To my own surprise I’ve become the traveling chef who will cook anything! Check out the 14 different animals I’ve cooked in the last 12 months!
No fridge required! You can make this pasta dish in 10 minutes using pantry staples – or 20 using a few ingredients from your fridge and freezer. Either way, it’s a fast and easy main dish!
Most purple veggies lose their color, but to my shock and delight purple tomatillos stay beautifully vibrant when cooked! If you see some at your farmer’s market, whip up a batch of this vibrant salsa for your next taco night!
Shakshuka is cheap, it’s easy, and it’s incredibly forgiving. I like to mix it up on the road, teaching broke vegetarians how to make it using their favorite flavors.
My Deadwood, SD host and I threw this easy cobbler together from random ingredients in her pantry plus her favorite sweetener. The Sorghum really makes it sing!
My Minnesota hosts had two teenage daughters who wanted to make something easy and fun, featuring local ingredients, that would impress their friends. They were thrilled when I whipped up this no-churn ice cream.