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Fruit leather might seem like a snack reserved for kids, and although I’ve outgrown the big commercial brands that don’t really contain much fruit at all, I still have a soft spot for the ones they stock at the checkout counter at Trader Joe’s. I’ve been making it at home occasionally the past few years; here’s my recent favorite flavor combination: juicy blackberries with spicy serrano peppers. Trust me — it’s not as odd as you think!

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Almond “Feta” from Miyoko Schinner’s The Homemade Vegan Pantry

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It’s no secret that cashews — a stand-in for all manner of creamy spreads, dips, and desserts — are a vegan’s best friend. But as lovely as a dollop of cashew ricotta can taste slathered on a scone or tossed in with a pear-and-walnut salad, you just can’t get that sharp, aged real-cheese flavor (not to mention meltability) from the nut stuff. Or can you?

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In the past, I have been an advocate of certain traditional dishes and spaghetti carbonara was at the top of that list. I don’t think all grains are hell-sent or that carbs will jump out at you in the middle of the night, but at this stage in my life a giant plate of pasta just isn’t part of my eating plan. The ensuing blood sugar rollercoaster isn’t optimal for a lot of other athletes, either.

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Have you ever vacuumed your kitchen walls? Some cleaning gurus recommend it at least once a month — seriously! — and not just the ones in your kitchen. If that sounds overwhelming, I’m with you. But if you think about all the wear and tear and grease and grime that leave their mark on your kitchen walls, it makes sense. You probably want to do more than just a spring cleaning of what is most likely the gathering spot of your home, right?

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Scallions may seem like a straightforward allium, but they tend to cause a bit of confusion — even among more seasoned cooks. Their mild, oniony bite adds flavor and color to practically any dish, but a few questions continue to pop up about how to use the white ends in comparison to the green tops. Turns out this kitchen workhorse begs an explanation.

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Apple cider vinegar is simply a vinegar made from apple juice or apple cider. It comes in two versions: filtered and unfiltered. Does it make a difference which one you use? Much depends on what you are doing with it.

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For a simple condiment, sauerkraut (otherwise known as fermented cabbage) packs a huge punch of tang and flavor. It’s a go-to topping for hot dogs, and a natural pairing with sausages and potatoes, but please, for the love of kraut — don’t stop there. This is one versatile food and it’s time to put it to work.

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