dairy-free
This salad is a veritable spring festival in your mouth. The flavors are vibrant and the textures are great, too. We like the quinoa chew along with the edamame pop and avocado’s soft richness.
Read MoreWhen I (Kate) was pregnant with Persephone, we moved to Utah and joined a supper club. Maureen Matthews, a fabulous cook, was in the supper club and we still make this wonderful still make this simple, delicious, and versatile recipe from her.
Read MoreWe hope the faces around your table will light up with the first bite, the way they do around ours. This one pleases all the generations.
Read MoreI (Amelia) love biting into the many layers of fresh vegetables smothered in warm hummus, held by a soft tortilla. These are easy, portable, and yummy - perfect picnic and lunch packing food.
Read MoreSam discovered the ancestor of this recipe several years ago in Yotam Ottolenghi’s Jerusalem. We’ve simplified it A LOT since then. We have also changed some ingredients, and we love it. In fact, we prefer it to the original version. We love the flavors. We love that it’s exceptionally beautiful. We wanted you to have it now, so you had time to consider it for your holiday tables.
Read MoreOne summer at the Ranch (the cabin we share with relatives) I couldn’t think what to make for dinner. A chic friend and her young son were staying with us, and I felt the pressure of wanting to feed them something they’d genuinely like but without easy access to great produce or spices to make some of the dishes I could have made at home. All of this was good, as I came to see. Because she made us dinner--the following soup--and it immediately became part of our regular meals.
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