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Lee Kalpakis

Green Goddess Hummus with Crudités

This hummus tastes like springtime—and even the first hints of summer. It’s easy to make and the color is a real showstopper. Serve it with any veggies you have on…

Veggie Stuffed Shells

This recipe is my ideal stuffed shell scenario: filled with spinach, mushrooms, garlic, and herby goat cheese, and slathered in a thick savory tomato sauce. It’s satisfying, exciting, and is definitely more nutrient dense than old school stuffed shells.

Roasted Vegetable Israeli Couscous Salad

People who don’t like salad are just misinformed, as a salad can be so many things. This recipe is a far cry from your typical side salad of lettuce and…

Pumpkin Pancakes with Salted Maple Butter

Perfectly fluffy, seriously spiced, not-too-sweet pumpkin pancakes with salty maple butter is the kind of breakfast you eat on a slow, crisp, weekend morning in autumn. They’re delicious, super simple,…

Spaghetti with Crispy Squid and Chili Oil

This pasta is spicy, herby, lemony, and calls for both oil and butter. (So it’s indulgent, too). Make sure your oil is hot enough before you cook the squid, so it…

Cherry Shortcake with Cardamom Cream

Processed with RNI Films I’d like to think all the warm weather months are shortcake season. Sure, the classic strawberry shortcake is a perfect dessert, but fluffy, buttery biscuits and…

Marinated Sardine and Mashed Avocado Toast

This little dish works well as an elegant appetizer at your next fancy dinner party or a quick breakfast eaten feverishly on a super busy morning. That’s why I love…