Food

Recipes

Pappardelle Al Limone With Zucchini Ribbons And Shrimp

Preserved lemon adds a nice hit of salty brininess against the fresh lemon juice. You can buy them at most grocery stores. Make this dish vegetarian by omitting the shrimp and adding in one extra zucchini.

Recipes

Whole Wheat Spaghetti With Mushrooms And Chili Paste

The nuttiness of the whole wheat spaghetti plays beautifully off the spice of the gochujang (Korean chili paste, at Korean or Asian grocery stores) and richness of the pancetta in this big-flavor pasta. Continue tossing the spaghetti in the final stages of this recipe, adding in pasta water and olive…

Recipes

Fiorelli With Rapini, Garlic And Olive Oil

If you can’t find fluted-edge fiorelli pasta, choose a different short pasta that has lots of nooks and crannies for the flavors to tuck into. The bitterness of the rapini is a classic combination with garlic, olive oil and anchovies. If you prefer things extra spicy, add another 1⁄2 tsp…

Recipes

Blackened Brussels Sprouts

This recipe was inspired by Michelin-starred chef Christian Puglisi of Relæ restaurant in Copenhagen. Here, brussels sprouts are almost burnt, creating a crisp, delicious char. The butter turns brown and nutty when added to the pan and serves as a great baste.

Recipes

Pot-Rocked Potatoes

Giving the parcooked potatoes a good shake in the pot creates a fuzz-like coating that transforms into a crispy crust once coated in oil and roasted at high heat.

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Roasted Squash With Maple-Chili Tahini

Kabocha squash gets a sweet and spicy flavor kick from the sauce.

Recipes

Korean-Style Green Beans

Gochujang, a fermented Korean condiment, perks up this veg dish with its smooth heat. Mirin is a sweet rice wine for cooking that’s similar to sake.

Recipes

Pomegranate-Lacquered Parsnips

This simple sauce gives sweet-roasted parsnips a mellow, bitter finish.

Recipes

Whole-Roasted Cauliflower With Anchovies & Capers

Don’t cover the cauliflower with tinfoil as it darkens in the oven — it’s the deep color that makes the flavor so interesting.

Recipes

Cookbook Spotlight: Oh She Glows Every Day

Get three delicious and guilt-free recipes.

Recipes

High-Rise Pumpkin Cupcakes

Angela Liddon shares a recipe from her cookbook Oh She Glows Everyday. These irresistible pumpkin spice cupcakes are amazing in the fall or winter months — but I certainly don’t hesitate to make them in the summer, too! The cupcakes are surprisingly light and fluffy, and if you’re anything like…

Recipes

Spiced Buttercream Frosting

Angela Liddon shares a recipe from her cookbook Oh She Glows Everyday. Buttery, sweet, and lightly spiced with nutmeg, cinnamon, and vanilla, this dairy-free “buttercream” is a perfect complement to the High-Rise Pumpkin Cupcakes. You can use the spiced buttercream version or the double vanilla variation (see below)…

Recipes

Roasted Hazelnut-Almond Granola Clusters

Angela Liddon shares a recipe from her cookbook Oh She Glows Everyday. Oh, this granola. It has become an obsession for me and for Eric, who loves it as much as I do. The first time I made it, I knew it had to go into this book. It’s stolen…

Recipes

Roasted Hazelnut-Almond Butter

Angela Liddon shares a recipe from her cookbook Oh She Glows Everyday. This is a delicious take on traditional roasted almond butter. The hazelnuts add a sweet and buttery flavor that pairs well with the nutty, mild flavor of the almonds. Use it in my Roasted…

Recipes

Creamy Thai Carrot Sweet Potato Soup

Angela Liddon shares a recipe from her cookbook Oh She Glows Everyday. This is my favorite blended soup, and we’ve been making it once a week during the fall and winter seasons. It’s “in the vault,” as we like to say! The soup shows off the flavor of red curry…