Neapolitanish Pizza Dough
For a pizza to be considered truly Neapolitan, its production must adhere to strict rules ranging from the ingredients…
Warm Nutty Superfood Salad
Quinoa is like salad’s secret weapon for filling you up without weighing you down. I especially love mixing white…
Sweet Potato, Cauliflower, Green Bean, and Cashew Curry
I once went through a period during which I was making this once a week—and I still come back…
Chicken Orzo Bake
It’s a classic taste sensation—creamy Dijon mustard, herbs, and orzo. This one-pan wonder is perfect midweek or for feeding…
Chicken Bowl with Garlic Vegetables, Avocado, and Lemon Vinaigrette
This dish combines our love for both a salad and a bowl. You can easily substitute salmon or tofu…
Winter Salmon Bowl
Delicata squash is easy to prepare, quick to cook, and satisfying on its own but also stands up to…
Leah Koenig’s Brisket from The Jewish Cookbook
Like many Jewish dishes, brisket developed out of necessity. Many Jewish home cooks in Eastern Europe could not afford…
Strong Back Stew
We’re obviously big fans of plantain. Its nutritional value and versatility make it one of our favorite ingredients. The…
Carrot, Apple, and Harissa Soup
Harissa is a hot and spicy aromatic condiment made from chilies that originated in North Africa. In this carrot…
Butternut Squash Sauce, Crispy Leeks, and Farfalle
Farfalle is my favorite pasta shape, quite possibly because it’s one of the most playful ones. So there was…
Wild Rice Bowls with Roasted Beets, Goat Cheese, and Preserved Lemon Drizzle
Beets are polarizing to many—you either hate them or love them—and if you’re in camp “beets taste like dirt,”…
Grilled Peanut Chicken Noodle Bowls
You’d most likely associate peanut sauce with Southeast Asian cuisine, with one of the most popular variations being Indonesian…
