10 omie recipes

Omie's apple torte loaded with chopped apples and nuts in a buttery cinnamon batter. A dense, rustic German-style apple cake that's more fruit than cake in every bite.

Amy's blueberry rhubarb jam pairs sweet summer berries with tart rhubarb, no pectin needed. The boil-down method delivers thick, glossy preserves perfect for toast or baking.

Amy's vegan chili with hominy, pinto beans, chickpeas, zucchini, and a hint of molasses for depth. The dump-and-simmer one-pot weeknight chili that's hearty enough to skip the meat entirely.

A tex-mex style beefy chili chock-full of beef, beans and mushrooms.

Lomi lomi tuna tosses fresh diced ahi with cucumber, tomato, red onion, lime, and chili sesame oil for a Hawaiian poke-style appetizer served on crisp baked wonton chips. Tobiko optional.

Lomi lomi salmon spread with smoked salmon, cream cheese, lemon juice, and green onions. A Hawaiian-inspired appetizer that takes 10 minutes and pairs with crackers or melba toast.

Lomi lomi salmon: a traditional Hawaiian luau side of diced salt-cured salmon, ripe tomatoes, sweet onion, and green onion, served ice cold in hollowed tomato shells.

Lomi lomi salmon is a classic Hawaiian luau side built from chopped smoked salmon, tomato, scallions, and green pepper. Mixed by hand and chilled, it's a bright, salty, no-cook dish that comes together in minutes.

Amy Scherber's bakery-quality pecan sticky buns. Soft yeasted dough with autolyse rest, caramel-pecan bottom, cinnamon swirl. The classic NYC bread shop sticky bun at home.

Oatmeal cookies loaded with golden raisins and chocolate chips. Chewy, hearty, and ready in 30 minutes from start to finish.