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I'm always quite surprised to see which recipes pop the most throughout the month. For example, the last time month I did this (January), the most popular recipe was this Black Bean Chili with Kahlua, even though I was sure it was going to be this Spicy Rainbow Chop Salad with Peanuts. You really never know what is going to resonate with people. Here's the recipe that took the top spot this time around - a vibrant twist on pad thai!

1. Sunshine Pad Thai (Vegetarian): This was the most popular recipe on 101 Cookbooks last month! Its a pad that that combines a Thai heart and a California spirit. Hot water is traditionally used to soften the rice noodles, and I boost that water with lots of turmeric. The noodles drink it up until they glow a hot yellow!

2. Spicy Instant Pot Taco Soup: And I can't help but mention the second place contender, because it really is the perfect weeknight meal. If you can bring yourself to chop an onion, along with a couple cloves of garlic - the rest of this taco soup creation is dump-and-stir. And in case you don't have an Instant Pot, no worries, it's just as easy to make on a conventional stovetop.

Continue reading The Most Popular Recipe Last Month...

Remember the turmeric-soaked turmeric noodles I used recently in this pad thai recipe? Well, these turmeric-soaked chickpeas build on that idea. I wanted to figure out a way to work turmeric into the chickpeas, and it was actually pretty straight-forward, thankfully. You can make them on the stovetop. You can make them in an Instant Pot - I tested both approaches. Pick whichever method you prefer!

I've been using these chickpeas in all sorts of preparations, and I thought I needed to isolate the recipe on its own, so I can point to the technique when I post a recipe that uses them. You can use them in a lot of recipes that call for chickpeas.

I've used these in hummus, in my favorite chana masala, and in meals like the one you see below. I'll post that recipe next! Working on it now. All in all these chickpeas are a great way to easily integrate a bit more turmeric into your everyday eats.

Continue reading Turmeric Soaked Chickpeas...

This is just a quick post to highlight some of the videos and photos I posted related to my recent India trip. Its for anyone who missed them as I was traveling, or anyone wanting to catch some glimpses of what traveling around India might be like! I posted a bunch to my Instagram account, and set up and India collection of video clips (which you can see on your phone) as well. This was the second time I've been to Delhi (and then Rajasthan), and it was as inspiring as the first. It was rickshaws and thali plates and rich, thick garlands of roses and marigolds. It was long dusty walks, faded floral fabrics, and market baskets filled with ladyfingers and bright green desert berries. The palaces! The forts! The traffic! It was deafening horns, and morning chanting, and gin and tonics, and getting sick, and then getting better. It was old trains, and desert blooms that blind you (literally), and kids in lots of denim with huge smiles, phones in hand for selfies.

To see the videos - if you're looking at my Instagram profile on your phone, you should see the INDIA collection. Beyond that, you can click on the location tags and hashtags to see where I am, or get more info. It looks like this:

I also posted a good number of photos, but they'll get pushed down my...

I've been having quite a lot of fun playing around with different Instant Pot recipes over the past few months, but one recipe has emerged as a breakout. It's the one that keeps my Instant Pot on my counter instead of under it. You ready? It's the hummus from Melissa Clark's Dinner in an Instant. I find myself making it once or twice a week (no joke!). Because, who doesn't need nearly effortless containers of hummus in their refrigerator all week?

The recipe yields a silky, smooth hummus, and once you nail the method, the variations you can do are endless. I love to take it in different directions, and the version you see photographed here is fortified with a couple generous handfuls of spinach. I'll also including notes related to a few other favorite variations down below as well. Because, as much as I love classic, straight-forward hummus, I also like to make an herb version, a spinach hummus, there's a beet version, and (pictured here) berbere spiced hummus - maybe my favorite version yet?!. It goes on and on.

Melissa uses some interesting techniques here, and it results in a beautifully smooth, billowy hummus - without having to peel each individual chickpea! I think the biggest positive impact on the texture comes from making an ice watery paste with tahini, garlic, and lemon juice, and then working...

Asparagus is the workhorse of the springtime kitchen. Unlike the fussier darlings (I still love them), fava beans, peas, and artichokes, all of which require copious amounts of preparation time. Asparagus is relatively simple. Instead of partaking in tasks like shelling, trimming, and de-choking, asparagus can be at its pinnacle with a simple trim, quick blanch, drizzle of oil, and dusting of salt. We get pencil thin asparagus here, as well as asparagus thick as a candle - and everything in between. Here are a range of asparagus winners that will teach you how to cook asparagus like a pro. Happy spring, and enjoy!

1. A Simple Aspragus Soup - (101 Cookbooks)
A great starter recipe. Everyone should have a good asparagus soup in their back pocket. This one is tops - fresh asparagus, new potatoes, a bit of green curry paste, and coconut milk are pureed to make this spring favorite. Get the recipe here.

2. Avocado Asparagus Tartine - (101 Cookbooks)
An excellent impromptu springtime lunch tartine: avocado smeared across toasted day-old slabs of sesame bread, layered with arugula and garlicky caraway asparagus + toasted pepitas. Get the recipe here.

3. Grilled Asparagus Plate + Cilantro Pepita Pesto - (Sprouted Kitchen)
Cheers to spring produce from...

I keep a big, double container of this on hand for days when a quick breakfast is in order. It's one of a handful of custom cereal blends I like to keep in rotation - there's also this one, and this one. The big-batch thing is the magic. Especially if you're at all lazy, but still want a great breakfast. The thing that makes this cereal blend different? It's oat centric. So, if you're trying to work more oats into your diet, make this a go-to. Rolled oats and oat bran In addition to unsweetened O's cereal form the oat trifecta, with puffed kamut added for more crunch, and freeze-dried blue berries for a boost.

Like I mention related to the other cereal blends, I'm including the recipe for what I think of as my "master" cereal recipe, but use it as a jumping off point, and don't get hung up on whether you can track down the exact cereals I use.

Continue reading Triple-Oat Breakfast Cereal...

This is the sort of meal I've been craving since I arrived home from India. Hearty, substantial, and squarely in the comfort food realm. It's the simplest of bean soups, topped with plump herb-packed dumplings. I use whatever herbs I have on hand, and in this case it was dill, basil, and minced lemongrass, along with lots of scallions. Doubling down on the herb flavors, I also add a big dollop of pesto. A classic dumpling stew with a green, herby twist. Super delicious, and satisfying.

I note a number of variations in the headnotes of the recipe down below. If you don't want to go the pesto route, a mustard-spike is also delicious. Or, harissa! A couple of tablespoons of harissa paste in place of pesto takes the dumplings in a completely different directions.

Making this soup vegan is simple. The soup is already vegan, you just need to make a couple tweaks to the dumplings. First, be sure to use nut milk in the dumpling batter, and omit the egg (adding an extra 1/4 cup of nut milk to the batter). The details are in the headnotes as well. The dumplings are a bit more dense, but still tasty. The one important detail to adhere to - don't oversize the dumplings.


Everyone loves noodles, and I've posted a lot of noodle recipes in the past decade. Here are ten of the most popular.

1. Sriracha Rainbow Noodle Salad - (101 Cookbooks)
This is a salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) - it's simple but strong, and steps in with an assertive spicy sriracha-lime punch. Get the recipe here.

2. My Favorite Veg Ramen - (101 Cookbooks)
My attempt at tackling a great veg ramen. Introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish. Also, suggestions for seasonal adaptations. Get the recipe here.

3. Spicy Tahini Noodles with Roasted Vegetables - (101 Cookbooks)
This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf.
Get the recipe here.

4. Sunshine Pad Thai - (101 Cookbooks)
If you love pad thai, you need to try this simple trick to make a turmeric noodle version. Get...

This recipe is a riff on my favorite vegan oatmeal pancakes, they're accented with blueberries, and boosted with beet juice. The beet juice is what makes the pancakes the beautiful pink color you see. These pancakes are hearty, substantial, delicious, and kid-friendly. especially when you dust them with cinnamon-sugar straight out of the pan, churro style.

I use fresh beet juice, made with a juicer. If you're out of luck on the juicer front, play around with other concentrated juices you might have access to. Wayne has a carrot-turmeric juice he likes to buy on occasion (Trader Joe's, I think?), and that's a great alternative.

Once you have the batter made, you can refrigerate it for up to a few days. The resulting pancakes aren't quite as good as when you cook them immediately, but they are pretty fantastic for a quick mid-week breakfast.

Continue reading Blueberry Beet Pancakes (Vegan)...

One of my favorite ingredients is makrut lime. I use the leaves constantly. I would use the rind as well, but our tree hasn't put off any fruit...yet. The flavor and fragrance of this lime varietal is completely distinctive, and there isn't really a comparable substitute. So, what I'm saying is - keep your eyes peeled for the knobby little limes, and the leaves when you're shopping. Then stock up. You can freeze both for later use. And, when you do have some leaves? Get cracking on this miso soup. The base is an incredibly aromatic dynamic lime leaf broth punctuated with lemongrass, lots of garlic, ginger, and serrano chile. It's my favorite broth right now.

I use the leaves in everything! In stir-fries, rice bowls and risottos. I fry the shredded leaves in a splash of oil and toss them with toasted almonds, cashews, or peanuts. I shred them as finely as possible, and add them to leafy salads. Find them, and use them in everything. I feel like people often get hung up on just using these limes in specific recipes. Shift into using them as a favorite seasoning / flavor. I mean, even on certain sandwiches!

Last suggestion! Make this cauliflower soup, and use the lime leaf broth as the liquid - it's incredible!

Continue reading Lime Leaf Miso Soup...

Once you've tasted homemade almond milk it's quite difficult to return to store-bought. From scratch it's fresh, fragrant, and creamy. An added bonus? You're able source your own almonds, which results in a noticeable difference in taste and overall quality. I'm not sure anyone really needs another almond milk primer, but I've been making this homemade strawberry almond milk a couple of times a week now that berries are in season, and it is devastatingly good. Ripe strawberries plus fresh almond milk were made for each other. And that shade of pink? It triggers some deep pleasure-point in my brain reserved for childhood memories of milkshakes and slather-frosted birthday cakes. If you've never attempted to make almond milk - straight or otherwise, this is the tutorial. I use strawberries here, but of course you can trade in blueberries, blackberries, or other favorite seasonal fruit as the seasons progress.

The general jist is the following: soak almonds, drain and rinse, blend with water and any other ingredients you fancy, strain almond milk from almond solids, chill. There are some considerations within these steps as you're working through the process, particularly when it comes to straining. I'll highlight the different methods you might consider below. For example, a lot of people recommend using cheese cloth, which I just cannot get onboard with, so I'll show you what I prefer.

Pad thai is nearly always a crowd-pleaser. It's the sort of food that's good, even when it's bad. I mean, everyone loves a noodle-based stir-fry. Also, all the gluten-free people can get on board, because, rice noodles. Today's recipe is the riff on pad thai I've been making lately - combining a Thai heart and a California spirit. Hot water is traditionally used to soften the rice noodles. I boost that water with lots of turmeric and the noodles drink it up until they glow a hot yellow. Also, this typically ends up being a one-dish meal for us, and I can't help but add a significant green component. Enter broccolini.

Like any other stir fry, you want to have all your ingredients prepped, and your noodles soaked before you fire up the burner. Once you start cooking, things go down fast. For this recipe I have you cook the broccolini first, remove it from the pan, and then proceed with the recipe. One pan meal.

The other wild card here is in relation to the bean sprouts. Sometimes, none of the stores within walking distance of my house have them, or they are sad looking. I substitute dice celery, which I actually love - lots of crunch and flavor! Hope you enjoy!

Continue reading Sunshine Pad Thai...

What is a magic sauce? It's a simple sauce you can use a hundred different ways. And you should absolutely have one or two in your repertoire! Here are a handful of the best.

1. Original Magic Sauce - (101 Cookbooks)
This was the first magic sauce I posted. I called it magic sauce, in part because it makes everything it touches shimmy with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - but one that has veered off the rails in a big way. Get the recipe here.

2. Magic Ancho Chile Relish - (101 Cookbooks)
This Ancho Chile Relish brings the fast magic - adding depth, raisiny-chile flavor, color, and dimension to all sorts of simple preparations. Perfect swirled into soups, dolloped onto tacos, or to punctuate yogurt. Get the recipe here.

3. Green Kitchen Stories' Magic Green Sauce - (Green Kitchen Stories)
Just yes to this. Avocado and herbs with a bit of chile and garlic make this crazy versatile. And look at what they do with it - a stunner of a watermelon & Halloumi Salad. Gorgeous. Get the recipe here.

4. Magic Artichoke Dipping Sauce - (Platings & Pairings)
It's the...

This is a recipe for the laziest nights. No joke. If you can bring yourself to chop an onion, along with a couple cloves of garlic - the rest of this taco soup creation is dump-and-stir. And it's delicious! Here's the deal - you can make it in an Instant Pot. You can make it on a conventional stovetop. It's also occurring to me that it's probably a perfect slow cooker stew as well.

The soup? It is a hearty melding of beans, and corn, and taco spices, and quinoa. I bring the creaminess and crunch factor in via the toppings - toasted pepitas for the later, ripe avocado, and a dollop of yogurt for the creamy.

For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1

If case you're interested, here is where all the Instant Pot recipes live.

Continue reading Spicy Instant Pot Taco Soup...

This is a recipe for beautiful deviled eggs, but before we get to it, I'll ask that you let me tell you about the last couple of days first. I know the eggs are distracting, I mean, look at them! If I could give you one right through the screen, I would.

But the setting we enjoyed them in was even better. This past weekend I saw coastal wildflowers blooming purple and yellow, misty morning vistas, colorful buoys and wave-whipped fishing boats. I saw a friendly covey of quail, flashy red-winged blackbirds, sleek, needle-nosed blue herons, and a single jack rabbit with ears tall and straight. There was crystallized honey the color of creamy butterscotch, and seals bobbing amidst the rocks at the surf line. I was visiting friends in Bolinas - the perfect overnight. We had a tasty dinner of mostly leftovers, morning coffee by a fire. When it came time to fall asleep, it was so quiet compared to nights in San Francisco, all I could hear was my heart beating. Even better than the peace and quiet, I came home with a sack of fruits from a monstrous avocado tree. These deviled eggs were part of our dinner spread. Leftover from Friday's lunch, they made the trip north with me.

The filling is mixed, mashed, and fluffed into a light herb-flecked dollop. Toasted almonds add the crunch, chive flowers bring the pretty. They're...

I thought we could welcome spring with one of my favorite recipes from Near & Far. It's the perfect lunchy, brunch dish, and it's made with fregola. Fregola is a beautiful, tasty Sardinian pasta made from hard durum wheat flour -- rolled, sun-dried, and toasted to a mix of shades of yellow, gold, and brown. The pasta is rustic and nutty, each grain with a raggy surface adept at catching flavor. It's so good.

Toss the fregola with ribbons of endive, toasted hazelnuts, capers and basil, and you have a salad that is a little bit nutty, a hint briny, herbaceous, and filling. I tend to make this during shoulder seasons. As spring evolves into summer, or as summer shifts into fall -- tweaking the herbs based on what is available and vibrant.

It's worth sourcing fregola if you can. That said, this is also great using orzo pasta, or Israeli couscous. I like the grip of the fregola, but sleeker orzo is always a crowd pleaser.

Continue reading Fregola Sarda, the Perfect Lunchy Brunch Dish...

If you've never made homemade pasta before, this is a great place to start. Fresh pasta is a lot less time-intensive than you might think (really!). You knead the dough by hand, and you cut the pasta dough into fettuccine noodles in one of two ways - by hand, or with a pasta machine. The pasta machine is more precise, but there is a lot of charm in hand-cut noodles - both are special.

I love this beet juice-spiked fettuccine, the beets lend a beautiful pink color, and you can play around with how pale or saturated your noodles are by adding more or less beet juice. You can, of course, substitute other liquids, or use yellow (or orange) beets. If you have success with these noodles, use the recipe as a jumping off point for other flavors.

A couple of tips - don't skimp on the kneading time. You want a silky, even-textured dough before wrapping it, and then letting it rest (and hydrate) a bit.

One detail to emphasize here, I call for semola flour here (different from semolina) - semola is fine, powdery and talc-like durum wheat, semolina is often coarser. I blend it with either whole wheat pastry flour, or finely ground rye flour here.

You can enjoy the noodles in endless ways. They are beautiful in a simple broth with...

One of the questions I'm asked often is, "what brand of curry paste do you use?" It's easy to buy a range of red, yellow, or green Thai curry pastes. You can purchase tubes and jars of Indian curry pastes, or Japanese curry powders. They're aromatic, flavor-boosts, and the components I deploy most when pulling together a quick weeknight meal. That said, it can be tricky to know which ones are good, and more times than not, I reach for a curry paste I've made from scratch. I keep them frozen flat in snack-sized baggies. Just break off however much you need, and you're all set. This is a list of favorites, and I'll add to it over time! Make your own, and take notes, the best part about them is you can adjust them to your liking.

1. Lemongrass Turmeric Curry Paste -
This is the curry paste I make most often - it's vibrant, electric yellow in color, and intensely flavored. Made with a shallot base coupled with ginger, and garlic, turmeric, and serrano chiles, it's the sort of thing you can use to make a broth, or flare out simple preparations like scrambled eggs or fried rice. Get the recipe here.

2. Night + Market All-purpose Curry Paste -
I love this curry paste - wildly...

Hi all! I made a free ebook for anyone who signs up for the 101 Cookbooks newsletter. It's a collection of favorite weeknight-friendly recipes, and by being on the mailing list, it'll be easier for me to send future recipes and content directly to you. I get the feeling that reaching many of you via Facebook, Pinterest, and other social networks is increasingly challenging (even if you've asked to follow 101 Cookbooks). So if you click on this link, or the graphic below, and sign up, you'll get an email with a link to your Weeknight Express PDF. If you're already on the mailing list, you'll get a link later this week. Enjoy!

Recipes in this collection include: Curried Tomato Tortellini Soup, Ponzu Pasta, Last Minute Red Lasagna, Spicy Tahini Noodles with Roasted Vegetables, Quick Vegan Enchiladas with Sweet Potato Sauce, Double Broccoli Buddha Bowl, Golden Crusted Sesame Seeded Tofu, Garlic Lime Lettuce Wraps with Tempeh, and The Ultimate Vegan Nachos. I love all these recipes, and hope you'll cook your way through them! (Sign up here)

Continue reading Ten Weeknight Express Recipes eBook...

This is the simplest of cauliflower soups. And it is so dang good. The ingredient list is shorter than short, and if you have a great yellow curry paste on hand (or even just a good one), it is worth making.

I love the super silky texture you get from blending this soup in a high-speed blender, but a hand-blender is B+ level good as well. So, don't sweat the equipment side of things too much.

This is the latest in a long-running series of love letter recipes to simple pureed soups, including (get ready ;) carrot soup, asparagus soup, green soup, tomato soup, also this broccoli soup. What I'm saying is, blender soups forever.

I get a little crazy with the toppings, but the soup is good simple and straight too. Here the cauliflower soup is topped with toasted pine nuts, fried shallots, and hemp seeds, and more of the yellow curry paste whisked with a bit of shallot oil.

Continue reading The Best Simple Cauliflower Soup...