Post Punk Kitchen – Isa Chandra Moskowitz

These tender, puffy rolls dotted with poppy seeds are easy, amazing and come out right every time! Potatoes give a beautiful golden hue and a delicate potato flavor that is really more rich than anything.

Take me seriously on that, because I really am not a bread baker. They were a Terry recipe (my co-author, if you don’t know!) and they originally appeared in <...

Stroganoff! The mere mention of it makes you feel warm, cozy and full of whimsy.

This version is full of creamy, earthy mushroom flavor, with hints of white wine and thyme. I love the way the lentils cling to the noodles, mingling with the sauteed onions and browned mushrooms, giving it meaty texture that is super filling, too. Bottom line, I am just obsessed wi...

Rich, sweet, subtly spiced and miraculously buttery. These vegan macadamia ginger cookies are somehow the perfect cookies for warm or cold weather.

During summer, they’re drops of sunshine with their tropical vibe. In fall and winter, the candied ginger shines through, making them just right with a cup of chai. And even in February, you say chocolate, but I say...

Smashburgers are all about embracing the perfectly imperfect: thin patties, rugged edges, onions spilling out, and cheese melting into every crack. They’re beautifully messy, unapologetically juicy, and almost impossible to eat politely.

In these vegan cheeseburgers, from my cookbook

Blintzes! Those little crepe packages filled with cheese, browned in a pan and covered in fruit sauce. These vegan blintzes are stuffed with creamy lemon macadamia cheese and smothered in warm blueberry sauce.

Blintz day at Jewish sleepaway camp was always the best day. We’d have them for breakfast, followed by capture the flag and a swim in the lake. This is st...