It's about this time of year that I start getting antsy, culinarily speaking. It's still winter and my body craves those hearty dishes of squash and legumes. But I'm also ready for the bright, fresh flavors of spring. This couscous salad with its roasted squash and citrusy vinaigrette bridges the gap. More

When I first conceived of these bright little tarts, I imagined them as dessert. Later I decided that they were even better as a fancy, yet healthy (gluten-free and sugar-free), breakfast. Either way, they are a luscious pairing of two winter gems: kumquats and dates. More

When I set out to write my first book, one of the first recipes I knew I wanted to include was one for individual steamed pudding cakes. I ended up doing a lemon cakelet after a pregnancy-inspired double-order at a neighborhood eatery called Mary's Fish Camp. The chef there walked me through the magic of a pudding cake; how, thanks to an imbalance of wet to dry ingredients, a creamy smooth pudding layer forms on the bottom and a layer of fluffy sponge cake blossoms on top. More

I have a secret love affair with peas. Yes, I love them in their fresh-from-the-pod form, but during the winter months, I use their frozen cousins. I spice them in my favorite manner, similar to a dish I had in Cochin, Kerala, in Southern India, and eat them up with a large spoon, stopping only for a quick bite of naan or dollop of raita. More

As a vegetarian, I tend to eschew most meat alternatives such as veggie hot dogs or fake hamburgers. I know they don't taste like the real thing and many varieties are full of processed ingredients. But one interesting and hearty vegetarian ingredient I've just come upon is the soy curl. Have you tried these out? Here's a quick recipe for sesame ginger soy curls on salad. More

While one can't go wrong with ordinary roasted carrots and parsnips, there are times – in the middle of winter, especially – when one craves something a bit more glamorous. Something vibrant. I have the solution, and although it does require a few special ingredients, it takes hardly more effort than the typical roasted veg. More

When I think of my favorite comfort foods, the vast majority of them are, shall we say, a bit wanting in the nutrition department. Dolsot bibimbap is the exception. Like mac and cheese or potato pancakes, this popular Korean dish has plenty of carbs – but it's also a well-balanced meal, with a rainbow of vegetables and protein crowning the bowl of hot, steaming rice. More

Have you gotten on the chia seed bandwagon? At first I was scared of the pearly goo lurking in the fridge at my sister-in-law's place. Now that I've doctored up this ancient seed with cardamon and cashew I'm intrigued by this superfood.

Have you tried this omega-3 packed, fibrous wonder–ingredient? What do you think of it and how do you use it in your cooking? More

Are you vegetarian? (Or vegan?) Do you ever feel that your dietary choices, while right for you personally, have excluded you in some way from your family's traditions? I read such a good piece at Gilt Taste today on this topic — I just had to share. Allegra Ben-Amotz shares a thoughtful, colorful piece on her experiences growing up as a third-generation Iranian-American, and as a vegetarian who would no longer eat fesenjan, her grandmother's duck stew. More

I have a confession to make: I have a hard time considering eggplant a summer vegetable. I know that it grows in the sunshine, right in between the tomatoes and the basil, but its silky, melting texture is what I want in wintertime. It's light yet satisfying, the perfect comfort food for January. Some people guiltily buy avocados in winter; others, pineapple. Me, I buy eggplant. And when I do, I make this salad. More