Hard boiled eggs are a frequent ingredient in many meals and recipes. They’re foundational for countless cooks, and much-loved for being portable, filling, protein-rich, and adaptable. Once peeled they can be sliced, grated, smashed, or pureed. The key is landing on a cooking method that delivers perfect eggs every single time. So, let’s talk it […]

Let’s talk about how to make a great vegetarian poke bowl. Poke is a much-loved, traditional, raw fish preparation, long popular in Hawaii. Fishermen would season bits of their catch, and snack on it while working. Poke (pronounced poh-kay) has exploded in popularity, well beyond Hawaii, in recent years. The version I’m posting today is […]

When I first wrote about this frozen yogurt recipe in 2007, I started by saying, “Pinkberry Frozen Yogurt has nothing on the recipe in David Lebovitz’s cookbook The Perfect Scoop.” It was peak fro-yo era and in front of me was a book brimming with both wildly creative and classic ice cream flavors. While it might […]

These iced sesame noodles have become my summertime bestie. Is it hot out? If so, there’s a good chance this is going to be on the table. I’m here to share the details before we run out of summer. Imagine a rotating cast of long, slurp-able noodles (soba, pici, somen, spaghetti, etc.) tangling with a […]

This is a variation of the roasted tomato soup recipe I featured in Super Natural Cooking. I love it because it’s one of those recipes that is quite simple, but the results are absolutely chef’s kiss. You use just a handful of ingredients – tomatoes, garlic, red pepper, etc. – then slice and roast them […]

Rice pilaf is a great foundation recipe to know. Once you learn to make it well, you can tweak the recipe a thousand ways to your liking. This is a favorite approach for me. Be sure to make it pretty (and extra delicious) with toppings. There are a bunch listed in the recipe. How To […]

Let’s talk about Niçoise Salad. It’s an arrangement traditionally made with ingredients local to the Provencal city of Nice. Purists often argue that a proper salad Niçoise has a long list of hard nos. No lettuces, no boiled potatoes, green beans are out, avocados (lol), no vinaigrette, and on and on. The list is extensive and […]

I call this summer toast. It’s the result of a couple things in my life colliding into a really good lunch option. Here’s what we’re looking at. Slices of homemade sourdough bread rubbed with olive oil are broiled until golden and toasted. Each slice is smeared with Greek yogurt that has been absolutely loaded with […]

This is an ice cream recipe I’ve turned to for over twenty years. Part of the draw is the simplicity. The other part is the flavor. It’s just five ingredients churned into billowy, vanilla flecked ice cream with no refined sugar. The only sweetener is honey, use your favorite, it comes through wonderfully direct. Honey […]

Giant pan-fried beans are the best. By cooking huge beans in a splash of olive oil, you get a crisped, golden crust on the beans and they’re absolutely incredible. I do a bunch of different versions of these, finishing them with all sorts of different combinations of ingredients, but this one has been enduring. Toasted […]