Whenever I feel like I am not running at my full capacity - I go running to this. None of the stereotypical “dirt” taste here. The trick is to use the freshest beets you can find.

Ok. Truth be told this is a beast of a cake to make. It takes planning - read all the instructions ahead of time. Yet - it is soooooo worth it. No step is particularly difficult, but there are many steps and they take a good chunk of time. To make making this cake more manageable I usually break down the tasks into three days.

Sound like a pain? It is. But I wouldn’t be advocating for it if it wasn’t worth it. Introducing your new favorite cake.

So simple. Comes together in seconds. Completely interchangeable. Not even a recipe - just a reminder - these bowls are delicious. Eat this.

Absolutely divine on hot cornbread fresh out of the oven - or slathered over freshly grilled corn!

The perfect cure for a hot afternoon.

A little spice to balance the sweet.

I love infusing honey with different savory elements. It elevates what could be a cloying sweetness by adding body and complexity that gives your dish that “oh, that’s good” double-take.

A little earthy to balance the sweet.

I love infusing honey with different savory elements. It elevates what could be a cloying sweetness by adding body and complexity that gives your dish that “oh, that’s good” double-take.

I love infusing honey with different savory elements. It elevates what could be a cloying sweetness by adding body and complexity that gives your dish that “oh, that’s good” double-take.

The options are endless, in terms of the flavors you could use. Try chili flakes, Sichuan peppercorns, bay leaves, saffron, fresh herbs like thyme or rosemary. The sky’s the limit. Get curious. Get infusing.