Four Favorites

Hands off tandoori chickpeas, a brief stop in the '90s, and crispy gnocchi

I want to start by saying thank you for coming back this week. It’s the first week where I’ll be switching to the paid subscription model. I’ll still slip a free set of recipes and shopping list in here every six weeks or so, so if that’s more your speed, that’s totally okay.

In my dream world, I’ve already made your life so much easier by telling you exactly what to make for dinner each week—a perfect balance of effort and ease, all resulting in four delicious, perfectly home cooked meals that everyone in your family loves. That’s happening, right? Ha, I know, not in my house either, but we can just keep trying.

I love this week’s recipe line up. There are a few things that take a little time to do their thing (the chickpeas, baked potatoes, teriyaki sauce), but they’re all completely hands off and it’s been so cold here that it’s nice to have some extra heat.

Make Ahead: Tandoori Confit Chickpeas

I recommend this recipe so often to everyone—new parents, clients trying to up their protein, people looking for more inspiring weekday lunches, vegan curious friends. The bang for the buck is unbeatable. It’s made of almost all pantry staples, is 99% hands off, and the end result is so flavorful and versatile, oh yeah and it keeps like a dream.