Post Punk Kitchen – Isa Chandra Moskowitz

If you already know and love these Mexican hot chocolate snickerdoodles, hi again! If not, welcome. You’re about to meet your new favorite cookie. They’re chewy and chocolatey with a real cayenne kick, and that classic snickerdoodle cinnamon sugar on top that bakes up crunchy and crackly.

These have been one of the most popular vegan cookies on the PPK since 200...

You will love this EASY homemade cranberry sauce recipe! But first, let’s all take a moment to appreciate cranberry sauce in general. It wouldn’t be the holidays without it. Tart and sweet and ruby red, a welcome sight on a plate full of browns and beiges. And it asks almost nothing of us. The seitan roast gets an afternoon, the pie gets a morning, and cranberry sauce jus...

Photo by VK Rees

This sweet potato and blood orange salad is citrus season at its prettiest. Roasted sweet potatoes, soft and a little caramelized, share the bowl with ruby red blood orange segments, thin slices of red onion, toasted pine nuts and a handful of fresh mint. It’s a wintery salad that’s just as eye-popping as it is mo...

Photo by Kate Lewis

I love baking cornbread in a cast iron skillet, whether it’s an enameled one or regular old seasoned cast iron. Either way, the bottom comes out golden and crunchy, the inside stays tender, and the whole aesthetic is very Little House on the Prairie.

This one is from

This vegan chocolate buttercream is the chocolatey version of my Vegan Buttercream Without Vegan Butter, made with refined coconut oil, a splash of avocado or olive oil and whipped aquafaba. It has the same fluffy, swoopy texture that pipes like...