Grissini bring charm and drama wherever they appear. The beloved thin and crispy Italian breadsticks are great alongside a cheese board, welcome crumbled over soup, and are forever kid-friendly. At their best, they maintain snap and crunch, radiate imperfect handmade charm, and can (arguably) rival flowers when arranged in “bouquets” running the length...

This is a hearty, rustic, warm-you-from-the-inside baked pasta casserole. It’s what to make when the weather report icons are snowflakes or thunderclouds. Mustard notes cut into the starchy goodness of potatoes and pasta. Dueling cheeses bridge all the components, and shredded cabbage and leeks deliver winter green. It’s the sort of thing you can prep...

This sauce looks bland from here. I know. All that white. But it’s totally not. I’ve had a jar of it in the refrigerator for the past week, and it’s one of those things that makes just about everything you put it on (or in) better. I go about making it in a mortar and pestle, but have done it in a food processor or blender in the past when I’m short...

Cooking kale for just a flash over high heat without being shy with garlic is my go-to method for cooking kale, or most greens really. You want it simple and fast, so the kale retains a hint of structure and plenty of color and vibrancy. It works for kale, chard, or spinach – your choice! What Can You Serve with These Greens? I use greens quick-cooked...

These are buttery, whole-wheat shortbread cookies – fragrant with rosewater, flecked with toasted nuts and dried rose petals. They have a crunchy dusting of sugar on top that provides a satisfying, sweet tongue scratch, and are punctuated with black sesame. I’m not going to lie – it took a few attempts to nail them down, as many of you know, dealing...

My take on buttermilk pie – a twist on a beloved, easy to make, classic pie. Favorite aspects here are a bright, tangy, and silky textured filling cradled by a buttery, structured, home-made crust. Buttermilk is the backbone of the custard filling. And in this version, maple steps in as the sweetener, the salt isn’t shy, balancing everything out. Lastly,...