This is the time of year we load up on fava beans. At the market they arrive in puffy bright green pods, stacked high in crates. Preparing them is a labor of (...)
This skillet jam is for all of you who love homemade jam, but find traditional canning a bit much – the sterilizing, the jars, the ratios, etc. It comes from (...)
This is the first risotto you should learn to make. Simple enough to focus on technique, and delicious enough to return to over and over. The two hero (...)
This big-flavored farro salad was my contribution to a beautiful Easter spread with friends this year. It’s a favorite farro salad variation I’ve returned to (...)
Chocolate chia pudding. Is it a breakfast? A snack? Dessert? Arguably all three. This chocolate chia pudding is built on a thick Greek yogurt base with plenty (...)
The framework for this white bean soup comes from a wonderful recipe in Casa Moro, the second cookbook in the Moro cookbook series. Over the years, I’ve (...)
Asparagus ribbon salad with crispy chickpeas and hot honey
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This asparagus ribbon salad is all about contrasts. You have silky ribbons of asparagus piled with crispy chickpeas, toasted almonds and coconut, and snappy (...)
I’m posting this crispy chickpea recipe because I use them a lot (like in this asparagus ribbon salad), and there are a number of tricks you need to deploy to (...)
I’m writing about these crispy piadina (thin Italian flatbread) because of a favorite parking space. Whenever we drive to San Francisco’s North Beach (...)
We had dinner with friends earlier in the week and it was a reminder that my favorite meals are nearly always made by home cooks. There was a stunner of a (...)
Let’s talk about roasted citrus today. I’m guessing many of you have grilled lemons or even oranges, squeezing them over your favorite summer salads and (...)
My favorite pumpkin bread with kabocha and dark chocolate
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When I’m baking pumpkin bread, this is my go-to recipe. It’s not the simplest, it’s not a “one bowl” recipe, and tbh it’s a bit extra on all fronts. But it’s (...)
I love this soup and suspect you will too. Even better, you might already have all the ingredients in your kitchen. And if you don’t, I’ll suggest some easy (...)
If you have a stovetop smoker, or a smoker donabe (ibushi gin), smoked labneh should be high on your list of things to make. Labneh is made simply by straining (...)
Candied nuts are on the menu here, and if you drop by our house (with enough of a heads up), you’re going to be greeted with a big hug from me, a chaotic hello (...)
One of my favorite recipes in Near & Far was one I was worried people might skip over – a simple chicory soup with an unassuming barley base, crowned with a (...)
Gomashio is a simple Japanese seasoning made from toasted sesame seeds and salt. It adds crunch, nuttiness, and added nutrients from the sesame seeds. A few (...)
Baked cabbage sliders with quinoa and cottage cheese
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These baked cabbage sliders cram all manner of good stuff into a crispy edged slider. Quinoa, eggs, cottage cheese, and a good amount of chopped cabbage all (...)
There was a point a couple years back when the algorithm decided I needed to know about cottage cheese wraps. They looked so tasty! They were everywhere! They (...)
One-pot indian-spiced rice with cauliflower and tofu
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We are staying in a little loft in San Francisco right now, trying to find our next place to live. The kitchen is tiny: two electric burners, a microwave, (...)
Few people love baking holiday cookies more than me, but a good amount of my favorite December baking happens outside the cookie platter. Think fragrant spice (...)
These Brussels sprouts are just a ditty of a recipe, really. I threw them together as part of a quick lunch. And honestly, the Brussels sprouts I had on hand (...)
I love a good winter salad. Cold weather welcomes bright salads, rich in color, flavor, and texture. The markets right now are all about chicories, citrus, and (...)
