Orange, pistachios, and rye flour make over the beloved chocolate chip cookie into a dressed-up, sophisticated (fully plant-based) cookie that will stand out against the classic.

When asparagus, scallions, spring onions, and green, young garlic appear at the farmers market at the same time, you will know to make this strata.

You can elevate an everyday avocado toast to a crunchy, complex, meal-worthy toast with a few easy upgrades. The real game changer here is a mix of nuts, seeds, and spices (inspired by the Egyptian spice mix dukkah).

We made these extraordinary scones at my restaurant Little Eater for many years, inspired by the glut of zucchini we would receive from local farmers all throughout its season.

Spanish tortilla, an adored open-faced omelet packed with potatoes simmered in olive oil, inspired this frittata. It’s heavy on the potatoes and light on the egg.

Minestrone is a rustic, a-little-of-this and a-little-of-that kind of soup—the kind my grandmother and great-grandmother used to clean out the vegetable drawer in every season.