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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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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This quirky yet delicious farro salad tends to leave a big impression. Green olives, chives, toasted walnuts, and honey combine with a few other ingredients into bold make-ahead grain salad perfect for parties and potlucks.
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The chocolate chia pudding of your dreams. Silky, deeply chocolatey, crunchy on top — dessert vibes with breakfast credentials.
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This white bean soup is rustic, silky, and built around plump beans simmered in a saffron-tinted broth. A squeeze of citrus, crumbled feta, and chopped olives makes each bite special.
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Shaving asparagus into ribbons turns it into something completely different — delicate, tender, and perfect for a big spring salad.
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Crispy roasted chickpeas are one of my favorite ways to add crunch and a bit of protein to salads, bowls, and roasted vegetables. There are a few tricks to getting them extra crispy crunchy, and not sad.
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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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