Baked Apple Cinnamon Oatless Breakfast Bowl
Diced apple, cinnamon, and pecans baked into a soft, spoonable bowl of eggs, almond flour, flax, and chia, served warm on a cold morning.
Recipe collection
One-Pan & One-Pot Recipes
Every recipe here cooks in a single pan, pot, or dish, so there is one thing to wash.
Breakfast
Berry and Ricotta Breakfast Bowl with Toasted Almonds
Lemony whipped ricotta under warm burst blueberries and fresh June strawberries, finished with butter-toasted almonds and hemp seeds.
Carrot Cake Breakfast Bowl with Greek Yogurt and Walnuts
Thick Greek yogurt under warm spiced carrot and apple, a swirl of orange cream cheese frosting, and toasted walnuts for crunch.
Chicken and Sage Breakfast Patties
Homemade breakfast sausage of ground chicken, fresh sage, thyme, grated apple, and a hint of nutmeg, browned in a skillet and served with garlicky greens.
Crispy Salmon Cakes with a Poached Egg
Golden salmon cakes bound with egg and almond flour, seasoned with dill, scallion, and lemon, and topped with a soft poached egg.
Gingerbread Spiced Egg Bake
Eggs and whole-milk ricotta baked with ground and fresh ginger, cinnamon, and clove under toasted pecans, served warm with Greek yogurt.
Green Shakshuka with Feta
Eggs gently set in a skillet of buttery leeks, chard, spinach, and green herbs, finished with salty feta, lemon, and Aleppo pepper.
Korean Beef and Kimchi Breakfast Bowl with Sesame Spinach
Ground beef browned with garlic, ginger, and tamari, served with seared and fresh kimchi, garlicky sesame spinach, and vinegared cucumber.
Pumpkin Spice Chia Pudding
Chia seeds set overnight in almond milk and Greek yogurt with cinnamon, ginger, nutmeg, and clove, topped with toasted hazelnuts and pear.
Savory Greek Yogurt Bowl with Blistered Tomatoes, Olive Oil, and Dukkah
Thick lemony Greek yogurt under hot blistered cherry tomatoes and their garlicky oil, finished with crunchy hazelnut dukkah, cucumber, and mint.
Spiced Apple Dutch Baby
An almond flour Dutch baby baked over cinnamon apples in a hot skillet until puffed and golden, finished with lemon and a spoonful of Greek yogurt.
Steak and Egg Breakfast Skillet
Seared sirloin sliced over mushrooms, peppers, onions, and spinach, with eggs cooked right in the same skillet and July cherry tomatoes on top.
Strawberry Cottage Cheese Bowl with Toasted Pistachios
Whole-milk cottage cheese under a quick fresh strawberry chia jam and sliced berries, finished with toasted pistachios, lemon zest, and mint.
Turkey and Sweet Pepper Breakfast Hash with Turnips
Diced turnips browned until sweet and crisp-edged, folded with paprika-seasoned ground turkey, red peppers, and poblano, and topped with avocado.
Turkey and Zucchini Breakfast Fritters with Lemon Yogurt
Golden fritters of ground turkey, grated zucchini, feta, dill, and mint, bound with egg and almond flour and served with a cool lemon yogurt.
Turkish Eggs with Garlic Yogurt and Aleppo Butter
Soft poached eggs over cool garlicky yogurt, drizzled with warm butter infused with Aleppo pepper and finished with dill.
Vietnamese Lemongrass Pork Patties with Herb Salad
Springy pork patties seasoned with lemongrass, garlic, shallot, and fish sauce, seared and served over a crunchy herb salad with lime and chile.
Zucchini, Feta, and Dill Omelet
A tender three-egg omelet folded around golden summer zucchini, salty feta, and fresh dill, served with lemony arugula.
Lunch
Chicken Shawarma Salad with Garlic Sauce
Shawarma-spiced chicken thighs broiled until charred at the edges, sliced over a crisp chopped salad, and topped with whipped garlic sauce.
Chicken and Herb Summer Bowl
Lemon-garlic chicken thighs seared golden over crisp green beans, radishes, butter lettuce, and avocado, buried in a salad of five summer herbs.
Cod and Cauliflower Chowder
A creamy New England fish chowder of leeks, celery, thyme, and tender cauliflower, thickened with puréed cauliflower and filled with big chunks of cod.
Crab Louie Lettuce Cups
Sweet lump crab, jammy eggs, asparagus, and avocado in butter lettuce cups, spooned with a tangy Louie dressing of tomato, horseradish, and lemon.
Cumin-Spiced Lamb Kofta with Tahini Sauce
Ground lamb kneaded with onion, parsley, cumin, and cinnamon, shaped onto skewers and grilled, served with lemony tahini and a cucumber and tomato salad.
Garlic-Lime Pork Tenderloin with Jicama Slaw
Pork tenderloin marinated in lime, garlic, cumin, and oregano, roasted juicy, and sliced over a crunchy jicama and red cabbage slaw.
Grilled Lamb Burgers with Feta and Cucumber
Lamb burgers seasoned with garlic, mint, and oregano, grilled until charred and served in butter lettuce with smashed feta, tomato, and pickled cucumber.
Grilled Steak Salad with Chimichurri
Sliced grilled sirloin over romaine, arugula, tomatoes, cucumber, and avocado, dressed with a bright, garlicky parsley chimichurri.
Lemon Chicken and Asparagus Skillet
Golden chicken thigh pieces and spring asparagus in one skillet with leeks, garlic, butter, lemon, and a handful of fresh dill and chives.
Pork Banh Mi Lettuce Wraps with Pickled Radish
Thin slices of garlicky, peppery seared pork in crisp romaine leaves with quick-pickled daikon and carrot, cucumber, cilantro, jalapeño, and lime mayo.
Seared Ahi Tuna with Cucumber Ribbons and Horseradish Aioli
Sesame-crusted ahi seared rare, sliced over sesame-dressed cucumber ribbons and finished with a sharp horseradish aioli.
Seared Scallops over Arugula with Lemon
Sea scallops seared golden in a very hot skillet, set on lemon-dressed arugula, and spooned with lemon brown butter, shallot, and toasted hazelnuts.
Turkey Larb in Lettuce Cups
Ground turkey cooked with shallot and dressed hot with lime, fish sauce, and chili, tossed with mint and cilantro and spooned into butter lettuce.
Turkey and Cranberry Lettuce Wraps
Herb-roasted turkey tucked into butter lettuce with avocado, celery, Dijon mayo, and a bright raw cranberry-orange relish sweetened with allulose.
Warm Chicken and Cabbage Bowl with Mustard Vinaigrette
Seared chicken thighs over cabbage and leeks browned in the same skillet, tossed warm with a sharp Dijon vinaigrette, walnuts, and crisp radishes.
Dinner
Bison Meatballs with Broccolini
Tender bison meatballs bound with egg and almond flour, roasted until browned, and served with garlicky, lemony broccolini and parmesan.
Blackened Salmon with Avocado Salsa
Salmon fillets crusted in paprika, cayenne, garlic, and herbs, seared dark in cast iron, and topped with a cool avocado, cucumber, and lime salsa.
Chicken Piccata with Capers and Lemon
Thin chicken cutlets dredged in almond flour and seared golden, then sauced with lemon, capers, broth, and butter over quick-sautéed zucchini ribbons.
Creamy Tuscan Salmon with Spinach
Seared salmon finished in a garlicky parmesan cream sauce with sun-dried tomatoes, wilted spinach, and fresh basil, all in one skillet.
Dijon Herb Glazed Salmon
Salmon fillets spread with a Dijon, garlic, lemon, and fresh herb glaze and roasted on one pan with caramelized fennel and leeks.
Garlic-Crusted Pork Tenderloin with Green Beans
Pork tenderloin coated in a garlic, rosemary, Dijon, and parmesan crust and roasted on one sheet pan with blistered green beans and shallots.
Greek Lamb Bowl with Tzatziki
Oregano and lemon marinated lamb, seared until charred at the edges, over a chopped Greek salad with feta and olives and a cool garlicky tzatziki.
Ground Beef and Zucchini Skillet
Ground beef simmered with tomato, cinnamon, and oregano, folded with browned zucchini, and finished with feta, dill, and lemon in one skillet.
Harissa Salmon with Cauliflower
Salmon fillets spread with a homemade harissa and roasted on one pan with cauliflower until the fish flakes and the florets turn golden.
Herb-Roasted Chicken Thighs
Bone-in chicken thighs rubbed under the skin with garlic, rosemary, sage, and thyme, roasted crisp on a sheet pan over turnips and red onion.
Herb-Roasted Cornish Hens with Lemon
Cornish hens roasted with garlic herb butter under the skin over fennel and red onion, finished with roasted lemon squeezed into the pan juices.
Lemon Herb Baked Cod with Roasted Vegetables
Cod fillets baked under lemon, garlic, and herb oil on one sheet pan of caramelized fennel, peppers, red onion, and blistered cherry tomatoes.
Mussels in Paprika Tomato Broth
Mussels steamed open in a broth of crushed tomatoes, garlic, shallot, and paprika, finished with butter and parsley.
Pork Chops with Brussels Sprouts and Mustard
Thick bone-in pork chops seared golden, then finished in a creamy Dijon pan sauce with Brussels sprouts roasted crisp in the same skillet.
Salmon with Asparagus and Garlic Butter
Salmon fillets and spring asparagus roasted together on one pan, then topped with a melting garlic, lemon, and herb butter.
Seared Duck Breast with Cherry Pan Sauce
Duck breasts rendered slowly until the skin turns crackling and golden, served rosy and sliced with a sauce of cherries, shallot, thyme, and bone broth.
Steak au Poivre
Steaks pressed into cracked black peppercorns, seared hard, and served with a silky pan sauce of shallot, beef bone broth, Dijon, and cream.
Trout Amandine
Trout fillets dusted in almond flour and pan-fried golden, finished with browned butter, toasted almonds, lemon, and parsley over peppery watercress.
Venison Medallions with Juniper and Blackberry Sauce
Venison loin medallions seared in butter and served with a glossy blackberry, juniper, and bone broth pan sauce over garlicky wilted kale.
Sides
Braised Collard Greens with Garlic and Vinegar
Collard greens braised slowly with onion, plenty of garlic, chile flakes, and bone broth until silky, then sharpened with cider vinegar.
Braised Endive
Belgian endive browned in butter, then braised in bone broth and lemon until meltingly tender and glazed in its own juices.
Braised Red Cabbage with Apples
Red cabbage braised slowly with tart apples, onion, butter, cider vinegar, bay, and warm spices until silky, glossy, and gently sweet and sour.
Creamed Spinach
Two pounds of fresh spinach wilted, squeezed dry, and folded into a reduced cream sauce with shallot, cream cheese, parmesan, and nutmeg.
Grilled Okra with Paprika and Lime
Whole okra pods grilled until blistered and tender-crisp, then tossed in sweet paprika and garlic oil and finished with lime and flaky salt.
Grilled Zucchini with Lemon and Mint
Thick planks of summer zucchini charred on a hot grill, then dressed while warm with lemon, garlic oil, torn mint, and toasted pistachios.
Mashed Cauliflower
Cauliflower and garlic steamed until very tender, steamed dry, and mashed with butter, sour cream, and chives into a fluffy, rustic mash.
Pan-Seared Fennel with Parmesan
Fennel wedges seared golden in olive oil, steamed until tender in the same pan, then broiled under a crisp cap of parmesan and finished with lemon.
Parmesan Roasted Asparagus
Asparagus roasted hot on a preheated pan, then crowned with garlicky parmesan that melts and crisps, finished with lemon juice and zest.
Roasted Balsamic Brussels Sprouts
Brussels sprouts roasted cut side down until deeply browned, then tossed in the hot pan with balsamic vinegar, thyme, and a pinch of flaky salt.
Roasted Cauliflower Steaks with Salsa Verde
Thick cauliflower slabs roasted deep golden and tender, spooned over with a bright salsa verde of parsley, mint, capers, anchovy, and lemon.
Sautéed Green Beans with Almonds
Crisp-tender green beans steamed and seared in one skillet with garlic and shallot, then tossed with butter-toasted almonds and lemon.
Sautéed Summer Squash with Basil
Yellow summer squash seared golden in olive oil, finished with garlic, butter, lemon, and torn basil, and topped with parmesan and toasted pine nuts.
Sautéed Swiss Chard with Garlic and Lemon
Rainbow chard cooked stems first, then leaves, in olive oil with golden slivered garlic and chili, finished with lemon zest and juice off the heat.
Wilted Radicchio with Anchovy and Walnuts
Radicchio wedges wilted in garlicky olive oil with melted anchovy, finished with a little balsamic and toasted walnuts.
Snacks
Beef-Stuffed Grape Leaves
Jarred grape leaves rolled around ground beef, cauliflower, herbs, and warm spices, then simmered in lemony broth until tender.
Chicken Liver Pâté with Cucumber Rounds
A silky chicken liver pâté with butter, shallot, thyme, and a little cream, sealed under butter and spread on crisp cucumber rounds.
Chinese Tea Eggs
Hard-cooked eggs with cracked shells steeped overnight in black tea, tamari, star anise, and cinnamon until marbled and fragrant.
Cottage Cheese Stuffed Peppers
Red bell pepper boats roasted until sweet, filled with whipped cottage cheese, parmesan, garlic, and scallion, and baked until puffed and golden.
Creamy Ricotta Cinnamon Dip with Pears
Whole-milk ricotta whipped silky with cinnamon, vanilla, and orange zest, topped with toasted pistachios and served with crisp slices of winter pear.
Deviled Eggs with Greek Yogurt
Creamy, tangy deviled eggs made with whole-milk Greek yogurt, Dijon, and olive oil, finished with sweet paprika, chives, and dill.
Edamame with Sea Salt and Chili Flakes
Bright green edamame boiled in their pods, then tossed while hot with toasted sesame oil, flaky sea salt, and red chili flakes.
Egg Salad Stuffed Avocados
Ripe avocado halves filled with a creamy, mustardy egg salad flecked with celery, chives, and dill, then dusted with sweet paprika.
Rosemary Parmesan Crisps
Lacy, golden crisps of baked parmesan flecked with fresh rosemary and black pepper, ready in about 15 minutes and crunchy to the last bite.
Seared Steak Bites with Horseradish Cream
Cubes of sirloin seared hard in a hot skillet, tossed with garlic, thyme, and butter, and served with a cool, sharp horseradish and chive cream.
Trout Cucumber Boats with Dill Cream
Cucumber halves hollowed into boats and filled with a lemony dill cream and flakes of gently poached trout, topped with chives and black pepper.
Turmeric-Ginger Chicken Skewers
Chicken thigh pieces marinated in turmeric, ginger, garlic, lime, and coconut milk, threaded onto skewers and grilled until charred at the edges.
Za'atar Lamb Poppers with Mint Yogurt
Bite-size lamb meatballs seasoned with a homemade za'atar of thyme, sumac, and toasted sesame, roasted crisp and dipped in a cool mint yogurt.
Crockpot Meals
Instant Pot Meals
Bo Kho, Vietnamese Lemongrass Beef
Beef chuck pressure-cooked in a fragrant broth of lemongrass, ginger, star anise, cinnamon, and tomato until tender, with carrots and fresh herbs.
Chicken Vegetable Soup
Chicken thighs pressure-cooked in bone broth with carrots, celery, onion, and thyme, finished with zucchini, kale, lemon, and fresh dill.
Cilantro Lime Shrimp
Shrimp pressure-cooked in a garlicky lime butter broth, tossed with cauliflower rice and red pepper that soak up the sauce, and showered with cilantro.
Cod Veracruz
Cod fillets poached in a Veracruz sauce of tomatoes, sweet peppers, green olives, capers, and jalapeño, the sauce pressure-cooked in minutes.
Creamy Mushroom Soup with Thyme
Cremini mushrooms browned in butter and pressure-cooked with onion, garlic, thyme, and bone broth, blended and finished with cream and lemon.
Cuban-Spiced Bison Picadillo
Ground bison simmered with peppers, onion, garlic, tomatoes, cumin, oregano, green olives, and capers in a savory, briny sauce.
Egg Roll in a Bowl
Ground turkey browned with ginger and garlic, then pressure-cooked for one minute with cabbage, carrots, and tamari and topped with chili mayo.
Galician-Style Octopus
Octopus pressure-cooked until tender, sliced, and dressed the Galician way with good olive oil, paprika, and flaky sea salt.
Ginger-Scallion Chicken with Bok Choy
Chicken thighs pressure-cooked in a gingery broth until silky, served with tender bok choy and a sizzling ginger-scallion oil.
Lamb Tagine with Apricots and Almonds
Lamb shoulder pressure-cooked with onion, ginger, cinnamon, cumin, and saffron until tender, finished with fresh apricots and toasted almonds.
Poached Salmon with Lemon-Dill Yogurt Sauce
Salmon fillets gently cooked in the Instant Pot over a lemon and dill court-bouillon, served with green beans and a cool lemon-dill yogurt sauce.
Pork Vindaloo
Pork shoulder marinated in vinegar, chiles, garlic, ginger, and warm spices, pressure-cooked into a tangy, fiery, deep red curry.
Pork and Vegetable Stew
Pork shoulder pressure-cooked with tomatoes, rosemary, and garlic, with carrots, celery, mushrooms, and green beans added late so they hold their shape.
Sausage, Cauliflower, and Spinach Soup
Homemade fennel sausage browned in the Instant Pot, then cooked with cauliflower and broth, half puréed until creamy, and finished with spinach.
Shrimp Boil with Fresh Sausage and Old Bay
A summer shrimp boil from the Instant Pot, with shell-on shrimp, homemade sausage, cauliflower, and green beans tossed in Old Bay garlic butter.
Shrimp Moqueca, Brazilian Coconut Stew
Bahian shrimp stew of coconut milk, red palm oil, sweet peppers, tomatoes, and lime, the base pressure-cooked in minutes and the shrimp poached in last.
Shrimp Scampi with Zucchini Noodles
Garlicky shrimp pressure-cooked in lemony broth, then tossed with zucchini noodles in a glossy butter sauce with parsley and chili flakes.
Shrimp and Okra Gumbo
A Creole gumbo of onion, celery, and green pepper, tomatoes, and okra, thickened by the okra itself, with shrimp poached in at the end.
Squid in Its Own Ink
Tender squid stewed in a glossy black sauce of squid ink, tomato, onion, garlic, and paprika, the Basque classic calamares en su tinta.
Turkey Chile Verde with Tomatillos
Turkey thighs pressure-cooked in a tart tomatillo, poblano, and jalapeño sauce, then shredded and finished with cilantro and lime.
Turkey Kofta in Yogurt Sauce
Spiced turkey meatballs browned and pressure-cooked in a tomato and paprika broth, then finished with a tangy garlic yogurt sauce and mint.
Turkey Meatballs in Marinara with Zucchini
Tender parmesan and herb turkey meatballs pressure-cooked in a garlicky marinara, then simmered with zucchini and finished with fresh basil.
Soups
Bison and Wild Mushroom Stew
Bison simmered slowly with a mix of mushrooms, onion, carrot, celery, thyme, and rosemary in a rich beef bone broth until tender.
Callaloo with Crab
A thick, silky Caribbean soup of greens and okra simmered in coconut milk with thyme and chile, then folded with sweet lump crab.
Duck Consommé with Ginger
A clear, deeply savory broth of duck legs simmered slowly with ginger, star anise, and scallion, strained, and served with tender shredded duck, mushrooms, and bok choy.
Lamb and Harissa Soup with Cauliflower
Chunks of lamb simmered in a spiced harissa and tomato broth with cauliflower, then brightened with lemon and cilantro.
Pork Belly and Cabbage Soup with Star Anise
Pork belly simmered until meltingly tender in a broth of ginger, star anise, tamari, and scallion, with silky napa cabbage.
Tom Kha with Shrimp
Thai coconut soup with shrimp, mushrooms, and tomatoes in a lemongrass and ginger broth built on the shrimp shells, finished with lime and fish sauce.
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