Charming bite-sized, powder-coated Sicilian pistachio cookies, biscotti al pistacchio, inspired by a visit to Mona Talbott’s kitchen and the Rome Sustainable Food Project at the American Academy in Rome.
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Colorful and bright, this Mediterranean pasta salad is punctuated with bursts of flavor from briny olives, cherry tomatoes, and fresh herbs. The creamy dressing is tzatziki inspired with grated cucumber, garlic and salted yogurt. The perfect lunch!
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An earthy, turmeric and mustard-spiked lentil soup served over brown rice with spinach and thick yogurt.
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The kind of power bowl that keeps you strong – herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.
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Chocolate stuffed sandwich cookies made with a poppy-flecked brown sugar dough, lots of vanilla, and a bit of a salty sweet crust on top.
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A dreamy broccoli apple salad made from all-star ingredients. Bright broccoli florets, crisp apples, crunchy fried shallots, candied nuts and slivered red onions are tossed in a honey-kissed, creamy, almond dressing.
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A deeply dark and impossibly decadent coconut chocolate pudding. Creamy coconut milk base infused with a whisper of warming spices.
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The best pumpkin recipes currently on my radar for this fall. A curated list of recipes to have in rotation for peak pumpkin (and winter squash) season. Emphasis on dinner, emphasis on savory.
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A list of Christmas cookies worth their weight in sugar! From gingerbread to classic shortbread, sugar cookies to triple ginger cookies. They’re all festive and fantastic. Happy holidays all!
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Slathered with chocolate buttermilk icing, this beautifully moist chocolate bundt cake is made with a blend of whole wheat and all-purpose flours, stout beer, maple syrup and brown sugar. It’s the perfect travel-friendly treat.
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Inspired by Hugh Fearnley-Whittingstall’s soda bread recipe, this version is made with a blend of spelt flour and all-purpose flour. The dough is littered with seeds – sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, flax seeds, and fennel seeds. It bakes into a perfect, rustic, crusty loaf of bread with relatively little effort.
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These cheese straws look like wispy tree branches and they never last very long around here. Crispy, cheddar-flecked, and rustic, buckwheat flour lends these slender creations their convincing tone.
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Inspired by a recipe in Bryant Terry’s cookbook, The Inspired Vegan. Roasted winter squash (and tofu) is combined here with a wonderful miso, maple, sesame and citrus sauce.
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A dozen Christmas morning breakfast ideas for anyone trying to figure out what to cook and eat on Christmas morning.
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A rich, crumble-topped oatmeal muffin recipe made with an oatmeal and yogurt base. Golden-topped, wholesome, and a fantastic pocket treat.
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One of the best ways to make roasted delicata squash, inspired by my friend Molly Watson. This recipe uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, almonds and a bold miso harissa dressing.
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The defining detail of this traditional Shaker apple pie is the use of rose water in the filling. Sliced apples, brown sugar, and a splash of floral results in a special combination. Pair it with an all-butter crust and you have a beautiful apple pie on your hands.
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From the Big Sur Bakery cookbook, a seed-packed pocket bread recipe contributed by a good friend of the bakery. Sesame, sunflower, flax and poppy seeds, quinoa and oat bran impressively cram themselves into these delicious, hearty rolls.
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From Megan Gordon’s cookbook, Whole Grain Mornings, a super grain bowl. Plump barley grains are tossed with sprouts (or greens), nuts, avocado, a bit of cheese and dolloped with a simple yogurt sauce.
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Nutrient-dense and delicious, use this salad booster as a healthful seasoning for greens, vegetables, and so much more!
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A robust frittata sandwich made with a spicy garlic spread, roasted cherry tomatoes, and avocado on slabs of homemade bread.
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A green curry porridge to keep you cozy as the weather changes season. This is a great way to use up winter squash and any herbs you have on hand. Rice and coconut milk form the base, and you get a kiss of spicy from serrano chile.
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Using a short ingredient list of pantry basics, this peanut butter granola is incredibly good. It features a peanut butter and maple syrup coating that bakes beautifully into crunchy oat clusters.
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A beautiful, shredded, raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark’s cookbook, In the Kitchen with A Good Appetite.
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You don’t need much to make a good sheet pan frittata. This one starts with a dusting of lemon zest across a sheet pan, and uses a simple egg, cream, salt and pepper base.
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