Heidi’s Favorites
If a recipe appears on 101 Cookbooks, I stand behind it. But beyond that, there are a number of favorite favorites. I’ve listed them here.
Homemade Pappardelle
Simple, homemade pappardelle pasta is a deliciously versatile shape to make! Pictured below topped with crispy mushrooms, clouds of Parmesan cheese, and lemon.
Coconut Red Lentil Soup (Esalen Ayurvedic Dal)
A vibrant red lentil soup (or stew) that is always hugely popular. A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and a finish of cilantro or kale.
Gougères
Gougères are perfect, golden pom-poms of cheese-crusted magic. This one-pan method sets you up for success every time. Even better - keep these little cheese puffs frozen, ready to bake, always.
Candied Walnuts
Caramelized and toasted, these crunchy candied walnuts use brown sugar and spices to deliver the perfect snack or topping.
Broccoli Cheddar Soup
A simple, everyday broccoli soup made special with crusty, mustardy croutons and cheddar. Perfect for those days when you need some extra nutritional punch.
Limoncello Macaroons
These limoncello macaroon cookies are golden-crusted, powder-coated, almond-citrus gems spiked with limoncello liqueur.
25 Vegetarian Thanksgiving Recipes
Skipping the turkey? No problem! These vegetarian Thanksgiving recipes are all vibrant, seasonal, crowd pleasers.
Classic Shortbread Cookies
Buttery, golden, classic shortbread cookies. So simple, and the best cookies on any cookie plate.
The Spicy Coconut Milk Dressing I Love on Everything Lately
This spicy coconut milk dressing is wildly delicious on so many things - tacos, noodles, grilled vegetables, and salads. Make a jar and keep it on hand for quick meals.
How to Make Pesto like an Italian Grandmother
A vibrant pesto recipe taught to me by my friend Francesca's mother who came to visit from Genoa, Italy. Made with hand-chopped basil, garlic, Parmesan, olive oil and pine nuts. The real deal.
