Super Orange Citrus Rice
This incredible citrus rice is flooded with orange juice, flecked with celery and carrots, and boosted with a packet of French onion dip mix.
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100+ Vegetarian Recipes
Skillet Cornbread
This skillet cornbread is rustic, custard-topped, and crusty-edged. It is bolstered with herbs and a bit of quinoa for an incredibly good accompaniment to chili or a favorite soup. Inspired by a legendary Marion Cunningham recipe.
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Vegetable Pot Pie
This hearty vegetable pot pie is made with a flaky, all-butter pie crust encasing a creamy, herbed potato, carrot, pea and onion filling. A homemade savory pie like this is such a treat! There are a couple tips you should know to help you take it from good to exceptional.
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Tortelli with Brown Butter
A simple tortelli pasta recipe featuring plump, ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.
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Easter Brunch Ideas
A collection of all-star Easter brunch ideas ranging from a favorite breakfast casserole recipe to the best waffle recipe I know. All worth making year-round as well!
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Perfect Baked Potato
If you want to know how to make the perfect baked potato, keep reading. We’re talking crispy jackets that split open to reveal a fluffy white potato interior. This method results in perfection every time.
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Roasted Mushroom Sandwich
An open-faced mushroom sandwich on good bread slathered along with a bit of garlic, salted ricotta, and some herbs or crushed kale chips.
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Penne alla Vodka
This penne alla vodka uses both whole tomatoes and tomato paste along with a splash of cream to make a vodka sauce with plenty of depth. The defining detail in this recipe is adding the zest of a lemon to the vodka. It lends a fragrant brightness to the whole preparation, making this family favorite extra special.
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Persian New Year Noodle Soup (Ash Reshteh)
An amazing Persian New Year Noodle Soup (Ash Reshteh) inspired by a version in Greg & Lucy Malouf’s beautiful book, Saraban. At its core, this is a celebratory bean and noodle soup featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. Loaded with spinach and herbs, you serve it topped with walnuts, caramelized onions, and a dollop of something creamy. It’s amazing.
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Stuffed Mushrooms
Stuffed mushrooms made with creamy goat cheese, chives, garlic, and bread crumbs. The perfect bite!
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Kale Chips
There are just a couple details to get right for the perfect kale chips. This is how I make crispy pom-poms of kale everyone loves to snack on.
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Vegan Shepherd’s Pie
Imagine a Shepherd’s Pie with the flavors of an Indian samosa – that’s what’s going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.
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Pomegranate Yogurt Bowl
A simple breakfast yogurt bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.
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Sweet Potato Tacos
These sweet potato tacos are so simple, and so good! Tortillas are slathered with smashed, roasted sweet potatoes. Top with black beans, sliced avocado, quick pickled red onions, a bit of cheese, and squeeze of lime. Fantastic.
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Winter Penne Pasta
An inherited produce box packed with greens inspired this simple, one-pot winter penne pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
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Anna Jones’ California Salad
A California-inspired Miso, Avocado, & Lima Bean Salad from A Modern Way to Eat, by Anna Jones. Seasonal greens and beans are tossed with an assertive, creamy miso dressing. There are crunchy seeds, and broccoli, and avocado – it all comes together into a brilliant, beautiful, feel-good salad.
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Harissa Spaghetti
A unique and flavor-packed spaghetti recipe. Whole wheat pasta noodles, olives, kale, and toasted nuts are tossed in a pan for a tangle with a garlic-charged harissa and olive oil sauce. This one is an easy weeknight win!
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Herbed Rice Salad with Peanuts
An herb-packed rice salad recipe with peanuts, toasted coconut, and a strong boost of fresh lime. It’s recipe to keep in your back pocket.
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Quinoa Power Bowl
A quinoa power bowl makes the perfect working lunch. The base is simply quinoa and mung bean, and the magic comes from the deeply sautéed and spiced celery. This bowl welcomes as many, or few, toppings as you like – roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.
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Grapefruit Curd with Ginger
This vibrant grapefruit curd is perfect slathered on scones, waffles, and shortbread. A jolt of freshly pressed ginger juice makes it extra special.
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Caramelized Fennel on Herbed Polenta
A creamy, herb-flecked polenta spiked with Pecorino, and topped with caramelized slabs of pan-seared fennel. A favorite recipe from Sarah Britton’s beautiful My New Roots cookbook.
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Creamy Polenta
If you want to make beautifully creamy polenta on the stovetop, you’re on the right page. The ingredient list is short, and the leftovers deliver meals for days.
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Indian-spiced Guacamole
Imagine guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. It’s great with chips, toasted naan, or toasted pita.
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Kale Rice Bowl
A quick lunchtime brown rice bowl with kale, capers, salted yogurt, za’atar, toasted sesame seeds – and a poached egg for good measure.
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Scrambled Eggs with Cream Cheese
A scrambled egg recipe taught to me by Lynn Russell from Satsuma Press. Herb-flecked cream cheese is the last-second finish that make these eggs simple but special.
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