Season Your Salt To Make Everything Better, from Roast Chicken to Bread and Butter
Jacobsen Salt Co.’s Ben Jacobsen plucked herbs straight from the MUNCHIES garden to make this easy-but-fancy salt.
Grilled Beets with Labne, Calabrian Chile, and Herbs
You want some caramelised beets? Roast them, then grill them. Mind = Blown.
Tofu sheets, known as "yuba," make for a great gluten-free alternative to pasta in this twist on the Italian classic.
Central Italian Super Lemon Haze Bruschetta
Basil, mozzarella, tomatoes, balsamic, and olive oil go together beautifully. Even better if the olive oil has a special infusion.
Stuffed Zucchini Blossoms
With something so delicate, it only makes sense to stuff it and fry it.
Quickies: How to Make an Easy Pistachio Pesto
“If you have really good ingredients, a meal doesn’t have to take an hour and a half.”
Spaghetti with Clams, Mussels, and Cherry Tomatoes
Pasta with mussels, clams, and bright cherry tomatoes are cooked in a delicious white wine sauce.
Stinging Nettle Pesto
Bright and slightly creamy, this simple pesto is perfect on pasta, pizza, eggs, steak ... pretty much anything.
Cheese is the star of the show in this simple, fresh salad.
The potatoes serve to soak up the driblets of oil from the pesto while the beans add a delightful crunch and a counterpoint of sweetness.
What It’s Like to Eat a Three-Course Valentine’s Day Meal Alone
It is 12 noon on a grey Tuesday in the middle of February as I sit here, in a red nylon frock, preparing to eat a three-course Valentine’s Day meal alone. Entirely alone.
Forget Everything You Thought You Knew About Pesto
“The jars you buy in the shop are gross. It’s not a sauce. Pesto is expensive to make because you can’t compromise on the quality of ingredients.”