Small Good Things

When pickles take center stage

“Eat food, not too much, mostly plants.”

A tasty, globally embraced culinary staple

A comfort food that is a friend indeed

The alchemy of an egg-and-milk-based wonder

Re-animating the remains of the big Thursday meal

The pumpkin as a savory comfort food

A healthier version of a universal deli staple

The fifth element: earth, air, fire, water … and corn

Artichokes reassembled with a head of the stinking rose

Strawberries and beets as the best of friends

A potato salad where anything goes

A dish that celebrates the “king of vegetables”

A trigger for lazy days and sunny beaches

There’s warm comfort in bowl foods

Variations on “shrimp and a lot of butter and pepper”

Ski-lodge cuisine: Warm cheeses, potatoes and … buckwheat pasta?

A humble and underrated Roman recipe

A proper indulgence for the holiday season

Chowder is less a recipe and more a state of mind

A more sophisticated take on the traditional

It’s getting cold. Let’s go to warmer climes for inspiration

How simple can you make it? How complex does it have to be?

Celebrating the humble bean

A delicious “disruption” of Tarte Tatin