Granola is the Swiss army knife of food. It can be sweet. It can be savory. You can eat it as is (snack), you can have it with milk (cereal), you can use it as a topping (condiment), the list goes on and on. Once I learned how to make it from scratch, it felt
I have a pretty lousy memory when it comes to recipes—a major reason why this blog even exists—but this one is so simple, it’s one of the few I have memorized. It’s a great one to whip out in a pinch when a cookie craving hits, because it consists entirely of pantry staples and can
I whip out this dish when I crave Chili Con Carne, but am all out of ground meat. And since this version is just as hearty, I don’t miss it. The beans are the star here and I use whichever I have on hand—kidney, pinto, black, or a combination of these—it doesn’t matter. (Kidney beans
