Could I write a book without featuring crispy gnocchi? Of course not. So I give you my proudest barbecue creation. Forget about threading just plain old vegetables on a stick —here, you intersperse veggies of your choice (I’ve done bell peppers here, but see the note below) on skewers with just-blanched gnocchi. The result is crisp perfection like you wouldn’t believe.
This chocolate and hazelnut toffee is one of my favorite treats to gift during the holidays. Crack the toffee into shards and package it in small paper boxes. As with most candy-making, be sure to use a calibrated candy thermometer to cook the sugar to the right temperature—not too soft and not too hard.
Andrea DeMaio, our marketing director, inherited this recipe from her maman, Phyllis. It really shines in the fall, especially when made with local apples, but Andrea’s family asks Phyllis to make it year-round, every time they gather together. And Andrea brings it to all our staff potlucks—everyone loves the unique curry vinaigrette, and the salad is vegan, so no one is ever left out.
Crispy around the edges, chewy in the middle, and delicious all over -- it's virtually impossible not to fall in love with these tahini cookies. As their name suggests, the star of the show is the sesame paste that you may know as the crucial component of hummus, but it also works wonders in sweet treats. In this recipe, tahini gives an incredible depth of flavor, and a coating of sesame seeds makes the cookies as pretty as they are delicious.
Serves 4
PREP TIME: 45 MINUTES • TOTAL TIME: 1 HOUR 45 MINUTES • SERVES 6
This recipe is adapted from Angela Liddon’s Glowing Spiced Lentil Soup from her popular plant-based food blog, Oh She Glows. Red lentils are a fantastic source of fiber making this hearty stew a heart-healthy go-to. With 90 percent of the Daily Value (DV) of folate and 37 percent of the DV of iron for every 1 cup of cooked lentils consumed, this recipe is a perfect choice for women looking to optimize their essential nutrient intake and promote reproductive health.
The dressing for this salad was another Chez Panisse lesson on one of my first days. Whole Meyer lemons, zest and pith, get diced up and mixed with shallots, their juices and olive oil to make the most heavenly winter salad dressing. I had never used lemons in this way before and it was, again, one of those lightbulb moments that just changed how I saw every ingredient. This dressing is great on a raw fish crudo or winter chicory salad as well. Look for different kinds of citrus at the farmers’ market and use everything from kumquats to grapefruits to oranges. Although we use Meyer lemons in the dressing, stay away from lemons and limes for slicing into the salad as they can be too tart.
Butternut squash and lentils are a perfect combo for a cool fall day. This recipe is comfort food all the way - it’s full of flavor and has a satisfying crunch. Lentils, pumpkin seeds, and butternut squash are great for the gut. All the spices in this dish boost our immunity, too.