Adding tomato water to pita is one of those ideas hiding in plain sight & is so satisfying. The circle of no-waste for tomatoes is complete.

Korean Spicy Soy Sauce is an umami bath that’s chock-a-block w/ peppers and aromatics. Spoon it over everything from herbed rice to meat.

Tomato Water takes less than 10 minutes to make and can be used for bread, vinaigrettes, and stock. No waste and freezes beautifully.

Delightful 100% whole grain recipe from the “Mother Grains” cookbook. An ideal texture & the flavor sings thanks to a touch of orange zest.

Lilia’s Mafaldine With Pink Peppercorn is basically cacio e pepe with pink peppercorns in lieu of black pepper. 5 ingredients – a favorite.

Fresh Ginger Cake with Honey Whipped Cream & Candied Kumquats adapted from “Ready for Dessert” & “Salt Fat Acid Heat”.
Outstanding.

These come together faster than the oven heats. Rugged exterior w/ a light scone-like interior, 35% whole grain, and freezes beautifully.

Smashed Cucumbers With Feta & Dill Pickle Dressing is a perfect summer side. I’ve made it every Saturday for the last several weeks.

Adapted from “On Vegetables”, refrigerator Pickled Onions & Garlic are great for sandwiches, cucumber salads, and vinaigrettes.

Adapted from “Perfect Pan Pizza” – Punchy & herby tomato sauce that’s perfect for a New York-style or Sicilian pizza. (easy/no machine)

The slow joy of Naturally-Leavened Sourdough Bread. Post includes tips, video links, a note-taking spreadsheet, and detailed instructions.

Gjelina’s Chickpea Stew is spiked with harissa and cooled by spiced yogurt in perfect proportions. The flavor is intensely layered.

Beautiful color, flavor, and an airy texture thanks to the sourdough starter and whole grains. Some of the best pancakes I’ve had.

(v, vg) Superiority Burger’s Sloppy Dave from their cookbook. These meatless sloppy joes are 21st century comfort food.

Tartine’s Pumpkin Tea Cake gently adapted with roasted butternut squash & 20% spelt. Canned pumpkin can be used. Outstanding flavor.

This 5 ingredient Roasted Eggplant and Red Pepper Dip is a rich and delicious side that’s great to scoop up or spread on a wrap.

Eleven Madison Park’s Granola is better than a deconstructed cookie. The ideal balance of crunchy, salty, and sweet + a great travel snack.

Adapted from Cook’s Illustrated. Ideal balance of umami, herbs, and heat, and the leftovers are excellent. Neat and tidy cooking process.

Sourdough Naan from Sarah Owens’ cookbook, “Sourdough”. Straightforward and can be mixed and baked the same day with great results.

Stinging Nettle, Garlic Confit, Goat Feta, and Fried Egg Sourdough (Naturally-leavened) Pizza. Adapted from the Gjelina cookbook.

Chimichurri sauce adapted from the Baco and Gjelina cookbooks. Fresh herbs, olive oil, & a little heat. A mental vacation of chopping bliss.

Butternut Squash (Pumpkin) Bolognese from the cookbook “Six Seasons”. Delicious make-ahead dish and freezes beautifully.