What to Cook

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.

A Very Easy Macaroni and Cheese

You can make this more interesting any number of ways, but I also think it’s fine to let this be what it is: a really, extremely, very simple and easy way to make a classic macaroni and cheese that tastes very close to the box, as fast as possible.

Osso Buco Ragu

More than a tomato sauce with meat, this is a ragu that’s truly about the meat–braised low and slow, with white wine, onion, garlic and tomato paste. This is something you don’t have to pay attention to, good for days when you feel like doing something, but don’t feel like doing that much.

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).

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