A unique and flavor-packed spaghetti recipe. Whole wheat pasta noodles, olives, kale, and toasted nuts are tossed in a pan for a tangle with a garlic-charged harissa and olive oil sauce. This one is an easy weeknight win!
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An herb-packed rice salad recipe with peanuts, toasted coconut, and a strong boost of fresh lime. It’s recipe to keep in your back pocket.
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A quinoa power bowl makes the perfect working lunch. The base is simply quinoa and mung bean, and the magic comes from the deeply sautéed and spiced celery. This bowl welcomes as many, or few, toppings as you like – roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.
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This vibrant grapefruit curd is perfect slathered on scones, waffles, and shortbread. A jolt of freshly pressed ginger juice makes it extra special.
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A creamy, herb-flecked polenta spiked with Pecorino, and topped with caramelized slabs of pan-seared fennel. A favorite recipe from Sarah Britton’s beautiful My New Roots cookbook.
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If you want to make beautifully creamy polenta on the stovetop, you’re on the right page. The ingredient list is short, and the leftovers deliver meals for days.
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This grapefruit juice will jolt you to attention. It’s just the thing if you’re looking for something bright, invigorating, spicy, and full volume citrus. Steep grated ginger in a bit of sugared water, and then strain it into a lime & grapefruit juice blend. Inspired by a version in the Rose Bakery cookbook.
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Imagine guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. It’s great with chips, toasted naan, or toasted pita.
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A quick lunchtime brown rice bowl with kale, capers, salted yogurt, za’atar, toasted sesame seeds – and a poached egg for good measure.
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A scrambled egg recipe taught to me by Lynn Russell from Satsuma Press. Herb-flecked cream cheese is the last-second finish that make these eggs simple but special.
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A variation on the granola from my book, Super Natural Every Day – this time with rose petals, walnuts, currants, and black pepper.
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These simple, wine-glazed lentils, from Deborah Madison, saw me through my twenties, and then my thirties. I made them often in my first solo apartment in San Francisco.
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A charming, festive buttermilk cranberry cake topped with a flood of vanilla-flecked buttermilk icing.
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A hearty wild rice soup loaded with mushrooms, flecked with fresh thyme, and bolstered with Gruyere cheese and cream. The perfect winter warmer.
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The best pot of chili I’ve made in years. A vegetarian chili recipe Inspired by a bunch of little bags of remnant grains and pulses collected in my cupboards – bulgur, farro, and lentils, join chile peppers, crushed tomatoes, some chickpeas, and a secret ingredient.
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Everyone loves receiving a gift made by hand from a friend. Here are a number of fantastic options for homemade food gifts.
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Good-quality dark chocolate packed with lots of chopped nuts, seeds, and dried fruit make these a favorite nutritious and energizing snack. Big thumbs up.
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My friend Sante shared his hermit cookie recipe with me. It’s a soft, simple, drop-style, spice cookie loaded with tiny currants, chopped walnuts, and finished with a bit of icing.
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Everyone needs a short list of great party dip recipes alongside a few flavor-packed spreads and smears. Here are ten fantastic options ranging from artichoke dip to homemade labneh along with the keys to great guacamole.
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Absolutely everyone needs a great lentil soup in their cooking repertoire. Here’s a selection of some of the best.
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A classic pumpkin pie recipe with a couple wildcards to make it extra special. The creamy pumpkin custard is made with with a fragrant five spice blend and baked in a flaky, walnut-lined homemade flaky pie crust.
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Thin, biscotti-style crackers densely pebbled with all manner of nuts and seeds – green pistachios, rust-toned hazelnuts, and black poppy seeds.
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A top-notch pasta made with pappardelle, spiced butter and seasonal veg. Inspired by a great recipe from Yotam Ottolenghi’s cookbook, Plenty.
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A spectrum of citrus salts made from all sorts of winter citrus zest – clementines, Makrut lime, Meyer lemon, kalamansi oranges, and mandarinquats. The process couldn’t be simpler.
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A simple one-pan broccoli recipe I’ve made three times in the past ten days. Parmesan cheese, tomatoes, orange juice, and oregano deliver a wild ride of big flavor.
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