Samosa Cottage Pie
by A MacKenzieFor when you want samosa but not badly enough to make them individually.- Mochiko Pão de Queijoby A MacKenzieThese cheesy little bites are adapted from a Brazilian pão de queijo recipe but with mochiko! They disappeared so fast I barely remembered to snap a photo—always the best kind of compliment. Savory, stretchy, herby goodness that vanishes by the handful.
- Manoomin Kitchariby A MacKenzieMade for the Oddfellows Forager Potluck on April 29, 2025 In my mind, the smell of manoomin, or wild rice, reminds me of the smell of my grandmothers’ and great-grandmothers’ homes. I’m not sure why, we didn’t even eat it all that often. But it has a very assertive and unique aroma and even today
- March Zine – Vermont is my Homeby A MacKenzieA look back on my time here in Vermont and some of what makes this such a special home for me.
- February Zine – Food Exchange Groupby A MacKenzieThis Zine is for offline distribution only, so there is no online version. But I wanted to add a post here for the eventual “Full Year of Zines”.
- Apple Crisp Pieby A MacKenzieI made so many pies this past Saturday for Potluck and Leftovers Exchange, and I decided to make a really easy option to bring to the Iyengar Center’s vegetarian potluck. There are usually a few children there and this was a real hit with them, which was on purpose.
- Baking Cookies With My Favorite Textureby A MacKenzieI promised two months ago that I would write up my cookie technique that results in cookies that are crisp on the outside with a tender, cakey center. December and January got well away from me, haha! I’m going to use the truly glorious recipe that Butternut Bakery has as an example, to show that