My Recipes
Miso-Maple Brown Butter Brussels Sprouts
Roasted Brussels sprouts glazed in nutty brown butter, white miso, and maple syrup, finished with toasted sesame and scallion greens.
My Recipes
Stir-Fried Asparagus with Mushrooms and Oyster Sauce
Pencil asparagus and shiitakes seared hard in a hot skillet, then glazed with oyster and fish sauce and finished with garlic and scallions.
My Recipes
Shallot-Dijon Vinaigrette for Kale
A punchy shallot-Dijon vinaigrette finished with toasted sesame oil — sharp enough to stand up to raw kale, with a nutty top note that ties the whole thing together.
My Recipes
Oat Milk Green Curry with Chickpeas & Vegetables
Lighter dairy-free Thai green curry using oat milk and peanut butter. Aromatic curry leaves add depth to chickpeas, mushrooms, and vegetables.
My Recipes
Indonesian-Style Stir-Fried Red Chili Tofu with Peanuts
Crispy tofu stir-fried with Indonesian red chili paste, peanuts, and kecap manis. A vegan take on Jakarta's kering tempeh.
My Recipes
Turkish Lentil Salad with Sweet Peppers and Herbs
Vibrant Turkish-inspired lentil salad with roasted red peppers, fresh herbs, and tangy pomegranate molasses. Served warm or chilled.
My Recipes
Miso Mushroom and Leek Pasta
A rich umami pasta where miso and sherry vinegar amplify mushrooms' savory notes, creating a layered dish with sautéed leeks in just 40 minutes
My Recipes
Chickpeas and Pasta with Herbs and Anchovies
A hearty Italian pasta dish with chickpeas, herbs, and umami-rich anchovies that can be easily made vegetarian with miso or other substitutes
My Recipes
Whole Grain Flatbread
Versatile yeasted flatbread made with spelt and all-purpose flours, perfect as a side for soups, stews, or dips
My Recipes
Braised Whole Cauliflower alla Diavola
Whole cauliflower braised pot-roast style in spicy tomato sauce with garlic, green olives, and pecorino Romano
My Recipes
Roasted Cauliflower
Perfectly caramelized cauliflower wedges roasted at high heat for golden edges and tender interiors
My Recipes
Baked Lemon Pudding
A tangy-sweet baked lemon pudding with a custardy bottom and spongy top, perfect for a bright and cozy dessert.
My Recipes
Anasazi Beans
Slow-cooked Anasazi beans with a creamy texture, perfect as a side dish or protein-rich main. No soaking required.
My Recipes
Miso-Roasted Brussels Sprouts
Brussels sprouts tossed in a savory-sweet white miso glaze with garlic and honey, then roasted in a screaming-hot cast iron skillet until caramelized and crispy.
My Recipes
Olive Oil Zucchini Bread
A tender, moist quick bread of grated zucchini, olive oil, and Greek yogurt, fragrant with cinnamon, nutmeg, and lemon zest, with optional walnuts for crunch.
My Recipes
Spicy White Bean Stew With Broccoli Rabe
Yield: 4 servings Ingredients 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves ¼ cup (60 ml) …
My Recipes
Cheddar and Herb Gougères
Airy, golden choux puffs packed with sharp cheddar, fresh dill, scallions, and whole-grain mustard — elegant enough for a party, easy enough to freeze ahead.
My Recipes
Upside Down Hazelnut Honey Spice Cake with Caramelized Apples
A stunning inverted cake with honey-caramelized apple slices resting atop a spiced hazelnut flour batter fragrant with cinnamon and nutmeg.