If you want to know what is on delicious repeat over here, this is it. I’ve been making the macro bowls featured in Joe Yonan’s encyclopedic Mastering the Art of Plant-Based Cooking. In the book he shares Diana Yen’s Steamed Veggie Macro Bowls – nutty brown rice topped with a rainbow of steamed veggies, drizzled … Read more
This savory tart is something I threw together with all the odds and ends of a recent farmers’ market haul – herbs, scallions, a few banana peppers, zucchini blossoms, and some goat cheese. All that yellow – that’s me hanging on to summer! I keep pie dough in the freezer, especially this time of year, … Read more
I thought it might be fun to highlight a few vintage cookbooks in the coming months. I pick them up here and there, without much rhyme or reason. There might be a design element I like, it might be the voice of the author, or sometimes a single recipe pops out at me. I typically … Read more
Multiple times a year I look around and declare that this is my favorite time of year to cook. I love it in the winter when citrus season peaks. I love it when fava beans are the brightest green with the silkiest, creamiest texture (before they go too starchy). And I love it when the … Read more
I posted a photo to Instagram recently, and a number of you asked for the recipe. It was a bowl of ricotta dumplings in a simple tomato-shallot broth topped with a bit of arugula. I used potsticker wrappers for the dumplings (I keep a stack of them in my freezer). It’s sort of cheating, but … Read more
Not that I needed much encouraging, but I’ve compiled a good number of older cookbooks over the years – early titles by authors I love, first editions, and such. When we ran the Quitokeeto shop I liked to have them around the studio so people could browse in person. An example would be a book like this … Read more
These golden-crusted tempeh balls are a variation on the ones I included in my last book. They’re nutritionally packed with beans, grated tempeh and shredded veggies, brightened with a splash of ponzu. You can enjoy them on their own, or as part of a larger meal. I had them here as part of a bento-style … Read more
Reflecting on decades of recipes, this is the page to bookmark if you’re looking for a deep collection of vegetarian dinner ideas. I’ve gathered everything from quick weeknight meals, and high-protein faves, to fresh, seasonal dishes alongside a few cozy standbys. If you’re in the mood to browse and find something inspiring to cook, you’re … Read more
A favorite red fruit salad, and arguably so much better than old-school fruit salad! It’s perfect as spring rounds the bend into summer. A simple, seasonal fruit salad made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Five ingredients. So good. And when I say simple, I’m not kidding. For a bit … Read more
This skillet jam is for all of you who love homemade jam, but find traditional canning a bit much – the sterilizing, the jars, the ratios, etc. It comes from an absolute gem of a new cookbook, Eating at Home by Trinity Mouzon Wofford, and it is as simple as it is flavorful. This easy-breezy approach … Read more