You've hit the jackpot with these cookies if you're vegan, dairy-free or gluten-free, or you're none of those but you've run out of eggs, butter and flour. And if you're skeptical that a baked good with a base of almond flour, coconut oil, and tahini can be rich and satisfying, your world will be turned upside down when you bite into these.
Read MoreIf you're in a cooking rut and dreaming of a dish at the intersection of practical and simple yet also playful and satisfying, this one-pot noodle recipe will surely become your new favorite. It's a flirty and elegant blend of crisp-chewy yuba skins (a current obsession of mine, though you can use pasta instead), cauliflower, meaty green olives, crème fraiche and za'atar.
Read MoreThis has been my go-to salad dressing all summer long. I make a big batch for the week and drizzle it over my favorite summer salad (shown in the video below) or a quick lunch of a poached egg over grilled asparagus, or toss it with grains, Fattoush, pasta, beans or grilled shrimp.
Read MoreA simple lemony, coconut-milk based custard batter that as it bakes, the creamy custard settles at the bottom and the spongey cake layer rises to the top.
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