About Dana Jacobi

Dana Jacobi is the author of nearly a dozen cookbooks and has been nominated twice for a James Beard award. Her work has appeared in the New York Times, Food & Wine, and Cooking Light, among other publications. She’s also a cooking instructor and lecturer and has presented to audiences as diverse as Culinary Institute of America chefs, specialty food store owners, Harvard business school alumni, and nuns. Jacobi lives in New York City, where she shops the Greenmarket, knits passionately, and plays mah-jongg. @danajacobi

Two white bowls of Tuscan bean soup on a white surface.

Tuscan Bean Soup

A classic Italian vegetable soup that just happens to be loaded with so-called super foods such as kale. Seems Nonna’s known what’s best all along.

An oval dish filled with roasted plums, topped with star anise.

Roasted Plums

Scented with star anise, not overly sweet, and just 25 minutes from start to finish. Talk about our sorta summer dessert.