How to Cook Spaghetti Squash

Spaghetti squash is such a fun, underrated vegetable! Here is my favorite way to cook it, along with a few tips and recipes.

I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes. First things first: cut it in half lengthwise. Then, scoop out the seeds and roast it. Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do. Then, poke a few holes in…

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How to Make Cauliflower Rice

Learn how to make cauliflower rice with this easy recipe! It's a yummy, nutritious substitute for regular rice in bowls, stir fries, burritos, and more.

Cauliflower rice! It’s seems like it’s everywhere and in everything, so I thought I would take a few minutes to “dive deep” on this phenomenon, especially because I keep using it, and now I can just link to this post in future recipes 🙂 So what is it? It’s simply cauliflower pulsed in a food processor until it forms into granules that are about the size of rice. Is it as good as rice? Not on its own, but it’s a great starting point health-wise and texture-wise. When it’s seasoned well and used in a recipe with other great flavors…

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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.