A favorite stir-fry recipe. Asparagus and tofu form the base, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down. A touch of hoisin sauce gives you just enough sweetness to balance it all out.
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This homemade sunflower seed butter is accented with a blizzard of cinnamon and a slather of vanilla bean paste. It’s a dream on your favorite toasted bread.
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If you love the vibe and flavor of classic cream of mushroom soup, but want to skip the overabundance of heavy cream used in many recipes, you’re in the right spot. This version brings all the nostalgia you love, but uses nuts to deliver the rich, creamy texture. It works beautifully, and the soup is such an all-star. Give it a try!
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A wonderfully creamy, near perfect quart of authentic gelato made with just a few ingredients.
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For anyone wanting to work more sprouts into their meals, this is one of the best salads I’ve made in a long time. It includes mung bean sprouts, avocado, arugula, yogurt, and toasted almonds. So many good ingredients and incredibly tasty!
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Cauliflower dialed all the way up on the spice front like this tastes great. Inspired by a recipe in Reza Mahammad’s cookbook, caramelized onions, cumin, ginger, garlic, sesame seeds and chiles are all in play. They create fragrant magic, turning this cauliflower recipe into an all-star – just read the comments!
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Accented with blueberries, boosted to a hot pink color with beet juice, these vegan oatmeal pancakes are a great way to start the morning.
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This blended vegetable soup is a delicious delivery vehicle for a range of hearty vegetables. If you have onions, potatoes, carrots, and broccoli to use up, this is a great option. A soup that is a unfussy as it gets, easily adaptable as well.
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A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin’s cookbook, I am Almost Always Hungry.
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A palak daal recipe from Kasa’s Anamika Khanna – a hearty pot of spinach, lentils, and spices. Kasa is a favorite Indian restaurant in San Francisco.
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If you haven’t tried grilled fava beans, you must! You can make them on a grill or in a grill pan. Toss them out onto a newspaper where people can dive in and make a bit of a mess with the pods and skins.
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A wonderful kimchi soup inspired by a bowl of fiesty, fiery, brothy cabbage soup I had years ago at Namu Gaji in San Francisco.
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This is a fantastic way to enjoy broccolini resulting in a big bowl of green! The broccolini is tossed with big croutons, lots of sliced scallions, mozzarella, toasted almonds, and a hit of serrano pepper.
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Coated in a silky, garlic-spiked, miso butter, these citron noodles are a celebration of spring produce. Fava beans and citron zest mingle with the pasta, crunchy furikake joins the party, then everything gets a feisty chili crisp finish.
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I get a lot of questions related to sourcing and using edible flowers. Here are a few of the things I do to ensure I have a supply throughout the year.
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Crepes don’t have to be difficult! Once you master this basic crepe recipe you can make perfect sweet or savory crepes on a whim.
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This sourdough granola is the way to go if you love huge, golden, oat clusters. It’s maple-sweetened, cinnamon-kissed and a great way to use up a good amount of sourdough discard.
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Homemade onion powder is a fantastic way to minimize waste and put the tops of spring onions, leeks, and scallions to good use. You can use it as a simple seasoning or to transform everything from ranch dressing to compound butters. It’s the perfect finishing touch for salads, grain bowls, and so many pastas.
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This one-pot, garganelli pasta is an easy weeknight win. It’s pasta and lentils simmered in crushed tomatoes and finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
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Vegetarian or vegan ramen can absolutely be as good as its meat-based counterparts. Here, you introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish. So good!
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This recipe can deliver rustic rye flour crepes for days. Fill them with sweet or savory fillings for any meal of the day.
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Homemade tagliatelle pasta is long, slender, flat, and a much-loved pasta shape. For good reason! It works with a range of sauces and if you have flour, eggs, olive oil, and salt you can make it immediately.
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Popovers are the most delightful thing my oven produces – sky-high and billowy. Here’s my go-to recipe, a few tips, and the overall technique I use.
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The defining detail of this spicy chili crisp is the use of chopped dates and fresh orange zest alongside chili flakes, chili powder, garlic, fried shallots and a dynamic list of spices. Use it to top everything from noodles to a morning scramble and you’ve got something wildly delicious and special on your hands.
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This flatbread is made from white whole wheat flour and packed with seeds – pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin for flatbread pizza or leave it thick, enjoy it straight, or bake it with toppings. Whatever you like, really!
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