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Extravagant Eggs For When You Have No Time
I spend many days harvesting the wild greens which grow in abundance at the edges of my gardens. Both chickweed and hairy bittercress are common early spring characters: the bittercress is similar in punch to arugula, whereas chickweed is akin to pea shoots, with a tender texture.
Miso Butter Salmon + Custardy Scrambled Eggs
Red Curry Salmon Chowder
Extra Savory 3-Bean Stew
When cold weather hits, one of my go-tos is to pull out the slow cooker and make chili and stew. With just a couple prep steps, this vegan stew cooks almost entirely passively, freeing you to other cold weather activities and fantasies of steaming bowls-to-come.
The Mushroom Quiches That Broke Brunch
Honeynut Squash, Red Onion + Sage Frittata
I don’t usually think “ooh yes I want a frittata” because nearly always, the results feel dense and uninspired. Happily, I can no longer say that. Enter a frittata you’ll want to make and eat anytime of day, and carry you through the year. No matter what ingredients you swap in, it’s always a hit.
My Favorite Wheat Berry Salad
Wheat berries are chock-full of protein, fiber, and nutrients—and hooray, they’re also delicious. Typically milled into flour, these hearty seeds can and should be cooked whole.
Gorgeous Gigante Beans+Toast
Thoroughly a legume lover, cooking magical, fairytale-worthy gigante beans was a greatly anticipated occasion. One of the simplest ways to serve these, and one of my favorites, is spooning the beans and their liquor onto thick sourdough toast, adorning with roasted red pepper ribbons, and sprinkling with flaky salt. These beans are so creamy, so meaty, so good. And entirely vegan.
Creamed Spring Onions & King Trumpet Mushrooms
When spring produce starts to appear in beckoning piles at the market, I seize the chance to feature their bright flavors in simple, delectable dishes. Cook the mushrooms first to ensure burnished, caramelized surfaces—perfect for catching the cream sauce.
Cumin, Coriander & Fennel-Rubbed Salmon with Ruby Radicchio Salad
Gochujang-Pumpkin Pasta with Crispy Garlic Chips
Cheese Toasts With Mushrooms, Miso & Honey
When I crave sustenance that is speedy and delicious, these toasts come to the rescue. The washed-rind, creamy cheese is a lush foil to meaty mushrooms. I dreamed up the sweet-savory dressing thinking of a couple things: cheese and honey as a pairing, and how miso echoes the mushrooms’ umami. Who doesn’t love a good toast? It’s the perfect vehicle for all of it.
Fig Preserves+Buffalo Mozzarella Toast with Pink Peppercorn Salt
Cider-Braised Chicken with Apples, Onions & Thyme
Loaded Mushroom Galette
This galette nearly bursts at the seams with mushroomy goodness. Instead of piling raw mushrooms directly onto pastry, sautéing them in advance cooks away some of their water content and concentrates their flavors.
Savory French Toast
Savory French toast is definitely a thing. This twist on a favorite produces a nourishing, exceptional meal, ready in minutes. Plus, who doesn’t love breakfast-for-dinner?
Crème Fraîche Pasta with Trout Roe
When I don’t have much time but I want to eat something that feels special, I often turn to crème fraîche or trout roe. They are small luxuries that pay off big. Here, I use both to make a pasta dish that is beautiful, extremely tasty, and ready in a jiff.
Soothing Broth with Mushrooms & Wild Rice
This stock is excellent to enhance the flavor of anything that requires liquid: from rice to barley or quinoa, beans, stews, ragù, risotto, soups, and more.
Quinoa Bowl with Jammy Eggs+Pickled Shiso
A warming pot of grains or beans makes for the often needed set-it-and-forget-it mode, allowing me to focus on the day’s numerous other tasks. For that reason, as well as the fact that they’re hearty and healthy, grain and legume bowls are solid go-tos at the cottage. In this version I’ve used quinoa, but you could just as readily use brown rice or barley, or choose lentils or chickpeas.
Chioggia & Roasted Fennel Salad with Pecan Whipped Ricotta
This colorful cooked and raw salad is a bridge between warm and cooler weather. It marries sweet and juicy roasted fennel with bright, crunchy shaved raw beets. Pecan-infused ricotta is the perfect foil to all. This makes a great vegetarian main course, or an appetizer to share.
