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Vegan

A lot of my recipes are incidentally vegan, though you can always swap butter for olive oil, leave out the anchovies, or put the cheese/yogurt on the side-- that said, these are the recipes that are explicitly so.

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“The Cranberries”

I love a can of cranberries for its jellied texture and too-sweet flavor — it feels good to be bad, no? But I love a DIY sauce for the punch of acidity and undeniable, much needed hit of freshness.

Stovetop Jam

While jam often feels like sugar thickened with fruit, this here is a celebration of the fruit itself.

Citrus Salad with Bitter Greens

The perfect way to use winter citrus. Arrange bitter leaves on a plate, layer with sliced citrus and onion and season casually with flaky salt, vinegar and oil.

Any-Greens Mustard Dressing

This one is pretty basic, but very good, with lots of whole grain mustard– the spicier the better for me– but Dijon works, too (just expect a creamier texture). As for the greens, peppery arugula, crisp romaine, and ruffly kale are all great contenders, but my hands-down favorite is escarole.

Blanched Broccoli

Treated well, broccoli can be spectacular. Cut into elegant little spears, tender, perfect for dousing in lemon juice, adding some raw grated garlic and sprinkling with flaky salt and it's just...a wonderful experience.

Squash Soup with Lentils and Herbs

More squash than lentil, this soup has a lovely little sweetness and just enough cumin to remind me of eating soup from a co-op– a very specific, niche yet evocative reference.

Very Crunchy Salad feat. Fennel, Apples, and Pecans

A salad is a non-negotiable for me, especially with all the rich, buttery dishes on the table. This bitter, crunchy, bright one with honeyed pecans and fennel seed will get eaten suspiciously fast for a salad at Thanksgiving.

Spicy Green Beans with Lemon and Garlic

If you’re going to skip a salad, at least you have these green beans. They’re long-ish cooked till tender, but never lose their vibrant punchiness thanks to a not-insignificant amount of lemon* and garlic (sliced and cooked with the beans then finely chopped added raw at the end).

Bitter, Leafy Salad

This is a great bitter, peppery salad to serve alongside just about anything. It’s simple, it’s quick to make, and it’s an especially nice antidote to braised meats.

Mushroom Soup with Tofu and Toasted Garlic

Whether you have a cold, your apartment heat isn’t working, or you just need something light and brothy between holiday meals, this soup has you covered. It’s warming, nourishing, and exactly what the doctor ordered.

Grilled Zucchini with Garlic and Dill

If you’re grilling this weekend, throw some zucchini on too—they’ll get charred and snappy, then covered in a zippy, dilly dressing, and will have everyone at the barbecue rethinking their stance on zucchini.

Celery Salad with Sour Apple and Walnuts

This is the best salad to eat next to any hunk of braised meat, or on its own in the middle of the day with shredded bits of leftover roast chicken.