A twist on the classic, this broccoli and wild mushroom soup uses coconut milk instead of heavy cream to achieve that velvety creaminess that I’ve been craving as the weather turns. While I use a mushroom chicken broth for the ultimate flavor, you could substitute vegetable stock to make this entirely vegan.
Creamy, tangy, rich and full of goodness, I whipped up this sardine and artichoke spread for a delicious and nutritious snack that also happens to get more fish into my kiddo’s diet.
Soft, chewy and just slightly crisp around the edges, this is as close to restaurant-style naan as you can get at home.
Candied ginger and buttery figs put a spin on this classic double chocolate sheet cake. While it's certainly a treat, this recipe is slightly lower in sugar than most cakes and relies heavily on coco powder to bring the flavor.
Perfectly tender, pink flank steak is effortless with a sous vide, which I used for these tacos with fennel slaw. For the salsa, I took the basic method from my legendary orange sauce and added some red and orange peppers for that fall color and a touch of sweetness.
The sweet, earthy flavors of turmeric bring out the best in these simple, roasted cauliflower steaks for a vegetarian side or main that can stand all on its own. When the cauliflower comes hot out of the oven, we drizzle it with a little spiced ghee that needs nothing more than a minute on the stove with a touch of fragrant garam masala.
Cardamom and saffron add a flowery and earthy touch to this classic rustic galette recipe that’s made just a tad more exciting with a nutty pistachio crust. We loved having it as a dessert one day and breakfast the next with a dollop of whipped coconut cream.
An entire bunch of fresh herbs and sweet, creamy coconut milk tame the heat of the chilies in this quick, easy and so satisfying green shrimp curry. While this recipe is wonderful any time of year, it’s actually pretty perfect for a hot summer night when you need to turn up the heat and sweat a little to cool off.
Creamy, nourishing, filling and super delicious, these baked eggs with kale are the easiest and tastiest way to get more greens into your breakfast. While coconut milk and lemon thyme make this breakfast (or easy dinner!) feel like a treat, they’re beyond simple to whip up.
Fenugreek flatbread, known as methi thepla, is a common snack food in the Indian state of Gujarat. Made with dried fenugreek leaves, whole wheat flour and an array of spices that you can mix and match, it’s a surprisingly simple, extraordinarily delicious, healthy and filling treat for anytime of the day.