What to Cook

Creamy Goat Cheese with Lemony Za’atar

They will ask, “Is this from the newest casual Mediterranean small plates hotspot?” and you’ll reply, “Yes, it’s called chèvre.”

A Better Garlic Bread / Caramelized Garlic on Toast with Anchovies

Yes, the anchovies are a secret weapon, but the garlic cloves, slowly softening and caramelizing in the oil, are the real hero.

Spicy Red Cabbage with Sweet Onion and Lime

This salad keeps for days in the fridge, lightly pickling and getting better with age—just like all of us.

Festive Yellow Sheet Cake

To me, this classic yellow cake, impossibly golden from eggs, buttermilk, and light brown sugar, will always and forever be my favorite.

Tangy Chocolate Frosting

It comes together effortlessly and tastes the same every single time.

A Better Banana Bread

Banana bread is a staple, something you should have a reliable recipe for.

Crunchy Chocolate Sauce

50/50 chocolate to coconut oil really is the best proportion for pourability and crunchiness.

Caramelized Vanilla Custard Tart

A flaky crust filled with pastry cream, and baked till blackened. It’s almost like a sweet quiche.

Caramelized Onion and Anchovy Tart (A Perfect Snack)

Concentrated in its salty, savory flavors, it’s crispy and jammy, rich and light all at once.

Sugar Plum Galette with Halva

The halva here is subtle, but adds a welcomed nutty flavor and tender texture on top of the flaky crust.

Sour Cherry Crumble Pie

If you find fresh sour cherries hard to come by, frozen can be found on the internet.

Toasted Oat and Honey Cobbler

As for this particular cobbler, I want you to read the recipe and then feel empowered to ignore it completely.

Dining In

From the book that gave you Anchovy Butter Chicken and The Cookies. Published in 2017! Were we ever so young?

Nothing Fancy

From the book that gave you Slow Roasted Chicken with Tomatoes and Brown Buttered Salmon with Red Onion, Capers and Dill, it’s Nothing Fancy. Published in 2019! Imagine!

Something from Nothing

The latest addition to your collection, Something from Nothing is for cooks who love their pantry and crave simple and thrilling in equal measure. Published in 2025! The newest one!

Sweet Enough

Published in 2023, this is the third book in the collection. Mostly desserts, yes, but also some baking that is quite savory (Tomato Tart with Crispy Capers and Garlic, savory scones, etc).

Almonds Anchovy Apple Apricot Artichoke Arugula Asparagus Avocado

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

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

Dates Dill

Egg Eggplant Endive Escarole

Farro Fennel Feta

Grapefruit Green Beans Guanciale

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 Pineapple Pistachio Plum Pork Potato Puff Pastry

Radicchio Radish Red Onion Ricotta Romaine Rutabaga

Sage Salmon Sardines Sausage Scallions Sesame Shallot Shrimp Squash Steak Strawberry Sweet Potato

Tahini Tarragon Tofu Tomatillo Tomato Tortilla Trout Tuna Turkey

Walnuts Watermelon

Yogurt

Zucchini