Dining In

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

Roasted Tomato and Anchovy Bucatini

When I’m blessed with an abundance of tomatoes in the summer, I like to make this sauce and freeze it so that I can eat this pasta in the coldest months, when I want it the most.

Whole-Wheat Pasta with Brown-Buttered Mushrooms, Buckwheat, and Egg Yolk

Do you know how many mushroom varieties there are? About four million. Even if that’s not true (it’s not), I feel like I’m always discovering a new type that makes me glad it’s socially acceptable to eat fungus.

Clam Pasta with Chorizo and Walnuts

Even at the most suspect red-sauce Italian restaurant, I’ll always order the linguine alle vongole, because like pizza, even at its worst, linguine with clams is still pretty great.

Sour Cream Flatbread

There’s no kneading involved (just mixing), and the only tools you need are a bowl, a spoon, and your hands.

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.

Avocados with Everything

Alone, they are stunning in color and shape, rich and fatty with a vaguely nutty, vegetal flavor. They don’t need the toast. In fact, toast, I’d argue, needs them.

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.