Dining In

From the book that gave you Anchovy Butter Chicken and The Cookies. Published in 2017! Were we ever so young?

Spelt with Crispy Sausage, Flowering Broccoli, and Green Garlic

If you’re able, seek out the flowering varieties of broccoli rabe or kale that will pop up in early spring, although you can find them well into fall on occasion.

Buttered Zucchini Omelette

Tip this little creation onto a plate and dab a little butter on top if you have extra.

Split Pea Salad

This recipe has nothing to do with that place, other than it’s an obvious homage to split pea soup—one of the most delicious and ugly foods out there.

Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt

Often, I just toss them with greens and top them with a fried egg, but when I want ground meat, I’ll turn the chickpeas into a legitimate dinner with crispy spiced lamb and garlicky yogurt.

Eggs and Kale Fried in Chicken Fat

I proceeded with my usual fried egg routine, except instead of the regular ol’ olive oil, I reached for that schmaltz. I rewarded my genius idea with a million mental high-fives.

Fennel and Grapefruit Salad with Honey and Mint

To reach the fullest expression of itself, the tangy, floral, bitter grapefruit wants to be more savory than sweet.

Blood Oranges with Crunchy Red Onion and Avocado

I could eat this salad for breakfast, lunch, or dinner. No toast needed.

Watermelon and Cucumbers with Spicy Sumac Salt

Ever had Tajín seasoning?

Persimmons and Pears with Blue Cheese and Spicy Pecans

Not particularly sweet, there’s no acid to speak of, and the texture is best described as soft. But . . . I love them.

Apple and Endive Salad with Parsley and Salted Almonds

Feel free to mix up the types of herbs and nuts here, depending on what you have and what you like, swapping mint for parsley or walnuts for almonds.

Raw and Roasted Kale with Pistachios and Creamy Pecorino

Pasta with kale, kale salad with cucumbers. I literally cannot get enough.

Vinegared Romaine with Sour Cream, Bacon, and Herbs

Because it’s a nod to the classic wedge salad, you could, of course, use iceberg (which I happen to love), but the romaine has a much better, greener flavor.