Cooking LSL

This cold zucchini salad is the dish I make when summer zucchini takes over my fridge and I want something that feels like a real meal without turning on the stove for long. Cubed zucchini, roasted at high heat until golden, then piled over a cold garlic yogurt sauce with fresh dill. We eat zucchini like this in Bulgaria — it is one of the most natural ways I know to cook it,...

This is the recipe I reach for when the summer zucchini is coming in faster than I can use it and I need dinner on the table without a second thought. Unlike roasted potatoes with zucchini, everything here cooks in one skillet, it’s mostly hands-off, and it works as a side or a light meal.

I lean low carb most nights, but my kids need the carbs — so when the small ...

This spinach mushroom frittata is the breakfast I come back to when I want something that actually keeps me full until lunch.

Six eggs, ham, mozzarella, and a full pan of vegetables — it’s high-protein, low-carb, and done in 30 minutes.

I make it on Sunday and eat it through the week, reheated in under two minutes.

The technique that makes it w...

This cooked salmon poke bowl is ready in 30 minutes with pan-seared salmon, spicy sriracha mayo, and fresh toppings. Easier and cheaper than takeout.

My kids have been requesting poke bowls every week since I started making them at home, and honestly I get it — they’re that good.

This cooked salmon poke bowl comes together in about 30 minutes, costs a fra...

Crispy layered puff pastry tart with cooked vanilla cream, fresh blueberries, and peach. Ready in 30 minutes — make ahead and refrigerate until serving.

This is the dessert I make when I want something that looks like I put in real effort but took me about 30 minutes start to finish. Three layers of crispy baked puff pastry, vanilla cream between each one, and fresh...