BALSAMIC ROASTED FIG, FENNEL & ARUGULA SALAD.

Fennel seems to thrive year-round here in southern California, which make me a very happy lady when it comes to salad concocting. In fall and winter, fennel takes on deeper, richer notes, paired with heavier, sweeter flavors. As the weather…
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GREEK CHOPPED SALAD WITH CUMIN-SPICED CHICKPEAS & FETA.

As much variety as they entail, the truth is that salads can sometimes feel boring. Which, of course, drives us posthaste to a bevy of other not-so-good-for-us foods that seem much sexier. But a Greek chopped salad with cumin-fried chickpeas, mint, heirloom…
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ELOTE: MEXICAN CORN OFF THE COB.

This is one of my favorite ways to eat corn: Fresh off the cob, smothered in butter, blushing with lime, spiced with cumin and chili powder, and grounded with cilantro and cotija cheese. Sautéing fresh corn piques its sweetness and…
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MESSY CAPRESE WITH MARINATED MOZZARELLA.

This recipe comes from what is perhaps my favorite cookbook ever (or as my friend Heather remarked quite wisely, “It’s the world’s favorite cookbook, Lily.”), Plenty by Yotam Ottolenghi. But seriously. Can we talk about this marinated mozzarella? There is something…
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ARUGULA, WHITE NECTARINE & FETA SALAD.

Because we don’t always have time to make elaborate meals. Because simple food allows each ingredient’s flavor to be wholly recognized and celebrated. Because easy is delish. Because balancing salty, sweet, acid, and bitter feels so right, and this salad…
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WATERMELON FETA SALAD WITH FRESH BASIL.

There is nothing that says summer more than this salad: Juicy, luscious watermelon, cooling basil, and mellow, creamy feta. You can eat it outside. You can eat it lying down. You can eat it with your fingers. You can feed…
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