What to Cook

Brothy Chili with Tomatillo and Greens

If you enjoy chili and thought: I wish this were lighter, brighter and brothier, then I have the recipe for you (it’s this one).

Golden Mushroom Soup with Buttered Orzo

I really enjoy the monk-like austerity of the mushroom/garlic/water magic that occurs (with a fish sauce assist, of course) to create a broth that is delicate and earthy, like a very good, robust mushroom tea almost.

Blueberry Olive Oil Cake

Barely sweetened, lightly spiced with cinnamon with extremely crunchy edges. It’s breakfast, if you want it to be.

Gorgeous Chili (The Short Way)

This version uses ground beef (or turkey or pork), is heavy on the tomato, is well spiced but will not necessarily light your mouth on fire, and a good dose of canned bean (yes, there are beans in this chili).

Salty Vanilla Frosting

This is a sort of hybrid basic-buttercream/cream cheese frosting, combining the best of both worlds.

Caramelized Beans with Tomato & Cabbage

This saucy, tangy recipe might be the closest of the three to traditional “baked beans,” but these are sweet not from brown sugar or molasses but rather from jammy tomatoes and browned cabbage.

Spicy Braised Short Ribs with Garlic & Lemon

Short ribs that can be made with ingredients you’ve already got on hand, cooked ahead of time, reheated with ease.

First Bloom Hot Chocolate

The perfect drink all winter long. Top with an immodest amount of whipped cream.

A Cheeky Little Eggnog

Makes 6 cups / serves 4–6 Rompope is a Mexican eggnog made from cooked custard infused with spices and blended with almonds. I am allergic to using a blender, so I avoid that part, but many recipes I found use sweetened condensed milk instead of sugar, which I love. I