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Red Curry Salmon Chowder
Cherry, Orange & Rye Hand Pies
With the end of the year comes the gift-giving season. There is nothing better than homemade treats made with love and packaged beautifully, given to dear ones to ooh and ahh over. These glittery hand pies are darling, timeless, perfect little packages filled with a surprise.
Speedy Sausage Ragù With Crispy Garlic
When you want a groan-worthy dish but you’re short on time, make this outrageously savory sausage ragù. Ragù is an Italian, meat-based sauce typically served over pasta. Arguably the best-known version is Bolognese sauce, from Bologna in the Emilia-Romagna region, enriched with milk and/or cream.
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
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.
Colcannon
Orange & Rosemary Crème Brûlée
There is something about custard. Supple and silky, like the best pudding ever. This crème brûlée is made with duck egg yolks, richer and larger than those from chickens, and it is outrageously good.
Tonnato Toast with Colorful Radishes
A quick dish made with wonderfully punchy tonnato inches the spirit of al fresco dining just a little bit closer. Add a rich slather to toast. Pile the radishes as abundantly as you like. Juicy, salty, crunchy celebration, for spring is just around the corner.
Cumin, Coriander & Fennel-Rubbed Salmon with Ruby Radicchio Salad
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.
Smoked Salmon+Escarole Salad with Meyer Lemon-Garlic Vinaigrette & Crunchy Dukkah
Winter Bright Salad with Lemony Dress
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.
Buttermilk Puff Pastry Chicken Pot Pie
Seared Scallops and Creamy Saffron Beans
Beans are often thought of as humble, sustenance food. When cooked into a tender stew – here infused with saffron – they and their liquor transform into a thing utterly divine.
Pumpkin-Pecan Mac and Cheese
Romanesco Steaks, Pink Peppercorns, and Crème Fraîche
Grownup Tuna Noodle Casserole
This beloved (or thwarted, depending on your history) household staple receives a major upgrade.
Avgolemono
There is nothing quite as soothing as a bowl of warm, creamy soup on a cold day. With the addition of fresh lemon juice and zest, avgolemono is as bright and uplifting as it is comfort-in-a-bowl.
