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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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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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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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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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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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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If you tend to keep a lot of citrus around the kitchen, this citrus furikake is a great way to use grapefruit, orange, yuzu or lemon peels. It is a homemade seasoning that works on everything from eggs to rice bowls, noodles to salads.
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Citrus peel is a superhero ingredient. It is one of the strongest, most fragrant things you can use to build flavor in your cooking. This post shows you how to dry citrus peel. If you tend to have fresh grapefruit, oranges, or lemons around for juicing, don’t waste the peel.
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Snappy, substantial, homemade oatmeal crackers – made with rolled oats and rye flour.
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The macro bowls featured in Joe Yonan’s Mastering the Art of Plant-Based Cooking – nutty brown rice, a rainbow of vegetables, and a miso-tahini dressing you’ll want to put on everything.
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This favorite meatless red pozole is grounded with cascabel and chipotle chiles and spiked with citrus olive oil.
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Toasted walnuts pounded with garlic into a creamy sauce make this pasta easy and exceptional. If you have dried pasta, a few cloves of garlic, walnuts, and black pepper you can make this. The other ingredients – lemon zest, a bit of grated cheese, a finishing cascade of breadcrumbs and herbs are encouraged, but not essential.
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This deeply flavorful caponata recipe cleverly trades out traditional eggplant for roasted cauliflower and uses an oven in place of deep-frying. The idea comes from Easy Wins by Anna Jones and has become an absolute favorite.
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Game-changer: I stumbled on new-to-me THIN rice cakes the other day, and have been using them as the perfect, crunchy snack vehicle in the days since. Pictured are a handful of topping ideas.
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Inspired by the internet-famous Smitten Kitchen Pizza Beans highlighted in Rancho Gordo’s new book, this wintery version has all the much-loved components – tomato, melty cheeses, and giant beans – along with pumpkin, feta, black olives and kale. A favorite one-pan make and bake meal.
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A riff on one of my favorite recipes in Andrea Nguyen’s Vietnamese Food Any Day – a caramelized tempeh crumble. The sort of thing that immediately becomes the best component in your rice bowl.
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Skipping the turkey? No problem! These vegetarian Thanksgiving recipes are all vibrant, seasonal, crowd pleasers.
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The combination of simmering broth, Gruyere cheese, onions, garlic, chives, and sourdough combine into a decadent pot of winter magic.
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This sake mushroom recipe was inspired by a stack of papers in my kitchen. There was a note that simply said: big mushrooms, dunk in sake, dredge in rice flour, sauté, salt, dot with miso butter.
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Everything I know about making grissini. These beloved, pencil-thin Italian breadsticks are made with just five ingredients. No mixer is needed and you don’t need to proof your yeast.
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This baked pasta is a cold-weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage. It’s the sort of thing you can prep a day or two ahead of time, and bake when convenient.
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A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.
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This is how you make simple, garlic kale – just right. If you love sautéed greens, the keys are avoid overcooking, and adding plenty of garlic to the pan. And yes, this technique works with kale, chard, or spinach. Super flexible!
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Wintery spring rolls were the perfect lunch on a recent flight. Self-contained and slathered with a bold ginger-onion paste, filled with brown sugar tofu, mushrooms, lettuce, and herbs. The best kind of BYO plane food.
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A hearty noodle bowl recipe. Whole grain noodles and asparagus are tossed with a creamy, walnut-miso dressing plus a dollop of chile paste.
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