Hey friends❣️ I get recipe ideas from all sorts of sources...friends, restaurants, old magazines...but surprisingly, not so much from cookbooks anymore. I have a library full of them, but I don’t seem to reach for them as often as I used to. One source of continual inspiration has been The New York Times. Their food style really resonates with me, probably because I was born and raised there, and I think our food DNA gets set pretty early. New York is definitely in mine. Today’s shrimp and...

Hey friends❣️ Happy Sunday! It happens at the end of every season, I start pumping out all the recipes that you neeeeeed to see before the big change comes and it's too late. It's hardest in summer, when peak tomatoes meet a wall of Halloween candy and all bets are off. But green tahini is actually a pretty perfect transition recipe. Yes, it’s made with masses of fresh green herbs, but it’s also made for slathering, dunking, and dipping all those fried and faux-fried foods that start sounding...

Hey friends❣️ One perk of the recent lettuce recall is that I'm shopping my local farmers markets more often. This week I found the most beautiful baby beets and tomatoes, which inspired this lettuce-free salad. I was also reminded of how many great options I've got in my salad recipe collection that don't rely on greens, there's a lot to explore! Tomato and Beet Salad with Fresh Mint Vinaigrette get the recipe I’ve always been a big believer in chunky salads like these. They’re satisfying,...