Lunch & Dinner Archives | Page 8 of 10

FIRE ROASTED CHIPOTLE TOMATO SOUP WITH CILANTRO LIME CREMA & BLACK BEANS.

Confession: I want Mexican food almost all the time. There is nary a moment at which I am not 100% down for a plate of nachos and a frozen margarita. It’s as though my rosewater-drinking foodie self’s alter-ego is a…
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BUDDHA’S HAND CITRON & ROSEMARY INFUSED SALT.

Three things: The de-stressing magic of mindless crafting, the evolutionary process of renaming a kitchen fail an experiment, and, last but not least, the intoxicating scent of Buddha’s hand citron. First, let us touch upon the soothing genius of the…
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CAULIFLOWER GRUYERE SOUP WITH CRISPY CHICKPEAS & SAGE.

I’m not much for food trends (ok fine, except avocado toast—DON’T TAKE AWAY MY AVO TOAST, OK???), but when they come in the form of a giant savory bowl of soothing soup, every fiber of my being says yes.…
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CITRUS & SAGE ROASTED BEETS WITH GOAT’S MILK YOGURT.

NEWS! Hi loves. Today marks the beginning of a twice-monthly recipe column I’ll be writing exclusively for the fabulous new lifestyle site SONIMA, called INTUITIVE EATING. Each column will explore a recipe for a particular feeling, season, imbalance, or mood.…
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RED BUTTER LETTUCE WITH CRISPY LEEKS, TOASTED HAZELNUTS, FUJI APPLES & CHÈVRE.

This salad is one of the simplest and most elegant first courses imaginable. Red butter lettuce becomes a delicate bed for sweet Fuji apple slices, rich toasted hazelnuts, and deeply fulfilling crispy leeks. Topped off with creamy chèvre, leek-infused olive…
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KALE & ROASTED KABOCHA SALAD WITH TAHINI & FETA.

I cannot stop eating this salad. It’s fortifying. It’s nourishing. It’s creamy. It’s dense. It’s flavorful. It’s bright. It’s sweet. It’s savory. Is there anything this salad is not? It may very well be the holy grail of fall and winter salads.
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SIMPLEST WINTER SALAD WITH POMEGRANATE, FETA & BALSAMIC.

make a variant of this salad throughout the year; the only thing that changes is the fruit I use. In the summer, it’s a stone fruit, often nectarine, which pairs plumply with the salt and tang of feta. In fall,…
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Balsamic-Roasted Tomato, Basil, & Pine Nut Crostini.

These cozy toasts are succulent, juicy, savory, and light. I whipped ‘em up for Refinery29’s holiday appetizer feature last week, but they’re on heavy rotation throughout the year. Oven roasting the tomatoes at high heat with whispers of olive oil and…
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BUTTERNUT SQUASH DAHL WITH CILANTRO RAITA.

Mush is totally underrated, in my humble opinion. Sometimes, I just want a bowl of warm, mushy nourishment. This red lentil dahl is the height of mushy nourishment: Lentils are deeply fiber rich, and deliver a mighty dose of plant protein. Paired…
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CREAMY ZUCCHINI SOUP WITH HEMP SEEDS & CRISPY SAGE.

I love recipes that grow with you, withstanding the years and transforming as your palate transforms. This is one of those recipes—it is about as simple as a recipe can be, but can easily be dressed up for a chic…
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FENNEL SEEDED CHALLAH WITH SPICED APPLE BUTTER.

My friend Suzanne is basically Martha Stewart. She hosts gorgeous dinner parties in her lovely fig- and plumeria tree lined courtyard, evenings filled with the sweetness of climbing vines and the whisper of a small fountain. The woman owns both…
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ROASTED KABOCHA FENNEL SOUP.

This soup is a primer for autumn nights: Earthy, rich on the palate, warming, and deeply comforting. It’s also a prelude to a confession: I rarely use pumpkin for my seasonal cooking. The trouble is, kabocha squash is everything pumpkin…
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