This recipe is adapted from my Butternut Squash Mac and Cheeze recipe from 2011. While the former version is a huge hit on the blog, some of you didn't like how sweet the sauce is. I've been playing around with this recipe every time I make it. This version I'm sharing today is still quite sweet thanks to the butternut squash and cashews, but I've tried to balance it out better with some smoky seasonings like liquid smoke, chili powder, smoked paprika, and some hot sauce for a kick and more…

Warm the olive oil in a large, broad ovenproof skillet or heatproof baking pan over low heat. There should be enough olive oil to cover the bottom of the pan; don’t skimp. Add the garlic and cook until it turns golden, a few minutes. Raise the heat to medium-high and add the shrimp, some salt …

Noodles layered with tomato sauce, roasted eggplant slices, and herbed tofu.

I won’t lie: I generally feel — being a Jewish kid from suburban New Jersey — about the least qualified person on earth to talk about biscuits. My grandmother didn’t make bi…

I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you’ve done over the weekend. They’re for getting back on the gym horse…

However the first quick breads came about, I am grateful. When else do we get to essentially dump ingredients in a bowl, stir, bake, and then be rewarded for our minimal efforts with a warm golden loaf of bread for the table? Here is the basic recipe I’ve settled on over the years, with plenty of variations for just about any occasion you can think of. For an average weeknight meal, or even a non-average dinner party, I really like this basic buttermilk loaf all on its own.

I’ve never met a chickpea I didn’t like. Chickpeas have a satisfying texture and nutty flavor that shine when dressed with a simple vinaigrette, so I’ve especially been enjoying them lately in salads. And this chickpea salad is a special one, full of tender beans, chewy barley, and crunchy zucchini, all held together with a bright, refreshing vinaigrette. The contrasting textures are what makes this salad so fun to eat.

This baguette recipe is the push you need to start baking your own bread. It will only take you 4 hours and it will rival your favorite bakery's french bread.

When we’re visiting my grandmother in England, she always serves afternoon tea…

Burrito Bowl! With black beans, rice, avocados, salsa, red cabbage, and lime.

Have you seen the little book, Lunch at the Shop: The Art and Practice of the Midday Meal? It's great on many fronts, and I made these Lentils folded into Yogurt, Spinach, and Basil from it.

Meet the mother sauces of vegan cooking.

The best kind of kitchen magic we know.

Flashing back to my youth, nothing brought me more joy than finding a mini turkey and cheese baguette inside my lunchbox. They were petite and dainty and oh-so-satisfying, with just the right ratio of crunchy bread to light spread and savory fillings. But along the way, both bread products and baguettes left my life. And while I’ve made do with matzoh and rice cracker stand-ins, I missed the shape, taste, and texture of my original sandwich.

Tomatoes do double duty in the summer's best pasta -- and it all comes together in the time it takes to set the table.

The vibrant and hustling streets of Tel Aviv are flooded with falafel stands. They usually open up shop around noon for the on-the-go lunch crowd and stay open late, catering to the energetic night owls looking for cheap grub. My father was born and raised in Tel Aviv and remembers going to the neighborhood cart and ordering the only thing they had: basic fried chickpea fritters, served in a white flour pita and topped with tahini, and maybe some chopped salad — if you were lucky.