we can all agree that roasting is absolutely the best (aside from perhaps braising) way to prepare anything in the fall, no? pexels.com

It’s just some humble, hearty pork, seasoned with tons of warm cumin. pexeles.com

It’s safe to assume that most people who eat panna cotta would not guess that it’s thickened with gelatin–panna cotta is just a nice, thick, creamy, cool dessert, and no, it won’t jiggle in a bowl… pexels.com

What you see here is my third attempt, after two pans of delicious but much too gooey–spoonable but not knifeable–substance. pexels.com

Excuse me while I roll my eyes soooo hard at raisin bran. And banana nut. And–though it pains me so–blueberry, too. In the friendliest of manners, of course. It’s just that muffins, though pretty much