Not all cookies need to make it to the oven. Skip the overnight chilling, the pre-heating, and the gluten with this vegan edible cookie dough recipe. Because sometimes you just need a cookie stat(!) and these are ready in under 5 minutes. Oh, and to top if all off you only need a bowl and a spoon to make this recipe so say "au revoir" to the oven and the sink today, you won't be needing them.

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There’s nothing special about this Bubble Tea. Unless you count the bubbles. And the Táche. And the inability to put it down once you’ve taken a sip. It's the perfect antidote to the 3pm slump so go ahead, grab your tallest glass.  Continue reading

Technically this is a Tres Leches cake recipe. But if you ask us, the two other leches are just supporting characters. Once you take a bite of this heavenly creation, you'll forget about the other leches altogether. Continue reading

The best thing since sliced bread is actually this super soft flatbread recipe. Ditch the twist ties and plastic bags because you're new carb of choice won't even make it past the dinner plate. And the best part about flatbread is that the possibilities are endless. With the summer heat, we're partial to topping these with a medley of finely diced heirloom tomatoes, Persian cucumbers, and red onions, that's finished with a generous dollop of tzatziki. Continue reading

Forks down. Summer is finally upon us and it's officially time to swap the hot breakfast for something refreshing. This year's (not) hottest morning recipe doesn't require any cooking–it's just a measure and mix situation–and can be prepped the night before. Switch up the toppings to keep things interesting and thank us later. 

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This pizza dough recipe doesn't make just one pizza, it makes two! You'll want to eat both pies right away but you can always stow the second in the fridge to have on hand when your next pizza craving strikes. Endlessly versatile, this dough can be the base for any pizza you can dream up but we suggest a sprinkle of pistachios to top it all off because, well, of course we do. Continue reading

This is a napkin-tucked-into-your-collar, no-elbows-on-the-table, eat-every-last-bite vegan mac and cheese recipe. The addition of oven roasted red bell peppers elevates this beyond the basics, so you can wow even the most discerning taste buds. Go ahead and double the recipe because everyone always wants seconds, trust us. Continue reading

Do yourself a favor and keep a jar of this lemon vinaigrette in the fridge at all times. It truly dresses up any salad, seriously you could add it to a box of spring mix and it would feel worthy of a Michelin star. The pistachio milk brings a perfect touch of creaminess to harmonize with the lemon's acidity, without weighing down the dressing like so many store bought options tend to do. So, go ahead, make the fancy dressing–all you need is a blender.   Continue reading

Mornings are a Táche better when you have a piping hot pistachio cinnamon roll on your hands, that's just a fact. Perfect for slow mornings, when the only thing on the docket is drinking a big cup of coffee and shuffling about the kitchen. Save this recipe for your next Sunday baking session and thank us later. Continue reading

If meal prepping means making a giant vat of pistachio pesto so we can easily cook up some al dente pasta and have a full blown meal in under 10 minutes, then okay, yeah, we'll do it. Double (or triple) the recipe and store it in the fridge next to all those cartons of Táche. Continue reading