Preserved Lemons are one of my favorite things to use. They are half a condiment, half a flavoring agent, and overall just a great way to get some acid into your cooking, without feeling like you’re throwing a whole lemon…
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Miso Mac (But No Cheese)
This Miso Mac (But No Cheese) is my dairy-free answer to the magic that is Annie’s Mac n’ Cheese. That boxed mix on its own is pretty impressive, but this miso macaroni is truly something else. It is my ultimate…
How to Cure Egg Yolks
If you are looking for how to cure egg yolks, look no further. I am in my condiment era and I am loving it. Welcome to my new niche condiment obsession: the cured egg yolk. Now what is a cured…
How to Roast Chestnuts
Roasted chestnuts are one of life’s most simple and enjoyable seasonal foods. I know we romanticize the song about roasting them over an open fire, but even if it’s just straight from the oven, chestnuts are absolute magic. I had…
Crispy Parsnips with Honey Vinegar Almonds
Sometimes a recipe gets into my head and I just can’t stop thinking about it, and these Crispy Parsnips with Honey Vinegar Almonds are exactly that. The whole recipe tastes like fall, and the olive-oil-coated sage on the top gives…
Creamy Butternut Squash Farro
I made a shortcut version of this creamy butternut squash farro for my Trader Joe’s video, and immediately I had people asking for a homemade version. So of course, I had to deliver 😉 This creamy butternut squash farro recipe…
