Kale Ice Cream
Celebrate the versatility of America's latest-favorite leafy green.
Chickpea and Roasted Kale Salad
Get your kale two ways—fresh and roasted til crispy chips, in a simple, nutritious bean salad.
Chicken and Eggplant Stir-Fry
Skip takeout for a quick, saucy stir-fry.
Cold Spicy Noodles with Eggplant and Cucumbers
Make cold, spicy eggplant, cucumbers, noodles, or all three!
Pasta with Cherry Tomatoes, Sweet Corn & Clams
Skip the sauce for a quick, tasty broth of sweet potatoes and briny clams.
Savory Zucchini and Feta Tart
A picnic-perfect summer side.
Shaved Summer Squash and Nectarine Salad
Get a $20 mandoline and save as much on a plate of this in a restaurant.
Miso-Marinated Salmon with Hakurei Turnips & Orange Sake Butter
Not that this fish needs much help.
Green Gumbo with Fresh Corn and Okra
Hide your extra leafy greens (like carrot tops) in this green pot of goodness.
Squid and Roasted Potato Salad
With a zesty lemon and peppercorn vinaigrette, inspired by a restaurant menu item I've never tried.
Heirloom Tomato Salad with Dukkah
Spice makes everything nice.
Shrimp and Andouille Sausage Jambalaya
A jumbla good stuff.

Latest Blog Posts

A New Podcast, and Kale Ice Cream
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I’m not sure which is more surprising: hosting a new podcast about food, or making kale ice cream. But they have a lot to do with one another this week. The new podcast is called Why We Eat What We Eat, and the first episode, out tomorrow, tackles the strangely swift rise in popularity of kale. Last weekend, I decided to make kale ice cream, since one of the discussions around the leafy green in... Read More

Chicken and Lime Soup with Corn and Poblano Peppers
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I had an earth-shattering sopa de lima (lime soup) a couple years ago in the Yucatan Peninsula, near Tulum. My friends and I had just swam in a cenote, an underground sinkhole created by the natural collapse of limestone bedrock. After emerging from what felt like a scene in Fraggle Rock, we looked for lunch nearby, and came to a small roadside restaurant. Having not consulted any guidebook or website, we... Read More

Peach Sherbet
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I am not sher what happened to sherbet. As a kid in the 80s and 90s, it was always playing second fiddle to ice cream. It wasn’t pungent and sour like frozen yogurt, which made some people dislike it. It wasn’t full-on fruity and as tart as sorbet, its nondairy cousin. And it didn’t have, at least in my recollection, too many fat-free or otherwise health-conscious claims attached to it,... Read More

Fried Shrimp with Corn, Tomatoes and Okra
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It’s the season of no recipes needed. In winter, we might pore over splatter-pocked cookbooks, braising a stew or simmering a ragu just the right way. In the summer, things get a lot more loosey-goosey: we unsheathe the barbecue, dig into dirt, invent salads from overflowing refrigerator crispers and lounge around barefoot catching seafood, perhaps. All this fun and the peak quality of seasonal ingredients leads to a quick and effortless... Read More

Mussels with Zucchini and Paprika
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Over the winter, I had fun making long-simmered pots of chicken paprika and goulash, Eastern European dishes that pull at my childhood memories. You see, my next-door neighbors growing up, an elderly couple from Poland the Kieslowskis, would often make these in their home and it filled my backyard with delicious scents as I scurried about in the yard, sometimes playing tetherball with my brother, sometimes helping my parents with yard... Read More

Paccheri Pasta with Green Puree and Peas
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The tournament is on! The contenders? You versus Harvest Season, in a game of you trying to cook and eat up CSA veggies, garden veggies, or veggies that looked too good not to pick up at the farmers market before the next batch swarms into your kitchen. Because it’s summer, and that means everything looks good, and is plentiful (and relatively cheap). So it’s easy to have too much of a good... Read More

Granola with Ginger, Almonds and Hemp Seed Hearts
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I’m not much of a granola-eater unless I get around to making it myself. Something about most store-bought granolas, crackling with sugar like crisp toffee, makes the whole eat-healthy endeavor seem fruitless. But I do love some oats, nuts and other whole grains and whatnot in the morning. And the fact that you can use any combination and ratio of them when you’re making granola yourself. Read More

Chilled Potato, Leek and Parsnip Soup with Asparagus
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Recipes are a lot more flexible than you may think. Soups are especially welcome to additional ingredients, adaptable to changing seasons, and open to subtractions in the case of allergy or just preference. I’m of the opinion that in most cases, a recipe is a mere guideline for a certain idea rather than a strict set of instructions. And as such, I usually don’t follow them too closely. But to... Read More