What to Cook

Pasta Amatriciana

Amatriciana is one of the four Roman pastas (along with Cacio e Pepe, Carbonara and alla Gricia). It’s the only one of the four to use tomato product.

Sheet Pan Pizza

Make your own sheet pan, grandma-style pizza for game day, and top however your heart desires.

Smashburgers

Even if this burger doesn’t go exactly according to plan, you’ll likely end up with something wonderful. But if you’re striving for perfection, the two most important things to me are the onions (very thin) and the spatula (it should be strong, sturdy, unbendable).

Boiled Potatoes with Peas and Lemon

YIELD — 2–4 servings Ingredients * 1 pound small potatoes, purple or otherwise * Kosher salt * White distilled vinegar, optional * ¼–½ pound snap or snow peas, halved lengthwise or thinly sliced * 1 large spring onion (or 2 scallions), thinly sliced * 1–2 lemons for zesting and juicing * Freshly ground black pepper Preparation 1.

Tomato Salad with Anchovies and Onion

When the tomatoes are as good as they are right now, simple is the only way, and this way’s a great one. I’d eat them on the side of quite literally anything.

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.

Anchovy Apple Apricot Artichoke Arugula Asparagus

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

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

Dates Dill

Egg Eggplant Escarole

Farro Fennel Feta

Grapefruit Green Beans

Harissa Hazelnut Hominy Horseradish

Kale

Labne Lamb Leek Lemon Lentils Lettuce Lime

Maple Syrup Matzo Mushrooms Mustard

Olive Onion Orange

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

Radicchio Radish Red Onion Ricotta Rutabaga

Sage Salmon Sardines Sausage Scallions Sesame Shallot Shrimp Squash Steak Strawberry

Tahini Tarragon Tofu Tomatillo Tomato Tortilla Trout Tuna Turkey

Walnuts

Zucchini