Fall

A Simple Carrot Soup
A Simple Carrot Soup

The simplest of carrot soups. One I love, in part, because it's an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients. Carrots and onion form the base, which is spiked with dollop of red curry paste, and then pureed into silky oblivion.

Ayocote Bean & Mushroom Salad
Ayocote Bean & Mushroom Salad

Newsletter love, and a wintery bean salad made with gorgeous Rancho Gordo ayocote negro beans, and pan-fried hedgehog mushrooms. You get crunch from toasted almonds, and sweetness from dried figs which works nicely to offset the acid in the shallot vinaigrette. There's also some shredded kale involved. It's a good lunch salad, and you can make a good portion of it in advance.

Lacinato Kale and Pecorino Salad
Lacinato Kale and Pecorino Salad

A base of finely shredded Lacinato kale to which and abundance of toasted pecans, pecorino cheese, and shredded Brussels sprouts are added. A strong lemon-tahini dressing is leveraged to brighten things up and take the raw edge off of the kale.

Winter Shandy Punch
Winter Shandy Punch

This time last year I made a winter punch, it was prosecco and gin-based with seasonal citrus, ginger and rosemary. It was a recipe that bolstered my punch-making confidence, and got me excited to attempt a new one for 2014. Something in an entirely different direction.

Rye Pasta
Rye Pasta

A rustic rye pasta dough made with my little, hand-cranked, Mercato Atlas pasta machine.





Coconut Quinoa Bowl
Coconut Quinoa Bowl

What you're looking at is a quirky, unique bowl of quinoa, with a couple of secrets. And the next time you have leftover quinoa (other other favorite grain) give it a try - coconut, garlic, almonds, kale, topped with salted yogurt and avocado.

Beet Caviar
Beet Caviar

Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche.

Spicy Chickpea and Bulgur Soup
Spicy Chickpea and Bulgur Soup

I was asked to bring a soup for a group of friends getting together for a casual, coastal overnight in beautiful west Marin. There were a number of recipes that were contenders, but a spicy chickpea soup from Yotam Ottolenghi's upcoming cookbook, Plenty More, caught my attention. It features a seductive, red harissa broth fragrant with cumin, coriander, and caraway, and enough chickpeas and bulgur to make it work as a main course. An herb-whipped feta is the crowning dollop.

Bar Tartine Cauliflower Salad
Bar Tartine Cauliflower Salad

A beautiful cauliflower salad from the new Bar Tartine cookbook - a crunchy, hearty mixture of cauliflower, seeds, chiles, radishes, chickpeas, and green onions slathered in an enveloping garlicky yogurt dressing.

Sake Mushrooms
Sake Mushrooms

Going through a stack of papers in my kitchen I found a note to myself, a recipe to try. The note simply said: big mushrooms, dunk in sake, dredge in rice flour, sauté, salt, dot with miso butter.

Detoxifying Mint Tea
Detoxifying Mint Tea

A homemade blend of detoxifying mint tea - green tasting from mint and coriander, and fennel-sweet. It has layered peppery-ness from black peppercorn and freshly muddled ginger. I've been brewing this quite a bit lately, and took it in a thermos on our drive to Big Sur.

Miso Tahini Soup
Miso Tahini Soup

The miso tahini soup we had for lunch as we prepped for the Remodelista Holiday Market last weekend - it was simple, hearty, and restorative with brown rice, winter squash, and a creamy miso-tahini broth. Avocado, lemon zest, toasted nori, and chives kept things lively and beautiful up top.

Persian Yogurt Soup
Persian Yogurt Soup

Traditional and tasty, this soup is a test of patience and restraint. If you're easily distracted, skip it. If you can mind a pot, stirring, singularly-focused, for a half hour, perhaps longer, you'll be rewarded with a beautiful, vegetarian version of the herbed, Persian yogurt soup, Ashe Mast.

A Good Winter Salad
A Good Winter Salad

A simple salad made with crunchy lettuces, a garlicky, melted lemon butter dressing, and shaved endives, delicata squash, avocados, and pepitas.

Pomelo Green Beans
Pomelo Green Beans

A one-pan green bean side with a walnut-garlic dressing and highlighted with pomelo segments. Transform it into an easy main with the addition of some seared tofu or a poached egg.

Delicata Squash Recipes
Delicata Squash Recipes

A round up of favorite delicata squash recipes - from my site, and out-and-about as well.

Avocado Spring Rolls
Avocado Spring Rolls

I'm posting this spring roll recipe from Morocco, they were much needed for the flight over. Rice paper wrappers with brown rice, tofu, avocado, chopped hazelnuts, and a slather of intense oregano sauce. Plus a few snapshots of the trip so far.

Roasted Squash, Chile, and Mozzarella Salad
Roasted Squash, Chile, and Mozzarella Salad

A peek at spreads from The Kinfolk Table, the new cookbook from Nathan Williams celebrating small gatherings. From it I made a Roasted Squash, Chile, & Mozzarella Salad tangled with spicy arugula.

Turmeric Tea
Turmeric Tea

I started making this turmeric tea for its beneficial properties, and now it is one of my favorite daily rituals - made from a honey turmeric paste with lots of lemon juice and freshly ground black pepper.

Miso Oat Porridge
Miso Oat Porridge

A simple bowl of toasted rolled oats finished with a bit of miso, then topped with a load of minced chives, walnuts, baby radishes, and a thread of cream. Also, a few snapshots from Los Angeles.

Steaming Vegetables
Steaming Vegetables

A reminder of just how good simple, steamed vegetables can be.

Cold Soba Noodles
Cold Soba Noodles

Cold soba noodles with a big dollop of ginger-scallion paste for the flight to Tokyo, plus pics from Japan, and a link to a few favorite spots in Tokyo.

Soups Worth Making
Soups Worth Making

A round-up of a my favorite soups from the archives - the ones that really stood out, the ones I love to revisit.

Marjoram Sauce with Capers & Green Olives
Marjoram Sauce with Capers & Green Olives

Pungent, herby, and assertive, this is an incredibly versatile sauce. From Deborah Madison's new book, Vegetable Literacy, it's made with pounded capers, walnuts, green olives, and a load of herbs - the perfect slather for everything from sandwiches and pasta to egg salad and vegetables.

Kale Rice Bowl
Kale Rice Bowl

A quick lunchtime brown rice bowl with kale, capers, salted yogurt, za'atar, toasted sesame seeds - and a poached egg for good measure.

Pomegranate Yogurt Bowl
Pomegranate Yogurt Bowl

A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.

Moroccan Carrot and Chickpea Salad
Moroccan Carrot and Chickpea Salad

A beauty of a carrot salad - tricked out with chickpeas, chunks of dried pluots, sliced almonds, and a toasted cumin dressing. Thank you Diane Morgan.

Posole in Broth
Posole in Broth

Posole for the new year - it has a vegetable broth base, lots of blossoming corn kernels, avocado and mung beans. Topped with chopped olives and toasted almonds it's A+...

Roasted Vegetable Orzo
Roasted Vegetable Orzo

Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing & I try to answer a few questions about living with marble kitchen counter tops.

Heirloom Apple Salad
Heirloom Apple Salad

The sort of winter salad I love - heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar

Braised Broccoli with Orange and Parmesan
Braised Broccoli with Orange and Parmesan

A simple one-pan broccoli recipe I've made no less than three times in the past ten days - Parmesan cheese, tomatoes, orange juice, and oregano.

Whole Wheat Blackberry Ricotta Scones
Whole Wheat Blackberry Ricotta Scones

Whole Wheat Raspberry Ricotta Scones - golden-crusted, tender, moist, barely sweet, and streaked with violet swaths and chunks of blackberry. They're beautiful.

The Greenest Salad
The Greenest Salad

A shredded green salad bulked out with blanched broccoli, avocado, pistachios, a bit of feta, and tossed with a tarragon balsamic vinaigrette & pics from a special visit to Anokhi cafe and HQ in Jaipur.

Pumpkin and Rice Soup
Pumpkin and Rice Soup

The pumpkin soup I made as soon as I got home from India - with an herby butter drizzle and lemon ginger pulp. And some pictures of a photo session on the street in Jaipur.

Na'ama's Fattoush
Na'ama's Fattoush

A beautiful fattoush recipe and a preview of Yotam Ottolenghi and Sami Tamimi's new book, Jerusalem.

Fennel Mushrooms
Fennel Mushrooms

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.

Tomato Tarte Tatin
Tomato Tarte Tatin

A simple savory tomato tarte tatin made with ripe market tomatoes, plenty of caramelized onions, a wee splash of balsamic vinegar, and whatever pie dough you might have on hand (or in the freezer)...

Heirloom Tomato Salad
Heirloom Tomato Salad

My favorite tomato salad this year - made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives.

Broccolini Salad
Broccolini Salad

Big bowl of green - broccolini tossed with big croutons, tons of scallion slices, mozzarella, toasted almonds, and a hit of serrano pepper.

Saag Paneer
Saag Paneer

This is how I like to cook saag paneer - chopped spinach, golden-crusted paneer cheese, assertively spices, and finished with toasted sesame seeds and fresh lemon juice.

A Simple Tomato Soup
A Simple Tomato Soup

A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg.

Moroccan Mint Roasted Vegetables
Moroccan Mint Roasted Vegetables

A few snapshots from my week in Marrakesh, Morocco + the recipe for a platter of roasted vegetables spiced with dried mint, cumin, ginger, cinnamon, and a kiss of chile. So good with a dollop of salted yogurt and a sprinkle of toasted sesame seeds.

Toasted Four Grain Cereal
Toasted Four Grain Cereal

A hot, filling, wintertime DIY four-grain breakfast cereal that you can trick out with all sorts of different toppings.

Miso Sesame Winter Squash
Miso Sesame Winter Squash

Inspired by a recipe in Bryant Terry's new cookbook, The Inspired Vegan. Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.

Black Bread
Black Bread

A hearty black bread - caraway-crusted, and flecked with dashes of grated carrot. It's dark, dense with rye, and perfect when toasted then topped with a fat smear of dill butter.

Green Lentil Soup with Curried Brown Butter
Green Lentil Soup with Curried Brown Butter

A few outtakes from the winter Kinfolk magazine shoot/article I worked on with Wayne. Plus the Green Lentil Soup with Curried Brown Butter featured in the photos.

Roasted Winter Squash Salad
Roasted Winter Squash Salad

A wintertime riff on potato salad. No potatoes though, just winter squash, a beer-based dressing, rosemary, walnuts, currants, and celery.

Ginger Soba Noodles
Ginger Soba Noodles

Soba noodles tossed with a creamy-ginger dressing and topped with crispy tofu, tarragon, and toasted delicata squash seeds.

Red Lentil Soup with Lemon
Red Lentil Soup with Lemon

An earthy, turmeric and mustard-spiked lentil soup served over brown rice with spinach and thick yogurt.

Broccoli-Basil Mac and Cheese
Broccoli-Basil Mac and Cheese

While in London my friend Anna Jones gave me a copy of the terrific new book she worked on - this broccoli-basil crusted mac and cheese immediately caught my attention.

Maple Buttermilk Pie
Maple Buttermilk Pie

A sweet little buttermilk pie I made. The filling is pure, creamy, maple-kissed tanginess, and simple to pull together.

Tortilla Salad
Tortilla Salad

A tortilla salad made from all sorts of good stuff - heirloom beans, avocado, watermelon radish, and cauliflower. Electric colors, punchy dressing, fresh and filling.

Spiced Coconut Spinach
Spiced Coconut Spinach

The perfect simple, spinach side dish - toast a few spices, add a pile of shredded spinach to the skillet, and finish things off with a burst of lemon juice and some shredded coconut.

Winter Vegetable & Tofu Korma
Winter Vegetable & Tofu Korma

A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.

Baked Farro Risotto
Baked Farro Risotto

A baked farro risotto recipe - lemon-kissed, bright tomato sauce, lots of Parmesan, and chopped fresh oregano.

Leek Soup with Dill Oil
Leek Soup with Dill Oil

A rustic leek soup topped with an electric green drizzle of dill oil and crunchy toasted almonds.

Brown Butter Spice Cake
Brown Butter Spice Cake

A cardamom-kissed, brown sugar crusted, squash-battered spice cake. Made with brown butter and a bit of leftover winter squash.

Oat Soda Bread
Oat Soda Bread

A rustic oat soda bread you can make in less than an hour. Seriously. Made from a simple ingredient list of rolled oats, flour, baking soda, salt, and buttermilk.

New Year Noodle Soup
New Year Noodle Soup

An amazing New Year Noodle Soup from Greg & Lucy Malouf's beautiful book, Saraban. It's a bean and noodle soup at its core featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. You use a medley of lentils, chickpeas, and borlotti beans which makes the soup heart and filling without being heavy. You add spinach, dill, and cilantro. You add lime juice for a bit of sour at the end. And then you've got a number of toppings to add when you serve the soup - chopped walnuts, caramelized onions, and sour cream. Amazing.

Baked Farro Pasta
Baked Farro Pasta

A cold-weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage. The sort of thing you can prep a day or two ahead of time, and then bake when convenient.

Pumpkin and Feta Muffins
Pumpkin and Feta Muffins

Savory muffins packed with spinach, feta and Parmesan cheeses, black pepper, mustard, and sunflower seeds. Adapted from a recipe in a lovely little self-published Australian cookbook, Martha Goes Green.

Spiced Tomato Gratin
Spiced Tomato Gratin

In a Indian spiced departure from a favorite Suzanne Goin recipe - this is a rustic, deeply flavorful summer gratin made with sliced tomatoes, potatoes, caramelized onions, curry powder, and a kick of red chile flakes.

Roasted Delicata Squash Salad
Roasted Delicata Squash Salad

I used my friend Molly Watson's recipe as a jumping off point here, and ended up with a roasted squash salad of sorts. It uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.

Tassajara Warm Red Cabbage Salad
Tassajara Warm Red Cabbage Salad

Inspired by a recipe in The Complete Tassajara Cookbook, a warm winter salad made from sauteed shredded red cabbage. Feta, balsamic vinegar, and golden raisins make it sweet and salty, rich with color, texture and flavor.

Brussels Sprout Salad
Brussels Sprout Salad

A shredded brussels sprout salad recipe, slaw-like in spirit, accompanied by lots of toasted hazelnuts, and shard after shard of aged cheese. The sprouts are tossed with a few glugs of olive oil and a big squeeze of fresh, fragrant lemon juice.

Mushroom Casserole
Mushroom Casserole

A remix of the mushroom casserole I loved as a kid. Brown rice, mushrooms, garlic, onions along side a bit of cottage cheese and sour cream and Parmesan for texture and creaminess.

Shredded Brussels Sprouts & Apples
Shredded Brussels Sprouts & Apples

Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.

Roasted Pumpkin Salad
Roasted Pumpkin Salad

A roasted pumpkin salad made with wild rice, tiny, caramelized red onions drizzled with a simple, honey-kissed, creamy sunflower seed dressing. A colorful harvest salad perfect for Fall festivities.

Broccoli Crunch
Broccoli Crunch

A great broccoli recipe, one of my favorites! Tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Add baked tofu or pan-fried tempeh and you can easily turn this side into a main course.