A collection of roasted vegetables rooted in a favorite cooking technique. Roasting is one of the easiest ways to coax great flavor and tender textures from a wide range of ingredients. Nail the basics, then play around from there.
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These lemon roasted potatoes are made extra-special with very little effort, thanks to crushed garlic, lemon juice, herbs, and olive oil. For when you want to level up your roasted potatoes, but aren’t game for anything too wild.
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A beautiful butternut squash soup with enough substance to make a real meal of it. Finish each bowl with a colorful medley of toppings: a bright herb oil, toasted pepitas, goat cheese, or whatever else you have on hand. Peak meal in a bowl situation.
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A golden, buttery tart layered with goat cheese, banana peppers and lots of scallions, then finished with basil, chives and zucchini blossoms. Simple and summery!
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This substantial lunch salad brings together peak summer tomatoes and pluots with protein-rich mung beans and a simple vinaigrette. Fried shallots and pistachios bring the crunch, while rings of banana pepper add a bit of kick and a pop of color!
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These Pan-Fried Tempeh Ponzu Balls are a high-protein, veg-friendly addition to all sorts of meals. They’re golden-crusted, bite-sized, and an easy way to work more tempeh into your cooking. Give them a try!
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This cherry tomato tart starts with an all-butter crust spread with a thin swipe of chili crisp, then filled with ricotta folded with deeply roasted scallions and fresh chives. A generous layer blistered cherry tomatoes tops the ricotta, and a final scattering of toasted almonds brings added crunch. Bake this tart, share with friends!
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A hearty tomato-based soup made with beans, lentils, kale, and a deep mushroom broth. More importantly, it freezes well so you always have a good meal at the ready.
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This green bean salad with peaches can anchor many summer meals. It features caramelized onions, toasted nuts, dates, a jolt of serrano pepper and a unifying oregano-garlic drizzle.
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If you have a bag of oats you want to put to good use, start here. This page shares my favorite oat recipes from 101 Cookbooks over the years. Baked oatmeal, granola, muffins, cookies, pancakes, crackers, breads, crumbles, and bite-sized snacks all represent and show just how diverse and delicious oats can be.
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If you have a jar of chili crisp and some fresh ears of corn you’re well on your way to this summer-maxxing salad. Sweet corn, plenty of herbs, creamy dollops of
goat cheese, and toasted pepitas come together in a spicy, crunchy way that disappears fast.
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This olive oil cracker recipe makes thin, snappy, rustic crackers – sturdy enough to stand up to a hearty dip. The technique is simple and straightforward and utilizes just a few ingredients. The dough is a welcoming canvas to all manner of seeds, salts, cheeses, spices, or flavored oils that you might want to use as accents. Get creative!
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A fennel mushroom recipe inspired by one of my vintage cookbooks, The Seasonal Kitchen by Perla Meyers. It’s a simple, brilliant twist on everyday sauteed mushrooms with dill, chives, fresh fennel, and a kiss of creme fraiche.
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If you’re interested in baking more with whole grain flours, these rye chocolate brownies are a great place to start. Made with 100% whole grain rye flour, they’re intensely chocolatey, rich, and wildly fudgy. The rye brings a malty depth that makes these some of my favorite brownies to date.
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There is a wonderful Sopa Verde de Elote in Diana Kennedy’s Recipes from the Regional Cooks of Mexico published in 1978, and I use it as inspiration for this variation. Sweet corn and peas are off-set by a spike of green chile, a finishing dollop of crème fraîche, and generous squeeze of lime. It’s really beautiful and one of my favorite ways to use summer produce.
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A collection of 70+ great everyday high-fiber recipes built around ingredients like lentils, beans, whole grains, berries, and vegetables. You’ll find ideas spanning soups and stews, grain bowls, breakfasts, and salads. They’re the kind of fill-you-up recipes that are big on flavor and just happen to be naturally rich in fiber.
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A delightful bowl of quick dumplings made with potsticker wrappers filled with pesto-boosted ricotta cheese. It is ladled with a simple five-minute tomato broth for a weeknight win.
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Cottage cheese wraps are a great foundation recipe! They’re high in protein, wildly versatile, and super satisfying, You can stuff them with a wide range of fillings, drizzles, and spreads depending on the season. Here are all my tips and tricks and favorite ways to enjoy them.
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Fava bean fans, this one’s for you. Flash-cooked favas are tossed with olive oil, plenty of mint, Parmesan, lemon zest, pistachios and dried rose petals for a bright little spring side dish that’s equally good piled onto pasta (or salad greens).
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Skillet jams are inherently laid-back, made to enjoy right away. Without the need for preserving, you can scale back the sugar and let the fruit’s natural flavor really pop. This is a version from a special new cookbook, Eating at Home by Trinity Mouzon Wofford.
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Red fruit salad made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Five ingredients. So good.
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A go-to collection of vegetarian dinners for every kind of night. Don’t skip the quinoa patties, they’ve been a favorite for over twenty years.
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Creamy, textured, and just loose enough to ripple across the plate – this is the classic risotto you’re aiming for. Here’s how you get there, step by step.
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A vibrant homemade pesto recipe taught to me by my friend Francesca’s mother who came to visit from Genoa, Italy. This is how to make pesto like an Italian grandmother. Made with hand-chopped basil, garlic, Parmesan, olive oil and pine nuts. The real deal.
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Everyone loves chickpeas. They’re one of the most charming and versatile ingredients in the kitchen. At home in soups, spreads, bowls, and snacks, they always deliver. This is a collection of tried-and-true chickpea recipes for all of it.
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