Berry Galette with Whole Wheat Pecan Crust

  I have a confession to make: I don’t really like pie crust. Perhaps because I’ve had a few too many soggy-bottomed, storebought crusts. I hate wasting food, but luckily there is usually a willing recipient nearby who will take my crust after I’ve scraped out my...

Carrot Top Pesto

  It’s easy to forget that carrots are actually roots, since we’re so used to seeing them packaged by themselves. But in order to grow, they need their lacy greens to soak up the sun above ground. And like most root vegetables, the greens are also edible.  ...

Brown Butter + Chocolate Ganache Cake

I’m going to ask you to politely ignore the fact that this recipe calls for a pound of butter.  Or get excited about it.  Either way, positive vibes only.  This election season has been extra tense and vitriolic, so we need to find goodness wherever we can.  And brown...

Corn + Parmesan Broth

When you cut the kernels off of a corn cob (like maybe for this summer shrimp pasta), what do you do with the cobs?  Most likely you throw them away, or perhaps you’re a good citizen and compost them.  But either way, it’s a shame to toss them because they still hold...

Summer Shrimp Pasta with Corn + Capers

This has been a summer of pasta dinners for us, especially after our trip to Italy in early July.  I love burst tomato sauces because they’re quick, easy, and much fresher than a can of sauce.  My favorite tomatoes are sungold cherry tomatoes because they’re so sweet...