The broth is warmly spiced with cinnamon, star anise, cloves, fresh ginger, and turmeric. I added charred red onion for depth and green onions/cilantro for freshness. It’s served with yuba (tofu skin) for texture, noodles for longevity, and enoki mushrooms for good fortune. Roasty, caramelized sweet potato topped with molasses adds a touch of sweetness.

This refreshing, creamy almond soup is typically served cold, in summer, topped with grapes or melon. I guess I am feeling the sun. :)

Blanched marcona almonds are the classic, but for this take on ajoblanco I used Spanish fried almonds (Almendras Fritas) for a nuttier bite, reminiscent of Moroccan argan. With some respect to season, I’ve prepared the soup at room temperature instead of cold (I think would be good warm, too) and I’ve topped it with a bright garnish of Moroccan salad.

I found the chestnuts, but not until we returned to Spain. Ever since, I’ve been roasting them off in batches, peeling them patiently like a meditation, then storing them in the freezer to add to soups, like this one.

I brought back two beautifully vivid paprika varieties from Spain (pimentón de la Vera and pimentón picante). I wanted to scrawl down and share in a quick non-recipe/recipe how I’ve been enjoying using these magical dusts.

I brought back two beautifully vivid paprika varieties from Spain (pimentón de la Vera and pimentón picante). I wanted to scrawl down and share in a quick non-recipe/recipe how I’ve been enjoying using these magical dusts.

Serve with more parsley or cilantro sprinkled overtop and a side of crusty bread.

Fall is getting the best of my appetite this year, first with Honeynut Squash Gnocchi, now with these warmly spiced oat bars. Bites of this treat feel tender and bold, like the perfect supportive and grounding nourishment for this week ahead.

Warm up with this hearty cabbage soup brimming with tender sautéed cabbage, onions, garlic, and fresh arugula. Bursting cherry tomatoes add sweetness to the simmering broth. The star is fluffy cottage cheese dumplings cooked right in the soup. Topped with creamy cottage cheese and fresh parsley, it's pure comfort in a bowl. Don't miss out on this nourishing dish—try it today!

Can’t really go wrong here, whatever you do is going to taste delicious. Serve anyway you like… Or, top a freshly baked sweet potato with a spoonful or two and dig in!

I've been cooking with Hudson Valley Fisheries Steelhead quite a lot lately and one thing I love to do to extend the value of the fish is to make a stock with the leftover bones.

Sweet and tart, silky and sage, this pasta feels like the perfect answer for what to do with the abundance of tomatoes growing like little miniature suns on the tomato vine.