Challah is one of our all-time favorite things to bake. The satisfaction of having the dough double in size, braiding it into a rope, then watching it grow and brown in the oven—it's such a wonderful baking project, and the results are delicious.

I know what you're thinking: chocolate chip cookies aren't a holiday cookie!! But would you really ever decline a soft and warm and chewy chocolate chip cookie? I'm hoping the answer is no. Because no matter the time of year, these cookies are utter perfection. 

'Tis the season...for roasting veggies in absurdly large quantities—and subsequently making your kitchen smell amazing. 

Tomato pie is a must-make before the end of summer, when tomatoes are at their peak and you can enjoy dinner outside. But the one downside to many tomato pie recipes is that they end up tasting too rich—weighed down with mayo and a butter-y crust. But this tomato pie is wonderfully light, filled with garlic, leeks, and juicy ripe tomatoes. 

There's something about scones that make breakfast feel special. Muffins are great for grab-and-go purposes, and homemade granola bars (which we've been eating a lot of—we'll post our favorite recipe soon!!) often feel more snack-y than breakfast-y. But scones? They make weekdays feel like weekends. They pair perfectly with a morning cup of coffee. And these ones, which are packed with fresh berries and whole wheat flour, leave you feeling fueled until lunchtime.