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.
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.
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 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.