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Hi. I'm Ali.

Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.

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Simple White Bean Salad + 7 More for the Week Ahead | Plus: A Gozney Dome Review & More

Earlier this week, my friend Sandy dropped off an orzo salad. It was flavored with kalamata olives, feta, spinach, and red onion and dressed simply with olive oil, lemon, and oregano. She had made it for her grandkids, but she had found the flavor of the olives too overpowering, so she didn't risk it. Lucky us! This salad sustained us for several lunches, and every time I pulled it from the fridge, I thought: how nice?! Most of you know I am not much of a meal planner, but every time I make...

1 day ago • 1 min read

Friends, hello. Earlier this week I went to the little farmer's market in Schenectady in search of fresh peas and snap peas for a salad. I found neither but returned with beautiful bundles of both asparagus and rhubarb. On the same day, one of you — hey Richard 👋 — dropped off a bunch of freshly harvested homegrown asparagus, and it seemed the universe was telling me to make Joshua McFadden's raw asparagus salad with walnuts, lemon, and bread crumbs. And so I did. Friends, this is such a good...

10 days ago • 1 min read

Friends, hello. Thank you all so much for your sweet emails and notes after last week's newsletter. I am still reading and responding, but in the meantime, I just wanted to say thank you for taking the time to write and share your thoughts and personal experiences about losing a parent. It has all meant so much. Today, I am very excited to finally share my friend Phoebe Lapine's recipe for buckwheat crepes from her new book Carbivore. They are made with a mix of buckwheat and rice flour, and...

16 days ago • 1 min read

Friends, hello. Where to begin? First, when faced with the difficult decision at Tartine last week, I went with the morning bun and a cup of black coffee. No regrets. I had forgotten that Tartine flavors these buns with orange zest, and the combination of the citrusy sugar with the flaky, sweet pastry is, well, just heavenly. Second, earlier this week I learned that Pizza Night made The New York Times bestseller list. More than joy, I felt extreme gratitude. I truly have never felt so much...

22 days ago • 2 min read

Friends, hello! Good morning from San Francisco. I've been on the road for five days now, and in addition to meeting some of you in person, which has been a blast, I've been eating very well: mostly pizza but also burritos and chilaquiles. I'm about to join the queue at Tartine Bakery, and I'm so looking forward to a slice of quiche — or a morning bun? or bread pudding? or croque monsieur? How will I ever decide? I will report back next week. In the meantime, here are 10 culinary (and beyond)...

29 days ago • 1 min read

A few weeks ago, I shared a photo in my Instagram stories of my children and their four cousins sitting at the kids' table at my parents' house eating Easter Dinner. Upon seeing it, a woman messaged me immediately exclaiming: How are so many children eating salad?! On that evening, the salad had been dressed with this Apple Cider Vinaigrette, which I sent to the woman immediately along with another dressing children generally seem to like: my Great Aunt Phyllis's Greek Salad Dressing. My kids...

about 1 month ago • 2 min read

Friends, hello! Today is the last day to get your free bonus recipes when you preorder Pizza Night 🍕🥗 In case you missed it, the bonus recipe packet includes: Blistered Sun-Gold Tomato Pizza with Crème Fraîche and Basil⁣ (pictured above... one of my favorites) Roasted Red Pepper Salad Dressing⁣ Mixed Greens Salad with Parmesan and Roasted Red Pepper Dressing⁣ The dressing recipe and salad are inspired by a salad I had at Ops in Brooklyn: You'll also get immediate access to the Neapolitanish...

about 1 month ago • 1 min read

Hello Friends, Earlier this week I made the buckwheat crepes from my friend Phoebe Lapine's new cookbook Carbivore. Though I have been wanting to learn how to make buckwheat crepes at home since enjoying them during a photography trip in Paris seven years ago, somehow I have not attempted to make them once. But the memory lingers strong: Phoebe's crepes are much more delicate, made with a mix of buckwheat flour and rice flour and a lower ratio of eggs than many recipes I've since compared...

about 1 month ago • 2 min read

Hello, Friends! I'm popping into your inboxes a day earlier than usual because I have a new-ish recipe to share before the holiday weekend. It's for roasted fingerling potatoes, an adaptation of a favorite old pan-seared recipe, one I learned to make 20 years ago and hadn't strayed from before a few months ago, when I wanted to make crispy potatoes for a crowd. In sum, the old recipe calls for parboiling; then pan-searing. The new recipe calls for parboiling; then roasting. The old method is...

about 2 months ago • 2 min read
A large pot of escarole and chickpea soup.

Hello Friends, Last weekend, finding myself with a surplus of currants, I decided to make a batch of hot cross buns. Over the years, many people have asked if they could add dried fruit to the hot cross bun dough, and I've always said yes — why not? — but I'd never actually tried with this particular recipe because I know my children would turn their noses. To be safe, I made two batches — one with currants and one without — which confirmed both suspicions: adding dried fruit worked...

about 2 months ago • 2 min read
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