So what’s a black walnut? Maybe you’ve tried them and you already know, but for those of you who don’t, black walnuts grow wild in many parts of the U.S. You might have seen them on the ground in early fall, looking like little green tennis balls with sticky black sap oozing out of any breaks in … Continue reading Black Walnut–Dark Chocolate Tart

Tarragon isn’t an herb I’ve used a lot of in the past—partly because it isn’t always easy to find—but I’ve recently become slightly obsessed with its subtle anise-y flavor. Fresh packets of it are only a dollar at my new favorite neighborhood produce store, Mr. Lime (best name ever for a produce store, I think), … Continue reading Creamy Greens with Mustard and Tarragon

Sometimes I happen to have an overabundance of dried sour cherries in my pantry (my mother loves to send them to me every few months—lucky, I know!) and this salad is one of the easy and delicious ways that I use them. I like to make a jar of  vinaigrette and have it around for … Continue reading Arugula Salad with Cambozola, Dried Cherries, & Pumpkin Seeds

I hear that there is a toast trend—hearth-baked breads combine with artisanal jams and various other small-batch, bespoke accoutrements to please the palates of hipsters from coast to coast. Well. I’m not one to reject a trend just because it’s a trend (sometimes there’s a reason things get popular, right?), and I happen to think … Continue reading Avocado, Bacon, & Egg Toast

I can’t get enough of broccoli rabe, and I love the way its pleasant bitterness combines with the fatty-savory-ness of the sausage in this Italian-inspired pasta, with the pungent garlic and spicy red pepper rounding everything out. Orecchiette means “little ears”; you can use another pasta shape if you like, but the “ear canal” indentation … Continue reading Orecchiette with Broccoli Rabe and Sausage

When winter seems like it will never end, your steam heat isn’t trying hard enough and you just can’t get warm, and to top things off, you have a bunch of sad, stale bread lying around (ok, maybe this has just been my life recently . . .), it is time to make ribollita. Many of the ingredients … Continue reading Ribollita

I think having leftover steak around is a fantastic reason to make a salad or sandwich, preferably containing some kind of blue cheese. This salad seemed like a perfect option for a dreary winter week—it’s something I could imagine bringing on a picnic, but the ingredients are passable even in winter. We can probably all … Continue reading Steak Salad with Creamy Horseradish Dressing

Having this buttery, crumbly shortbread with tea instantly perks up my day and can get me through the sleepiest of afternoons. I especially love it with the smoked Chinese black tea Lapsang Souchong, which tastes like a campfire, in the best way possible. If you’re feeling fancy, use the best quality flour and butter you can find, but even … Continue reading Shortbread