One of Anna’s favorite dishes from one of her favorite restaurants, Dunsmoor. From a KCRW interview with the owner: “What’s the key to great cornbread? You need a hot pan, says chef Brian Dunsmoor. His version, which is based on a recipe by Edna Lewis, one of the greats of Southern cooking, incorporates Anaheim chilies (or Hatch, if you’ve got ’em) and cheddar cheese. And butter. Lots and lots of butter. ‘People have described the butter we put on it as slutty,’ Dunsmoor says with a laugh. He also asserts, ‘Cornbread should not be sweet. You put sweet stuff on top of cornbread.’” There’s…
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See the RecipeRecipe that Anna found and made for dinner. It was delicious!
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See the RecipeRecipe shared by Jill for our nutrition reboot. Makes a delicious salad for lunch or dinner.
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See the RecipeRecipe that Jill shared with us for our nutrition reboot. Makes a delicious salad for a healthy lunch.
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See the RecipeRecipe that Jill shared with us for our nutrition reboot. My first attempt didn’t set but for my second attempt I used newer chia seeds and increased the amount and it set great and was delicious. Also nice with chopped nuts sprinkled on top and some oat or almond milk poured over it.
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See the RecipeRecipe that Jill shared with us for our nutrition reboot. It was delicious!
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See the RecipeRecipe that Jill made for us during our nutrition reboot. They are delicious, moist, sweet cookies.
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See the RecipeThis is a recipe that Jill shared with us during our nutrition reboot. The cookies are tasty and a good, healthy choice at any time.
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See the RecipeThis is a recipe that Jill shared with us during our nutrition reboot. It’s quick and delicious.
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See the RecipeA recipe shared by Jill who wrote, “Y’alllllll, Just baked these up – seriously some of the BEST cookies I’ve had, regular OR healthy! They got zero business being this good!”
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See the RecipeThis is a recipe that Jill shared with us during our nutrition reboot. It’s delicious and pretty easy to make. When we made it, we skipped the slow cooker method and just made it in a pot on the stove and it turned out great!
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See the RecipeThis is a recipe that Jill shared with us during our nutrition reboot. It’s delicious and quick to make. A great lunch option.
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See the RecipeThis is a recipe that Jill shared with Anna for us to make during our nutrition reboot.
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See the RecipeRecipe that Anna found and we tried during our 14 day nutrition reboot with Jill. It’s sweet and delicious and would eat it outside the reboot.
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See the RecipeRecipe used by Anna’s family for aebleskivers that Anna’s grandfather would make every Christmas morning.
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See the RecipeThis is the recipe for the scones served at the All Time Restaurant in Los Feliz (where Anna and I had our first date) and taken from their cookbook. These make delicious scones and they really do freeze very well. My only note is that the original recipe calls for too much butter (1 3/4 cups). The first time I made them, I followed the recipe exactly and they were amazing but it did feel like there was a bit too much butter in them. The next time I made them, I reduced the amount of butter by 1/2 cup…
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See the RecipeNY Times recipe by Nancy Harmon Jenkins who states, “There’s a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any…
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See the RecipeDelicious cake that Cate made for her birthday. Recipe came from Butternut Bakery website which states, “This incredibly fluffy lime cake is soaked in sweetened coconut milk and topped with coconut whipped cream. Think of a cross between a tres leches cake and a poke cake, where it’s not as drenched as tres leches but the soak isn’t thick enough to produce the poke cake effect – all while producing a delicious texture. It’s also incredibly light and not too sweet, making it the perfect easy cake for Summer!”
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See the RecipeFrom a recipe that Cate shared with Anna that was originally gluten-free and dairy-free that we modified using gluten and dairy and increased some of the ingredient quantities and it was delicious!
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See the RecipeThis is a recipe that Scott shared with Heather, who made it for a big family dinner when Anna and I were visiting and it was Delicious. Anna and I then made it for her family and it turned out great again.
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See the RecipeCake made for Anna’s birthday party in 2024. It was a big hit and was dense, moist and chocolatey. Would definitely make again.
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See the RecipeCake made for Anna’s birthday party in 2024. The cake was light and tasty but didn’t transport well with the layers sliding around and becoming a bit of a mess.
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See the RecipeRecipe that Anna found and made and they were delicious! They’re vegan and gluten-free.
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See the RecipeRecipe shared by Anna’s friend, Cate, from the cookbook “Tartine All Day: Modern Recipes for the Home Cook” which states, “This is a favorite all-purpose dough, inspired by a classic rugelach, in which cream cheese combines with butter to make an extra pliable and slightly tangy dough. Rugelach is an Ashkenazi Jewish sweet with roots in Eastern Europe. The dough is usually spread with a filling of raisins or nuts and rolled into crescents. Because the dough is half the treat and is meant to be both tender and durable, I saw the potential for a gluten-free version to become…
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See the RecipeRecipe posted on the Joy The Baker blog which states, “A perfect Autumn cookie with chai spices and extra nutmeg inspired by Taylor Swift.” Anna made these cookies for a family dinner in December 2023 and they were a big hit!
