• Seedy Crackers

    They’re crispy, as any cracker should be, and like so many crackers aren’t, these are on the healthyish side — look, no gluten. I’m using these right now to dip into hummus, but I see so many other possibilities. It’s spring, y’all, which means party time, which means Champagne time, and now, homemade cracker time, too.

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  • Eggplant with Crispy Garlic, Yogurt + Herbs

    I’ve been in a such an eggplant mood these days. In the last couple of weeks, I’ve made this salad, an even easier version of eggplant Parmesan (that I ate before I had time to take a photograph), and now, this. But when eggplant’s only $1 apiece, I’m going to keep on buying it, even though it’s still a little early in the season.

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    Eggplant with Crispy Garlic, Yogurt + Herbs
  • Chopped Broccoli Salad

    There’s something innately satisfying about a chopped salad. The texture, the small, easy to eat bits, the slight messiness of it all. Plus smaller pieces mean you can get some of all of the different things in the salad on your fork at one time. It’s efficient.

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    Chopped Broccoli Salad
  • Buckwheat Grissini

    If you’ve ever been to a trattoria or pizzeria in Italy, then you know grissini, the super-thin breadsticks in paper wrappers that are on the table when you sit down. Crunchy and cartoonishly long, they are the perfect thing to nibble on with your first glass of vino rosso.

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    Buckwheat Grissini
  • Chocolate Chip Skillet Cookie

    I’ve always thought big cookies were ridiculous and unnecessary things, like Super Big Gulps and burritos the size of your arm. Why on earth would anyone want to jumbo-up a cookie when a batch of scooped out, one by ones will do?

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    Chocolate Chip Skillet Cookie

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