Thyme Enough at Last


Chickpea Flatbread Pizza

Pizza with a thick chickpea pancake as the crust.

Sourdough Pan Pizza

This is based on Kenji’s pan pizza recipe over at Serious Eats, but adapted to use sourdough starter instead of commercial yeast.

The first proof can take as long or as short a time as you want, but I often find it convenient to start the dough late the night before I intend to bake it and …

Roasted Cauliflower with Yogurt Sauce

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 …

Buffalo Sauce

Basic buffalo-style wing sauce, with a little brown sugar to help it stick better to wings with no breading.

My favorite hot sauce to use is a homemade one using fermented peppers, but you can use whatever you like or have on hand.

Roasted Chicken Wings

This recipe is one of very few ways I’ve found to get crispy skins on wings without deep-frying them. Note that the lack of a deep fryer doesn’t make these healthy per se, but it certainly makes the cleanup easier.

For a traditional buffalo-style sauce, try this.

Cultured Butter

Don’t be dissuaded by the time here—it’s rather easy to make your own butter. The first time you make it, you can use any cultured buttermilk from the store. Don’t try to subsitute milk and vinegar or lemon juice for it here. You need the bacterial culture to develop in the cream. …

Chickpea Pancakes

Since I discovered these, they’ve become habitual: I keep chickpea flour on hand at all times, and I make these when I can’t think of anything else to make. They’re neutral enough in flavor that you can eat them any time, topped with just about anything.

You can increase the water …

Cucumber Kimchi (Batch 1)

Spicy fermented cucumbers in the style of kimchi.

Fermented Peppers (Batch 1)

The title is a bit of a misnomer: this isn’t my first batch of fermented peppers, but it is the first one where I actually took notes.

Garlic Dill Pickles (Batch 1)

My first attempt at homemade dill pickles.

Kimchi Paste (Batch 1)

A seasoning paste that can be rubbed on vegetables destined to become kimchi.

Napa Cabbage Kimchi (Batch 1)

Simple, classic Korean spicy fermented cabbage.

Recovery Shakshouka

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 …

Sourdough Panettone

A festive, Italian-inspired holiday loaf. This recipe is somewhat involved, but the results are incredible. As of this writing, it’s the best bread I’ve ever made.

This recipe includes figs and candied orange peel, but you can replace the fillings with any mixture of dried fruit and …

Parsnip Hash Browns

Shredded, scattered hash browns made with parsnips instead of potatoes. Here I describe the most basic form of these I’ve made, but you can add in pretty much anything before frying.

Anything starchy or fribrous (carrots, squash, celeriac, etc.) can be shredded in with the parsnips. Anything …

Soybean Miso (Batch 1)

My first batch of miso. Relatively traditional: just soybeans, koji, salt, and time.

L's Dream Scones

Based on some scones a friend of mine devised in a dream.

For the filling recipe, see my raspberry dulce de leche, or improvise another thick raspberry caramel.

For the raspberry juice, I puréed a bunch of raspberries and strained the seeds out of it.

Raspberry Dulce de Leche

First off, you probably don’t need to make your own dulce de leche from scratch. But if you want to, here’s how.

I listed the active time as 5 hours because you’re going to be boiling dairy, and I don’t want anyone thinking they can just walk away from that and go run …

Rosemary Lemon Shortbread Cookies

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 …

Buttermilk Garlic Parsnip Purée

This is my go-to side for a variety of meat dishes, and I’m going to lobby the family to replace the mashed potatoes at Thanksgiving. Don’t know how successful I’ll be there, but I expect to win at least a few converts.

Slow Roasted Duck Legs

Just in terms of ingredients, this is far and away the simplest recipe I’ll ever post here. Because of that simplicity, the quality of the ingredients is paramount. Get the freshest duck legs you can, and use good salt and freshly ground black pepper.

One of the byproducts of this recipe is a …

Glazed Sliced Pork Belly

Small slices of pork belly, braised until they’re buttery smooth and then broiled until the edges are super crispy. These are ideal for being served in steamed buns or over rice, stews, eggs, etc. They pair perfectly with crispy pickled vegetables.

If you don’t have fermented pepper …

Kimchi Pork Stew

A quick and easy Korean-inspired pork stew in the pressure cooker.

For the stock, I usually just heat some water in my kettle, pour it over a bunch of dried porcini mushrooms, steep them for a bit, and strain the stock. You can let it steep while prepping the rest on the ingredients. Alternately, …

Chicken Paprikash (Pressure Cooker)

If I have a signature recipe, it’s this one. I originally got it from my uncle, and I’ve been developing and adapting it for close to 15 years now. It’s very flexible—feel free to make whatever subsitutions you feel are appropriate. But do be sure to use the best paprika you can …