Sometimes, the mere fact that I’ve never tried a recipe before inspires me to make it. I see a fancy recipe and it gets my creativity going. But an unfamiliar recipe can also be quite intimidating.

When someone says “healthy dessert,” I immediately grab two forks. To me, a healthy dessert means I can eat double the servings! Wait, is that not the point? It’s funny what a little whole wheat flour and yogurt in a cake will make you do.

These Zucchini Blossom Fritters by Tk member Katie are wonderfully unique, and contain the delicious flowers that bloom from a zucchini plant before the fruit forms.

Yes, we’re really making brownies with black beans. Embrace it. They’re good for you!

Juk is basically the Korean version of congee or rice porridge. Saewoo means shrimp. All of the flavors are simply delightful, and the possibilities for add-ons are endless.

These require just a few basic ingredients that you probably already have on hand. The most time-consuming part may be roasting the sweet potatoes, so I suggest doing that beforehand to save some time when you make these Saturday morning.

This recipe by Tasty Kitchen member Erin is a two-in-one for me: not only is it chop-and-drop, it’s also a homemade version of take-out.

You can’t beat the smell of warm gingerbread, especially in the winter. It’s such a warm and cozy smell, especially fresh out of the oven.