Recipes

I’m one of those people that loves rosemary and thinks there are places it just belongs: potatoes, bread, Ina Garten’s toasted cashew recipe. It brings a smell before it brings a taste, becoming a double sensory delight. Having made the Barefoot Contessa recipe for cashews numerous times, I decided to apply the same principle to roasting chickpeas. They replace croutons in my salads most days, and are easy as can be to make in a variety of different flavors. They’re also great for snacking on as-is. I thought roasting chickpeas was one of the simplest most delightful things you could...

Slowing down, and savoring the moment is key to feeling balance (though we know the slowing down part is often easier said than done). It’s also the secret to enjoying this salad since the window for enjoying fresh figs seems to close as quick as it opens. On the surface, this is a ridiculously simple salad. No fuss, just our Blackberry Vinaigrette paired with peppery baby arugula, fresh figs, and tendrils of shaved Pecorino cheese (Parmigiana works beautifully, too). It offers a lovely way to end the meal, but also works well as a side salad, served with grilled fish.

It feels almost silly to share this recipe for Crispy Baked Kale Chips considering how many recipes already exist online. Really, I’m writing about them today to remind everyone how easy they are to make at home compared to buying them (and a lot less expensive, too). They’re the perfect snack to pack in school lunches. Some recipes direct you to blast the kale with heat as high at 400ºF. I’ve been guilty of that in the past, too. Time and experience making many batches of kale chips have taught me that a little patience goes a long way. Low...

Rome is on my travel bucket list. Until I get there, I feed my urge to go by following a few bloggers and writers living in the Eternal City. Right now I can see it’s rice salad season from their photos on Instagram. I know, that sounds crazy—does rice really have a season? Well, it’s not so much about the growing season of the rice, as it is about the ingredients you use in it. Fresh tomatoes are a main ingredient, and that’s what makes rice salad a seasonal dish in the Roman mindset. Aside from tomatoes, and of course...