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Vegetarian

Instead of faking a large centerpiece, if you’re cooking a whole meal for someone who doesn’t eat meat, my suggestion is to always just make several vegetable sides with one or two bean/chickpea/rice/grain or somesuch and have that as the meal. It’s what I do and I’m always so pleased (and so are the vegetarians).

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Roasted Eggplant with Capers and Garlic

This is a very simple recipe that came from a dinner I made while “cooking on vacation”– limited ingredients, sparse cooking tools.

Peppered Squash Gratin

The crushed garlic and salty parmesan really curb the sweetness of the squash while the cream, absorbing into it to completely tenderize while also caramelizing around the edges for texture, brings it back ever-so-slightly.

Sour Cream and Chive Mashed Potatoes

This year I was hoping for a giant bowl of mashed potatoes that tasted like the inside of a twice-baked potato, which is to say very tangy and full of chives, and that’s exactly correct here.

Tomato Tart with Garlic and Capers

I knew I wanted this to be a quick, throw-together affair. That meant no “salt the tomatoes to draw out the moisture,” no crust that needed to be chilled or rolled out, nothing to delay me from having crisp, cheesy crust with a simple layer of softened, jammy, garlicky tomatoes as soon as possible.

Roasted Eggplant Pasta with Parmesan Breadcrumbs

This is not necessarily a quick recipe, because almost nothing involving eggplant is “quick,” but that’s okay. Some things, like a bowl full of pasta that tastes like Eggplant Parmesan, are worth it..

Polenta with Corn (Corn on Corn)

Close your eyes and you can see it now: a bowl of perfectly tender, creamy polenta with plenty of black pepper and just the right amount of Parmesan, topped with some buttery, lightly spiced, just-cooked corn.

Luckiest Biscuits in America

Biscuit making is a practice, a recipe you begin to feel rather than follow. They’ll only get better every time you make them

Cold Carrot Cake with Cream Cheese Frosting

This carrot cake, sans raisins and nuts (!!) is, to me, perfect. It’s perfect at room temperature, too, but refrigerating it gives it a dense, custardy, almost fudge-like texture that screams “mid-day snack.”

Baked Shells

Less intensely indulgent than classic Baked Ziti and a lot less fussy than lasagna, in my old age this is sort of the only baked pasta I’m making these days. It’s got all the hits: pasta, cheese, sauce, but feels casual in a way that makes it possible to throw together for dinner tonight.

Creamy Cauliflower Galette

This is the galette you make when you need something substantial and comforting, don’t feel like eating meat, and have had too much pasta or are—god forbid—sick of beans.

Smooth, Creamy, Mashed Potatoes Because I Guess We Must

Ask me for “the best mashed potato recipe,” and well, it might be this one. “To me, you are perfect.” There is a tight, concise ingredient list, all of which pull their weight.

Crushed Potato Gratin with Scallion and Herbs

Inspired by a gratin but with no motivation to use a mandolin. These potatoes have TEXTURE. They have a shower of herbs. These are MY potatoes, and soon, they might be yours.