Ingredient Library
A page for each ingredient I lean on most — how I buy it, store it, and cook with it, and the recipes in this kitchen that put it to work. Start with a favorite and follow the links.
Proteins & Dairy
Salmon
rich, quick, good fats
Eggs
the most useful thing in the fridge
Greek Yogurt
thick, tangy, protein-rich
Feta
the salty finishing touch
Chickpeas
the everyday bean
Lentils
20-minute plant protein
Vegetables & Greens
Avocado
nature's butter
Tomatoes
the soul of the kitchen
Garlic
flavor's foundation
Spinach & Greens
green, in anything
Cucumber
cool & crisp
Bell Peppers
sweet, colorful crunch
Broccoli
roasts beautifully
Sweet Potato
naturally sweet & filling
Lemon
brightness in a squeeze
Grains
Pantry Staples
Olive Oil
the heart of the kitchen
Balsamic & Vinegars
a few drops, more flavor
Olives
briny little jewels
Capers
a salty, tangy pop
Sun-Dried Tomatoes
concentrated summer
Tahini
the secret behind hummus
Dijon Mustard
the quiet workhorse
Raw Honey
nature's sweetener
Nuts & Seeds
crunch, fat & protein
Herbs & Spices
one chicken, a dozen dinners
Fresh Herbs
food, made alive
Choosing Well — the stories
The why behind what I buy — grass-fed, pasture-raised, wild, raw — drawn from thirty years and my book.
Cooking Oils
high heat vs. drizzle, & seed oils
Choosing Olive Oil
how to find the real thing
Buying Eggs
cage-free, free-range, pasture-raised
Choosing Dairy
raw vs. pasteurized, sheep vs. cow
Grass-Fed & Pasture-Raised
what it means, why it matters
Wild vs. Farmed Fish
how to choose your fish
Decoding Labels
what the words really mean