Recipes

Rosemary Shortbread Cookies
Rosemary Shortbread Cookies
Rosemary turns a simple shortbread into something that tastes a little grown-up — herbal, buttery, with a touch of pine that plays beautifully against the sugar. They're the cookies I... Read more...
Rosemary lima beans w/cured egg yolk
Soft, creamy lima beans cooked with rosemary and good olive oil, finished with grated cured egg yolk over the top. It's a simple dish that eats like something more — bright, savory, and quietly impressive. The cured yolks are worth making in advance just for this. Ingredients List item List item List item List item List item Directions Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read... Read more...
Sweet Potato Soup with dashi & coconut
Sweet Potato Soup with dashi & coconut
Dashi is the secret here — the kombu and bonito give the soup a savory backbone that keeps the sweet potato and coconut from tipping into dessert territory. It's a... Read more...
Salmon Skewers w/Chermoula
Salmon Skewers w/Chermoula
Chermoula is a Moroccan-style herb sauce — cilantro, parsley, garlic, lemon, paprika — and it makes salmon taste like the best version of itself. Skewer the fish, grill it fast,... Read more...
Kalbi Mother Sauce + Spicy Verde
Kalbi Mother Sauce + Spicy Verde
Two sauces that pull double duty — a sweet-savory kalbi marinade for short ribs, chicken, or vegetables, and a bright, spicy verde for finishing. Make them together on a Sunday... Read more...
Kalbi Veg Tacos w/Kogi Slaw
Kalbi Veg Tacos w/Kogi Slaw
These come from Roy Choi's Master Class — his cooking is raw, generous, and full of feeling. Vegetables get the kalbi treatment (sweet-savory marinade, hard sear), then go into warm... Read more...
Cured Bluefin Tuna
Cured Bluefin Tuna
Curing tuna at home is simpler than it sounds — salt, sugar, time. The result is a firm, deeply flavored block of fish you can slice paper-thin over crostini, tuck... Read more...
Ancho+Arbol Salsa
Ancho+Arbol Salsa
A two-chile salsa that lives somewhere between a sauce and a paste. The ancho brings smoky depth, the árbol brings the heat, and the result is the kind of thing... Read more...
Tomato Vinegar
Tomato Vinegar
Tomato vinegar is what to do with the bumper crop of tomatoes you can't eat fast enough. The flavor is bright, summery, and unmistakably tomato — perfect in a vinaigrette... Read more...
Tepache (probiotic drink)
Tepache (probiotic drink)
Tepache turns the parts of a pineapple you'd usually throw away — the rind and core — into a lightly fermented, tangy-sweet drink. It's effortless to make (mix, wait, strain)... Read more...
Matbucha
Matbucha
Matbucha is a slow-cooked North African tomato and pepper relish — sweet, smoky, garlicky, and meant to be served at room temperature alongside bread. The texture is up to you:... Read more...
Masa
Masa
Fresh masa is a different ingredient from the dehydrated stuff in the bag — softer, fragrant, alive. It takes a little planning (the corn needs to soak overnight after the... Read more...
Cured Egg Yolks
Cured Egg Yolks
Once you've made cured egg yolks, you'll find a use for them on almost everything. Grated over pasta, shaved onto roasted vegetables, sliced thin on toast. The texture is somewhere... Read more...
Papardelle
Papardelle
Pappardelle is the one I make when the sauce deserves a wide ribbon — a slow-braised ragu, a mushroom cream, anything with body. Roll it thin and cut it generously;... Read more...
Kale Pasta Dough
Kale Pasta Dough
This is the base dough for my kale pastas — fettuccini, spaghetti, lasagna sheets, ravioli, whatever you want to roll. The blanched kale gives it color, but it also adds... Read more...
Kale Lasagna w/Turkey Bolognese
Kale Lasagna w/Turkey Bolognese
This is what I make when the whole family's home and I want one dish that does the work of a full meal. Kale pasta sheets layered with turkey bolognese,... Read more...
Kale Spaghetti
Kale Spaghetti
Same kale dough as the fettuccini, just cut narrower. I like spaghetti for lighter sauces — a quick aglio e olio with chili flakes, or just olive oil and parm.... Read more...
Kale Fettuccini
Kale Fettuccini
Kale folded into the pasta dough turns it a deep, almost emerald green — and gives it a subtle vegetal richness that holds up to cream sauces and brown butter... Read more...
Golden Zucchini & Spring Onion Pasta
Golden Zucchini & Spring Onion Pasta
Some of the best dinners come from looking at what's already roasted in the fridge. One night with leftover yellow zucchini and spring onions, I tossed them with thin spaghetti,... Read more...
Gnocchi
Gnocchi
Good gnocchi are tender without being mushy, and the difference is mostly in how much you handle the dough — the less, the better. I roll mine straight onto a... Read more...
Tortillas (puffed)
Tortillas (puffed)
There's a moment when a tortilla is on the comal, and the steam inside puffs the whole thing up like a balloon — it's a small thrill every time. The... Read more...
Sandwich Loaf
Sandwich Loaf
Every kitchen needs a reliable sandwich loaf — soft enough for a kid's lunch, sturdy enough to hold a proper turkey-and-tomato. This one slices clean, toasts evenly, and keeps for... Read more...
Rambling Rolls
Rambling Rolls
I call these rambling rolls because the dough is forgiving — you can shape them tight or loose, big or small, and they'll still come out beautiful. They're the rolls... Read more...
Oat Wheat Milk Bread Rolls
Oat Wheat Milk Bread Rolls
Tangzhong is a small step that makes a huge difference — pre-cooking a portion of the flour with milk and water gives these rolls a soft, almost cloud-like crumb that... Read more...
Focaccia
Focaccia
Focaccia rewards generosity — with the olive oil, with the salt, with the time. This recipe is adapted from Salt Fat Acid Heat, and it's the one I make when... Read more...
Challah with herbs and confit garlic
Challah with herbs and confit garlic
I learned this challah from Erez Komarovsky's class on YesChef — his approach to braiding is more forgiving than the usual instructions, and the dough comes together fast. I stuff... Read more...
Bagels
Bagels
The only thing better than a toasted bagel with cream cheese on a slow Saturday morning is a toasted bagel you don't have to leave the house for. You'll need... Read more...
Spelt Sourdough
Spelt Sourdough
Spelt has a softer, slightly sweet character compared to standard whole wheat — and it makes a sourdough that feels less austere, more approachable. This is the loaf I recommend... Read more...
Sock Sausage + Cheddar Sourdough
Sock Sausage + Cheddar Sourdough
I started making this when I had leftover sausage and a wedge of sharp cheddar in the fridge. Now it's the loaf I bring to brunch when I want to... Read more...
Port Soaked Raisin Sourdough
Port Soaked Raisin Sourdough
Soaking the raisins in port before they go in the dough gives you bursts of dark, almost jammy flavor against the tang of the sourdough. Slice it thick, toast it,... Read more...
Patch Blend Sourdough
Patch Blend Sourdough
This is my everyday loaf — a blend of whole wheat, rye, and white bread flour that gives you a crust with real chew and a crumb that holds its... Read more...
Mini Farro Sourdough
Mini Farro Sourdough
Farro brings a nutty, almost caramel-like depth to this smaller sourdough. I love it for solo breakfasts — toasted thick, topped with butter and honey, or torn into a soft-boiled... Read more...
Tomato Confit
I love to fill glass jars with preserved fruits and vegetables. They create a beautiful backdrop in my kitchen, and the vibrant colors are always inspiring. The uses for this recipe are endless, from tartines made with chopped tomatoes, fresh herbs, and goat cheese to a simple tomato sauce for your homemade fettuccine. Ingredients Olive oil (enough to fully cover the tomatoes) Tomatoes (I use cherry tomatoes from my garden — Romas or whatever you have on hand work too) Garlic, peeled Fresh herbs (I use rosemary and thyme) Chili... Read more...
Seeded Sourdough
Coated in a classic combination of poppy, sesame, and flax seeds, this sourdough loaf pairs a soft interior with a crispy, crunchy crust. Serve with smashed avocados, poached eggs, and sprouts for a hearty breakfast, or pair with peanut butter and jam for a PB&J that's hard to beat. The seeds add depth of flavor without overpowering, making this versatile bread perfect for toast, sandwiches, and crostini. The technique for rolling the boule in seeds before baking can be a bit tricky at first, but this bread is so tasty... Read more...
Sourdough Chocolate Chip Cookies
If you're in the mood for a sweet treat, my favorite chocolate chip cookies are perfect for making in batches and freezing the dough. I love the mix of bread flour and all-purpose flour for a cookie that has the perfect chew and structure. These cookies are a staple in our home, and with a stash in the freezer, you can easily bake just enough when that craving for something sweet strikes. They're crisp around the edges, chewy in the middle, and simply irresistible. Ingredients 1 1/4 cups all-purpose flour... Read more...