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.

This cake is one of the most beautiful things I have made in a while, to toot my own horn! I made olive oil cake a few years ago for a class and really loved its dense, yet spongey texture. Adding blood orange juice felt like the perfect use of the gorgeous seasonal citrus and a fun way to give a subtle tart flavor to an otherwise sweet dessert. This cake is a true winter delight, although equally as satisfying in the warmer months, especially when substituting lemon juice!

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.

With fall in full swing, the crisp Autumn air had me craving that classic cozy coffee and cake combo. I’ve seen so many beautifully festive apple orchard photos on social media during the past few weeks and I wanted to give you a recipe to use them in. Applesauce is great and all, but baked goods are really where it’s at!

In an effort to make the classic coffee cake my own, I asked myself, “How can this be better?” Naturally, my answer was add more cinnamon sugar crumble. I am pleased to present you a cake that is 50% sweet crumble, 45% cake, and 5% apple (roughly)… This sweet, fluffy, gooey cake is the perfect pairing for your morning coffee, afternoon tea, or as a delicious and satisfying dessert all on its own.

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.

On and off for the past few years, I’ve been testing different variations of carrot muffin recipes. I haven't found one that really did the trick for me until now. These are moist, light, and fluffy with a little texture from the nuts and carrots. And the warming cinnamon and cardamom combined with creamy, tangy cream cheese has me swooning *chef’s kiss*.

I honestly haven’t been a fan of chicken salad until I made it myself. I always thought it had too much mayonnaise and not enough of the good stuff — the nutty pecans, crunchy celery, juicy grapes, and tart, chewy cranberries.

My loaded chicken salad made with shredded rotisserie chicken has about as much of the “extras” as it does chicken and is much lighter on the mayo. The perfect ratio, if you ask me!

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…