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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.
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.
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.
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.
Grilled Corn with Garlicky Butter and Herbs
Tomato Cucumber Salad with Fried Capers
As the weeks pass and my garden vegetables ripen, they prompt daydreams of what I’ll make when they reach their full, saturated glory. There is nothing better than cutting peak-ripe produce from their stems and making a dish with the fresh harvest.
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.
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
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.
Pickled Peaches
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.
