A collection of much-loved winter salads. The ones I reach for when the weather cools and the produce turns bright and colorful. Fresh and vibrant salads that are a welcome contrast to the season’s heavier meals.
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If you’ve been to my house at any point in recent months, you’ve likely had these dates – broiled with saffron, almond extract, ghee (or olive oil), and a bit of salt. They’re unctuous, sweet goodness. Include these as a part of every cheese board you make!
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If you’re down to the wire on your Thanksgiving menu, these quick, bright, beautiful sides will save you. No stress, minimal fuss, and big flavor – color, crunch, and deliciousness on the table in minutes, not hours.
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A nut-studded, slaw-like green bean salad made from cabbage, arugula, pecorino cheese, croutons and a couple wildcard ingredients.
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This is a spinach recipe you should try. A wildly adaptable dish that downshifts seamlessly from main attraction to supporting role depending on the quantity of leftovers at hand. The jist: a hot pan filled with all manner of things that work well with spinach – toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender.
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Grab some whole grain rye flour and I’ll show you how to make a sourdough starter! A lively, vigorous natural sourdough starter is the core component in beautiful loaves of bread, sourdough pancakes, pizzas, and so much more. You can make your own starter with flour, water, the natural yeasts and bacteria in the air, and a bit of patience. Find a glass jar and let’s go!
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A colorful pasta bowl bonanza featuring a glossy, smooth chickpea harissa sauce and loads of crunchy cucumbers, cashews and fried onions. The definition of a vibrant, exciting one-bowl meal!
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Good apple butter is something you make when you’re not in a rush. My preferred method rewards patience. It starts on the stovetop then transfers to the oven allowing flavors to concentrate, bringing forward deep apple and toasted caramel notes. I add a finishing dollop of miso for added complexity and magic.
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Simple, homemade cavatelli pasta is a fun shape to make! Pictured here spiked with turmeric and black pepper, and topped with roasted winter vegetables and Parmesan.
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The sort of hearty apple salad I love. It has heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is creamy and spiked with rosemary, garlic and champagne vinegar.
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A chunky, satisfying, winter-time riff on potato chowder – winking at the Japanese pantry with a finishing swirl of miso, and a touch of sake in the base.
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Poppyseed-flecked and made with a blend of barley, oat, and rye flours, these multigrain waffles are buttermilk-moist with a golden crust and a hint of tanginess.
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Simple green curry dumplings made with caramelized leeks, green curry paste, and cooked mung beans. Everything is thinned with coconut milk and then mashed and smashed a bit.
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Savory pie people, these mushroom hand pies are for you. Mushrooms, charred scallions, sesame, and miso come together in these portable pockets of deliciousness. You get creaminess from a bit of cheese, and each bite delivers the magic of a golden, flaky pie crust.
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Muhammara (or mouhamara) is something I love to turn people on to. It’s a traditional red pepper spread originating from Syria made with a fascinating blend of red peppers, walnuts, olive oil, pomegranate molasses, and a handful of other ingredients.
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Building a remarkable tomato sandwich is an exercise in patience. You have to wait for the right time, when the tomatoes are peak. This is my first of the year topped with mayo, zucchini butter, avocado, and fresh basil.
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Zucchini butter is a great way to use up two pounds of zucchini or other summer squash. It’s creamy and spreadable and having it on hand makes for quick meals. It’s great mixed into pasta, baked onto pizza, and smeared across crackers and flatbread.
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Feathery green and red cabbages along with carrots, apples, and scallions tossed with a spicy, creamy sesame dressing.
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Seasoned with a good amount of cumin, cayenne and mustard, these are hearty, filling, easy to make, dump-everything-in-the-food processor grillable tofu burgers.
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Spicy grilled veggie kebabs made with a flavor-packed yogurt marinade and mix of vegetables with paneer cheese. A favorite that you can make ahead, and grill or bake year-round.
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For the egg salad sandwich fans out there, these open-faced deviled egg toasts merge everything people love about egg salad and deviled eggs into sandwich form.
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The chickpea salad sandwich filling to make in bulk for easy lunches and snacks all week. A perfect vegetarian or vegan sandwich option.
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A creamed corn recipe passed to my dad from his mother. It uses the 2-2-1 method with fresh corn, milk, butter, and a bit of flour. If you have two ears of corn give it a try, so simple and good!
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Not your basic, bland, bran muffin. The thing that makes these special is their flavor. They’re buttermilk based with a tender crumb and toasted, craggy top. Perfect smeared with a bit of butter and your favorite marmalade.
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A wonderful farro salad with buttermilk dressing inspired by a version I had at Clyde Common in Portland, Oregon years ago. Imagine nutty farro grains plus shaved radishes, zucchini, and fennel tossed with creamy, herbed, buttermilk dressing. The perfect lunch.
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