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This recipe is an ode to the traditional recipe for ragù which originally comes form Bologna.

Introduction

Spaghetti Bolognese, the most famous Italian dish in the world, doesn’t really exist. Well, at least not in Bologna. The mayor of Bologna recently got so tired of this misunderstanding that he took to the media to put the spaghetti connection to rest, for in Bologna, ragù is served with tagliatelle, which, along with tortellini and lasagne, are the best known pastas of Emilia-Romagna. Ragù (meat sauce) originally comes from Bologna and this is undisputed. There is even an official version of this most famous of sauces, but many cooks, even in the ragù’s hometown, apply their own twist. I’ve put a lot of work and time into the research: I’ve tried count- less wonderful versions, and all the really good ones are quite similar but with subtle differences. One chef includes liver in the sauce, which makes it more gamy; another uses a lot of liquid and reduces like crazy until he has the desired consistency. But the one I loved the most is very true to the original recipe. No particular tricks, just a respect for tradition, great ingredients, and thoughtful execution.

Google / Social Description

The acidity from the vinegar balances out the beets’ dense earthiness while the honey brings out their natural sweetness.

Introduction

I love roasting beets with vinegar and honey and letting the oven do its thing. The acidity from the vinegar balances out the beets’ dense earthiness while the honey brings out their natural sweetness and almost candies them. Spooned over rich, tangy labneh—roasting juices and all. You could just stop there and have a really solid dish, but I also like to add a gremolata made with the beet greens. They’re not only gorgeous when their color bleeds out over the yogurt, but they also have a deep Swiss chard–like flavor. I recommend serving this with plenty of fresh pita or Nan-e Barbari (page 146), especially the nigella and olive oil version. And definitely throw a few extra beets into the oven so you can make French Lentils with Beets, Sour Cherries, Urfa, and Almonds (page 118) the next day for lunch.
 

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This cake is sort of a mash-up between a basbousa
(a Middle Eastern semolina cake) and the classic Mediterranean olive oil cake.

Introduction

This cake is sort of a mash-up between a basbousa (a Middle Eastern semolina cake) and the classic Mediterranean olive oil cake. It’s a refreshingly simple dessert with clean, subtle fruity notes from the oil (you’ll want to use a good one here) and a floral flavor. You can top it with just about anything. Cherries are my first choice, and figs, pomegranate, and apricots would be lovely, too, but go with whatever looks good at the market.
 

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What makes this so good? It’s the mix of the curry powder, briny pickles, raisins, and nutritional yeast.

Introduction

Not your boring old tuna salad here. What makes this so good? It’s the mix of the curry powder, briny pickles, raisins, and nutritional yeast. A strange but delicious combination of flavors that work together wonderfully.

Google / Social Description

Make these delicious egg muffins ahead of time to have a grab-and-go option for busy weekdays.

Introduction

My secret weapon to making great-tasting egg muffins: salsa. It adds great flavor that complements sweet potato, bacon, and broccoli. Make the muffins ahead of time and store in the fridge to have a grab-and-go option for busy weekdays.

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This superfood cookie is proof that eating healthily can be delicious. It’s a source of fiber, antioxidants, and happiness.

Introduction

Wow! Just wow! Think you’re in heaven? This superfood cookie is proof that eating healthily can be delicious. It’s a source of fiber, antioxidants, and (you guessed it) absolute happiness.

Google / Social Description

The soft egg in this bowl combined with the light dressing, creates a healthy lunch that you'll love.

Introduction

While writing this book, I finally ventured to California, and it became a new “happy place” for me. Gjusta, a bakery and restaurant in Venice Beach, California, has a grain bowl that played with temperature, texture, and flavor in a way I’d never experienced before and needed to recreate immediately upon my return home. The soft egg in this bowl, like the one I enjoyed at Gjusta, marries with the lightest, clearest dressing for an expression of modern healthy eating that I believe anyone can get behind.

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Take a few minutes before your next movie night to make this delicious popcorn treat, made with pecorino romano and black pepper.

Introduction

This cheese is known as some of the world’s best, but it’s not as simple as you might think. If you were to walk into a cheese store and simply ask for a pecorino, it would be like walking into a car dealership and asking for a car. Just as a car sales person would ask you what kind of car you want, your cheesemonger will ask what kind of pecorino you want, too. This recipe is easy and uses a type of pecorino that you’ll be able to find almost anywhere—pecorino romano.