I’ve created many variations on my classic hummus recipe, but this one is by far my favorite. While its flavor subtle and earthy, its color it regal. The beet’s ruby hue turns a humble appetizer into a centerpiece your guests will marvel over.

Roasting beets does take some time, so think ahead a bit. If you want to buy pre-cooked beets, you could easily make this a 15-minute recipe.

INGREDIENTS:

1 medium beet
the juice of 1 large lemon
1 garlic clove
1/2 tsp salt, plus more to taste
1/3 cup tahini
1 can chickpeas, drained and rinsed
1/2 tsp ground cumin
1/4 cup olive oil
2-4 tbsp ice water

DIRECTIONS:

Preheat your oven to 400 degrees F. Wash the beet and wrap it in aluminum foil. When the oven is preheated, bake the beet for 40-50 minutes or until you can easily pierce it with a fork. Allow it to cool.

In a food processor or high-powered blender, combine the lemon juice, garlic, and salt, pulsing until the garlic is finely chopped. Rest for 5 minutes to mellow the garlic flavor. In the meantime, peel and roughly chop the beet.

Pour the tahini into the food processor and blend again until smooth and airy. Add the chickpeas, beet, cumin, and olive oil, and blend on high for one minute. It will be thick. Slowly stream in ice cold water, along with a few ice cubes, and blend until very smooth, 2-3 minutes. Taste and add more salt or lemon juice if you like.

To serve, top with more olive oil and anything else you like: red pepper flakes, cumin, za’atar, pine nuts, sesame seeds, sliced olives.

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Have you ever wondered how to get those perfectly crispy, crunchy roasted potatoes? Every time I make them, someone asks how I did it, so here are my secrets.

01. Moisture.

After washing your potatoes, make sure to pat them completely dry before coating with oil and roasting. Any water left on the potatoes will turn into steam in the oven, which is the n…

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I love my clients. Every week, I have the privilege of cooking in a family’s home kitchen and providing the gift of handmade meals and shared dinner table experiences. I love being a part of my clients’ lives in this way.

As a personal chef, my job is to make my client’s lives easier. I plan, shop, cook, and clean so they don’t have to. Here is what a week of meal planning looks like to make sure my clients have a menu they’re excited about without the stress of being in the kitchen.

It starts with the initial consultation.

Before ever stepping foot in a client’s home, we sit down for a conversation. I ask lots of questions and take copious notes. Things like…

• What are your favorite foods, flavors, and cuisines?

• Do you have allergies, sensitivities, of foods that don’t sit well with you?

• How do you like meats cooked?

• What is your spice tolerance?

• Is it most helpful to you for foods to be stored in single-serving containers, or in bulk?

• What pantry staples do you like to keep around?

• Are there particular foods you’re trying to eat more of?

One of the biggest things I’ve learned since starting my business is that it doesn’t matter what I want. If my client is happy, I’m happy, and the only way I can provide what they’re looking for is by asking questions and listening to feedback.

When I have a good idea of my client’s needs, I’m well-equipped to propose sample menus and fill in gaps when the opportunity arises. I learn who loves salmon well-done and who avoids dairy (unless it’s ice cream, because duh).

Each week, I connect with my regular clients to plan their menu.

The day before, I shoot over a text.

“Hey there! What would you like to eat this week?”

Some of my clients share recipes they’d like me to try. Some of them already have meat thawing in the fridge that they request I use. And some of them don’t want to think about food at all, so I simply send over a proposal for the week and they give me the thumbs up. Over time working with them I learn what each person is looking for.

On a typical cook day, I’m making 5-7 different meals, along with serving a meal for my clients and their guests on the same evening I’m there. Since some of the meals will be stored and some will be eaten immediately, I take reheat-ability and fridge life into consideration.

So, this weekly text conversation usually goes one of two directions.

1. My client responds with the exact meals they want me to make. Simple and straight forward.

2. My client asks for ideas. I send over samples of meals other people have enjoyed, suggest a new recipe they haven’t tried before, or give them a spin on an old favorite. We collaborate to find something they’re excited about.

On rare occasions, my client will simply say, “Surprise me!” This is a fun challenge. Based on what I know about their family and dietary preferences, I create a menu that I think they’ll love.

When people find out what I do for work, their first question is almost always, “So, what’s your favorite thing to cook?” Chefs hate this question. But I’ve come up with an answer that seems to suffice.

While I don’t have a favorite dish, I love problem solving in the kitchen. When a client has several dietary restrictions, or I’m working with a limited supply of ingredients, I have the opportunity to be creative and make something out of seemingly nothing. (See my post on how to do this yourself.) This is the most satisfying task.

In other words, limitless options can be overwhelming, so give me bowling lanes.

I make a prep list and shopping list.

I have a trusty notebook I bring with me to work every day. I write down the meals we’ve decided on for the week along with any notes for storage, adjustments, etc. (For example, “onions on the side.”)

Then I make a grocery list by mentally walking through each of the meals I’ll be making. Since I rarely use recipes, this is the best method I’ve found to make sure I don’t forget any ingredients. I imagine each step as if I’m making the meal in real time and type out all the ingredients I’ll need along the way. If I know a client already has something in their pantry or fridge, I leave it off my list.

If you’re looking for a great grocery list app, I use AnyList. (Not sponsored, I just love it.) It automatically sorts ingredients by category, and hides them from the list as you cross them off. It’s probably the most used app on my phone.

Sometimes I also create a prep list to help me stay organized when I get in the kitchen. This usually only applies to busier prep days or larger menus, so I don’t always do it. I’ll create a separate post about how to organize a prep list because this is also wildly applicable in home cooking scenarios, or any hosting situation when you want to make sure dishes are ready at the right time. Hint: work backwards.

Prep time.

I head to the market, the grocery store, and the butcher to pick up whatever I need for the week. Then I drive to my client’s house, unload, and start cooking. This is where all the pieces come together.

The most important step: feedback.

I am very open with my clients: Please tell me what you liked and what you didn’t. This feedback is the heaviest during the first 3-5 weeks of cooking for a new client since I’m still learning their preferences, but it still trickles in after months or years. Fine-tuning is an important element of my work and I take my clients’ responses seriously.

Notes, notes, and more notes. If you ever worked with me and shared any comment or criticism, you can be sure it’s in a note somewhere and I’ve thought about how I can improve.

If you’d like to see actual examples for a week of my clients’ meals, check out my post from last week.

This work is creative, collaborative, and always changing. Every day presents a new challenge and I love coming up with solutions to make something beautiful and nourishing for each person.

Lydia

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In this simple recipe you’ll learn how to use parmesan and pasta water to create a rich sauce to coat your pasta. The starch in the pasta water helps to emulsify the cheese and bring everything together into a silky smooth sauce. This technique eliminates the need for any cream, and is the base of many classic pasta dishes like cacio e pepe and alfredo …

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One of the most common questions I am asked when people find out my occupation is, “So, what did you make this week?” I’m working on writing an in-depth outline of my menu planning process, but for now, I want to give an example of what a week of cooking looks like. I’ll include links to recipes if I have them posted here. (And if I you see something you’d like a recipe for, leave a comment!)

Monday through Thursday, I cook at my weekly clients’ homes. Most of the meals are stored as meal prep, and some are served for them and their guests the evening I’m there. This week I also had a fun weekend event.

You’ll notice a few of these meals come around several times. These are well-beloved classics that take slightly different forms depending on the needs and preferences of the client.

Monday

When I asked what they wanted for the week, they replied, “Surprise us.” I included a salad with balsamic dressing (a favorite of theirs) as well as a few classics I knew they’d love.

• Tuscan chicken thighs with sun-dried tomatoes, spinach and rice

• Basil lemongrass shrimp curry

• Lemon parmesan pasta with garlic chicken

• Massaged kale salad with farro, cherries, and balsamic dressing

• PB+J oatmeal bars

• Mango lassi chia pudding

Tuesday

One of the reasons I love working with this particular client is that they know exactly what they like. They prioritize vegan, whole-foods based meals, enjoy tons of garlic, and can eat broccoli by the bucketful.

• Tuscan chickpeas (the vegan version of Monday’s meal!)

• Tofu quiche bites

• Vegan palak paneer with rice

• Taco bowls with garlicky black beans, dairy-free cilantro lime crema, and fresh pico de gallo

• Chocolate covered dates stuffed with sunflower butter

Wednesday

This client was in northern Michigan earlier in the week and brought back some beautiful whitefish filets. I turned them into a classic fish and chips for a group of 6 guests on Wednesday evening.

• Tuscan chicken (again!)

• Lemon parmesan orzo

• Beer-battered Michigan whitefish with fresh coleslaw, tallow fries, and tartar sauce

Thursday

With several guests staying for the weekend, this client was feeling a bit overwhelmed feeding a crowd. I was able to take the stress out meal planning by proposing a menu for Thursday night, preparing a few snacks to have on hand, and stashing meals in the freezer for her to enjoy after the guests headed home.

• Almond joy energy bites

• Dairy-free banana bread muffins

• Fresh hummus with crudités

• Basil lemongrass curry with chicken thighs

• Shepherd’s pie

• Grilled NY strip steaks and zucchini, crispy roasted baby potatoes, caramelized leeks

Saturday

One of my friends hosted a party for opening night at his art gallery, and I had the pleasure of bringing these small bites to be passed throughout the night. Since the venue didn’t have a kitchen, I rented out a commercial kitchen to prep everything the afternoon of the event. Shoutout to my servers with arms of steel who held the platters for two hours straight!

• Local sourdough bruschetta with whipped ricotta

• Melon, mozzarella, and prosciutto skewers with balsamic glaze and basil

• Corn fritters with black pepper aioli

Keep an eye out because next week I’ll be taking you through my weekly menu planning process. Even if you’re not cooking for a crowd, these strategies are helpful for feeding yourself and your family.

Cheers,

Lydia

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Tender spiced lentils in a rich, lightly sweetened coconut sauce. The depth of the A.1. sauce and liquid smoke gives this plant-based dish an almost meaty profile. This would be perfect alongside a slice of toasted sourdough or topping creamy cauliflower mash. For a lighter variation, enjoy it as a dip with crackers or in a lettuce cup.

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We’ve all been there. Googled “recipe for meatloaf.” Clicks on top post. Wonders how we ended up with a dissertation on family togetherness and an ode to someone’s 13-year-old dog. I just wanted a recipe, and now I’m scrolling through all this?

Anyone who shares recipes consistently deserves credit for their work. It takes generous amounts of time to build a catalog of resources on a blog or website, and this I do not take for granted. However, most home cooks aren’t looking for a lecture or a childhood story when they search for recipes online. We just want a recipe for meatloaf.

NYT Cooking is the prodigy of short and sweet cooking content. A punchy heading and concise description are all that’s needed before jumping right to the recipe. I find this incredibly refreshing, and I strive for this succinctness in my own work.

There is certainly a time and place for storytelling in culinary writing. Further, cooking is storytelling in itself, so why wouldn’t we want to encourage this? Certainly, if I’m introducing a lesser-known ingredient like shiso, or sharing a recipe from a different culture, in-depth explanations can be helpful. No matter what, I want to make your life easier by helping you cook amazing food with ease and confidence. Sometimes a story helps you do that; sometimes it’s a frustrating distraction.

It’s important to add the caveat that I don’t actually believe recipes teach good cooking; techniques do. No matter what recipe you choose, whether from my Substack or somewhere else, I hope that you learn a new culinary technique you haven’t used before, and (more importantly) how to apply it in other contexts.

For example, a recipe for palak paneer makes a satisfying dinner, but it also teaches the techniques of blanching, sautéing, and pureeing. These skills you can use to improve other recipes, or to cook without one.

So, what is the goal of sharing my recipes? There are a few things you’ll find here on my Substack. I hope these values are made clear in what I include (and what I leave out) in my recipe posts.

1. Using recipes as a tool to teach techniques and build confidence in the kitchen.

2. Fostering appreciation for quality ingredients and excellent work.

3. Encouraging flexibility and independence in cooking. (Adjustments are encouraged!)

Insofar as recipe descriptions support these values, I’m all for them. And who knows, once in a while, a story about my dog might be just what’s needed to get the point across.

Happy cooking,

Lydia

This is an simple yet stunning small bite, equally suitable for hosting or for girl dinner. There’s really not much here by way of recipe since most of the ingredients are added to taste, so make sure you’re testing along the way to get the ratios right.

Serve this as an snack on its own, or as a starter for grilled flank steak, scalloped potatoes, and Caesar salad like I did for my clients a few weeks ago.

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Lately I’ve been loving serving whipped butter for dinner parties. Although it’s technically a side dish, it always steals the show. Not only does it look magnificent piled high alongside fresh slices of bread, it’s also scrumptious enough to eat by the spoonful. (Insert quote from a 7/8/2026 dinner guest: “I could literally just eat this plain, just the butter.") Permission, of course, granted.

This chive butter is punchy, rich, salty, and lightly sweet. Here I serve it with grilled sourdough, but it would also be beautiful over a seared flank steak or roasted vegetables.

A note on ingredients: since this recipe is so simple, choose the highest quality ingredients you can.

• Sourdough: something fresh, crusty, local (or, even better, homemade)

• Butter: I used an Amish butter roll here, but Kerrygold or any grass-fed butter will give you a rich, beautiful whip

• Salt: a crunch of flaky salt adds the perfect finish

Make sure your knife is sharp so you can finely slice the chives without crushing them. A dull knife smooshes the juice out of fresh herbs and leaves it on the cutting board. We want to keep all that flavor in the butter.

Serves 6-8

INGREDIENTS:

a loaf of crusty sourdough
extra-virgin olive oil
1 lb good-quality salted butter, room temperature
1 large garlic clove, grated on a microplane
1 tsp sugar
a medium bundle of fresh chives, thinly sliced
flaky salt, for garnish

DIRECTIONS:

Combine the butter, grated garlic, and sugar. You can do this with a hand mixer, in the bowl of a stand mixer, or by hand with a fork. Whip it for 2 minutes or until light, airy, and smooth. Add the sliced chives, reserving about 1 tbsp for garnish, and stir to combine. Taste and adjust with more salt if necessary. Set aside while you prepare the sourdough.

Preheat your grill on medium-high. Slice the sourdough and drizzle a bit of olive oil on both sides of each piece. When the grill is hot, place the sourdough slices directly on the grates for 2 minutes on each side or until charred.

In the center of a large platter, mound the butter, garnish with flaky salt and the reserved chives, and circle with the grilled sourdough.

Agrodolce is an Italian sweet and sour sauce made from reducing vinegar and sugar. (In Italian, “agro” translates to sour and “dolce” to sweet.) It perfectly balances chard’s natural bitterness, and alongside a rich cut of salmon, you’ve got a bite that hits all the boxes.

Serve over a grain such as toasted farro (pictured here), quinoa, brown rice, or a…

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After going gluten free, I had to give up many things I enjoyed, not the least of which was cookie dough ice cream. It used to be my go-to, until I realized how sick gluten makes me feel. But why had I never thought to simply re-create it myself?

1-to-1 gluten free flour blends make replacements effortless. I created a simple cookie dough with King Arthur Gluten Free All-Purpose Flour, baked it for just a few minutes to leave a gooey interior, and folded it into my favorite no-churn ice cream base. (You can just as easily use traditional flour in this recipe for the same result.) The hardest part of the recipe is waiting 6 hours for it to chill, but I promise, the reward is worth it.

Makes a generous quart

INGREDIENTS:

For the cookie dough:

2 tbsp brown sugar
2 tbsp melted butter
1 tbsp milk
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp vanilla extract
1/4 cup gluten-free all-purpose flour blend
2 tbsp chocolate chips

For the ice cream base:

2 cups heavy whipping cream
1/2 cup sweetened condensed milk
1/2 tsp vanilla extract

DIRECTIONS:

Preheat an oven to 350 degrees Fahrenheit. In a medium bowl, combine the melted butter and brown sugar until smooth. Add the milk and mix once more. Sift in the flour, baking powder, salt, and chocolate chips, and stir until just combined.

Roll the dough into 4 equal pieces and place on a lined baking tray. Bake for 6 minutes. The cookies will still be very doughy. Allow them to cool as you prepare the ice cream base.

For the ice cream base, whip the heavy cream to stiff peaks. Stir in the sweetened condensed milk and vanilla extract.

Break the cookies into bite-size pieces and fold them into the ice cream mixture. Pour the ice cream into a loaf pan or 10x10 pan and freeze for 6 hour or until firm.

When you’re ready to enjoy, let the ice cream sit at room temperature for 5 minutes to make scooping easier.

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I few weeks ago, my client texted me, “Can you make salmon tonight? You can surprise me with the rest…” This is my favorite sort of request.

After grabbing coffee with my sister-in-law, we headed to the market together to explore. Rows of rosy cherries greeted us and I immediately knew I had incorporate them into the meal. I was also excited to see pea shoots, notorious for their short season, at one of my favorite vendors. I snagged some whole peas as well, along with a gorgeous slab of local goat cheese feta. The salad was coming together.

To complete the meal, I picked up a beautiful salmon filet, a bunch of chard, and plenty of good vinegar (recipe is available here on here on my Substack), and decided to round off the whole thing with a side of toasted farro.

(But, if I can be honest, this recipe is my favorite child from the whole menu.)

Here’s how the salad turned out. I think you’ll love it as much as my clients did.

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I try to avoid deep frying at all costs. This is only partially for health reasons; the true motive is laziness. I hate cleaning up grease, keeping the temperature regulated, and risking burns from the spitting cauldron of oil. But I do love fries — so why not make them in the oven?

A few tips to keep in mind:

• Pre-soaking the fries in ice water removes extra starch from the potatoes, which helps the fries get even crispier in the oven.

• Even though we’re not deep-frying, make sure to use the full amount of oil. This keeps the fries from sticking to the pan and helps them get crispy.

• If you want to add flavorings, season mid-way through baking. This prevents the fine granules of garlic and onion powder from burning.

This recipe is makes the absolute best oven fries. I hope you try it for yourself.

INGREDIENTS:

6 large russet potatoes
1/4 cup avocado oil
salt to taste
optional seasonings: garlic powder, onion powder, black pepper, dried thyme, fresh parsley

DIRECTIONS:

Preheat the oven to 375 degrees F.

Peel the potatoes and cut evenly into fries. Place them in a bowl of ice water and allow them to sit for 10 minutes.

Drain the potatoes and lay on a kitchen towel. Pat dry to remove any excess moisture.

In a large bowl, toss the potatoes with the avocado oil until well coated. Arrange them on a baking tray lined with parchment paper and space them out so they aren’t touching one another.

Bake for 20 minutes undisturbed, then flip. Increase the oven temperature to 425 degrees F, add any desired seasonings, and bake for another 15-20 minutes or until golden and crispy. Remove them from the oven and season to taste with salt.

Enjoy right away, or reheat leftovers in the oven or air fryer.

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This recipe is perfect to make at the beginning of the week and enjoy for days. It’s great on it’s own as a light lunch, or paired with grilled chicken or a few boiled eggs for a more substantial meal. Make sure to chop the vegetables to a similar fineness to help everything distribute evenly and give you a perfectly spoonable salad.

After testing this recipe, I packed a picnic for my friend and me to bring to the beach. We spread a blanket in the back of her 4Runner and sat with the trunk open, people watching and talking through life’s latest dramas. Priceless.

(Notice those lovely orange muffins? Check out the recipe here on my Substack.)

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One of my favorite creative culinary exercises is building a meal when my family says “there’s nothing to eat.” Usually that means there’s no obvious meal prep at eye-level in the fridge, but it can also mean that there are practically zero fresh ingredients at all. Either way, I welcome the challenge of creating something from [seeming] nothing.

Today I want to share some tips to help you do this yourself. Real culinary skills are not found in following a recipe, but in using the techniques you know to solve a problem. In this case, our problem is not one of lack but one of imagination. There may only be a few ingredients in the pantry, but a chef sees them full of possibility. You just have to know where to start.

So first, let’s get a lay of the land.

What do you have?

Whenever I’m building a meal from what I have on hand, there’s one obvious rule: don’t go to the store. If I can accomplish that and still have a beautiful plate at the end, I’ve accomplished my goal.

Typically, the first place I look for inspiration is the refrigerator. What vegetables do I have lying around that may only have a few days to live? What half-opened containers need to be used? Do you have any leftovers of cooked food that could be repurposed? Get a lay of the land before making a plan. Remember, the goal is not to go shopping; it’s to be resourceful.

Gather whatever you can find and lay it on the counter in front of you so you can get the big picture. Brainstorm different flavor and texture combinations, and imagine what you might need to round out the meal with the ingredients you see in front of you.

Now that you know what you have…

A well-rounded meal typically needs the following elements.

1. A starch. (Rice, lentils, potatoes, quinoa, bread, even fruit.)

2. A protein. (Chicken, tofu, beef, fish, lentils or beans, nuts or seeds, yogurt, eggs.)

3. A vegetable or fruit. (Cauliflower, spinach, carrots, pear, berries, melon.)

4. A flavor profile. (Spices, seasonings, herbs, citrus or vinegar, dressing or sauce.)

Which of these elements can you hit with the ingredients you have?

For example: I have a can of black beans and a bell pepper. (Protein: check. Vegetable: check.)

Consider this example. What would I need to make a full meal? My starch could be quinoa, which I already have in my pantry, and my flavor profile could be cumin, lime, and paprika, which are in the spice cabinet. These few ingredients could be combined in a variety ways.

What sort of meal do you want to create?

It can be helpful to have an end-goal in mind when you’re structuring a meal from few ingredients. Most meals naturally fall into one of these categories.

1. Soups or stews.

2. Bowl or salad. (grains, vegetables, meat, sauce, etc.)

3. Sheet pan meal. (You can read my full guide to creating the perfect sheet pan dinner here on my Substack.)

4. Handhelds. (Sandwiches, wraps.)

5. Bakes or casseroles.

Going back to the bean, quinoa, and pepper example, these ingredients could reasonably be combined into any of the meal categories. Depending on what other pantry staples, seasonings, or spices you have on hand, the options can be expanded even further.

• Black bean and quinoa stuffed peppers with cheese.

• Roasted bell peppers and garlic with spiced black beans and crispy quinoa.

• Massaged kale salad with black beans and quinoa.

• Stew with black beans, bell peppers, onions, and corn over quinoa.

• Black bean and quinoa burritos with romesco.

If you have time, flip through cookbooks or browse your favorite recipe blogs for inspiration. Often, you can search by ingredient (I love NYT Cooking particularly for this reason) so you can filter based on what you have.

If you’re following a recipe, understand that you may have to swap out ingredients. It calls for beef broth and you only have chicken bullion? Perfect. Zucchini instead of chard? Sauté it beforehand so it evens out the cook time. The goal is to use the culinary techniques you know to create something well-rounded without needing an extra grocery run.

Like anything else in the kitchen, this is a learned skill.

Your first “meal from nothing” may not be the best thing you’ve ever created. That’s ok. There will be plenty of opportunities to flex the muscle of resourceful creativity in the kitchen. And, with practice, the day may come when you crave this type of cooking like I do.

I hope this has inspired you to use what you have and cook a delicious meal. Get in the kitchen and cook something today.

Cheers,

Lydia

One of my greatest joys is working for a client with a garden. As a chef, nothing is better than harvesting a few tomatoes or a handful of herbs straight from the dirt on your way to work, knowing exactly where they came from and exactly where they’re going. Finally placing a dish on the table is a holy, full-circle moment. Once a week, I am privileged to experience this.

When I first learned of my client’s garden, I had yet to explore it and wasn’t sure exactly what was growing. Parallel to the delight of farm-to-table cooking is the terror of forgetting a necessary ingredient. So, in preparing to make this couscous, I purchased mint at the grocery store before arriving at my client’s house. Then I entered the garden and saw a ten-foot-long hedge of thick, luscious mint proudly rimming the plot, as if to say, “that’s the silliest $3 you’ve ever spent.” Agreed. Now I know.

The quick-pickling brine I use for this recipe is poured over the onions while it’s hot, so it expedites the pickling process. You can enjoy the onions after just an hour, but the longer they sit, the better the flavor. The brine works well with just about any vegetable, so if you have leftovers, you can add it to cucumbers, jalapeños, carrots…

(Sometimes, as I’m writing these recipes, I find myself wishing I’d added something. I think this couscous needs a toasty element, and it would be delightful with slivered roasted almonds or chopped hazelnuts. Try it out and let me know what you think.)

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Panzanella is a gorgeous Tuscan dish, colloquially known as bread salad. It features toasted bread with craggy edges that are perfect for soaking up juicy tomatoes, vibrant herbs, and a bright vinaigrette. Grilled corn makes this recipe particularly summery.

You can use any type of crusty bread you like; baguette or ciabatta are both great options. In my version I used an Einkorn sourdough, which I found at my local farmer’s market. It is a bit denser than other sourdough varieties, but it offers additional health benefits and is easier to digest for some people who are gluten intolerant.

If you want to make this panzanella a full meal, serve it alongside my walleye with caper butter, a recent recipe here on my Substack.

Serves 5-6

INGREDIENTS:

1/2 loaf crusty bread, torn into medium pieces (about 4 cups)
1/4 cup good-quality olive oil, plus more for bread
3 tbsp freshly squeezed lemon juice
1 tsp honey
salt and pepper to taste
3 cups roughly chopped tomatoes (heirloom or cherry)
4 ears of corn
fresh basil

DIRECTIONS:

Preheat your oven to 400°F. Spread the bread pieces evenly on a baking tray and toast in the oven for 8-12 minutes, or until lightly golden but not rock hard.

Place the chopped tomatoes in a bowl and sprinkle with salt to draw out their moisture.

Meanwhile, heat a grill to high. Char the corn on all sides. It should be lightly blackened, swollen, and sweet. Cut off the corn kernels from the cob.

Drain any juice from the salted tomatoes and reserve it in a small bowl. In the same bowl, make the vinaigrette by whisking together the olive oil, lemon juice, honey, salt and pepper to taste, along with the tomato juice.

To assemble the salad, place the toasted bread in a large serving bowl. Top with the tomatoes and charred corn, and drizzle over the vinaigrette. Toss gently. Tear basil leaves to arrange on top, and enjoy.

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This recipe is simple, and each ingredient speaks for itself. It doesn’t need fancy garnishes or elaborate plating. It’s confidently uncomplicated.

Without a long list of ingredients, sourcing high-quality ones makes all the difference. Now’s the time to visit your local fish market, break out the Kerrygold, and purchase some Hungarian paprika. I promise…

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Embarrassingly, when I was developing this recipe, I completely forgot to add oil or butter. It was only when I was scooping the batter into muffin tins that I realized. Well, I thought, I guess we’ll see if they turn out anyway.

They did. I left the muffins cooling on the counter with a note for my family: “Enjoy! Please save at least two.” (I wanted to share them with a friend the next day.) It’s a good thing I made the request; the muffins were gone, all but two, by the afternoon.

I was inspired to make these muffins when I saw a bag of enormous oranges at the store — I’m talking grapefruit-sized oranges. How much beautiful zest could I use from a single orange! The recipe calls for 1/2 cup orange juice and 1 tbsp orange zest, which equals one massive orange, or likely two normal sized ones.

These muffins are gluten free and oil free (but thanks to the Greek yogurt, they’re perfectly moist), fluffy, orange-and-almond-scented, and incredibly delicious. Not too sweet, they’d make for a perfect breakfast or midday snack.

Makes 12 muffins

INGREDIENTS:

1/2 cup whole milk Greek yogurt
1 egg
1/2 cup brown sugar
1/2 cup freshly squeezed orange juice
1 tbsp fresh orange zest
1/2 tsp almond extract
1 cup almond flour
1 cup King Arthur Gluten-Free All Purpose flour
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup slivered almonds

DIRECTIONS:

Preheat your oven to 350°F. Prepare a muffin tin by greasing it with oil or butter, or lining it with baking cups.

In a medium bowl, combine the Greek yogurt, egg, brown sugar, orange juice, orange zest, and almond extract. Whisk until smooth.

In a separate bowl, whisk together the flours, salt, baking powder, and baking soda. Pour the dry ingredients into the wet ingredients and fold gently until just combined, being careful not to overmix.

Scoop the batter equally into the muffin tin. Sprinkle slivered almonds on top of each muffin.

Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.

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This drink is perfect on mornings when you want a cozy beverage without the caffeine. I developed this recipe for a single serving, but you can easily multiply it to serve all your friends (trust me, they’ll thank you).

Turmeric contains curcumin, a compound boasting many health benefits, including lowering inflammation, improving digestion, and promoting brain and heart health. In it’s natural state, however, your body finds it very difficult to absorb. The key to getting these benefits is combining turmeric with black pepper and fat, which both increase curcumin’s bioavailability by up to 2,000%. That’s why I recommend whole milk or coconut milk rather than a low-fat milk variety.

To take things a step further, some people claim that turmeric is a powerful natural teeth whitener. Regardless of your reasoning, this golden milk latte is just plain delicious.

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