https://www.susanspungen.com/recipes daily 0.75 2026-07-09 https://www.susanspungen.com/recipes/whole-meyer-lemon-meringue-bars monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/8de3a320-5898-4349-93fb-c77acae62d15/whole+Meyer+Lemon+Meringue+Bars.jpeg RECIPES - Whole Meyer Lemon Meringue Bars - FROM SUBSTACK As a kid, and still, my favorite pie always has been and always will be, lemon meringue. This easy little bar uses a whole lemon and all the yolks and whites, which makes it pretty near perfect for me (or anyone else who likes lemons). Because you will be using the yolks first and the whites either hours or a day or two later, make sure you separate them carefully, store the whites in an ultra-clean glass or metal bowl or jar, and refrigerate until needed. I find the flavor is best using a whole Meyer lemon, which has a milder and thinner rind, with a little regular lemon juice to amp up the acidity. https://www.susanspungen.com/recipes/warm-weather-farro-bowls-with-grilled-tofu monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/a7c704f1-aecf-4717-aaed-3f4835086c4b/Warm-weather+Tofu+bowls.jpeg RECIPES - Warm-Weather Farro Bowls with Grilled Tofu - FROM VEG FORWARD My ideal grain bowl, which is in regular rotation in our house, is a combination of warm and cold, cooked and raw, with crispy, creamy, and crunch elements. It goes light on the chewy, nutty farro and heavy on the vegetables—asparagus, sugar snaps, fennel, and cherry tomatoes. Grilling heightens their flavors, but everything can be done in the oven too. https://www.susanspungen.com/recipes/the-best-apple-pie monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/744802ce-9bd3-4c21-a627-ac190e2dfa06/The+Best+Apple+Pie.JPG RECIPES - The Best Apple Pie - FROM SUBSTACK Are we all in the mood for a little comfort? I thought so! And is there anything more comforting than a warm slice of apple pie? I think not. I have lost myself in the kitchen these past few days, and it’s been a great stress reliever, as always. https://www.susanspungen.com/recipes/asparagus-salad-with-jammy-eggs-hazelnuts-and-grainy-mustard-dressing monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/c68e50b3-7651-4638-9c06-1f9c7bfd0b60/Asparagus+Salad+with+Jammy+Eggs....JPG RECIPES - Asparagus Salad with Jammy Eggs, Hazelnuts, and Grainy Mustard Dressing - FROM SUBSTACK Any size asparagus will work well in this recipe. I used a mix, because that’s what I had. I blanched them in the same pot, adding the thin ones for the last minute. Pencil asparagus need very little cooking; sometimes I just pour boiling water over them in a colander! https://www.susanspungen.com/recipes/spiced-plum-crumble monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/e9fe9234-68f9-41b7-ae3d-971e4b039c4e/Spiced+Plum+Crumble.jpeg RECIPES - Spiced Plum Crumble - FROM SUBSTACK Any kind of plums work in this easy-to-make and crowd-pleasing dessert. Since plums can vary so much in size, use the scale in the store to estimate how much you’re buying. Let the crisp cool for at least 30 minutes before serving with a drizzle of heavy cream or with vanilla ice cream. https://www.susanspungen.com/recipes/raspberry-sorbet-sandwiches monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/160fafc8-8c71-4b39-bdda-1917305ba1d3/Raspberry+Sorbet+Sandwiches.JPG RECIPES - Raspberry Sorbet Sandwiches - FROM SUBSTACK I like to bake these corn-infused cookies right after I make the dough, which ensures a thin cookie. The dough is soft though, and a little tricky to handle, so I drop the scoops or spoonfuls of dough directly into a bowl of sugar and jostle it around to coat; this makes it easier to handle. If you want to make the dough ahead and chill it, that’s fine too. Form balls of dough while the dough is cold, and let them warm up a bit before baking. They won’t be quite as thin, but still perfectly delicious. https://www.susanspungen.com/recipes/radish-tartines monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/4586bb6c-c768-43b8-b1a2-fb48d3a84822/radish+Tartines.JPG RECIPES - Radish Tartines - FROM SUBSTACK This came in handy when I made them today around noon. I had a big, late dinner last night and hadn’t had anything but coffee yet, and these were a great way to break my fast. I used that very grainy rye bread that you find in tightly wrapped rectangular packages, though any whole grain bread will do. https://www.susanspungen.com/recipes/pull-apart-focaccia monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/5823665e-54cb-4c75-9e5f-9982e83dd2ad/Pull-Apart+Focaccia.jpg RECIPES - Pull Apart Focaccia - FROM VEG FORWARD This pull-apart version of focaccia brings a sense of fun to the traditional Italian flatbread. It's got to be the easiest homemade bread ever and can turn any veg- based dish into a square meal. Try it alongside Summer Vegetable Soup (page 89), Simple Gazpacho (page 83), or Grilled Zucchini with Whipped Ricotta, Calabrian Chili, and Almonds (page 111). As with any yeast dough, you have a lot of flexibility with timing. I find it very easy to mix up the dough a day or two before I want to bake it and just forget about it in the fridge, but if you aren't a planner and want to speed things up, you can make the dough on the same day you want to bake. You can also transfer the dough to the pan in one piece for a traditional focaccia, instead of dividing it for the pull-apart version. https://www.susanspungen.com/recipes/pistachio-lemon-thins-with-lemon-curd-filling monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/74739a23-9243-42ee-b5d9-bc7ccd2a78d5/Pistachio+Lemon+Thins+With+Lemon+Curd+Filling.jpg RECIPES - Pistachio Lemon thins with Lemon Curd filling - FROM SUBSTACK Once sandwiched, the cookies should be refrigerated if not serving within a few hours. While lemon curd has been around a lot longer than refrigeration has, I don’t want to recommend that you pack these into an unrefrigerated tin. You can also buy lemon curd in a jar, but, of course, it’s better if you make it yourself! https://www.susanspungen.com/recipes/roasted-squash-salad-with-burrata-and-quinoa-crunch monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/0fa94e0c-9b30-40d0-a69b-872c25d6e110/Roasted+Squash+Salad+with+Burrata+and+Quinoa+Crunch.jpeg RECIPES - Roasted Squash Salad with Burrata and Quinoa Crunch - FROM SUBSTACK Use thin-skinned varieties here so you don’t have to peel them. Delicata is my top pick for this salad, but dumplings carnival, honeynut, or acorn also work well. https://www.susanspungen.com/recipes/lemon-curd-meringues monthly 0.5 2026-06-25 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/ae1212d8-98c2-4a31-a036-741de3f046e7/Lemon+Curd+Meringues.jpeg RECIPES - Lemon curd meringues - FROM SUBSTACK This is a fairly big meringue recipe, so it is great for the holidays. It also uses all the egg whites from the curd recipe. The meringues will keep for several days in an airtight container, as will the curd (in the fridge of course). When ready to serve, dollop the lemon curd into the center of each meringue, sprinkle with chopped pistachios, and dollop unsweetened whipped cream next to them, if desired. https://www.susanspungen.com/recipes/green-bean-salad-with-pesto-and-hazelnuts monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/057b6da8-478b-4d1c-afe9-a86f00870ba2/Green+Bean+Salad+with+Pesto+and+Hazelnuts.JPG RECIPES - Green Bean Salad with Pesto and Hazelnuts - FROM SUBSTACK I generally prefer green beans chilled for a salad rather than steamed and warm, especially in the summer, so it was moving in a salad direction. I noticed a partial tub of store-bought Rana pesto, some hazelnuts, and a hunk of Parm. I asked Meryl about the homemade pesto she said she had ravaged her basil plant to make, but, alas, it was frozen, so, in the spirit of resourcefulness, I decided to use the Rana pesto. I’d seen it in my grocery store and had been wondering how it was, because I’m always looking for good store-bought items to try out and share with my readers. Well, it turns out it is very good! So good that one of our teenage guests asked if it was OK if she finished the green beans. I mark that as a win! https://www.susanspungen.com/recipes/strawberry-brita-cake monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/df0175be-1a03-485a-ba4f-8d0f5d595c73/strawberry+brita+cake.JPG RECIPES - Strawberry Brita Cake - FROM SUBSTACK This is a Nordic cake that seems to be little known in the United States, but I was intrigued by the meringue-topped butter cake ever since I first laid eyes on it years ago. When I say meringue-topped, I mean the meringue is spread right on top of the raw cake batter, and they are then baked together, creating a two-layer cake. Just think of it as a variation on strawberry shortcake. You could also top this with juicy peaches. Ideally this cake should be assembled right before serving and eaten all at once, so save it for those times when you are having a big party. https://www.susanspungen.com/recipes/earl-grey-shortbread-with-blood-orange-glaze monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/a87ca709-d921-460d-a374-ae265ae755b3/Earl+Grey+Shortbread+with+Blood+Orange+Glaze.JPG RECIPES - Earl Grey Shortbread with Blood Orange Glaze - FROM SUBSTACK This dough comes together easily in a food processor. If you don’t have a full-size food processor, you can do step 2 in a mini food processor, and, lacking that, grind the tea finely in a spice grinder, zest the orange using a microplane, and continue the recipe by creaming with the butter by hand or using a stand mixer. It’s a small batch, so it’s easy to mix by hand, as long as your butter is nice and soft. The tea is the only part you need a machine for, so if you don’t own any of these, the tea can be omitted. The citrus zest is the dominant flavor, and they will still be delicious without it! https://www.susanspungen.com/recipes/in-the-rotation-french-onion-turkey-burgers monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/c9cbaf75-f50b-4b92-bc8d-4e1238f77f66/French+Onion+Turkey+burgers.jpeg RECIPES - French Onion Turkey Burgers - FROM SUBSTACK There’s a reason everyone is always trying to French onion-ify everything. It’s really good! This turkey burger is something I make for myself quite often when Steve is away. I keep a stash of turkey burgers in the freezer that I make in batches, and that’s frequently what I’ll make for dinner when I’m alone, especially when I’ve been cooking all day. https://www.susanspungen.com/recipes/double-buckwheat-noodle-salad-with-green-beans-and-broccolini monthly 0.5 2026-06-24 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/c24800dd-1f90-402f-911a-43c40640d1db/Double+Buckwheat+Noodle+Salad.jpeg RECIPES - Double-Buckwheat Noodle Salad with Green Beans and Broccolini - FROM VEG FORWARD In this versatile salad, buckwheat groats echo the buckwheat in the soba noodles, adding an emphatic nuttiness and unexpected crunch. The salad is studded with green: cooked string beans, sliced lengthwise to make them more supple; raw broccolini, which softens a bit in the dressing; scallions; and fresh herbs. Feel free to change up the vegetables according to what's in season; use sugar snap peas instead of or in addition to the green beans, add some julienned carrots or cucumber, or even thinly sliced mushrooms. https://www.susanspungen.com/recipes/basque-esque-cheesecake-tart monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/c521a441-c41f-4070-8864-8252de859a5e/Basque-esque+Cheesecake+Tart.JPG RECIPES - Basque-esque Cheesecake Tart - FROM SUBSTACK I hope you’ll give this very delicious tart a try. It’s perfect for traveling, as it’s quite sturdy, and just perfect for a Mother’s Day brunch, a dinner party, or just to have around! https://www.susanspungen.com/recipes/multi-nut-shortbread monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/f4b1e418-1f75-4efc-8f7c-6f8a4088119a/Any-Nut+Shortbread.jpeg RECIPES - Multi-nut Shortbread - FROM OPEN KITCHEN I have always been a sucker for salty-sweet shortbread; in fact, this recipe is a variation on one from my first book. It may seem excessive (that’s me!) to make six different flavors of shortbread, but you don’t have to—pick any nut and go with it. Each nut has a flavor all its own and also, when whole, will vary in volume, so I highly recommend that you weigh rather than measure the nuts, so you know how much you need to start with. Once ground, you will need ½ cup of any of them. See the guide below for approximate volumes for each nut. Since each batch is fairly small, this is a dough I prefer to mix by hand with a wooden spoon in a small bowl. If the butter is softened to room temperature, it is easy to do (just make sure it isn’t softened to the point of almost melting). https://www.susanspungen.com/recipes/spaghetti-aop monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/7cc7eeae-3f64-4e9e-9474-58133aa30027/Spaghetti+AOP.jpeg RECIPES - Spaghetti aop - FROM SUBSTACK Any kind of canned or fresh tomatoes will work here, depending on whether you like to have pieces of tomato or not. “Passata,” or tomato puree is what they used at Coco Pazzo, but canned crushed tomatoes or canned whole tomatoes, cored and broken up with your hands, work too. It’s important to let the oil cool a bit before adding the tomatoes, to avoid splattering. If you are generally spatter-averse, you can make the sauce in a Dutch oven, or use a splatter screen to help keep your range-top clean. https://www.susanspungen.com/recipes/grandma-pie-with-broccoli-rabe-and-sausage monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/cb1fa685-a709-47bb-bf72-428e682f88f2/Grandma+Pie.jpeg RECIPES - Grandma Pie with Broccoli Rabe and Sausage - FROM SUBSTACK I first became acquainted with the Grandma Pie, a Long Island specialty, on one of my many trips back and forth between New York City and my place on the eastern end of Long Island. I love pizza, so I was always tempted to stop about halfway home for a slice. The pizza was pretty average at this particular place, but still, it was pizza. One day they had grandma pie, and it was better than average and exactly what I wanted—a nice neat car snack—not too saucy and crisp on the bottom. I continued to ask for it on subsequent trips, but they rarely had it! A big pan of pizza (or two) is a great way to feed a crowd, and happily. If you have vegetarians, it’s easy to leave off the meat—you could substitute with well-roasted sliced shiitake mushrooms, which will lend a meatless note of umami. https://www.susanspungen.com/recipes/raspberry-pomegranate-cheesecake-bars monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/7201ef83-a784-4420-b724-5cdec96b0fbe/Raspberry-Pomegranate+Cheesecake+Bars.jpeg RECIPES - Raspberry-Pomegranate Cheesecake Bars - FROM SUBSTACK If you want to bring these to a picnic, a sheet pan with a lid will work best so the top doesn’t get ruined. You can also bake the bars in a traditional 9 by 13-inch baking pan which can be covered with foil or plastic wrap. If you can't find fresh pomegranate for the topping, just use raspberries. https://www.susanspungen.com/recipes/shoulder-season-minestrone-with-mini-gnocchi monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/c914a37c-693e-4e8d-86d2-05cc1953ac54/Shoulder+Season+Minestrone.jpeg RECIPES - Shoulder-Season Minestrone with Mini Gnocchi - FROM SUBSTACK This batch of soup will make enough to feed a small crowd or, lacking that, provide leftovers for days. It freezes well too, so stash some for a rainy day! You can use fresh shell beans (like cranberry beans), dry beans cooked from scratch, or canned beans. If using either of the latter, add them to the pot along with the zucchini and green beans. https://www.susanspungen.com/recipes/apple-galette-with-halvah-frangipane monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/70c34ef3-b7c7-4d17-b1aa-fb3f40ab4e37/Apple+Galette+with+Halvah+Frangipane.JPG RECIPES - Apple Galette with Halvah Frangipane - FROM SUBSTACK This galette is not overly sweet, and the subtle sesame flavors from the halvah and seeds come shining through. Halvah can be tricky to find — if Joyva bars from the candy, deli, kosher, or “ethnic” section are all you can find, they are fine for this, but for a real treat, order the best halvah you’ve ever had from Seed + Mill in Chelsea Market in New York. Because this galette only calls for two apples, I use one tart (like a Granny Smith) and one sweet (like a Honeycrisp). If your apples are small, you might need three. Creamy and tart labneh makes a good dollop with this. Vanilla ice cream works too! https://www.susanspungen.com/recipes/zuni-caf-roast-chicken monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/65c00dde-7e31-47b8-ac92-62ba9ca0b6d9/Zuni+Cafe+Roast+Chicken.JPG RECIPES - Zuni Café Roast Chicken - FROM SUBSTACK Any recipe for Zuni Chicken is an homage and an approximation, because without that wood-burning oven, it will never be quite the same. One of the amazing parts of this dish is the bread salad that comes with the chicken and mops up all the juices. However, using the technique of salting the chicken well ahead of time, aka dry-brining, and cooking at a high temperature results in an extremely juicy and flavorful bird that’s just perfect for two (but you can easily double the whole thing for a bigger group). https://www.susanspungen.com/recipes/coconut-pistachio-guava-thumbprints monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/3ebde5fb-fb11-4acf-97a5-6965c41855b5/coconut+Guava+Thumbrpints.JPG RECIPES - Coconut-Pistachio Guava Thumbprints - FROM SUBSTACK I bought a jar of guava preserves last winter when I saw it at my supermarket in the Bonne Maman section. I was actively and constantly scouting the shelves of my store for cookie inspiration because I was elbow-deep in recipe development for my book. I instantly thought, “Hmm. I think this would be great with coconut.” But it stayed in the back of the pantry in our temporary house, and when we moved back home, it came with us, and I continued to overlook it. I finally had a chance to try out this idea, and they are as good as I’d hoped they’d be! Even if you can’t find the guava preserves, any kind of jam or preserves will work here, or you can use a variety in your batch of cookies. https://www.susanspungen.com/recipes/strawberry-scones monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/07007495-ff11-4323-88dc-47d2b758463d/strawberry+Scones.JPG RECIPES - Strawberry Scones - FROM SUBSTACK These easy scones are another good use of so-so berries. In fact, the really juicy ones might be TOO MUCH here. The scones can be completely assembled (they’re not a heavy lift) and then chilled overnight in the refrigerator if you want to have them in the morning without doing more than turning on the oven then glazing them, if you choose to do that. The dough for the scones is fairly easy to whip together the evening before you want to serve them, so all you have to do is pop them in the oven the next morning to be treated to their warm and crumbly goodness. https://www.susanspungen.com/recipes/quick-seafood-stew monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/fd7f9030-9fa9-44de-a3d2-43cb6e7c0551/Quick+Seafood+Stew.JPG RECIPES - Quick Seafood Stew - FROM SUBSTACK You can grab the seafood for this dish on your way home from the beach and have it on the table in half an hour if you have a well-stocked pantry. There’s nothing to chop to get it going (you can chop the parsley while it’s cooking), and the seafood poaches in under ten minutes. Grilled or toasted bread is the quickest accompaniment, but you can also serve it with pearl couscous, tubettini pasta, or fregola. Add more liquid as needed, so you end up with something halfway between a soup and a stew. https://www.susanspungen.com/recipes/smoky-eggplant-dip monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/f86cf2ba-c056-4d2c-90ff-88b9c36c1059/Smoky+Eggplant+Dip.JPG RECIPES - Smoky Eggplant Dip - Make it stand out FROM SUBSTACK I make this dip all summer long, when eggplants are plentiful and inexpensive. I have a gas grill outside my kitchen door, and I use it often for things like this. If I had to start a fire to cook three eggplants, I’m pretty sure I wouldn’t do it as often (but if you’ve already started a fire for something else, it’s a great time to cook them). That said, you don’t need a grill at all. Second best is cooking right on the gas burner of your stove. If you don’t have that, you can use your broiler. The idea is to blacken the heck out of them however you cook them so that when you peel off all that black skin, a smoky flavor remains. https://www.susanspungen.com/recipes/emerald-pasta-with-nettle-sauce monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/622226e1-ff05-43ed-b926-c956f60605ef/Emerald+Pasta+with+Nettle+Sauce.jpeg RECIPES - Emerald Pasta with Nettle Sauce - FROM VEG FORWARD Whether you find them in the farmers’ market or your own backyard, nettles are one of spring’s earliest greens. They have a mild flavor most similar to spinach, and they’re an easy foraging project. https://www.susanspungen.com/recipes/cranberry-ros-poached-pears monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/5cfe3663-2eb5-4942-92bc-29991208522d/cranberry+rose+poached+pears.webp RECIPES - Cranberry-Rosé Poached Pears - FROM SUBSTACK I have always loved poached pears for their elegant simplicity. Also for their ability to serve as dessert all on their own, without leaving you wanting for something richer. A dollop of crème fraîche or scoop of ice cream on the plate — and a nice little cookie on the side — and that is really all you need. Today I offer you a poached pear recipe, and a recipe for Sesame and Almond Tuiles, which are easy to make, and look and taste lovely alongside these pears. https://www.susanspungen.com/recipes/zaatar-yogurt-chicken monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/13180f83-6164-4ae1-9a85-1bbd38f7b3fd/Za%27atar+yogurt+chicken.jpeg RECIPES - Za’atar Yogurt Chicken - FROM SUBSTACK Now, can we talk about the magical powers yogurt has when it comes to marinating chicken — and other meats too, btw? Similar to the effect of buttermilk, and for the same reasons, a yogurt marinade is the path to juicy, tender, and flavorful chicken. Both the active cultures and the lactic acid in yogurt transform the meat. And before you ask, if you don’t do dairy, it looks like coconut yogurt contains live cultures, so it would probably be a decent substitute. I haven’t tried it though, so let me know if you do! https://www.susanspungen.com/recipes/little-gem-and-radish-salad-with-buttermilk-feta-dressing monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/45bc2a99-f163-4535-af2b-df008d9c6bda/Little+Gem+and+Radish+Salad+with+Buttermilk-Feta+dressing.jpeg RECIPES - Little Gem and Radish Salad with Buttermilk-Feta Dressing - FROM VEG FORWARD For this wedge salad, which begs to be eaten with a knife and fork, you need a crunchy lettuce that can stand up to the creamy dressing. Little Gem, the petite romaine variety that is increasingly common in markets, is perfect, or substitute romaine hearts. https://www.susanspungen.com/recipes/rhubarb-galettes-with-hazelnut-frangipane-and-salted-candied-hazelnuts monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/eae68ab8-ecdd-47fe-b57d-b7fe84b3ba97/Rhubarb+Galette+with+Hazelnut+Frangipane.JPG RECIPES - Rhubarb Galettes with Hazelnut Frangipane and Salted Candied Hazelnuts - FROM VEG FORWARD These mini galettes have it all: They’re sweet, tart, salty, soft, crunchy, flaky, and buttery. The hazelnut filling provides a luxurious buttery base for the rhubarb, echoing the salted candied hazelnuts on top (see page 220). I like to line up the rhubarb strips horizontally on the pastry, but you can go free-form if you want. None of the components of this desserts are difficult, and they all add up to something special. https://www.susanspungen.com/recipes/green-bean-salad-with-tahini-and-quinoa monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/6ce3ccb1-e079-4f92-85f6-415d09ca0c01/Green+Bean+Salad+with+Tahini+and+Quinoa.jpeg RECIPES - Green Bean Salad with Tahini and Quinoa - FROM OPEN KITCHEN This salad is a good one to make anytime you find nice slender green beans. It even makes a fresh and crunchy Thanksgiving side dish. If you find beans that are not so slender or tender, and you have the patience, halve each one lengthwise (it doesn’t have to be perfect) before blanching, which will make them less chewy and also help the dressing to permeate them. https://www.susanspungen.com/recipes/magical-greens-pancakes monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/871369ea-d825-4ea7-abaf-9d4c76e6a01e/Magical+Greens+Pancakes.JPG RECIPES - Magical Greens Pancakes - FROM SUBSTACK These aren’t pancakes in the traditional sense. No, not at all. They are pancakes only in that they are flat and round, and cooked in a pan. They have just a tablespoon of flour, which you could easily omit. I only included it because the first time I made these, they were a tad runny in the pan, so I thought a little flour would help to bind them (and it did). A gluten-free flour would work well too. These pancakes have a small amount of cottage cheese added for lightness and because I always keep it in the house. My favorite cottage cheese is a whipped, spreadable variety from Friendship. Use the driest cottage cheese you can find, or substitute crumbled feta for a different flavor. You could also omit it altogether. This recipe is indestructible! https://www.susanspungen.com/recipes/stress-less-cheese-souffl monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/8a2fd114-8ebd-4c8b-bed9-491c396f91f5/Stressless+Cheese+Souffle.jpeg RECIPES - Stress-less Cheese Soufflé FROM OPEN KITCHEN Making a soufflé isn’t as tricky as you might think, given all the dire warnings (Don’t you dare open the oven! Avoid loud noises!) that usually come with recipes for them. In fact, you can assemble a soufflé many hours ahead of time, as long as you put the soufflé mixture in the dish it will be baked in and stick it in the fridge (yes, really!). Also, let’s manage our expectations of loftiness, and let’s be OK with a slightly sunken soufflé. Your guests will think you are a real genius pulling this thing out of the oven and serving them scoops of piping hot cheese heaven. Making it in a flat baking dish means it doesn’t have so far to fall, and also creates a lot more surface area to brown, turning it into something a little different and more casual than the classic toque-like affair. You can add any herbs you like to this soufflé, or even finely chopped cooked spinach. I like to serve this for brunch, lunch, or a light supper with a Simple but Exceptional Green Salad (page 238). I still advise you to time this so you can serve it immediately upon removing from the oven for the best effect. https://www.susanspungen.com/recipes/greek-quinoa-bake monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/d3a50396-e83f-46ed-8f36-21e3d381b3b0/greek++quinoa+bake.webp RECIPES - Greek quinoa bake - FROM SUBSTACK My Greek Quinoa Bake stars Swiss chard, feta, fresh dill, grape tomatoes, and quinoa, of course, and can be served for lunch, brunch, or as a dinner side—though, to be honest, I had it for dinner last night and was very satisfied. Maybe that’s because quinoa is not a grain, even though we use it like one. It’s actually a seed, giving it a higher protein content than most grains and making it a complete protein at that. Even if you think you don’t like quinoa, I urge you to give this a try. The—ahem—earthy taste of quinoa by itself might not be for everyone, but mixed with other tasty ingredients as it is here, it becomes a blank slate and a great binder. https://www.susanspungen.com/recipes/citrus-salad-with-green-olives-burrata-and-honey-roasted-pistachios monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1a8bce87-d1ca-49db-a4dd-b9da96aa6235/Citrus+salad+with+Burrata.jpeg RECIPES - Citrus Salad with Green Olives, Burrata, and Honey-Roasted Pistachios - FROM VEG FORWARD With its sunny citrus and vivid green olives, this salad is a bright spot at a dull time of year. It’s optimal to use at least two varieties of citrus, so you get a mix of colors and flavors, but even regular navel oranges are fine. Burrata dolloped onto the plate contributes a decadent creaminess that blends with the tangy flavors of the citrus and the olives. Add the fresh snap of fennel and endive and the crunch of honey-roasted pistachios, and you’ll have a salad that throws a great party in your mouth. https://www.susanspungen.com/recipes/banana-buckwheat-loaf monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/15cd3643-896c-41c6-9c30-ee8ca3c02fa4/Banana+Buckwheat+loaf.jpeg RECIPES - Banana Buckwheat Loaf - FROM OPEN KITCHEN Does the world really need another banana bread recipe? Is there anything more to say on the subject? As I was pondering this, I noticed a bowl of blackening bananas on my counter, and I remembered why we need an endless supply of banana bread recipes. Looking for inspiration, I opened my baking pantry and surveyed the many half-used bags of this and that. A bag of buckwheat flour was staring back at me, and I decided that was just what my banana bread needed. The resulting loaf, laced with cardamom and moistened by roasted walnut oil, was better than any I had eaten, made more tender and crumbly (in a good way) by the gluten-less buckwheat flour. And to top it off (only if you’re so inclined) a lip-smacking glaze flavored with tahini and maple with little crunchy nubbins of toasted buckwheat groats sprinkled all over it. This combination of flavors and textures was so good, I found myself spreading extra glaze on each slice and sprinkling with more toasted buckwheat. If you want to do that, you’ll have to double the glaze and the toasted buckwheat. Feel free to substitute any other fat for the walnut oil if you don’t have it on hand or don’t want to buy it. Vegetable oil, mild olive oil, melted butter, or especially browned butter all will work fine. And don’t worry about buying that bag of buckwheat flour—you’ll be using it often. https://www.susanspungen.com/recipes/giambotta monthly 0.5 2026-06-03 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/32b75e03-0860-4198-b56d-7b755d6067c5/Giambotta+%281%29.jpeg RECIPES - Giambotta - FROM OPEN KITCHEN You know when you go to the farmer’s market or farm stand (or get a CSA box) in the summer and you buy way too much of everything because it all looks so good, but then when you get it all home you’re not quite sure what to do with it all? (That’s me, all the time.) Or maybe you just want to celebrate summer through produce? Well, here’s your answer. Giambotta, aka ciambotta, as your Italian grandmother made it, more closely resembles ratatouille than this vegetable stew, which aims to be way more colorful, less tomato-y, and a whole lot fresher tasting than the traditional summer veggie stew. So, here’s the thing, you can use any variety of vegetables to make this, and the proportions don’t really matter that much—just think of it as a cooked salad, follow the basic guidelines, and you really can’t go wrong—but I like to start with the vegetables that can stand up to a little more cooking to build the flavor for the stew, like shallots, leeks, fennel, corn, yellow wax beans, Romano beans, yellow squash, and then add the more delicate and vibrantly colored vegetables, like green beans, zucchini, radishes, and tomatoes and herbs toward the end so that the whole thing ends up looking gorgeous and has a contrast of flavors, textures, and colors. A parm rind would not be out of place stewing along with everything to add a little extra flavor to the broth. Serve it on its own as a vegetarian main course for lunch or dinner, perhaps with an egg on top, with some grilled halloumi, grated parm, or simple cranberry beans (page 37), or alongside any simple grilled meat or fish, along with crusty bread to mop up the juices. https://www.susanspungen.com/recipes/grilled-salmon-with-plum-glaze-and-crispy-salmon-skin monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/b66e4ab4-f754-42b8-8f72-335780c47702/Grilled+Salmon+with+Plum+Glaze+and+Crispy++etc.JPG RECIPES - Grilled Salmon with Plum Glaze and Crispy Salmon Skin - FROM SUBSTACK This is recipe is influenced by some of my favorite Japanese flavors. When a dish is coming together in my head, I tend to find a theme and stick with it. This recipe began with the idea to make a plum glaze for salmon served with a simple plum and cucumber salad. https://www.susanspungen.com/recipes/baked-sungold-pasta monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/e9b932f2-bc9b-4514-9d5b-3a1abb2da2e3/Baked+Sungold+Pasta.JPG RECIPES - Baked Sungold Pasta - FROM SUBSTACK You can prepare this ahead of time, store it covered in the fridge, and bake later — the baking time will just be longer. Also, you can use 2 pints of Sungolds if you don’t have a big yellow tomato! https://www.susanspungen.com/recipes/chocolate-zucchini-bread monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/e30fae46-1830-4879-8803-3369ccca9b1b/Chocolate+Zucchini+Bread.jpeg RECIPES - Chocolate Zucchini Bread - FROM VEG FORWARD More is more with this moist winner of a zucchini bread, made with olive oil and cocoa and crammed with nuts, raisins, and chocolate chips. Gently squeeze the grated zucchini, but don’t go crazy. A big part of what makes the bread so good is that moisture. https://www.susanspungen.com/recipes/pomegranate-glazed-kofta-kebabs monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/f78c7e91-d57b-4e98-8afe-101b7ce45c9d/Pomegranate-Glazed+Kofta+Kebabs.JPG RECIPES - Pomegranate-Glazed Kofta Kebabs - FROM SUBSTACK You can use pre-ground cumin and coriander here, but make sure they're fresh — meaning, they’re not ancient and they smell good. You’ll get bonus points for toasting the spices yourself in a dry, hot pan, then grinding in a spice grinder. You won't believe the difference in flavor! You can take another short cut and chop the herbs in the food processor after doing the onions. Just make sure to stop short of a puree. https://www.susanspungen.com/recipes/chocolate-beet-sheet-cake-with-ganache monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/7a2e348b-2996-4504-90a1-05a2502cd750/Chocolate+Beet+Cake.jpeg RECIPES - Chocolate Beet Sheet Cake With Ganache - from OPEN KITCHEN This cake is a real showstopper, with a light dusting of beet powder gracing the top. You can order the beet powder from Kalustyan’s (see page 356), but I recently saw it being sold at CVS in the nutritional supplement aisle! It still looks pretty spectacular without it too. The beets in the batter keep the sweetness in check, add a note of earthiness, and keep the cake moist. If you want to make this cake for a smaller crowd, bake the whole cake, cut it in half, and freeze half. Halve the ganache recipe for the top. . https://www.susanspungen.com/recipes/winter-citrus-salad-with-red-endive-avocado-dates-and-olives monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/ba53baf2-2f67-4737-ba28-c74af3d1e0b1/Winter+Citrus+Salad+with+Red+Endive%2C+Avocado%2C+Dates%2C+etc.jpeg RECIPES - Winter Citrus Salad with Red Endive, Avocado, Dates, and Olives - FROM OPEN KITCHEN This salad is a symphony of flavors and textures, as any good salad should be. The dressing, which is almost a relish, has bits of salty olives and jammy sweet dates vying for your attention. Played against the slightly bitter and crunchy endive, juicy sweet-tart citrus, and creamy avocado, it truly sings, and is an absolutely perfect thing to brighten up the winter doldrums. I love the way red endive looks in this salad, but if you can’t find it, white Belgian endive will be fine. Place the endive (whether it is red or white) in a bowl of ice water for at least ten minutes before assembling the salad to crisp it up. https://www.susanspungen.com/recipes/chocolate-malt-semifreddo monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/28a34e87-e2d4-4ac9-a2fd-65c9e40cb632/Chocolate+Malt+Semifreddo.jpeg RECIPES - Chocolate Malt Semifreddo - FROM SUBSTACK This recipe is really a lot of fun to make and a great way to learn this trio of techniques. I encourage you to try it—I promise that you will feel accomplished and will have a delightful dessert to show for your efforts! https://www.susanspungen.com/recipes/root-veggie-waffles monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/d1c98499-58db-4a8e-a5c4-515df5f7c4ca/Root+veggie+Waffles.JPG RECIPES - Root Veggie Waffles! - FROM SUBSTACK These waffles taste way better than they have any right to. They are downright delicious, and you can probably make them with stuff you already have on hand. If you’re anything like me, you have some root vegetables that don’t seem very enticing rattling around in the vegetable bin. Here’s a way to put them to really good use and make dinner (or at least part of it) at the same time. If you have kids, they may even like these. Not making any promises, but it’s worth a try! These are good served as a side dish, or for breakfast or brunch with an egg on top, or as sort of a taco, piled with shredded chicken, yogurt, lettuce, and tomato. Waffling them is fun, but they are absolutely perfect as pancakes too. Once you make them, leftovers store well and can be reheated at will. https://www.susanspungen.com/recipes/the-ultimate-corn-muffin monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/d1189be0-624a-44ca-b965-fd0eedcbef4c/The+ultimate+Corn+Muffin.JPG RECIPES - The Ultimate Corn Muffin - FROM SUBSTACK One of the things I did with every batch was bake the muffins using tulip muffin liners so I could make larger and potentially puffier muffins. I baked only 4 or 5 of these larger muffins at a time, staggering them in the tin to allow more heat to reach each muffin so they could bake more evenly. The downside? It takes twice as long to bake all the muffins. The second batch tended to be a bit puffier, so don’t be concerned if you have to let the batter sit a little before baking (it’s a good thing). Can you bake all the muffins at once? Sure. I’m splitting hairs here—they’ll still be great. And if you’re using tulip liners, you’ll still have 3 or 4 extra unfilled holes if you’re using a 12-cup muffin tin. https://www.susanspungen.com/recipes/sesame-soba-salad-with-toasted-buckwheat monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/f57f9fab-36e8-48f9-89c6-0b16c78a2b66/sesame+soba+salad+with+toasted+buckwheat.webp RECIPES - Sesame Soba Salad with Toasted Buckwheat - FROM SUBSTACK Most soba noodles are made from a combo of wheat flour and buckwheat flour. If you’re gluten-free, you can seek out ones that are 100% buckwheat, but they are more prone to breakage when cooked, so handle with care. Depending on the tahini you use, you might need more or less water to thin the dressing. It should be thick and creamy but pourable. https://www.susanspungen.com/recipes/crunchy-pecan-praline-cookies monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/79d52698-f96f-43d3-9a23-210f0d6fe44e/Crunchy+Pecan+Praline+Cookies.JPG RECIPES - Crunchy Pecan Praline Cookies - FROM SUBSTACK I am a big fan of the combination of pecans and brown sugar and the amazing flavor they bring to a cookie. I also love crunch and texture in a cookie, and wondered what it would be like to add crunchy pecan praline to the dough. Turns out, pretty good! The praline melts a bit as the cookie bakes, leaving a little pocket of chewiness. They are delicious as is, but you know I can’t help myself from embellishing a cookie to make it just a little extra. They’re plenty sweet on their own, but adding a drizzle of molasses glaze so you can sprinkle it with more of the chopped praline takes them over the top. Some flaky salt at the end is a must. https://www.susanspungen.com/recipes/chocolate-cherry-pecan-biscotti monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/d13f6bbb-1ac2-48e6-b642-268119d9319c/Chocolate-Cherry+Pecan+Biscotti.JPG RECIPES - Chocolate-Cherry Pecan Biscotti - FROM SUBSTACK Last year I almost didn’t include biscotti in the lineup of cookie content I shared to my site, afraid they wouldn’t have enough WOW factor. But I decided that they were so tasty and “craveable” (the word I look to hear from my husband, Steve—who is my main taster—as proof that a recipe has reached peak perfection), that I had to. And WOW. Much to my surprise, the recipe was incredibly popular, so I decided to create a new version for this year’s cookie collection. My take on this favorite Italian cookie is a bit more jam-packed than the classic, which is often studded with a few nuts or maybe chocolate chips. I love to go a little “extra” with my biscotti, packing in as much good stuff as I can to make them really nubby, nutty, chewy, and bursting with flavor! https://www.susanspungen.com/recipes/stuffed-baked-apples-with-toasted-meringue monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/93aa1361-489d-46a5-b777-b1064ee34587/Stuffed+Baked+Apples+with+Toasted+Meringue.JPG RECIPES - Stuffed Baked Apples with Toasted Meringue - FROM SUBSTACK I originally conceived of this recipe as an alternative Passover Seder dessert, but then I realized I got the dates wrong, and that Seder would be a distant memory by the time this week’s newsletter reached you. Lucky for us, these adorable baked apples with a sexy top hat of creamy meringue are perfect for anytime. If you do happen to be keeping Passover, though, these are 100% allowed. Why am I sharing an apple dessert in spring when apples are a fall fruit? Well, I think we all know that apples are pretty much a year-round affair, so let’s enjoy them while we wait for summer fruit to arrive, shall we? https://www.susanspungen.com/recipes/slow-roasted-tomato-soup monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/db2c1931-ee25-43d6-83c6-a59c8947cd7a/Slow-Roasted+tomato+Soup.JPG RECIPES - Slow-Roasted Tomato Soup - FROM SUBSTACK Don’t worry too much about the cuts on anything. Remember, it’s all going to be pureed later. You can use an immersion blender here if you want, but it’s much smoother and creamier if you do it in the blender. https://www.susanspungen.com/recipes/baked-turkey-spinach-meatballs monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1a93fe79-70f5-4885-a9c5-8cbf3ab9750d/Baked+Spinach-Turkey+Meatballs.jpeg RECIPES - Baked Turkey-Spinach Meatballs - FROM SUBSTACK While it definitely takes a little time to put this dish together, the beauty is that it can all be done ahead of time. It can be made up to two days in advance, so all that’s left to do before serving dinner is turn on the oven, make some pasta or polenta, and a simple green salad. And just about everybody likes meatballs, making this a perfectly cozy dish for a chilly evening. Feel free to use any ground meat here — I’ve come to like the lightness of turkey, and the pancetta adds fat and flavor, but beef, pork, or veal, or any combination is fine too. https://www.susanspungen.com/recipes/pistachio-olive-oil-passover-cake monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/751b4d9b-f4b1-4aab-bcab-d47a0cfb4b6c/Pistachio-Olive+Oil+Passover+Cake.JPG RECIPES - Pistachio-Olive Oil Passover Cake - FROM SUBSTACK Passover desserts can sometimes be a sad affair, but they don’t have to be! While it’s true that most people are pretty full and pretty tired by the end of a long-form Seder, there’s always room for something sweet, right? This rich pistachio and almond-based cake is not difficult to put together, keeps extremely well, and will garner oohs and aahs when placed on the table. Finishing it with an elegant swoop of ganache adds some luxury (and, well, chocolate). https://www.susanspungen.com/recipes/not-fried-eggplant-parm monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/5a803d4f-99d6-4533-af24-ebd1fe57dd7f/not+fried+eggplant+parm.webp RECIPES - Not-Fried Eggplant Parm - FROM SUBSTACK You could call this a “deconstructed” eggplant Parm. There are a few reasons I prefer this version to the traditional breaded and fried eggplant Parmigiana. First of all, I am way too lazy to do a standard breading procedure (flour, egg, breadcrumbs) most of the time with the exception of crispy fish filets. Second, I don’t like to do a lot of frying at home because it’s messy. And third, I try not to eat much fried food! I do really love eggplant Parm, though, and I was determined to find a way to improve upon baked versions I had made or tasted before that were a little watery and, well, meh. Adding torn bread and fresh tomatoes brings the bread element back into the dish—the croutons get crispy on top while they absorb excess moisture from the eggplant and fresh tomatoes on the bottom. Irresistible! Go for the biggest baking dish you have, or better yet, divide between two dishes so there is plenty of room in between the eggplant for the bread and fresh tomatoes. This dish is super-simple to put together, can be assembled ahead of time, and is a real crowd-pleaser. It’s a good choice for a meatless meal, or if you’re entertaining a vegetarian person. https://www.susanspungen.com/recipes/irish-stout-chocolate-brownies monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/b5767525-1a5f-4875-9895-59c4d7b7af1e/Irish+Stout+Chocolate+Brownies.JPG RECIPES - Irish Stout Chocolate Brownies - FROM SUBSTACK If you want your brownies to have a shiny, crackly top, it helps to use chocolate chips rather than bars, though either will work. I found that Ghirardelli semisweet morsels worked the best. https://www.susanspungen.com/recipes/ribollita-al-forno monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/e95dfba4-c372-48ba-b98a-1df5c607c5c8/Ribollita+al+Forno.JPG RECIPES - Ribollita al Forno - FROM SUBSTACK The soup does not traditionally feature squash, but I think it makes a great addition. Smash some of the cubes of squash against the side of the pot after they soften to help thicken it. https://www.susanspungen.com/recipes/celery-and-radish-salad-with-fig-vinaigrette monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/49b8deb0-c5df-4315-9b39-02f5ac8dcf6c/Celery+Radish+Salad+with+Fig+Vinaigrette.JPG RECIPES - Celery and Radish Salad with Fig Vinaigrette - FROM SUBSTACK This time of year, when local produce in the Northeast is non-existent, I look for excitement in the produce aisle of my supermarket (sad, I know). I did clip enough parsley from one of my herb pots the other night to garnish a dish ... the recent warm winter weather has my plants rather confused. But I digress. There are lots of things to cook with right now that are in season somewhere — mostly California. Celery, which you most likely already have in your crisper for winter soups and stews, makes a fine salad ingredient. Not just as a garnish for your lettuce-based salad either, but as the star of the show. When celery is fresh and green and crisp, it can’t be beat for its bracing freshness, not to mention its sheer crunchiness. https://www.susanspungen.com/recipes/spicy-baked-pasta-with-sausage-rag monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/3f3f6ccf-d09d-4b5b-b585-223769682955/Spicy+Baked+Pasta+with+Sausage+Ragu.jpeg RECIPES - Spicy Baked Pasta with Sausage Ragù - FROM SUBSTACK This recipe will make enough sauce for a full pound of pasta, which will feed a crowd, and can be baked in a large (3-quart) baking dish. I chose to make a small batch, using half the sauce and 8 ounces of pasta, which was plenty for 2 of us, with leftovers. If you make a small batch, freeze half the sauce for the future. https://www.susanspungen.com/recipes/chocolate-birthday-cake monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/e5d00557-565f-4914-b0ec-5cf3cfaa099c/Chocolate+Birthday+Cake.JPG RECIPES - Chocolate Birthday cake - FROM SUBSTACK When I made this for Jonah’s 4th, I wanted a cake that was easy and chocolate-y, and I chose a recipe from my friend Yossy Arefi’s wonderfully simple book, Snacking Cakes. If you happen to have the book, it’s the Cocoa Yogurt Cake on page 135 (and the cover!). Yossy’s book is full of one-bowl wonders and this cake is no exception. It’s very quick and simple to put together, and it’s the perfect texture for this frosting. Filling, frosting, and cake meld together seamlessly. One of the great things about Yossy’s book is that she gives you many variations for both flavors and sizes and shapes. For Jonah’s party, I doubled the recipe and made two 8-inch round cakes so I would have a really tall, classic birthday cake shape that would feed a lot of people. When testing the recipe today, I made just one 8-inch cake, split it in half, and filled it and frosted it for a lower profile cake. A 9-inch pan works fine too, just shorten the baking time to the lower end of the range. https://www.susanspungen.com/recipes/citrus-olive-oil-cake monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/55f5298c-e5cf-4b85-b323-3855d521d29d/Citrus+Olive-Oil+Cake.JPG RECIPES - Citrus Olive Oil Cake - FROM SUBSTACK This cake is easy to make, uses just a few ingredients, and is perfect for leaving on the counter for a few days for people to slice for themselves (you know the kind). Or, it can be dressed up to serve at a dinner party, as I plan to do this weekend. I’m thinking of adding some blood orange sorbet to the side for a not-too-evil dessert. https://www.susanspungen.com/recipes/cashew-cardamom-rugelach-buns monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/699f620c-b937-412b-b1b6-203aca468b41/Cashew-Cardamom+Rugelach+Buns.JPG RECIPES - Cashew Cardamom Rugelach Buns - FROM SUBSTACK I really love this recipe, and I think you will too. They are easy and fun to make, and they are sophisticated and more-ish. The cream cheese and butter dough is classic, but the flavors and the shaping are not. Somehow, these can take a lot of cardamom, so feel free to go a little crazy with it. If you love a Swedish cardamom bun, you will love these, and try to use freshly ground seeds rather than ground cardamom if you can. See below for more on that. https://www.susanspungen.com/recipes/braised-turkey-thighs-osso-buco-style monthly 0.5 2026-06-16 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/5886d7d7-78b6-46d0-8a18-762cc9892e04/Braised+Turkey+Thighs+Osso+Buco+Style.JPG RECIPES - Braised Turkey Thighs, Osso Buco Style - FROM SUBSTACK I recognize that not everyone is hosting a big Thanksgiving meal, or may not want to fuss with a big turkey for a smaller group. A few of you told me so in the conversation we had a few weeks ago about what kinds of recipes you wanted to see for the holiday season, Turkey Day included. Your feedback inspired me to come up with this delicious dish that is kind of like turkey and gravy all in one pot. The meat is falling-apart tender and moist as can be, and the sauce has a deep rich flavor and is studded with carrots and mushrooms. It still goes beautifully with traditional sides, especially mashed potatoes and green beans. That’s how my husband and I enjoyed this dish when I first made it last week. I was able to heat it up the day after I made it and it was perfect. It’s easy to put together, keeps exceptionally well, and leftovers can be repurposed in a variety of ways. https://www.susanspungen.com/recipes/pumpkin-flan monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/bfc49c7e-1f15-4441-8b86-492adb301a34/Pumpkin+Flan.JPG RECIPES - Pumpkin Flan - FROM SUBSTACK This works best in a straight-sided 8-inch cake pan. If your pan has sloped sides, it may be a bit shallower, and all of the custard mixture may not fit. You can also use a ceramic baking dish. The other bonus of a straight-sided pan is that it will fit easily in a 9 by 13-inch roasting pan for baking. Otherwise, you will have to use a larger roasting pan which is a bit unwieldy. Choose your pans before you start. https://www.susanspungen.com/recipes/caramel-apple-brown-butter-buckle monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/b143e0b3-ef4a-448e-b3b2-49eb7886a7d7/Caramel+Apple+Brown+Butter+Buckle.jpeg RECIPES - Caramel Apple Brown Butter Buckle - FROM SUBSTACK Honeycrisp apples can be huge, and that’s what I used when testing this recipe. You can use other apples, but make sure they are a variety that can stand up to the cooking process and not fall apart. Pink Lady, Cameo, Fuji, and Granny Smith are good options, but use more apples as needed to approximate the weight given below. If the apples are small, you might need up to six! If you don’t have an iron skillet, or you don’t have one that doesn’t taste like recently cooked salmon or onions, you can use any 9 or 10-inch skillet to cook the apples and make the brown butter, and then bake the buckle in a 9 or 10-inch cake pan, just make sure to butter it first. One more thing— you can use other dairy, like yogurt or labneh or crème fraiche in place of the sour cream but go for full fat versions to retain the tenderness of the cake. https://www.susanspungen.com/recipes/whole-grain-cumin-crackerbread-6mh22 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256673-KONGD6OL2WLV999E7A2O/crackerbread.jpg RECIPES - Whole Grain Cumin Crackerbread - A little taste of Open Kitchen These big, amorphously beautiful crackers are easy to whip up, and will up your nibbles game by a lot. They are of course better than anything you can buy, and will keep well for a couple of days. You could change up the seeds to suit your taste, adding sesame or poppy in addition to or instead of cumin. I especially like to scoop up Smoky Eggplant Dip or Beet Hummus with these. Photo by Gentl & Hyers https://www.susanspungen.com/recipes/beet-hummus-with-hazelnut-pistachio-dukkah-pc2tm monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256465-XUV809RRVSZRT9NA99Q6/beet-hummus_reduced.jpg RECIPES - Beet Hummus with Hazelnut-Pistachio Dukkah - A little taste of Open Kitchen The striking color of this beet hummus makes it a conversation piece at every party I serve it at. Use it as a dip for crudités, a shmear inside a grain bowl, a base for a toast or tartine, or a sandwich spread. Photo by Gentl & Hyers https://www.susanspungen.com/recipes/chewy-raspberry-meringues-477hz monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256549-OFI47I26NQQEH15TUTFN/meringues.jpeg RECIPES - Chewy Raspberry Meringues - These swirly meringues — which are more confection than cookie — are extremely easy to make, and fun too. To get the pretty swirls, you need to use a very, very light touch, or you’ll end up with pink meringues- which would be OK too, but to get good swirls, you’ll want to dribble in the raspberry puree and use a rubber spatula to cut it through the white mixture just a few times. As you scoop up spoonfuls of the meringue the two colors will continue to mix. I like to use two soup spoons to pick up and shape each meringue, using one to push the mixture off of the other. You can use an offset spatula or another smaller spoon to make swoops and swirls once they are on the baking sheet if you want. All of this is not just for show! The tart flavor of the raspberries cuts the sweetness of the meringues, and if you want to add crushed freeze-dried raspberries to the tops, go for it. I am on the fence about this, because though I like the way they look and taste, I am not a huge fan of raspberry seeds, so choose your own adventure! You’ll still get plenty of raspberry flavor from the puree. These will bake up with a crisp shell and a marshmallow-like interior. Let them cool in the oven for a couple of hours or sneak them out when they are still warm for an even more pillowy melt-in-your-mouth texture. These make a nice, easy, and not too rich sweet treat for Valentine’s Day whether for your own household or to box up and gift to friends and neighbors, just keep them separated using wax paper or small cupcake liners so they don’t stick to each other. https://www.susanspungen.com/recipes/bowl-of-oatmeal-cookies-9p5np monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256509-TVBFZY6QKTIQY98Y6AZZ/oatmeal.jpg RECIPES - Bowl of Oatmeal Cookies - These homey cookies have everything a good bowl of oatmeal should have, in my humble opinion. Bananas, walnuts, peanut butter, cinnamon, and sure, why not chocolate. I believe chocolate makes almost anything better. I may not put chocolate in my oatmeal very often, but I’ve not NEVER done it, but in this cookie, which hopefully you won’t be eating for breakfast, it is definitely an improvement. There is something DEEPLY satisfying about this one. Use chewy dried bananas for these. If you can't find them, leave them out or use another dried fruit that you love! This dough can be baked right away, and it can also be chilled. Just add about 2 minutes to the baking time if the dough is cold. https://www.susanspungen.com/recipes/shakshuka-with-peppers-feta-and-olives-derhe monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256633-5RD9C4GK0XQRF4TZHZHJ/shakshuka.jpg RECIPES - Shakshuka with Peppers, Feta, and Olives - Sometimes breakfast for dinner is just the thing! Shakshuka is a dish of eggs poached in a flavorful stew of tomatoes with as many variations as there are cooks. It’s one of those dishes! This one is made with fresh cocktail tomatoes, which are just perfect here. They add amazing flavor, and hold their shape well in the stew, which is cooked with onions and garlic, sweet red bell peppers, feta, and Kalamata olives. It’s all finished off with a shower of fresh herbs. If you want to serve more than four people, you could squeeze two more eggs into the pan, or make a double batch in two pans. If you want to prepare it ahead of time, make the stew a few hours (or even the day) before, and reheat before proceeding with the recipe and poaching the eggs. Serve with warm pita bread on the side and you have a very satisfying and special meal with a minimum of fuss. https://www.susanspungen.com/recipes/winter-fruit-crumble-3t797 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256687-9IIAAEG6LHYIRD3V0TBK/winter-crumble.jpg RECIPES - Winter Fruit Crumble - This is a homey but sophisticated dessert for grownups. Pears and dried fruit are poached in a heady spiced red wine mixture, and then some fresh apples are thrown in for the bake. The longer you can let the poached fruit soak after the initial cooking, the better, as they will continue to soak up the flavors of the poaching liquid, and also turn a deeper jewel-toned hue. In fact, you can do the poaching and reducing bit a day or two ahead of time and store in the fridge. The topping can be made ahead too, so when you are ready to bake, you only have to slice the apples, assemble and bake! It’s a bit more work than your standard fruit crumble, but it is anything but standard! https://www.susanspungen.com/recipes/pistachio-matcha-shortbread-with-ruby-chocolate-tyns7 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256620-2K5LCHRHACF402BIXR7N/90F522E4-9C94-4653-9F49-7FA219CB8144_1_201_a.jpeg RECIPES - Pistachio-Matcha Shortbread with Ruby Chocolate - Pale green and pink hues give these simple cookies an alt-holiday vibe. Ruby chocolate, which is not yet widely available at retail is easy to order and has a tart-fruity flavor that I like more than I expected to. The pink color is naturally occurring – it is truly a new form of chocolate! Adding a little more tartness is finely ground freeze-dried raspberries or cranberries. You could also use dark chocolate or white chocolate. The matcha is totally optional, but it ups the green color and tastes really good too. https://www.susanspungen.com/recipes/cashew-butter-honey-cookies-shc3r monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256535-RD8VFO07A0GDTGB7RAXW/D63AAFBB-FB37-4CB9-8626-170EE2BDBDB6_1_201_a.jpeg RECIPES - Cashew Butter & Honey Cookies - These homey cookies have an irresistible flavor with caramel-y and nutty notes, thanks to cashew butter, brown sugar, and honey. Try to use a dark honey, like wildflower for a more pronounced flavor. If you can't find cashew butter, you can either make your own by pureeing unsalted cashews until smooth with a little oil in a food processor, or simply substitute peanut butter. The more subtle taste of cashew butter gives these cookies a completely different taste though, so I highly recommend! I used a cookie stamp to decorate the top (in a honeycomb pattern!) but you can use a fork or even a meat mallet to achieve a similar effect. https://www.susanspungen.com/recipes/fig-and-almond-biscotti-h7xaw monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256592-39XKB33SXGLUIKQCP2QR/FEEAC9E2-7F40-411C-BB5B-41CACF58F6F3.jpeg RECIPES - Fig and Almond Biscotti - Biscotti got a little played out in the 90’s, but honestly they are so good, and so easy, there is absolutely no reason not to include them in your cookie box! In fact, a big tin of just biscotti would be a welcome gift – they are a great cookie to pack and send since they are durable and stay fresh for a long time. These are packed with fruit and nuts, making them chewy and decadent, but still great for dunking in sweet wine or coffee. I like the dry calimyrna figs that come in a paper box- they are the softest and moistest, and will work best here, rather than the ones from the bulk bin. I used dried cherries, but cranberries will work fine too. Don’t leave out the anise seed if you can help it- they give these biscotti their special flavor that will keep you coming back for more. These are as easy as making a quick bread – make a dry mixture and a wet mixture and fold them together. https://www.susanspungen.com/recipes/2020/7/2/quinoa-almond-tuiles-3cwcg monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256450-BMFH6B0J5SDGXYRKO8SK/180519_SUSAN_SPUNGEN_COOKBOOK_QUINOA_TUILES_018.jpg RECIPES - Quinoa Almond Tuiles - These lacy cookies are quite easy and quick to make, despite their impressive appearance. The addition of popped quinoa not only gives this stalwart of the French kitchen a very “now” update, but the crunchy texture is habit forming. If you have a silicone baking mat (or two), now is the time to use it. Make sure you bake the sheets one at a time—they simply don’t bake right if you try to bake two at once. Take my word for it! Also, be very precise about measuring the butter—if you have a digital scale, use it—a little too much and they will become too fragile to work with. All that said, if tuiles seems too fussy, you could spread the mixture out on two baking mats in one thin layer and make brittle (see Notes), which you can break into shards that have a charm all their own. https://www.susanspungen.com/recipes/2020/6/3/kale-aux-lardons-with-soft-steamed-eggs-jb3f8 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256437-52G2D3DGE57ZHSQXYAIQ/180519_SUSAN_SPUNGEN_COOKBOOK_KALE_AUX_LARDONS_083.jpg RECIPES - Kale aux Lardons with Soft-Steamed Eggs - This is an updated version of the bistro classic frisee aux lardons, but employing the more modern darling of the sturdy greens world, kale. Don’t let anyone tell you that kale is “so last year.” There’s a reason there are so many kale salads out there in the world and several in this book. Kale holds up for hours once dressed, making it absolutely perfect for my style of casual entertaining, and it is almost universally liked. If you can find a tender, leafy kale like red Russian or any other young and tender kale, use it; otherwise shred larger leaves into thin ribbons. It’s a substantial and satisfying salad to add to a buffet or family-style meal with other dishes, or it can stand alone for lunch or brunch. You also could serve this salad with an egg on each plate. https://www.susanspungen.com/recipes/2019/11/25/butternut-squash-tart-with-pomegranate-cranberry-glaze-czlxz monthly 0.5 2026-06-25 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/d171b82d-9311-417a-b3bf-49a6520767ab/Pumpkin+Tart+with+Pomegranate+Glaze+%281%29.JPG RECIPES - Butternut Squash Tart with Pomegranate-Cranberry Glaze - This tart is full of surprises- the shiny tangy, pomegranate-cranberry glaze pretties up the sometimes dowdy squash tart. Under the creamy filling is another surprise- a thin layer of chocolate that adds another layer of complexity and luxury- as well as keeping the crunchy crust, well, crunchy. https://www.susanspungen.com/recipes/2019/11/25/strawberry-soba-noodle-salad-3dakb monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256384-7OWD703COBHWVE5QE5Q9/IMG_0331.jpg RECIPES - Strawberry Soba Noodle Salad - To me, there is nothing more refreshing for a warm-weather meal than a cold noodle salad. Although adding strawberries to a salad like this may seem unusual — and it is — the combination really works. The juiciness of the berries adds a cool and sweet-tart contrast to the slight spiciness of the peppers and the salty miso dressing. The salad can marinate and improve for several hours, or even a day or two, but the strawberries won’t hold up well, so toss them in just before serving. This salad would go very well with anything off the grill, especially chicken, flank steak and pork tenderloin. https://www.susanspungen.com/recipes/2019/11/25/chocolate-beet-cake-with-cream-cheese-frosting-rlmkg monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255884-7WRRB1OBEHT0YGIOZKQ0/P1010448-514x726.jpg RECIPES - Chocolate Beet Cake with Cream Cheese Frosting - You might be surprised that there are a full two cups of cooked beets in this moist chocolate cake. You wouldn’t know it by tasting it or by looking at the baked cake, but the batter will be bright pink in the mixing bowl. https://www.susanspungen.com/recipes/2019/11/25/apricot-pavlova-ll7sz monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255720-MA5ERR7FPO4B50DMENQ4/P1000678-514x352.jpg RECIPES - Apricot Pavlova - Did you know that part of the reason it’s hard to find a tasty apricot is that the largest orchards in California used to be where Silicon Valley is now? This was the ideal place for apricots to grow, so sadly, we will never taste that particular fruit again. Cooking is the best way to make both the texture and flavor of less than perfect fruit better. The texture becomes more juicy and the flavor intensifies. If you have really good apricots, skip the caramelizing and simply macerate sliced apricots in a bit of sugar and lemon juice until they are juicy. https://www.susanspungen.com/recipes/2019/11/25/kale-and-brussel-sprout-salad-kcwb6 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256095-ZNWP4JMZNRXF6EM8461J/KaleSalad_198-514x698.jpg RECIPES - Kale and Brussel Sprout Salad - Originally featured in Bon Appetit, this salad is a bright alternative to heavy sides, featuring Tuscan kale. https://www.susanspungen.com/recipes/2019/11/25/pecan-honey-buns-l7k9g monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256243-NEN7OZS377HW2PGYVICC/P1000178-514x359.jpg RECIPES - Pecan-Honey Buns - The honeyed glaze on these sticky, nutty breakfast rolls is luscious and soft when warm, then turns nicely chewy when cool. https://www.susanspungen.com/recipes/2019/11/25/raspberry-macarons-h2e4d monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256295-WMVQ9NVRZQ7QFB8UDBMW/macarons.jpg RECIPES - Raspberry Macarons https://www.susanspungen.com/recipes/2019/11/25/grilled-panino-g74ml monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256017-DQA11XDS8MKM094DHIS9/grilledpanino-514x344.jpg RECIPES - Grilled Panino - In Italian, a panino is just any old sandwich, but in this country we’ve come to think of it as a pressed grilled sandwich, which is fine by me, because it’s hard to go wrong with that. Lots of us have panini grills on our counters these days, so why not make use of them. With the right bread and cheese, almost anything else you include will be stellar. A large round Italian loaf with lots of holes for the cheese to melt though and get crusty makes a good crisp shell for your flavorful ingredients. Bresaola – cured beef – is a nice change from prosciutto, and sauteed mushrooms will prove that you’ve actually cooked something. https://www.susanspungen.com/recipes/2019/11/25/lime-alaska-elgf9 monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256147-FQ3L12LDNTO2OLIPXU9T/P1010148-514x342.jpg RECIPES - Lime Alaska https://www.susanspungen.com/recipes/2019/11/25/dirty-chai-granita-zzmjt monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255963-DI30OMFBL28VCOCSO4IQ/P1010133-514x772.jpg RECIPES - Dirty Chai Granita - This layered dessert combines alternating layers of espresso and chai spice flavored granitas, with some whipped cream in between. It’s a riff on the popular coffee bar order known as a “Dirty Chai Latte”. https://www.susanspungen.com/recipes/2019/11/25/chocolate-malt-ice-cream-with-sugared-almonds-xts47 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255908-KLMVHAEUMFX0JJV75ZXV/P1010136-514x772.jpg RECIPES - Chocolate Malt Ice Cream with Sugared Almonds https://www.susanspungen.com/recipes/2019/11/25/pink-cupcakes-g9jpa monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256257-TWHGFVPS9QZLSWOUGEWN/P10201031-514x342.jpg RECIPES - Pink Cupcakes https://www.susanspungen.com/recipes/2019/11/25/mint-semifreddo-tartlets-cj2z6 monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256188-O9S1AN6SAYCL2EK8GDCR/P1010140-514x342.jpg RECIPES - Mint Semifreddo Tartlets https://www.susanspungen.com/recipes/2019/11/25/lamingtons-kkr3b monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256134-FMTLQPR56S3GNRLX41QI/P1020116-514x342.jpg RECIPES - Lamingtons https://www.susanspungen.com/recipes/2019/11/25/mendiants-b4jdx monthly 0.5 2026-06-16 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256161-T5DLV5HGWCIT311GQPML/P1010435-514x289.jpg RECIPES - Mendiants https://www.susanspungen.com/recipes/2019/11/25/old-fashioned-apple-pie-443ya monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256214-L2S5K66C889LE4PF4GQT/P1020062-514x342.jpg RECIPES - Old-Fashioned Apple Pie https://www.susanspungen.com/recipes/2019/11/25/strawberry-rhubarb-cupcakes-8eehk monthly 0.5 2026-07-01 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256372-0E6XRSUVW6WJ1CCAIYA6/P1010143-514x342.jpg RECIPES - Strawberry Rhubarb Cupcakes https://www.susanspungen.com/recipes/2019/11/25/spanish-shrimp-sandwich-kb4jp monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256360-92TRG2IAAY1RQNVF2SB8/shrimp-514x368.jpg RECIPES - Spanish Shrimp Sandwich - Two tapas classics – garlic shrimp and pan con tomate – meet in one gorgeous open-faced sandwich. Cut the bread smaller and it’s a tapas again. Smoked paprika – also known as Pimenton – adds smoky flavor and an earthy red hue. https://www.susanspungen.com/recipes/2019/11/25/middle-eastern-shrimp-with-chickpea-salad-hbpee monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256174-38ROW7M1WTM8PCU9WKC9/ShrimpSkewers-514x359.jpg RECIPES - Middle Eastern Shrimp with Chickpea Salad - Middle Eastern shrimp skewers with a chickpea, tomato, celery and cucumber salad. https://www.susanspungen.com/recipes/2019/11/25/hazelnut-affogato-dcgke monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256058-NUS872UWUFVUXSUXNFKX/P1020090-514x342.jpg RECIPES - Hazelnut Affogato https://www.susanspungen.com/recipes/2019/11/25/greek-salad-sandwich-3fsnm monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255990-WTII46KZ9G5PKAKZBZNF/greeksalad1-514x357.jpg RECIPES - Greek Salad Sandwich - All of the makings of a Greek salad are piled high on a large loaf hollowed out to make room for the ingredients. This is a sandwich that gets better as it sits, making it a perfect make-ahead for a party or a picnic. One giant sandwich is cut into wedges to be shared. The sandwich should be built with some thought towards engineering so the thing holds together. Whole lettuce leaves rather than shredded, sliced tomatoes rather than chopped, slabs of feta rather than crumbled, will make the sandwich easier to eat. https://www.susanspungen.com/recipes/2019/11/25/indian-spiced-lamb-skewers-xd843 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256070-HY6UUZF04PYM6K6NGV3Q/LambSkewers-514x385.jpg RECIPES - Indian Spiced Lamb Skewers - When the days turn cold these Indian-spiced lamb skewers will bring a taste of warmer climates to any meal. https://www.susanspungen.com/recipes/2019/11/25/pork-tenderloin-with-plum-chutney-bxwrt monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256282-SZPHZF0T1I4JLR4FBQU4/image-asset.png RECIPES - Pork Tenderloin with Plum Chutney - This tart chutney would go well with any pork or chicken dish, and keeps well in the fridge for a week or two. Try it on sandwiches made with leftovers. Photo: Christopher Baker https://www.susanspungen.com/recipes/2019/11/25/espresso-shortbread-wt3g6 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255977-WS0GF8YXMZ8H79NJTIOR/Espresso_Shortbread-514x371.jpg RECIPES - Espresso Shortbread - This espresso shortbread is an after-dinner delight, pairing especially well with any coffee. https://www.susanspungen.com/recipes/2019/11/25/italian-turkey-burgers-2khf7 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256083-TE00YTN486ZKW93KSJ1I/TurkeyBurger-514x351.jpg RECIPES - Italian Turkey Burgers - As an exciting and healthy alternative to the boring burger, we’re tempted to give it a fancy Italian name, but it’s just ground turkey mixed with sautéed onions, roasted peppers, garlic, fennel seeds and mustard. The succulent patty is so moist and flavorful, it could easily go bunless. https://www.susanspungen.com/recipes/2019/11/25/citrus-poppy-thins-ng5rd monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255922-GMV1BDXHWNIUTVYP8WFU/PoppySeedCookies-514x680.jpg RECIPES - Citrus Poppy Thins - These grown-up cookies have an added crispness from the poppy seeds and citrus taste. https://www.susanspungen.com/recipes/2019/11/25/thai-seafood-chowder-mfkng monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256398-J8D4UHK8W1BGO8HC8BT6/ThaiSeafoodChowder-514x327.jpg RECIPES - Thai Seafood Chowder - Here’s an Asian stew with a New England sensibility. Sweet fresh corn is a natural with this spicy coconut milk-based stew. It is also unbelievably easy and fast to make. It’s a great dinner party dish, but if you want to double the recipe, it is easier to make in two pots rather than one large one to give the clams and mussels plenty of room to open. Serve over jasmine rice, if you want, preceded by a salad. https://www.susanspungen.com/recipes/2019/11/25/chicken-under-a-brick-dfah2 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255871-VM3B8QM4UHIGW2J5WFOD/Chicken_00041RGB-514x561.jpg RECIPES - Chicken under a Brick - This classic Italian way of cooking yields juicy, tender meat and crisp skin. Though any weight will do, if you use a real brick wrap it in foil first. Photo: James Wojcik https://www.susanspungen.com/recipes/2019/11/25/rustic-apricot-tart-6b7f6 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256348-ZGJAQCO1PVKAFV6RR8XL/ApricotTart2-514x385.jpg RECIPES - Rustic Apricot Tart - The trick to making a good pie or tart crust is to hit the cold dough with the rolling pin until it is malleable enough to roll. Put your weight into it as you flatten the dough into a round. https://www.susanspungen.com/recipes/2019/11/25/caramelized-peaches-84p58 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255818-1EMEJT9AUBUQWH140S59/Caramelized_Peaches-514x327.jpg RECIPES - Caramelized Peaches - Grilled fruits often show up as juicy kebabs, but this luscious dessert is in another flavor league altogether. Nestled on an aluminum-foil tray of double thickness, the peaches cook slowly over a cooling grill while a delicious saucy glaze forms. The grilled pound cake comes from the store, but the peaches are your very own gastronomic creation. https://www.susanspungen.com/recipes/2019/11/24/salted-caramel-cookies-apfd4 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255680-50BSBFBZ903AVX55SCUK/CaramelCookies-514x385.jpg RECIPES - Salted Caramel Cookies - These sophisticated cookies are the best right out of the oven – crispy and gooey. https://www.susanspungen.com/recipes/2019/11/24/chocolate-macaroons-xf9e4 monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255588-OXKU3WDTK7SKKK3YDE6V/ChocolateMacaroons-514x610.jpg RECIPES - Chocolate Macaroons - I always love a recipe with only 4 ingredients – these chocolate macaroons taste as good as they are simple. https://www.susanspungen.com/recipes/2019/11/24/graham-cracker-and-chocolate-sandwiches-66rlz monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255615-7X6LWM5HULF281VCTUBO/SandwichCookies-514x353.jpg RECIPES - Graham Cracker and Chocolate Sandwiches - Make these cookie sandwiches from scratch to see how graham crackers should really taste. https://www.susanspungen.com/recipes/2019/11/24/cornmeal-thumbprints-with-black-currant-jam-n8dhj monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255602-17IYRW75J42O9OEP8X4K/BlackCurrantCookies-514x399.jpg RECIPES - Cornmeal Thumbprints with Black Currant Jam - The texture of the cornmeal nicely offsets the jam in these easy cookies. https://www.susanspungen.com/recipes/2019/11/24/molasses-ginger-cookies-with-chocolate-chunks-exlbp monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255653-4E8002XJBI8MFXNRYIA1/Screenshot+2022-12-05+at+10.53.29+AM.png RECIPES - Triple-Ginger chocolate chunk Cookies - A half-cup of molasses give these chocolate cookies an original taste and texture. https://www.susanspungen.com/recipes/2019/11/24/honey-tomato-bruschetta-with-ricotta-zy5yl monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020255641-Q73Z06VBDA4QHSLW0B6A/Bruschetta-514x360.jpg RECIPES - Honey-Tomato Bruschetta with Ricotta - In this amazing appetizer, two types of honey serve two distinct purposes: Mellow, slightly spicy clover honey intensifies the sweetness of the tangy tomatoes as they slowly roast. After the bruschetta is assembled, a drizzle of robust buckwheat honey balances the creamy ricotta cheese. https://www.susanspungen.com/recipes/fig-ice-cream-peykc monthly 0.5 2026-07-09 https://images.squarespace-cdn.com/content/v1/69bd6695a7776056c44f1484/1774020256606-2TKDZ45OQJJ9RD8SV8PM/101555825_M_copy.jpg RECIPES - Fig Ice Cream - INGREDIENTS 1 cup figs, trimmed and cut in half 1 cup red wine 1 cup sugar, divided 1 cinnamon stick 10 peppercorns, in a tea ball or cheesecloth 6 egg yolks 1 cup heavy cream 1 cup milk ½ teaspoon black pepper Photo: Christopher Baker https://www.susanspungen.com/recipes/category/Mains monthly 0.5 https://www.susanspungen.com/recipes/category/Starters monthly 0.5 https://www.susanspungen.com/recipes/category/Pasta+%26+Grains monthly 0.5 https://www.susanspungen.com/recipes/category/Cookies+%26+Desserts monthly 0.5 https://www.susanspungen.com/recipes/category/Salads+%26+Vegetables monthly 0.5 https://www.susanspungen.com/recipes/tag/lunch monthly 0.5 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