Photo by Alex Lau, Styling by Sue Li
This recipe makes roughly ½ cup tahini sauce, which keeps for about 4 days in the fridge. Keep a couple of ripe bananas handy and eat this all week.
Froyo for one, made in a blender and topped with a crackly magic shell.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
A nourishing, cozy breakfast you can throw together with fresh or frozen berries.
This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.