Post Punk Kitchen

Buttery, tender pumpkin scones, warm with fresh ginger and a little cinnamon, drizzled with a tart, sweet, extremely purple blackberry glaze.

Toasted coconut and chocolate are one of my favorite combinations, and these Shortcut Samoa Cookies bring them together in a chewy brown sugar cookie.

You just gotta have that sweet, caramelly, velvety bite as a counterpoint to all the herby, savory flavors of the holidays.

If you already know and love these Mexican hot chocolate snickerdoodles, hi again!

You will love this EASY homemade cranberry sauce recipe!

Photo by VK Rees This sweet potato and blood orange salad is citrus season at its prettiest.

Photo by Kate Lewis I love baking cornbread in a cast iron skillet, whether it’s an enameled one or regular old seasoned cast iron.

This vegan chocolate buttercream is the chocolatey version of my Vegan Buttercream Without Vegan Butter, made with refined coconut oil, a splash of avocado or olive oil and whipped aquafaba.

It’s my famous vegan chocolate cake!

A new vegan Benedict has entered the chat!

Everyone loves a thumbprint cookie!

These raspberry pretzel thumbprints are pillowy chocolate cookies with salty pretzel crunch, tart raspberry jam, and a drizzle of even more chocolate.

Pink latkes!

Silky, savory, caramelly.

Fluffy couscous, baby kale and tart green apple, all tossed in a bright green vegan goddess dressing made with fresh herbs.

You’ll want to make room at the dinner table for a big casserole of vegan scalloped potatoes.

It’s soup season!

This vegan cream of mushroom soup is total luxury for mushroom lovers.

If there’s vegan drunken noodles on the menu at a Thai restaurant, I order them.

photo by VK Rees Tangy, a little sweet and so very smooth, this creamy vegan tomato soup tastes like the kind I grew up with (and maybe you too?).

This is the vegan mayonnaise recipe you absolutely need.

This vegan orange pound cake is bright with citrus.

Photo by Kate Lewis Fresh, zesty and ready in about 10 minutes, this tofu dill salad is what I make when hanger strikes and I can’t possibly cook.

Photo by VK Rees This vegan chickpea potato curry is cozy and craveable, with creamy Yukon Gold potatoes, tender chickpeas and bright green peas simmered in coconut milk and curry spices.

I used to wonder: are baked donuts really donuts?

Photo by VK Rees This vegan broccoli cheddar soup is creamy, tangy and very very cheesy, with loads of broccoli and the mellow sweetness of carrots.

Photo by Anna Sergeeva Smoky cumin, fresh tomato, sweet corn, cilantro and jalapeño give this vegan tortilla soup layers of flavor, while pinto beans and quinoa make it hearty enough for dinner.

Borscht is beautifully simple and also just plain beautiful.

Meatless crumbles from scratch!

Photo by VK Rees This butternut bisque is the single most effective way to pump butternut squash directly into your veins.

Photo by Kate Lewis This easy minestrone is the kind of soup I make when I want soup to be dinner.

Ok, pumpkin lovers, here we go.

Photo by VK Rees This is what would happen if autumn spilled its purse into a bowl.

Oh, it’s time for butternut everything!

This is the only vegan apple pie recipe you’ll ever need.

From October until sometime just before Christmas, pumpkin is pretty much all that matters.

Photo by VK Rees This one-pot quinoa and bean stew is one of those simple and nourishing fall and winter bowls that I can (and do) eat all season.

Rosh Hashanah has always meant that bittersweet transition from summer to fall to me.

This is the vegan apple cake I want all through apple season: soft, fluffy and laced with cinnamon, with apples baked throughout and a truly excessive amount of crumb topping.

Nobody is going to argue with spinach artichoke dip.

Soft, rich, sweet, beautiful challah!

Juicy, meaty, full of savory flavor, with juices that drip down your chin.

Vegan eggplant rollatini!

These vegan cabbage rolls are easily the single best excuse to spend a cozy afternoon turning a giant head of cabbage into the best Jewish comfort food.