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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.
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
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.
Asparagus & Fava Beans with Tonnato
As spring gets closer each day, I’m filled with a giddy lightness, very much looking forward to the brown landscape transforming into one filled with buds and tenderest leaves. This much-awaited season makes for easy eating, where only a little cooking is needed to make foods to shine. Tonnato sauce, which I rave all about here, makes an ideal pairing for seasonal stars fava beans and tender asparagus spears.
Smoked Salmon+Escarole Salad with Meyer Lemon-Garlic Vinaigrette & Crunchy Dukkah
Quick Shrimp Scampi
Shrimp scampi is a classic for great reason. Making it is a cinch (it's ready in just a few minutes), the ingredient list is easy-peasy, and scampi delivers big on flavor: it is buttery with a lingering spice, herbaceous, and juicy.
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?
Crispy Potatoes with Garlic Mustard Pesto
Garlic mustard outcompetes most native spring greens, so thank goodness it is as versatile as it is aggressive. This dish is like eating great French fries. Only, instead of frying, their crisp puffiness comes from steaming, then roasting.
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.
Egg and Prosciutto Toasts
Salmon, Peas & Potato Salad
Summertime swelter necessitates little or no cooking. Enter this not-a-lick of mayo zippy potato salad, my favorite kind. After only a brief simmer, buttery potatoes meld with juicy peas, punchy grain mustard and other aromatics, for a bright pick-me-up dish whose colors entice, then deliver big on taste.
