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Something from Nothing

The latest addition to your collection, Something from Nothing is for cooks who love their pantry and crave simple and thrilling in equal measure. Published in 2025! The newest one!

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Chicken Broth, The Long Way

This is my basic and very general recipe for chicken broth. It is also extraordinary, in the way that only chicken broth, made with love, care, salt, and plenty of bone-in, skin-on chicken can be.

An Excellent Mustard Dressing

I intend for you to use this all-purpose, excellent mustard dressing for things beyond a bowl of gorgeous greens. Perhaps you’ll use it to coat black lentils served alongside a coil of browned sausage to pretend you’re in France.

Spiced, Butter-Roasted Carrots with Walnuts

I’m admittedly wary of sweet vegetables, so I always like to anchor them in something deeply savory. Here, raw garlic adds that intensity, but don’t worry, the heat from the just-roasted carrots gently tames its bite.

Aioli for Everything

This aioli is for you. It should be as thick (or thin) as you want, as heavy on the garlic as you want, as tangy as you want.

Gorgeous Chili (The Short Way)

This version uses ground beef (or turkey or pork), is heavy on the tomato, is well spiced but will not necessarily light your mouth on fire, and a good dose of canned bean (yes, there are beans in this chili).

Caramelized Beans with Tomato & Cabbage

This saucy, tangy recipe might be the closest of the three to traditional “baked beans,” but these are sweet not from brown sugar or molasses but rather from jammy tomatoes and browned cabbage.

Spicy Braised Short Ribs with Garlic & Lemon

Short ribs that can be made with ingredients you’ve already got on hand, cooked ahead of time, reheated with ease.