What to Cook

Tiny Peppers with Yuzu Kosho

The peppers in question are tiny little shishito, which, sure, can be spicy, but not always.

Tangy Roasted Mushrooms

These mushrooms get roasted so their mushroomy flavor concentrates and the texture changes from soft and slimy to firm and meaty.

Spicy Tomato-Marinated Feta

This is my tribute, using fewer ingredients and fresh tomatoes instead of dried for extra sauciness.

Trout Roe on Buttered Toast with Lemony Herbs

To me, trout roe is like a more flavorful, prettier caviar.

Spicy Marinated Anchovies with Potato Chips

Kettle or Cape Cod potato chips are both stellar national brands, but I’d never kick a Ruffles or Lay's out of bed, either.

Creamy Sesame Turmeric Dip

My favorite thing to eat it with is a box of Ak-Mak crackers, but anything you like to dip, please dip away.

Garlicky Beet Dip with Walnuts

I can give you a head start and tell you that roasted carrots, sweet potatoes, and eggplant are all winners here.

Brown Butter–Buttermilk Cake

Brown butter and all the bits (the dark brown caramelized parts at the bottom of the pot) get swirled into a thick buttermilk batter and then iced with even more brown-butter business.

Blueberry Cake with Almond and Cinnamon

Use whatever you can find, because even an okay blueberry, when baked, is a pretty spectacular blueberry.

Lemon Shaker Tart

I’d never go so far as to say I have a specialty, but I will say that this lemon tart is my favorite dessert in the world to make, bake, and eat.

Pistachio-Plum Crisp

Use cinnamon in place of the cardamom. Go ahead, make this your own. Be free—express yourself!

Rhubarb-Almond Galette

When baked in a galette, rhubarb maintain their lovely shape, showing off that vibrant pink color for all to admire, no longer hiding behind seedy raspberries or just-in-season strawberries.