What to Cook

Grilled Tomatillo Salsa

Grill the vegetables, turning occasionally, until they turn a nice army green and get as charred as the grill will allow

Charred Broccoli Salad with Garlic and Basil

When you’re ready to serve, add the basil and toss again. If you like, add cheese (though it doesn’t need it, it does give it a sort of nice antipasto vibe to the whole thing).

Great Chicken Parmesan

This chicken parmesan is on a sheet pan, but I’m not calling it Sheet Pan Chicken Parmesan because I don’t believe that there’s any other way one should make Chicken Parmesan– feels redundant.

Fish Cakes with Beans and Greens

I wish I took as good care of myself as I do my baby, where I’m obsessed with making sure he’s getting enough micronutrients like protein, fiber and omega-3’s. I’m not a nutritionist, but I know enough to know this recipe has all of the aforementioned things.

Chicken Noodle Soup with Cabbage, Dill and Lots of Lemon

Among all the ways that soup can be exciting, sometimes all you want is for soup to be whatever the opposite of that is. Comforting. Calming. Soothing. Basic. Expected.

Chicken Broth, The Long Way

This is my basic and very general recipe for chicken broth. It is also extraordinary, in the way that only chicken broth, made with love, care, salt, and plenty of bone-in, skin-on chicken can be.

Sour Orange Chicken

For fans of something saucy and tangy, somewhere between a long braise and a quick roast, this citrusy, seasonally agnostic chicken is sort of always the answer when you’re ready to exorcise yourself from the depths of winter, but it’s not quite hot enough to celebrate with tomatoes.

An Excellent Mustard Dressing

I intend for you to use this all-purpose, excellent mustard dressing for things beyond a bowl of gorgeous greens. Perhaps you’ll use it to coat black lentils served alongside a coil of browned sausage to pretend you’re in France.

Crispy Chocolate Cake With Hazelnut & Sour Cream

Yes, this cake is gluten-free, but not by design, which is to say I would never call this a gluten-free cake, lest the gluten lovers feel like they are missing out on something potentially better (there isn’t).

Spiced, Butter-Roasted Carrots with Walnuts

I’m admittedly wary of sweet vegetables, so I always like to anchor them in something deeply savory. Here, raw garlic adds that intensity, but don’t worry, the heat from the just-roasted carrots gently tames its bite.

Browned Butter Poached Fish with Mussels

Not quite a stew or soup, but close-ish to a bouillabaisse, this brown butter poached fish with mussels is perfect as-is but also a good blank canvas for whatever you're feeling moved by.

Aioli for Everything

This aioli is for you. It should be as thick (or thin) as you want, as heavy on the garlic as you want, as tangy as you want.

Anchovy Apple Apricot Artichoke Arugula Asparagus Avocado

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

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

Dates Dill

Egg Eggplant Endive Escarole

Farro Fennel Feta

Grapefruit Green Beans

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 Pistachio Plum Pork Potato Puff Pastry

Radicchio Radish Red Onion Ricotta Romaine Rutabaga

Sage Salmon Sardines Sausage Scallions Sesame Shallot Shrimp Squash Steak Strawberry

Tahini Tarragon Tofu Tomatillo Tomato Tortilla Trout Tuna Turkey

Walnuts Watermelon

Yogurt

Zucchini