Creamy Chili Chickpeas
Tender chickpeas simmered in a smoky, paprika-spiced creamy sauce with shallots, garlic and parsley. Spooned over soft baked sweet potatoes and finished with a squeeze of lime.
Tender chickpeas simmered in a smoky, paprika-spiced creamy sauce with shallots, garlic and parsley. Spooned over soft baked sweet potatoes and finished with a squeeze of lime.
Thick, bakery-style chocolate chip cookies made with nutty browned butter and chewy bread flour. They have crisp edges, gooey centers and a sprinkle of smoked sea salt on top.
Leftover tomato peels become a tangy, sweet-salty quick pickle with basil. Use them anywhere you'd use pickled red onions; the creator says they taste like hot honey pizza.
Crispy-skinned salmon over buttery rice cooked with finely chopped cauliflower, topped with a bright basil, parmesan and lemon pistou. An easy dinner for the turn from summer to fall.
Thinly sliced Brussels sprouts get crispy in olive oil with charred lemon, rosemary and sage, then eggs are cooked right on top until the yolks are just runny. Finished with grated parmesan, it's a quick, filling fall lunch or dinner.
Crisp seared tofu tossed in a sticky, sweet-spicy kecap manis and sriracha glaze, piled over rice with roasted Chinese eggplant and cool sesame cucumbers. A fresh, satisfying bowl that comes together in about 35 minutes.
Grated zucchini and crumbled tofu are wrung dry and bound with a savory tomato-soy paste, then baked until they hold together like a proper burger patty. Melted white cheddar and a tangy creamy dill pickle slaw make it taste like the real thing.
Juicy tomatoes marinated in a sizzling smoked-paprika oil with crispy fried oregano, spooned over torn burrata. Scoop it up with chips, crackers, or crusty bread — it comes together in about five minutes.
Chewy, sticky cookies built on butter and oats browned together for a deep toasty flavor, with grated zucchini keeping them soft and moist. Chopped dark chocolate and flaky salt on top make them taste like zucchini bread's best-dressed cousin.
A juicy tomato salad with mint, dill, red onion and Kalamata olives dressed in red wine vinegar, olive oil, salt and sugar, topped with soft-boiled eggs. It gets better as it sits and the tomatoes release their juices — a fork-and-knife kind of lunch.
A tender buttermilk butter cake packed with juicy blackberries and fresh basil, finished with a crackly lime-zest turbinado crust. A squeeze of lime juice over the hot cake soaks in for a bright citrus finish — and the same batter bakes just as happily as muffins.
A box of Monterey Jack caramelized onion mac and cheese made restaurant-worthy with a pile of slow-cooked onions stirred in and a layer of cheese broiled until crisp on top. Comfort food with almost no extra effort.
A summery lasagna layered with ricotta, fresh mozzarella, parmesan, and thin zucchini, finished with a bright, herbaceous basil oil. Deceptively few ingredients for how rich and satisfying it tastes.
A small, chilled cantaloupe becomes the bowl for a scoop of vanilla ice cream, finished with crunchy cardamom turbinado sugar and a drizzle of olive oil. It's a quick, no-cook summer treat for a hot day.
A five-minute bodega dinner: glossy pesto-parmesan mac and cheese topped with fresh farmers' market tomatoes and a pinch of flaky salt. Basil and sharp parmesan make it taste far beyond its box.
Crisp breadcrumb-fried fish fillets topped with a bright heirloom tomato, cucumber and shallot salad dressed with red wine vinegar and fruity Aleppo pepper. A light summer dinner that comes together in about 15 minutes of active cooking.
Crumbled tofu simmered in a garlicky gochujang sauce until the edges catch and turn crispy in the pan. Big on plant protein, and the sticky-sweet sauce soaks right into every crumble.
Jammy sungold tomatoes melt into a silky, chili-spiked sauce that coats orzo and butter beans. A spoonful of crispy basil-garlic oil goes over the top, with delicate squash blossoms collapsing into the bowl.
Crispy-skinned salmon finished in a jammy tomato-shallot broth spiked with Calabrian chili, then crowned with a bright basil-parmesan-lemon sauce. Serve with crusty bread to soak up every bit of the broth.
Whole eggplants get grilled until collapsing-soft, then butterflied and packed with a spiced harissa mixture of chickpeas and cherry tomatoes. Everything goes back on the heat until sizzling and charred, finished with cool feta and fresh mint.
Thin, crackly-topped gooey butter cake layers sandwich a rich butter-infused custard ice cream. Everything freezes into neat squares you can cut with a serrated knife and eat straight from the freezer.
Brown butter cookies rippled with coconut-rhubarb jam and studded with tangy macerated rhubarb, finished with a shard of cardamom sesame brittle. Chewy, bright, and just a little sticky in the best way.
Thick, chewy cookies with a deep matcha flavor and pools of melty white chocolate throughout. The brown-butter-adjacent melted butter base gives them crisp edges and a soft, fudgy center.
Savory cornmeal muffins with a springy, herb-flecked crumb baked around a whole jammy egg. Inspired by the famous Craftsman and Wolves muffins in San Francisco, and the batter comes together in seconds.