olive oil

The Blueberry-Banana-Coconut Muffins

The first time I cooked with coconut flour, the muffins came out all soggy and wrong (though weirdly delicious anyhow). The second time, there was an avocado incident that we won’t get into here. But the third time, I felt like Goldilocks tucking into her third bowl of porridge: finally, it was juuuust right.

These grain-free blueberry-banana-coconut muffins are soft, moist, and lightly sweet. Since coconut flour is high in protein and fiber and absorbs a lot of liquid and fat, recipes that call for it generally also call for lots of eggs. These have eggs and coconut milk, as well as banana, honey, and LOTS of blueberries. They were [...]


The Roasted Chickpea Three-Way

This past weekend in the New York Times Magazine, Mark Bittman asks, “What Can’t You Make with Chickpeas?”  He has a point: Is there anything chickpeas can’t do? We know around here that, through witchcraft, chickpeas can transform into cookies. They can also turn into cake, brownies, sweet or savory muffins, crackers, socca, and even this weird, creamy, magical concoction called hummus.

So, can we have our chickpeas and eat them, too? Can chickpeas really have it all? And, most importantly: do we have room for more? The answer is almost certainly yes, yes, and yes. 

Roasted chickpeas are a simple, healthy, [...]


The Spinach-Dill-Walnut-Onion Frittata

My mother-in-law flies in for a visit just once a year, and I'd planned to cook up all sorts of delights for her. For her last night here, I thought I’d make a frittata — and not just any frittata, but an amazing one with leeks and fennel and dill and ahhh it's so good. I’ll share it with you soon, I promise! I often make it when I have guests coming in the springtime and want to make something that I can prepare partially in advance and then throw in the oven at the last minute so that they arrive to a house filled with a beautifully savory-sweet smell.


Lemon Olive Oil & Lemon Olive Oil Muffins

My family has been sick this winter. Never-endingly sick, it seems. The toddler, then me, then the newborn, then my husband, and then as soon as we get better, it starts up again. And so, citrus and, of course, olive oil have been on the menu around here, and LOTS of them both.

This past weekend, when I finally felt well enough to stand up and make something again, I thought of lemon-y olive oil muffins. I’m not sure if I've ever even eaten something quite like these before? But that didn’t stop me from craving them, or maybe just craving that summery fragrance. Looking for inspiration, I [...]


The Lentil-Coconut-Oatmeal Cookie Bars

They took her beautiful clothes away from her, dressed her in an old gray smock, and gave her wooden shoes. "Just look at the proud princess! How decked out she is!" they shouted and laughed as they led her into the kitchen.

There she had to do hard work from morning until evening, get up before daybreak, carry water, make the fires, cook, and wash. Besides this, the sisters did everything imaginable to hurt her. They made fun of her, scattered peas and lentils into the ashes for her, so that she had to sit and pick them out again. In the evening when she had worked herself weary, [...]


The Carrot-Almond Breakfast Cake

For months now, I’ve been leaving a glowing trail of dessert recipes. Recently I’ve begun to gather them up, turn on my oven, and bake. But once I get going, I’m like Hansel and Gretel gnawing on the witch’s house: I CAN’T STOP MYSELF. I want a taste of this, and oooh, what does that taste like, and what would it be like if I mixed this with that one over there… and before I know it, I’ve cooked enough to build my very own magical sugary cottage.

There are an infinite number of scrumptious cakes, and I don’t know if it’s [...]


Berry-Vanilla-Olive-Oil Flourless Springtime Clafouti

Where I live, there’s still frost in the early morning, and most days I leave the house bundled in a sweater and jacket. But. The hyacinths are up, and above the front porch a pair of finches are at work building their nest with strands of shimmery, iridescent Easter-grass. Spring is here! Is it here yet?

Berries, the quintessential spring-summer fruit, are definitely not. Luckily, I have frozen berries hidden away, ready to transform into something unexpectedly perfect for the any-day-now springtime. For me, this recipe pulls it off: after eating it, it’s spring.

Clafouti is one of the most gratifying breakfast-desserts I know: It looks elegant, tastes like a [...]


The Double-Dare You Hot Chickpea Brownies

Ever since I made those chickpea cookies, I’ve been yearning to brownie-ify them, and I finally have the recipe down. And, since it’s getting good and hot outside now over where I live, I added in some spice to heat things up even more. Like the I DARE YOU cookies, these are a high-protein, gluten-free, dairy-free treat, made with pureed chickpeas instead of flour, and lots of eggs. With the nuttiness of chickpeas, the warm, deep chocolate-y flavor of cocoa, melted chocolate, and dark chocolate chips, and the spicy mix of cayenne-ginger-cinnamon, they definitely have a complex, surprising flavor, and a nice kick at the end. For me, the [...]


The "I Dare You" Chickpea-Peanut-Butter-and-Honey-Dark-Chocolate-Chip Cookies

These cookies perform a Rumplestiltskin-style trick: One minute you’ve got a pile of beans, the next minute, gooey, decadent, I-want-to-eat-every-last-one cookies. It defies logic. And it sounds more than a little gross, and just, *why* would anyone do this, and how, and, really, WHAT?!?


Believe me I know!

Nevertheless, I made them. I’ve been fixated on chickpeas for weeks now (honey-roasted chickpeas, anyone?), and also on making the perfect peanut-butter-olive-oil-dark-chocolate-chip cookies. (You would not believe how many deliciously imperfect pb cookies I have in my freezer right now.) But at last, these two obsessions collided, and I am in awe. Remember the booodseees? No? After eating these, [...]


Olive Oil for Breakfast and Ever

"But new research suggests that some of the benefits of olive oil might be contained in its aroma."

WHAT. Right when you think you're beginning to understand.