What to Cook

Shrimp Scampi

To me, Shrimp Scampi is decidedly about the shrimp. The important thing here is that you have a lot of saucy, glossy businesses all over whatever you’re serving it on or sopping it up with.

Key Lime Pie

This is constantly a go-to, a crowd-pleaser (except for the one person who doesn’t like limes, I guess!), wonderful 365 days a year, ideal when there’s no seasonal fruit to be had, and perfect for transportation and outdoor soirées.

Buttered Salmon with Red Onion, Capers and Dill

To serve the salmon, I just use a large spoon and scoop out large hunks of it (as in, no need to “slice” or cut into even portions). The more rustic and wild, the better.

Matzo Brei

Frizzled onions, fluffy eggs and matzo, lots of herbs and sour cream. A matzo brei morning is the best kind of morning.

Spiced, Braised Short Ribs with Creamy Potatoes

These are a lot, flavor and texture-wise, and but because they are a one-pot meat and potatoes kind of dish, they don’t need much more than a good tangy salad and a light, maybe chilled, red wine.

Citrus Marmalade

This marmalade makes everything taste better. It’s a great project for preserving that sweet, sweet winter citrus, and your future self will thank you for it.

One-Pot Chicken with Caramelized Lemon and Dates

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Sticky Cinnamon Rolls

These sticky cinnamon rolls are a perfect late winter weekend baking project. Warm, cozy, and wonderful.

Creamy Potato Leek Soup with Lots of Dill

This soup is also excellent topped with smoked trout, sardines, or salmon. But, please, whatever you do, don’t skip the dill. Nothing can replace the dill.

Spaghetti Carbonara For One

The amount of sauce produced here could absolutely go the distance for double the amount of pasta, useful to know if you find yourself in bed with someone needing some LNP (late night pasta).

Goodbye Meatballs

These are my favorite meatballs, and they’re exactly what you should make for your next dinner party with a big pot of pasta.

Spicy Chicken Salad with Toasted Fennel and Celery

This is one of my favorite lunches, and a great way to use up leftover chicken.

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