Cook on a Whim: Roasted Carrots and Parsnips With Tahini Dressing
• September 19, 2019

If you’re looking for a budget-friendly veggie side, these roasted carrots and parsnips are just the thing. This dish is easy on the budget, healthy and a cinch to prepare.

Cook on a Whim: Cinnamon Maple Pecan Granola
• September 12, 2019

This cinnamon maple pecan granola is so, so good and it makes the house smell like sweet cinnamon as it bakes. Dare I say it’s refined sugar-free, vegan and gluten-free?

Cook on a Whim: Paleo Portobello Mushroom Stir Fry
• September 5, 2019

This stir fry hits all the right notes: salty, spicy, really savory with a tiny hint of sweet. The portobellos are beefy and satisfying and the ginger, garlic, chilis and soy give it the flavor and balance of a classic Asian dish.

Cook on a Whim: Raspberry Jam Brownies
• August 28, 2019

These raspberry jam brownies are rich, chewy on the edges and soft and gooey in the middle, with pockets of sweet jam and little bursts of fresh berries and delicious nuggets of Theo Raspberry Chocolate.

Cook on a Whim: Lemon Curd Ice Cream
• August 22, 2019

To gild the lily a bit, you can turn this ice cream into ice cream sandwiches — soft, puffy, chewy ginger cookies with this tart, creamy ice cream in the middle.

Cook on a Whim: Peach Bourbon Barbecue Sauce
• August 15, 2019

The mark of true friendship: sending my friend home with a jar of sauce I had never tested, asking her to feed it to her family and let me know how they liked it.

Cook on a Whim: Strawberry and Blueberry Hand Pies
• August 8, 2019

This recipe couldn’t be easier, and if you want to make it even easier, feel free to use store-bought pie dough or puff pastry dough.

Cook on a Whim: No-Churn Blueberry Swirl Ice Cream
• August 1, 2019

With this inaugural column, sharing the perfect recipe for August’s arrival, The Georgetowner welcomes food writer Anita Parris Soule of Cook on a Whim.