Simple Vegetables, in Time for Spring

April 22, 2021

I’m in love with the new cookbook, Vegetable Simple. Eric Ripert — the chef and owner of one of New York’s most revered Michelin-starred restaurants, Le Bernardin — is known for his refined seafood dishes, but here, he turns his eyes towards his second love, vegetables. The most amazing thing about it is how actually simple the recipes are. Like not chef-pretending-to-be-simple… Read more »

Potato-Cheddar Pizza

April 11, 2021

I realize this is maybe the seventeenth time I’ve written about this pizza in various ways throughout the years, but it’s such an important recipe in my rotation that I felt it was time it had its own dedicated page. Especially since my version of it (with cheddar and caramelized onions) seems to have strayed so far from the traditional… Read more »

The Weekday Vegetarians

March 11, 2021

I could not be more excited to show you the cover of The Weekday Vegetarians, which will officially be out in the world on August 31. Can you believe how happy and gorgeous she is? Before I started writing this book, it’s not an exaggeration to say that a piece of animal protein anchored our dinner plates at least five out of… Read more »

Quintessential Chowder

March 8, 2021

As many of you know, Saturday night dinner has become a real thing for us during the pandemic — a way to differentiate a weekend night from all the others — and the dishes we’ve made to mark it run the gamut, each one somehow special in its own way. Sometimes Saturday dinner is super old-school, like Marcella Hazan’s Milk-Braised Pork… Read more »

Weeknight Crispy Tofu

February 23, 2021

Please do not skip over this one if you’re “not a tofu person.” That was me for the longest time! The key to my conversion was perfecting crispy tofu. And by crispy, I mean a lot of things: I can get a good golden-brown edge on my tofu when I toss 1/2-inch cubes in soy sauce, cornstarch, and oil and… Read more »

All About That Sauce

February 18, 2021

Greetings dinner makers! I want to get right down to business here and tell you about this salmon we made the other night. It was so good, so exactly the fresh, healthy hit I needed on a Sunday night, after a stretch of soups and stews and braisey, warm-your-bones kinda dishes. The salmon preparation could not be more basic —… Read more »