This dish is a pretty simple mix of ingredients—you probably already have everything at home, besides the escarole. All together, they turn into a warm and comforting mix of delicious flavors that feel like home, family, and troubles melting away. … Continue reading →

Serves 4 INGREDIENTS Produce Dairy Protein Pantry SPECIAL EQUIPMENT Food processor INSTRUCTIONS  Make the garlic-parsley butter: If it’s not already quite soft and malleable, cut 10 tablespoons unsalted butter into small pieces and set out at room temperature or pulse … Continue reading →

Farinata are super-humble flapjacks made from chickpea flour, a bit of rosemary, and a torrent of really good olive oil, fried up hot and crisp. But their texture and flavor are pure crunchy, creamy, woozy-making deliciousness. With a cold, crisp … Continue reading →

Escalivada is a Spanish dish of smoky grilled or roasted vegetables that hails from the Catalonia region of the country. Joe and I ordered it daily when we were in Barcelona, and each restaurant—and home, for that matter—has its own … Continue reading →

You know when you deliberately avoid a particular band because your ex used to love them and you’ve made an unbreakable association? Well, that’s exactly what I did with chimichurri, except I avoided it because I associated it with meat. … Continue reading →

These cookies make my heart sing with their candy-colored loveliness, and also because this is my nannie’s recipe, and it reminds me of playing tea parties at her house. They are similar to German Linzer cookies. During World War I … Continue reading →