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This white bean soup comes together quickly thanks to the utilitarian gift that is a can of beans. While you can certainly make your own pesto for this recipe, we use our favorite store bought version … read more

This beautiful golden hue comes from egg yolks coating each grain of rice before cooking. The key is to use organic or pasture raised eggs to get that orange hue. The egg yolk is simple and subtle … read more

This salad is simultaneously bright, refreshing, crunchy, and decadent. The effort of frying shallots yields more than the addictively savory fried allium; the reserved oil gets imbued with the shallo … read more

This salad is great for making use of all of the leafy greens in season, notably lacinato kale. First, the kale is massaged till tender, before being luxuriated in a generous dousing of a homemade cae … read more

Recipe by our friend Ali Hooke! I love a pâté. I think it’s such a great way to incorporate a ton of flavor into a smooth, creamy bite. Making it fresh in a blender will give it a light, whipped … read more