This yogurt is very creamy and fresh, with what I (Amelia) find to be the perfect level of tang. I love it so much more than store bought yogurt - and now that we’re all trapped inside, there’s time to make it.
Read MoreHomemade Yogurt
gluten-free
Chocolate Pudding Cake - Reinvented
For the chocolate hunger.
Read MoreSpring Green Quinoa Salad
in Dinner
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 MoreChicken, Avocado, and Bacon Salad
We 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 MoreRaspberry Jell-O Salad
in Sides
At the Thanksgiving table of my childhood*, this was the main event for me. It’s the only Jell-O I (Amelia) have ever liked, and it comes from packages. But, friends, these are Chanel packages. The sweetness of this gelatin-borne wonder is soft and inviting, with whipped cream licking its raspberry-studded top. I can only eat this on Thanksgiving; I refuse to treat it as anything but a special occasion.
Read MoreSpaghetti Squash, Kale, and Apple Salad with Maple Vinaigrette
This recipe so satisfies our fall appetites that we have to share it with you even though it’s history with us is brief. One fall afternoon when one family member was at ballet class and two family members were at the opera, we (Amelia and Kate) went out for lunch, where they had a salad on the menu with both kale AND spaghetti squash. The very thought of that combination thrilled us and we had to negotiate a bit about which one of us would order it. Unfortunately, the salad itself was disappointing. Still, we were grateful because it got our imaginations humming and the following recipe is the happy result.
Read MoreRoasted Cauliflower and Pomegranate Salad
in Salads
Sam 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 MoreKale, White Bean, and Italian Sausage Soup
One 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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