What to Cook

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

Tomato Pasta with Eggplant and Sausage (on the side)

Decidedly a tomato pasta with eggplant and not an eggplant pasta

Roasted Eggplant with Capers and Garlic

This is a very simple recipe that came from a dinner I made while “cooking on vacation”– limited ingredients, sparse cooking tools.

Spiced Zucchini Soup

The bulk of this soup here is zucchini

Buttered Oat Cake with Summer Fruits

Makes one 9" cake This is a cake meant to be eaten over the course of many warm summer days, sliced off in thick or thin pieces, either slathered with softened butter or on top of a napkin while standing in your kitchen in a bathing suit. It’s

Spring Pasta with Peppered Peas

The goal is a sort of spring-y Alla Gricia (pork fat + lots of black pepper + spring vegetables), so this pasta is ideally made with guanciale, green garlic, pea shoots and fresh peas. But know that even if made with olive oil, regular garlic, arugula and frozen peas, it’ll still be so lovely.

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