what’s better than a tomato sauce with caramelized onions, olives, basil, and sage? one that gets its smoky, bold kick from chipotles in adobo and salty, meat-like umami depth from miso paste

more of a concept than a recipe, all you need to make this is a bowl, a pot of boiling water, and a microwave

a french toast that evokes a familiar childhood feeling can rarely be outdone, but is newly elevated in this recipe by the decadent addition of egg nog

using a quick pickling method (marinating in vinegar + lime) to turn the sharpness of the white onions in this salad into a sultry sweetness is my go-to trick to add layers of flavor to a lettuce-less salad this straightforward

a household staple rich in umami flavors that’s a little sweet, tart, and silky

quite literally bananas and bread — cinnamon, honey and salt give this impromptu snack a familiar feel to the real thing

the trick to any good classic marinara sauce is time, but this recipe mimics that depth by roasting the tomatoes first

an odd coupling that works surprisingly well: the creaminess of pumpkin, subtle warmth of cinnamon, grounding earthiness of beets, and a little kick of ginger

I don’t want you to use a classic pickling and canning process to make these salty and sweet little umami delights. I want you to make these and eat them as soon as 30 minutes after - and for the next week -  watching them deepen in flavor and develop in texture over time

don’t get caught up in not having all of the ‘right’ ingredients, just worry about the vinegar to veg to oil ratio and use what you’ve got

creamy, crumbly feta and a burst of bitter notes from parsley compliment the bright acidic tang of orange and tomatoes here