Black Bean Soup with Sichuan Peppercorns and 5 Spice

This black bean soup is a distant cousin of the classic tex-mex standard. Plump beans float in a thick and heavenly broth, spiced heavily with tingly Sichuan peppercorns and Chinese 5 spice. Top with togarashi and creme fraiche (or avocado) for a filling and easily vegan supper for a slow rainy Sunday. Sichuan Peppercorns –…

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Roasted Garlic, Mushroom, and Onion Soup

What do you get when you cross french onion, cream of mushroom, and 40 clove garlic soup? This baby is packed with roasted garlic, toasty mushrooms, and caramelized shallot flavor, and the classic french onion cheesy topping takes it to the next level.  Trust the process and don’t rush This isn’t a “get dinner on…

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Spicy Bean Stew with ‘Nduja and Shrimp

This shrimp and bean stew gets a serious boost of flavor from ‘ndjua– the spicy and spreadable salami from Calabria. ‘Nduja-what? ‘Nduja is a spicy pork salami from the Calabria region of Italy. It gets it’s signature flavor from the region’s namesake product (and my all time favorite ingredient): Calabrian chilies. ‘Nduja also has a…

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Kale Salad with Pancetta, Brioche, and Pecans

There are summer salads–crisp, refreshing, and perfect for dining outside on a hot day–and then there are winter salads: nutty and richly flavored, with copious amounts of cheese or cured meats, perfect for pairing with a humble roast chicken or slow cooked stew. This kale salad falls under the later category, with crispy nuggets of…

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Roasted sweet potatoes with yogurt and cilantro lime gremolata

Let’s get cozy with this perfect fall recipe: toasty roasted sweet potatoes, spiced with cumin and paprika, served with gobs of creamy yogurt and a piquant lime, cilantro, and pine nut sauce.   More sides…

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Crispy Shredded Brussels with Za’atar, Pomegranate, and Feta

We all know that shredded brussels are great for salads, but did you know you can roast them up nice and crispy as well? The brussels get sweet and tender in the oven, which pairs well with pomegranate, feta, mint, and lots of za’atar. How to Shred Brussels Sprouts You can buy pre-shredded brussels in…

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Tomato Tartine with Labneh, Toasted Cumin, Lime, and Mint

I love a quick and easy work from home lunch, and a tomato tartine is a perfect end of summer treat. Here, we top thick slices of country bread with a generous slathering of creamy labneh and tomatoes seasoned with toasted cumin, lime, and mint. Tomato Tartine: French Fancy Toast At its core, a tartine…

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Silken Zucchini Soup with Calabrian Chili Oil

This humble zucchini soup has a secret. It’s delectably creamy and silky without using any cream. The secret ingredient? Silken tofu! I like to use a little butter for flavor, but you can certainly keep this soup 100% vegan by using dairy free butter or olive oil. The silken tofu not only adds texture, but…

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Crudo with Yuzu Kosho and Tomatillos

What’s better than a perfectly chilled crudo in the summertime? Here, sashimi grade fish bathes in a flavor-packed elixir of seasonal tomatillos and spicy yuzu kosho. A note on “sashimi grade” Because we’re barely cooking the fish here, you want to source the freshest fish possible. While there is absolutely nothing “legal” about the term…

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Crispy Skin Salmon with Miso Corn Puree and Tomatoes

Is there anything better than a perfectly seared crispy skin salmon? Here we pair the succulent fish with an umami forward and buttery miso corn puree and a subtly spicy tomato salad. Mastering Crispy Skin Salmon I love an easy marinaded baked salmon, but sometimes a perfect medium rare, pan seared fish with shatteringly crispy…

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Zucchini Tacos with Queso Oaxaca and Salsa Macha

Put this veggie taco in your weekly rotation! Crisp tortillas are topped with blistered queso Oacaxa, grilled summer zucchini, and lots of rich and smoky salsa macha. Salsa macha: Mexico’s “chili crisp” A rich oil based sauce from Veracruz, salsa macha typically features a mixture of nuts, seeds, and dried chillies. Its unctuous and subtly…

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Roasted Eggplant with Tahini Ranch and Hazelnut Gremolata

Don’t let corn and tomatoes overshadow prime eggplant season! Here, we roast smaller Italian eggplants until caramelized and serve them with a creamy tahini buttermilk dressing (or tahini “ranch,” if you will), a bright and crunchy hazelnut gremolata, and tongue-prickly chili oil.  Sourcing Eggplants Eggplants come in a variety of shapes and sizes, though most…

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