What to Cook

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.

Sheet-Pan Trout With Garlicky Broccolini

The benefits of cooking trout whole, butterflied go beyond visual appeal—the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan a chance to crisp up.

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.

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.

Lemon Pepper Pasta with Browned Butter

While “lemon” and “pepper” are the two primary flavors here, this pasta really does taste enough like cacio e pepe to hit many of the same pleasure receptors as excellent boxed macaroni and cheese.

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.

Pork and Red Chili Pozole with Cabbage

While this may not be a true pozole—it’s thicker and more stew-like, I’ve added tomatillos for body and acidity, and there’s cabbage braised alongside the pork.

Brothy Chickpeas with Calabrian Chili

To me, these chickpeas are a perfect simple side dish to any large format protein you’re serving, but they can also be used as a blank canvas for whatever other chickpea journey you’re on. Use them for a frizzled chickpea salad, crush them with some raw garlic and serve with fried eggs.

Slow Cooked Lamb with White Wine and Potatoes

The most important part of this recipe is that it takes a long (slow) time, and I prefer to do it overnight, so plan ahead. Secondly, don’t overthink it. It’s a beyond simple dish with exquisite results!

Slow Roasted Turkey with Garlic and Herbs

When talking about poultry, the leg I am referring to is the drumstick and the thigh connected– the whole leg. That said, some butchers or turkey farmers refer to this cut as a “turkey quarter,” which also makes sense. Either way, it’s all dark meat, and it’s fabulous.

Simply Roasted Turkey Wings

YIELD — 6–8 servings Wings, on any bird, are important. They are especially important to me on the bird that I’m eating, be it chicken or turkey. Since I’m already buying some wings to roast for stock, I get extra for serving at the table because a turkey

Anchovy Apple Apricot Artichoke Arugula Asparagus Avocado

Bacon Banana Beans & Legumes Beef Beets Blue Cheese Blueberry Bread Brisket Broccoli Broccoli Rabe Buttermilk

Cabbage Capers Carrot Cauliflower Celery Chicken Chickpeas Chiles Chocolate Chorizo Cinnamon Citrus Clams Coconut Corn Cornmeal Cranberries Cucumber

Dates Dill

Egg Eggplant Endive Escarole

Farro Fennel Feta

Grapefruit Green Beans

Harissa Hazelnut Hominy Horseradish

Kale

Labne Lamb Leek Lemon Lentils Lettuce Lime

Maple Syrup Matzo Mushrooms Mussels Mustard

Olive Onion Orange

Panko Parmesan Parsley Peach Pear Peas Pecan Pecorino Pepperoncini Persimmon Pickles Pistachio Plum Pork Potato Puff Pastry

Radicchio Radish Red Onion Ricotta Romaine Rutabaga

Sage Salmon Sardines Sausage Scallions Sesame Shallot Shrimp Squash Steak Strawberry

Tahini Tarragon Tofu Tomatillo Tomato Tortilla Trout Tuna Turkey

Walnuts Watermelon

Yogurt

Zucchini