Google / Social Description

Swirling hazelnut-y chocolate into the center of this banana bread is so satisfying and delicious.

Introduction

When I was growing up, coming home from school meant digging into snacks such as carob and dehydrated banana chips. It wasn’t until I tasted actual chocolate that I realized there was a giant world out there (and everyone else was probably eating better snacks than I was). Thus began a long and storied quest to find the good sweet stuff that eventually led me to Nutella. Swirling hazelnut-y chocolate into the center of this banana bread is so satisfying and delicious. It’s the after-school snack we all deserve. If you are a banana-bread purest, you can leave the Nutella out of the bread and top it with Cream Cheese Frosting instead.

I like my bananas mashed by hand, so there are some small chunks in the bread. If you like a more even crumb, then you are more of a pureed-banana person—and that will work too.
 

Google / Social Description

When these waffles are pressed on the iron, the sugar caramelizes to yield a waffle with a sweeter taste and a lovely crunch to it

Introduction

What sets these waffles apart from the Big Buttermilk Breakfast Waffles is that they are made from a yeasted dough and dotted with pearl sugar (or crushed sugar cubes). When these waffles are pressed on the iron, the sugar caramelizes to yield a waffle with a sweeter taste and a lovely crunch to it. Simply pick up and eat these waffles—no fork and knife required. Or turn them into a decadent dessert, drizzled with caramel or chocolate sauce and a dollop of crème fraîche.

Google / Social Description

This cake is deceptively simple, one of those recipes that is much more than the sum of its parts.

Introduction

This cake takes its inspiration from Marian Burros’s legendary plum torte recipe, which was first published in the New York Times in the 1980s. It’s deceptively simple, one of those recipes that is much more than the sum of its parts. Italian plums are my favorite for baking, but any small plums will do.

Google / Social Description

This salad is crunchy and refreshing, so simple to make, and as visually beautiful as it is delicious.

Introduction

Just because a salad looks super fancy doesn’t mean it requires all day to prepare. Case in point: our Roasted Beet, Fennel and Citrus Salad. This salad is crunchy and refreshing, so simple to make, and as visually beautiful as it is delicious. The fennel is dressed in a citrus vinaigrette, which complements its subtle licorice flavor. A creamy blue cheese is sprinkled on top and a dusting of crushed walnuts brings a second dimension of crunch to this elegant dish.

Google / Social Description

This is a delicious dish for breakfast, but can be just as delicious for dinner or lunch too!

Introduction

I’m a big proponent of introducing your children to strong-flavoured foods early. Curries, smelly cheese, bitter greens, spicy foods—get it in front of them, and even if they don’t like it at first, they will eventually. Why? Because kids get hungry, and they get used to things, and hungry kids eat things they have gotten used to. It took a year of me putting wilted greens in my girls’ food before they actually ate them, but guess what? Now they love wilted greens. So, don’t worry if Mexican breakfast food doesn’t seem like something your child is going to automatically reach for. Make the foods you want to eat and let them come around when they are ready.

Leftovers can be reheated easily in the same skillet and make a great filling for quick tacos and burritos. If you’re not into a savoury breakfast, don’t be shy about making this for dinner. It is just as delicious when eaten after noon.

Google / Social Description

These are so quick to make, you'll be throwing them together to eat with soup or stew all year-round!

Introduction

While biscuits made with coconut oil are never going to be as fluffy as those made with butter or a good margarine, these are about as good as it gets. The dough, made with spelt flour, can quickly toughen when folded and rolled to form extra layers, so I’ve skipped that step here. As they’re so quick to make, I can easily throw a batch together with soup or stew year-round (simply drop the spring onions when they’re not in season). Absolutely best eaten fresh.

Google / Social Description

I love this cooking technique. You toss your main ingredients in a rich coconut and green curry milk, then cover, bake, and enjoy!

Introduction

 I love this cooking technique. You toss your main ingredients—in this case, tofu and vegetables—in a rich coconut and green curry milk, then cover, bake, and enjoy. Use the Cilantro–Green Curry Paste or a favorite store-bought green curry paste. And feel free to add a handful of green beans or cauliflower florets to the mix before roasting. Serve over cooked whole grain rice, quinoa, or farro.

Google / Social Description

These savory vegetable pancakes make eating all your vegetables easy.

Introduction

While we tell kids constantly to eat all their vegetables, we adults could use that reminder ourselves. These savory vegetable pancakes make both recommendations easy. They satisfy all eaters while clearing a few things out of the refrigerator—half a zucchini, a lone carrot, a pinch of chopped fresh herbs. Have some kale stems left over from a salad? Very finely chop a handful and toss them in. No one will suspect. But almost always include potatoes. You simply cannot go wrong with potatoes, fat, and salt.

Google / Social Description

 These magic little bars taste like peanut butter cups but better because they are way less fussy to make.

Introduction

 These magic little bars taste like peanut butter cups but better because they are way less fussy to make. You can use crunchy or smooth peanut butter for this recipe, but I prefer crunchy because of the awesome texture it gives these treats.
 

Google / Social Description

Made with a whole head of garlic and some turmeric, this is the most nourishing food for the soul - chicken soup!

Introduction

This is hands down the most classic Jewish comfort food. My earliest childhood memories involve standing over a pot of chicken soup that my mom would be stirring and skimming. No matter what our ailment was, the offer was always, “Chicken soup?” It’s also Ido’s favorite meal of all time. If I have a big pot of this on the stove, Ido literally jumps for joy in the kitchen. And I get it—it’s the most nourishing food for the soul there is. So of course I had to put a version of it in the book, and it doesn’t get more perfect than Mom’s. She always stuck to the classics—parsnips, carrots, celery, onion—but I wanted to turn things up a little. I’ve added an entire head of garlic and some turmeric for more depth and even more healing oomph. Plus the turmeric amplifies the broth’s golden hue that’s always the sign of a solid chicken soup.