A symphony of flavors and textures and colors.  The creamy yogurt, the heft of the pistachios, the little pomegranate arils bursting with each bite.

We shred summer squash – using a spiralizer, a julienne peeler, or by hand. That’s our “pasta.” And then we do it up aglio e olio style. That’s Italian for “garlic and oil.” E gamberi means “and

We use organic purple “riceberry” rice from Thailand to make this… is it a dessert? a breakfast? Either way, it’s easy, nutritious, yummy and nourishing.

toppings, toppings, toppings are… unecessary. But lovely! Here we use some chickpeas reserved from the original blending, plus pine nuts and za’atar, plus a healthy drizzle of olive oil. In

This isn’t authentic, and it probably lacks artistry. But it’s yummy, a foolproof weeknight staple that’s good for you. In the winter, I use chopped carrots, and frozen peas and corn. In summer, why not throw in some snow peas?

This is my favorite rice! The Riceberry cultivar was developed in Thailand 20 years ago, as a cross between a purple sticky rice and a long-grain jasmine. No GMOs here, they just

Purple sweet potatoes are just what they sound like: sweet potatoes, that are purple.  You can bake them, boil them…  For this dish, you cook them in the same pot

This is a super-easy weeknight dinner, and then the urfa chili oil add a depth of flavor that might surprise you

My mother’s cassoulet recipe (originally published in these pages 2017) is a delight, and a revelation. Lots of beans and meat. Rich and warming. Fatty and delicious. Creamy on the bottom; melt-in-your mouth crispy on top. The perfect Sunday dinner for family, and a holiday table centerpiece.

radicchio | citrus | shaved fennel | toasted hazelnuts I was in Italy early October, on Lake Bolsena, with my father and brothers and sister, and all the children.  They

My wife makes a pot of this probably 3-4 times a month all during the cold seasons. It is simple, dependable, and nourishing. And, if you use frozen or pre-cubed