Dark, deeply roasted cauliflower with a tangy lemon and garlic yogurt sauce.

This is my default seasoning blend for the sauce, but depending on how I’m feeling sometimes I’ll replace the paprika with herbs (like thyme, dill, and chives) or sumac. Sometimes I’ll add minced capers …

Smoky, just a little spicy, and high protein: shakshouka may be the prefect hangover food.

In a pinch, you can skip the whole deal with roasting the cherry tomatoes and just leave them out. I like adding a bit of roasty flavor to it, but some mornings I don’t have the motivation.

You can …

This is the result of a confluence of me being on a rosemary kick and my mother being on a quest for the shortbread cookies of her youth—solid and crisp when you’re handling them, but sandy when you bite into them. The trick to getting that texture turns out to be replacing some of the flour …