Every week I buy a big loaf of sourdough from my amazing local bakery or this brilliant baker at my farmer’s market, and making breadcrumbs is my favorite way to use up the heels. I store them in plastic bags in my freezer and grab …

Sunchokes really don’t look like much on first glance. I bet you’re thinking you’ve never seen one before, but I’d wager you’ve probably just not noticed them, or assumed they were ginger and walked on by. They’re the Mr. Cellophane of root vegetables. A little …

…or as I affectionately call them, “Pantry Noodles.” This is a 6-ingredient sauce, all of which I always have. So I know that even if my fridge is empty, I still have the foundation of a quick, satisfying meal. And if my fridge has some …

I used two sets of criteria when I was brainstorming flavors for this recipe – what might go nicely with almond, and what is easily accessible in the dead of winter? Here in the northeast, I can source apples locally well into the winter months, …

I used to wait tables at a wonderful Italian restaurant in midtown Manhattan, and I always looked forward to truffle season. Our truffle supplier had long hair and a leather jacket and a briefcase that, from the way he was carrying it, looked like it …

This recipe began with a pear and a jar of olives. I can’t tell you what put the idea in my head, but considering the two ingredients, I just thought….those kids should get together. Like any good matchmaker, I started to think about the how …

I can’t decide what menu this tart belongs on. Is it a dessert? Is it a brunch item? Should it be cut into triangles and passed around with the hors d’oeuvres? Should it go next to the finger sandwiches at afternoon tea? Maybe that’s its …

If you’re going to make pasta at home, gnocchi is a great choice. You don’t need any special equipment, and you don’t have to end up with perfect uniform shapes. If they’re all slightly different, it gives them a rustic, shabby-chic kind of character. Gnocchi …

I’ve never actually done an apples to apples (er…pumpkin to pumpkin) taste test of a pie made from fresh pumpkin and a pie made from canned, but I always make this pie with an actual pumpkin, and it’s always a hit with my family. It …

I based this recipe on a traditional Afghan pumpkin dish called Kaddo Bourani, which I used to order all the time at a restaurant called Khyber Pass on Saint Mark’s Place in NYC. I don’t remember the first time I had it, but my best …