Basic Techniques

Skillet Jam

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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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Homemade Pesto

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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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How To Make a Sourdough Starter

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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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Zucchini Butter

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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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Green Smoothie

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The green smoothie recipe from Tara O’Brady’s cookbook, Seven Spoons. An invigorating, bottom’s up, morning kickstarter made from kale, almond butter, almond milk, banana, and pineapple.

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Homemade Onion Powder

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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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Homemade Chili Crisp

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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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Savory Power Bars

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These homemade power bars are based on the recipe I published years ago in Super Natural Cooking. The main difference here is I made these savory with toasted walnuts, crumbled kale chips, and oil-cured olives.

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Citrus Furikake

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If you tend to keep a lot of citrus around the kitchen, this citrus furikake is a great way to use grapefruit, orange, yuzu or lemon peels. It is a homemade seasoning that works on everything from eggs to rice bowls, noodles to salads.

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Simple Garlic Kale

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This is how you make simple, garlic kale – just right. If you love sautéed greens, the keys are avoid overcooking, and adding plenty of garlic to the pan. And yes, this technique works with kale, chard, or spinach. Super flexible!

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Berry Pie

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When you have an abundance of blueberries, blackberries, raspberries, or huckleberries, this is the berry pie to make. It’s classic, with a juicy, sugar-kissed, mixed berry filling. Pair it with a flaky, all-butter crust and you have the ideal berry pie on your hands.

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