Latest posts
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Classic Hummus with Toasted Pine Nuts
Why you’ll love it Truly great hummus is all about texture — impossibly smooth, almost whipped, with bright lemon and good olive oil. The two tricks that get you there: simmering the chickpeas with baking soda so the skins practically fall off, and blending far longer than feels reasonable. Once you taste this, the tub…
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Garlic Parmesan Roasted Broccoli
Why you’ll love it High heat is the difference between sad, soggy broccoli and broccoli you’ll fight over: florets roasted at 450°F until the edges char and crisp, then tossed with garlic butter and a snowfall of Parmesan. It’s the side dish that regularly upstages the main course at my table. Quick facts Prep: 10…