This Creamy Lemon–Miso Dressing, from Samin Nosrat’s Good Things is bright, tangy, and unbelievably versatile. The recipe uses aquafaba (chickpea liquid) to create a rich, mayo-like base flavored with lemon, garlic, miso, and spices. You’ll want to drizzle it on everything.
Calvin Eng’s Salt, Sugar, MSG brings the bold, nostalgic flavors of Cantonese-American cooking into your kitchen. His Steamed-Then-Fried Egg Sandwich layers light, crispy eggs, fluffy milk bread buns, Spam, cheese, and ketchup for a next-level comfort food experience. It’s a project—but the results are absolutely worth the effort.
Farro may be the unsung hero of whole grains, but Ina Garten and Yotam Ottolenghi know its magic. Ina hooked me with her baked farro and butternut squash, and Ottolenghi sealed the deal with his roasted pepper salad. This smoky, briny, feta-topped dish proves farro deserves star billing.
The standout recipe from Irene Yoo’s Soju Party is the Grilled Kimcheeze — a golden, melty grilled cheese stuffed with caramelized onions, sautéed kimchi, diced plum tomatoes, and a mix of Kraft Singles and sharp cheddar. This Korean twist on a comfort food classic proves kimchi and cheese are a match made in heaven.
These BEC Everything Empanadas are my go-to quick breakfast. Store-bought empanada discs are filled with scrambled eggs, cheddar, and bacon, sealed, and sprinkled with everything seasoning. From freezer to oven, they bake golden in just 15 minutes. Perfect with Edy Massih’s spicy tomato jam – or all on their own.
This roasted cauliflower salad from Smitten Kitchen is a flavor bomb of sweet, salty, and tangy. Charred cauliflower and scallions meet chewy dates, crunchy pistachios, and a zippy lemon vinaigrette. It’s one of those dishes you eat straight from the bowl – proof that Deb Perelman’s recipes never miss.
To celebrate Dan Pelosi’s stunning new cookbook, I dove straight into his Steak over Frites recipe. Tender ribeye steaks are oven-warmed, seared, and topped with garlic herb butter, then paired with golden twice-fried fries dusted with Parmesan and parsley. A restaurant-worthy dish made simple enough for any home kitchen.
This Farro Tabbouleh is a hearty twist on the Mediterranean classic. Nutty farro is tossed with sherry vinegar, olive oil, cucumbers, tomatoes, onion, parsley, and feta. Fresh, light, and satisfying, it’s perfect as a standalone meal or paired with grilled chicken, shrimp, or steak.
Welcome! After spending 7 years teaching myself to cook by working through all 1,300+ of Ina Garten's recipes - Julie & Julia style - you've found the place where I share my latest kitchen adventures.