by Erika Roan | Sep 17, 2026
These savory lentil balls are made with sweet potato, fennel, miso, and crushed Ritz crackers for a crispy exterior and tender center. Add them to a big salad, tuck them into a sandwich with plenty of greens, or serve them over rice with sautéed vegetables. Adapted...
by Erika Roan | Aug 3, 2026
A simple but surprising summer salad of juicy watermelon and ripe tomatoes, topped with creamy stracciatella. It comes together in minutes but feels a little fancy.Ingredients2 cups cubed watermelon1 ½ cups chopped ripe tomatoes½ small red onion, thinly...
by Erika Roan | Jul 24, 2026
A creamy summer pasta salad with juicy cherry tomatoes, lots of fresh dill, and celery and onion that are briefly sautéed to soften their sharp edges while keeping a little crunch. A splash of soy-based marinade adds subtle savory depth without making the salad taste...
by Erika Roan | Jul 6, 2026
This flexible masa bake starts with a soft dough made from masa harina, broth, and fat, then gets topped with whatever flavorful sauce, vegetables, beans, meat, or cheese you have on hand. It is forgiving, endlessly adaptable, and especially good for using what is in...
by Erika Roan | Jun 26, 2026
A cool, creamy cucumber soup with Greek yogurt, sour cream, lemon, garlic, and fresh dill. Simple, no-cook, and best served very cold on a hot summer day.Ingredients3 cucumbers½ cup sour cream1 cup plain Greek yogurt1 small shallot or green onion1 garlic...
