Peach and Blueberry Crumbles
It’s as much a transfusion as a dessert, sending all that sunshine through your veins.
Author: Rebecca Crump
My name is Rebecca. I recently married Jeff, a dreamy tech junkie who needs an iPhone, people. Seriously. We live with our dog and cat, both named Henry.
Three months ago, I was head pastry chef at a German bakery. My life revolved around strudel.
Now, I'm a newlywed living in a new city. Does that make me a housewife or an unemployed chef? I'm not sure. I prefer to think of myself between periods of greatness.
To contact me, please e-mail [email protected].
Baked Shells with Fontina and Parmesan Bread Crumbs
An Italian version of macaroni and cheese.
Meatless Monday: Portobello Burgers with Pesto, Provolone and Roasted Red Peppers
You’ll find this at the intersection of Good for You and Delicious.
Edna Lewis’ Fresh Peach Cobbler with Nutmeg Sauce
Edna Lewis’s classic recipe for sweetened sliced peaches swaddled in buttery pastry.
Chicken Kebabs with Lemon and Rosemary
They taste like summer on a stick.
Cuban Black Beans
Layers of flavor make these beans taste slow-cooked, but they only take about 30 minutes.
Fresh Sweet Cherry Pie with Coconut-Almond Crunch Topping
The perfect lazy-day cherry pie for those times when you want to skip the lattice and get to the eating.
Meatless Monday: Vegetable Fajitas
All the smoke, sizzle and spice, minus the meat. Because meatless doesn’t have to be boring.