Cookbooks

This dish is full of a bewitching fragrance that comes from steaming it under a generous cap of fermented greens, exchanging aromas and flavors.

Reverse the typical relationship between iced tea and ice cubes by using cubes that impart more flavor into the glass as they melt and mingle instead of diluting the drink.

The complex flavor of this dish—briny, aromatic, slightly spicy—belies the extraordinarily simple method of actually making it.

Scorpion bowls are heavily boozed, sugared, and communally shared. These updated Apéritif Scorpion Bowls keep the fun and ditch the sting.

There is something really good about crunchy lettuce and a bright shallot dressing filled with the flavor of dried oregano completed by creamy feta.

We think of this flavor as old-fashioned—in the best way possible. It evokes an earlier time, when butter was churned at home by hand. Buttermilk enhances any kind of fruit, creating an interplay of tartness and richness.

Buttery brown sugar caramel flavors this ice cream, with an added boost from bourbon.

The defining characteristic of this chile sauce is the crispness, and in my version I’ve included old-fashioned rolled oats and coconut flakes for extra crunch. You will find me adding it to pasta, eggs, jook, pizza and, of course, roasted vegetables. 

Esqueixar means “to shred” and that’s what’s done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.

Pomegranate juice adds brilliant color and tangy flavor to these easy ice pops. Letting it freeze for a bit before stirring in the yogurt gives each pop a marbled look.

Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.

These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced.

If any risotto could be a summer dish, it’s this one, topped with perfectly caramelized scallops and flavored with fresh basil and pineapple juice.

These cookies resemble a chewier, soft cookie version of a Nutter Butter, made a little more glam with a peanut butter coconut cream filling.

Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet- spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off.

These raspberry cheesecake brownies are tart, chocolatey, and cheesecake-filled, so stop reading and make them!

This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.

Made with water, milk, or a combination, the beverage is also made with ground toasted corn, fermented corn, rice, oatmeal, or mature corn cooked in ashes.

Developed for baking in the mountains, this flavorful pound cake is a winner, especially when topped with creamy homemade chocolate icing.

Bacon and sea salt make this big, warm, gooey chocolate chip cookie sweet and salty. Serve it with a few scoops of vanilla bean ice cream.