Post Punk Kitchen – Isa Chandra Moskowitz

Kasha and bowties made vegan! Pasta and toasty buckwheat are coated with lots of buttery, caramelized onions and tossed with some fresh chives, for extra onionyness (yes that’s a word) and a little green. Simple, homey flavors, which are the very benchmark of Jewish cooking.

The

If you like your gravy to taste like cream of mushroom soup, this is the recipe for you! It’s silky and savory with thin sliced mushrooms, flavored simply with onion, veggie broth, and a splash of lemon. But simple doesn’t mean it isn’t absolutely delicious. It means the umami mushroom flavor comes through without competing with whatever you pour this on, and you will be ...

Makes 24 Cookies

Chewy molasses cookies with melty chocolate chunks and marshmallows tucked inside and on top. The perfect summer cookie for cookouts, camping trips, and late-night treats. Like their namesake, they’re even better while the chocolate is still a little melty.

These might be the chewiest cookies I’ve ever made, and it all happened by acci...

A big casserole of baked pasta, an ooey gooey cheezy topping, and crisp garlicky breadcrumbs. Need I say more? Ok, I will! Because I really can’t shut up about vegan baked ziti.

I grew up on baked ziti and I can never get enough of it. So when I kept seeing pictures of Olive Garden’s Ziti Al Forno it spoke to me. That gooey cheesy top and those golden crumbs…I n...

Peach season is upon us! These vegan peach upside-down cakes are a delicious way to celebrate. Individual upside-down cakes with caramelized peaches baked into the top and a tender brown sugar crumb underneath. The dark brown sugar gives the cake those rich molasses notes that go with peaches like a dream, and a little lemon zest keeps things bright. It’s such a moist, lu...