How to Make Pumpkin Puree

This fall, learn how to make pumpkin puree at home with fresh pumpkin (or squash) instead of the stuff from the can. It's easy and delicious!

There are plenty of great reasons to know how to make pumpkin puree at home, even if you can find it in a can. Why make homemade pumpkin puree? You live in a country where they do not sell pumpkin puree in cans. I’m not sure exactly which countries import America’s favorite canned pureed vegetable, but every year, people comment from abroad about being unable to find it after I post a fall pumpkin recipe. I feel like there are enough of you out there! You got overzealous at the farmers market because the pumpkin was so cute and fall…

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How to Make Matcha

When it comes to food “trends,” I’m usually so late to the game. Chia pudding, smoothie bowls, cauliflower smoothies… I didn’t see any of those foods coming and staying (to be honest the cauliflower smoothie thing still sounds a little gross to me). But matcha… I’ve been loving matcha before it was the cool thing to love. I can’t quite remember the first time I tried matcha. It’s been so long, but it might have been on a swirly soft serve cone in Kyoto. Matcha desserts and matcha lattes are all over the place now, but what I want to…

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Avocado Steamed Buns

Homemade steamed buns with avocado, cabbage, and sriracha filling.

This was a little holiday break project… while others were most likely baking cookies, Jack and I were trying our hand at steamed buns. I actually had no intention of posting this, it was just something we wanted to try (we were prepared for the possibility of failure). Then it occurred to me – I should post this as a work in progress. After all of the kneading, waiting, punching, waiting, rolling, waiting & finally steaming… they came out pretty good, but they were a little dense and didn’t puff up quite enough. They were still tasty (and we ate them…

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Homemade Ponzu

If I had to pick two condiments to take to a desert island with me, my choices just might be rice vinegar and ponzu. Sriracha is a close third, and the Kewpie baby might be my number four. But back to the ponzu—it’s so versatile. I love it over noodles, and as a dipping sauce… it’s citrusey salty-soy goodness is perfect for quick, bright meals. Since the bottled version is often made with tons of additives, I set out to make my own. Turns out, it’s surprisingly easy. After a number of experiments, I figured out that meyer lemon replicates the…

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A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.