This unleavened, naturally gluten-free chickpea bread is one of my favorite things to make for myself (socca for one!) and for having people over because it’s sort of impressive and no one else has to know that it’s basically only one ingredient.

This Spanakopita Creamed Spinach is good. It finally made it off the blog bench.

Thank you for joining me here today—I’m back again with another episode of crispy chicken thighs (this one inspired by anchovy lobbyist Alison Roman).

The meals I make most often are usually the ones I forget to document for Worthy Pause. I’ve made this sausage skillet thing many, many times, but it never even crossed my mind that it might be a good recipe to share here until the other day when my daughter was scarfing it down like she hadn’t eaten all day (note: she hadn’t eaten all day because she had refused all the other foods).

One of my all-time favorite ways to cook dinner is getting a new, Greek riff.

This is what happens when you call cauliflower rice "couscous" instead.

Preserved lemon. Use it. Love it. Make chicken tagine with it.

I think I ate all the cucumbers in Southern California last year during a heat wave.

If you don't love lamb meatballs, I just don't know if I trust you anymore.