Gelato
A wonderfully creamy, near perfect quart of authentic gelato made with just a few ingredients.
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Sprout Salad
For anyone wanting to work more sprouts into their meals, this is one of the best salads I’ve made in a long time. It includes mung bean sprouts, avocado, arugula, yogurt, and toasted almonds. So many good ingredients and incredibly tasty!
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Spicy Cauliflower with Sesame
Cauliflower dialed all the way up on the spice front like this tastes great. Inspired by a recipe in Reza Mahammad’s cookbook, caramelized onions, cumin, ginger, garlic, sesame seeds and chiles are all in play. They create fragrant magic, turning this cauliflower recipe into an all-star – just read the comments!
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Blueberry Beet Pancakes (Vegan)
Accented with blueberries, boosted to a hot pink color with beet juice, these vegan oatmeal pancakes are a great way to start the morning.
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A Good Blended Vegetable Soup
This blended vegetable soup is a delicious delivery vehicle for a range of hearty vegetables. If you have onions, potatoes, carrots, and broccoli to use up, this is a great option. A soup that is a unfussy as it gets, easily adaptable as well.
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Tempeh Curry
A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin’s cookbook, I am Almost Always Hungry.
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Palak Daal
A palak daal recipe from Kasa’s Anamika Khanna – a hearty pot of spinach, lentils, and spices. Kasa is a favorite Indian restaurant in San Francisco.
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Grilled Fava Beans
If you haven’t tried grilled fava beans, you must! You can make them on a grill or in a grill pan. Toss them out onto a newspaper where people can dive in and make a bit of a mess with the pods and skins.
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Kimchi Soup
A wonderful kimchi soup inspired by a bowl of fiesty, fiery, brothy cabbage soup I had years ago at Namu Gaji in San Francisco.
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Broccolini with Scallions
This is a fantastic way to enjoy broccolini resulting in a big bowl of green! The broccolini is tossed with big croutons, lots of sliced scallions, mozzarella, toasted almonds, and a hit of serrano pepper.
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Citron Noodles with Miso Garlic Butter
Coated in a silky, garlic-spiked, miso butter, these citron noodles are a celebration of spring produce. Fava beans and citron zest mingle with the pasta, crunchy furikake joins the party, then everything gets a feisty chili crisp finish.
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Edible Flowers
I get a lot of questions related to sourcing and using edible flowers. Here are a few of the things I do to ensure I have a supply throughout the year.
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Basic Crepes
Crepes don’t have to be difficult! Once you master this basic crepe recipe you can make perfect sweet or savory crepes on a whim.
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Sourdough Granola
This sourdough granola is the way to go if you love huge, golden, oat clusters. It’s maple-sweetened, cinnamon-kissed and a great way to use up a good amount of sourdough discard.
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Homemade Onion Powder
Homemade onion powder is a fantastic way to minimize waste and put the tops of spring onions, leeks, and scallions to good use. You can use it as a simple seasoning or to transform everything from ranch dressing to compound butters. It’s the perfect finishing touch for salads, grain bowls, and so many pastas.
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Garganelli with Kale and Lentils
This one-pot, garganelli pasta is an easy weeknight win. It’s pasta and lentils simmered in crushed tomatoes and finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
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Really Great Vegan Ramen
Vegetarian or vegan ramen can absolutely be as good as its meat-based counterparts. Here, you introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish. So good!
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Rye Crepes
This recipe can deliver rustic rye flour crepes for days. Fill them with sweet or savory fillings for any meal of the day.
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Homemade Tagliatelle
Homemade tagliatelle pasta is long, slender, flat, and a much-loved pasta shape. For good reason! It works with a range of sauces and if you have flour, eggs, olive oil, and salt you can make it immediately.
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Seeded Popovers
Popovers are the most delightful thing my oven produces – sky-high and billowy. Here’s my go-to recipe, a few tips, and the overall technique I use.
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Homemade Chili Crisp
The defining detail of this spicy chili crisp is the use of chopped dates and fresh orange zest alongside chili flakes, chili powder, garlic, fried shallots and a dynamic list of spices. Use it to top everything from noodles to a morning scramble and you’ve got something wildly delicious and special on your hands.
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Seeded Flatbread
This flatbread is made from white whole wheat flour and packed with seeds – pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin for flatbread pizza or leave it thick, enjoy it straight, or bake it with toppings. Whatever you like, really!
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Savory Power Bars
These homemade power bars are based on the recipe I published years ago in Super Natural Cooking. The main difference here is I made these savory with toasted walnuts, crumbled kale chips, and oil-cured olives.
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Dutch Baby Pancake
Everyone loves a dutch baby pancake for the simplicity and the drama. This is a great classic approach. You get huge rise, and you can tweak the recipe with endless variations – sweet and savory.
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Rustic Cabbage Soup
Hearty, healthy, and satisfying – this cabbage soup recipe is super simple to make. Slice a cabbage into thin ribbons and cook it down in a simple pot of sautéed potatoes, onions, beans, garlic and flavorful broth. Finish each bowl with a generous drizzle of great olive oil, a couple dollops of sour cream and a jolt of something spicy.
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