Just five ingredients are all it takes to create this beautifully festive holiday dessert: Cranberry Pear Pie. (Technically, the pie crust is a sixth ingredient, but once you’ve mastered our Olive Oil Crust, you’ve got that in the bag). Prepared without a traditional lattice topping, this open-faced—and vegan—fruit pie dazzles a crowd with its stunning winter hues and shimmery glazed look. Enjoy with regular or non-dairy whipped cream, a sifter of brandy, and fine holiday company.

This holiday season, treat your guests to a flaky, savory pie crust that’s made with olive oil—no butter required at all. This incredible recipe is from the culinary school Natural Gourmet Institute, where I received my training. It’s been a staple recipe in my kitchen for years, and it will transform your holiday desserts forever. Promise. 

'Tis the season to cut up your surplus of homegrown zucchini and get to bakin'. Zucchini is a bountiful vegetable that typically returns high yields, but we don't have to tell you that. You might even have pounds and pounds of peeled and grated zucchini stuffed away in your freezer! Well, thaw out a container (about 2 cups worth) and take a gander at this lovely late-summer, sweet zucchini bread recipe.