Lunch & Dinner

ZUCCHINI BASIL QUICHE WITH LEMON-ZESTED FENNEL CHÈVRE.

I adore a good summer quiche. A flaky crust, a creamy egg custard brightened by lemon zest and sweetened with herbaceous fennel seed and basil, and paper thin ribbons of light-as-air zucchini. Although quiche may seem old school and time…
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BRAISED RADICCHIO, NECTARINE & BURRATA PIZZA WITH PROSCIUTTO.

Like the end of a season, radicchio can be finicky. It’s beautiful but it’s bitter, it’s tender but it oxidizes and browns easily, it’s crunchy but it wilts quickly under heat. Which, of course, I took as an invitation to…
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FIG & HONEYED THYME RICOTTA GALETTE.

I think I was a fig in a past lifetime or something, because this fruit, like no other, sends me into a transcendent shamanic baking reverie. It speaks to me, informs me of exact flavor and herb pairings, and tells…
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MESSY CAPRESE WITH MARINATED MOZZARELLA.

This recipe comes from what is perhaps my favorite cookbook ever (or as my friend Heather remarked quite wisely, “It’s the world’s favorite cookbook, Lily.”), Plentyby Yotam Ottolenghi. But seriously. Can we talk about this marinated mozzarella? There is something insanely…
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BLACK BEAN NACHOS WITH AVOCADO CILANTRO CREMA & MANGO SALSA.

Instead of asking, “Why nachos?”, I urge you to ponder this question: Do you ever not want nachos? How can you resist the salty, creamy, spicy, tangy, crunchy, layered goodness? You cannot. Give in. Why? Because nachos can be made in…
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WATERMELON FETA SALAD WITH FRESH BASIL.

There is nothing that says summer more than this salad: Juicy, luscious watermelon, cooling basil, and mellow, creamy feta. You can eat it outside. You can eat it lying down. You can eat it with your fingers. You can feed…
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SAUV BLANC SIMMERED PEACH & DRUNKEN GOAT GRILLED CHEESE.

Honestly, my greatest wish for you is that you become a food shaman. I want you to spend your moments in the kitchen listening to the whispers and murmurs of fruits and vegetables, the secrets of spices. I want you…
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ROASTED CARROTS WITH FENNEL, CUMIN & PISTACHIOS AND CILANTRO YOGURT.

I used to hate cooked carrots. They seemed like a crime against the carrot family—some form of torture to make such a crunchy, beautiful vegetable soft and mushy. Who cares if they tasted a bit sweeter cooked. I liked my…
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NECTARINE GALETTE WITH FRANGIPANE CARDAMOM.

This is my first go at a galette, and I’m completely enamored. The simplicity of the dessert allows perfect summer fruit to take the main stage. Today: Juicy, intoxicating nectarines. Paired with the richness of almond and the slight headiness…
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