cucumber & peach salad with herbs

from Bon Appétit ingredients FOR THE DRESSING 1 shallot, finely chopped1 lemon2 Tablespoons white wine vinegar FOR THE REST 2 pounds mixed heirloom cucumbers, sliced into ¼"-thick wedges and rounds1 English hothouse cucumber, halved lengthwise, sliced crosswise2 pounds yellow peaches (about 4 peaches), sliced into ¾"-thick wedges4 ounces mild feta, crumbledHandful of basil and/or mint... Continue Reading →

corn cake stacks with arugula

slightly adapted from Beekman 1802 ingredients 2 cups fresh corn kernels (from 2 ears of corn)¼ cup finely diced red bell pepper 2 Tablespoons cornmeal 1 teaspoon sugar¾ teaspoon Kosher salt¼ teaspoon baking powder 2 large eggs 4 Tablespoons olive oiloptional: 2 - 4 ounces shredded aged Cheddar cheese 2 cups baby arugulaLemon method In... Continue Reading →

creamy summer squash pasta

from Bon Appétit ingredients 2 pounds zucchini or summer squash (4–6)1 large shallot or ½ small onion4 large garlic cloves3 Tablespoons extra-virgin olive oil¼ teaspoons crushed red pepper flakes2 teaspoons Diamond Crystal or 1 ¼ teaspoons Morton kosher saltFreshly ground black pepper12 ounces pappardelle, spaghetti, linguine, bucatini, or other long pasta1 lemon½ ounces Parmesan, plus... Continue Reading →

vegan blueberry-lemon scones

adapted from Serious Eats. ingredients 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting1 Tablespoon baking powder2 teaspoons sugar1/2 teaspoon (2g) kosher salt2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy6 ounces dried or fresh blueberries (1 cup; 170g)1/4 ounce lemon zest (about 1 tablespoon; 7g)8 ounces unsweetened,... Continue Reading →

greek “wings”

adapted from Bon Appétit. ingredients FOR THE WINGS Seitan “chicken” wings (follow this recipe, stopping before battering them)Zest and juice of ½ lemon3 garlic cloves, crushed¼ cup extra-virgin olive oil½ Tablespoon cracked black pepper1 teaspoon fine kosher salt1 teaspoon dried oregano ASSEMBLY ¼ cup extra-virgin olive oil1½ Tablespoons fresh lemon juice1 small garlic clove, finely grated¼... Continue Reading →

cheesy hot pepper pasta

lightly adapted from Trader Joe's. ingredients 1 pound hearty pasta (orecchiette is great)¼ cup olive oil2 Tablespoons Trader Joe’s Italian Bomba Hot Pepper Sauce (or any Calabrian Chile paste)1 clove garlic, mincedZest and juice of ½ lemon1 cup grated Parmigiano-Reggiano, plus more for garnish method In a large pot, bring 4 quarts salted water to... Continue Reading →

meyer lemon tea cake

lightly adapted from Toni Tipton-Martin. NOTE: The recipe makes one 8-inch loaf. If using a 9-inch loaf pan, start checking the cake about 10 minutes before the stated cooking time. The recipe can also be doubled to yield a 10-inch Bundt cake. ingredients FOR THE CAKE 1 stick unsalted softened butter, plus more for greasing... Continue Reading →

sabich bowl

from The Kitchn. ingredients 4 large eggs5 Tablespoons olive oil, divided1 Tablespoon za'atar1 1/4 teaspoons kosher salt, divided, plus more as needed3 cloves garlic, divided1 medium eggplant (1 to 1 1/4 pounds)4 cups coleslaw mix (1/2 a 14-ounce bag)1 pint multi-colored cherry tomatoes1/2 English cucumber, or 2 Persian cucumbers1/4 cup finely chopped loosely-packed fresh parsley leaves3 Tablespoons freshly squeezed lemon juice (from 1 lemon)1/4 cup well-stirred tahini1 (1.5-ounce) snack-sized bag pita chips (about 1 cup)1/2 cup hummusoptional, for serving: Harissa,... Continue Reading →

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