Citrus-Glazed Sweet Potatoes

Arguably a side of sweet potatoes is one of the best ways to add a pop of color and flavor into a meal, regardless of the season.
So when I spotted this recipe on NYT Cooking I knew right away to give it a try. It turned out to be way better than I expected, so I decided to serve it both at Thanksgiving and Christmas. It won rave reviews from everybody.
So why not share it with you guys?

(Vegan) Roasted Butternut Squash and Pear Soup with Paprika Chickpeas

It's that time of the year again, pumpkin everything!
Of course, everyone hears about pumpkin spice lattes, pumpkin pies, pumpkin muffins, et cetera, et cetera, et cetera.
But what about a delicious pumpkin soup so that you can put to good use all that extra pumpkin you have?

Huli Huli Chicken Breast

The original hawaian Huli Huli recipe is a trade secret, but there are several variations you can find on the internet. They all tend to include a combination of ginger, garlic, soy sauce, ketchup, sugar, and something acidic (such as vinegar or lime juice.)
I would define it as a sort of teriyaki-style sauce: sweet and tangy, ketchup and soy based.

Tandoori-Spiced Grilled Chicken

I don’t choose the recipes I post on this blog based on whether they photograph well or not.
I always aim to take good pictures of the food I make because it might be an incentive for the reader to try that particular recipe. However, sometimes ugly food is the tastiest food.
And just because it doesn’t photograph well, it shouldn't matter, how it tastes is what is really important, right?

(Vegan) Crock-Pot Curried Red Lentils

There are (almost) countless recipes for lentils on this blog: made in the Crock-Pot, on the stovetop, with green lentils, red lentils, spicy, less spicy, creamy, etc. You name it.
Still, in my book, there are never enough recipes for lentils.