Grissini (Italian Breadsticks)
Grissini bring charm and drama wherever they appear. The beloved thin and crispy Italian breadsticks are great alongside a cheese board, welcome crumbled over soup, and are forever kid-friendly. At their best, they maintain snap and crunch, radiate imperfect handmade charm, and can (arguably) rival flowers when arranged in “bouquets” running the length of a […]
Lemon Coconut Sauce
This sauce looks bland from here. I know. All that white. But it’s totally not. I’ve had a jar of it in the refrigerator for the past week, and it’s one of those things that makes just about everything you put it on (or in) better. I go about making it in a mortar and […]
Buttermilk Pie
My take on buttermilk pie – a twist on a beloved, easy to make, classic pie. Favorite aspects here are a bright, tangy, and silky textured filling cradled by a buttery, structured, home-made crust. Buttermilk is the backbone of the custard filling. And in this version, maple steps in as the sweetener, the salt isn’t […]
Creamy Wild Rice Soup
Do yourself a favor and buy a couple bags of wild rice. Now cook up a big pot, be patient, wait for the rice to plump and split. Freeze some for future meals, and put the rest to use in whatever you’re cooking this week. I’m never sorry to have wild rice at the ready […]
Rose Shortbread Cookies
These are buttery, whole-wheat shortbread cookies – fragrant with rosewater, flecked with toasted nuts and dried rose petals. They have a crunchy dusting of sugar on top that provides a satisfying, sweet tongue scratch, and are punctuated with black sesame. I’m not going to lie – it took a few attempts to nail them down, […]
Simple Garlic Kale
Cooking kale for just a flash over high heat without being shy with garlic is my go-to method for cooking kale, or most greens really. You want it simple and fast, so the kale retains a hint of structure and plenty of color and vibrancy. It works for kale, chard, or spinach – your choice! […]
Baked Pasta
This is a hearty, rustic, warm-you-from-the-inside baked pasta casserole. It’s what to make when the weather report icons are snowflakes or thunderclouds. Mustard notes cut into the starchy goodness of potatoes and pasta. Dueling cheeses bridge all the components, and shredded cabbage and leeks deliver winter green. It’s the sort of thing you can prep […]
How To Make Hard Boiled Eggs
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 […]
How to Make a Great Vegetarian Poke Bowl
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 […]
Frozen Yogurt
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 […]