This luscious, easy, healthy summer risotto will make any dinner a truly special meal.
Confit Tomato Risotto with Ricotta Salata
Archives Salt
Au Gratin Romanesco
Catherine loves broccoli, I am okay with them, and mostly eat them because they are good for me. But this recipe, is probably my all-time favorite way of eating cruciferous. If you don’t have Romanesco, use broccoli, cauliflower, Brussel sprouts, even cabbage. It will turn every dinner into a festive one.
Roasted Red Cabbage with Sumac and Lemony Dijon Drizzle
I love roasting cabbage, and sumac gives it a beautiful tang, almost citrusy. Perfect side, ready in 30 minutes. Buon appetito
Italian-Style Savory Pancakes.
These pancakes are similar to scallion pancakes, but vegan and with a healthy, tree-filled Italian flare.
Have fun with the filling: chicory, broccoli rabe, escarole, romaine…
The important thing is to cook the greens very well, getting rid of any water content that would otherwise compromise the dough.
Blood Orange and Rosemary Cornmeal Cookies, From My New Cookbook
This is a recipe from my new cookbook memoir, Eating Again: The Recipes that Healed Me. The cookbook is coming out on February 8, 2022 with Helitrope Books.
These were some of my most successful quarantine cookies. When I took them to my friend Lydia, the daughter of a pastry chef from Naples, she asked me if she could buy a batch. And that’s when I began to realize I was onto something that made me very proud, and happy. Even though they are vegan, they are extremely buttery and crumbly like shortbread. The rosemary gives them a rustic, savory elegance that I love in a dessert. If these cookies were a building, they would be a warm mountain chalet, and the addition of the blood orange juice as a binder gives them a deep, penetrating, and unforgettable essence.