This Italian classic is “a cook’s recipe,” which is to say, we give you all the components and how-tos that you need. You get to tweak it to your pantry and your preference.
A novel take on the classic. Mint leaves, Parmesan, lemon, garlic, and peanuts (yes, peanuts), are blitzed in a food processor. It’s great on lamb, chicken, salmon, and pasta.
Easy, healthy, and perfectly spiced, these creamy lentils are simple to whip up at a moment’s notice. Lucky you.
Alongside roast chicken. With spring lamb. Beneath fish. Smeared on a cracker. Set out with crudités. Twirled with pasta. This spring green knows no limits.
Tahini truffles are nutty, rich, sexy, little bites. A pleasure to share…though we wouldn’t blame you if you wanted to keep them all to yourself.
A healthy-though-you-wouldn’t-know-it-from-the-taste soup that comes together with just a few cheap ingredients and boasts a sweet earthiness tempered by just the right amount of warmth.
Meet your newest weeknight staple for when you want something a little special and impressive. Slightly sweet, deeply flavored, caramelized red onions doused with red wine.
It’s Ottolenghi. Enough said. (Well, okay, we have to say more. Like how everyone who’s tried this swears it’ll forevermore be their simple supper standby.)
A holiday cookie if we ever saw one! So buttery, so nutty, so delicate, so mind-bendingly charming, these traditional Viennese cookies rival the city’s fancier pastries as our fave.
Think the spirit of granola. But in a satisfying cookie shape that’s crisp at the edges, chewy at the center, and oh so satisfying through and through