Recipes
This method gives you dramatic, craggy layers of crisp phyllo and a tender, herby spinach filling that’s perfect for slicing into thick squares for lunch, dinner or a beautiful addition to a mezze spread.
Bouillabaisse is rustic, brothy, saffron-kissed, and filled with whatever fresh seafood you have on hand. Originally a humble fisherman’s stew, it has become a classic for good reason.
The miso broth is flavored with garlic, ginger, scallions and mushrooms and gets better the longer it simmers.
A bright, earthy salad that’s all about texture and balance with paper-thin mushrooms, shaved celery, shallots, parsley leaves and a light lemon-tahini dressing.
Making pasta from scratch is way easier than it looks, and it’s one of those kitchen moments that feels a little bit like magic. A cup of flour and a couple of eggs turn into this smooth, stretchy dough that’s so much better than anything from a box.
Crisp, light, and bursting with citrusy freshness, this salad is my go-to when I want something that feels both simple and special.
When you want to impress without the stress, few things beat a whole grilled beef tenderloin. Serve with a a vibrant Chimichurri to cut through the richness.
Sweet Corn, Tomato & Avocado Salad This salad is late summer in a bowl—sweet corn,...
Peeling, roasting and crushing fresh tomatoes low and slow with olive oil, basil, and a little heat gives you a confit that’s silky, jammy, and full of concentrated flavor.