You might have two red flags popping up in your mind about this recipe. First red flag: it breaks one of the Dahlia Kitchen “rules” about salads; that they should have lots of yummy and varied toppings. Second red flag: it looks like someone tore up lettuce, threw it in a bowl, snapped a few […]
Read More
I’m cheating a little bit – this isn’t exactly a new recipe. It is a long needed remake of my sweet potato and zucchini latkes, which were delicious but never held together as much as I wanted. Reworking this recipe over and over in quarantine had me asking the question, “at what point does a […]
Read More
The most common request I receive is for quicker, weeknight-friendly meals. This recipe is exactly that. It’s a “one pan” and leftover friendly dish (why not save yourself the trouble of making lunch the next day?). We eat these wraps on a regular basis, and sometimes I’ll change things up and make them into a […]
Read More
If you are a fan of no-bake cookies, then these snack bites will likely be right up your alley. The main differences are these have hardly any sugar (just a bit of maple syrup), no boiling on the stove is required, and they contain a few healthier ingredients so we can get away with calling […]
Read More
I’ll be honest, what I really want to eat right now is a vat of macaroni and cheese, not a smoothie. But for myself and many others, January has evolved to be just as much of a mental reset as it is a dietary cleanse. I acknowledge that diet culture is damaging and body shaming […]
Read More
On the spectrum between carrot sticks and a decadent baked brie, my favorite appetizers fall somewhere in the middle. Don’t get me wrong, there’s certainly a time and a place for both (hint for what’s coming next to the blog…. and it’s not carrot sticks). Needless to say, I was pleasantly surprised when some kitchen […]
Read More
My favorite thing about delicata squash doesn’t have anything to do with it’s luxurious, almost creamy taste, but rather the fact that I don’t have to spend what feels like hours of my time peeling the rind before cooking and eating. The delicata rind is not only edible, but with baking becomes quite tender and, […]
Read More
I finally took a few minutes to research the difference between yams and sweet potatoes – it was time for me to stop looking like an idiot at the grocery store while staring at the assortment of what I now know is probably all sweet potatoes. After reading several articles on the subject I think I […]
Read More
I had every intention of posting this recipe on the first day of fall, but like most things right now, our newborn’s needs trump nearly everything else. I’m fairly certain that baby spit up has touched every upholstered surface of our home, and I reached a new low this morning when I (knowingly) drank a […]
Read More
Let’s spread the word- you do not need an ice cream maker to make ice cream. We can debate which is better (churned or not), but at the end of the day a well-made batch of ice cream is what matters. Often no-churn ice cream uses sweetened condensed milk as a part of […]
Read More