Dinner without it becoming a project. Everything here runs fifteen to forty minutes start to finish, and no two are alike, so you're not scrolling past eight versions of pasta to find the one you want. There's salmon, lamb, a curry, a couple of soups. Pick whichever matches how much you have left in you tonight.

A tour of what we do best with our spices. It opens with things you could have on the table in the next fifteen minutes and climbs from there to a pie worth an afternoon, so take whichever one suits the day you're having.

You reach for the hot sauce before you've tasted the dish, and there's chili crisp on the table year round. You'll find fresh and dried chiles here, along with jerk seasoning, vindaloo, harissa, and a chocolate cake with chile in it. Aleppo Pepper Basil Lemonade counts as the cool-down.

You caramelize the onions well past the point most recipes tell you to stop, and you keep a head of roasted garlic in the fridge for whenever. These recipes build depth slowly, with porcini, miso, smoked brisket, gumbo, and a mac and cheese we'd defend in public. There's also an Umami Apple Pie in here, which sounds like a dare and turns out to be a good idea.

You buy herbs by the handful, put radicchio in the salad, and start the morning with matcha. These recipes stay on the clean, leafy, faintly bitter side, and where another cook might tame the bitterness, you leave it in. Expect a lot of salads, a gazpacho, and one mojito.