When I’m faced with deciding what to make when I’m having a rough day, I ask myself, “What feels most like a hug to me right now?” Sometimes it’s a hot bowl of soup, but most often it’s something baked. Banana bread — our collective quarantine hero — still always feels like a warm sweater on a chilly day. Comfortable, cozy, nostalgic. So, if you’re having a tough time today and are wanting to try something new yet familiar, try this banana bread recipe. My hug to you.

File this bread under: Things You’d Find At the End of a Rainbow. This thick, slightly sweet bread paired with a generous smear of salted butter is a delicious ode to my Irish-American heritage.

Soda bread has been my favorite holiday food tradition ever since I was a kid and I’m sharing my family’s recipe with you, aren’t you lucky? I’ve made a few edits over the years to adjust it to my palate and dietary needs. While the traditional recipe calls for buttermilk and butter, my family has always used sour cream instead. Which I’m grateful for because it simplifies the prep time significantly! I’ve used gluten free flour, subbed currants for raisins, and swapped in plain greek yogurt for sour cream. These edits make this recipe feel my own, and allow me to reduce my food waste (I am not a frequent consumer of raisins or sour cream).

I’ve always been a stuffing fan from day one. Stovetop brand stuffing was always my favorite. The mix of intact pieces of bread held together with the creamy, thick blend of broth and breadcrumbs. I’m drooling just thinking about it! Over the years, however, my palate (and gut) has changed. Now, the Stovetop brand is far too salty for my taste and the wheat irritates my digestive system. So each year, I chase the high and test out new ways to make it just as good as I remember.

This year I found the secret to the perfect mock-Stovetop stuffing. And it’s… In this recipe, I use mushroom broth and soy sauce to mimic the savory poultry flavor that is usually infused into store bought mixes while fresh herbs elevate it to home-chef status flavor. It’s a simple 1-pot recipe packed with a lot of nostalgic flavor, does it get any better than that?

When I got my first cast iron skillet a few years ago, the first thing on my mind to make was skillet cornbread. I love the sweetness and soft yet subtly crunchy texture of cornbread and knew that when made in a skillet, I’d love it even more. The cast iron crisps the edges and bottom ever so slightly and it’s just perfect. Trust me, you’re going to want to try this!

In this recipe, butter and maple syrup keep the bread fluffy and moist with just a hint of sweetness. Because it’s lightly sweetened, this cornbread has the versatility to go either sweet or savory. Pair it with a pat of butter, drizzle of honey, or a smear of jam for a delicious breakfast or snack. Serve it as a dinner side or atop a nice warm bowl of chili for lunch.

Well, it’s that time of the year again. I’m officially pumpkin-ed and apple-ed out! With Thanksgiving in a few weeks and December just around the corner (already?!), I’m switching gears towards good tidings of cheer with these delicious gingerbread donuts!

In this recipe, molasses paired with the warming spices ginger, cinnamon, and clove make these cakey donuts shine bright. They’re a perfect share for holiday parties, a cheesy Hallmark Christmas movie marathon, or to leave out for Santa. Dusted with snowy powdered sugar, they’re a delicious and festive bite of holiday cheer!

PS If you don’t have a donut pan, this batter can easily be made into a loaf of gingerbread with just a tweak to the cooking temperature.

It’s fall, ya’ll! Although it’ll be a few more weeks until the crisp air reaches Portland, I’m already in cozy fall recipe mode. One of my favorite parts of eating with the seasons is the craving transition between seasons. Like clockwork, as soon as September rolls around, I’m already pining for chilis, squash-based dishes, and warming spices… One of my fondest memories from childhood is baking pumpkin bread with my mom in the fall. Nowadays, I use my own recipe that is just as fluffy, moist, and delicious as my childhood favorite.

If you’re fortunate enough to have your own veggie garden, have access to a community garden, or have been to a summer farmer’s market, you know summer time is prime zucchini season. Growing up, my dad would plant summer squash in our garden and we would have buckets and buckets of zucchini. By summer’s end, we were sick of grilled squash and practically had a conveyor belt of zucchini bread shipping out to neighbors and friends.

I really took those summers for granted — all the missed opportunities to experiment with zucchini recipes! — and I still find myself nostalgic every time I see or make zucchini bread. Now, it seems zucchini has become best known as…

I know what you’re thinking — quinoa for breakfast?? — I get it but trust me, this is a game changer! For me, one of the most difficult parts of breakfast is finding a quick meal that’s going to fill me up and fuel my busy mornings. A lot of traditional breakfasts can be carbohydrate heavy (toasts, granola, cereal, instant oats) and leave us hungry way before lunch when they’re not paired with enough fat and protein.

Quinoa is a great morning grain option because it provides complex carbohydrates, or fiber, and protein. In fact, quinoa is one of the few plant-based protein sources that…