This is the best nut-free vegan mac and cheese. Velvety, decadent, cheesy; 5-ingredients, nut-free, no blender needed. And it only takes about 20 minutes to make.
You can eat this dish. How do I know? Because I don’t think there’s any dietary restriction that it doesn’t skirt around. Except raw, but I’m not even sure people that do that diet are really human anymore. (I think they’re technically a kind of vampire).
Vegan scrapple might appear to be an oxymoron, like “light butter,” or “jumbo shrimp,” or “bipartisan cooperation,” but for us, it makes perfect sense.
Here’s a riddle for you: what’s soggy and dry at the same time? Low-carb bread.
I don’t know if I can convince you to drink this by using words. I’m not even sure I should tell you what’s in it.
There’s probably nothing Irish about pesto, but there’s probably nothing Irish about green food coloring in Budweiser either, so I’ll take all judgments for this recipe with a grain of salt.
Swimsuit season is coming up. This has nothing to do with that.
When I was younger, breakfast was just an excuse to eat dessert. Muffins are really just big cupcakes. Jam is just fruit icing. French toast is just bread pudding. I don’t think I need to start on pancakes. In light of that, I’m not sure why eating ice cream for breakfast is such a stereotypical travesty.…
Sarah and I are two very lucky people who made one very unfortunate mistake – I’m typing this blog post on an 11-hour flight to Honolulu, HI, after staying awake for 24 hours in order to sleep through this 5,000 mile journey. To help with this endeavor, we decided to invest in a sleep-aid –…
Sarah’s brother, Bread Smith, is here. He has a name, but nothing feels relevant next to fresh bread unless it’s a condiment.