What to Cook

Spicy Shrimp in Harissa Butter

These shrimp are deceptively flavorful and complex: spicy (thanks to harissa paste), lemony (thanks to whole, sliced lemon caramelized in the pan), and buttery (thanks to butter).

Roasted Eggplant Pasta with Parmesan Breadcrumbs

This is not necessarily a quick recipe, because almost nothing involving eggplant is “quick,” but that’s okay. Some things, like a bowl full of pasta that tastes like Eggplant Parmesan, are worth it..

Spanish Tortilla with Aioli and Friends

A humble little snack, made with a quartet of ingredients you likely have on hand. If you’re in Spain, they’re ubiquitous, and if you’re not but find yourself wishing you were, well, you can make one at home.

Polenta with Corn (Corn on Corn)

Close your eyes and you can see it now: a bowl of perfectly tender, creamy polenta with plenty of black pepper and just the right amount of Parmesan, topped with some buttery, lightly spiced, just-cooked corn.

Pork Chop with Capers and Caramelized Cabbage

This recipe is simple, really existing to make the case that high quality meat, seasoned sparingly with salt and pepper is a true luxury.

Luckiest Biscuits in America

Biscuit making is a practice, a recipe you begin to feel rather than follow. They’ll only get better every time you make them

Stovetop Jam

While jam often feels like sugar thickened with fruit, this here is a celebration of the fruit itself.

Cold Carrot Cake with Cream Cheese Frosting

This carrot cake, sans raisins and nuts (!!) is, to me, perfect. It’s perfect at room temperature, too, but refrigerating it gives it a dense, custardy, almost fudge-like texture that screams “mid-day snack.”

Baked Shells

Less intensely indulgent than classic Baked Ziti and a lot less fussy than lasagna, in my old age this is sort of the only baked pasta I’m making these days. It’s got all the hits: pasta, cheese, sauce, but feels casual in a way that makes it possible to throw together for dinner tonight.

Citrus Salad with Bitter Greens

The perfect way to use winter citrus. Arrange bitter leaves on a plate, layer with sliced citrus and onion and season casually with flaky salt, vinegar and oil.

Sheet-Pan Trout With Garlicky Broccolini

The benefits of cooking trout whole, butterflied go beyond visual appeal—the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan a chance to crisp up.

Any-Greens Mustard Dressing

This one is pretty basic, but very good, with lots of whole grain mustard– the spicier the better for me– but Dijon works, too (just expect a creamier texture). As for the greens, peppery arugula, crisp romaine, and ruffly kale are all great contenders, but my hands-down favorite is escarole.

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