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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.
Drunken Spot Prawns
This sea-sweet dish is your new favorite ceviche.
Miso Butter Salmon + Custardy Scrambled Eggs
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.
Divine Shrimp Salad
Too often, shrimp salad is gloppy with mayonnaise, masking the verve shrimp deserve appreciation for. Their flavor is mild, we can all agree. But with some gentle handling and choice aromatics, shrimp impart a wonderful texture, tender enough to make you swoon. The secret is to let the shrimp steep only long enough for their outsides to become opaque, then transfer them to a shallow bowl to cool—easy-peasy and impossible to overcook.
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.
Roasted Rhubarb & Rye Crêpes
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.
Crispy Soft-Shell Crabs with Corn & Avocado
Cumin, Coriander & Fennel-Rubbed Salmon with Ruby Radicchio Salad
