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Shaved Fennel, Carrot, and Avocado Salad with Sesame Vinaigrette and Crispy Quinoa

This salad feels so clean. So fresh. It takes its inspiration from the Japanese. It’s a nice change of pace from the arugula and kale and chard and spinach I’ve been eating so much of over the last several months. I love fennel. I think some people are resistant to it because of a prejudice …

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Ginger Scallion Quinoa with Roasted Root Vegetables

I still remember the first time I had quinoa. I was in college, and I had seen Sara Moulton use it on her show on the Food Network. I was trying to eat healthier, and I was intrigued by this plant-based complete protein. I remember hunting it down, thinking it was on the expensive side …

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Triple Chocolate Mousse Cake, ethereally light

Who wants cake? This triple chocolate mousse cake isn’t just any old cake. It’s a special occasion cake. It’s a takes-three-days-to-make cake. It’s a hunt-down-three-or-four-kinds-of-chocolate cake. It’s a reorganize-the-freezer-to-make-this-thing-sit-level-overnight cake. It’s, let me just say, a totally-worth-it cake. I made this for my sister Erin’s birthday. She was having a low key party at her …

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What to do with zested citrus? Make lemon, lime, and grapefruit juice simple syrups.

This is so easy. And so refreshing. I don’t know why I haven’t done it before. I found myself with lots of citrus fruits denuded of their zest after I made citrus kosho and I knew I would never get through it if I didn’t do something with it right away. Citrus that’s been zested keeps …

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Lemon Buttermilk Bundt Cakes with Meyer Lemon Ginger Curd

Today was a good day for Wellington boots. It was warm here. And sunny. I went outside without my coat for the first time this year. The spring thaw seems to have begun. The snow piles lining the sidewalks have dwindled, and the melt has turned long stretches of the sidewalks themselves into ankle-deep reservoirs. …

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