Recipes
This is the kind of paella that feels both rustic and celebratory. It’s all about building flavor in stages, from the deeply caramelized sofrito to the slow absorption of broth into the rice.
These delicate dumpling “pillows” are filled with savory chicken, shiitake mushrooms, ginger, scallions, and white miso, then simmered in a deeply flavorful mushroom miso broth with spinach.
Roasting the marinated chicken mimics the char of a tandoor oven, while fenugreek and yogurt bring the distinctive Indian-style aroma and depth.
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.