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.

The potatoes are soft on the inside, have a crisp texture on the outside, and are topped with a deliciously savory tahini dressing with pops of garlic and ginger

Incan grain, Spanish flavors. Sort of. This protein-rich pilaf is reminiscent of paella, but a lot easier, and made from 100% plants.

This dessert is easy to make. It requires patience, but no skill. It’s also grain-free, and about 50% vegetable; rich with dairy, and sweet with jaggery. Toddlers love it. Grown-ups devour it.