Roasted Acorn Squash Stuffed with Wild Rice

Roasted acorn squash is one of my favorite things about fall and this vegan dish works as a hearty side or can star as the main event.

EATRaechel LambertNovember 6, 2019Fall, Vegan, For a crowd, Gluten-free, MainComment

Lemon Pistachio Olive Oil Cake

I’ve been wanting to try olive oil cake for ages and Jeanine Donofrio and Jack Mathew’s new cookbook Love & Lemons Everyday had the perfect recipe. I made some modifications, but as someone who hates measuring, this cake was simple to make and I’m pleased with how this came out.

EATRaechel LambertOctober 31, 2019Dessert, Fancy, For a crowd, Gluten-freeComment

Turkish Breakfast

This is my go-to fall breakfast when I want to take it slow, sip coffee, and listen to a podcast while I nibble on fresh figs and heirloom tomatoes. Best enjoyed from August to October when the figs and tomatoes are in season.

EATRaechel LambertAugust 12, 2019Breakfast, For a crowd, Vegetarian, No cook, Summer, FallComment

Leek and Mushroom Risotto

This risotto with leeks and shiitakes mushrooms is scrumptious. You can serve it as a side, but it stands well on it’s own as the main event. Perfect for a fancy night when you’re feeding a crowd.

EATRaechel LambertApril 13, 2019Main, Vegetarian, Fancy, For a crowd, Spring, Fall, Gluten-freeComment

Roasted Chicken with Tarragon Cream Sauce

This one-pan dish is FANTASTIC and it’s my new go-to when I want to wow my guests with comfort food. The combination of crispy chicken, perfectly roasted vegetables, and thick cream sauce make this to die for.