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 a perfect world, you’ll use a good olive oil to make the hummus, and a GREAT olive oil to top it. Other topping options: some

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 crossed the two strains the old fashioned way. Riceberry is soft, sticky, nutty & fragrant; and like most deep-dark-purple-almost-black foods, it’s packed with health anthocyanin

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 as the oatmeal.  So it’s no muss, no fuss.  It looks pretty, and now you’re having vegetables for breakfast.    And the dried fruit…  goji berries

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 rented a big house.  Every day, we went somewhere, walked around, and ate lunch out.  Every evening, we came home and made a big family

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 squash, the whole thing is about 5 minutes of prep. We tend to use butternut, but you can use any winter squash, really – including

Impressive enough for guests, and nourishing enough for breakfast. 100% plant-based, and almost entirely raw.

Easy, breezy, backyard casual — with Levantine flair. Your squash comes off the grill flavorful and tender. It has grill marks. It’s vegan. Everyone is happy.

Here we use Shichimi Togarishi, a Japanese 7-spice blend of chilis, citrus, seaweed and sesame. If you haven’t tried it… try it! Lovely on plain boiled rice, and just like za’atar, it makes a phenomenal avocado toast.