Muhammara Dip

This brightly hued, roasted red pepper dip hails from Syria, and its signature ingredient is sweet and tangy pomegranate molasses....

Pumpkin Spelt Loaf with Pepita Streusel

Whole-grain loaves can often be sturdy and squatty, but this fall beauty is almost stately in stature, with a light crumb and subtle kiss of spice. While I love grinding down pepitas to use in the batter, you can certainly use almond or hazelnut meal if you prefer....

Crab and Sorrel Tartlets

These toothsome tartlets lend themselves to all sorts of occasions. Use sorrel if you can get it (ask a gardening friend), as the slight lemony flavor cuts beautifully through the richness of the butter crust and creamy filling — but spinach also works well. Serve a tartlet or two with a sharp green salad for a satisfying lunch, make a bigger whole tart for a family supper, or fashion smaller tartlets as tiny cocktail bites for a New Year drinks party....

Chickpea Fries

At first glance, this recipe may seem challenging. Don’t sweat it. As Scott would say, use excellent ingredients and charge forth – you won’t regret it....