Carrot Red Lentil Salad

Working with spring harvest can feel like foreplay for summer. The ground isn’t quite warm enough to plant anything that fruits. Only the kales and overwintered plants can shake off the chill of the night and look ready for the day the next morning. Spring...

White Bean Dip

Historically, this white bean spread has needled me. Like scrambled eggs, it relied too heavily on other flavors to add interest. At every event, we’d set it out. Every time a bowl came back empty, I’d feel a perplexed surprise. A lot of our food is...

Fennel Broth

When we have fennel broth, we get clams. Steaming clams off in fennel, butter and wine is a clam game changer. Use only the bits of fennel that you can’t use anywhere else. Like the core, stalk and brown oxidized layers that you wouldn’t use otherwise....

Leek Broth

Leek stock adds body to vegan soups and a little depth to rice and pasta. Rinse the leeks well but unless you downright wash each layer, you’ll probably see a touch of dirt sediment at the bottom of the pot. This is because as leeks grow, dirt is mounded at...