Winter

When it comes to Thanksgiving, I’m all about the sides. And my favorite side is stuffing. Or at least it is when it’s anything like this fennel and kale stuffing. Something with hunks of torn bread tossed in olive oil and toasted until golden. Something that feels classic in flavor-profile but has just enough extra …

Cranberries are an underrated fruit. They’re far too tart to eat fresh, but when they are combined with some sugar or a sweet fruit like bananas and clementines, that fierce sourness turns into something downright delightful. When cooking with fresh cranberries, it’s best to rinse them and sort through them to find any soft or …

Pasta e ceci is a humble dish. In Italian it means “pasta and chickpeas,” and at its base, it’s just that. But it’s so much more than the sum of those simple parts. I was first introduced to pasta e ceci when I studied abroad in Rome, years ago when I was in college. It …

This plum custard tart is just the thing for the first blush of fall. It’s something I threw together after coming home from the farmers market with a pint of oblong Italian prune plums and knowing I wanted to bake with them. Plums feel like a bit of a sleeper in the pantheon of fruit …

This peanut sauce is seriously delicious. It’s easy to fall for such sweet-salty-spicy-creamy goodness whether it’s paired with chicken, noodles or serving as a dipping sauce for egg rolls or satay. I’ve made various versions of peanut sauce for years (for a long time this peanut sauce, with a generous dose of sesame oil and …

There are those who dismiss the muffin as a cupcake without frosting. But, well, they’re wrong. And they’re missing out. Muffins are a similar-looking but entirely different creature. Muffins have a craggy, irregular crumb structure unlike the aerated, regular, sliceable cupcake interior. And muffins tend to have significantly less sugar and sometimes they have whole …