Maple-and-Bacon Fall Chopped Salad
I am desperate for Autumn to arrive here in Los Angeles, but the forecast of 100° F+ for the next week is putting a damper on it. I made this Maple-and-Bacon Fall Chopped Salad to get into the spirit of fall. It has roasted butternut squash, bacon, walnuts, Honeycrisp apple, extra sharp cheddar, and kale. The maple vinaigrette ties it all together.
By - Prep: 20 mins
- Cook: 30 mins
- Yields: 4 Servings
Miso Eggplant Stir-Fry
This Miso Eggplant Stir-Fry is very quick to make. The tender, velvety eggplant absorbs a glossy sauce made from miso, soy sauce, garlic, ginger, mirin, and a splash of sake (you can then serve the rest of the bottle!) for balanced sweetness. I served it with my Honey-Soy Glazed Halibut.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
Halibut with Honey-Soy Glaze
Honey-Soy Glazed Halibut with a sesame crust is tender, flaky, and is the ultimate balance of sweet and savory. It’s pan-seared and has a glossy glaze made with soy sauce, warm honey, freshly grated ginger, and a splash of garlic and rice vinegar. As the sauce bubbles and caramelizes in the pan, it coats the fillet in a rich, umami flavor profile that elevates dinner from simple to restaurant-worthy in under 20 minutes. This effortless dish is surprisingly quick to make.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 2 Servings
Mughlai Chicken
This dish is Taylor Swift's go-to chicken dinner for hosting friends: celebrity chef Nigella Lawson's Mughlai Chicken. Mughlai Chicken (often called Murgh Musallam or Mughlai Chicken Korma) is a rich, aromatic North Indian dish rooted in the Mughal Empire's imperial kitchens. It features tender chicken simmered in a velvety, mildly spiced gravy enriched with cream, yogurt, and ground nut pastes.
- Prep: 35 mins
- Cook: 20 mins
- Yields: 8 - 10 Servings
Crispy Potato Omelet
Today’s breakfast was a classic Crispy Potato Omelet. It's effortless, rustic, and incredibly satisfying when those potatoes get perfectly golden and crisp. I’m already thinking about variations: next time, I’m planning to whisk a pinch of curry powder into the eggs to give it an extra layer of flavor.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 1 Serving
Orange Olive Oil Cake
Sometimes the simplest bakes make the biggest impression. My daughter Grace made this absolute beauty of an Orange Olive Oil Cake, and it is everything a weeknight or weekend treat should be: wildly moist, packed with bright citrus, and dangerously easy to throw together. Using olive oil instead of butter gives it a soft, rich texture that actually gets better as it sits. Serve it plain with a light dusting of powdered sugar or a dollop of crème fraîche.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 10 Servings
Apple Butter–Glazed Chicken Meatballs with Crispy Shallots
Tender, simmered chicken meatballs coated in a glossy apple butter glaze and topped with crispy fried shallots make these Apple Butter–Glazed Chicken Meatballs one of my absolute favorite recent dinners. Served over a bed of creamy mashed potatoes (I use premade store-bought mash!), this sweet and savory 45-minute dinner hits every single note.
The secret lies in the pan sauce: apple butter delivers a rich, concentrated fruitiness, while Dijon mustard, Worcestershire, and apple cider vinegar cut through the sweetness to build a perfectly balanced flavor profile.
- Prep: 20 mins
- Cook: 45 mins
- Yields: 4 Servings
Cold Zucchini Soup
Packed with fresh thyme, parsley, and garlic, this Cold Zucchini Soup is deliciously rich and velvety. Silky cream and summer squash team up to deliver bold, bright flavor in every spoonful. Serve it in shot glasses as an elegant appetizer, or pair a full bowl with a warm, crusty baguette for a light meal.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Rainbow Soba Noodles
Beat the extreme summer heat with a vibrant, chilled meal. Tossed in a rich, creamy peanut dressing, these cold Rainbow Soba Noodles are loaded with crisp, fresh produce for maximum crunch and flavor. They can easily be prepped ahead for an effortless weeknight dinner, and the vibrant vegetable toppings are customizable to suit whatever your family loves most.
- Prep: 20 mins
- Cook: 5 mins
- Yields: 4 Servings
Grandma Jerry’s Spaghetti
This is my late mother-in-law Jerry's baked spaghetti. One of the most important recipes in our family! She told me how to make it, but it was never as good as when she made it. I even made it in her kitchen with her magic cast-iron skillet and did it exactly as I was told, but it wasn't it! After all these years, I am finally getting close to her wonderful, comforting spaghetti. Basically, the key is to overcook the spaghetti. This goes against every grain of my being. It is very difficult for me to cook pasta past the al dente stage. Just get over yourself and do it! Also, why not just buy a big can of diced tomatoes and not break up the whole ones?! If you did that, it's NOT Grandma's Spaghetti! We always serve this with sourdough with melted Clearman's Cheese Spread. You can only buy it locally, so here is the recipe to make your own.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 8 Servings
