the recipe index
every newsletter recipe (+ Q&A topic) in one place
early spring
light & flaky spring tart
savoury pantry pasta
crispy tofu & cauliflower curry
sourdough cardamom braids & cinnamon knots
green onion aglio e olio
zesty chickpea tajine
saucy grilled asparagus
the weekday bowl
cheese & herb scones
a pea salad mountain
wild garlic spanish omelette
radicchio & walnut pasta
blood orange beetroot chocolate cake
a shortcut citrus “sorbet”
spiced parsnip loaf
crème caramel, two ways
late spring
simple + speedy soups, salads & sandwiches
flaky scallion flatbreads
five ways to prepare & enjoy radishes
three green pastas
spring blossoms recipes
cardamom panna cotta and vanilla poached rhubarb
a creamy parmesan dip / sauce / dressing
roast artichokes, roast garlic vinaigrette & artichoke heart salad
creamy green herb salad dressing
a spring noodle salad
garlic scape, roast garlic & thyme focaccia
rhubarb (and wild strawberry) white chocolate macadamia cookies
early to mid-summer
peach caprese
charred cabbage with smoky tahini
sourdough “fougaccia” (fougasse X focaccia)
samphire & apricots with burrata, basil + lemon
romano beans & toasted pine nuts
zucchini blossoms with a whipped herb cream
the caprese(ish) dish
a gooseberry “fool”
beans, more ways than one
Danish boller (bread rolls)
a very green pea & broad bean soup
strawberry & fig leaf (lime) semifreddo
raspberry beetroot salad with pistachio feta
lentil kohlrabi hand pies with tzatziki on the side
fennel bean piccata with frizzled fennel, shallot, and lemon
a mid-summer custard tart
chard or potato börek swirls
a seriously summery sandwich
mid- to late summer
gratin d’aubergines
halloumi burgers with sweet chili sauce
slow-roasted tomato galette
toasted almond plum cake
summer squash carbonara
fluffy egg white pancakes
tomato pesto orzo
garlicky broccoli with hazelnuts
creamy green bean + grape salad
ajoblanco with melon, cucumber & grapes
corn, celery & potato soup
summer verdure e lasagne al forno
creamy chanterelle & broccoli tagliatelle
eggplant, red onion, and tomato pasta
corn cacio e pepe
zucchini basil pasta
red lentil tomato pasta
autumn
pear & ginger scones
leek and butternut squash risotto
sweet potatoes with chiles and lemon
a pear & hazelnut chocolate cake
warmly spiced peanut stew
chickpea noodle soup
two-day tiramisù
cinnamon date butter
a sesame, fig & walnut loaf
simple old-fashioned porridge
Norwegian apple cake with pears & almonds
mushrooms milanese (oyster mushroms cooked in the style of cotoletta alla milanese)
a crisp celery and fennel salad
fresh ginger sweet potato loaf
a simple sauerkraut
cabbage & spätzle soup
roast winter squash soup
pumpkin pancakes
honey-poached quince (+ cheat’s quince jelly)
subtly chocolatey madeleines
winter
cheerful chickpea pot pie
waldorf-ish salad
caramelised onion, leek and potato galette with a cheese and chive crust
hearty mushroom stew
big winter salad
spiced quince & chestnut cake
creamy leek and mushroom puff pies
fennel grapefruit salad
a ribollita-ish dish
luscious lemon linguine
parmesan and lemon white bean pasta (three ways)
leek, celeriac, and white bean soup
kohlrabi slaw with toasted flaked almonds
potato and sunchoke “boulangère”
variations on pasta e ceci
rosemary spiced nuts
a light and crisp pomelo endive salad
rutabaga rösti with sage & crème fraîche
You asked, I answered! Find all the (solicited!) advice from seasonal sundays in the repertoire down below.
“How should I boil my eggs?”
“Where do you find inspiration for your recipes?”
“What are three kitchen tools you can’t go without?”
“How do I deal with foods I don’t like the smell or taste of?”
“What ingredients should I keep in the kitchen to make quick meals easier?”
“Is there anything I can eat to ease seasonal allergies?”
“Help! My onions and potatoes keep sprouting!”
“How do you keep herbs fresh?”
“What’s the best way to cook beans from dry?”
“How can I stop letting produce go bad?”
“Is it safe to eat asparagus raw?”
“Who is inspiring your cooking?”
“How do I know what foods are in season?”
“What are some tips to cut back on eating junk food and/or feeling guilty about it?”
“How do you organise your fridge?”
“Menu suggestions for last-minute dinner guests?”
“How do you deal with cooking fatigue?”
“What are three tips of the trade that you use at home?”
“What salt do you use?”
“What are your pantry/fridge staples?”
“What should one consider when designing a kitchen?”
“Do you always need to wash fruits and vegetables?”
“How do you keep supermarket basil alive?”
“Is there a trick for storing aubergines?”
“What are your three favorite cookbooks?”
“How can I hate doing dishes less?”
“How can I help someone I love eat a little bit better?”
“Is there a reason you don’t share meat recipes, if you eat meat?”
“Do I need to throw out all my plastic and nonstick cookware??”
