A weeknight bowl built on the simple principle that cilantro is best when it’s added at the end and in quantities that look almost careless. Rice, beans, charred corn, a generous shower of herbs, and a lime that does most of the work. Ingredients Serves 4 For the rice: 1½ cups long-grain white rice (jasmine […]
25 min · 4 servings The Italian comfort dish you can make on a weeknight. Pillowy potato gnocchi tossed in nutty brown butter with crisp sage leaves and a dust of parmesan. Five ingredients, one pan, twenty-five minutes. Ingredients 1 lb potato gnocchi (store-bought is fine; shelf-stable or refrigerated both work) 6 tbsp unsalted butter […]
40 min · 4 servings The gluten-free comfort dinner: creamy polenta laced with parsley and thyme, topped with deeply roasted mushrooms and a finishing rain of more herbs. Quiet, fortifying, and almost embarrassingly easy. Ingredients For the mushrooms: 1½ lb mixed mushrooms (cremini, shiitake, oyster), torn into bite-size pieces 3 tbsp olive oil 4 garlic […]
45 min · 4 servings A one-pot Mediterranean stew built on three pantry ingredients — chickpeas, eggplant, and crushed tomatoes — and finished with a small mountain of herbs. Vegan, gluten-free, and the kind of dinner that gets better overnight. Ingredients 3 tbsp olive oil, plus more to finish 1 large eggplant (about 1¼ lb), […]
30 min · 4 servings The Mediterranean breakfast that doubles as the easiest dinner you’ll make all week. Eggs poached in a spiced tomato base, finished with three fistfuls of fresh herbs. Ingredients 3 tbsp olive oil 1 yellow onion, diced 1 red bell pepper, diced 4 garlic cloves, thinly sliced 2 tsp sweet paprika […]
Two ingredients matter: the basil and the cheese.
Cucumber, tomato, feta, olives, and a herb-bright dressing.
A patient, fortifying weeknight risotto. Wine, stock, thyme, parmesan.
Eggplant, zucchini, tomatoes, lemon, herbs. The weeknight that feels like a holiday.
Crispy chickpeas, herbed quinoa, lemon-tahini. A lunch that holds for 3 days.