Today’s recipe highlights a decadent, crunchy-topped zucchini gratin. It was inspired by a mountain of summer squash I encountered at the farmers’ market – yellow squash, green zucchini, patty pans, globes, and others. If you’re looking for ways to use up zucchini, you’re in the right place. This gratin recipe features lots it, thinly sliced, with new...

This is the yellow cake of my dreams. Perfect for celebrating birthdays, graduations, or simply getting through a tough week. The crumb is tender and moist, the chocolate frosting thick, luxurious, and slathered on generously. If you’re nostalgic for an updated version of classic yellow cake, this one hits all the right notes. My birthday cake of...

I discovered a truly fantastic version of baked ziti in 2017 when I started cooking from Colu Henry’s Back Pocket Pasta. Big, hearty, family-style pastas are a great love of mine, but my baked ziti attempts were always just so-so. I struggled with overall cohesiveness, and the ricotta mixture always tended to bake up a little drier than I hoped. Colu’s...

I’ve roasted cauliflower a thousand different ways, but this version, from Around Our Table by Sara Forte, quickly became a weeknight staple after the first time I tried it. A big head of cauliflower is cut into florets that are tossed with a spiced oil and roasted in a hot oven. Red onions and bits of dates are introduced along the way and the whole...

The next time you have blackberries on hand, please make this recipe. It doesn’t lake long, and you are left with enough sweet & spicy, chile-infused blackberry syrup to keep your taste buds tingling for a good stretch. I clipped the recipe out of an issue of Gourmet Magazine years ago, September 2007, and enjoy it  every year when berries are in...

There are a number of cookbooks this spring I’m wildly excited about and this exceptional vegan chili is from one of them. It is from Jess Damuck’s Health Nut: A Feel-Good Cookbook and I’ve been making it regularly ever since I saw an early version of the book last year. I’ll talk a bit more about the cookbook down below, but we’ll jump into the chili...