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I posted this mashed potato recipe years ago, and hundreds of you have cooked them! But, seeing as mashed potato season is just around the corner, I thought I’d update the recipe with a few notes and suggestions. Creamy, buttery peaks and cloud-like potatoes are drizzled with a saffron garlic butter. Top the potatoes with a toasted almond, coriander, sesame sprinkle, and it’s incredibly delicious. Simple, but with enough of a twist to make them special. Best Type of Potato to Use People really dig in with opinions about what type of potato is best when it comes to making mashed potatoes. I like the creamy texture most waxy “new” potatoes bring to the party. Yukon golds or yellow finns are my go-to. That said, many people use russet potatoes. Russets have a higher starch quantity, and can contribute to a beautiful, fluffy bowl of potatoes for sure. But my secret weapon is smaller, waxy potatoes. They’re so creamy, and lend a beautiful, naturally rich texture you can’t get otherwise...

I make a version of these cinnamon rolls nearly every year for Christmas. The first time I made them was in 2010, inspired by the version in Lotta Jansdotter’s book . They’re beauties. Everyone LOVES them. The base recipe is for a version of Lotta’s beautiful, homemade, hot from the oven, loaded with sugar and spice, golden, buttery, classic cinnamon rolls. Cinnamon Roll Basics To make cinnamon buns you start by making a buttery yeast dough. I know some of you shy away from yeast-based recipes, because of perceived difficulty, but these really are fun to make. One thing to know, they do take time. You’ll need to let the dough rest and rise at various points, but most of that time isn’t active, so don’t let that deter you. Also, once you get the hang of things, you can play around with all sorts of different fillings in future batches. If you want to explore something beyond cinnamon sugar, the filling can be anything from jam, a sweet compound butter, a flavored cream cheese fillin...

If you’re invited to a potluck this winter, consider bringing this. I first published the recipe over a decade ago, and still cook it regularly for a whole host of reasons. We’re talking about plump raviolis tossed with toasted hazelnuts, lemony flecks of chard, and deeply caramelized onions. You’ve got crunch from toasted hazelnuts, and brightness from a bit of zest. It’s delicious, flexible, and totally satisfying. Also, appropriately, it makes a great vegetarian main for gatherings like Thanksgiving. I’ve updated and streamlined the instructions and ingredient list here so it reflects how I make it today. For example, I used to cook the chard on the side, but now I don’t bother, and just massage it with lemon juice. Little tricks and improvements, and in this case, one less pan to clean. You can prepare most of the components ahead of time, and throw it together in less than five minutes when you’re ready to serve it up family-style. Whenever I have a window in the days prior, I w...

This is one of my favorite ways to cook green beans – five ingredients, one skillet. I know some of you are married to your traditional way of cooking them, but if you are in the market for a new version, give this recipe a go.  Simple Green Beans I cook green beans a couple times a week during certain seasons, and this version with its slightly quirky combination of ingredients is one I come back to over and over. It is light and bright, healthy and delicious. Simply cook a bunch of chopped leeks (or scallions) until they are golden and a bit crunchy, toss in some chopped dill, and then add the green beans. Do your best to not overcook them and you’re all set. If this recipe isn’t quite your jam, but you love beans, try this Green Bean Slaw , these Yellow Wax Beans & Scallions , Feisty Green Beans (so good!), or this Yellow Bean Salad . Side dish vs. Main dish While I’ve written this recipe as more of a side dish – you can easily bump it up to main dish status. I someti...

I thought I’d share my all-time favorite brussels sprouts recipe with you. It’s a slightly extended version of the one I included in Super Natural Cooking , but to be honest, calling it a recipe is a bit of a stretch. It involves a skillet, less than five ingredients, about ten minutes of your time, and minimal culinary skills. What makes this brussels sprout recipe special? It’s so simple. And you end up with vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan. I then lightly dust them with cheese and serve. This time of year it’s not unusual for us to cook them like this two or three times a week. Even if you’re a sprout skeptic, this golden-crusted version has the ability to turn the most vigilant brussels sprout loathers around. What To Look For A couple shopping tips before you get started, look for brussels sprouts that are on the small size and tightly closed. The tiny ones cook through quickly. Larger ones tend to brown on t...

I spent a good chunk of time this week cooking beautiful Indian food from the recipes in Dishoom . With the air-quality in Los Angeles getting increasingly bad, staying inside to cook through a number of intensive recipes helped me take my mind off the increasingly heart-breaking situation here in California and West Coast. In addition to the bhel puri, multiple chutneys, mattar paneer, black daal, aloo sabzi, and a technicolor-flavored garam masala, I put a wonderfully sweet watermelon to use. It was a gift from a neighbor we’re lucky to have. I used little chunks of it in place of pomegranate seeds in the bhel puri, and then whipped up this chia-centric Watermelon Raspberry Breakfast Bowl in the blender. You can see it pictured here topped with extra watermelon balls, toasted almonds, crushed freeze-dried raspberries, and a sprinkling of chia seeds. I can imagine a kid-friendly version where you serve it in a tall glass, and sink a bunch of whole watermelon balls into it. The whole...

Great vegan recipes are like gold. Especially when they feature whole foods, and lots of plants. This type of cooking supports your health and overall well-being in important ways. No meat? No dairy? No eggs? Don’t sweat it. There are many other ingredients to get excited about when you’re cooking and eating. Skip to: Vegan mains Soups Salads Dips, Snacks and Appetizers Drinks and Desserts Mains Caramelized Tofu Caramelized strips of tofu served over sautéed shredded brussels sprouts. Sunshine Pad Thai One simple trick makes this a turmeric noodle version of a classic. Last Minute Red Lasagna This is a true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles. Quick Vegan Enchiladas In the oven in less that ten minutes, and a healthful alternative to all the heavy cheese versions out there. With black beans, sweet potatoes, and a stealthy turmeric boost. Sushi Bowl a de-constructed sushi roll – brown rice, tofu, avocado, toasted nori and green...