Ever on a mission to replicate my heavenly coffee shop experiences from my visits to Finland, I made voisilmäpullat this month.

Stop buying prepared taco sauce at the grocery and prepare your own with tomato sauce, vinegar, and a mixture of spices.

Chicken and Dumpling Casserole is the easiest way to enjoy Chicken and Dumplings. This creamy and delicious chicken casserole is comfort food at its best.

This Instant Pot wild rice soup recipe is cozy and naturally creamy, so it's a 100% plant based dinner. Serve with crusty bread.

Super Crispy Roasted Potatoes are wonderfully flavored with a fantastically crispy extrior. These are seriously the crispiest potatoes I've ever eaten.

From Julia Newberry, my co-author of The Rancho Gordo Vegetarian Kitchen, we have this great burger alternative. We tried a lot of bean burgers and this was the one that worked for us. I actually prefer these as smaller fritters. From Julia: "I started out thinking I would make little bean “fritters” but ended up makin

From Julia Newberry, my co-author of The Rancho Gordo Vegetarian Kitchen, we have this great burger alternative. We tried a lot of bean burgers and this was the one that worked for us. I actually prefer these as smaller fritters. From Julia: "I started out thinking I would make little bean “fritters” but ended up makin

<a href="https://food52.com/blog/24633-how-to-make-mashed-potatoes">For better mashed potatoes</a>, take a cue from potato chips. Salt-and-vinegar is one of the most popular flavors for good reason: These ingredients balance all the richness and heaviness. The same idea can be applied here. Traditional mashed potatoes are <em>all</em> richness and heaviness—butter! milk! potatoes!—but by bumping up the salt and adding a whisper of vinegar, the recipe feels new again. I like malted vinegar (probably from all the times I’ve shaken it over French fries), but white, apple cider, and rice work too. This recipe is inspired by <a href=”https://food52.com/recipes/54401-diane-morgan-s-classic-mashed-potatoes”>Diane Morgan’s Genius Mashed Potatoes</a>, which taught me to add the butter, <em>then</em> the milk, so the butteriness gets to the shine. Serve with a pat of butter on top if you want to gild the lily—I always do. About the type of potato: Most people prefer starchy Russets, because they yield extra-fluffy mashed potatoes. I oscillate between those and Yukon Golds, which have a golden color and an especially potato-y flavor. Pick your favorite (or, if you’re feeling rebellious, do a mix).