Classic Coleslaw

In this episode Guillermo meets the queen of vegan cheese, Miyoko Schinner, and learns how to make a basic cashew cheese at home. They talk about the current state of the dairy industry, and how plant-based production can ultimately be its savior, and ours. Miyoko takes Guillermo on a tour of her animal sanctuary, and her vegan creamery, right in the middle of dairy country in Petaluma, CA.

This is a classic cheesecake: smooth, tangy, lightly sweetened cream cheese filling nestled in an easy press-in crust of graham cracker or vanilla wafer cookie crumbs, whichever you prefer. This genius method saves you the trouble of baking the cake in a water bath, too, but still yields a beautiful texture. Read more.

This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.