What to Cook

Fancy Citrusy Olives

I love setting these out for any potluck/picnic/barbecue as a briny, spicy little snack to eat between sips of spritzes or beers on ice.

Pasta Salad with Peas and Parmesan

This pasta salad is destined for summer potluck stardom. It gets better as it sits, and is beloved by all.

Farro with Toasted Fennel, Lemon, and Basil

This accidentally vegan springy farro gets better as it sits, making it an ideal candidate to have on hand for lunch for the week.

Spicy Caramelized Leeks with Fresh Lemon

Leeks are criminally slept-on, and this recipe really lets them shine. The frizzled ends gets as crispy as a potato chip, the middle gets tender and creamy, and you’re going to want to make them once a week.

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.

Baked Potato Bar

Even though I find it hard to improve on the simple “lots of butter, salt, and too many scallions” combo, I do love to get dressed up for company and break out the picked herbs, sour cream, and fancy fish eggs.

Wine-Roasted Artichokes

Once these artichokes are cooked in their oily, white wine bath, you can eat them without teaching anyone how to navigate the thorny beast or deal with the feathery choke.

Vinegar-Marinated Butter Beans

These butter beans are just as much a snack as a side for me; I love them as part of a larger spread, alongside raw vegetables, and/or all the cheeses.

Your Very Own Marinated Artichoke Hearts

I will happily eat these all on their own, pierced with a tiny fork or toothpick in between bites of hard, salty cheese or maybe very thin slices of cured meat, but they also make an excellent topper for long, thin crackers or thick pieces of toast smeared with a creamy cheese.

Parsley Salad With Fennel and Horseradish

This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it’s less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if thos

Crispy Potato Kugel

At its core, kugel is a casserole. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke. Sounds dreamy, doesn’t it?

Citrusy Cheesecake

It’s basic, it’s perfect and it’s a classic for a reason. Slightly more citrusy than your average (to use up your winter citrus), almost creamsicle-esque.