It's winter, nearly the new year, and uncertain times. With that convergence, we could all do with some hygge right now. You might have heard about hygge, a Danish word that’s made a splash beyond its... more

It's the middle of December, and I should be in the woods. More precisely, I should be in the woods freezing my toes off, quite possibly in the dark, most likely in the rain. And I'm feeling nostalgic... more

You say holidays, and I say gravlax. In our Danish-American home, the winter holiday season is not complete without making home-cured salmon gravlax. It’s simple to make and an easy, elegant appetizer... more

Thanksgiving has passed, but that’s no reason to stop eating cranberries. These pert and tart berries are a welcome addition and decorative garnish throughout the year, and especially brighten up a wi... more

Bring on the layers when it’s cold outside. And before you reach for your fleece or parka, let’s be perfectly clear: We’re talking about salads. That’s right, salads have a place in the fall and winte... more

The holidays can be stressful, so take the pressure down a notch and feed and entertain with a decorative cheese platter. Cheese is a perfect accompaniment to cocktails, an inviting appetizer or, heck... more

For a long time, I steered clear of tomatillos -- not because of an aversion, but I simply didn’t know what do with them. Well, I am here to tell you that these little tomato-esque “vegetables” are ea... more

Sometimes, all we need is soup. It’s not a cure-all, but sometimes it's just right. A pot of soup feeds a family; it warms and nourishes, and fills our kitchen with delicious aromas. It’s also an effi... more

If it's possible to express sentiment over a sausage, then the merguez would be considered my first true love. I had my first taste of this North African sausage when I lived in Paris. It was unlike a... more

The cooler season begs for layers -- and not just when it comes to clothing. Behold the lasagna. This hefty casserole is layered with three cheeses, a meaty tomato sauce and -- wait for it -- kale.... more

This bright and festive starter is part-salsa, part-ceviche. It’s not meant to be a simple dab to complete a chip, but rather a command to attention with a jumble of shrimp awarded star billing in a k... more

Pilaf is a simple and delicious grain dish, traditionally composed of lightly toasted rice grains, which are simmered in an aromatic spice-infused stock. And while rice is frequently used in pilaf, it... more

It's fall, and in my book, that means it's time for apple crisp. When it comes to a good recipe, I follow the popular adage: If it's not broken, don't fix it. This recipe is my go-to recipe throughout... more

It's officially the end of summer. A change of seasons is always a good time to switch gears and do a little cleaning -- consider it a spring clean, but in the fall -- and nothing too taxing, mind you... more

When summer fades and the season tilts to autumn, my senses heighten. The lower light casts a gauzy glow, stretching the shadows lazy and long. The air turns cool and sharp, tinged with wood-burning s... more

I call these fajitas, but are they actually tacos? Perhaps they’re a little of both. What’s the difference, you may ask.... more

Late summer reaps a kaleidoscope of peppers. It’s impossible not to scoop up armfuls of chile peppers with myriad shapes and a rainbow of colors. Some are sweet, some are fiery, and all are rich sourc... more

You've probably heard of sheet pan dinners. The term may be trendy, but the concept is not. It simply means arranging all of your dinner components on a rimmed baking sheet, coating them with oil and ... more

When the world is spinning and things feel out of control, the simplest of rituals are often the most comforting. This includes the manner in which we eat. Uncomplicated and resourceful meals are soot... more

When I buy beets, carrots and turnips at the market, they are often presented as bright bunches, crowned with exuberant stalks sprouting a cascade of green leaves. While it may be tempting to chop off... more

Traveling abroad may be on hold right now, but there’s no reason why we can’t bring the taste and ambience of travel home to our kitchens and gardens with mezze. Mezze is an appetizer tradition essent... more

Shelter in place has given way to an abundance of bread baking. If you follow social media, you can’t miss the number of proud bread photos and sourdough sagas to admire and read. It makes sense. With... more

While simplicity often reigns when making salads, a little attention to how you put them together can make a difference -- and not just in presentation, but also in flavor. There’s certainly nothing w... more

When the weather is hot, and it’s too stifling to cook or move, this salty, briny olive concoction will hit the spot. It’s called olivada. Similar to tapenade, minus the anchovies, the star ingredient... more

It may sound counterintuitive, but when the weather is hot, the spices should be hotter. Think about it: Many cultures that infuse their cuisine with chiles and spice are warm-weather countries. Sure,... more

I call this salad tabbouleh, although many of the ingredients are not what you will typically find in a traditional Middle Eastern tabbouleh salad. Middle Eastern tabbouleh is a puckery bulgur salad, ... more

To be perfectly clear: Having too many strawberries to eat is hardly a problem. But during this season of berry abundance, inventive ways to incorporate the sweet, sun-kissed strawberry into our meals... more

I love falafel, but they can be messy and oily to deep-fry. The solution? Pan-frying. Not only does pan-frying require much less oil, but the flattened patties have more surface area to brown. The edg... more