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
A chunky zucchini soup, beautifully spiced with a thin, bright, assertive coconut-lime curry broth & a lesson in being adaptable.
The quickest and easiest of lunches. Soba noodles tossed with dollops of crème fraîche, and showered with lots of chives and grated hard-boiled egg yolk.
An herb-packed rice salad recipe with peanuts, toasted coconut, and a strong boost of fresh lime. A recipe to keep in your back pocket this summer.
A delicious argument for roasting strawberries - juices from the roasting berries combine with maple syrup, port adds a surprise hint of booziness, and the balsamic delivers a dark bass note.
Compound butters are a lazy cook's secret weapon. They're a way to add intense flavor to preparations without a whole lot of extra effort. I've included a few recent favorites here.
Blender dressings are great, in part, because they're fast. Everything into one container, puree, and you're set. This one is great - carrots, turmeric, coconut milk, shallot, and ginger come together into a dressing perfect for everything from green salads to grain salads, or as a brilliant finishing touch for sautéed, steamed, or simmered vegetables.
A bit about this favorite curry paste - it's vibrant, electric yellow in color, and intensely flavored. Made with a shallot base coupled with ginger, and garlic, turmeric, and serrano chiles, it's the sort of thing you can use to make a broth, or flare out simple preparations like scrambled eggs or fried rice.
A Kimchi Soup inspired by a bowl of fiesty, fiery, brothy cabbage soup I had years ago at Namu Gaji in San Francisco.
This is the recipe I was working on when Sarah Lonsdale came to visit for an interview for Remodelista. Whipped goat cheese is simply combined with flecks of sautéed garlic and green chile resulting in an easy spread that pairs perfectly with a long list of things.
The sort of hearty 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