Dining In

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

Slow Salmon with Citrus and Herb Salad

You can flavor that oil with whatever you fancy: spices, herbs, citrus, chiles, which will flavor the fish, which is why you’re here.

Peas with Anchovy, Lemon, and All the Radishes

This is a great recipe for switching up your salad routine. It’s filled with peppery radishes, green garlic, sweet, crunchy peas, and a dressing so good you’ll want to keep a jar in your fridge.

Double-Crust Peach Pie with Honey, Ginger, and Lime

If you want a long weekend baking project, this pie is the best way to use up all the peaches at the market right now.

Strawberry Shortcake Cobbler

It’s also the the season of the prettiest, sweetest little strawberries, and this juicy, jammy cobbler with fluffy shortcakes and freshly whipped cream is quite simply the best way we know how to celebrate it.

Key Lime Pie

This is constantly a go-to, a crowd-pleaser (except for the one person who doesn’t like limes, I guess!), wonderful 365 days a year, ideal when there’s no seasonal fruit to be had, and perfect for transportation and outdoor soirées.

Matzo Brei

Frizzled onions, fluffy eggs and matzo, lots of herbs and sour cream. A matzo brei morning is the best kind of morning.

The Only Pie Crust

This dough can be made up to 4 days ahead, tightly wrapped, and stored in the refrigerator; or made 1 month ahead, tightly wrapped in a resealable plastic bag, and frozen.

Salted Butter and Chocolate Chunk Shortbread

It’s cookie season! Make these for yourself, your neighbor, or your cookie swap.