My Recipes
Hot Honey Shrimp
Plump shrimp roasted at high heat in a cayenne-spiked honey glaze with lime and ginger, finished with jalapeño and chives.
My Recipes
Spinach Lasagna
A hearty vegetarian lasagna layered with wilted spinach, creamy ricotta, roasted vegetables, and a rich tomato sauce topped with Parmesan.
My Recipes
Simple Tomato Sauce
Samin Nosrat's deeply savory tomato sauce built on slowly caramelized onions, garlic, tomato paste, and basil — rich, versatile, and freezer-friendly.
My Recipes
Chili and Garlic Shrimp
Plump shrimp seared in smoky guajillo chile sauce with golden sliced garlic, finished with lime juice and butter for a quick, deeply flavorful dish.
My Recipes
Roasted Pumpkin Seeds
Crispy, salted pumpkin seeds brined in salted water, then oven-roasted until golden brown.
My Recipes
Slow Roasted Salmon
A center-cut salmon fillet slow-roasted at 250°F with a brown sugar crust, then finished with a bright dill-lemon-olive oil drizzle.
My Recipes
Spelt Bread
A simple, forgiving spelt loaf made in a stand mixer with minimal kneading, producing a tender 9-inch loaf in about 3 hours.
My Recipes
Sandwich Bread
A slow-fermented rye or spelt sandwich loaf with a soft, classic texture achieved through three rises and about 8 hours of hands-off time.
My Recipes
Olive Oil Brownies
Fudgy, deeply chocolatey brownies made with olive oil and Dutch-processed cocoa for a rich, slightly fruity depth in every bite.
My Recipes
Spanish Shrimp and Chickpea Stew
Smoky paprika-crusted shrimp simmered with chickpeas, leeks, and clam juice in a Spanish-inspired one-pot stew with a savory butter-roux base.
My Recipes
Lemon-Olive Oil Tart
A bright, silky lemon curd tart with a tender press-in olive oil crust that bakes to a deep golden brown.
My Recipes
Chole Palak (Chickpeas With Spinach)
A fragrant Indian one-pot of tender chickpeas and wilted spinach simmered in a spiced tomato-ginger purée with cumin, coriander, and garam masala.
My Recipes
Egg Curry
A fragrant, slow-cooked Indian curry base with caramelized onions, whole spices, and tomatoes, finished with poached or hard-boiled eggs.
My Recipes
Indian Spiced Tomato and Egg Casserole
Sweet potatoes baked under a cumin-and-garam-masala tomato sauce, then topped with eggs poached until the whites just set and yolks stay runny.
My Recipes
Cranberry Sauce
A tart, bright cranberry sauce cooked down with orange juice or Grand Marnier until thick and glossy.
My Recipes
Buttered Stuffing with Leeks
A golden, crispy-topped Thanksgiving stuffing with buttery leeks, garlic, sage, and white wine soaked into torn sourdough bread.
My Recipes
Karaage: Japanese Fried Chicken Thighs
Crispy Japanese fried chicken thighs marinated in soy, sake, and ginger, then dredged in cornstarch and fried to golden perfection.
My Recipes
Four-Spice Salmon
Pan-seared salmon fillets crusted with toasted coriander, cloves, cumin, and nutmeg — bold, aromatic, and ready in minutes.