To call this a life-changing loaf is not hyperbole—it really has changed my life and the lives of thousands of people all over the world who have added this high-protein, high-fiber, gluten-free, vegan loaf made with whole grains, nuts, and seeds to their diet. This exclusive version for goop features pistachios, dried cherries, and cardamom for a slightly sweet take on the classic. It’s a delicious and fresh combo for spring. As with all versions of the Life-Changing Loaf, I recommend slicing it super thin and giving it a good toast. The oats, nuts, and seeds become golden and caramelized, making the flavors even more delicious. Spread a little (or a lot) of butter or ghee, nut butter, jam, or honey on top and enjoy.

These sourdough croutons are my go-to. They are family-tested and family-approved, and they cannot be left on the counter without supervision.

My aunt Marcy, my mother’s sister, befriends—best friends, I should say—everyone she meets, from the grocers at her local IGA to the folks who pick up her compost to the UPS delivery person. One May at a graduation party, Marcy took a bite of the delicious pizza being served and beelined it to the outdoor pizza oven, where she met Chris Jones, the owner of Open Hearth Pizza. During their conversation, she secured a visit to his house and a promise to teach her how to make his pizza using 100 percent freshly milled flour, a sourdough starter, and his outdoor wood-burning oven. I got the invite, too, and this is how I found myself sitting on a sunny hill in Vermont with my aunt, uncle, and oldest daughter, Ella, eating pizza and calzones, with a dog at our feet. I could write pages about what I learned that day, from the grains Chris sources and the mill he uses to his mixing and baking process, but I’ll skip straight to the highlight instead: this white pizza topped with peaches, jalapeños, and prosciutto, a combination that hits all of those sweet, spicy, salty notes, making it completely irresistible.

Jewish families around the world celebrate Hanukkah with fried sweets, but these vary widely by community. In Moroccan homes, you might find sfenj; in Egyptian families, zalabia; and in Israel, sufganiyot filled with jam. Lorenza’s family makes these yeasted fritters that are studded with plump raisins and flavored with grappa.