These spicy refrigerator pickles are crunchy, vinegar-y, salty and filled to the brim with fresh dill. If you’ve never made a quick pickle, you’ll be pleased to learn they’re true to their name and are super quick to make. It takes longer to pull out all the spices than it does to make these spicy…
These braised artichokes are tender, crispy on the edges and infused with garlic, shallots and the meaty flavor of pancetta. I adapted this beautiful technique from Marcella Hazan, queen of Italian cooking and artichoke whiz. Her cookbooks are filled with different ways to prep, cook and serve artichokes. But the braising technique is one of…
This coconut mojito screams summer. It’s light, spritzy, herby and so refreshing. I love the subtlety that comes with coconut water– it’s a far cry from the in-your-face artificially flavored coconut rums that we all drank too much of in high school. And that’s exactly the point. This coconut mojito is delicately flavored, clean and…
Homemade maple olive oil granola clusters make the most delicious breakfast or snack. They’re crunchy, seedy, chewy and super easy to make. My favorite homemade granola of all time is Nekisia Davis’ maple olive oil granola. I just love the way good olive oil and maple syrup go together. The peppery, grassy, herbaceous notes are…
These basic sourdough crepes are a quick and elegant breakfast that your whole family will love. They’re a great way to use up your sourdough discard, and the batter doesn’t require any milk or resting time. I fill this basic crepe recipe with a generous spoonful of roughly chopped pistachios, orange zest, cinnamon and sugar….
This lemon pistachio cake is the best way to celebrate Spring. It’s bursting with fresh, zesty lemon and the nutty crunch of pistachios. The cake has a springy crumb that soaks up the creamy, lemony mascarpone and creates a perfect bite of heaven. You won’t want to wait for warm Spring days to make it….
This mezcal sour with strawberries and ginger is about to be your new favorite spring drink. It’s velvety smooth and filled with jammy, spicy, smoky flavors. Mezcal can be a tricky alcohol to work with. It’s made in a similar process to tequila, except for one major difference. The heart of the agave plant is…
This banana smoothie bowl is like a big cup of thick, creamy soft serve. It honestly tastes like a fancy new flavor of Wendy’s Frosty. Only, this banana bowl recipe is way better than ice cream because it includes a ton of delicious toppings. And you’re allowed to have it for breakfast. It’s rich, creamy…
These spicy sesame noodles won’t last long. They’re creamy, crunchy, chewy and deliciously spicy. They’re cold sesame noodles and the flavors intensify and meld in the refrigerator. But believe me, it’s hard to stop eating them and they don’t often get a chance to “rest”. If you do have leftovers, they make an addictive fridge…
This sugar snap pea salad is crisp, crunchy and bursting with flavor. I toss this salad with a lemony dressing that has just a hint of garlic and a bite of dijon mustard and vinegar. The dressing is a beautiful foil to the sweet snap peas and bitter arugula. Salty crumbles of feta add richness…
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