Quick recipes often become my favorites. They are the ones I revisit most often, the ones that have a tendency to become staples. I’m a believer that just because a recipe comes together quickly, doesn’t mean it's less special or delicious.
See my recommended Wellness Cookbooks
See my recommended Vegetarian Cookbooks
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 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.
A vibrant ginger grapefruit curd recipe & scans from my Marrakesh photographs.
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.
A hot, filling, wintertime DIY four-grain breakfast cereal that you can trick out with all sorts of different toppings.
New year, new brussels sprouts recipe. This one pan-fried and then finished with a drizzle or oregano deliciousness, and toasted almond slices.
Gougères - I have these little cheese puffs in my freezer, ready to bake, nearly always. This version, a favorite, is made with whole wheat flour, sharp white cheddar cheese, fennel, and ale.
A slight twist makes these scrambled eggs extra special. I drizzled them with oregano pesto and served with a thick slab of toast.
I made these Brown Sugar Rosemary Walnuts as a snack to take for my long travel day to The Greenbrier for the annual Symposium for Professional Food Writers. Recipe & photos from my visit.
A tortilla salad made from all sorts of good stuff - heirloom beans, avocado, watermelon radish, and cauliflower. Electric colors, punchy dressing, fresh and filling.