Vietnamese Curried Chicken & Sweet Potatoes
This simple chicken curry—laced with hunks of sweet potato and served with a copious helping of baguette—is a colonial era Vietnamese dish called cà ri gà that includes influences of French and Indian cuisines that compliment this Vietnamese staple. It’s adapted here from the wonderful Vietnamese cookbook called Pleasures of the Vietnamese Table by Mai Pham.
Roasted Tomato & Garlic Soup
Every kitchen repertoire needs a solid tomato soup recipe, especially in fall & winter.
Apple Buckwheat Muffins
The quintessential breakfast for Fall.
Honey Peach Frozen Yogurt
A frozen treat that is made with yogurt and sweetened with honey. Oh my!
Cold Peanut Soba Noodles
We often make a large batch of these noodles early in the morning before the swelter of summer kicks in. The reason? It’s served cold and it stores nicely so we like to have it on hand at this time of year.
Buttered Barley with Lemon
Barley is often overlooked, but makes for a lively whole-grain side dish.
Coco’s Cocoa Bites
Small and satisfying chocolate bites.
Fava Bean Purée
It’s our understanding that we should all be eating more cover crops; it gives farmers a small boost for improving their soil. Turns out, eating cover crops is also a very tasty thing to do. Fresh favas are only available in springtime, but they work wonders for our tilth.
Nothing like a little French snacking cake on hand with an exotic perfume of anise and honey.
Dutch Baby with Orange & Almond
Several years ago, my good friend Sasha made me this enchantingly puffed pancake in a cast iron pan and plopped it in front of me for breakfast with a bowl of citrus wedges. She muttered the words “Dutch Baby,” and I can’t explain the way my heart swelled.
Get through the last stretch of winter with steaming bowls of this hearty soup.
Chocolate Lunchbox Pudding
A pudding sumptuous enough for grown-ups, but also fulfills the kids’ vanilla-heavy, stand-on-the-spoon, chocolate pudding-cup fantasies. And of course, easy enough for the lunchbox.
Coconut Pecan Nougat
We created this for the holiday season, but we had a hard time deciding what to call it. Part nougat, part fudge, maybe even a little bark, we accidentally made a vegan, gluten-free candy that tastes as good as its over-the-top Christmas candy counterparts. Put it alongside Aunt Duveen’s divinity and nobody will even know it’s from a different food generation. Not only that, but it’s easy to make.
These little sweets use the simplicity of a few ingredients to quell a craving without any added sugar.
Pumpkin Sour Cream Galette with Flint Cornmeal Crust
It’s nice to have a little slapdash recipe in your back pocket when you’re planning a big meal. This pumpkin pie sheds a fancy crust for a crazy good flavorful one.
Butternut squash with hazelnut oil & rosemary
This squash side dish cooks up quickly, but also tastes great at room temperature, which means you can squeeze it into a busy cooking schedule then leave it out until you get the big meal on the table.
Chard, Leek & Gruyere Panade
This hearty Autumn dish is best served at room temperature. For a flourish on Thanksgiving, you could serve this in place of dressing, but it also doubles as a main dish for vegetarians.
Chocolate Buckwheat Torte
A cake this dense and chocolaty doesn’t let you give up easily. We created a satisfying cake so effortless that it’s become a thirty minute go-to for dinner guests.
These were developed as a savory gnosh to reach for at the brunch table. There’s always a surplus of baked goods within reach, but for something a little more substantial to eat out of hand, these do the trick.
Baked Apples with a Streusel Core
Apples seem pretty humdrum until they come storming onto the scene in autumn. In October, the apples are so fragrant at the market that I can hardly pass a stand without swerving in to get a burst of their crisp, floral juices in my mouth. Baking them enhances the warming qualities we crave this time of year.
Freezer Streusel for Berry Season
Any cook who values seasonality should have a streusel recipe in their back pocket.
Broccoli Farro Gratin
A simple and complete whole grain meal right out of the oven.
Everyday Granola Bars
I grew up on those Nature Valley granola bars that are so addictive. Problem is, the ingredients leave much to be desired. I developed this recipe to eat in their place, and these have become a constant in our after school snack repertoire.
Butter Walnut Ice Cream with Chewy Wheat Berries
If you’re a fan of butter pecan, you’ll love this nut-filled ice cream with the surprising addition of chewy wheat berries.
Lime-Scented Quinoa with Roasted Summer Vegetables
A solid quinoa recipe for the height of summer.
Butterscotch Pots De Crème
These little pots are wonderful served cold at the end of a warm summer evening topped with unsweetened crème fraîche and a little flaky salt.
Deep Chocolate Madeleines
Think of these buttery chocolate treats as a new hippie classic. In other words, these are the pot brownie of the modern age, except they harken back to the days of Proust.
Red Fife Pita
This most versatile bread can act as a stand-in dinner roll, or it can swaddle copious ingredients as a grab-and-go sandwich; it toasts well for breakfast, or toasts extra-well for pita chips. My home is never without a batch.
This is one of those recipes discovered in the vivacious atmosphere of a night out. To add zing to your vegetable repertoire, try this spicy and satisfying dish.
Fes-Style Chicken Tagine with Honeyed Onion & Tomato Confit
This dish was inspired by a love of Paula Wolfert and the journeys she’s taken countless home cooks on since the early 70’s.
Seedy Spinach Salad with Curried Vinaigrette
Amp up a bed of simple greens by loading it with aromatic and flavor-boosting seeds.
Dutch Street Fries
This is the recipe you pull out when you want the quintessential fry—the kind you get on the street all over Europe, perfectly crispy and salty and dolloped with mayo.
Sweet Pistachio Bhang
In creating this recipe, I wanted to honor the flavor of the cannabis plant for what it is. Instead of trying to mask the aroma, I used it as my muse.
Chocolate Peanut Butter Breakfast Muffins
Chocolate and peanut butter for breakfast? What could be better?
Chickpeas & Arugula
Beans are easy, economical, and oh-so-tasty. Try this simple, satisfying way to prepare them.
Persian Rosepetal Tea
Roses make for a pretty spicy tea, and they have a long history to prove it.
Halibut with Chraimeh Sauce
This dish captivates with an abundance of Sephardic spices. It’s adapted from Ottolenghi’s Jerusalem cookbook, a favorite.
Classic Crème Brûlée
Because everyone should have a recipe for this classic in their repertoire
Orecchiette with Sausage and Rapini
Spring is this dish’s most perfect season. Spring is when flowering greens make their grand entrance for the year, and you can try making this dish to equally good effect with flowering turnip, collard, or kale. The tiny flowers peeking out are a lovely burst of the season.
Deep Chocolate Rye Sandwich Cookies
Made with 100% whole grain rye flour, these deep dark, rich chocolate cookies sandwich a tangy crème fraîche filling. It’s like a pleasure-seeking hippie mama had a love child with an Oreo.
Quick Marinated Goat Cheese
Need something quick to set out with a clutch of crackers while dinner finishes bubbling away? Keep this recipe on-hand for such occasions. I almost always keep one of those packages of fresh goat…
My Spaghetti Alla Carbonara
Okay, hold it. If you’re part of the authenticity squad, you may want to turn around and leave. This is my carbonara, and I don’t give a damn if you don’t think cream belongs here. This is a dish that I throw together by my whimsy to please my own sense of delight.
Ciambellinne (wine & olive oil cookie)
These come together quickly, and look unassuming on the plate, but they have a surprising mix of ingredients that makes them a little beguiling.
Fluffy Whole Wheat Freezer Biscuits
If the thought of making homemade biscuits sends you running, this is the recipe for you. A bowl, a spoon, and few simple ingredients are all you need to make weeks worth of biscuits.
Play up the beet’s naturally sweet tendencies by dousing them in a honey-tinged sesame dressing. The results are kind of addictive.
Split Pea Soup with Meyer Lemon & Prosciutto Gremolata
The evenings are lengthening, but it’s still cold outside. Try this soup for a bridge between winter and spring.
Sweet Potato Hash
Sweet and savory meld together to heighten this diner standard into a revelatory plate of breakfast fare.
Lemon Ricotta Breakfast Cakes
Add a little zing and substance to your breakfast.
This luscious and jammy condiment sits atop little toasts like a jewel.
Oat Buttermilk Pancakes
These whole grain pancakes are perfect for a Sunday feast.
Cyril’s Radicchio Salad
An updated version of the chopped salad.
Hearty Bolognese Sauce
Ask a hundred Italian nonnas for their classic Bolognese recipe and you’ll never get the same one twice. Here’s our version.
Start a batch of this bread first thing in the morning, and with very little effort, have a couple loaves ready for the dinner table.
Warm Lemony Greens with Chili Flakes
This dish is so simple, it hardly warrants a recipe. Come into the kitchen and we can make it together.
Chocolate Buttermilk Layer Cake
This chocolate cake is so versatile, you can use it for everything from a quick torte to a tray of brownies to a layer cake to a wedding affair. Think of it as your little black dress of the dessert world.
This is good luck food, and as with anything that has to do with luck, you better arrive with an open heart and be a willing participant or it will pass you right by.
This recipe is a nod to the movie Paris, Texas. You can’t beat a fancy dinner party hors d’oeuvre that can pass as a healthy lunchbox snack.
This recipe marries everything there is to love about rugelach with the honey-soaked flavors of Middle Eastern desserts.
Brown Butter & Bourbon Pecan Tart
This pecan tart marries a love for Southern pecan pie to an ardor for French pastry. This darling of the Thanksgiving table is at once humble, yet more sophisticated, than its Georgia cousins. Best part: Greater pastry to filling ratio means more crunch in every bite.
Pumpkin Coffee Cakes with Dark Chocolate Chunks
How about pairing the season’s pumpkin bounty with dark chocolate for a breakfast treat?
Caponata is from Sicily and represents humanity’s finest romance with the season. You’ll frolic around the kitchen, dicing and cutting, roasting and sautéing, and in the end, you’ll have the climax of summer in a dish.
Wild Salmon with Teriyaki Glaze
Set the oven to 350°F. Place the fish, skin side down, on a large baking sheet. Run your fingers along the flesh to make sure there are no bones. If so, remove the bones with needle nosed pliers.…
First things first, get out that little, black dusty pan that looks frumpy, but toasts your spices to perfection (any pan will do, really). Measure the cumin, coriander, and caraway into the pan…
Woodsy Onion Jam
Set a large dutch oven over medium heat, and put in olive oil, sliced onions, grated apple, rosemary and/or thyme, salt and pepper, and give a good stir until everything is coated in oil. Let the…
Adrian’s Basic Vinaigrette
Keep some of this dressing on hand to serve up salad when the mood strikes.
Rustic Lentil Soup
For this lentil recipe, we decided to keep it simple so the heady flavor of the beans could really shine.
The Art of Popping Popcorn or How to have a Cheery Day
I have yet to meet a day that can’t be improved by a big, buttery bowl of popcorn. It’s not the same kind of cure that, say, a pot of tomato sauce can dole out, but popcorn takes such little…
Tips for making a good pot of beans
Cooking dried beans is easier than you think. Here are our tips.
This incredibly versatile potato dish can be served as breakfast hashbrowns, a quick hot lunch, or a dinner side dish.
Crème Fraîche Panna Cotta
This simple dessert shows off a fresh batch of homemade crème fraîche like no other.
Roasted Fennel with Parmesan
This is a birthday recipe for my friend Kyle Eagle, born on the vernal equinox.
Curried Pumpkin Soup
Pumpkins are everywhere! I made this recipe with the purée of two sugar pumpkins, which is roughly equal to two 15-ounce cans of pumpkin purée. There’s no shame in popping open a can of pumpkin. We all know how busy life gets, and you can have this soup on the table in a half-hour, or less.
Pastel de Tres Leches
If you love the flavor of milk, this cake captures it like no other.