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.
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.
The green rice recipe that got away from me - lots of spring produce, finished with smoked paprika and toasted pine nuts.
A Parmesan cheese spread made with grated cheese, olive oil, a splash of white wine, and any other accents you can think of.
Inspired by a recipe from Alana Chernila's The Homemade Pantry, these are the cheese crackers I made for my nephew (in owl shapes!) when he came to stay with us last week.
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.
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.
A riff on Laurence Jossel's fantastic NOPA beans - plump, creamy beans baked in a bright, chunky chipotle tomato sauce, topped with crunchy breadcrumbs, plenty of oozy queso fresco, and an emerald drizzle of cilantro pesto.
A classic cheese fondue recipe. I've included dozens of my favorite things to dunk - don't limit yourself to just bread!
A delicious rice gratin recipe - a hearty casserole of baked rice flecked with spinach. The top bakes into a golden cheese crust made even better with a generous sprinkling of black olives, red onions, and toasted pine nuts.
Grilled pizza recipe with an outline of techniques and considerations about the technique it takes to get grilled pizzas right - with topping ideas.
A spring-inspired wild rice salad - vibrant asparagus, yellow split peas, and wild rice tossed in an almond butter dressing and finished off with a bit of goat cheese and chives.
This is the farro salad I took to Jack's first birthday party. My favorite citrus Parmesan vinaigrette dressed a bowl of healthy salad greens, plump farro grains, crumbled goat cheese and almonds.
This baked pasta recipe features vibrant flecks of chopped spinach and lemon zest, toasted almond slices and oozy, bubbly cheese all enveloping sturdy little pasta shells.
The prettiest, tastiest, frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.
A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.
This fettuccine recipe was inspired one of the many trips I made to the Testaccio Market while in Rome. Fresh ribbons of pasta with olive oil, porcini mushrooms, garlic, black pepper, and pecorino cheese.
Golden, puffy, sun-dried tomato, and cottage cheese muffins. High in protein, low in carbs, they are a great, satisfying way to start the day.
A great way to use nutritious quinoa. This quinoa and grilled zucchini recipe is tossed with a pretty, pale green cilantro-flecked avocado dressing.
A tasty white bean salad topped with toasted walnuts, crumbled cheese, and a hint of citrus. Makes a good side dish, a satisfying lunch, or light dinner.