Make this seed pâté when you want something in your refrigerator that can easily assimilate into just about any snack or meal.
Some fascinating emails have come through my in-box over the past decade. One example arrived back in 2015 from Erica Sonnenburg, which led to this write-up shortly thereafter
I’m lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread – substantial, fragrant, a dark brown crumb with a craggy top-crust. It smelled like a great brewery – all malt, and grain, and warmth.
I could do a list of twenty chocolate recipes here, but why mess around? Valentine’s Day is this week, and less is often more with chocolate, so let’s lock it down to an all-star list of five crazy good chocolate recipes. 1
This is a wildcard panzanella. And it is very Northern California inspired. I first featured a grilled version of it in Super Natural Cooking after enjoying a quirky sandwich while driving up the California coast to a spot near Anchor Bay.
One of my favorite cold-weather soups – green lentils (or split peas), topped with a curried brown butter drizzle, and pan-fried paneer cubes. Some of you might recognize it from Super Natural Every Da y . It’s a soup I revisit often, and these photos are outtakes of it that ran in an early issue of Kinfolk magazine
This recipe uses a number of my favorite techniques: mashing, slathering, and drizzling. Imagine a Shepherd’s pie meeting the flavors of an Indian samosa
I call this my magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It’s magic like that
Blender dressings are great, in part, because they’re fast.
Baked oatmeal is one of my signature breakfast and brunch moves, for all the typical reasons. Make ahead, check