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Using my simple sour cream method, these biscuits prove that it's possible to make a quick and easy bread anytime. I couldn't choose between these ...
Created in 1753 in Hesse, Germany (where I often spent summers growing up), the name of these heavily spiced and delightfully chewy cookies literal...
Frittata is probably one of the best ways to use anything in your fridge and any leftovers. It is a one pan dish and a crowd pleaser. I like to add...
A classic Italian dish with a strange name. This comes together in a flash, and with almost no effort, freeing up your time to eat and enjoy the re...
Nut lovers will appreciate these chunky brownies that get extra depth from ground coffee and black pepper. Dried apricots add a surprising tang...
Salt pulls a lot of the bitter and hot compounds from radishes and kale, taming them. Pair these two vegetables with creamy tahini, bright lemon, a...
There are very few dishes I know of that achieve so much with only 3 ingredients! (the name means cheese and pepper) Please give this recipe a thor...
This dish is both gluten and dairy free, making a decadent dessert that can be enjoyed by pretty much anyone. The avocados fade into the background...
This old-school style of baked penne—coated with classically spiced red sauce, mozzarella, and Parmesan—is pure comfort food. My nostalgia for it c...
Making stews is one of my favorite things. It is a one pot meal and they also freeze really well for these weeks or days when you have less time to...
Whole fish are easy enough for a child to make—I know because that’s when I first cooked one. After fishing with my dad, I’d stuff the trout we cau...
Most citrus is in season in the winter, and I always like to dry thin slices to use for spice blends, teas, and cooking in the off-season. Whole sl...
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