Right around this time every year, I start thinking of recipes I can make for my extended family when we're all together over the July 4th holiday. Pies are always a given; cookies are always a must. So this year, I thought it would be fun to bake up some nostalgic favorites that the adults would fondly remember and the kids would just love because, hey, it's a sandwich cookie.

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From bananas to avocados, we're always curious to try frozen treat recipes that involve little more than throwing fruit in a food processor. Here's one that takes just 20 minutes from start to finish. It's vegan, free of refined sugar, and absolutely beautiful! More

After a lot of internal debate on which recipe I should try first from Hannah Kaminsky's Vegan Desserts: Sumptuous Sweets for Every Season, I'm very pleased to have settled on these Springtime muffins. Chunks of strawberry and flecks of rhubarb turn one of my favorite pie fruit-pairings into a delightful treat for the morning. Read on for more about the recipe and new cookbook. More

Heidi Swanson's new book, Super Natural Every Day, made a smashing debut a last month, and it's still hanging out in Amazon's top 100 books. If you're wondering what the deal is with the hype around this quiet vegetarian book, with its grown-up hippie food and subdued photographs, let me tell you: It's well-deserved, and if you're interested in simple yet flavorful vegetarian meals, then you should pick up a copy right away. This yellow split peas recipe is, I think, a very good example of what makes this book so appealing. More

Cupcakes are unexpectedly polarizing. Some love them to pieces. Others are ready for them to quietly go away and leave something else (say, pie) in their exalted place of popular appeal. But when professional bakers give us very good reasons why cupcakes are here to stay, we listen. A cupcake is, after all, a fairly irresistible piece of confectionery, with its tender interior and creamy dollop of icing. A cupcake is wonderful party food, and we've looked at them quite a lot, here at The Kitchn. Here's a look back at some of our favorite recipes, icing tips, and other ideas. There are maple cupcakes, gluten-free chocolate cupcakes, and angel food cupcakes. Read on, and share your own favorite cupcake recipe too! More

When I was on the prowl for bean dishes for warmer weather, this recipe for Rapini with Orecchiette and White Beans was the first to catch my eye. With it's fresh greens and minimalist ingredients, it sounded absolutely perfect. It's been a while since we last looked at what goes into a recipe and how to change it. Take a look at what I did with this one. More

Easter is one time of year when I am seized with the desire to bake a pretty cake. I always feel that the Easter meal should be one of the most special of the year, and what's more special than a lovingly decorated spring cake? Here's my favorite — from the year I went looking for the best lemon cake recipe and the best buttercream, and when I even dared to try a Martha Stewart icing technique! Read on to see a few cake decorating tips, and my thoughts on this lemon cake. More

The new issue (volume no. 6) of Canal House Cooking has just arrived at my door, its bright green cover immediately putting me in a spring mood. Also on the cover is a picture of a heavily loaded grocery cart, hinting at this edition's delightful theme: The Grocery Store.

Read on for a review and a tasty, perfect-for-spring recipe from the book! More

Thai curry, how I love thee. You're spicy yet sweet. You're rich with coconut milk yet surprisingly light. You're full of enough vegetables that I can feel vaguely healthy eating you. And now I can make you at home. More

When it comes to scones, the maple-oat variety is at the top of my list. I originally set out to develop my own recipe this week, but when I discovered Smitten Kitchen's version, I realized there was no need. Her recipe has it all: rolled oats, real maple syrup, a touch of whole wheat, and enough butter to hold it all together. Yum. More