• 2 cups all-purpose flour, spooned and leveled

• 1 teaspoon baking soda

• 1 teaspoon sea salt

• ¾ cup unsalted butter, 1½ sticks, melted and cooled slightly

• ½ cup packed brown sugar

• ½ cup granulated sugar

• 1 large egg

• 1 large egg yolk

• 2 teaspoons vanilla extract

• 1 heaping cup dark chocolate chips

• In a medium bowl, whisk together the flour, baking soda, and salt.

• In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg and egg yolk and whisk until well combined and no streaks of egg white remain. Whisk in the vanilla.

• Add the dry ingredients to the wet ingredients and mix with a spatula. When the dry and wet ingredients are mostly combined, add the chocolate chips and mix until a soft cookie dough forms and no dry flour remains.

• Cover and refrigerate for at least 30 minutes and up to 2 days. Cookie dough chilled for just 30 minutes will yield flatter cookies that spread more as they bake. Cookie dough chilled for 2 hours or more will yield thicker cookies that spread less.

• Preheat the oven to 350°F and line two large baking sheets with parchment paper.

• Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheets, leaving at least 2 inches between cookies. Bake, one sheet at a time, for 9 to 11 minutes, or until the edges of the cookies are golden brown but the tops are still pale. They will look underdone when you take them out of the oven, but they will set up as they cool.

• Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

• 3 tablespoons extra-virgin olive oil

• 2 medium yellow onions, thinly sliced

• ¼ teaspoon sea salt

• Freshly ground black pepper

• 3 garlic cloves, minced

• 1 teaspoon dried thyme

• ¼ cup dry white wine

• 1 tablespoon balsamic vinegar

• 8 ounces mezzi rigatoni or other short pasta

• 1 tablespoon tamari

• 3½ cups vegetable broth

• ¼ cup heavy cream

• 1 cup shredded Gruyere cheese

• Fresh parsley, for garnish

• Heat 2 tablespoons of the olive oil in a large, deep skillet over medium heat. Add the onions, salt, and several grinds of pepper and cook, stirring occasionally, for 20 minutes, or until very soft and well browned.

• Stir in the remaining 1 tablespoon oil, then add the garlic and thyme. Cook for 1 minute, or until fragrant.

• Stir in the wine and balsamic and let them cook down, scraping up any browned bits from the bottom of the pan.

• Add the pasta, tamari, and broth and stir to combine. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent the pasta from sticking.

• Uncover and cook until the pasta is al dente, about 5 minutes. Stir in the cream, then gradually add the cheese, stirring until it melts into the sauce.

• Season to taste, garnish with parsley, and serve.

• 1 cup sugar

• ½ cup orange juice

• ½ cup water

• 12 oz fresh cranberries rinsed and picked through

• pinch of salt

• 1 cinnamon stick

• 1 piece of orange peel just use a potato peel or paring knife

• Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.

• Add cranberries, salt, cinnamon stick and orange peel.

• Bring to a simmer over medium heat, stirring frequently.

• Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole.

• Let cool for at least 30 minutes. Cover and refrigerate until ready to use.

• Can be made up to 3 days in advance.

• 2 dried Guajillo or ancho chiles

• 8 corn tortillas

• 2 (14-ounce) cans diced fire-roasted tomatoes

• 2 tablespoons avocado oil, plus more for drizzling

• 1 large white onion, diced, reserve ⅓ cup for topping

• 1½ teaspoons sea salt, plus more to taste

• 1 teaspoon ground cumin

• ¼ teaspoon dried oregano

• 3 garlic cloves, grated

• 4 cups water or vegetable broth, plus more as needed

• 3 cups cooked black beans, drained and rinsed

• 1½ cups fresh or frozen corn kernels, from about 2 ears fresh

• Freshly ground black pepper

For serving

• Diced avocado

• Sliced radishes

• Fresh cilantro

• Crumbled Cotija cheese

• Lime wedges

• Preheat the oven to 375°F and line two baking sheets with parchment paper.

• Use kitchen scissors to slice the stems off the chiles, then cut the chiles open vertically along one of their edges. Spread them open so that they lay flat. In a dry skillet over medium heat, toast the chiles for 1 to 2 minutes per side, or until soft and fragrant. Place one of the tortillas in the pan and toast on each side until puffed up and fragrant.

• Place the toasted chiles and tortilla in a blender and add the tomatoes. Blend until smooth.

• Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and salt, and cook, stirring occasionally, for 8 minutes, or until softened. Add the cumin and oregano and cook for 30 seconds, or until fragrant. Add the tomato mixture and cook, stirring, for 2 minutes. Add the garlic, water, and beans and simmer for 20 minutes. Add the corn and simmer for 10 more minutes.

• Cut the remaining tortillas into thin strips and place on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheets and bake for 10 to 15 minutes, or until crispy.

• If the soup is too thick, stir in a little more water to reach your desired consistency. Season to taste. Ladle the soup into bowls and top with the crispy tortilla strips, reserved diced onion, avocado, radishes, cilantro, and Cotija cheese. Serve with lime wedges for squeezing.

• 1 pound broccoli crowns

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons mayonnaise

• 1½ tablespoons apple cider vinegar

• 2 teaspoons Dijon mustard

• 1 teaspoon maple syrup or honey

• 1 garlic clove, minced

• ¼ teaspoon sea salt, plus more to taste

• ⅓ cup diced red onion

• ⅓ cup dried cranberries

Smoky tamari almonds

• ½ cup almonds

• ½ cup sunflower seeds or pepitas

• 1 tablespoon tamari

• ½ teaspoon maple syrup

• ¼ teaspoon smoked paprika, more to taste

• Preheat the oven to 350°F and line a baking sheet with parchment paper.

• Chop the broccoli florets into ½-inch pieces and any remaining stems into a ¼-inch dice. Peel any woody or coarse parts from the stem first.

• In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.

• Place the almonds and sunflower seeds on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake for 10 to 14 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).

• Toss the nuts and seeds into the salad, reserving a few to sprinkle on top. Season to taste and serve.

• 1 pound Yukon Gold or yellow potatoes, cut into ¼-inch pieces, or 1 pound frozen diced hash browns, thawed

• Extra-virgin olive oil, for drizzling

• ½ teaspoon smoked paprika

• ¼ teaspoon garlic powder

• Sea salt and freshly ground black pepper

• 1 bell pepper, stemmed, seeded, and diced

• 4 green onions, chopped

• 1 garlic clove, chopped

• 2 cups fresh spinach, chopped

• 8 large eggs

• 6 (12-inch) flour tortillas

• 1 heaping cup shredded cheddar or Monterey Jack cheese

• Salsa, for serving

• If using fresh potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper.

• Place the potatoes on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, garlic powder, and pinches of salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until crisp and browned around the edges.

• If using frozen hash browns: Heat a drizzle of olive oil in a large nonstick skillet over medium heat. Add the hash browns in a single layer and cook for 4 to 5 minutes without stirring, or until browned underneath. Add the smoked paprika, garlic powder, and pinches of salt and pepper. Stir to combine, then arrange the potatoes in a single layer again and cook for 4 to 5 minutes, or until well browned. Remove from the pan and set aside.

• Return the pan to medium heat and add another drizzle of olive oil. Add the bell pepper, green onions, garlic, and pinches of salt and pepper. Cook, stirring occasionally, for 5 minutes, or until softened. Add the spinach and cook until wilted. Remove from the pan and set aside.

• In a medium bowl, whisk the eggs with a pinch of salt and several grinds of pepper. Return the pan to medium-low heat and pour in the eggs. Stir to scramble, cooking until just set. Remove from the pan and set aside.

• To assemble the burritos, fill each tortilla with some of the eggs, potatoes, pepper mixture, and cheese. Fold and roll to close.

• If enjoying right away, lightly brush a large skillet with olive oil and heat over medium-low heat. Working in batches if necessary, place the burritos in the pan and toast for 2 to 4 minutes per side, or until browned and crisp. Serve with salsa for dipping.