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 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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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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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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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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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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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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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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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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