Recipes & Menus

Hindus consider cows and all their milky produce—cream, butter, and cheese—sacred. I can’t argue with that. Traditionally, this dish would be made with a few large slabs of golden butter; here I've swapped out that butter for cubes of paneer. 

This recipe assumes you have fresh or leftover cooked plain pasta in the fridge, but if you happen to magically have leftover pesto pasta, throw that in (no extra sauce required).

Gently cooking salmon fillets in olive oil makes their flesh become extravagantly tender and silky. While confit sounds fancy, this is a mostly hands-off oven method that’s ideal for weeknights.

This recipe picks up speed by calling for (slightly) wet greens. The water that clings to the leaves will help the greens cook; the fact that you don’t have to haul out the salad spinner is a time-saving bonus.

Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.

A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.

Here’s a familiar Indian takeout staple—saag paneer—but with the ingenious substitution of large cubes of feta for paneer.

A pistachio custard filling makes for an enchanting moss-green spiral inside this cardamom sponge cake Yule log.

Wake up deviled eggs with a bright and briny tonnato-inspired filling. Top with crispy fried capers and salmon roe for extra salty pop.

Two flavor powerhouses—bright, spicy kimchi and savory, briny clams—create a soup fast enough to make on even the most hectic weeknight. 

When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. In this recipe, the cabbage ‘steaks’ are a base for crispy chickpeas, herby croutons, and a rich and lemony garlic sauce.

Miso and a paprika-packed squash purée makes this dairy-free risotto hearty and satisfying. Double or triple the squash purée, and use it in other meals throughout the week.

Massage kale and brussels sprouts in a sweet, tangy dressing of rice vinegar, soy sauce, and honey, then serve it with creamy hummus and jammy eggs.

This traditional Trinidadian cocktail sings with the island’s most beloved ingredients and flavors. White rum meets citrus, spice, and creamy dairy—don’t skip the nutmeg on top.

This savory granola will magically boost the flavor, protein, and crunch factor of any dish. Sprinkle it over a plate of whipped ricotta and crispy broccoli for an easy, veggie-centric meal.

Not pasta salad—it’s salad pasta. A whole salad’s worth of greens, folded into pasta to make a complete dinner in one bowl.