This chile-infused blackberry syrup is slow-burning, sweet and spicy, and homemade. Inspired by a recipe in the September 2007 issue of Gourmet Magazine, it’s great in spritzers, over pancakes, in oatmeal, and on and on.
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This skillet cornbread is rustic, custard-topped, and crusty-edged. It is bolstered with herbs and a bit of quinoa for an incredibly good accompaniment to chili or a favorite soup. Inspired by a legendary Marion Cunningham recipe.
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The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate.
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A simple tortelli pasta recipe featuring plump, ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.
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If you want to know how to make the perfect baked potato, keep reading. We’re talking crispy jackets that split open to reveal a fluffy white potato interior. This method results in perfection every time.
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An amazing Persian New Year Noodle Soup (Ash Reshteh) inspired by a version in Greg & Lucy Malouf’s beautiful book, Saraban. At its core, this is a celebratory bean and noodle soup featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. Loaded with spinach and herbs, you serve it topped with walnuts, caramelized onions, and a dollop of something creamy. It’s amazing.
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Hibiscus and rose hips are both Vitamin C power houses. This is a much appreciated homemade tea blend for when an immunity boost is needed, or for the times when you’re feeling stressed, over-worked, or dragging just a bit. I add a good bit of saffron, and lemon peel for dimension and flavor.
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This is the best chocolate cookie I bake. And I don’t say that lightly. It’s a crackle-edged puddle of chocolate with a texture like a collision between a soft meringue and a fudgy brownie. Part of my essential cookie repertoire!
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A simple breakfast yogurt bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.
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These sweet potato tacos are so simple, and so good! Tortillas are slathered with smashed, roasted sweet potatoes. Top with black beans, sliced avocado, quick pickled red onions, a bit of cheese, and squeeze of lime. Fantastic.
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An inherited produce box packed with greens inspired this simple, one-pot winter penne pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
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A California-inspired Miso, Avocado, & Lima Bean Salad from A Modern Way to Eat, by Anna Jones. Seasonal greens and beans are tossed with an assertive, creamy miso dressing. There are crunchy seeds, and broccoli, and avocado – it all comes together into a brilliant, beautiful, feel-good salad.
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A unique and flavor-packed spaghetti recipe. Whole wheat pasta noodles, olives, kale, and toasted nuts are tossed in a pan for a tangle with a garlic-charged harissa and olive oil sauce. This one is an easy weeknight win!
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A quinoa power bowl makes the perfect working lunch. The base is simply quinoa and mung bean, and the magic comes from the deeply sautéed and spiced celery. This bowl welcomes as many, or few, toppings as you like – roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.
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This vibrant grapefruit curd is perfect slathered on scones, waffles, and shortbread. A jolt of freshly pressed ginger juice makes it extra special.
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A quick lunchtime brown rice bowl with kale, capers, salted yogurt, za’atar, toasted sesame seeds – and a poached egg for good measure.
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A scrambled egg recipe taught to me by Lynn Russell from Satsuma Press. Herb-flecked cream cheese is the last-second finish that make these eggs simple but special.
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A variation on the granola from my book, Super Natural Every Day – this time with rose petals, walnuts, currants, and black pepper.
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Good-quality dark chocolate packed with lots of chopped nuts, seeds, and dried fruit make these a favorite nutritious and energizing snack. Big thumbs up.
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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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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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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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A rich, crumble-topped oatmeal muffin recipe made with an oatmeal and yogurt base. Golden-topped, wholesome, and a fantastic pocket treat.
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