There was a time, years ago, when this was on my table pretty much whenever I had friends over for a lazy Saturday lunch. And I love it still. It’s simple and undemanding to make, and can equally offer summer sprightliness or winter comfort, and in summer you might certainly consider scattering over basil on serving, along with the parsley. The sauce itself (rather like the eggs in a carbonara) is not actually cooked, but warmed through as it’s tossed fragrantly with the hot pasta. I find when cooking such an amount of pasta (though bear in mind that this recipe halves easily enough), it is always a good idea to put the pan on to boil quite a bit before you think you need to. Once it’s come to the boil, you can switch off, cover the pan, and know that you are almost ready to go. And finally, may I suggest that with the two egg whites you have left over, you make a batch of Forgotten Cookies within two days, if the egg whites are kept covered in the fridge... And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

I live with my two loves. I’m a professional moon baby bed angel I love my four cats

I did a weird thing. I took an Amtrak train from New Orleans to Philadelphia just because. A 30-something hour adventure marked by blurry trees, conductor's hats, and 2% milk (I'll explain). I had so much fucking fun. I'm in Philadelphia now, visiting a good friend and experiencing winter all over

A poached egg with a runny yolk that oozes into the soup turns an austere bowl into something almost decadent, and parsley and egg have a particular affinity.

Persian/Iranian Recipes

Burek, or Borek depending on what spelling you use is a dish made with phyllo pastry that is filled with meat or cheese. Burek is thought to have originated in Central Asia; it was then adopted by the Ottoman Turks who took it with them to the various corners of their military empire.

Use this sauce and method with any fish (or other meat) you like. Recipe adapted from Moosewood Restaurant Simple Suppers.

This is just wonderful when you have friends over in summer, though not to be discounted for the rest of the year, either. There was a time I cooked it just about every two weeks, and it's an easy habit to get into! It’s simple: the chicken deeply spiced with za’atar, that wonderful Middle-Eastern spice blend comprising thyme, sesame seeds and ground sumac, itself a glorious blood-red berry with an intensely astringent lemony tang; the salad a fresh tangle of mint, parsley, cucumber, tomato and spring onions, crumbled with torn shards of toasted pitta and sprinkled, again, with sumac. To be entirely proper, you should throw in some leafy, herbal purslane, too, but unless you happen to live near a Middle-Eastern shop, it’s unlikely you’ll be able to get your hands on any, so I haven’t listed it below. The chicken, once cooked, does go an unphotogenically dark colour, but that is divinely matched by such depth of flavour. For US cup measures, use the toggle at the top of the ingredients list.

Serve this with a side salad or vegetable and some crusty bread and you have yourself a hearty meal, friends. Ingredients: For the Lentil Not Roast 1 cup

The sprout recipe below is really only a slight detour from the traditional route. By all means, stick to the orthodox if you prefer by adding only buttery chestnuts to the Brussels sprouts, but what follows is now my own traditional way of cooking them. There is a lot of parsley, I know, but think of it as another vegetable ingredient rather than a garnish. Obviously, if you can’t get your hands on pancetta, it’s fine to use bacon. Just scissor it up, and fry it in a little more oil than you need for the pancetta, before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

Traditional Irish stew is typically cooked in the oven for two hours. To adapt the recipe to a slow cooker, simply cook on low heat for 6-8 hours. While this stew may certainly be eaten right away, it tastes even better as leftovers. As an added benefit, any fat that cooks out of the meat can be easily removed once the stew has cooled in the refrigerator overnight. If you are a fan of peas in your stew, you may add a cup or two in the final 15 minutes of cooking. Yield: approximately 6 servings

These super flavorful Greek Meatballs (keftedes) are baked instead of fried and drizzled with herbs and melted butter before going in the oven!

Ees Wyke, in Ambleside, Cumbria, is a magnificent 12-bedroom country house that was rented by the popular author's London-based parents several times in her summer holidays.

This recipe makes 4-6 main dish servings of hummus with whole chickpeas and a lemony, garlicky sauce. Serve it warm with whole hard-boiled eggs, fluffy pita and vegetable salad.

This fresh and healthy salad uses mostly herbs with a little bulgur wheat

Try different combinations of fruits and nuts for something different each day.

Once a month I host cooking classes with themes ranging from Middle Eastern cuisines, Alternative Baking Styles to Healthful Salads and smart ways for Simple Suppers. Discussions around table are lively and diverse, including the latest food trends, must visit restaurants, food allergies, secret kitchen hacks and the ever useful….. nutrient content of a date! Each time without fail we end up at the same place …. Banting. I'm not even going to venture into this minefield, so I'll attempt to diplomatically negotiate my way around the topic. Some would call it fence sitting. I prefer to label it Balance. While I think it's beneficial and necessary to curb over-carbing, total elimination in my kitchen looks like - not possible. Should a recipe fall under the Banting banner, it's usually by chance or default. I do however know of many Banting supporters (specifically in my classes), that've followed Banting principles with much success. Tonight's supper is especially for them and the meat- eaters, who are apparently protein deprived due to my Meat-free Mondays! On the menu is this Fillet of beef whisky stroganoff with crème fraîche and lemon-parsley pesto. Served alongside wilted kale, courgette spirals and toasted pine nuts - luxurious twist on a classic South African favourite.     Of course there's nothing stopping you from serving this beef stroganoff with butter-coated tagliatelle or fluffy mashed potatoes, but for today, it's coming to the table carb-less! Unfortunately I don't have an inherited stroganoff recipe as a reference, but I do recall my mum dusting tenderised beef strips in seasoned flour. To be frank, I'm not sure where the tenderised part came in, 'cause that 70's meat was clearly from a rare breed of well-toughened cattle. The good news is that we're using fillet of beef for this stroganoff. Rather pricey I know, but once you've had a taste of this buttery soft beef in my creamy paprika-spiced whiskey sauce, you should be easily swayed. In place of dusting the meat with flour, I've used almond meal which serves a thickening agent and lends a mild, nutty taste to the dish. A dash of whiskey adds great depth of flavour, but you can substitute with dry sherry of brandy if you prefer. I serve it with a dollop of sour cream and a zesty parsley pesto which cuts through the richness of the sauce.

This easy recipe for oven-roasted squash will teach you how to roast squash, whether it's butternut, buttercup or kabocha varieties.

The Best Lentil Salad, Ever is a gluten-free, fiber-rich, grain-free, vegan salad that's perfect for picnics, travel, or anytime!

Vegan savoy cabbage roulades with red cabbage and bread dumplings from EAT SMARTER is a festive dish that is not only popular with vegans.

Douse disease-causing free radicals and repair and strengthen immune cells with a cascade of antioxidant- and nutrient-rich ingredients in this stew recipe.

These Viral Breakfast Croissants are tall with crispy buttermilk chicken tenders, melted cheese and crunchy lettuce. Make these Viral Breakfast Croissants for breakfast or brunch. These croissants will surely impress your family or friends!

An old recipe for German Beef Rouladen, Mushroom Gravy; No pickles in this recipe - they are filled with a marvelous stuffing. #GermanBeefRouladen

The parsley and garlic potato cake is inspired from good times at L’Ami Louis (32 Rue Vertbois, 75003 Paris), one of my favourite restaurants in Paris. L’Ami Louis is legendary for its …

Make restaurant quality Naan Bread at home! If you have never tasted a fresh, tender, buttery homemade naan, you're totally missing out. I will show you just how easy this recipe is to put together and gives you the perfect receptacle for cleaning up all the curry on your plate!

These lentil patties with olives and herbs are not only really easy to make but also will impress even your non-veg friends!

September 22, 2016, officially marks the start of autumn! As our thoughts turn to cooler weather, fall sports and shorter days, it’s time to start cooking hearty, warm meals. This recipe from my friend Amie Valpone of The Healthy Apple features one of my favorite starchy veggies. Acorn squash is not only delicious, but also filled with vitamins and nutrients like Vitamin C. This is a simple yet beautiful side dish that will impress everyone at the table. Click here to view the PDF.