Cleansing Scalp Scrub

Yield: 4 to 6 uses Total time: 15 minutes

Not to go into too much detail on a recipe site dedicated mostly to delicious food, but my scalp really bothers me. I was excited to stumble on this recipe for a DIY sugar-based scalp scrub that helps remove build-up and soothes the itchies.

Recipe from Byrdie.

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Pasta with Greens & Beans

Yield: 4 servings Total time: 1 hour 30 minutes

I’m trying to eat more greens, more beans, and less meat. This warm, hearty dish is a delicious way to get collard greens on the table.

Recipe from Food 52.

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Roasted Fennel & White Bean Dip

Yield: 12 appetizer servings Total time: 1 hour 30 minutes

I was drawn to this bean-based dip thinking it would be healthy, but realized how decadent it was after liberally brushing the crostini in butter and blending the copious amounts of olive oil and grated cheese into the dip. I’ll try to lighted it the next time I make it, but for now just consider it a luxury.

Recipe from Food 52.

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Tiramisu

Yield: 6 servings Total time: 5 hours

Guy’s birthday was dampened this year not only by the global pandemic but by a historic week-long winter storm that many Texans weathered without heat, electricity, water, and groceries. We were lucky to have power and food, but had to boil all of our water and deal with a back injury. Once on our feet again a week later, we celebrated his birthday with an old friend and barbecue on the patio, alongside this tiramisu. It was so good even our dog Oscar stole a bite or two.

Recipe from NY Times Cooking.

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Red Wine Pinto Beans With Bacon

Yield: 4 to 5 servings Total time: 1 hour 15 minutes

Dried beans are budget- and pantry-friendly, and we probably all have stashed more of them this year than usual. This dish based on onions, celery, carrots, rosemary, and red wine, amazingly reminds us a lot of our favorite beef stew. Though it does contain bacon, it’s still more plant-foward and planet-friendly, making it a great alternative when you need a bowl of comfort food on a cold evening.

Recipe from NY Times Cooking.

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Cheddar Scones

Yield: 6 scones Total time: 45 minutes

Compared to the effort of rolling out and cutting biscuits, these scones are a cinch. Once the dough is mixed, you just shape it into a circle and cut it into wedges. The buttermilk makes the scones tender, and the cheddar cheese and crab seasoning makes them delicious.

Recipe from Tide and Thyme.

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Butternut Squash Red Curry

Yield: 4 servings Total time: 1 hour

This veggie-centric, warming, hearty dish is perfect for cold winter evenings.

Recipe from Little Spice Jar.

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Brownie Cookies

Total time: 1 hour

I love brownies but always feel like I over- or under-bake them. These cookies always come out perfect.

Recipe from Smitten Kitchen.

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Southern Collard Greens

Yield: 4 servings Total time: 1 hour 30 minutes

While trying to learn how to make collard greens I found a vegan recipe from Divas Can Cook. I had every intention of making the recipe vegan, until I realized I didn’t have any smoked salt. After looking for a good substitute (liquid smoke, Bragg’s liquid aminos, etc.) and coming up short, I realized that the best substitute I had was…bacon.

The collard greens were delicious, and someday I plan to make the vegan version, as well.

Recipe adapted from Divas Can Cook.

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Chinese Fried Cabbage

Yield: 3 servings Total time: 20 minutes

We’ve been trying to widen our range of green vegetables as well as looking for any excuse to use Sichuan peppercorns, so this recipe has become a favorite. It’s really fast and easy, and cabbage keeps in the refrigerator forever, making it a good recipe to have on hand.

Recipe from Omnivore’s Cookbook.

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